My Cousin's Cookbook

Curried Chicken Lettuce Wraps

2010-06-14T16:48:00.000-07:00

Curried Chicken Lettuce Wraps

I am not a huge fan of curry, but it totally works in this recipe. It does not have a curry flavor at all...the curry just gives it a tiny bit of a bite that is so delicious! All I can say is, chicken salad ain't just for baby showers any more!

1/2 c. sour cream
1/4 c. mayo
1 tsp. ground curry powder
1 garlic clove, pressed
1/4 tsp. salt
1/2 c. finely diced celery
1 Granny Smith apple, chopped

1/2 cup grapes, cut in half
1/4 c. finely chopped red onion
2 c. diced cooked chicken or 2 cans of chicken

1/4 c. toasted sliced almonds or walnuts
1/2 c. sweetened dried cranberries (if non sweetened is cheaper I just add a little sugar in the mix)
12 Bibb/or Butter lettuce leaves(about one head) or soft tortillas

First combine sour cream, mayo, curry powder, garlic, and salt- mix well.
Then mix in celery, apple, onion, grapes, chicken and cranberries.

Spinach Salad Al-La Yumminess

2010-06-01T18:32:00.001-07:00

I used to make this salad a lot, but through the course of time, this dish of sheer spinachy bliss was forgotten. Well, it is forgotten no longer. I will now re-introduce this favorite into our weekly menu. It is a great vegetarian dish, or could easily be spruced up with some diced grilled chicken. I've already had three bowls of this and fully expect to eat one more before bed. I just can't get enough of it!

Please note: This isn't really a recipe as much as it is a guide. Have fun with it!

Spinach, washed and chopped

Red Onion, use however much you want and cut them however you want

Craisins

Crumbled Bacon

Almonds...I like to candy mine by sauteing in a bit of EVOO, white sugar, and a splash of water

Feta Cheese, crumbled (YUM!)

Strawberries

Blueberries

Mandarin Oranges

Combine everything BUT the fruit. Put that on individual bowls so the salad doesn't get soggy.

You could definitely use poppyseed dressing for this, but I prefer THIS dressing. I just get about 1/4 cup of Balsamic Vinegar and squeeze the juice of a slice of orange into it. Definitely don't put the dressing on the big salad bowl. Do it individually so the spinach doesn't get soggy...because seriously, who wants to eat soggy spinach?

Fruit Cobbler

2010-05-25T07:44:00.000-07:00

Part of my job is to shoot and edit cooking videos, and yesterday I edited next week's video - peach cobbler. After that, I couldn't resist coming home and making a cobbler myself. We happened to have strawberries, blackberries and apricots on hand, so I simply googled "easy berry cobbler" and got a lot of results. I basically combined these two recipes, and added something from the video - chopped pecans in the batter. Here is the general idea - melt 1/4 cup butter in bottom of 8x8 baking dish. Mix 1 cup flour, 1 cup sugar, 1 1/2 tsp. baking powder and 3/4 cup milk. Stir in pecans if desired (I probably used about a 1/2 cup) and pour over the butter in the pan, but do not stir. Top with 2-2 1/2 cups fruit. Sprinkle 1/4 sugar over top (you can use up to a cup depending on sweetness of the fruit) and bake at 350 degrees for 30 minutes. Here is what mine looked like going into the oven:

If I was going to do it over again, I would cut the milk down to about a half a cup. It took longer than 30 minutes to bake - probably closer to 45 - and I should have slipped a cookie sheet on the rack below because some of the juice spilled over and we got to hear our smoke detector for the first time. But, it was soooo delicious once it was finally done, especially served warm with vanilla ice cream!

Wookie Cookies

2010-05-15T18:55:00.000-07:00

This recipe comes from my ex-husband Travis. They are SO very delicious. No really, they are. You should stop whatever you are doing and make some right now!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Preheat the oven to 375°F.
Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir until well mixed. Set aside.
Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.
Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Leave about 1 inch between the cookies because they spread as they bake.
Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.
Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.
Makes about 3 dozen cookies.

Ham Fried Rice

2010-05-11T16:18:00.000-07:00

Ingredients:
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper, to taste
1/2 onion
8 ounces cooked ham
1 green onion, washed
6 tablespoons oil for frying, or as needed
1/2 cup peas, fresh, canned or frozen
4 cups cold cooked rice

Preparation:
Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.

Peel and dice the onion. Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat. When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.

Lemon Raspberry Cream Cheese Bars

2010-05-10T19:54:00.000-07:00

This is a recipe that I "adapted"...and I use that term VERY loosely...from one of my favorite foodie blogs, Our Best Bites.

So,it's confession time, I am absolutely head-over-heels in love with lemon. Just thinking about lemons makes my mouth water, and not in a pucker-up-your-face type of a way, but in a oh-my-goodness-die-of-happiness type of a way. For Mother's Day I wanted something lemonicious, and I did not want my husband to botch it up by making it himself (you know I love you Todd), so I pulled out this recipe and kicked it up a notch. Notice how there are no pictures? That's right, it was so amazingly delicious that the poor camera never even made it out of its bag before Todd and I ate it all up. Mmmmm.... So, without further ado, here is the recipe.

Lemon Raspberry Cream Cheese Bars

(original recipe: Creamy Lemon Bars)

20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel , divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender.

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice.

(This is where I "changed" the recipe, and if you ask me, it was pure genius!)

I mushed up some raspberries and spread it on the crust BEFORE I poured my lemon mixture on. I used frozen raspberries that I had set out to thaw and then drained. I gave the crust a good coating of raspberry, but not too much that the seeds would get in the way of the lemon's creamy goodness.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Nine for Dinner

2010-05-09T08:06:00.000-07:00

I just wanted to take a minute and introduce you to my cousin Jenny and her fun new recipe site. She is wealth of information on the art of feeding a family, getting creative and finding your niche in the kitchen.
We have been blessed to have her share a few of her favorite recipes on this blog and are thrilled that she has branched out and taken it to the next level.
Please click on the link and start following her today!

Lemon and Chives Spaghetti with Farmers' Market Veggies

2010-04-28T08:36:00.000-07:00

With summer just around the corner (hopefully), I have been craving fresh veggies with the fire of a thousand suns. I saw this recipe on Rachael Ray's website and have plans to make it ASAP!

Ingredients
Salt
1 pound egg tagliatelle, such as Delverde brand or other thin, wide pasta or egg pasta
1/2 pound thin asparagus, trimmed of tough ends
1/4-1/3 pound of thin green beans (a couple of handfuls)
1 cup frozen green peas
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons sweet butter
1/2 cup chives, finely chopped
2 cloves garlic, finely minced or grated
1/2 cup dry white wine
1 tablespoon Dijon mustard
Juice of 2 Meyer lemons or 2 ripe organic lemons
Freshly grated Parmigiano Reggiano cheese, to taste, plus some to pass at table
Pepper
2 cups mache or other baby lettuce

Preparation
Bring a large pot of water to a boil for the pasta. Cook the pasta to al dente, according to the package directions, about 7-8 minutes. Slice the asparagus into 1-inch pieces on an angle. Cut the beans into thirds, also on an angle. Midway through cooking the pasta, add the asparagus and beans to the water so that they cook for 3-4 minutes in boiling water with the pasta. Add the peas to the pot 1 minute before draining. Reserve about 1/2 cup of the starchy cooking water just before you drain the pasta.
Meanwhile, heat the EVOO in a pan and melt the butter into it over low to medium-low heat. Add the chives and garlic and stir for a minute or two. Add the wine and gently reduce for a couple of minutes more. Stir in the Dijon mustard and lemon juice and turn off the heat. Add the pasta and the reserved starchy cooking water and toss to coat evenly, 1-2 minutes. Add some cheese and pepper, to taste. Fold in the baby lettuce and serve with extra cheese on top."

