Zucchini

Many of us have an abundance of zucchini at this time of year. I managed to kill my zucchini plant but thanks to good neighbors I can still enjoy this vegetable. I heard a funny saying once, "If you see someone buying zucchini at the store there's a good chance that they need a friend." Here are my favorite recipes for zucchini bread and zucchini. Both were given to me by neighbors and friends.

ZUCCHINI BREAD

1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs
2 c. peeled, grated zucchini
3 c. flour
1 t. soda
1 t. baking powder
3/4 t. ground cloves
1 t. nutmeg
1 t. cinnamon
1/2 t. salt
1 t. vanilla
1/2 c. chopped nuts (optional)
1 c. raisins (optional)

1. Beat eggs, add sugars, then oil.
2. Combine dry ingredients.
3. Add dry ingredients alternately with the zucchini.
4. Stir in vanilla, raisins, and nuts.
5. Pour into 2 greased and floured loaf pans.
6. Bake 1 hour at 325 degrees.
7. Let stand 10 minutes then turn onto a wire rack to cool.

ZUCCHINI BROWNIES

1 c. oil
2 c. sugar
4 c. peeled, shredded zucchini
4 c. flour
1 t. salt
3 t. soda
1/2 c. cocoa
4 t. vanilla
3 eggs
1 pkg. chocolate chips

1. Combine sugar, oil, eggs, and vanilla.
   
2. Combine dry ingredients.
3. Add dry ingredients alternately with zucchini.
4. Spread batter in a sprayed jelly roll pan.
5. Sprinkle raw batter with chocolate chips.
6. Bake at 350 degrees for 20 minutes or until toothpick inserted int he center comes out clean.
   

Texas Sheet Cake

I'm not a big cake fan but when I tasted this I couldn't resist asking for the recipe. It has turned in to one of my favorite choco-holic recipes. It's rich, sweet, and more dense than regular cake. You'll probably find that one piece is more than enough. After all, it contains 3 sticks of butter. Yum! For an Oreo-like flavor I like to use black cocoa powder. For those of you in Utah you can find it at Kitchen Kneads. This dessert takes a little longer to put together than a cake-mix cake but you'll appreciate that effort later.

TEXAS SHEET CAKE

In a saucepan combine:

2 cubes of butter
4 T. cocoa powder
1 c. water

Bring to a boil.

In a bowl combine:

2 c. flour
2 c. sugar
1/2 t. salt
1/2 t. baking soda

Pour the hot liquid over the flour/sugar mixture and combine well. Then add:

1/2 c. milk
2 eggs
1 t. vanilla

Pour into a greased 9 x 13 pan. Bake at 375 degrees for 30 minutes. Let cool for 5 minutes and then pour the frosting over the top

FROSTING:

Boil the following:

1 cube butter
4 T. cocoa powder
6 T. milk

Add the following to the above mixture:

1 lb. powdered sugar
1 t. vanilla
nuts (optional)

Combine well and pour over the cake.

Limeade

I love the sweet, tart flavor of limeade. On a hot summer day this is one of my favorites. You'll need 6 or 7 limes to make one cup of lime juice. Roll the limes on the counter, cut them in half, and squeeze through a juicer. If you don't like pulp strain the juice through a fine mesh strainer. Follow the instructions below and freeze into one cup portions to use for later. I hope you enjoy it!

LIMEADE CONCENTRATE

1 c. lime juice (fresh limes please)
1 1/2 c. sugar
1 1/2 c. water

1. Heat one cup of water.
2. Stir in sugar and lime juice.
3. Once the sugar has dissolved, remove from heat and divide into 1 cup portions. I use Ziploc bags. You should have enough for three bags of concentrate.
   
4. To make into juice combine 1 cup of concentrate with 2 cups of water.
   

Brownies From Scratch

I love brownies but I've never loved the ones that come from a box. The texture is either too dry or too gooey. I think this recipe is perfect. The brownies are dense, and not too "cakey" or too flat and gooey. The best part is, it's a simple recipe; you dump everything in together, pour it in a pan and bake it for 30 min. Let it cool and voila! Perfect made from scratch brownies. I have three different options for topping them off. With all of the potlucks that are just around the corner this is one recipe you'll have to try.

BROWNIES FROM SCRATCH

2 c. sugar
1 3/4 c. flour
1/2 c. baking cocoa (I use Dutch or Black Cocoa)
1 t. salt
5 eggs
1 c. vegetable oil
1 t. vanilla extract

Mix all ingredients. Beat until smooth. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Topping variations:

#1 Sprinkle 1 c. chocolate chips on raw batter BEFORE baking.

#2 Sprinkle 1/2 c. chocolate chips & 1/2 c. white chips on raw batter BEFORE baking.

#3 Mint layer ingredients. Combine the following while brownies are baking/cooling:

Mint Layer:

2 c. powdered sugar
1/4 c. melted butter
2 T. milk
1/2 t. peppermint extract
2 drops green food coloring

Beat until smooth, spread over cooled brownies then...

Glaze:

3/4 c. chocolate chips
3 T. butter

Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 30 second intervals until melted. Be careful so you don't scorch the chocolate. If you burn it, it will not spread well. Let stand 2 minutes. Spread evenly over the mint layer. Refrigerate brownies until ready to serve.

Where have I been?

So, where have I been since there haven't been any new recipes? Well, Papa Murphy's just opened down the street (been there twice,) McD's, Carl's Jr., and Mimi's just to name a few.

Seriously, I've been outside. This is one of my favorite times of year. I love planting my vegetable garden and flowers in the spring. This year I got 7 new trees that I'm looking forward to enjoying and I still have several flats flowers that need to be put in the ground. Spring clean up is not for the weak! This leaves little time for kitchen experiments. I must say, however, that I'm tired of eating out. It takes it's toll on the stomach and the wallet. I will do my best to get new stuff on here soon.

Lack of New Posts

Please forgive the lack of new posts. We've been dealing with the loss of our Grandpa this past week. I hope to be back to posting more yummy recipes next week.

Calzones

Once you make these you'll never want to eat another Hot Pocket. Trust me! I got this dough recipe from a good friend, (thanks SS!) It has just the right amount of herbs and makes a great bread to wrap up whatever yummy ingredients you have on hand. The recipe makes between 6 to 8 meal-sized calzones or you can make them smaller, (like a Hot Pocket, ) and freeze them.

CALZONES

3 c. flour
2 1/2 t. yeast
1 T. sugar
1/2 t. oregano
1/2 t. basil
1 t. salt
1 T. olive oil
1 c. warm water
1 egg white, beaten (for brushing on top of the calzones)
kosher salt or toasted sesame seeds (for sprinkling on top)
pizza sauce or ranch dressing

FILLING COMBINATIONS

Pepperoni, mozzarella, pizza sauce
Ham, Swiss, tomatoes, green onions, ranch dressing
Salami, Swiss or mozzarella, pizza sauce
Hamburger, cheddar, onions, pizza sauce
Chicken, mozzarella, artichokes, ranch dressing

1. Add 2 c. flour, oregano, basil, salt, yeast, and sugar to a large mixing bowl.
2. Add warm water and olive oil.
3. Combine well and then add remaining flour a half cup at a time. It usually takes around 3 - 3 1/4 cups of flour. The dough should be smooth and elastic. Knead for 5 minutes.
4. Let dough rest for 30 minutes.
5. Separate into 6 - 8 balls of dough.
   
6. Roll each piece of dough into a circle. Spread sauce on the whole circle leaving a 1/2-inch bare (so you can seal it.) Add fillings on half of the dough. Just a note, add more cheese than you think you need. When it is melted you'll wish you had more.
   
7. Fold the dough over to create a half circle shape.
   
8. Pinch edges tightly so cheese doesn't leak out. If you need to, lightly wet the edges of the dough so it sticks better and then press with a fork.
   
9. Spray a large cookie sheet with cooking spray and then sprinkle it with corn meal.
   
10. Brush the calzone tops with a beaten egg white and sprinkle with toasted sesame seeds, or kosher salt (if desired.)
11. Let rise for 30 minutes.
12. Bake at 400 degrees for 15 - 20 minutes until lightly browned.
    

