Meg's Cooking Corner

Creamy White Chili

2012-01-15T15:20:00.000-08:00

When cold weather comes around I get excited to make this white chili again. A family favorite from Mel's Kitchen Cafe, this chili is creamy, flavorful and always get rave reviews! Serve with cornbread and salad for the perfect meal on a cozy winter night.

Creamy White Chili
*Serves 6

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

DIRECTIONS:
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Also good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chocolate Peppermint Ice Cream Cake

2011-12-22T16:40:00.000-08:00

I love the flavor combo of warm chocolate fudge and cool peppermint ice cream at Christmastime. I made this ice cream cake I saw on dinnersonme for my son's December birthday. A great tip for making ice cream cakes is softening the ice cream, spreading it into a cake pan, and then re-freezing so it will fit perfectly between the cake layers. Enjoy the holiday season!

Chocolate Peppermint Ice Cream Cake
*instead of putting the fudge below and above the ice cream layer, I torted my two cake layers to make four layers, and layered my cake as follows: cake, hot fudge, cake, ice cream, cake, hot fudge, cake, cool whip

1 box chocolate cake mix
1 jar hot fudge sauce
3 1/2 cups Dreyers Peppermint Ice Cream -softened
4 cups Cool Whip
1/8 tsp peppermint extract
candy canes, crushed

Prepare chocolate cake according to directions on box. Use 8-inch round pans. Bake & cool. When cakes are cool, slice off top to flatten cake a bit. Make sure you cut it fairly level. Wrap each cake in plastic wrap and freeze for at least 2 hours.

While cakes are freezing, line an 8-inch cake pan with plastic wrap. Spread softened ice cream into pan, making sure it's fairly level. Cover and freeze until firm (2-4 hours).

In a bowl, combine Cool Whip with peppermint extract. Stir just until combined. Place in fridge.

Remove frozen cakes from freezer, but leave ice cream layer in freezer until it's needed. Microwave hot fudge just until it's spreadable. If it's too hot it will melt ice cream. Unwrap one cake layer and place (bottom side up) on plate. Cover with a layer of hot fudge - almost to the edge of the cake. Remove ice cream layer from freezer and unwrap. Place on top of cake and fudge. Drizzle a layer of hot fudge on top of ice cream until it is mostly covered. Top with final cake layer, bottom side up. Spread peppermint Cool Whip over top and sides of cake, covering as best you can. Sprinkle top with crushed candy cane.

Freeze until ready to serve. Then remove cake from freezer and let it sit for about 5-10 minutes. Run your knife under hot water for 30 seconds to heat it up. Shake off excess water and slice cake!

Candy Corn Cupcakes

2011-10-26T16:34:00.000-07:00

With Halloween around the corner, life is busy with finding those perfect costumes, making treats for halloween parties and building excitment for the big night. I have become hooked on Pinterest, and it's been fun to find lots of great Halloween ideas there. I wanted to make some cute but simple cupcakes and loved this idea I saw here to make layers of color like candy corn. Dress up my favorite white wedding cupcake recipe with food gel, halloween liners, sprinkles and of course candy corn, and it made some cute little cupcakes!

Candy Corn Cupcakes

1 Duncan Hines white cake mix

1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup sour cream
4 large egg whites
-Add a tsp of almond extract (in addition to the vanilla) if you wish to have a different flavor.
Yellow and orange Wilton food gel (about a 1/2 tsp. of each)

Preheat oven to 325F. Place cupcake liners in cupcake pans (you'll need up to 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients except for food coloring and beat with hand mixer for 2 minutes, or until well blended.

Divide batter equally into two bowls. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl. Stir until colors are to your liking.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Fill cupcake liner about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack. When ready, swirl the frosting onto the cupcakes using an Wilton 1M tip and garnish with sprinkles and a candy corn. Here's what the cupcake colors look like:

Frost with your favorite white frosting or use this recipe:

Stuffed Pizza Rolls

2011-10-21T20:29:00.000-07:00

Now that my oldest son is a teenager, he wants to eat all the time. And to my dismay, he constantly asks for unhealthy things I don't buy like hot pockets and frozen pizzas rolls. So I was excited to find on the blog Our Best Bites a recipe for homemade stuffed pizza rolls. This recipe is very quick to make, easy to adapt, healthier than the storebought stuff and makes a teenage boy happy and full (for the moment).

Stuffed Pizza Rolls

1 roll refrigerated pizza dough (or make your own)
2 Tbsp grated parmesan cheese
1 Tbsp olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
mozzarella cheese
marinara/pizza sauce for dipping
Pizza toppings of choice: pepperoni, sausage, vegetables, etc.

*For a different variation: try chicken, bacon, cheddar cheese and dip in ranch sauce

Preheat oven to 400. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" x 8". Use a pizza cutter to slice the dough into 24 squares (6 x 4 rows).

Place cheese and desired toppings on each square. Carefully lift up the corners of each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place seam side down in lightly sprayed pie pans (or similiar sized dishes). Brush the tops of the dough balls with olive oil or melted butter. Sprinkle on garlic and Italian seasoning and top with parmesan cheese. Cook them in the oven for about 15-20 minutes or until golden brown on top. Serve warm with warmed marinara sauce on the side for dipping.

Orange Chocolate Cake

2011-10-08T15:00:00.000-07:00

My oldest son has all the makings of a foodie. Although he loves the typical teen fare of junk food, he will try everything and even loves foods such as octopus and shrimp with ice cream (don't ask!) I love it when his birthday comes around because he always has an unusual birthday cake request. This year he wanted an orange and chocolate cake. I wasn't too sure about the combo, but was pleased to find this cake by Ina Garten (the Barefoot Contessa). I knew she wouldn't let me down, and sure enough, it was wonderful: orange cake dotted with chocolate chips, an orange glaze to keep the cake moist, and a chocolate ganache to top it all off! Thanks for another great cake request, Jake!

Orange Chocolate Cake

*This cake would also be wonderful baked in mini bundt cake pans for a delicious fall treat for friends!

1/2 pound unsalted butter at room temp
2 cups sugar
4 extra-large eggs at room temp
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temp
1 tsp pure vanilla extract
2 cups good semisweet chocolate chunks or chocolate chips

Syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

Ganache:
8 oz semisweet chocolate chips
1/2 cup heavy cream
1 tsp instant coffee granules (optional)

Preheat oven to 350 (175C). Grease and flour a 10-inch Bundt pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks or chips with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Tomato Caprese Salad

2011-07-06T17:12:00.000-07:00

It's finally summer here! I have to share my favorite salad that's so good I could eat it every day. The classic Caprese salad of slices of tomato, fresh mozzarella and basil leaves drizzled with balsamic vinegar is good, but this version gets all the fresh flavors in every bite. Perfect for lunch or served for dinner alongside your favorite bbq or Italian meal. This recipe is from Mel's Kitchen Cafe and is light, fresh and delicious. Enjoy!

Cherry Tomato Caprese Salad

2 pints cherry or grape tomatoes, quartered
1/2 tsp sugar
1Tbsp balsamic vinegar
1 garlic clove, minced
2 Tbsp extra-virgin olive oil
8 oz fresh mozzarella cheese, cut into 1/2 inch cubes and patted dry
1 cup chopped fresh basil
salt and pepper

In a large bowl, toss the tomatoes, sugar and 1/4 tsp salt together. Let the mixture stand for 30 minutes so that the tomatoes give up some of their juices. Transfer the tomatoes and any accumulated liquid to a salad spinner and spin to remove the seeds and the liquid.

Pour the accumulated seeds and liquid into a fine-mesh strainer to remove the seeds, reserving the liquid. Return the tomatoes to the original bowl and pour the tomato liquid into a small saucepan (you should have between 1/3 and 1/2 cup of liquid). To the small saucepan, add the balsamic vinegar and garlic. Simmer over medium heat until the mixture is reduced to about 3 tablespoons. This will take about 5 minutes. Cool to room temperature and then whisk in the olive oil.

Add the mozzarella cheese, basil and cooled dressing to the bowl with the tomatoes and toss to combine. Season with salt and pepper. Serve.

Bear Lake Raspberry Crepes

2011-06-23T16:58:00.000-07:00

We love making crepes, and this recipe that combines a pudding filling and raspberry sauce is a favorite with my boys. This recipe comes from my good friend Maria at Rainy Day Farm. For other tips and recipes on crepes, click here.

Bear Lake Raspberry Crepes

Crepe Batter:

1 1/2 c. Flour

2 T. Sugar

1 t. baking powder

1/2 t. salt

1 t. vanilla

2 c. milk

2 eggs, beaten

Filling:

1 (3oz.) pkg. vanilla instant pudding

2 c. half and half

1/2 tsp. Almond extract

Sauce:

3 c. raspberries

2 T. cornstarch

1/2 c. sugar

Crepe Batter: Combine flour, powdered sugar, baking powder and salt. Add beaten eggs, milk and vanilla. Beat until smooth. Lightly oil skillet (or use crepe maker). Pour 1/4 c. batter into hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula. Turn and brown opposite side of crepe. Stack cooked crepes on a plate until ready to serve. (Crepes may be frozen for later use)

Filling:Combine pudding and half & half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce: Mix together sugar and cornstarch. Place raspberries in sauce-pan. Mash and heat until bubbly. If using fresh berries,m ad 1/4 c. water. Stir sugar and cornstarch mixture into bubbly raspberries. Stir constantly. Bring mixture to a boil. Cool.

To serve: Place 2-3 T. pudding in center of each crepe. Pour a little of the raspberry sauce over top and roll or fold crepe ends over. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar. Enjoy!

Chicken or Steak Fajitas

2011-05-23T20:23:00.000-07:00

I'm too late for Cinco de Mayo, but this recipe from Our Best Bites is a winner anytime at our house. It's very easy to adapt to your preferences: make with chicken or carne asada steak (I usually do both), add some shrimp/seafood, or change up the vegetables.
This recipe is also shared at Blessed with Grace, Tuesdays at the Table,Made from Scratch and Hearth and Soul.

Chicken/Steak Fajitas

1 lb boneless skinless chicken breasts, chicken thighs or steak
2 bell peppers, (any color) stem and membranes removed and peppers sliced into strips
1 large onion, sliced into thin slices
(any other vegetables or meat/seafood as desired)

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
2 cloves garlic, pressed or finely minced
3 tsp vinegar
2 tsp soy sauce
1-2 tsp liquid smoke (find near bbq sauces)
1 tsp salt
1/2 tsp chili powder, or chipotle chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp onion powder

Place meat in ziplock bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tbsp of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill, indoor grill pan, or large skilled. If you're using a grill, place everything on at the same time. If using a skillet, cook vegetables first until crisp tender. Cook chicken/steak for a few minutes on each side until cooked through. Slice meat. Toss with reserved marinade and serve meat and vegetables on large platter.