Hot Corn Dip-Trisha Yearwood

2010-04-13T08:49:00.000-07:00

I was watching The View last week when Trisha Yearwood debuted her new cookbook. She shared a few of her recipes and Whoopie's response to this Hot Corn Dip gave me pause. It is supposed to be, "Slap your mamma good!" I am excited to try it and thought I would share. (This recipe comes from The View's website.)

2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chilies, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chilies, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips."

Recipe Blogs to Follow

2010-04-06T06:26:00.000-07:00

I recently have come across two recipe blogs that I am crazy about and I felt it my duty to share. Please click on the links below and follow these blogs, you will not regret it. I promise!

The Best No Bake Cookies-EVER!

2010-04-06T05:57:00.000-07:00

I have always struggled with no bake cookie recipes for some reason. They are super easy, quick and yummy as can be but I could never make them just so. Then last night I experimented a bit and I found by doubling the butter in my regular recipe and adding a touch of a secret ingredient, that they are more than just so-they are delicious! They melt in your mouth and have a fudge like quality that had us all coming back for more.

Please enjoy!

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

3 T unsweetened cocoa powder

1/2 cup smooth peanut butter

2 T nutella

2 1/2 cups rolled oats

Cover a large area of the counter top with waxed paper.

In a 2-quart saucepan over medium heat, bring the sugar, butter, milk and cocoa to a boil, stirring until the sugar dissolves completely. Boil 2 minutes.

Remove from heat and stir in peanut butter, nutella and oats until well combined.

Quickly drop by spoonfuls onto the waxed paper. Cool. Store in an airtight container.

Deluxe Sugar Cookies

2010-02-08T10:29:00.000-08:00

My mother-in-law makes these yummy sugar cookies every year for Christmas and Valentine's Day. When we were invited to a Super Bowl party over the weekend, I asked her for the recipe so that I could make them both for the party and for Valentine's Day. I could only find a football-shaped cookie cutter in a pack of four cookie cutters (one football, three other designs). I knew I wouldn't use the other three, so I bought a round cookie cutter instead and bent it into the shape I wanted. Once I made the glaze, I divided it into three bowls - some I left white, some I dyed brown for the footballs, and some I dyed pink for hearts. They turned out good, but a little harder than I'm used to, so you may want to adjust the baking time. Enjoy!

Deluxe Sugar Cookies
1 cup butter or margarine, softened
1 1/2 cups powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla and almond extract. Blend in flour, soda and tartar. Wrap in wax paper and chill for at least 3 hours.

Heat oven to 375 degrees. Divide dough in half. Roll out 3/16ths thick on a floured board. Cut into shapes. Bake 6-7 minutes on a lightly greased cookie sheet.

Creamy Glaze
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 tsp. vanilla
2-4 Tbsp HOT water

Melt butter in microwaveable bowl. Blend in sugar and vanilla. Stir in water a little at a time until you get the desired consistency. Frost and decorate.

Sausage-Stuffed Mushrooms: Ina Garten

2009-12-31T18:41:00.000-08:00

I made these for Bobby and I tonight for our little New Year celebration. They are simply delightful! I substituted cream cheese for the mascarpone because that is what I had and I omitted the wine for personal preference. We even stuffed a bell pepper and it turned out wonderful so there is a lot of room to play. I highly recommend these for a party of any proportion.

Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine evenly with all the other ingredients.
Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture.
Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty

Cranberry Loaf Cake

2009-12-12T09:12:00.000-08:00

This Cranberry bread is a recipe of my grandma's, and it's become a tradition for me to make it around the holidays. Her recipes usually require some interpretation, so I'll do my best to make sense of it for you. It uses almond extract (my favorite of all the extracts) and I think that's what makes it so yummy. Enjoy!

Ingredients:

1 stick (1/4 pound) butter or margarine

2 eggs

1 cup sugar

1 tsp. baking powder

1 tsp. baking soda

2 cups all purpose flour

1/2 pint (1 cup) sour cream

1 tsp. almond extract

1 bag fresh cranberries

1/2 cup crushed walnuts

Sift dry ingredients and set aside. In large mixer bowl, beat softened butter, sugar and eggs until creamy, add almond extract. Add dry ingredients gradually with sour cream. Pour half of the mixture into a well-greased and floured loaf pan or tube pan, add the cranberries over the mixture and add the rest of the batter. Top with nuts. Bake at 350 degrees for about 55 minutes.

Cool. Drizzle top of loaf with a mixture of:

3/4 cup powdered sugar

1/2 tsp. almond extract

2 tbsp. warm water

Notes: I usually mix half the cranberries in with the dough before putting it in the pan, but otherwise follow directions to place the rest of the cranberries in the middle. Also, it usually takes longer than 55 minutes. Test with a toothpick to test doneness.

South African Melktert (Milk Tart) - All Recipes

2009-12-06T08:49:00.000-08:00

While on my mission, I ate a lot of pudding (desserts). Of all the many confections, milk tart was/is my favorite!!! I have been missing my mission this past week but a little bit of this tasty custard pie brought me back and made things right again. Enjoy!

Ingredients
3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

Directions
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold."

Martha Stewart's Marshmallows

2009-10-26T09:34:00.000-07:00

Homemade marshmallows are the BEST! I bought myself this great cookbook with all manner of candy recipes (which I highly recommend) but I must admit the marshmallows caught my eye. I saw this particular version of the recipe on Martha's website and thought I would share. Tis the season for hot chocolate, make some of these babies to share tonight!

Ingredients
(Makes 24)

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1)Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2)Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3)Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4)Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5)Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Spicy Turkey Burgers

2009-09-11T09:54:00.000-07:00

This recipe comes from one of my uncles via the awesome cookbook my M-O-Hs made me for a wedding gift. A couple of notes - for one, don't be scared of the picture - I haven't quite mastered the grill yet, so you don't have took cook yours until they're black like I did. When I went to the grocery store, I forgot the parsley and it was just fine without it. Also, I thought 3 tablespoons paprika sounded like a lot, so I only used about 2. Finally, my husband doesn't really like spicy - so I mixed all the ingredients without the green chile pepper and cayenne pepper to form his patties, then added those ingredients at the end to make mine. This is a recipe you can really play around with because you can't really go wrong. (And even charred, our burgers were delicious!) For a little extra kick, I enjoyed mine with Tabasco Ketchup. Now, on to the recipe ...

Ingredients:

1.5 pounds lean ground turkey

2 tablespoons minced garlic

1 cup diced yellow onion

2 fresh green chile peppers, diced

3/4 cup finely chopped red pepper

3/4 cup finely chopped yellow pepper

1 teaspoon salt

1 tablespoon freshly ground black pepper

3 tablespoons paprika

1 tablespoon ground dry mustard

1 tablespoon ground cumin

1 tablespoon cayenne pepper

Dash or two of crushed chillies

1. Best prepared when charbroiled on the grill. Preheat the grill for high heat.

2. In a large bowl, mi the ground turkey with all the ingredients. Form the mixture into 4-5 big burger patties. (I made 6).

3. Lightly oil the grill grate (Depending on your grill, you might want to do this before preheating - I'll leave that up to your judgement). Place turkey burgers on the grill and cook 5-10 minutes per side, until well done.

Enjoy!