Orange Knots

I love orange knots! They are sweet, gooey, and full of flavor. This recipe is from Rhodes (you know, the frozen dough.) You can use thawed Rhodes rolls or, if you want them to be really yummy, use the Lion House roll recipe. I use the Lion House recipe and make half (15) for Orange Knots and the other half to make dinner rolls. Good luck and enjoy!

ORANGE KNOTS

12-15 dinner rolls (If frozen, thawed but still cold.)
1 orange-Grate the rind and squeeze the juice
1/2 c. sugar
1/4 c. butter, melted

GLAZE

1 c. powdered sugar
1 T. butter, melted
3 T. orange juice
1/2 t. vanilla extract

1. Mix the grated orange rind with the sugar.
2. Roll each roll into a 9-inch rope. Tie it in a loose knot.
3. Roll each knot in melted butter, then in the sugar/rind mixture.
4. Place on a large sprayed cookie sheet. Cover with sprayed plastic wrap and let double in size.
5. Remove wrap and bake at 350 degree for 15-17 minutes.
6. Remove and brush with citrus glaze while still warm.
   

Lion House Rolls

If you've ever eaten at the Lion House you know their rolls are fantastic. They are soft and have the perfect texture. I found this recipe online and used it for dinner rolls and for Orange Knots. I had to add more flour than the recipe called for so I was worried the result might be rolls that were too heavy and dry. After all was said and done, I was very pleased with the results. It's also a good way to use up powdered milk from you food storage. I hope you try these and enjoy them too!

LION HOUSE ROLLS

2 c. warm water
2 T. dry yeast
2 t. salt
1 egg
2/3 dry milk powder
1/4 c. sugar
1/3 c. butter, melted
4-5 1/2 c. flour (The recipe says 4, I added close to 5 1/2.)

1. Combine the warm water and milk powder in your mixer. Stir until the powder is dissolved.
2. Add yeast, sugar, salt, butter, egg, and 2 c. flour. Mix well.
3. Add two more cups of flour on low and mix until combined. At this point change over to your dough hook. Continue adding flour 1/2 cup at a time until the dough clings together and leaves the sides of the bowl.
   
4. Knead for about 5 minutes. Dough should be soft and elastic, not overly sticky but not stiff.
5. Place ball of dough in a sprayed bowl and cover. Let rise until doubled in size. About one hour.
6. After one hour, punch down dough and then shape into rolls.
7. Place in sprayed 9 x 13 pan, cover, and let rise until doubled. About 45 minutes to an hour.
8. Bake at 375 degrees for 15 - 20 minutes. The rolls should be golden brown.
9. Brush tops with melted butter.
10. This will make about 30 rolls-15 per pan.
    

Chewy Chocolate Chip Cookies

This recipe came about because I didn't pay attention when measuring my ingredients and failed to follow the instructions. The instructions were too complicated. That is something I have neither the time nor the patience for. I did it my own way, which means I plopped spoonfuls of dough on the pan and, the result was great. The best part is that I remembered what I did and wrote it down. I love a chewy cookie and this one satisfies that craving. I hope you enjoy it too.

CHEWY CHOCOLATE CHIP COOKIES

2 c. plus 2 T. flour
1/2 t. baking soda
1/2 t. salt
3/4 c. butter, melted (Unusual I know, but it works. Generally you want softened butter.)
1 c. brown sugar, packed
2/3 c. white sugar
1 large egg + 1 egg yolk
2 t. vanilla
1 bag chocolate chips

1. Combine butter and sugars.
2. Beat in egg, yolk, and vanilla.
3. Add dry ingredients.
4. Stir in chocolate chips
5. Drop on greased cookie sheet using about a tablespoon per cookie.
6. Bake @ 350 degrees for 13 minutes or until light brown.
7. Cool on cookie sheet for a few minutes then move to wire rack to cool completely.
   

Pita update

Since posting the pita bread recipe I've done a few experiments. Increase your temperature to 450 degrees. I've discovered that the key to puffy pitas is heat. Also, make sure your stone is preheated before baking. Your results should be great! Coming later today...Chewy Chocolate Chip cookies.

Potato Salad

Summer is right around the corner. Along with that wonderful time of year comes invitations to picnics and potlucks. What are you going to take? This is my favorite recipe for potato salad. There is nothing weird in it but it does have an ingredient you don't normally taste in potato salad...BACON! Yum! Bacon makes everything taste good. This recipe makes a ton so if you're making it for just your family you'll need to cut the recipe in half or even in thirds. I hope you enjoy this as much as I do.

POTATO SALAD

8 lbs. potatoes, peeled, cut, and boiled
1 lb. bacon, from the deli is best, cooked and cut up
6 dill pickles, diced
12 eggs, boiled and chopped-save some pretty slices for the top
1 jar mayonnaise
2 1/2 heaping T. mustard
salt and pepper to taste
paprika

1. Combine mayo and mustard, add diced potatoes, bacon, diced pickles, and chopped egg. Add salt and pepper to taste. Garnish with egg slices. Sprinkle with pepper and paprika to make it pretty.
2. TIP: For perfectly boiled eggs, start timing as soon as the water reaches a full boil. Let them boil for 10 minutes. Immediately rinse with cold water and let cool. Also, older eggs are easier to peel. Doing them this way you avoid the greenish looking yolk and older eggs won't stick to the shell.
   

Montreal Steak Marinade

Nothing makes me long for summer like the smell of outdoor grilling. Last week we had unseasonably warm weather. We were craving steak, so early in the day I whipped up this easy marinade and we satisfied our appetites. It's a little on the salty side, which I love, so if you're not so keen on salt, cut back on the Montreal seasoning by about a tablespoon. This week's snow on the daffodils made me realize that summer is still a few weeks away, but it was nice to enjoy it for a few days.

MONTREAL STEAK MARINADE-cooks.com

1/2 c. olive oil
3 T. McCormick's Montreal Steak Seasoning
2 T. soy sauce
3 crushed garlic cloves (1/2 T.)
2-3 steaks

1. Combine ingredients in a large zip top bag. Add steaks and let refrigerate for at least one hour.
2. Grill about 5 min. each side for steaks that are a little pink in the middle.
   

Grilled Chicken Sandwich

Happy St. Patrick's Day everyone! I hope you have your green dinner planned.

Today's recipe comes from the newspaper again, (J.M. Hirsch-Associated Press.) This is a very easy and delicious marinade that makes a tender, juicy chicken sandwich. I would dare say it rivals most grilled chicken sandwiches that you would order at a restaurant. The recipe said to let it marinate for 30 minutes. I mixed mine up after lunch and let it refrigerate for a few hours. I recommend outdoor grilling because for some reason, that makes all the difference in the flavor.

GRILLED CHICKEN SANDWICH

4 T. olive oil
2 T. apple cider vinegar
3 cloves crushed garlic
2 t. salt
1 t. ground black pepper
1 t. ground ginger
1 t. smoked paprika (regular will work fine.)
4 boneless, skinless chicken breasts
4 buns
red onion slices
mayo
red leaf lettuce
tomato slices

1. Combine the oil, vinegar, garlic, salt, pepper, ginger, and paprika in a large Ziploc bag. Mix well.
   
2. Pound chicken breasts to between 1/4 and 1/2-inch thick. Add chicken to the marinade in bag. Refrigerate at least 30 minutes, longer for more flavor.
3. Grill chicken breasts about 6 minutes on each side until juices run clear. The key is low heat. Don't rush it.
   
4. Brush buns with olive oil and grill slightly 1-2 minutes.
5. Assemble sandwich with toppings and serve.
   

Crepe Filling II

Have I mentioned before that I love crepes? I started thinking about these crepes early one Saturday morning and started making them before I realized that I didn't have enough bananas or whipping cream. My wonderful husband offered to go to the grocery store early on a Saturday so I could finish cooking up our breakfast. He likes them too so he wasn't too annoyed about the last minute dash to the store. Making something yummy to eat is never a hassle at this house.