Serve with your favorites: flour/corn tortillas, black beans, rice, mango pico de gallo, salsa, guacamole or diced avocados, sour cream, shredded cheese.

Mango Pico de Gallo

2011-05-16T11:59:00.000-07:00

This fresh mango pico de gallo is wonderful. It is great on fish tacos, fajitas and tacos, as a garnish on salads, or of course, paired with tortilla chips! If you prefer regular Pico de Gallo, just substitute tomatoes for the mangoes. Recipe from Our Best Bites.

Mango Pico de Gallo

1 cup small cubes of mango (about 1 medium to large mango)
1/2 - 1 large jalapeno pepper (I used 1/2 without seeds to make a nice mild-med heat, add more later if you want it hotter)
1/4 cup chopped cilantro
1/4 of a medium red onion, finely chopped
Juice of 1 lime
2 cloves garlic, minced
Kosher or sea salt to taste

Combine ingredients. Serve. Will keep for a day or so until the magoes get mushy.

Glazed Poppy Seed Bread

2011-05-06T16:37:00.000-07:00

This quick poppy seed bread is rich and buttery and oh, so divine. I can't believe I haven't posted this recipe until now as I make it all the time. Perfect for that Mother's Day brunch, spring luncheon or for anytime as a snack/dessert. I usually make it in mini loaf pans so I can share some with friends. This recipe comes from Mel's Kitchen Cafe.

Glazed Poppy Seed Bread
(Makes 2 regular loaves, 5 mini loaves or lots of muffins)

Bread:
3 eggs
1 cup vegetable oil
2 1/4 cups granulated sugar
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups milk
1 1/2 tsp pure almond extract
1 1/2 tsp butter extract or 1 tbsp melted butter
1 1/2 tsp pure vanilla extract
3 Tbsp poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup granulated sugar
3/4 tsp pure vanilla extract
3/4 tsp pure almond extract
3/4 tsp butter extract or 1/2 Tbsp melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl, whisk together the eggs and oil. In a medium-sized bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes, checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Chocolate Peanut Butter Cake

2011-03-30T11:02:00.000-07:00

My husband loves peanut butter and chocolate. Loves it. It's usually too rich for me, so when he requested a peanut butter chocolate cake for his birthday, I grudgingly agreed and set out to find a great homemade one. When I saw this beauty from Smitten Kitchen, I knew I had found it. It's chocolate-peanut butter ganache and fluffy cream cheese peanut butter frosting makes this cake unbelievably moist, rich, and somehow perfect even for PB avoiders like me.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
From Smitten Kitchen, who adapted it slightly from Sky High: Irresistable Triple-Layer Cakes

Makes an 8-inch triple-layer cake; serves 12 to 16 (can serve more if you slice it thin -rich cake!)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Note: These cakes are soft. It's easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle, if desired, or chocolate curls.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Homemade Chicken Pot Pie

2011-01-29T12:45:00.000-08:00

I haven't been a fan of chicken pot pies, but all that changed when a dear friend brought a beautiful homemade one to us for dinner. It just spelled out comfort and love when I was sick. I resolved to immediately change my ways and found a recipe from The Pioneer Woman that we all love. The flaky homemade crust is the secret weapon, but you could always use a storebought crust to save time. Her recipe calls for just putting a crust on top, but I've also made it adding a bottom crust, both ways are wonderful. Perfect meal for these cold winter nights!

Turkey/Chicken Pot Pie

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey, light and dark, diced or shredded (or chicken)
1/4 cup flour
1 cup low-sodium chicken or turkey broth
1/2 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped (or use dried)
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add turkey/chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Pour in cream. (May add frozen peas at this point if you’d like.) Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. Pour mixture into a deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

Perfect Pie Crust

■1-½ cup Crisco (vegetable Shortening)
■3 cups All-purpose Flour
■1 whole Egg
■5 Tablespoons Cold Water
■1 Tablespoon White Vinegar
■1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Lion House Rolls with Honey Butter

2010-11-22T11:37:00.000-08:00

I have a lot of favorite rolls that I haven't posted yet, but these Lion House rolls are probably my favorite. A star at Thanksgiving and Easter, these soft, rich and buttery rolls are amazing. Famous from the Lion House restaurant, they are delicious spread with this honey butter.

Lion House Dinner Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled. (I let my rolls rise in a slightly warm oven, usually between 1-1 1/2 hours).

Two ways to shape rolls:
-For crescent rolls; separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped rolls. Roll up crescent style and place on greased baking sheet.
-For rolled; see this tutorial here. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled (usually 30-45 min). Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: freeze the baked rolls in freezer-safe ziploc bags. Microwave frozen rolls (about 6 at a time) for 2 minutes before serving.

Honey Butter

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened to serve).

Smoky Bacon Enchiladas

2010-07-11T18:43:00.000-07:00

This is my favorite recipe for chicken enchiladas. This recipe excels as a dutch oven recipe, but if you don't have a dutch oven you can also bake it in a 9 1/2 x 11 baking dish in the oven. Dutch oven cooking is a lot of fun to do when you are camping or simply in your own backyard. It will make you feel homey and very pioneer-ish! Plus, nothing beats lifting up that dutch oven lid and inhaling the incredible smell of these bacon enchiladas. Since I love to make this dish year round, I often bake it in my oven as well. The only changes I made to this dish was adding a little shredded cheese to the filling to keep it moist and reducing the cream of chicken soup from 2 cans to one. This recipe is from Byron's Dutch Oven Recipes, check out his website for tips and prize-winning dutch oven recipes. If you feel like a Dutch oven dessert, try my previously posted Peach-Orange Dump Cobbler that can also be baked in the oven. Posted at Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table, Tuesday Tastes and Delicious Dishes.

Smoky Bacon Enchiladas

Filling:
3 Tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic; minced
1/2 cup chopped black olives
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
1/2 - 1 cup shredded cheddar cheese
salt and pepper to taste

12 ten inch flour tortillas

Sauce:
1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

Topping:
3 cups shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350, or if using a dutch oven pan, heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. Wipe the Dutch oven clean then re-oil generously.

In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside. In a frying pan, add olive oil, onion, garlic and olives; cook until onions are soft. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the Dutch oven or 9 1/2 x11 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

If using a baking pan, bake in 350 oven for 30 minutes or until hot and cheese is bubbly. If doing Dutch oven, cover and bake using 10 briquettes on the bottom and 16-18 briquettes on the top for 20 minutes.

Bacon

Pesto Burger Barbeque

2010-06-24T13:36:00.000-07:00

This is a great burger for 4th of July weekend or any barbeque night. Here's where quality fresh ingredients really count. Thick peppered bacon from the butcher's area, sliced swiss cheese from the deli, carmelized onions, and my new favorite mix-in ingredient: pesto. The pesto makes the ground meat very moist and flavorful. Finally, remember to toast your hamburger buns and you will have a perfect burger to devour! Pair it with Calico Baked Beans for a great barbeque.Check out more recipes at Tempt myTummy Tues, Tasty Tuesday, Tuesday Tastes and Tues at the Table.Also check out the Grocery Cart Challenge.

Pesto Bacon Burger

2 pounds ground chuck, chilled
1/2 tsp Sea salt
1/2 - 1 tsp black pepper
1/3 cup favorite pesto (more for spreading on buns)
sliced swiss cheese
peppered bacon
sweet onion
hamburger buns

In a bowl, mix the hamburger meat, pesto, salt and pepper. Divide the meat into shaped patties and chill in fridge till ready to use (can prepare several hours ahead or overnight). Cook the bacon in a frying pan. Drain grease, then place sliced sweet onions in pan. Sprinkle with brown sugar, stirring occasionally until onions are soft and carmelized. Grill hamburgers for 7-10 minutes to desired doneness. For the last minute or two of cooking, drape a slice of swiss cheese over each burger to melt. Add hamburger buns to grill.To serve, spread the bun bottoms with pesto. Top with hamburger, caramelized onions and bacon. If desired, spread a little mayo on the top bun. Enjoy!

Calico Baked Beans

2010-06-24T13:29:00.000-07:00

The perfect accompaniment to burgers and bbq is my favorite baked beans. This recipe comes from Elina and can be served as a main dish or as a side. As I usually make it as a side dish, I freeze half of it so it will be ready to take out next time you have a barbeque.

Calico Baked Beans

1 pound ground beef
1 onion, chopped
1 (28 oz) can baked beans
1 (16 oz) can kidney beans
1 (16 oz) can butter beans, drained
1 cup ketchup (we use gluten-free ketchup)
1 cup brown sugar
1 Tbsp vinegar
6-8 slices bacon

Brown ground beef and drain fat. Combine all ingredients except bacon and place in baking dish. Cook bacon until crisp and chop into pieces. Sprinkle over beans. Bake at 350 for about one hour or until desired consistency.

White Wedding Cupcakes

2010-06-01T10:28:00.000-07:00

Spring and summer brings weddings, and lately a trend has been to serve cupcakes instead of wedding cake. My friend recently had only two weeks to organize a beautiful wedding and reception for her sister. The day before the wedding we got together and decorated 120 cupcakes in my home. It was a lot of fun, and they turned out lovely. The recipe for these moist cupcakes comes from Recipe Girl. The recipe saved us some time as it begins with a cake mix, and it's important to simplify things if you have a lot of cupcakes to make! You can make the cupcakes ahead of time and freeze them unfrosted, then pull them out a day before you need them to frost them. Decorating tips are listed after the recipe. I will be using this recipe a lot this month for several birthday parties!

White Wedding Cake Cupcakes

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup sour cream
4 large egg whites

Preheat oven to 325F. Place cupcake liners in cupcake pans (you'll need approximately 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Use ice cream scoop to fill prepared cupcake tins about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Yield: 36 cupcakes

-Add a tsp of almond extract (in addition to the vanilla) if you wish to have a different flavor.
-You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Wedding Cupcake Buttercream

3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. Yield: Enough to frost 12 cupcakes
*This recipe doubles or triples well

Decorating Tips: I use a Wilton 1M tip to do the frosting swirl. We decorated the cupcake with edible sugar pearls. It's easy to customize the frosting and/or pearls and sprinkle colors to match the colors of the wedding. There are also many fancy cupcake liners out there now. My friend displayed them on a table on several different silver cupcake stands, with a small round cake centered in the middle of the table for the bride and groom to cut into. Decorate with tulle, ribbon and fresh flowers around the table.