Vanilla Custard

2009-08-24T15:34:00.000-07:00

Ingredients
2 cups milk, scalded
3 egg yolks
½ cup sugar
1 teaspoon vanilla extract

Directions
Soft Recipe, Beat the egg yolks slightly with the sugar and add slowly the scalded milk.
Place on a slow fire and bring to a boil, stirring constantly.
Remove from fire and add the vanilla extract.
Serve hot or cold

Martha Stewart's Peanut Butter-Filled Chocolate Cupcakes

2009-08-22T09:47:00.000-07:00

I made these delicious cupcakes (from "Martha Stewart's Cupcakes") last weekend for a potluck picnic for my sister's 10-year high school reunion. I chose these because they had to travel (and would be outside) and they didn't require any frosting. They turned out pretty good, though I would recommend keeping an eye on them as the recipe calls for a 40-minute bake time and mine were done in about 30.

Peanut Butter-Filled Chocolate Cupcakes (Makes 12)
Ingredients:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
Peanut Butter filling

Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioner's sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Stir together all ingredients until smooth. Use immediately.

1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly. (Note - I melted the butter and chocolate in a glass bowl in the microwave at 30-second intervals, stirring in between.)
2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
4. Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Gingerbread Pancakes

2009-08-18T17:56:00.000-07:00

This is a Christmas tradition Bobby and I established. They make your house smell wonderful!

Ingredients
3 cups all-purpose flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
4 large eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
Vegetable oil for brushing griddle

Directions
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, eggs, and butter in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

Layered Mint Chocolate Fudge

2009-08-18T17:39:00.000-07:00

INGREDIENTS
2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
Green or red food coloring (optional)

DIRECTIONS
In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

FOOTNOTE
*Confectioners coating can be purchased in candy specialty stores.

Baked Mini Corn Dogs

2009-08-17T10:56:00.001-07:00

Ingredients
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)

Directions
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Recipe from the Food Network

Lezlee Burnell's Potato Dinner Rolls

2009-08-14T08:46:00.000-07:00

We have been so blessed to have the Burnells as friends. I think I have spent the last four years sharing Thanksgiving and Conference weekend with them. Dinner is always amazing but the star of the show is, and always will be, these dinner rolls. Lezlee is a roll goddess! I plan on making these babies for the youth's upcoming Etiquette dinner. Try them! You will not be sorry!

1 1/2 C Warm Water
2/3 C Sugar
2 TB Yeast (or 2 packets)
Mix all together and let the yeast rise

Mix: 2 Eggs, beaten
2/3 C Butter
1 C Mashed Potatoes
1 1/2 tsp. Salt
6 to 7 C White Flour (Add this 1 Cup at a time) until sides don't stick anymore to the bowl

Mix until sot batter wipes sides of bowl clean. Knead. Place dough in large that has shortening on sides. Let rise, punch down. Cover with saran wrap (or clean kitchen towel) and place in fridge at least 1 hour. (I usually put this in overnight and then take out the next afternoon and make the rolls).
Take out of fridge. Divide into 3 large balls. Roll out each ball into a circle and put butter on top. Slice, with a butter knife, through the circle like cutting up a pie. I usually cut out 16 pieces per rolled out ball. Roll up starting with the fat end and ending with the point.
Place on a greased cookie sheet with the point of the roll down so it doesn't rise looking funny. Let rise until doubled (usually about 1 1/2 hours).
Bake at 350 for 12 - 14 minutes. Makes 48 rolls

When I make the mashed potatoes I just peel and dice one large potato - put it in a cereal bowl, add water, cover and put in microwave for 4 to 5 minutes. Take it out, add milk and mash with a fork. Or if I have leftover mashed potatoes I use it to make the rolls.

Spinach Artichoke Dip

2009-08-13T20:15:00.000-07:00

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Raspberry Cream Cheese Coffe Cake

2009-08-13T20:10:00.000-07:00

I used to make this in high school almost every week. It's so yummy, my sister had me make it for her birthday cake one year.

Ingredients
1 (3 oz.) pkg. cream cheese
4 tbsp. butter
2 c. Bisquick
1/3 c. milk
1/2 c. raspberry preserve

1-2 tbsp. milk
1 c. sifted confectioners sugar
1/2 tsp. vanilla

Directions
Cut cream cheese and butter into biscuit. Mix until crumbly. Blend in milk. Knead with hands into a smooth ball. (Dust hands with additional Bisquick when kneading dough.) Tear off 2 pieces of wax paper the size of a cookie sheet. Place the ball of dough on the wax paper and then place the second sheet of wax paper over the dough.

Roll dough out into a 12x8-inch rectangle. Remove the top paper and flip a greased cookie sheet upside down over the dough. Now flip the dough over and pull the wax paper off.

Spread preserves down center of dough (about 1 inch wide). Start on the long side of dough and make 2 1/2 inch cuts at 1-inch intervals, cutting up to within 1/4 inch of the preserves. Cut the other side.

Now fold the strips up over the preserves. Press lightly so that the two strips at top seal together. Seal ends so preserves will not seep out. Bake at 425 degrees for 12-15 minutes or until lightly golden. Remove as soon as possible to serving dish. Cool.

Combine sugar, vanilla and enough milk to make a firm glaze. Drizzle with a spoon over the top of the coffee cake. May be decorated with candied red cherries or sprinkle with fine chopped nuts.

Betty Crocker's Honey-Mustard Chicken

2009-08-11T22:26:00.001-07:00

This recipe comes from the "Betty Crocker Cookbook," New Edition, which has hundreds of great recipes plus lots of useful information like how to choose fruits and vegetables, substitutions, and other handy tips and tidbits of information. I make the honey-mustard chicken every couple months as it's yummy and really easy to make. I usually use boneless, skinless chicken breasts rather than a whole chicken because that's usually what's in our freezer, and it works out just fine. Enjoy!

Honey-Mustard Chicken
Ingredients:
3 to 3 1/2-lb. cut-up whole chicken
1/3 cup country-style Dijon mustard
3 tablespoons honey
1/2 teaspoon freshly ground pepper

1. Heat oven to 375.
2. In ungreased 13x9 inch pan, place chicken, skin sides down. In small bowl, mix remaining ingredients. Brush some of the mustard mixture on chicken.
3. Cover and bake 30 minutes. Turn chicken; brush with mustard mixture. Bake uncovered about 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degrees for breasts; 180 degrees for thighs and legs). (If chicken begins to brown too quickly, cover with foil.)

Chicken Salad Sandwiches - This is for you Nan!

2009-08-11T19:48:00.001-07:00

Combine:
4 cups cooked cubed chicken
2 tsp. grated onion
1 cup celery slices

Combine and toss with chicken mixture:
1/4 cup heavy cream
2 T. vinegar
2/3 cup mayo
1/8 tsp. pepper
salt to taste

Variations:
1 cup chopped almonds
1 cup sliced grapes

Serve as a salad on a lettuce leaf or as croissant sandwiches.

Note: I make this with the celery AND the red grapes and serve it on croissants and everytime I have made it for a party etc. I have had MANY requests for the recipe. It is SO YUMMY!

The Barefoot Contessa's Guacamole Salad

2009-08-11T14:22:00.000-07:00

Murdock LOVES The Barefoot Contessa. He watches it everyday at 5pm while he is waiting for his daddy to come home. Today she made this salad and my mouth actually started to water! I can't wait to make it!!!

Ingredients

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Natalie's Quick and Easy Pumpkin Chocolate Chip Cookies

2009-08-10T06:39:00.000-07:00

While on vacation at Natalie's house, I indulged myself on these super yummy cookies. I had a hard time believing that they only had three ingredients but lo and behold, that's all you need. These babies whip up in a flash and are so good, my Bobby ate half the pan.