I got this recipe in a handout from a church meeting several years ago. The recipe called for strawberries but I used a mixture of strawberries, blueberries, and raspberries. If you wanted to substitute peaches for the berry mixture that would work also. Just use what's in season or in your freezer and whip up a yummy breakfast or dessert.

CREPES

Go here for my basic crepe recipe.

Cream Filling:

1 c. whipping cream
1/2 c. sugar
1/2 block cream cheese (4 oz.)
3 T. cottage cheese (I eyeball it, if it looks like you need more, add a little more.)
3 chopped bananas

1. Let the cream cheese come to room temperature. Beat until smooth, add sugar and mix well.
   
2. In a separate bowl, whip the cream. Stir in vanilla. Add the whipped cream to the cream cheese mixture.
   
3. Add cottage cheese and chopped bananas to the cream.
4. Chill until ready to fill crepes.

Topping:

1 1/2 c. cut-up fresh or frozen fruit (Strawberries, blueberries, and raspberries are a good combination. You could also use peaches.)
1/2 c. sugar
1/2 c. water
1 T. cornstarch
1/4 t. almond extract

1. Heat water to boiling.
2. Stir in sugar until dissolved.
3. Whisk in cornstarch and almond extract.
4. Stir in fruit and cook until slightly thickened.
5. Serve over filled crepes.
   

Your favorite meal

So I'm wondering...what is your favorite meal? If you had to choose your last meal what would you choose. Or, if you were stranded on a desert island, what would you be craving, with the exception of water to drink.

I'll go first. I'm not sure I could pick just one, so I'll list two of my favorites. One meal would be spinach tortellini with creamy mizithra cheece sauce, sour dough bread, and an Italian soda. My other favorite is a perfectly cooked steak, medium well, with mashed potatoes and black pepper gravy. Now if I were on a desert island my choice might be a little different. Maybe something like a frozen raspberry lemonade like the one you can get at the Olive Garden.

Please post a comment and share!

Oven-fried Chicken

We dug into this before I remembered to photograph it so please forgive the lack of visual aid. There are two things that make this chicken great. By dredging the chicken in the flour and then dipping it in the milk it stays nice and moist. The second fabulous thing is the crunchy, cornflake coating. I love crispy little bits on fried chicken but I don't like to eat the skin. This way I get to have what I want. Serve it up with mashed potatoes and corn on the cob and your family will thank you.

OVEN-FRIED CHICKEN

1/4 c. flour
1 t. salt
1/2 t. pepper
1 t. onion powder
1 c. cornflake crumbs
1 1/2 c. milk
4 chicken breasts

1. Mix together the flour, salt, pepper, and onion powder in a bowl.
2. Set up a dipping station with three bowls. The first one with the flour mixture, the second one with milk, and the third bowl with crushed cornflakes.
3. Pound the chicken so it is about 1/4-inch thick.
4. Dip the flattened chicken in the flour, then the milk, then the cornflake crumbs.
5. Place a little bit of oil in a cookie sheet. Probably about 2 T. You can line the cookie sheet with foil for easy clean up.
   
6. Lay the coated chicken breasts in the cookie sheet.
7. Bake uncovered at 375 degrees for 25 minutes. Turn the chicken over and bake for another 25 minutes. Serve immediately.
   

Chicken Bacon Pizza

Who doesn't love pizza? That's right, everyone loves it! This recipe is much better than the cheap $5 Little Caesar's or a yucky frozen pizza, which by the way I got for free the other day. See how unappetizing that frozen pizza is below?!? (When I opened the box all of the toppings were in one frozen lump on the side of the thin cardboard crust. Very disappointing!) I don't think it requires too much effort to mix up a batch of dough and slice up some toppings. It's well worth it to create a meal that everyone loves. Sometimes we do a pizza a bar and let the kids add what they want to their own personal pizza. Other days we make one big one. Two of our favorites are this chicken bacon that I will list the ingredients for and Hawaiian (you know, the old ham and pineapple.)

Recently a local grocery store had a promotion where you purchased the pizza stone and received several grocery items for free. (See ugly pizza on the side!) I had been thinking about buying one because my old one broke. I decided there was no better time to buy than when I could get some groceries for free...I guess the salad and Texas toast was worth it.

PIZZA DOUGH

1 c. + 2 T. warm water
2 1/2 t. yeast
1 t. sugar
2 T. olive oil
3 c. flour
3 t. salt
1/2 t. basil (optional)
1/2 t. oregano (optional)

1. Combine water, sugar, and yeast in a mixing bowl. Let it proof (sit) for 5 minutes. It should look frothy.
2. Add olive oil, salt, basil and oregano.
3. Add flour a 1/2 c. at a time. When all flour is incorporated knead for about 5 minutes. The dough should be soft and springy.
   
4. Let rise for 30 minutes or until it doubles in size. This is a good time to cut up your toppings.
5. Heat oven to 400 degrees. If you are using a pizza stone put it in a cold oven.
   
6. After dough has rested, roll out and shape.
7. Remove hot stone, place dough on stone and bake for 5 minutes.
8. Remove dough from oven, add sauce and toppings. Bake until golden brown. It usually takes me about 15 to 20 minutes for the edges to look nice and golden.
   

SAUCE

1 c. ranch dressing
1 garlic clove, crushed
2 t. basil
1/2 c. Parmesan

1. Combine above ingredients well and spread on pizza dough.

TOPPINGS

2 chicken breasts, cooked and diced
2 -3 green onions, sliced
3 Roma tomatoes, diced
1 pkg bacon, cooked and cut up
2 c. mozzarella cheese, shredded

Wheat Bread

I discovered my new favorite wheat bread recipe in this week's Deseret News food section. The article recommended using white wheat and adding wheat gluten (gives the dough elasticity and improves texture) and dough enhancer (helps the bread rise and gives a lighter texture.) The results were perfect! It was soft and squishy and had a great flavor. It wasn't too dense like most whole wheat bricks...I mean loaves! It took me about 15 seconds to mill my wheat, about 15 minutes to mix it up, an hour and a half of rising time, and 25 minutes in the oven. That's what I love about bread, minimal preparation, most of the time the dough is doing it's own work, and I get the delicious results at the end. If you've been collecting wheat for your food storage, this is the recipe to try it out on.

WHEAT BREAD

2 1/2 c. warm water
1 1/2 T. yeast
6 - 7 c. whole wheat flour
1/3 c. honey
1/3 c. vegetable oil
1 1/2 T. dough enhancer
1 T. wheat gluten
1 - 2 T. milled flax seed (optional-yay extra fiber!)
2 1/2 t. salt
1 t. vegetable oil to coat hands for hand-kneading

1. Combine warm water, yeast, and 2 c. flour in a large mixing bowl. Let sit for 15 minutes.
2. Add honey, oil, dough enhancer, gluten, flax seed, and salt.
3. Mix flour in a 1/2 cup at a time. Continue adding until the dough begins to clean the sides of the mixing bowl. The dough should be smooth and elastic. Be careful not to add too much flour or the dough will be too stiff and dry.
4. Knead by hand 7 - 10 minutes or about 6 minutes with an electric mixer.
5. Let rise until double, about 1 hour.
6. Punch down and shape into two loaves. To do this I roll it into about a 7 x 13 rectangle (eyeball it.) Then roll it up into a loaf shape. Pinch the bottom seam and ends. Place in greased loaf pans.
7. Let rise until double, about 30-45 minutes.
8. Bake at 350 degrees for 25 - 30 minutes until golden brown. It should sound hollow when tapped.
9. Brush with butter and let cool on racks.

*Just a note: I buy dough enhancer and vital wheat gluten at Kitchen Kneads in West Jordan. I've also seen it at Macey's.
*I halved the recipe because I only wanted one loaf and it turned out great. As I've mentioned before, I would rather bake bread every day and eat it fresh than settle for day old, dried out bread. However, I did have a little bit of bread left over and was surprised to discover that it was still just as soft the next day. This was an amazing recipe.