Carne Asada Tacos

2010-05-03T21:09:00.000-07:00

Cinco de Mayo reminded me that I have not posted one of my favorite Mexican dinners yet. I found this recipe from the blog For the Love of Cooking. I love to serve this at big parties along with mexican rice and fiesta salad with lime-cilantro dressing. When I make this for a large gathering, I make the carne asada steak and I also make my favorite lemon-garlic chicken for a variety for people to make their tacos with. Go have a fiesta this week! Find this and more great recipes at Tasty Tuesday, Tuesday at the Table, Tuesday Tastes, and Tempt my Tummy swap.

Carne Asada Tacos

1 1/2 - 2 lbs of flank steak (and/or use lemon-garlic chicken)
corn and/or flour tortillas
Taco toppings: shredded cheese, guacamole, onion & cilantro relish, salsa, etc.

Carne Asada Marinade:
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic, minced

Mix marinade ingredients in a bowl. Transfer to a gallon-sized ziploc bag and add flank steak. Let marinate in fridge for at least 6 hours or overnight. Grill steak until done as desired. Let sit for at least 5-10 minutes. Slice across grain into strips.

Warm up tortillas until soft and pliable. Add meat, cheese, onion and top with guacamole.

Onion &Cilantro Relish: Combine one chopped onion, handful of chopped cilantro leaves, and a juice of one lime (or sub 1 Tbsp lime juice).

Oatmeal Muffins

2010-04-30T10:44:00.000-07:00

These simple muffins are great because this batter is easy to change up and they are a great anytime snack. This recipe comes from my friend Kim. I especially love this recipe because it converts to gluten-free nicely. After discovering some food allergies, my son has been on a gluten-free (GF) diet for three months now. For a food lover, it has been a difficult change in our home. Thankfully, there are many terrific gluten-free products and websites out there now. I will slowly be going through my recipes and include gluten-free versions with them. Find this and more recipes at Grocery Cart Challenge.

Oatmeal Muffins

1 cup quick oats (to be GF, use certified GF oats)
1 cup buttermilk
1 egg
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 cup flour (to be GF, use 1 cup Pamela's GF flour blend)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup chopped walnuts (optional)
Other variations: try substituting the chocolate chips for blueberries or raspberries and toss in a handful of wheat germ

Mix all ingredients and spoon into greased muffin tins. Bake at 400 for 15-20 minutes. Makes 12 muffins.

Breakfast favorites

2010-03-30T12:37:00.000-07:00

With Easter coming up this weekend, here are a couple of fun recipes that would be perfect for that Easter brunch or an family breakfast anytime. Find more Easter recipes at Tempt my Tummy Tues,Tues at the Table, and Tasty Tuesday.

A couple years ago I was preparing the menu for a woman's brunch and we wanted to serve crepes, fresh fruit and breakfast casserole. I wasn't happy with the recipe I was using then, so I scoured the Internet for recipes and tested three different versions. This recipe from Cooks.com was the one my family loved the best. The hot sausage is the secret!

Sausage Breakfast Casserole

2 pounds pork sausage (1 hot, 1 mild)
3 cups milk
1 tsp salt
1 1/2 cups shredded cheddar cheese
9 eggs, beaten
1 1/2 tsp dry mustard
1 small bag hash browns

Cook sausage over medium heat until done, stirring to crumble. Drain well and set aside. In same skillet, brown hash browns over medium heat. Combine sausage, hash browns and remaining ingredients, mixing well. Pour into a greased 13x9 baking pan. Refrigerate covered, overnight. Bake at 350 for one hour. Makes 8-10 servings.

Monkey Bread is a fun breakfast for those special mornings. I found this recipe in an church cookbook and my boys love it. It was perfect for Christmas as I could throw it together late Christmas Eve and it was ready to bake in the morning. I enjoy making homemade cinnamon rolls, but this is a great alternative when you are busy. I hope everyone has a lovely Easter as we focus on our Savior Jesus Christ.

Monkey Bread

16 frozen roll dough balls (Rhodes-regular size)
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
1 small pkg cook-and-serve (not instant) butterscotch pudding
1/2 cup nuts (optional)
Whipped cream cheese frosting (optional but a must for my family!)

Grease a Bundt pan. Place frozen dough balls evenly around the inside of the pan. Combine the melted butter, cinnamon, brown sugar, dry butterscotch pudding mix (and nuts if want) together. Mixture will be a little thick. Pour or spoon over the frozen dough balls. Place in cold oven and forget about it overnight (about 8 hours). It is ready to bake when the rolls have risen to the top of the pan or a bit above the top. Bake at 350 for about 25-30 minutes or until golden brown on top. Let sit for a few minutes. Put a plate over the Bundt pan and very carefully (the goo is hot) and quickly, turn it upside down onto the plate. Spread cream cheese frosting over top while still hot. Tear the rolls apart and enjoy. Makes 8 servings.

Chocolate-Raspberry Brownie Trifle

2010-03-23T14:18:00.000-07:00

Trifles are a perfect dessert for a crowd. Easy to make, they look beautiful layered in a glass trifle bowl. There are many varieties, usually involving cake, pudding/cream and fruit. You can't go wrong with this version that includes brownies and raspberries. I first enjoyed it at a church social and had to make it again for a family dinner last week. If you are looking for a different trifle that is perfect for spring, try the Lemon-Berry Trifle I have already posted. Find many more recipes at Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy and Grocery Cart Challenge recipe swaps.

Chocolate-Raspberry Brownie Trifle

Brownies (1 brownie mix, made as directed and cut up into bite-sized pieces, or you could purchase store-bought brownie bites to save time)
large chocolate pudding mix
12 oz raspberries
cool-whip
2-3 Heath bars, crushed into pieces

Prepare pudding according to directions. Place half of the cubed brownies on the bottom of a glass bowl. Cover with half of the pudding. Layer half of the raspberries on top of the pudding. Cover with a layer of cool-whip and crushed heath bars. Repeat the layers using the rest of the ingredients.

Pesto Pizza

2010-02-09T14:07:00.001-08:00

My husband and I go out to dinner for Valentine's Day, but it can't always happen on the 14th. As our life has gotten more hectic, the need for special nights at home instead of always going out has increased. Our favorite romantic dinner at home is Chicken Wellington and Tomato Bisque soup, but we also love to have gourmet homemade pizzas. This Pesto pizza from the Sisters Cafe is my favorite for a quiet night at home with a gourmet pizza for me and my sweetie. Oh, and those four rowdy boys? They get a cheese and pepperoni pizza to eat in front of a favorite movie. So grab those candles, roses, and chocolate fondue for a special night in, and you may not miss that favorite restaurant! This recipe can also be found at Made from Scratch.

Pesto Pizza

Prepared pizza dough - click here for bread machine recipe or see recipe that follows)
Pesto (use homemade recipe that follows or use favorite store bought to save time)
Feta cheese (4 oz)
Red onion slivers
Grilled lemon chicken pieces
Tomato slices (1-2 tomatoes, sliced into bite-sized pieces)
Mozzarella cheese
Pine nuts to sprinkle over top

Preheat pizza stone in 400 oven. Roll out prepared pizza dough and place on pizza stone. Top pizza dough with ingredients in order. Bake in 400 oven for 18-20 minutes until browned and bubbly.

Pizza Dough (from Sisters Cafe)

1 cup very warm water
1 tsp sugar
1 scant Tbsp yeast
3 Tbsp oil
2 1/2 cup flour
1 tsp salt

Dissolve sugar in warm water. Sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes. Yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl, cover and let rise for 1 1/2 hours. (I like to rise my dough in a warm, enclosed place, like my microwave or in my oven that I have barely preheated).

Perfect Pesto (from Barefoot Contessa)

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 Tbsp diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp black pepper
1 1/2 cup good olive oil
1 cup freshly grated parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor or blender. Process for 30 seconds. Add the basil leaves, salt, and pepper. Slowly pour the olive oil into the bowl and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the fridge or freezer with a thin film of olive oil on top. Makes 4 cups.

Cozy Winter Comfort Food

2010-01-30T11:03:00.000-08:00

Here's an easy and tasty meal for those winter midweek dinners. My family loves this combo of bbq sauce and mashed potatoes! Buttermilk cornbread is the perfect partner for this hearty meal.

Cowboy BBQ Beef Shepherd's Pie

3 russet potatoes, peeled and cut into 1-inch pieces
1 cup milk
2 Tbsp butter
1 tsp salt
1/2 tsp pepper
2 lbs ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced, or 1/2 tsp garlic powder
3/4 - 1 cup smoky barbecue sauce
1 Tbsp yellow mustard
1 Tbsp brown sugar
3 cups frozen corn kernels, thawed
1 1/2 cups grated sharp cheddar cheese
2 Tbsp chopped green onions or cilantro, for garnish

Preheat the oven to 400 F and grease a 9 x 13 inch baking dish. Place potatoes in a large pot of water. Bring to a boil, reduce heat and simmer. Cook potatoes for 15 minutes, or until tender. Drain potatoes and mash with milk and butter; add salt and pepper and set aside.

Meanwhile, in a large saucepan, cook meat with onions and garlic, breaking up until meat is just cooked through. Stir in barbecue sauce, mustard, and brown sugar.

Transfer meat mixture to prepared casserole dish. Top with corn, scattering evenly over the top. Spread the mashed potatoes over the top and sprinkle with cheese. Bake at 400 F for 40 minutes, or until potatoes are nicely browned and meat mixture is bubbling.

*If want to use as a freezer meal, cool completely and wrap tightly to refrigerate or freeze. Reheat thawed casserole at 350 F for 30 minutes.

Sprinkle with green onions or cilantro just before serving.

Soft Ginger Cookies

2009-12-21T20:34:00.000-08:00

Each year my boys and husband wait anxiously for the Christmas cookies to be made. Sugar cookies, almond roca toffee, chocolate peppermint cookies, fudge, spritz cookies, chocolate peanut butter balls, snowball cookies, truffles, my oh my! I love to try out new cookie recipes each Christmas season, but I always make my favorite, spicy ginger cookies. I love these ginger cookies because they are soft and chewy and have a delicious flavor. This recipe comes from my mom and Christmas wouldn't be complete without them! We hope you enjoy this Christmas season of remembering Christ's birth. Find more great Christmas recipes at Tempt my Tummy Tuesday, Tuesdays at the Table, and Tasty Tuesday.