Ingredients:

*One 15 oz can of pumpkin

*One Spice Cake Mix

*One 12 oz package of chocolate chips

Stir together cake mix and pumpkin.

Note, it will seem at first that you need to add some sort of liquid-don't! Just keep stirring, it just takes some time.

Add chocolate chips to well blended mix.

*Scoop onto greased cookie sheet and place in a 350 degree preheated oven for 20-30 minutes.

If you are super lazy like me, you can put the mixture in a greased cake pan and make pumpkin cookie bars. I personally prefer this method, it's easier to make sure they all cook evenly.

Tara West's Ginger Sparkles

2009-08-05T10:03:00.000-07:00

Here's (one of) my favorite recipe(s). For me it is comfort food all the way. It's a recipe handed down from Aaron's Grandma West. I hope you get the chance to try them... enjoy! I always do!

Ginger Sparkles

5 cups sifted flour

2 tbsp. ground ginger

2 tsp. cinnamon

1 tsp. salt

3 tsp. baking soda

1 cup shortening

4 eggs

2 cups sugar

1/2 cup molasses

Preheat oven to 350 degrees. Measure dry ingredients into sifter. Cream shortening and sugar until fluffy. Add eggs one at a time. Beat for 2 minutes on medium high. Add molasses - blend in. Sift in dry ingredients. Blend well - scrape bottome of bowl to get it all. dough should be stiff enough to handle - it may need to be refrigerated.Form teaspoonfuls into balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes until tops are crackled and bottoms are lightly browned. Do not overbake. Cool and store in cookie jar.

*A great variation - Pepper Cookies1/2 tsp. ground ginger1/2 tsp. cinnamon1/4 tsp. black pepper1/2 tsp. allspice This variation may seem strange, but the cookies really do turn out great.

Julia Child's Crepe Recipe

2009-07-24T21:33:00.000-07:00

I am so very excited for the Julie Julia Project to come out on Aug 7. I have been reading Julia's book, My Life In France and have come to just love her! In honor of her and the release of the new movie, I submit one of the best recipes for crepes ever!

Julia's Crepes

Makes 6-8 crepes (double recipe for a full batch of 12)

2/3 cup cold water

2/3 cup milk

3 "large"eggs

1/4 teaspoon salt

1 cup all-purpose flour

2 Tablespoons melted butter (plus more for brushing the pan)

Whirl all the ingredients together in the blender. Refrigerate for at least 1/2 hour to allow the flour particles to swell. Heat pan until watler droplets dance on it; brush lightly with melted buter. Ladle approximately a quarter cup of batter into a non-stick 8" crepe or omelette pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Cool on a rack while cooking the others. Use crepes immediately or wrap well and freeze for up to one month.

Turtle Pretzels

2009-06-24T06:01:00.000-07:00

Be prepared to be amazed my friends. These little gems are really, really good AND really, really easy...Ahh, my two favorite culinary words.

Turtle Pretzels

Mini pretzels (the really small round ones)

Chocolate covered caramel candies (Rolo)

Pecan halves (or any other nut)

1. Preheat oven to 200° F.

2. Arrange the pretzels in a single layer on a parchment lined cookie sheet.

3. Place one Rolo on each pretzel.

4. Bake for 4 minutes until chocolate is shiny...NOT melted!

5. While the candy is warm, press a pecan half onto each candy covered pretzel.

6. Cool completely before storing in an airtight container.

***WARNING: When making this treat, it is possible for a person to eat an entire plate of these without thinking twice, so make with caution.***

Roquefort Pear Salad

2009-06-09T07:03:00.000-07:00

Lately I've made a lot of changes to my diet. For the most part I've either cut out or way down on refined sugar, white flour, red meat, processed foods, dairy products with more than 2% milk fat, fried foods, etc. I feel great - much less dependent on cravings than ever before, free from my dessert addiction, less bloated. The only problem is that I am getting into a food rut. I find myself making and eating the same things every day. So last night I went online on a mission for a salad recipe that was healthy, but also different. I went to allrecipes.com and found an awesome salad that was only semi-healthy. With a few modifications I made it a little healthier, without sacrificing any of the flavor. I highly recommend.

Original Recipe

INGREDIENTS

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

DIRECTIONS

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

MODIFICATIONS

Instead of caramelizing pecans, I skipped this part of the recipe
and just toasted about half a cup of walnut pieces.
I also halved the amount of cheese called for
and instead used about 3 oz. of blue cheese crumbles (which was plenty).
I only used 1/2 teaspoon of sugar in the dressing
and added slightly more mustard and some horseradish for kick.
On my way out of the store I noticed these awesome wraps
and used them to wrap up my salad, adding some dietary fiber to the meal - delicious!

Ritz Delicacy

2009-06-08T11:27:00.000-07:00

Grandma & I were in Walmart one day, and we ran into these, they are amazing...

1. Amazingly Simple!

2. Amazing Taste!

3. Makes amazing looking orderves for a party!

What you need:

1 c. Cottage Cheese

1 pkge. Ritz Crackers

Mrs. Dash Spices (any)

1. Lay crackers out on platter(i.e. plate)

2. Apply 1 tsp. portions of Cottage cheese to each cracker give or take to taste

3. Sprinkle Mrs. Dash Seasoning in center of orderve

4. Grab one before you serve...because they go fast!

5. Serve

Even people who do not normally like cottage cheese love these! My Favorite is the chipotle Mrs. Dash, but the Tomato Basil is a second, and Original are also very reccommded options!

College Student Chicken Dip

2009-06-08T11:04:00.000-07:00

This is VERY yummy!

I was down to just a few items (college student)

& I threw them together and this is the result!!!

As a college student the requirement is usually quick and easy, and this fits the package!

Here's What you need:

1 Can Chicken (I used the large can pictured above)
1/2 Green Bell Pepper
3 Stalks of Celery
1 tomato
Garlic Pepper
2tbs Olive Oil

Also, you can add any kinds of vegetables these are my favs because it tastes somewhat italian.

1. Add Canned chicken too Wok or sauce pan and cover. When you put the chicken in the pan leave some of the juice from the can so that it does not dry out the chicken completely.

2. Chop all the vegetables keep them separate for now.

3. Let the chicken simmer until very little of the juice is left.

4. Add the green vegetables and olive oil.

5. Season to taste with Garlic Pepper, also basil is a good choice, or italian seasoning. I am partial the the Mrs. Dash Chipotle seasoning with a little bit of Garlic Pepper.

6. Let simmer, Stir occasionally.

7. Add tomatoes last. If you add them earlier they get too mushy...and I don't prefer that...I have also kept them out completely and mixed them in when I take the mixture off the stove.

8. Wooallah! Amazing and healthy Cracker dip. also good in a tortilla!

Tip: the best crackers with this are the Kashi Tomato Basil Crackers, or Ritz Crackers!

Lean & Mean Turkey Chili

2009-06-01T15:29:00.000-07:00

My M-O-Hs made me a family cookbook when I got married, and it includes this recipe from my husband's aunt Judy for turkey chili. Chili might not be the first thing that comes to mind in the summer, but we've had lots of rain and thunderstorms so it seems just right for today. I made it a couple weeks ago and it was really yummy, served with some cornbread from a Trader Joe's mix. Makes plenty to freeze some for later.