Beef Stew

Yesterday I tried two recipes from the newspaper that turned out to be successful. One was a slow-cooker beef stew that I just happened to have most of the ingredients for. I didn't have a can of beef broth so I used water and beef bouillon and the frozen peas I thought I had could not be located in either freezer. That didn't stop me because the beauty of a stew, is that you can add more of another ingredient to make up for one that you might not have on hand. I plugged the slow-cooker in at 2:00 p.m., started the homemade bread, and by 6:00 dinner was ready to be served. You've got to love a success like that!

BEEF STEW-Deseret News-Beverly Mills and Alicia Ross

1 c. cubed white potatoes (I used 3 potatoes to make up for the missing peas.)
1 c. baby carrots (I used about 1 1/2 cups, leave them whole.)
1 c. diced celery
8 oz. sliced fresh mushrooms
1 1/2 lbs. lean beef cubes (I cut up half of a cross rib roast.)
1/2 of an envelope dry onion soup mix (Lipton)
2 bay leaves
1 T. Worcestershire sauce
1/2 t. dried thyme (I used ground thyme.)
1/4 t. black pepper
1 can beef broth (I used 2 c. water + 2 t. beef bouillon.)
1 can cream of mushroom soup
1 can diced tomatoes with juice
1/2 c. frozen green peas
3 T. cornstarch + 3 T. water

1. Cut up all vegetables and stew meat.
2. Layer ingredients in the order listed above except for the peas and cornstarch. The potatoes and carrots need to be at the bottom in order to cook completely. Do not stir until later.
3. Cover and cook: crock pot 8 - 10 hours; slow-cooker on medium 4 hours. At 8 hours (or 3 1/2 hours depending on what kind of appliance you used,) remove lid, stir well and add frozen peas.
   
4. Mix the cornstarch with water and combine well. Gently stir in half of the cornstarch. Add remaining cornstarch as needed to reach desired consistency.
   
5. Serve immediately.
   

Italian Nachos

No, I haven't fallen off the face of the earth. Honestly, I've been making some of our old stand-by meals and I'm working the bugs out of a couple of recipes. Oh, and we've been eating out more than we should...speaking of which, one of my favorite appetizers comes from Johnny Carino's. I love their Italian nachos. This dish consists of crispy pasta chips that are drizzled with Alfredo sauce, and covered with meat, cheese, and veggies. Yum! It can be served as a side or a main dish and would be a fun and unique party food. Just line up the ingredients, put the Alfredo in a fondue pot and let your guests build their own nachos.

ITALIAN NACHOS

CHIPS
wonton wrappers (Found in the refrigerated produce section of the store.)
oil for frying

TO MAKE CHIPS

1. Heat oil over medium heat. Drop a small piece of a wonton in to check the heat level. It should immediately float to the top and get covered with tiny air bubbles.
2. The wontons come shaped in squares. While the oil is heating, slice them diagonally so you end up with two triangles. This makes them easier to eat. I usually use half of a package for 4 people.
   
3. Drop the triangles into the hot oil making sure they stay separated from each other. Fry on each side for about 30 seconds. They should be slightly browned. Drain on a paper towel and set aside.

TOPPINGS
1 c. mozzarella cheese, shredded
2 roma tomatoes, diced
2 green onions, sliced
2 chicken breasts, roasted and thinly sliced
black olives, sliced
jalapenos

1. Shred, slice, and dice all toppings.
   
2. Cook the chicken. I sprinkle it with salt and pepper or Morton's Nature's Seasoning. Thinly slice it.
   

ALFREDO SAUCE

1 T. butter
1 T. flour
2 c. half and half
1/2 c. Parmesan cheese, shredded
1/2 t. black pepper
1 t. salt
1 chicken bouillon cube

1. Melt butter, then add the flour to create a roux. Let it slightly brown. It will be very thick.
2. Slowly whisk in the half and half. Once the mixture is combined add the bouillon cube. Once small bubbles appear around the edge of the pan, allow the sauce to simmer, whisking constantly, for about 5 minutes. The sauce will still look a little runny.
   
3. Add the salt and pepper.
   
4. Add the Parmesan. This will thicken up the sauce. If it seems to thick after the cheese melts, slowly whisk in a little more half and half or milk until it reaches a consistency you like.
   

ASSEMBLY

1. Place chips on plate and add desired toppings. Top off with several spoonfuls of sauce. Serve immediately.
   

Oat Rolls

I found this great recipe in the 2006 Taste of Home cookbook. I love it because it uses up my huge stash of oatmeal. (Remember the 50 lb. bags from an earlier post!) It makes two 9 x 13 pans of rolls so it's a great one to take to a potluck or family dinner. I've also frozen them in the pan before letting them rise...my own version of Rhodes. I bake one pan and freeze the other one. This way if I'm only making them for my family we don't waste the other whole pan of them. So far it has worked every time.

OAT ROLLS

2 c. oatmeal
2/3 c. packed brown sugar
1/4 c. butter, cut into pieces
1 T. salt
2 1/2 c. boiling water
2 pkgs. yeast (4 1/2 t.)
1/2 c. warm water
5 1/2 - 6 1/2 c. flour
additional butter to melt on top

1. In a non-metal bowl (a metal bowl takes too long to cool off and will kill the yeast), combine oats, brown sugar, butter, and salt. Stir in boiling water. Let soak and cool to 110 - 115. Usually around 10 - 15 minutes.
2. In another bowl dissolve the yeast in the warm water. Let stand for 5 minutes.
3. Combine the oat mixture with the yeast in your mixer and then add 2 cups of flour.
4. Stir in enough remaining flour to make a soft dough. I usually end up adding almost 6 1/2 c. of flour. It will be different depending on the type of flour you use.
5. Knead about 5 minutes with a mixer, 10 minutes by hand.
6. Cover and let rise until doubled, about one hour.
7. Punch dough down. Form into small balls and place in a greased 9 x 13 glass pan. I do 3 across with 5 down=a total of 15 per pan.
8. Cover and let resie until doubled, about 45 minutes.
9. Bake at 350 degrees for 30 - 35 mimnutes until golden brown.
10. Brush with melted butter. I like to add a lot of butter. You can also sprinkle with grated Parmesan for an interesting change in flavor.
    

Spaghetti Pie

Three words: simple, fast, yummy. This is a twist on traditional spaghetti that I like to call "cheater lasagna." Everyone in my family loves this but I must admit, they picked off the green peppers. It's a great dish to make with leftover spaghetti noodles and goes together super fast using commercial spaghetti sauce. The noodle "crust" made with Parmesan cheese makes this dish flavorful and unique.

SPAGHETTI PIE

6 oz. uncooked spaghetti
2 eggs, lightly beaten
1/4 c. grated Parmesan cheese
1 lb. hamburger
1 small onion, chopped
8 oz. sliced mushrooms
1 jar (16 oz.) spaghetti sauce
1 green bell pepper cut into rings
1 c. shredded mozzarella

1. Cook spaghetti according to package directions. Drain and rinse.
2. Combine cooked spaghetti, Parmesan and eggs. Form a crust by pressing into the bottom and ups the sides of a 9-inch square baking dish or a deep dish pie plate.
3. Brown hamburger with onion and mushrooms. Drain grease.
   
4. Stir spaghetti sauce into the drained hamburger mixture.
5. Spoon beef-sauce mixture over spaghettie crust.
6. Top with bell pepper rings and sprinkle with mozzarella.
7. Cover and bake at 350 degrees for 25 minutes.
8. YIELD: 4 - 6 servings.
   

Jumbo Shells & Cheese

My kids love these cheese filled jumbo shells. It's another easy to put together dinner that can be made complete with a side salad and garlic bread. The recipe is from the box of American Beauty Jumbo Shells. Having it printed on the box makes it easy to shop for the ingredients at the store. You can use commercial spaghetti sauce to make it easy or try this link for my favorite sauce if you have more time.