Soft Ginger Cookies

2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup white shortening
1 cup sugar
1 egg
1/4 cup molasses
2 Tbsp sugar

Combine flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In large bowl, beat shortening with electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar and beat until fluffy. Add egg and molasses, beating well. Stir dry ingredients into beaten mixture. Shape 1 Tbsp dough into balls. Roll in the 2 Tbsp sugar and place on an ungreased cookie sheet.

Bake at 350 for about 10 minutes until light brown and puffy. Let cool for 2 minutes before transferring to a wire rack. Cool and enjoy!

Luscious Pumpkin Torte

2009-11-24T09:15:00.000-08:00

Okay, so finding and moving into our new home took longer than we expected, but we are finally getting settled. I wanted to take a quick break from unpacking boxes to share with you my favorite Autumn dessert. This layered pumpkin cake is beautiful, quick to make and would be a star at the Thanksgiving table. This recipe is from Taste of Home magazine. I apologize for the blurry picture, it doesn't do this dessert justice! I hope everyone enjoys their Thanksgiving and finds time to ponder on your many blessings. Find this recipe and more at Tasty Tuesday and Tuesdays at the Table.

Luscious Pumpkin Torte

1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans (can be toasted if prefer)

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat with electric mixer until blended well. Pour evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the cream cheese filling. Repeat layers three times. Frost the top layer and drizzle with caramel topping. Sprinkle pecans over top. Store in the refrigerator.
Yield: 12-16 servings.

I'll be back...

2009-08-20T14:23:00.001-07:00

Sorry no new recipes lately, we are in the middle of moving! I'll try to post soon...

Sour Cream Rhubarb Pie

2009-06-09T09:54:00.000-07:00

I had to post another favorite rhubarb recipe that we make every year. I had a great crop of rhubarb this season so we enjoyed this pie for Father's Day weekend. I love pies with crumb toppings and this recipe is great because it is quick to make. I added 1/2 cup diced strawberries to it this time and we enjoyed the addition, but it's great without too. Use your favorite recipe for a single pie crust or if you are in a hurry buy a frozen crust. This recipe is from a Taste of Home magazine a few years back. Still have more rhubarb? Click here for the recipe for Lemon Bars with Rhubarb topping.

Sour Cream Rhubarb Pie

1 cup sugar

3 Tbsp cornstarch

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup (8 oz) sour cream

1 egg

3 cups chopped fresh rhubarb

1 unbaked deep dish pastry shell (or use your favorite crust recipe)

Topping:

1/2 cup quick-cooking oats (I usually use old-fashioned oats)

1/3 cup flour

1/3 cup packed brown sugar

1/2 tsp orange peel

1/3 cup cold butter

In a mixing bowl, combine sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.

For topping: combine the oats, flour, brown sugar and orange peel. Cut in butter with pastry blender (or two knives) until crumbly. Sprinkle over the filling. Bake at 400 for 15 minutes. Reduce heat to 350; bake 35-40 minutes longer or until topping is golden brown. Cool and refrigerate leftovers. Serves 8.

Marlboro Man Sandwich

2009-06-08T20:47:00.000-07:00

This is a terrific recipe for those hot days when you don't want to crank on the oven. This comes from the Pioneer Woman, and she says it is her husband's (Marlboro Man) favorite sandwich. We don't live on a ranch, but I can testify that it is a man pleaser. All my boys love it when we have this for dinner. I have to admit, I get pretty excited too when I smell it cooking! It is an easy recipe to adapt, I use a little less butter than it calls for and add melted mozzarella on top. It would also be fun to add sauteed mushrooms and some fresh herbs. Have fun, stay cool, and try some this week! Recipe posted at Tempt my Tummy Tuesday and Tasty Tuesday today!

Marlboro Man's Favorite Sandwich by Pioneer Woman website

2-3 pounds cube steak (tenderized round steak)
1 large onion or 2 small/medium onions
4-6 French/Deli Rolls
Butter
Seasoned Salt
Worcestershire Sauce
Tabasco (we use Tapatio hot sauce instead)
Mozzarella Cheese, optional

Slice onions and cook in 1/4 stick butter (or less) until soft and light brown. Remove and set aside. Slice cube steak against the grain into strips. Season with seasoning salt. Heat 2 Tbsp butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 cup (at least) of Worcestershire sauce, 5-6 shakes of Tabasco (or hot sauce) and 2 Tbsp butter. Add cooked onions and stir to combine. Butter the halved French rolls and brown both sides on skillet.

To assemble: lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Sprinkle mozzarella cheese on if desired. Top with other half of roll, cut in half, and devour!

Time to Barbecue!

2009-05-29T10:36:00.000-07:00

Summer weather doesn't usually arrive till June where I live, so we are so happy this week to finally have perfect weather. Of course that means it's time to dust off the barbecue and put my husband to work! Here are a couple of our favorite marinades. Find more recipes at the Grocery Cart Challenge, and at Tasty Tuesday and Tempt my Tummy Tuesday.

I got this great steak marinade from my friend Stephanie a few years back. It's so easy to throw together and makes a great freezer meal. For freezer meal: just pour the marinade over your steaks in a freezer ziplock bag and freeze. Then pull it out 24 hours before you want to serve it and let it marinate while it defrosts in your fridge. Unfortunately, my boys were so hungry last time we had this that I forgot to take a picture!

Steak Marinade

1/2 cup brown sugar, firmly packed

1/2 cup olive oil

1/2 cup soy sauce

1 Tbsp minced garlic

1 Tbsp minced ginger (use less if using fresh ginger)

1 tsp monterey steak salt (or other grilling salt)

Combine all marinade ingredients. Remove fat from steaks. Flank the steaks (diagonal cuts 1 inch deep) and put into a ziploc bag and pour marinade over top. Refrigerate for 8 hours or overnight. Grill until done to your liking.

This great chicken marinade is from The Sisters Cafe. This chicken is great in many dishes or by itself. I usually double the recipe and freeze the extras to use in other dishes later. (I'll post their fantastic pesto pizza soon that uses this chicken in it).

Lemon and Garlic Grilled Chicken

Juice of 1 lemon (approx 3 Tbsp)

3 Tbsp olive oil

1 tsp minced garlic (about 2 medium cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano

1 pound chicken breasts (I use tenderloins if I'm not grilling it, otherwise I cut thick chicken breasts into smaller pieces)

Combine all marinade ingredients. Place chicken in a ziplock bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite-sized pieces and add to desired recipe.

Focaccia Bread and Buttermilk Cornbread

2009-05-19T12:39:00.000-07:00

I'm sure I've mentioned before how much I love fresh, homemade bread. I don't always have time to make my favorite yeast rolls and breads in time for dinner, so I often rely on quicker breads. (BTW, I realize I haven't posted any of my roll recipes yet. It's hard to share those special roll recipes, but I'll work on it!!)

This Focaccia Bread recipe is a great one from the blog Finding Joy in my Kitchen. Check it out for step by step pictures. It takes an hour for the two rising steps, and 30 minutes to cook, so make sure you plan ahead. Don't have that much time? Try the cornbread or my already posted quick Amish Biscuits.

I have tested many cornbread recipes through the years, and this recipe is a winner. The secret: buttermilk! If you haven't used buttermilk before, see my tips on it here. I'm not sure where I originally saw the recipe, but since then I have seen it several places where the only variation is using either 1 or 2 eggs. I prefer it with one egg, but you can decide what you like!

No-Knead Focaccia Bread

(cut ingredients in half to make an 8x8 pan)

3 1/4 cup flour

1 envelope Rapid Rise yeast (or 2 1/4 tsp)

1 Tbsp sugar

1 tsp salt

1/4 cup extra virgin olive oil

1 2/3 cup very warm water (120-130 degrees F)

1 Tbsp Italian seasoning

2 Tbsp shredded parmesan cheese

Mix flour, yeast, sugar and salt in a large bowl. Add 2 Tbsp olive oil and water. Stir until well mixed. Spread the dough into a greased 13x9 pan. Cover and let dough rise until doubled (about 30 minutes). Drizzle 1-2 Tbsp olive oil over the top of the raised bread. Using the handle of a wooden spoon, poke multiple holes in the dough to create an uneven surface. Sprinkle parmesan cheese and herbs over the top. May sprinkle additional salt on top, if desired. Let bread rise, covered, for an additional 30 minutes. Preheat oven to 375 degrees F. Bake for 30-35 minutes until lightly browned.

Buttermilk Cornbread

1/2 cup butter

2/3 cup sugar

1-2 eggs (I use one)

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup flour

1/2 tsp salt

Melt butter. Stir in sugar and egg(s) and beat well. Combine buttermilk and baking soda then stir into butter mixture. Add cornmeal, flour and salt. Stir until well mixed. Bake in greased 8x8 pan at 400 degrees F for 30 minutes or until lightly browned on top.

Lemon Bars with Rhubarb Topping

2009-05-08T14:21:00.000-07:00

One of my favorite parts of spring is when my rhubarb is ready to cut from the garden. I grew up loving rhubarb, so I am always suprised when people don't know what it is. It looks like red celery and many people think it is a fruit, but it is actually a vegetable that can be traced back to China in 2700 BC.

As rhubarb is very tart, is pairs wonderfully with strawberries. In fact, strawberries and rhubarb are all I have planted in my garden so far. Rhubarb pie, cobbler, jam and muffins are usually what we make with our rhubarb. So when I saw this recipe for lemon bars with a rhubarb topping, I got excited, espcially since I love lemon. This recipe comes from my King Arthur Flour cookbook. Make these bars this week and bring a little spring into your kitchen! Find this recipe and more at Foodie Friday, Made from Scratch and at the Grocery Cart Challenge recipe swap. Also find more rhubarb recipes at Tammy's In-Season Recipe Swap.

TIP: The rhubarb sauce would also be wonderful served warm over vanilla ice cream, or over pancakes, yogurt, pound cake and angel food cake.

Lemon Bars with Rhubarb Topping

Crust:

8 Tbsp butter

1/4 cup sugar

1/2 tsp salt

2 tsp vanilla extract

2 1/2 cups all-purpose flour or pastry flour

2 large eggs

Filling:

8 Tbsp butter, melted

1 1/4 cups sugar

2 Tbsp cornmeal

2 Tbsp cornstarch

1/2 tsp salt

4 large eggs

1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries

2 cups diced rhubarb (4-5 medium stalks)

Pinch of salt

1 cup sugar

3 Tbsp cornstarch dissolved in 1/4 cup water

Few drops of red food coloring (0ptional)

Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes.