Ingredients:
2 Tbs. Extra virgin olive oil
1 1/2 lbs. lean all-white meat ground turkey breast
2 large yellow onions, coarsely chopped
4 garlic cloves, minced
1 rounded Tbs chili powder
1 Tbs ground cumin
1 Tbs sweet paprika
1 tsp black pepper
2 16-oz. cans diced tomatoes
1 28-oz. can tomato sauce
1 cup dry red wine (optional)
1 cup beef broth*
2 Tbs unsweetened cocoa powder
2 tsp clover honey
1/2 tsp hot red pepper sauce
2 16-oz. cans dark red kidney beans, drained and rinsed
(*Judy uses 2 cups water with beef bullion cubes instead of red wine. I just used 2 cups beef broth.)

Heat olive oil in a large pan, add white turkey meat. Brown turkey meat, add onions, garlic, chili powder, cumin, paprika and pepper. Saute for 6 to 7 minutes until turkey meat is cooked, no longer pink, and onions have softened. Add diced tomatoes, tomato sauce, beef broth, stirring to combine. Stir in the cocoa, honey and hot sauce. Add kidney beans. Gently simmer for about an hour. Serves 12.

Strawberry Freezer Jam

2009-05-12T19:22:00.000-07:00

Ingredients:
1 quart fully ripe strawberries
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

Directions:

1You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.

2Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.

3Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.

4Let stand for 10 minutes, stirring occasionally.

5Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.

6Continue boiling and stirring 1 minute.

7Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.

8Fill prepared containers immediately to within 1/2 inch of tops.

9Wipe off top edges and immediately cover with lids.

10Let stand at room temperature 24 hours.

11Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.

12Thaw frozen jam in the fridge before using.

Chicken Tikka Masala

2009-05-04T15:40:00.001-07:00

When we lived in Utah, one of our favorite things to do was go to dinner with Jen and Kevin Jackson. We would spend Saturday nights over delicious Mexican Food or juicy burgers but our most favorite place to go was the Bombay House for some authentic and AMAZING Indian Food. I think we would all order the same thing-Chicken Tikka Masala! Yummy! After some time and a few experiments, Jen came up with her own recipe for this deliciousness. I begged and pleaded with her and here it is!
If you love yourself, you will try this recipe.

Marinade:1 c plain yogurt
1 T lemon juice
2 t ground cumin
1 t cinnamon
1/2-1 t cayenne pepper
1 t freshly ground black pepper
1 T fresh ginger, minced
couple pounds of chicken breast cut into cubes
I skewer the chicken before putting it in the marinade, makes it less messy. Let it sit for at least an hour (overnight is better).

Sauce:1/2 onion, minced
1 T butter1 clove garlic, minced
1 jalepeno pepper, finely chipped
1-2 t cumin
2 t paprika
8oz can tomato sauce
1 c heavy cream (soy creamer or coconut milk also work)
1/4 c chopped fresh cilantro

Grill chicken until juices run clear (about 5 minutes each side).Saute onion, garlic, jalapeno in butter for ~1 minute on medium high heat. Add spices and cook another minute, until fragrant. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens (about 20 minutes...this is when I usually grill the chicken). Add grilled chicken and simmer ~ 10 minutes. Garnish with cilantro and serve on top of jasmine rice.

Quick and Easy Pizza Dough

2009-04-28T10:09:00.000-07:00

1 Tbsp. yeast
3 1/2 c. flour
1 ½ tsp. salt
1 tsp. sugar
2 Tbsp. oil
1 1/2 c. warm water

Mix ingredients in a bowl and let rest 15 min. Roll out, add toppings and bake at 400 degrees for 20 min. Makes 2 small pizzas or fills a cookie sheet.

Pita Bread

2009-04-25T19:59:00.000-07:00

1 Tbsp. yeast
3 cups all purpose flour
1 c. whole wheat flour
1 tsp. salt
2 Tbsp. olive oil
1 ½ c. very warm water

Combine in mixing bowl with dough hook, yeast, flours, and salt. Mix a few seconds, then add liquid and knead for 7 min. Let rise until double. (I use rapid rise yeast, and this only takes about 30 min.) Divide dough into 12 balls. Roll each into a circle and place on greased baking sheets. Bake on lowest rack in an oven preheated to 500 degrees for about 5 min. or until puffed and speckled brown. Let cool on rack for 1 min. and then seal in plastic bag to soften.

Serving Suggestion: We love these warm and dipped in olive oil and balsamic vinegar.

Giada ... and Pork Loin with Fig Sauce

2009-04-20T09:58:00.001-07:00

A couple years ago, I went with friends Sarah and Tom to a Giada De Laurentiis cookbook signing in Phoenix to get autugraphed cookbooks for myself and my mom (a big Food Network fan). Since then I've been wanting to try this recipe from "Everyday Italian" and finally did last night. It was so delicous - the meat was juicy and the fig sauce sweet. I can't wait for leftovers for lunch today!

Me and Giada, April 2007

Last night's pork loin with fig and port sauce

Ingredients:

Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey

3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Directions:

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.
Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Banana Bread

2009-04-14T09:53:00.000-07:00

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Becky Sue's Cinnamon Rolls

2009-04-10T22:12:00.000-07:00

FAST, EASY and Oh, so YUMMY!

2 pkg. yeast, dissolved in 1/2 c. warm water
1/2 c. sugar
1/2 c. oil
2 tsp. salt
3 eggs

Mix these by hand in a mixing bowl. Add 1 cup very warm water (not hot) and 5 1/2 c. flour. Mix, with a dough hook for 3-4 min. Scrape from bowl onto floured surface. Roll into a rectangle 1/2 inch thick. Add small amounts of flour if dough is sticky. Spread generously with butter. Sprinkle generously with sugar and cinnamon. Crumble brown sugar over all. Raisins are optional. Roll; cut into desired widths. (My trick is to use dental floss, slide it under the end, cross the strings, and pull it through.) Place in greased pan and let rise until double. Bake in preheated oven for 10-12 min. at 400 degrees. Frost with cream cheese frosting while still warm.

Cinnamon Rolls

2009-04-09T07:53:00.000-07:00

Ingredients
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions
1For the rolls, dissolve the yeast in the warm milk in a large bowl.

2Add sugar, margarine salt, eggs, and flour, mix well.

3Knead the dough into a large ball, using your hands dusted lightly with flour.

4Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

5Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

6It should be approx 1/4 thick.

7Preheat oven to 400 degrees.

8To make filling, combine the brown sugar and cinnamon in a bowl.

9Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

10Working carefully, from the long edge, roll the dough down to the bottom edge.

11Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

12Bake for 10 minutes or until light golden brown.

13While the rolls are baking combine the icing ingredients.

14Beat well with an electric mixer until fluffy.

15When the rolls are done, spread generously with icing.

Hot Buttered Pretzels

2009-04-01T08:30:00.000-07:00

2 1/2 c. flour
1/2 tsp. salt
1 tsp. sugar
2 1/4 tsp. instant yeast
1 c. very warm water
Pretzel Salt
3 Tbsp. unsalted butter
vegetable cooking spray

Line baking sheets with parchment paper, set aside. In a medium bowl, whisk to combine salt, sugar, yeast and flour. Add water. Transfer dough to a floured surface and knead until soft and smooth, about 5 min. Cover and let rise about 30 min.

Preheat oven to 500 degrees. Spray work surface with cooking spray and transfer dough to work surface. Divide dough into 8 equal pieces. Roll each piece into a long, thin rope, 28-30 inches. Twist each rope into a pretzel. Dip each pretzel in water. Place on baking sheet. Sprinkle lightly with salt. Let rest, uncovered, 10 min.