JUMBO SHELLS & CHEESE

1 pkg (12 oz.) jumbo shells
4 c. (2 lb. container) ricotta cheese
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs, beaten
1 T. chopped fresh parsley
3/4 t. dried oregano
1/2 t. salt
1/4 t. black pepper
3 c. (28 oz. jar) spaghetti sauce

1. Heat oven to 375 degrees.
2. Cook pasta according to package directions; drain.
3. In a large bowl, stir together cheese, eggs, parsley, oregano, salt, and pepper.
4. Spread 1/2 cup spaghetti sauce in a 9 x 13 pan.
5. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer in baking dish.
6. Pour remaining sauce over shells.
7. Sprinkle with additional Parmesan.
8. Cover with foil and bake 35 minutes until bubbly.
9. YIELD: 8 - 10 servings. You can successfully cut this recipe in half or make the whole thing and freeze half for another dinner.
   

Blueberry Muffins

Not only are these muffins beautiful, they taste fantastic! You will never want to make muffins from a box again. I love the struesel and toasty nut topping. And you can't beat the fresh blueberries. What made these even more appealing was the great deal I got on the blueberries. Smith's had an 8-hour sale on Friday afternoon. The blueberries were priced at $1 per carton. Of course when I got there they were gone so the nice clerk gave me a raincheck and Monday morning, I got a phone call saying they were in. I knew exactly what I wanted to do with them. The photo above is the result. We loved them!

Blueberry Muffins-Mad About Muffins Cookbook

6 T. softened butter
2/3 c. sugar
2 eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 c. flour
1/2 c. milk
2 c. fresh or frozen blueberies

Streusel Topping:

2 T. softened butter
2 T. brown sugar
1/4 t. cinnamon
1/2 t. chopped nuts (I used slivered almonds, you could also use pecans or walnuts.)

1. Preheat oven to 375 degrees.
2. In a large bowl, cream together the butter and sugar until fluffy.
3. Beat in the eggs.
4. Add the vanilla, baking powder, and salt.
5. Mix in half of the flour and the milk alternately, mixing gently by hand.
6. Add the remaining flour and milk.
7. Stir in the blueberries.
8. Fill greased muffin tins or foil baking cups.
9. To make the streusel topping, cut the butter into the brown sugar, cinnamon, and walnuts. I used a pastry blender. If you don't have one cut the butter into small pieces and press into the sugar and nuts until crumbly.
10. Sprinkle the topping over batter before baking the muffins.
11. Bake 25-30 minutes until lightly browned.
12. Yield: 1 dozen regular sized muffins.
    

Shredded Sweet Pork

I saw this recipe in the Deseret News food section and decided I needed to test it out. Once I put it together, it cooked all by itself and was delicious. The only thing I would do differently is use a larger roast. Mine was between 3 and 4 pounds and in the end I ended up with too much sauce for the amount of meat that I had. I also omitted the cilantro. I served this on rolls-our favorite ones are from Wal-mart believe it or not. They are called French Steak Rolls and you get 2 dozen for $3.75. They are thick enough to hold a juicy filling like this but still have a nice chewy texture. (Also good for French Dip sandwiches.) You could also serve it on tacos or in pita bread.

SHREDDED SWEET PORK

5 lb. pork roast
1 T. cooking oil
1 chopped onion (or 2 T. dried onion)
2 cloves garlic, crushed
1 20 oz. bottle of Coca-Cola, may be caffeine-free but not diet
2 t. salt
2 t. cumin
1 t. chili powder
2 small cans green chiles (I used mild)
1 19 oz. can red encilada sauce (I used mild)
1 c. salsa (again, I used mild)
1 c. brown sugar
1/2 c. fresh cilantro, chopped

1. Pour cooking oil in a large roasting pan. Add onion and garlic and lightly brown the roast on all sides.
2. Pour in Coca-Cola, sprinkle on the salt, cumin, and brown sugar. Cover and cook at 275 degrees for 5 - 6 hours (or use a slow cooker on low for 5 - 6 hours.)
3. When the roast is done, pour off the liquid and allow the fat to rise to the top. This will take a few minutes. Let it sit while you shred the pork. Skim off the fat.
4. Using two forks, shred the pork, remove the bones and fat.
5. Add the chiles, enchilada sauce, and salsa to the liquid. Boil over medium-high heat. I added 1 1/2 T. of cornstarch to help thicken the liquid. To do this put a little of the liquid that you cooked the pork in into a cup and dissolve the cornstarch in the cup of liquid. When the rest of the liquid boils, whisk in the cornstarch mixture. It will thicken quickly.
   
6. Add pork to thickened liquid.
7. Serve on rolls or tortillas. akes 5 - 7 cups of pork.
   

Poppy Seed Loaves

This bread is so good that two loaves disappeared in one short evening. It's from a really old ward recipe book that my grandma gave me. It's tangy and delicious with a tart glaze to top it off. The only thing I don't like is the expense of the poppy seeds. The recipe calls for 1/4 of a cup which is about 2/3 of $4.50 bottle. If anyone knows where to find bulk spices for reasonable prices, please let me know. Luckily, the rest of the ingredients are relatively inexpensive. Try it, I think you'll love it!

POPPY SEED LOAVES

1 pkg. lemon cake mix
1 small pkg. instant lemon or vanilla pudding mix
1/4 c. poppy seeds
1 c. hot water
4 eggs
1/2 c. vegetable oil
juice from 1/2 of a lemon
powdered sugar

1. Mix cake mix, pudding, eggs, seeds, water, and oil all at once on medium speed for 4 minutes.
2. Spread in 2 greased loaf pans (I use glass Pyrex.)
3. Bake at 350 degrees for 40 minutes.
4. Make a glaze with the lemon juice and powdered sugar.
5. When loaves are done baking, remove from oven, let cool for 5 minutes and remove from pans.
   
6. Put wax paper under the cooling rack to catch glaze drips. Drizzle glaze over the bread while it is still warm.
7. Slice and enjoy!
   

Ginger Cookies

These cookies are surprisingly addicting for a dessert that has no chocolate in it! Our preschool teacher Miss Denise served these at our Christmas program. I instantly loved the flavor and chewy texture and was pleased with how well they kept their softness in the cookie jar. My kids love to help by rolling them in the sugar. Gather your family and have a baking activity!

GINGER COOKIES

1 1/2 c. shortening
2 c. sugar
1/2 c. molasses
2 eggs
4 c. flour
4 t. baking soda
1 t. ground cloves
1/4 t. nutmeg
1 t. cinnamon
1 t. salt
1 t. vinegar
1 t. vanilla
granulated sugar

1. Cream together shortening and sugar.
2. Add molasses and eggs, mix well.
3. Add vinegar and vanilla.
   
4. Combine dry ingredients and slowly add to the mixture.
5. Roll into 1-inch balls and coat in granulated sugar.
6. Bake at 350 degrees for 8 - 10 minutes.
   

Chicken Salad

This recipe came from my sister-in-law SW. It is my favorite chicken salad recipe. It tastes great and the measurements in this recipe make it very easy to make a lot of salad for a crowd. We 10x'd the recipe to make croissant sandwiches for her sons wedding brunch several years ago.

We've all tried many different kinds of chicken salad, some we never want to eat again! There are a couple of things I like about this one. The sweetness from the chopped fruit is appealing and I love the toasty flavor of the almonds. It also uses one of my favorite seasonings, Morton's Nature's Seasoning. This seasoning is very versatile. It is good in salads like this one or just to sprinkle on something like a chicken breast.

This salad is good served on croissants, small rolls, or pita's. I hope you enjoy it too!

CHICKEN SALAD

2 c. chopped, cooked chicken
2 apples, chopped (1 red and 1 green looks pretty plus you get the sweet and sour)
OR use 2 c. halved grapes instead of apples
2 green onions, chopped
1 c. sliced celery
1 c. cooked pasta shells
2 T. lemon juice
3/4 to 1 c. mayonnaise (I prefer mayo over Miracle Whip for EVERYTHING. However, I know there are those of you who like the "tangy zip" of Miracle Whip. You family members know who you are! We are a two jar household...his and hers. He-hee;)
2 - 3 T. toasted, slivered almonds
Morton's Nature's Seasoning to taste

1. Sprinkle chicken with Morton's Nature's and cook until juices run clear. Chop and put in a large bowl.
2. Cook pasta shells according to package directions. Let cool and add to bowl.
3. Toast almonds in a pan over medium heat. Watch carefully so you down burn them.
   