To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges.

If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Rhubarb

Cinco de Mayo Flautas

2009-04-28T16:08:00.000-07:00

Hola! Okay, so I'm a week early, but let's plan ahead for celebrating Cinco de Mayo! I love any excuse to throw a mexican fiesta. This recipe for Flautas (little flutes) comes from a mexican cookbook of my mom's. I try to stay away from fried foods but this is one I embrace with open arms. It is easy to dress up by serving on shredded lettuce and add your favorite guacamole, salsa, sour cream, and any other toppings you adore.

Other menu ideas: Fiesta Salad with Lime-Cilantro Dressing, Spanish Rice, Carnitas (use in chimichangas, soft tacos, or as a salad). For dessert serve vanilla ice cream drizzled with caramel and topped with a churro or cut a tortilla in quarters, spread with butter, sprinkle with cinnamon and sugar, fry in oil and serve with ice cream.

Find more fabulous mexican recipes today at Life As Mom. Find more at Tasty Tuesday and Tempt my Tummy Tuesday.

Chicken Flautas

2 chicken breasts

1/2 tsp ground cumin

1 cup shredded mexican cheese blend

1 (4 oz) can diced green chilies

16 (8 inch) flour tortillas

Place chicken breasts in a large saucepan. Add about 1 cup of water and bring to a boil. Reduce heat and simmer, covered, for 20-25 minutes or until chicken is tender. Drain water and cool. Use two forks to pull chicken into long, thin shreds. In a bowl, mix chicken with cheese, green chilies, and cumin. Set mixture aside.

Stack tortillas tightly in foil. Heat in a 350 oven for 10 minutes to soften. Remove half the tortillas at a time, keeping others warm in oven. (Sometimes I skip this step if I am in a hurry or my tortillas are already very soft). For each flauta, overlap two softened tortillas by about half. Spoon about 1/3 cup of chicken mixture lengthwise down center of tortillas. Roll up tightly. Secure with toothpicks. (I also make a few smaller flautas for my boys by using 1 instead of 2 tortillas).

In a heavy skillet, heat about 1/2 inch of oil to 365. Fry rolled up tortillas, 2-3 at a time, for 3-4 minutes or until crisp and golden brown. Drain on paper towels. Keep warm in 300 oven. Remove toothpicks. Serve flautas on shredded lettuce and with sour cream, salsa and guacamole.

Pretty Much Perfect Peanut Butter Cookies

2009-04-21T20:31:00.000-07:00

There's something about the smell of a warm plate of cookies that lifts your spirits. I have a weakness for warm cookies and always overeat when they are fresh from the oven. If I could just hide from them long enough until they cool, I would not be so tempted. But what's the fun in that? These peanut butter cookies are my go-to cookies when I need a treat in a hurry. This is a family recipe handed down from my grandma. I added peanut butter chips to the recipe.

Peanut Butter Cookies

1 cup butter

1 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 1/2 cup flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

peanut butter chips (I use Reese's brand)

Mix together butter, peanut butter, and sugars. Add eggs and mix. Then stir in flour, baking powder, baking soda and salt. Fold in 1-1 1/2 cups peanut butter chips. Drop by teaspoonfuls onto cookie sheets. Press down gently with fork to make a crisscross pattern. Cook at 350 for 8 minutes or until puffed and golden brown. Cool on a wire rack.

Crepes

2009-04-07T14:45:00.000-07:00

Crepes are some of my favorites. They are easy to make and look beautiful. They are perfect for that special Easter, Mother's Day or ladies' brunch. Make them for breakfast, add savory fillings for a lunch/dinner, or serve as a simple but elegant dessert. My mother-in-law bought me a crepe maker a couple years ago and I love it, but you can also cook them in a regular frying pan. Crepes are a great way to be creative and make your own fillings. Find this recipe and more at Life as Mom (Mother's Day recipes), Tasty Tuesday, Tempt my Tummy Tuesday and Kitchen Tip Tuesday.

Basic Crepe Batter

(makes about 22 crepes)

4 large eggs

1 1/2 cups milk

1 1/2 cups flour

1/4 tsp salt

Combine the eggs and milk in a blender. Add the flour and salt and mix on high speed until smooth. Strain the batter to remove any lumps. Let the batter rest at room temperature for 30 minutes.

If using a crepe maker, see manufactuer's directions. To use a non-stick frying pan, heat over medium high heat. Spray pan with cooking spray. Pour about 1/4 cup of batter into center of pan. Tilt and turn the pan (circular motion) so the batter coats the surface evenly. Cook for approximately 2 minutes until the bottom starts to brown. Flip over and cook the other side.

Tips: Crepe batter can be stored covered in the fridge for a couple of days. Cooked crepes can be frozen or stored for a week in the refrigerator. Simply stack a batch on a sheet of foil or waxed paper and seal in a large plastic food storage bag. To use, allow crepes to warm up to room temperature. They will peel apart with a gentle pull. Or the stack can be warmed and covered with foil in an oven on low.

Brunch Toppings for Crepes:

Basic - brush with sweet butter and jam

Apple Crepes - I like to buy chunky applesauce, heat it on the stove and add a little lemon juice and cinnamon. Done! Or: peel and dice 5-6 apples. Add 1 tsp of lemon juice and boil in water. (Water should almost cover apples). Add 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Bring to a boil, then reduce heat to simmer for 10-12 minutes. Apples should be soft, but not mushy. Dissolve 2 Tbsp cornstarch in 1/4 cup cold water. Add cornstarch mixture 1 tsp at a time till desired thickness. Fills about 25 crepes. Serve with whipped cream (or add ice cream for a dessert).

Strawberry Crepes - wash and hull 3 cups fresh strawberries. Crush 1 cup, slice remainder and set aside. Combine crushed berries with 1/2 cup sugar, 1/4 cup water, 1 Tbsp cornstarch and a dash of salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Add 1 tsp butter and fold in sliced berries. Serve crepes with whipped cream, cream cheese or yogurt.

Dessert Sundae Crepes:

Roll a scoop of your favorite ice cream in a crepe and top with chocolate fudge sauce and whipped cream. Or for ice cream cups: brush one side of each crepe with melted butter, place snugly over bottom of muffin or custard cups (buttered side up) and bake in 375 oven until crisp, about 8-10 minutes. Cool and fill with ice cream, mousse, or fresh fruit. Have fun!

Lime Cilantro Salad & Dressing

2009-04-03T09:29:00.000-07:00

Ah, Creamy Lime-Cilantro Dressing. Where have you been all my life? With Easter fast approaching and my house finally on the market, I am ready to enjoy some lighter spring dishes. The sun even broke through the cloudy sky today, making everything right in my world. This salad dressing makes any green salad right, it would also be great to dip veggies in. I created the salad by combining a couple my friend Christine sent me. If you add chicken it would make a great meal paired with rolls. My Kitchen Cafe gets credit for the fantastic salad dressing. Now if you'll excuse me, I think there is leftover salad in the fridge calling me... Head over to the Grocery Cart Challenge to find more recipes today.

Lime Cilantro Dressing

3 fresh tomatillos, quartered

1 pkg dry Ranch buttermilk dressing

1/2 cup mayonnaise

1/2 cup sour cream

2/3 cup buttermilk

1 cup fresh cilantro

2 cloves garlic, crushed

juice of 1 lime (about 3 Tbsp)

Peel the papery husks off the tomatillos and wash off the sticky residue. Combine with the other ingredients in a blender and process until smooth. Refrigerate for at least an hour before serving.

Fiesta Salad (I cut recipe in 1/2 for my family)

1 head green leaf lettuce, rinsed and torn

1 head red leaf lettuce, rinsed and torn

1 fresh tomato, chopped

1/2 red onion, sliced

1 (15 oz) can black beans, drained

1 (15 oz) can whole kernel corn, drained

1 avocado, chopped

couple handfuls of cilantro

1 cup of shredded cheddar or white mexican cheese

2 boneless chicken breast halves, cooked and chopped (optional)

Crumbled tortilla chips

Combine all ingredients in a large bowl. Add the cheese and tortilla chips last. Serve with Lime Cilantro dressing.

Pork Soft Tacos

2009-03-17T15:50:00.000-07:00

Happy St. Patrick's Day! I don't have a fun green recipe for you, although there are green avocados in this dish! We are preparing to put our house on the market so I have not had as much time for cooking lately as I would like. After a hard day of remodeling bathrooms, organizing closets, and worst of all, going through the dreaded paper piles, I'm tired! This recipe makes a great weeknight dinner that's interesting and quick to make. I adapted it from a Rachael Ray recipe. My previously posted Mexican Rice and a green salad would be great side dishes to serve with this. Find more recipes at Tasty Tuesday and Tempt my Tummy Tuesday.

Pork Soft Tacos

2 Tbsp extra-virgin olive oil

1 onion, finely chopped (divided)

1 pound ground pork

1 Tbsp sweet smoky paprika

1/2 Tbsp chili powder

salt and pepper

eight 6-inch flour tortillas

one 10-ounce pkg frozen corn, thawed (or one 8-oz can corn, drained)

2 Tbsp finely chopped cilantro

juice of 1 lime (about 1 Tbsp)

shredded monterey jack or cheddar cheese

2 avocados, cut into wedges

In a large skillet, heat the olive oil over medium heat. Add half the onion and cook until softened. Add the pork, paprika and chili powder. Cook and break up the meat until browned and cooked through, 8-10 minutes. Season to taste with salt and pepper.

If you want to warm your tortillas, place them in a 300 oven for about five minutes. Meanwhile, in a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season to taste with salt and pepper.

To serve, top each warm tortilla with cheese, meat, corn salsa and avocado wedges.

Classic Buttermilk Waffles

2009-03-10T11:45:00.000-07:00

Last week our family had the stomach flu. While my kids bounced back quickly, I didn't feel well the whole week. Consequently, we ate a lot of simple food. One of our favorite comforts is having breakfast for dinner. In fact, we eat breakfast for dinner so often that my four year old son is a bit confused. He spent the night at my mom's and she made him waffles for breakfast. He looked down at the waffles and said, "grandma, we eat waffles for dinner, not breakfast!" Oops... Well, enjoy this recipe for buttermilk waffles from The King Arthur Flour Baker's Companion. They are simple to make and delicious no matter if you decide to have them for breakfast OR dinner!