Bake until golden brown, about 8-9 min. Remove from oven and brush with melted butter. Serve warm, or reheat in oven.

Easy Chocolate Croissants

2009-03-28T15:06:00.000-07:00

You will need:

2 MilkyWay bars
1 Can Pillsbury Crescent Rolls

Refrigerate candy bars over night.
Using a sharp knife, cut candy bars into fours.
Divide Crescent Rolls and roll each candy piece in dough triangles, sealing edges.
Bake as directed.
Serve plain or dress up with vanilla ice cream.

Tasty!

Easy Banana Pancake Recipe

2009-03-24T18:27:00.000-07:00

Ingredients:
2 cups flour4 teaspoons baking powder1/2 teaspoon salt2 Tablespoons sugar1 3/4 cup milk2 eggs, beaten2 Tablespoons melted butter1 cup mashed banana (about 3 medium bananas)
Instructions:
Preheat griddle or frying pan.
In a medium mixing bowl, sift flour, baking powder, salt, and sugar together.
In a separate bowl, blend milk and eggs together. Add the melted butter.

Make a well in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Stir gently.
Fold in the mashed bananas just before frying.

Fry the banana pancakes on a hot griddle, until golden brown, turning once when small bubbles rise to the top.

Gorgonzola Dip

2009-03-21T07:56:00.000-07:00

This one is a huge favorite at our house. This makes a really big batch, you can cut it in half. We eat it all!

8 oz. cream cheese, softened
1 c. mayonnaise
1 c. sour cream
Milk for thinning
½ tsp. garlic salt
1 tsp. onion powder
1 tsp. lemon juice
1 c. crumbled blue cheese, we like Gorgonzola
1 tsp. sugar
Salt and pepper to taste
In a 2 quart mixing bowl, beat cream cheese with a mixer until smooth, add mayo and sour cream. Stir in remaining ingredients, using a little milk to thin to desired consistency. Let set for ½ hour in refrigerator for flavors to blend. Serve with crackers, chips or vegetables for dipping.

Chocolate Quicky Sticky Bread

2009-03-18T12:44:00.000-07:00

I was browsing the Hershey website in search of more information for their Chocolate Miracle Run that Bobby and I desire to enter, when I found this little treasure. Oooh chocolatey goodness!

Ingredients:
2 loaves (16-oz. each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Thaw loaves as directed on package; let rise until doubled.

2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.

Preztle Rolls

2009-03-15T16:04:00.000-07:00

So we popped over to Wegmans (I heart Wegmans) and discovered for the first time that you can eat pretzles in roll form!!!! I love me a good pretzle but if you add the comfort of a homemade roll, you will send your tongue to places it hasn't been before. I didn't have a recipe so I scouted around and discovered this on a random recipe site, much like our own. I really can't wait to make these myself. Mmmm Mmmm Mmmmm!

INGREDIENTS
1 cup warm water (105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
2 3/4 cups bread flour
1 tablespoon granulated sugar
1 teaspoon kosher salt, plus more for sprinkling
Vegetable oil
6 cups water
1/4 cup baking soda

INSTRUCTIONS
Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Place flour, sugar, and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.

Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.
Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.

Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt, and repeat with remaining rolls.
Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.

Lemon Bread

2009-03-11T20:39:00.000-07:00

Over the weekend I was in Southern California with my family and brought home some lemons freshly picked from a tree in my uncle's yard. They are so juicy - way better than store lemons. I stumbled on this recipe online and just had to make it. Tangy, sweet and delicious!

Lemon Bread recipe from 'i have to say ... '

1-3/4 cups flour

3/4 cups sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 cup milk

1/4 cup cooking oil

2 tsp. shredded lemon peel

1 TB. lemon juice

2 TB. lemon juice

1 TB. sugar

Stir together the flour, 3/4 cup sugar, baking powder and salt. In another bowl combine the egg, milk, oil, and 1 TB. lemon juice. Add the egg mixture to the dry mixture and stir until combined. Add the shredded lemon peel and stir.

Pour batter into greased 8x4x2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.

While the bread is baking, stir the 2 TB. lemon juice and 1 TB. sugar together. Sugar should be dissolved before brushing on the bread.

When the bread is done, brush the lemon juice mixture on the bread (it will seem like a lot, but go ahead and use it all). Cool in the pan for 10 minutes and then remove. Cool completely on a wire rack.

Wrap the bread and wait a few hours to eat. The flavor gets better as it sits.

Apple Cinnamon Sticky Buns

2009-03-11T14:12:00.000-07:00

I never fancied myself a bread maker until I went down to Good Will and purchased a bread machine...and let me tell you, it has made all the difference. I have only ever used the dough cycle, and oh man, the dough this baby kicks out is amazing. Here is one of my very favorite recipes. I used an old stand-by cinnabon recipe and then invented my own topping. I think you'll love it!

1 cup warm milk
2 1/2 tsp yeast
2 eggs, room temperature and lightly beaten
1/3 cup butter, melted
2 cups AP flour
2 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar

(Look to your bread machine instructions to see what order to put the ingredients in...this is the order for my bread machine.)

~Put warm milk, yeast, melted butter and beaten eggs into bread machine. Next add flour, salt and sugar. Set machine to dough cycle and hit start.

The Topping

(Make this when the dough is almost done, before you put the filling together)

1 cup brown sugar
3/4 butter, cubed
1 Tbsp water
1 Tbsp corn syrup
3/4 cup chopped nuts
1 tsp cinnamon

~boil these ingredients together and then put in the bottom of a 9x13 casserole dish.

The Filling

1 Cup brown sugar
2 1/2 tsp cinnamon (I just eyeball it and am sure I put more cinnamon than this amount)
1/3 cup butter, softened
1 Granny Smith apple, peeled, cored and diced into tiny pieces

~Once dough is finished, take it out and roll into a rectangle. Spread butter over dough. Next spread the cinnamon and sugar over butter. Then put diced up apples over the dough. Roll up jelly roll style and cut into even segments. Lay on top of the topping in your pan. Cover and let rise until double in size-about an hour.

~Bake at 375 for 30-minutes. Let stand for one minute before inverting.

Black Beans over Rice

2009-03-11T09:25:00.000-07:00

This is a simple, yummy recipe! If you put the rice on first, they finish about the same time.

1 can (15 oz.) Black beans, undrained
drizzle olive oil
3 Tbsp. chopped onion
2 cloves garlic, minced
1/4 tsp. cinnamon
4 drops tabasco sauce
1/4 tsp. cumin
1 tsp. basalmic vinegar
salt
1 tomato, chopped

Heat oil, saute onion and garlic. Add the rest of the ingredients and simmer 10-15 min. Serve over rice.

Rosemary Chicken

2009-03-09T11:41:00.000-07:00

Bobby made this for me on one of our first dates-I would have married him then for his culinary abilities. It is so good and I urge you all to give it a go, you won't be disappointed!

6 boneless chicken breast halves
3 T butter
2 cloves garlic, minced
2 t dried rosemary crumbled
1 C heavy cream
3/4 C fresh Parmesan cheese
1/4 t salt
1/2 C chicken broth
1/4 t cayenne pepper

Saute chicken in butter for one minute each side. Add the rest of the ingredients. Stir and cook approximately 15 minutes. Serve over 1lb angel hair pasta.
Mmm Mmm Good!

Lemon Blossoms

2009-03-08T15:08:00.001-07:00

This is one of my very favorite desserts! It is simple and delicious. If you love lemon like I do, then you will love these little cupcakes.