4. Core and chop apples, onions, and celery. Add to bowl.
5. Add lemon juice and 3/4 c. mayo. Sprinkle several times with Morton's Seasoning. Stir and taste. If it needs more seasoning, sprinkle again. I usually do 2 or 3 good sprinkles.
   
6. Use 1/2 cup of salad per sandwich.
   

Spinach Salad

I tasted this salad at a wedding luncheon a while ago. The unique combination of flavors was delicious and the ingredient list so short that I decided to try it at home. At first my kids didn't want to eat spinach because as one of them said, "I don't like the sound of spinach." Once they realized it was just like lettuce and saw the yummy raspberries, they ate it up. I add the raspberries just before serving so that they are still slightly frozen when you eat the salad. It's delicious that way. At the luncheon it was served with a raspberry vinaigrette but I knew my kids wouldn't like that kind of dressing so I pureed raspberries with my hand blender and voila...instant, sweet and tangy dressing.

SPINACH SALAD

spinach
frozen raspberries
3 T. slivered almonds
1/2 c. sugar

1. Heat sugar in a small saucepan over medium heat. It will begin to melt and turn to liquid. At this point add the slivered almonds. The mixture will begin to caramelize and the granules should be all dissolved. Keep a close eye on this...you don't want to scorch it. As soon as it starts to carmelize, remove from heat. Pour almond mixture out onto a plate that is sprayed with cooking spray. Let cool. Break into small pieces and crumble over the salad.
2. Puree about a half cup of raspberries to use as dressing.
3. Divide spinach onto individual salad plates. Sprinkle with almonds, add frozen raspberries, top with pureed raspberry dressing, serve.
   

Pasta Milano

This is a copycat recipe of Macaroni Grill's Pasta Milano. It has a creamy garlic sauce and lots of Parmesan cheese. The sun-dried tomatoes and mushrooms add an interesting flavor that we loved. It takes a little extra time to prepare this dish, but it is well worth the effort. I've changed the quantities a little bit because it made a huge amount and I felt some of the amounts were a little bit off. This served 5 with leftovers.

Here is the whole list of ingredients, I will break it down as we go along:

1 whole garlic bulb
2 - 3 chicken breasts
2 c. heavy cream
1/4 t. black pepper
1 1/2 T. coarsely chopped fresh parsley (I left this out)
1 t. salt
1/2 c. Parmesan, shredded
12 oz. of bowtie pasta
3 T. butter
1/2 c. chopped, sun-dried tomatoes
6 oz. sliced mushrooms
3 T. grated Parmesan
olive oil

• First we need to roast a whole garlic bulb:

1. Chop off about 1/4 inch of the top of the bulb.
   
2. Line a custard cup with a large piece of foil. A muffin tin will also work.
   
3. Place the garlic bulb in the foil. Drizzle about a teaspoon of olive oil over the top. Wrap the foil over the bulb.
   
4. Bake at 400 degrees for 35 minutes.
5. Remove from oven. Let the garlic cool and then remove the individual cloves and mash them with a fork.

• Second, we need to make the garlic cream sauce:

2 c. heavy cream
1/2 of the mashed, roasted garlic about 1 T. (save the rest for another dish)
1/4 t. black pepper
1 1/2 T. coarsely chopped fresh parsley (I left this out)
1 t. salt
1/2 c. Parmesan, shredded

Using a blender, (I used my Braun hand blender) process the cream and the roasted garlic until smooth. In a large saucepan, combine the garlic cream and the parsley. Bring to a boil and then simmer, while stirring, for about 15 minutes until thickened. When it is thick, add the salt and Parmesan.

• Third, we are going to cook the pasta:

Boil water and add 12 oz. of bowtie pasta. When it is al dente, drain, then drizzle with olive oil and cover.

• Fourth, while the pasta is boiling, we will saute the vegetables:
  

3 T. butter
1/2 c. chopped, sun-dried tomatoes
6 oz. sliced mushrooms
3 T. grated Parmesan

Saute the butter, mushrooms, and sun-dried tomatoes for about 1 minute. Add this to the garlic cream sauce. Then add the sauce to the pasta. Just before serving sprinkle with the 3 T. Parmesan cheese

Last we will cook the chicken. The reason this is last is so that it doesn't dry out or cool off while you are doing the other more involved things.

Pound chicken breasts. Sprinkle with your favorite seasoning, I used Montreal Chicken seasoning, then grill or broil. It's a little cold here right now, and since I tossed the cheap grill in the trash last summer...I broiled about 5 minutes on each side. Cook until juices run clear. Slice and arrange on top individual servings of pasta. If you want to get really cute, add a sprig of parsley ;)

Tomorrow I'll post the recipe for the Spinach and Raspberry salad I served with this dish.

Apple Sauce Spice Cake

This cake looks beautiful and tastes delicious. It is from the recipe on the label of Western Family apple sauce. I tried it out on a whim and it was a success. A word of caution, add the ingredients in the correct order. Twice I've ended up with lumps of flour because I started dumping things in too soon. I like to serve it warm sprinkled with powdered sugar, real whipping cream (NOT Cool Whip), or vanilla bean ice cream.

APPLE SAUCE SPICE CAKE

3 1/2 c. flour
2 c. brown sugar
3 t. baking soda
3 t. cinnamon
1 1/2 t. ground cloves
1/2 c. butter
2 eggs
1/2 t. salt
3 c. apple sauce
1 c. pecans, chopped and toasted (I don't add these)
1/4 c. powdered sugar

1. Grease and flour a bundt pan. Preheat oven to 300 degrees.
2. Combine flour, salt, baking soda, and spices. Set aside.
3. In a separate bowl beat butter and brown sugar until fluffy. Add eggs and mix for two minutes.
4. Add apple sauce to the sugar and butter mixture and mix thoroughly.
   
5. Gradually add the flour mixture. Fold in the pecans.
6. Pour into the pan and bake for 90 minutes.
7. Let cool 5 minutes then turn out of pan onto a rack to cool completely.
8. Dust with powdered sugar.
   

Mini Bacon & Egg Quiches

These mini quiches are a simple, unique breakfast that your kids will love. Just a warning, they will disappear in seconds so my suggestion is to double the recipe if you are using it as a meal. I used a mini muffin pan. If you want larger quiches, use a regular muffin tin, just cut the biscuits larger.

MINI BACON AND EGG QUICHES

1 can crescent rolls
1 egg, beaten
3/4 c. evaporated milk
1/2 t. salt
1/4 t. Worcestershire sauce (a little more if you want a stronger flavor)
3/4 c. shredded Swiss cheese
6 - 8 strips cooked bacon, crumbled

1. Preheat the oven to 325 degrees. Spray muffin tin with cooking spray.
   
2. Roll out crescent dough and cut enough circles to fill your muffin tin. I used a biscuit cutter. If you don't have a biscuit cutter, use the rim of a glass. One can of rolls will fill one mini muffin pan (24 biscuits.) Press into prepared muffin tin.
   
3. In a small bowl, combine egg, milk, Worcestershire, and cheese. Pour into prepared biscuits. Sprinkle with crumbled bacon.
4. Bake for about 20 minutes or until the egg has set. Let cool and serve.
   

Pita Bread

I've always thought pita bread tasted a little bit like cardboard...too bland and dried out for me. Then I discovered this recipe from The Fresh Loaf. Once you try these you'll never want to go back to store bought pitas.

These are supposed to puff up in the oven so that you get a pocket when they are sliced in half. Mine don't always puff but that's okay, if that happens I use them as flat bread or I carefully slice them so that they do have a pocket. High heat, a very hot baking surface, and very thinly rolled dough are apparently the keys to getting the pitas to puff. Mine usually bubble a little bit and that is good enough for me.