Why use buttermilk instead of milk? The acidity in buttermilk tenderizes the gluten (protein) in the flour and helps it to rise better. TIP: If you don't have buttermilk on hand, try these substitutes. For 1 cup buttermilk: Mix 1 Tbsp lemon juice or vinegar with 1 cup milk and let it sit for five minutes. Or mix 1/4 cup milk with 3/4 cup plain yogurt. They also sell powdered buttermilk that you mix with water. Find this recipe and more at Tasty Tuesday, Tempt my Tummy Tuesday and Kitchen Tip Tuesday.

Classic Buttermilk Waffles

2 large eggs

1 3/4 cup (14 oz) buttermilk

1/2 cup butter, melted and cooled to room temp (*important to cool it first)

2 tsp vanilla extract

1 3/4 cup all-purpose flour (or can use 2 cups {8 oz} pastry flour)

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup pecan meal (optional, I haven't tried but would be good to add a nutty flavor)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

Spray the waffle iron with a nonstick cooking spray and preheat it. For an 8-inch round waffle, pour about 1/3 cup batter onto iron. Cook for 2-3 minutes, until the iron stops steaming.

Thai Peanut Noodles

2009-02-23T14:55:00.000-08:00

This pasta dish has been a family favorite for a few years now. This recipe comes from my friend Anjanette and it is great because a) I love cilantro, b) I love peanut sauce, c) I love Thai dishes, d) I love how simple it is to throw together, and e) well, you don't need any more reasons, do you? My stepmother Onn is Thai and makes incredible food, so we always think fondly of her when we eat this and wish we were in her kitchen, eating spring rolls and spicy Thai food. Find more family favorite recipes today at Friday Favorite Ingredient.

Thai Peanut Noodles

1 lb chicken, cut into small, thin strips
8 oz thin spaghetti (to make gluten-free, use GF pasta)
4 green onions, chopped
4-6 baby carrots, sliced thin
cilantro, chopped finely
peanuts and fresh lime (I like to serve with lime wedges and squirt on some lime juice)

Peanut Sauce

1/4 cup sugar
1 tsp salt
1 tsp pepper
1/2 cup oil
3/8 cup (1/2 of a 3/4 cup) rice vinegar
1/8 cup soy sauce
2 Tbsp peanut butter
1/4 - 1/2 tsp crushed red pepper (adjust for how hot you want it)

Mix sauce together and set aside. Toss the chicken strips into the sauce to marinate. While cooking your noodles, chop the green onions, baby carrots, and cilantro.

Right before your noodles are done, take the chicken out and brown it. Bring the peanut sauce to a boil for a couple of minutes. (Be careful not to overboil or sauce will caramelize). Strain noodles and put into a large bowl. Place veggies and chicken on top of pasta and pour sauce over top. Sprinkle with chopped cilantro and serve with peanuts and fresh lime. Enjoy!

Homemade Pizza Night

2009-02-16T11:35:00.000-08:00

My family loves pizza. But with four hungry boys, pizza night is really getting expensive! This is where my bread machine comes to the rescue. It can whip up fresh dough for pizza crusts in a flash. It's easy to personalize the pizzas, we always make one plain pepperoni for the kids, and one "fun" pizza for my husband and me. My bread machine was faithfully mixing pizza dough last weekend when it met a terrible fate. Apparently I placed it too close to the counter edge, and with one energetic mix it toppled over and crashed all over my kitchen floor. Yes, it was a sad, sad day. Hopefully it can be replaced quickly.

Tips: This is a great crust because it uses both white and whole wheat flour and sea salt. If you have never tried sea salt, I recommend it highly. If you have a pizza stone, use it! Preheat it in the oven to get it nice and hot. Sprinkle a little cornmeal on your stone before rolling the dough out on it to prevent sticking. Also, it's worth it to take the time to shred your own cheese. Pre-shredded cheese from the store has a coating on it to avoid clumping that prevents it from melting as nice as cheese you shred yourself. I'll also include the recipe for one kind of pizza we enjoy, a BBQ chicken pizza.

Find this recipe and others at Tasty Tuesday, Tempt my Tummy Tuesday, and Kitchen Tip Tuesday. Enjoy!

Bread Machine Pizza Dough

1 1/3 cups water (80-90 degrees F)
1 tsp honey
2 tsp sea salt
2 Tbsp extra virgin olive oil
3 1/4 cups bread flour
3/4 cup whole wheat flour
2 1/4 tsp yeast (instant or bread machine yeast)

Place ingredients in order listed in bread machine pan. Select dough cycle and press start. Bread machine times will vary, mine takes about 1 1/2 hours. When cycle is complete, roll out dough on pizza pans. Will make enough for two crusts.

BBQ Chicken Pizza

1/2 cup (approx.) favorite barbecue sauce
1/2 red onion, thinly sliced (sometimes I caramelize it first)
1 large chicken breast, cooked and shredded
1 1/2 -2 cups mozzarella cheese
1/4 cup fresh cilantro, chopped

Preheat oven and pizza stone at 400. Sprinkle pizza stone with cornmeal. Roll dough out on stone. Spread barbecue sauce over dough. Sprinkle 1/2 cup cheese over sauce. Arrange onion slices and chicken over cheese and then top with remaining cheese. Bake 15-25 minutes or until crust is golden brown. (Watch oven, if using cookie sheet, it may be a shorter time). Sprinkle with fresh cilantro and slice into wedges.

Cook up some love: Part 3

2009-02-06T10:39:00.000-08:00

The final part of our special valentine's dinner is a tomato bisque soup to begin your meal with. This is a fantastic soup that can be served hot or cold, may be refrigerated several days or frozen, and it's even pink for Valentine's Day! It goes perfect with the Chicken Wellington but can also stand alone, just serve with a salad and crusty rolls for a complete dinner. My children prefer to have canned tomato soup, which I secretly think is great, it leaves more tomato bisque for my husband and I! This recipe also comes from a church cookbook. Go to the Grocery Cart Challenge to find a recipe swap today.

Tip: When you go to puree the mixture in the blender, make sure you cool the soup first and then puree it in small batches. If you try to puree a large batch of hot soup it will explode all over your kitchen! And then you will not be feeling the love.

Creamy Tomato Bisque

1/4 cup butter

1 cup celery, chopped

1 cup onion, chopped

1/2 cup carrots, chopped

1/3 cup flour

2 (1 pound 12 oz) cans whole tomatoes, drained and chopped

2 tsp sugar

1 tsp basil

1 tsp marjoram

2 bay leaves

4 cups chicken broth

1 pint whipping cream

1/2 tsp paprika

1/4 tsp curry powder

1/4 tsp white pepper

3/4 of a 7-oz container pesto sauce

Parmesan cheese to taste (approx 1/2 cup)

Melt butter in a large saucepan. Saute celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaves and broth. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaves. Cool slightly.

Carefully puree 1/3 of the mixture at a time in a blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add pesto and parmesan to taste. Add salt and adjust seasonings. Serve hot or cold. Makes 8-10 servings.

Cook up some love: Part 2

2009-02-02T15:52:00.000-08:00

Ah, Valentine's Day. While visions of a romantic candlelight dinner for two dance in my head, reality is usually it falls on a hectic school night with homework and activities. You can still share the love with your spouse (and children) with a special dinner planned. Our tradition is to set the table nice, put valentines and treats out on the table, and even add that romantic candlelight! Since I'm working backwards, next week I'll share the recipe for a tomato bisque soup to start your meal.

I have been playing around with a recipe for Chicken Wellington I got from a church cookbook. I added a Dill sauce and prosciutto ham and we all loved it. It is not difficult to make but is more time-consuming. It took me a little over an hour to prepare, with numerous interruptions from the dog, toddler, preschooler and two older boys doing homework. It is an elegant meal for that special occasion or dinner party. Enjoy!

And check out 11th's Heaven Homemaking Mondays for more fun recipes, Tasty Tuesday, Tempt my Tummy Tuesday, and Kitchen Tip Tuesday for lots more tips and recipes. Tuesday is a fun day!

Chicken Wellington

1 pkg puff pastry sheets (find in freezer section)

salt and pepper to taste

2 tsp dried thyme leaves

8 boneless chicken breast halves

5 tablespoons butter, divided

1 onion, finely chopped

1/4 pound mushrooms, diced

2 tablespoons chopped parsley

8 slices prosciutto

1 (8 oz) package cream cheese

2 tablespoons Dijon mustard

Egg wash (1 egg and 2 Tbsp water mixed together)

Thaw pastry for 30-40 minutes. Preheat oven to 375. Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 Tbsp butter; set aside. Add remaining butter to skillet. Add onion and mushrooms, saute until tender and liquid has evaporated. Sir in parsley.

On a lightly floured surface, roll each pastry sheet out to (approx) 14-inch square. In a small bowl, combine cream cheese with mustard; spread over pastry sheets. Cut each pastry sheet into four squares. Sprinkle each pastry square with 2 Tbsp mushroom mixture. Top each square with chicken breast.

Brush edges of pastry with egg wash; wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Score tops of pastry with knife. Brush tops of pastry with egg wash. Bake 25 minutes or until puffed and golden brown. Makes 8 servings.

(While Chicken Wellington is baking, make the dill sauce)

Dill Sauce for Chicken Wellington

1 Tbsp olive oil

1 Tbsp each garlic and shallots

1/4 cup white wine or chicken broth

1 1/2 cups heavy cream

1 Tbsp fresh dill and salt and pepper

Heat olive oil. Add garlic and shallots and cook until tender. Add broth/wine. If using wine, cook until most of wine has evaporated and add heavy cream. Bring to a gentle boil, then reduce heat and cook for 20 minutes. Toss in dill and salt and pepper generously to taste. Spoon sauce onto plates and place Chicken Wellington on top of sauce.

Cook up some Love: Part 1

2009-01-22T12:34:00.000-08:00

With Valentine's Day fast approaching, bake up some homemade love for your sweethearts. Next week I'll post a special dinner menu. But first things first, DESSERT! Now I love chocolate as much as the next girl, but I usually choose a different dessert over chocolate cake. Well, no more! This chocolate bundt cake is fantastic and I love how beautiful it looks with its thick frosting poured over the top. And the best part is that it's a cinch to make since it starts with a cake mix. Thankfully no one was around to see me frantically licking all the frosting off the bowl and mixers! This recipe is from the Sisters' Cafe cooking blog. I will be making this again on Valentine's Day for all the special boys in my life.

Head over to Grocery Cart Challenge or Tempt My Tummy Tuesdays to find other recipes and great ideas to save money on grocery shopping!