Lemon Blossoms

1 pkg yellow cake mix
3 1/2 oz pkg instant lemon pudding
4 eggs
3/4 cup veg oil

~Combine ingredients well with an electric mixer until smooth. It kind of makes a cake glue-like consistency. Spray a miniature muffin tin with non-stick cooking spray and fill 1/2-way full with cake batter. Bake for 12-minutes at 350 degrees; turn over onto a kitchen towel to cool.

Glaze

4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tbsp veg oil
3 Tbsp water

~Sift the sugar into a mixing bowl. Add other ingredients and mix until smooth. Dip slightly cooled cupcakes into the glaze with your fingers. Place on wire racks to let the glaze set. Can dip twice in glaze if you want, but I usually just dip once.

Lemon Cheesecake Bars

2009-03-07T19:00:00.001-08:00

I love recipes that start with a mix-so easy! And hey, nothing says Spring and Summer like the taste of lemon!!!

1 Box Lemon Cake Mix
1/2 Cup Butter or Margarine Softened
3 Eggs
1 (8oz) Package of Cream Cheese Softened
1 Cup Powdered Sugar
2 Teaspoons Grated Lemon Peel
2 Tablespoons Lemon Juice

Heat oven to 350 (or 325 for a dark or nongreased pan because they absorb heat more) In large bowl, beat cake mix, butter and 1 of the eggs with an electric mixer on low speed until crumbly. Press in the bottom of ungreased pan.

In medium bowl, beat cream cheese on med speed until smooth. On low speed, gradually beat in powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup for topping; refrigerate. Into remaining cream cheese mixture, beat remaining 2 eggs on medium speed until blended. Spread over cake mixture.

Bake 25-28 minutes or until set. Cool completely about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. Cut into bars and enjoy!

Baked Bean Dip

2009-03-07T07:14:00.000-08:00

Whenever I go to a get together with friends, I am always asked to bring this dip. It is sure to please.

Baked Bean Dip

8-oz block of cream cheese, softened
1 can refried beans
1 pkg taco seasoning
Ranch powder
Hot sauce
Shredded cheese

Beat cream cheese with a mixer until fluffy. Add the beans and beat until mixed. Then add taco seasoning, 2-3 tsps of ranch powder, 3-4 dashes of hot sauce, and 2 hand fulls of shredded cheese. Put into a casserole dish and top with more shredded cheese. Bake uncovered at 350 for 30-40 minutes.

Depending on my mood I may top with chopped green onions and tomatoes before serving. As with all recipes, remember that a recipe is just a guide. Spice it up to your family's tastes. Enjoy!

Chicken Enchilada Soup

2009-03-06T13:53:00.000-08:00

I am a total soup junkie! My friend Holly shared this recipe with me several years ago and it has been a family favorite ever since. It is mouthwateringly delicious.

Chicken Enchilada Soup

Serves 8

1 ½ lbs of boneless, skinless chicken breasts

1 large onion, chopped

2 fresh jalepenos, chopped

4 cloves garlic, minced

2 large carrots, chopped

4 tsp vegetable oil

1 tsp ground cumin

1 tsp chili powder

1 tsp lemon pepper

1 tsp salt

1 T hot pepper sauce (like Tabasco) -Start with just ½ tsp and add more to taste!

½ C. flour

2 (14-0z) can of tomatoes, diced or whole

2 14-oz can of chicken broth

8 corn tortillas, cut into thin strips

veg. oil for frying

½ C. sour cream

1 avocado

1 C. shredded cheese

chopped fresh cilantro to taste

lime cut into wedges

-Rinse Chicken. Pat dry and chop.

-Saute onion, jalepeno, garlic, carrots, and chicken in 4 tsp. oil in stock pot for 5 mins

-stir in cumin, chili powder, lemon pepper, salt, Tabasco, and flour until mixed.

-add tomatoes and broth. Mix well.

-simmer for 1 hour, stirring frequently.

-fry tortilla strips until crisp in ¼ inch oil in a skillet; drain (for lower calories, spray them w/olive oil and bake at 350 for 5 mins until brown)...or just use bagged tortilla chips!

-arrange several strips in each soup bowl. Spoon 1 Tablespoon each of avocado and sour cream over strips. Ladle soup over the layers; sprinkle with cheese and cilantro and juice from a lime wedge.

Meatless Tater Tot Casserole

2009-03-06T08:45:00.000-08:00

I love to eat at the Cracker Barrel-its like going to Grandma's house. They serve a hashbrown casserole that my husband an best friend really enjoy, so I decided to try to duplicate the recipe and this is the result.
It is open to interpretation so feel free to experiment. We have tried all sorts of variations including topping it with Pepper Jack cheese and Jalapenos.

One medium package of frozen tater tots
One can Cream of Mushroom Soup
One can Cream of Chicken Soup
1/4 C water
One T dried onion flakes (you can use 1/2 C of fresh onions but for some reason, the dried onions taste better to us in this recipe)
One small package of frozen peas and carrots
1 1/2 Cups of shredded cheddar cheese (sometimes I add more if I'm feeling extra cheesey that day)

Preheat oven. In med casserole dish, place tater tots, frozen veggies and onion flakes. Stir in condensed soups and water. Top with cheese.
I always just follow the instructions for heating and cooking time from the tater tot package. That way you know they are done. No one likes cold casserole!

Slow Cooker Ranch Chicken

2009-03-04T18:28:00.000-08:00

I like to make this dish on Sundays, let it cook while I am at church and, TaDa-Lunch! It is probably the most simple recipe in the world as it only has three ingredients, but I promise the yummy factor makes up for the lack of fancy. It is one of Bobby's favorites.

Four skinless boneless chicken breasts
Two packets powdered Ranch Dressing mix
Two 8oz packages cream cheese

Cut chicken breasts in half and place in cold crock pot. Cube cream cheese and toss in pot as well. Lastly, sprinkle ranch mix on top and cover pot. Turn on Low for 3 hours.
If you are around, stir every hour or so. My pot tends to be on the hotter side so depending on the slow cooker you are using, you might need to turn it on High.
I like to serve the chicken with rice and steamed veggies.
Enjoy!

Note: Italian Dressing mix can be substituted for the Ranch
Serves Four

Indoor S'mores

2009-03-04T12:44:00.000-08:00

Indoor S'mores

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1and1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1 cup miniature marshmallows, if desired

Into a large bowl, measure cereal. Butter a 13x9-inch pan. In 3 quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup, and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.

BBQ Chicken Quesadillas

2009-03-04T12:40:00.000-08:00

One Sunday evening my husband and I were absolutely starving, the kind of hungry that can only be church induced, and I knew I had to make something fabulous for dinner to appease our ornery tummies. This did the trick and it has been a family favorite ever since.

Prep Time: 1-hour
Cook Time: 30-minutes

BBQ Chicken Quesadillas

INGREDIENTS:

2 Chicken Breasts, diced
BBQ Sauce, preferably a tangy one, not sweet
1 onion, sliced in rings
1+ TBSP honey
Bacon, cooked and crumbled
1 Green pepper, sliced thin
1 tomato, diced
Cilantro
Jack Cheese
Ranch powder, made into a paste

DIRECTIONS:

1. Put your diced chicken in a bowl and cover with your BBQ sauce. Cover and chill for at least 1-hour.
2. In a pan on Med-Hi heat, melt about 1 TBSP of butter and add your sliced onions. Swish around in the butter and then drizzle with about 1 TBSP of honey and add a dash of salt. Stir and then turn the heat down to low. Cook for 20-30 minutes, stirring occasionally until the onions have turned a nice dark caramel color.
3. In a separate pan, cook the bacon until crispy, then crumble. In the same pan, put the sliced green pepper and saute until just softened. Remove from pan and set aside.
4. In same pan, add chicken after discarding the BBQ sauce marinade. Cook the chicken until done.
5. To make the ranch paste, take some ranch powder, about 2 tsp, add about 1 TBSP of mayo and 1 TBSP of milk and mix (Note: may need to add more of any ingredient to get the consistency you desire).
6. To assemble quesadillas, start by spreading a thin layer of the ranch paste on a tortilla, put some cheese, chicken, onion, cilantro, green pepper, tomato, and bacon. Then top with more cheese and another tortilla that has been thinly spread with the ranch paste.
7. Cook until both sides are golden and the cheese has melted. Cut into wedges and serve with sour cream, salsa, and guacamole.