This time I stuffed them with chicken salad. Another idea is to use them as individual pizza crusts or as pockets for sloppy joes or tacos. If you try them, and have success getting them to puff, please let me know!


**Since posting this I've done some experimenting. The key to getting puffy pita bread is heat. Make sure your oven is preheated. Increase the temperature to 450 degrees (I originally had 400) and if possible, use a stone to bake them. The result will be beautiful, tasty bread with no leftovers!
PITA BREAD

3 c. flour
1 1/2 t. salt
1 T. sugar
1 packet (2 t.) yeast
1 1/2 c. water, room temp.
2 T. olive oil

1. Mix the yeast with the flour, salt, and sugar.
2. Add the olive oil and 1 1/4 c. water.
3. Stir together with a wooden spoon until it forms a ball. It should feel like soft roll dough.
   
4. Knead for about 10 minutes.
5. Place in a sprayed bowl, cover with plastic wrap, and let rise for 90 minutes until it is doubled in size.
6. Now it's time to preheat the oven to 450 degrees. If you have a baking stone place it in the oven now. If not, use a flat cookie sheet or turn a cookie sheet upside down. This will be your baking surface.
   
7. When the dough has doubled, punch it down and separate into 8-10 pieces. Roll each piece into a ball and place on a cookie sheet. Cover with a damp kitchen towel and let the dough rest for 20 minutes. This resting period is necessary so that the gluten in the dough relaxes. This enables you to more easily shape the pitas.
8. Lightly flour your work surface and place one dough ball on the flour. Sprinkle the ball with flour and use a rolling pin to flatten the dough. It should be between 1/8 and 1/4 inch thick.
9. Open the oven and place the flattened dough on the hot baking surface. Let it cook for 3 minutes. If you want the pitas to be crispy and brown leave them in for and additional 3 - 5 minutes.
10. You can store them in a zip-top bag...if you have any left. We never do!
    

Ham-Chive Brunch Bake

My kids think this is a different version of pizza. I let them think that because then they eat it. I like that fact that it has veggies (tomatoes, mushrooms), dairy (cheese, milk), and protein (eggs and ham.) It's an all in one dish that I can use to sneak a little of everything into their diet. (I told you I was a sneaky mom!) Frequently I make this as a dinner dish but it is also a delicious, flavorful breakfast and is something unique you could take to a potluck. I hope you enjoy it!

HAM-CHIVE BRUNCH BAKE-Taste of Home 2002

3 green onions, sliced (or 1/2 c. chopped onion...I like the flavor of green onions and they look prettier sprinkled on top.)
1 T. butter
3/4 c. chopped ham (You could use 1, 5 oz. can chunk ham, sliced deli meat, or leftover ham. I always make this dish after I've cooked a ham.)
2 Roma tomatoes, diced
2 c. Bisquick
1/2 c. water
1 c. shredded Swiss cheese
2 eggs
1/4 c. milk
1/4 t. dill weed
1/4 t. salt
1/8 t. pepper
3 T. minced, fresh chives (If I don't have fresh I just sprinkle dried chives over the top.)
Sliced mushrooms (if you like them.)

1. Melt butter in a skillet. Saute onions until tender. Stir in ham, tomato, and mushrooms. Set aside.
   
2. In a bowl, combine biscuit mix and water. Press onto the bottom of a greased 9 x 13 baking dish.
   
3. Spread ham mixture over the crust. Sprinkle with cheese.
   
4. In a separate bowl, beat the eggs, milk, dill, salt, and pepper. pour over the cheese. Sprinkle with chives.
   
5. Bake uncovered at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
6. Cut into slices and serve.
   

Creamy Broccoli Soup

My friend, HP, invited us over for dinner and served this soup. It was delicious so naturally I asked for the recipe. I love it because the ingredients are things that I almost always have on hand. I buy the broccoli from Sam's Club in a huge 3 lb. bag, already cut up, for less than $4.00. That's a steal! I always feel cheated when I purchase broccoli by the pound and end up throwing a large portion of the stems in the garbage. Now that I've discovered this little secret I never buy broccoli at a regular grocery store unless it is on sale. Yes, I'm cheap. I hope you enjoy this soup as a side or a meal. Don't forget the fresh baked rolls to go with it!

BROCCOLI SOUP

1 1/2 lbs. broccoli or cauliflower, chopped (sometimes I do half of each)
6 chicken bouillon cubes
1/2 cube butter
1 small onion or 2 T. dried onion
3/4 c. flour
2 c. milk
1 can evaporated milk

1. Combine 2 c. water, broccoli and bouillon in a pot and boil until it reaches your desired tenderness. I don't like it too soggy, it should still have a tiny bit of crunch left in it.
2. Saute butter and onion.
3. Now we will make a roux. Add the flour to the butter mixture. It will be really, really thick, almost like play dough.
4. Whisk in the milk a little at a time. Whisk in the evaporated milk until smooth. Cook on low until thick, about 10 minutes. Pour into broccoli mixture.
5. Do not boil! The milk will curdle if the heat gets too high.
6. Serve topped with shredded cheese. Yum!
   

Creamy Italian Chicken

On Thursday, I got this dish all prepared, put it in the slow cooker, and left it for a couple of hours. Imagine my surprise when at dinnertime, the chicken was raw (thankfully it was frozen.) It turns out the you have to plug in the appliance to make it work. Ha-ha. I quickly whipped up some Creamy Broccoli soup and stuck the slow cooker in the refrigerator.

I first learned about this recipe in college when we were sitting in the lab shooting the breeze and swapping dinner ideas. That was (never mind you don't want to know how many years ago.) Anyway, it's simple, and fast. And, I've been making it for a long time. Just remember to plug in your appliance and it will cook itself. Serve it over pasta or rice and steam a vegetable for a balanced meal.

CREAMY ITALIAN CHICKEN

4 -6 chicken breasts
1 pkg dry Italian dressing mix (or 1 cup of bottled Italian dressing)
1 block (8 oz.) cream cheese
1 can cream of chicken soup

Combine cream cheese, soup, and dressing. I like to use my Braun hand mixer to make it creamy. You could also use a blender. Lumps of unmelted cream cheese are unappetizing to eat and look at on your plate. Add chicken. I use a slow cooker. On high it will be done within about two hours or set it on low to cook all day. Serve over egg noodles or steamed rice.

Rice Pilaf

I don't like to buy food in pre-mixed packages so I avoid things like Rice-a-roni but I wanted to make a side of rice a little more interesting. After a late night internet search I ran across this recipe on cooks.com. I loved the flavor and simplicity but it made WAY more rice than the five of us could eat and I even halved the recipe. Eventually we got tired of eating rice so I froze the rest. I hope it's okay after defrosting it. I will post the halved recipe but keep in mind that is still 2 1/2 cups of pasta and rice which expands when you add water.

You know what would be a flavorful addition to this dish, toasted almonds. I wonder why I didn't include them...oh yeah, it's because I scorched them...when I walked away to post on this blog. (Good grief!) To begin with, I had to dig the almonds out of a bag of trail mix because I was out of them and then slice them because they were whole almonds. After turning them black, I didn't want to dig again or start the house on fire. Oh well, I will definitely add them next time but remember, do not walk away from toasting almonds!

RICE PILAF

4 T. butter
1 c. orzo or broken vermicelli (pasta)
1 1/2 c. rice
1/2 t. salt
1 t. ground black pepper
5 c. chicken broth (5 c. water and 5 bouillon cubes if you don't have broth.)

Melt the butter in a large saucepan. Stir in the orzo and cook until golden brown. Add the rice, salt, and pepper. Add chicken broth to the rice mixture. Turn to high heat until the rice comes to a boil, cover, and turn heat to low. Simmer 20 minutes until rice is fluffy and all liquid is absorbed. Let stand 10 minutes before serving.