And check out Favorite Ingredient Friday for more great chocolate Valentine's Day recipes!

Super Moist Chocolate Bundt Cake

1 devil's food cake mix
1 (4 serving size) instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer for 1 minute. Stir down the sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan. Bake 45-50 minutes at 350. Cool for 20 minutes. Invert onto serving platter.

Frosting:

1/2 cup (8 Tbsp) butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk
4 cups powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake.

Mexican Red Rice

2008-12-14T14:29:00.000-08:00

This is a good side dish to go with the carnitas or other mexican dishes. This recipe is from the Food Network. For the canned tomatoes, I use Rotel to spice things up. Rotel also sells mild diced tomatoes and green chilies if your kids (or you) want it milder.

Mexican Red Rice

2-3 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups long-grain white rice

1 tsp smoky paprika

1 tsp chili powder

1 bay leaf

2 cups canned crushed tomatoes (I used Rotel brand)

2 1/2 cups chicken broth (to make gluten-free, use GF broth)

salt and pepper as needed

Heat the oil in a medium saucepan over med-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, spices and bay leaf. Cook and stir until the rice is opaque, about 2 minutes. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender, about 20-25 minutes. Uncover, fluff with a fork and serve.

Dinner and a Movie: Carnitas Sweet Pork

2008-12-14T14:21:00.000-08:00

Check out Slow Cooking Thursday hosted by Diary of a Stay at-home Mom for more crock-pot recipes!

Napoleon Dynamite is one of those goofy movies that grows on you and you find yourself quoting often. With Craig's mexican heritage, we love the character Pedro. The school audience is told not to vote for Pedro because "who wants to eat chimichangas for lunch every day?" We do! So vote for Pedro and enjoy this fried pork for dinner soon. It is very easy to make in the crock pot. I also love it because the filling can be used in several dishes. Serve in soft tortillas, fry for chimichangas, or serve over shredded lettuce for a great tostada salad. It starts with Del Real Carnitas fried pork, which you can find in Costco's open refrigerated area by the fresh meats. I found it at my Costco by the tamales. I discovered this recipe off the food blog Satisfying My Sweet Tooth. If you can't find it at your Costco, come on over and we'll have a mexican feast and watch Napoleon play tetherball!

Carnitas Sweet Pork

1 pkg Del Real Carnitas fried pork (from Costco)

1-2 cans chicken broth

1/2 cup packed brown sugar

1 Tbsp minced garlic

1/4 cup minced onion (can also use dried onion)

1 tsp cumin

Cook pork as per directions on package. Shred the cooked pork with two forks and put in crock pot. Add all other ingredients and simmer for at least 3-4 hours on low, stirring occasionally. Use 1 can chicken broth when making soft tacos or chimichangas, use 1 1/2 to 2 cans when making salad.

For soft tacos: put filling in tortillas. Serve with shredded cheese, guacamole, sour cream and salsa. Add any toppings you want.

For chimichangas: take tortilla and put 1/2 cup of filling in it. Fold the two sides over and roll, keeping it closed with a toothpick. Fry in about 1 inch of oil. Turn it when the bottom is brown to cook both sides until golden and crisp. Top with all the fixings you want: lettuce, cheese, tomatoes, sour cream, salsa, olives, green onions, etc. Serve with spanish rice and black beans.

For salad: Layer the hot meat filling over lettuce and anything else (see toppings above) including rice and beans if prefer. Can buy tostada shells, cook as per directions on package, and layer everything in tostada!

Peppermint Ice Cream Desserts

2008-12-07T14:39:00.000-08:00

Each year I look forward to the Christmas season and all the wonderful peppermint treats. Dreyers peppermint ice cream, mint m&m's, peppermint hot chocolate, and of course the combination of peppermint and chocolate. There are too many tempting choices! Here are two ice cream favorites:
We love this dessert. It's handy to keep in the freezer for those drop-by Christmas guests! It does need approx. 11 hours to freeze, so plan ahead.

Chocolate Peppermint Dessert
1 pkg (1 pound) oreo cookies, crushed (about 3 cups)
1/2 cup butter, melted
1/2 gallon peppermint ice cream, softened
12 oz cool-whip, thawed
1/3 cup butter
2 cups prepared hot fudge sauce
1/2 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased 13x9 pan. Stir together ice cream and 2 cups of cool whip; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm. Pour hot fudge sauce evenly over ice cream. Sprinkle with crushed candy canes. Freeze at least 8 hours but no longer than 2 weeks. To serve, cut into squares. Serve with extra cool whip and warm hot fudge sauce. 15 servings

These ice cream balls are very easy to make, unless you are making 95, like my 2 friends and I did last week for an adult social. These are great to top with a favorite holiday cookie. We served them in wide mouth cups and dipped the rims in red sprinkles for a festive presentation! This recipe is easy to adjust for large or small groups.

Peppermint Snowballs

1/2 gallon vanilla ice cream, softened slightly
crushed candy canes

Use an ice cream scooper to scoop 12 large scoops of ice cream. Roll the ice cream balls in crushed candy canes. Place in wide mouth cups or dessert bowls and add a cookie or mini candy cane to serve. Serves 12. Enjoy!

I'm Thankful for Side Dishes!

2008-11-22T10:04:00.000-08:00

It's almost Thanksgiving, the top food holiday of the year! Although I love this day, sometimes the food selection is predictable and well, boring. I'm grateful for unique side dishes to go along with that yearly turkey and pumpkin pie! Here are two twists on traditional favorites, I'll have to beg my mother-in-law for her sweet potato recipe later, it's superb!

If your family enjoys a cranberry sauce with their turkey, try this! We enjoy this every year. The fresh cranberries and orange make a far superior sauce than just jellied cranberry sauce. This recipe is from my mom and Aunt Kleis - thanks for sharing with us!

Cranberry-Orange Sauce

1/2 cup orange juice

1/2 cup water

1 cup sugar

1 Tbsp grated orange rind

1 pkg fresh cranberries

Mix together in saucepan. Cook until cranberries pop. Bring to a boil, then turn lower until they pop and thicken. Cool and store.

I found this recipe years ago amongst several recipes sent by a company trying to get me to buy their magazine. I'm not a fan of the popular green bean casserole but I do love this version that uses fresh green beans and fresh bread crumbs. If you decide to use store bought bread crumbs to save time, try the Panko bread crumbs. These Japanese crumbs are much better and crispier than the regular ones. Have a Happy Thanksgiving and enjoy that pumpkin pie!
Green Bean Casserole

Sauce:

1 1/2 Tbsp butter

3 Tbsp flour

1 1/2 cups milk

3-4 tsp dry ranch salad dressing mix

1/4-1/2 tsp pepper

Casserole:

1 cup chopped onion

2 gloves garlic, minced

1 1/2 cups sliced fresh mushrooms (can leave out if you don't like mushrooms)

1 1/4 pounds fresh green beans, cooked until crisp-tender

For white sauce: melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper; set aside.

Preheat oven to 350. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside. Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2 quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes. Enjoy!

Comforting Cream Cheese Potato Soup

2008-11-04T14:46:00.000-08:00

We have had some very rainy weather lately. The foggy mornings and rainy days make me want to curl up next to a roaring fire with a good book and some steaming soup or hot chocolate in my hands. That doesn't happen as nearly as I would like, but at least I can make my comfort food! This is a new favorite I found on The Sisters Cafe cooking blog. I love potato soups and this one is wonderful!

Chicken Cream Cheese Soup
1 lb chicken (breasts, tenders or combo)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
3-4 potatoes, diced small
1 c milk
1/4 c flour (to make gluten-free, use Pamela's GF flour blend)
8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of water or enough to cover vegetables. Add bouillon cubes (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Chocolate Chip Pumpkin Bread

2008-10-17T14:19:00.000-07:00

Another Autumn tradition is baking this chocolate chip pumpkin bread. I got it from a Taste of Home magazine a few years back. It makes a perfect after-school or anytime snack. I even love to warm up a slice, slather butter on it and have it with breakfast. But that's just me, you go ahead and eat it anytime you choose! It makes two regular loaves or you could use 3-4 mini-loaf pans. Jazz things up by adding some mini-chocolate chips on top after it's baked. The best part is it's perfect for giving to friends as a fall treat. Add some of those new pumpkin spice hershey kisses wrapped in cellophane and everyone will want you to come over!

Chocolate Pumpkin Bread

3 1/3 cups flour

3 cups sugar

4 tsp pumpkin pie spice

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

4 eggs

1 can (15 oz) solid-pack pumpkin

2/3 cup water

2/3 cup canola oil

2 cups (12 oz) semisweet chocolate chips

1 cup sliced almonds, toasted (optional - I leave out)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil. Stir into dry ingredients just until moistened. Stir in chocolate chips (and almonds if you like).

Pour into two regular greased loaf pans (or use 3-4 mini-loaf pans). Bake at 350 for 70-75 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.

Cooking with Fall Apples

2008-09-28T16:00:00.000-07:00

Aah, the first crisp apples of Fall. They are the only thing that help me get over losing the summer fruits. Fall is my favorite time to bake. Apples and cinnamon and pumpkin, oh my! And yes, I did notice that I am posting more dessert recipes than main dish recipes. I just can't help it. I get excited every time I have an excuse to make a dessert whereas I have to do main dishes every day. The boys picked our apple tree clean of apples last week so we were excited to use them in some recipes.

This recipe for apple dumplings is from The Pioneer Woman website. This is hands down my favorite cooking site. She is so hilarious and shows descriptive step by step pictures of making the recipes. You will probably never visit my cooking blog again after seeing hers, but it's so fun I still need to share it with you! We made these dumplings last week and were in heaven. I cut the recipe in half and baked it in a 9x9 pan instead. Later I wished I had made the whole recipe because I loved them so much. I didn't have any leftovers to hide and eat after the kids went to bed. Oh well, next time, because I will be making these again soon!

Apple Dumplings

2 Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 small can Mountain Dew

Peel, core and cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. Bask in the praise from your family and friends!

"Hot Chocolate" Brownies in a Mug

2008-09-15T15:26:00.000-07:00

Brownies are the only dessert I make where I have to stop myself from licking all the batter. I am very selfish with my brownies, only sharing a few with the boys and gobbling up the rest after they are in bed. I curl up on the couch with my warm brownie in a bowl, topped with vanilla bean ice cream and chocolate syrup. Pure chocolate bliss. Luckily for my boys, the Crock Pot Lady blog had this fun recipe for making brownies in mugs in a crock pot. Of course it’s easy to make brownies in the oven, but this is novel and fun! We made these brownies for a family movie night last week. It was hard for me to share so much with them, but my boys were so excited and LOVED eating their "hot chocolate" brownies. And sharing is good!