Quick Scones

2009-03-04T08:12:00.001-08:00

The best thing about this recipe is that you can have a hot plate of scones in 20 minutes. They are more dense than a yeast scone, with a texture like a fried bisquit. They have become a favorite for breakfast at our house. The idea is to keep the dough soft and still work with it. Handle it as little as possible for your scones to turn out light.

3 c. flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. salt
1 1/4-1 1/2 c. water

Mix ingredients in a bowl. Let dough rest 5 min. Heat oil on med.-high in a skillet, I use just enough to cover the bottom of the pan, adding more later if necessary. Turn out dough onto a lightly floured surface and pat/roll it out about 1/2 inch thick. Cut scones and fry in a little oil. These can be deep fried. Serve with butter and jam or honey butter. Our favorite is to roll them in sugar.

Grammie's Honey Oatmeal Muffins

2009-03-03T17:26:00.000-08:00

My husband's grandma gave me the recipe for these Honey Oatmeal Muffins, which is perfect because I have been obsessed with honey ever since reading The Secret Life of Bees. Also, I love to bake on a winter day and it has been raining and snowing here since Sunday. (Note, in my recipe, I used about 2/3 cups raisins and no nuts and I added some cinnamon to the batter - about 1/4 teaspoon.)

2/3 cup milk

1/3 cup vegetable oil

1 egg beaten

1/4 cup honey

1 teaspoon vanilla

1 1/2 cups quaker oats

1 cup flour

1/2 cup raisins or craisins

1/2 cup chopped nuts

1/3 cup firmly packed brown sugar

1 tablespoon baking powder

3/4 teaspoon salt

Preheat oven to 400 degrees. Mix liquid ingredients and add to mixed dry ingredients. Stir until moistened. Fill 12 muffin cups, greased or paper lined. Sprinkle with mixture of 2 parts sugar and 1 part cinnamon. Bake 15-18 minutes. Cool and enjoy!

Nannie's Hummus

2009-03-03T07:46:00.000-08:00

My grandma (or Nannie as she is known in our family) was a domestic goddess. She raised 4 boys, always looked amazing, and (most importantly for the purposes of this blog) was famous throughout New England for her cooking (at least according to the Krikorian tall tales). When my sister and I were kids we would always run into her house and dive into a big batch of fresh hummus and pita (and some Armenian string cheese!!!). This was, of course, before hummus became all the rage and you could buy any of a half dozen varieties at your local grocery store. This recipe is a classic, just simple, old-fashioned amazing hummus. It is part of a recipe book that my Nannie put together, comprising all of the family favorites and traditional recipes from "the old country," before she passed away. She warned us all to "guard these recipes with our lives," but this one is just too good not to share. Enjoy!

Hummus

4 cans garbanzo beans
6 cloves crushed garlic
2 cups tahini (sesame seed paste)
1/2 cup vegetable or olive oil
1 cup lemon juice
Salt to taste

Place garbanzo beans, with liquid, in a saucepan. Bring to a boil.
Remove from stove. Puree the beans with a little of the liquid in a food processor.
Place in a large bowl. Add the remaining ingredients and mix well.
Add lemon juice and salt to taste.

At this point, you can portion and freeze if you wish.

Serve cold with sprinkled ground cumin and chopped parsley.

Smoothy

2009-03-02T20:57:00.001-08:00

We love this!!

1 ripe sliced banana
1/2 cup strawberry yogurt
1 cup milk
4 ice cubes

Mix all ingredients in a blender for about 1 minute. This is so yummy and can be made with ANY flavor yogurt or ANY fresh fruit.

5 minute Chocolate Mug Cake

2009-03-02T20:52:00.000-08:00

I know there are alot of recipes out there like this one, but this is the one we made with my achievement day girls the other day and they really liked it. The mugs are very hard to clean so you may want to try spraying it with a cooking spray first - I haven't tried that, but I will next time.

4 tbs. flour
4 tbs. sugar
2 tbs. cocoa
3 tbs. oil
3 tbs. milk
1 egg
a small splash of vanilla

1 large coffee mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix. Add vanilla extract and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, so don't be alarmed. Allow to cool and eat. This actually makes enough for 2 servings if you are in the mood to share.

I don't even know the name of this one...

2009-03-02T20:45:00.001-08:00

My friend gave me this recipe and I use it whenever I need a more formal type dessert. It is sooo yummy!!!

CRUST
1 c. margarine
1/2 tsp. salt
1 c. water
-Boil-
Add:
1 cup flour
-stir until boils-
Cool slightly and then add four well beaten eggs.
Spray cookie sheet and spread. It will seem thin and while baking get very puffy - don't let the puff scare you!! Bake at 400 degrees for 25-30 minutes. Cool completely.

FILLING
(I usually double this just for the extra filling!!)
2 1/2 c. milk
large pkg. vanilla pudding
8 oz. cream cheese (let set at room temp. for awhile or it will make filling lumpy)
3 tbs. sugar
1 tsp. vanilla
- Mix milk and pudding first, then add the remaining ingredients. Spread on crust. If you would like you can top this with cool whip - the chocolate cool whip is delicious - and any fruit you would like...or just eat it the way it is.

Cheese Chowder

2009-03-02T20:37:00.001-08:00

I made this for dinner tonight and I had my friends little girls over and the one sat and ate and ate and ate until it was all gone. I usually double the recipe just because it is so good. This is also my #1 favorite meal to take to the sick and afflicted when I am called on to take a meal - almost everyone I have taken it to has called for the recipe.

2 c. boiling water
1/4 c. chopped onion
2 c. chopped potatoes
1/2 c. celery
1/2 c. carrots
1 T. salt
dash pepper

In a covered pot simmer for 10 minutes. Do not drain. Set aside. In a saucepan, combine:
(I usually just add this to the vegetables after their 10 minutes of simmering - I hate to dirty any more dishes than I have to.)
1/4 c. margarine
1/4 c. flour
2 c. milk

Make a white sauce and add 2 cups shredded cheese. Add the cheese sauce to the undrained veggies. If you would like to add some sort of meat to this we have discovered that bacon is delicious in it. Top with chopped chives (optional - I have never done this because I don't own any chives.:)) and serve. Serves 6

Caramel Popcorn

2009-03-02T09:05:00.000-08:00

I snagged this recipe from my neighbor. I am not kidding when I tell you it is the BEST Caramel Popcorn I have ever had the priviledge to consume!

1 stick butter
1/2 bag (2 1/3 c brown sugar)
1 c lite caro syrup
melt all together in a medium sauce pan on med heat stirring pretty constantly until it gets to almost softball stage (234 degrees on a candy thermometer)
take it off the heat and add
1 c sweetened condensed milk
1 t vanilla

stir well and pour over 4 bags of microwave popcorn (I use light cause i think the butter might give it a different flavor)

Thanks Lisa!