Chili

My favorite chili recipe comes from the Betty Crocker Bridal Edition cookbook. It's simple, not too spicy, and makes just enough for our family without leaving a huge pot of leftovers. I'm not a big fan of leftovers. I would much rather cook dinner every night than eat something that has been sitting in the fridge for a few days. Anyway, if you are serving more than four people you might want to double it. I have one child that only eats the beans (go figure) so I like to add an additional can of beans. Serve it with yummy cornbread and you've got a tummy warming meal.

CHILI

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can (15 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 T. chili powder
3/4 t. ground cumin
1/4 t. salt
1/4 t. pepper
1 can (15 oz.) kidney beans, rinsed and drained

1. Cook beef, onion, and garlic together. It's best to let the beef cook for a minute until some of the grease turns to liquid. This way you don't scorch the garlic and onion. Drain and set aside.
2. Stir all remaining ingredients except beans in a large pot. Add beef. Heat to boiling; reduce heat. Cover and simmer 30 minutes stirring occasionally. The cookbook says one hour but I think too much liquid cooks out of it.
   
3. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until it reaches your desired thickness.
4. Sprinkle with shredded Cheddar and top with sour cream if desired.
   

Brownies Fantastico

In my book, death by chocolate would not be a bad way to go. I first tasted these brownies at a New Year' s party a couple of years ago. The lady who brought them referred me to the Good Things Utah website. I've made these several times since then and every time my kids see the ingredients lined up on the counter they get excited. It's the perfect combination of everything we shouldn't eat...chocolate, butter, commercial cake mix, and marshmallows. But the combination tastes fabulous. They are gooey and rich but as much as I like sweets I will admit that one is probably enough. The recipe is fairly simple. Just make sure they completely cool before you try to cut them.

BROWNIES FANTASTICO

1 chocolate cake mix
1/2 c. melted butter (1 cube)
1 egg
2 1/4 c. miniature marshmallows
5 whole graham crackers, broken
1/2 c. chocolate chips
1/2 c. white chips
1 can sweetened condensed milk

1. Preheat oven to 350 degrees. Grease a 9 x 13 pan. I like glass Pyrex dishes.
2. Mix the cake mix, butter, and egg together. Press into prepared pan. Bake 15 minutes.
   
3. Remove from oven and poke 10 small holes in the cake. I use the handle of a wooden spoon.
4. Sprinkle crushed graham crackers, chocolate and white chips, and marshmallows on top.
   
5. Pour sweetened condensed milk evenly over all ingredients.
6. Bake an additional 12 - 15 minutes until the marshmallows are golden brown.
7. Cool completely before cutting.

VARIATION: Add several caramels on top before adding the sweetened condensed milk. It's one more yummy flavor to add to this sinfully delicious dessert.

Chili Verde

Okay, what started out as chili verde turned out a little more like chili roja. You know how you start out with a recipe that calls for one thing that you don't have, so you substitute, then you throw in a little of this and that until what you end up with is something quite different than what you intended...that's what this is. I saw a chili verde recipe in the newspaper and thought it sounded good. However, I didn't have tomatillas so I used bottled tomatoes. That's where we ended up with red pork instead of green. It's nothing like the newspaper recipe, but that's fine. It has become one of our "go to" meals. I turned it into something that uses ingredients that I always have on hand. Aah, the beauty of food storage. I can get stuff off the basement shelves, grab a pork roast out of the freezer, throw it in the slow cooker, and end up with a very satisfying meal.

CHILI VERDE (ROJA)

1 pork roast (Pork shoulder, pork butt, bone-in or boneless...whatever is on sale!)
1 quart of stewed tomatoes
2 T. dried onions
1/3 chopped jalapeno (Add more if you can take the heat, we're wimps at this house!)
1 heaping t. taco/Mexican seasoning
1 can (4oz.) green chilies
4-5 garlic cloves, crushed
3 T. flour

Add all ingredients to a slow cooker or crock pot. Sprinkle with flour and cover. Let cook on high for at least 3 hours. After 3 hours it will be done but here's a tip...the longer it cooks, the easier it will shred from the bone. You could cook it on lower heat for a longer period of time.

When meat is done, remove from pot. Cut into pieces or shred. Add back into the tomato mixture. Add a little more flour if it is not thick enough. Serve over homemade flour tortillas.

FLOUR TORTILLAS

6-8 c. flour
1 c. powdered milk
1 T. salt
2 1/2 t. baking powder
2 1/2 c. warm water

1. Add 6 cups of flour to mixer with the rest of the dry ingredients and the water. Mix until smooth.
   
2. Slowly add more flour, 1/2 cup at a time. I usually use about 8 cups. The dough will still be slightly sticky. It should be dry enough to handle but you don't want it thick and smooth like bread dough or you won't be able to roll it.
   
3. Cover with plastic wrap and let rest for 1 hour. This step is important, the gluten needs to relax so you can roll it into circles.
4. Sprinkle work surface with flour. After one hour, separate a small ball of dough (golf ball size) and roll out into a thin circle with a rolling pin or shape with your hands. I think it's easier to shape it with your hands but whatever works for you is fine.
   
5. Cook on an ungreased griddle until lightly browned on both sides. 1-2 minutes per side.
6. Serve with favorite toppings. Store in refrigerator in a large Ziploc.

Secretly I would love a huge tortilla maker like a factory would have. We saw one at California Adventures and it was awesome! All those conveyor belts and perfectly round tortillas were amazing. However, that's not practical so we'll stick to the Kitchenaid mixer and Toastmaster griddle!

Shoyu Chicken

I've tried several versions of teriyaki/shoyu chicken. All of them have the same basic ingredients, soy sauce, brown sugar, and garlic. What I like about this one is the touch of honey. It adds a different sweetness that is really appealing. I used a slow cooker and let it simmer for a couple of hours. Serve it over rice with steamed veggies and you have a fast, delicious meal. Oh, and your house will smell delicious too.

SHOYU CHICKEN-cooks.com

1 1/2 c. water
1/2 c. soy sauce (It called for 3/4 cup, I reduced it to 1/2 c.)
2 T. honey
1/2 c. brown sugar
2 garlic cloves, crushed
1/4 t. ginger
4 - 6 boneless, skinless chicken breasts

Crush garlic and then add all ingredients to a slow cooker. Let simmer for about 2 hours. Serve over steamed rice with vegetables.

Grape Smoothie

Why am I making smoothies when it's icy cold outside? Because I'm a sneaky mom with a child on an eating strike. Smoothies are a great way to sneak in yogurt, milk, and fruit. I used an orange julius recipe but substituted grape juice, reduced the water, and added yogurt and a banana. My kids and husband thought it was great.

GRAPE JUICE SMOOTHIE

1/2 can grape juice (6 oz.)
1 c. milk (whatever kind you like, skim, whole, raw...it doesn't matter)
1/2 c. water
1/2 c. yogurt
1 banana, sliced
1/4 c. sugar
1 t. vanilla

Fill a blender 2/3 full with ice. Add remaining ingredients. Place lid securely and blend. Serve immediately. Serves 4

TAFFY APPLE SALAD

My SIL got this recipe from her husband's aunt. She made it for Thanksgiving a couple of years ago and I couldn't stop eating it. Forget leftover turkey, I think I had at least three additional servings of this salad. It's one that you have to think about a day ahead because of some refrigeration that's involved but it's worth it.

TAFFY APPLE SALAD

2 c. apples, chopped, unpeeled (I usually use 2 granny smith and one red gala. I like the sweet and sour and the color combination.)
1 container whipped topping
1 can pineapple chunks
2 c. miniature marshmallows
1 egg, well beaten
1/2 c. sugar
1 T. flour
1 1/2 T. white vinegar
1/2 c. Spanish peanuts

1. Drain the pineapple and save the juice in a small saucepan.
2. Combine the pineapple chunks with the marshmallows in a covered bowl and refrigerate overnight.
3. In the sauce pan, mix the pineapple juice with the sugar, flour, egg, and vinegar. Heat to boil over medium heat. Whisk continually. It should thicken after a few minutes. Cool and refrigerate overnight.
4. The next day fold the juice mixture with the thawed whipped topping. Then mix in the apples, pineapple, and marshmallows.
5. Sprinkle individual servings with peanuts just before serving.