Brownies in a Mug

-mugs (I fit 4-5 mugs inside of a 6 quart crockpot. Don't pick fancy mugs--use ones that you would throw in the dishwasher or heat up in the microwave.)

-your favorite brownie mix and ingredients per box instructions

-whipped cream or vanilla bean ice cream

-chocolate syrup and/or sprinkles or mini m&m's (optional)

Mix up the brownie mix according to the directions listed on the package. Spray the mugs with cooking spray. Spoon brownie mix into each mug, filling it about 1/2 to 2/3 of the way. Put the mugs in the crockpot. Cover and cook on high for 2 to 3 ½ hours.

Cook time depends on what brownie mix you use, just check about every half hour after 2 hours. You will know they are fully cooked when they have risen, pulled away at the sides and you can insert a knife and pull it back out clean. Unplug the crockpot, and let the mugs sit with the lid off. They will be HOT. Leave them alone for a bit before removing. When the mug is coolish to the touch, top with whipped cream or vanilla ice cream and optional toppings.

Sanity Savers : The Crock Pot

2008-09-15T14:56:00.000-07:00

I really, really love my crock pot. I think it is definitely in my top 10 favorite things list. I usually use my crock-pot once a week but last week I was inspired to use it everyday. What a difference it made for our evenings! I will be posting some favorites that help make for stress-free dinners!

This recipe is the quickest and easiest crock pot recipe I use with only 4 ingredients! It is not what I would call low-fat, but more importantly it is delicious and comforting! Of course you could use low fat cream cheese and cream of chicken soup if you wanted to. I just don't. Although I probably should. Nah, I'd rather just go walk it off instead! I got this recipe from my friend Stephanie C. a few years back - thanks!

Cream Cheese Chicken

8 oz cream cheese, softened
1 can cream of chicken soup
1 pkg Italian dressing mix
8-12 chicken tenders
(this recipe is easy to reduce/double as needed for your family)

Combine cream cheese, soup and Italian dressing mix and pour over chicken in crock pot. Cook on low heat for 6-8 hours. Serve over rice (or egg noodles if you prefer).

Dutch Oven Delights

2008-08-26T20:13:00.000-07:00

I got a dutch oven for my birthday and I am all pumped up to use it! I love my slow cooker, but Dutch ovens always looked intimidating to me because I thought they were just for camping. Then we visited our friends and I was surprised to see them simply using it in their backyard, placed on cement patio stones. I am excited to explore this whole new area of cooking, plus it's a great item to have in your food storage for when the electricity goes out! Check out Byron's Dutch Oven Cooking for great info and tons of recipes on dutch oven cooking. Robb and Maria's favorites are the Peach-Orange Dump Cobbler and the Chocolate Lovers Delight. It's great because the website said these recipes can also be cooked in your oven at 350. Peach cobbler in rainy weather, yea!

Peach-Orange Dump Cobbler
2 (30 oz.) cans sliced peaches; drained (oooh, fresh peaches from the farmers market would be great too!)
1 yellow cake mix; dry
1 can Orange soda
1 1/2 tsp. cinnamon
4 Tbs. butter; cut into pieces
3/4 cup brown sugar
vanilla ice cream

Line a 12" Dutch oven with heavy duty foil. To Dutch oven add peaches and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter. Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10

Fresh berries make great trifles!

2008-08-07T09:32:00.000-07:00

Recently we went to our local farmers’ market. The checkout gal looked like she was going to shed tears of joy as she listened to my boys argue over which fruit they liked best and what we should buy! I finally promised to come back weekly to get them out of there. Even baby Micah tried to get in on the action by snatching a handful of raspberries! I used the fresh berries to make this trifle for a church social. The recipe is from an "Everyday with Rachael Ray" magazine.

Lemon-Berry Trifle

1/2 cup seedless raspberry jam

2 cups heavy whipping cream, chilled

10 oz prepared lemon curd

1 angel food cake, cut into pieces (I prefer to make my own with a boxed mix, but to save time you can buy 12 ready made sponge cake shells and cut them in half)

3 half-pints raspberries, blackberries or both

-In a small bowl, stir together the jam and 1/4 cup water and microwave for 1 minute. Stir until slightly cool.

-Using an electric mixer, beat the cream at medium-high speed until stiff. Fold in the lemon curd until mixed.

-Lay pieces of angel food cake or 8 cake shell halves in an even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.

Dinner and a Movie: Gyros

2008-07-29T22:46:00.000-07:00

I can't make greek gyros without thinking about "My Big Fat Greek Wedding." Such a fun movie, and you can't beat the combo of family and good food. I love gyros because like tacos, the toppings are easy to personalize. I combined several different recipes to make this one. We like our flatbread/pitas charred and crispy, but you can also fold them soft like a sandwich. Hope you enjoy - Opa!

Greek Gyros

1-2 lbs 1-inch-thick sirloin steak (or can use rotisserie chicken)
2 Tbsp olive oil
Flatbread or pita bread
Toppings: thinly sliced cucumber, tomato and red onion, olives, shredded romaine or baby spinach leaves, lemon wedges

Yogurt Sauce:
1 cup crumbled feta cheese
3/4 cup plain yogurt (greek-style if you can find it)
1 tsp lemon juice
1 clove garlic, grated (or 1 tsp jarred minced garlic)
1 tsp oregano
1 tsp ground cumin
1-2 dashes hot pepper sauce (optional)

Preheat broiler or a grill to medium. Drizzle the steak with olive oil, season with salt and pepper. Cook, turning once, 8 to 10 minutes, or until done to your liking. Let cool slightly, then thinly slice.
While steak is cooking, puree the feta, yogurt, lemon juice, garlic and spices in food processor, blender or magic bullet. Season with salt and pepper. Transfer to a bowl.
Char the flatbread/pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with lemon wedges and yogurt sauce.

Sneaky Summer Snacks

2008-07-17T14:28:00.000-07:00

While I usually enjoy having all my children home for the summer, I do not enjoy the endless begging for snacks. What's a desperate mom to do, with food prices rising as fast as my boys' appetites? Here are some snacks that my kids love to eat and I love to serve because they are healthy:

-yogurt with granola mixed in
-all-natural fruit leather (costco sells them)
-fresh or dried fruit (Costco sells dried cherries & dried mangoes that are awesome!)
-homemade muffins with a vegetable puree mixed in (more on purees later)
-veggies with dip (okay, okay, so my kids don't enjoy this often!)
-homemade or store-bought popsicles (whole fruit ones are preferable)
-string cheese or cheese w/crackers (Try FoodShouldTasteGood Multigrain tortilla chips/crackers. They are great plain, topped with cheese or try with melted cheese for healthier nachos. Thanks to Michelle W. who found them at costco {thank heavens we have a new costco nearby!})

Try these recipes for easy summer snacks that the kids can help you make:

Fruit & Cheese Kabobs
1 pint fresh strawberries, halved
1 1/2 cups red or green grapes
1 pkg (8 oz) cheddar & Monterey Jack cheese cubes
(You could also add other fruits your family enjoys, like melons or pineapple)

On 12 wooden skewers, alternately thread the fruit and cheese cubes. Serve with dip.

Fruit Dips:

Mix 1 cup (8 oz) vanilla yogurt, 1/2 cup sour cream, 2 tbsp honey and 1/2 tsp ground cinnamon. Serve immediately with fruit or refrigerate.
-or-
Mix 1 1/2 cup strawberry yogurt with 1 1/2 cup cool-whip. Can add colored sprinkles for fun right before serving.

Berry Yogurt Popsicles:

1 can pear halves in heavy syrup
1 cup blueberries (fresh or frozen)
2 cups vanilla yogurt

Drain the pears, reserving 2 Tbsp syrup. Place ingredients in a blender. Cover and mix until smooth. Pour into popsicle molds or paper cups with wooden sticks. Freeze until firm, 2 hrs or more.

Orange Creamysicles:

1 (6oz) can orange juice concentrate, thawed
2 1/4 cups heavy cream

Mix together and pour into six popsicle molds or paper cups with wooden sticks. Freeze until firm, 2 hrs or overnight. (To unmold, it helps to set the molds or cups in hot water for 30 seconds to loosen).
Frozen Bananas on a Stick:

4 medium firm ripe bananas, halved crosswise
1 pkg semi-sweet chocolate chips (also try white chocolate or butterscotch chips)
1/4 cup heavy cream
2 Tbsp butter
Choose for topping: granola, coconut, crushed nuts or cookies, mini choc chips or sprinkles

Peel bananas and insert a popsicle stick into cut end. Wrap loosely in wax paper and freeze for two hours. In top of double boiler (or microwave) melt chocolate with cream and butter until smooth and set aside. Transfer melted chocolate to a tall, narrow glass. Dip each banana into the chocolate, allowing excess to drip off. Roll in favorite topping. Serves 8.

Homestyle Amish Biscuits

2008-07-11T14:08:00.000-07:00

One of my major food weakness is bread. But not just any supermarket bread will do, we're talking hot, crispy bread from my bread machine, homemade buttery rolls & biscuits or sweet wholesome muffins. Oooh, I'm hungry already! These amish biscuits are a quick favorite to make and would be great with the jambalaya, hearty casseroles or soup.

Homestyle Amish Biscuits
2 1/2 cups flour
1/4 cup sugar
1 1/2 tbsp baking powder
3/4 cup cold butter or margarine
1 cup cold milk

Combine dry ingredients. Cut in butter or margarine (using a pastry blender or two knives) until mixture resembles coarse crumbs. Stir in milk just until moistened. Spoon into greased muffin tins. Bake at 400 for 20 minutes or until golden brown on top. Makes 1 dozen and they are great with jelly/jam.

Strawberry Spinach Salad

2008-07-10T14:00:00.000-07:00

I love combining recipes to fit my tastes. This strawberry salad is a favorite during the summer!

Strawberry Spinach Salad
1-2 bags baby spinach leaves, or 6 cups fresh spinach, washed & torn
1 pint fresh strawberries,, sliced
1 pkg (4 oz) crumbled feta cheese
1/4 cup sliced almonds or walnuts, toasted
red onion, sliced in rings

Combine ingredients in a large salad bowl. Serve with dressing. Enjoy! (My favorite salad dressings for this would be Good Seasons Red Raspberry vinaigrette with poppyseed, Brianna's Rich Poppyseed dressing or a good balsamic vinaigrette)