McConkie Menu

Cream Cheese Stuffed Lemon French Toast

2012-02-08T13:54:00.005-06:00

So, I guess its been a while since I have posted any recipes on this here blog. My how time flies when you are pregnant and not cooking real meals! :) But now that I am well into my second trimester and feeling better, I have actually been cooking/baking a ton. So apparently I am just super lazy and never post anything. Oops!

But... this was one recipe I just couldn't keep to myself. I saw it on a cooking blog a while ago and thought "I really need to give that one a try." Boy howdy am I ever glad I did. It was AMAZING. We actually had it for dinner and had plenty of leftovers for breakfast the next day. I can guarantee I will be making this again and again!

Cream Cheese Stuffed Lemon French Toast
with Strawberry Syrup

6 *Large, stale Butter Croissants
1 {8 oz.} package Cream Cheese
1 1/4 Cups Powdered Sugar, divided
2 Lemons
1 1/4 tsp. Lemon Extract
2 Eggs
1 1/2 Cups Milk
Fresh Strawberries, cleaned and sliced

Slice croissants in half lengthwise and set aside.

In a mixing bowl, combine cream cheese and 3/4 cups powdered sugar. Beat on high speed until smooth. Add in 1-2 tablespoons of fresh lemon juice, and the zest of one lemon. Combine until light and fluffy.

Spread a generous amount of cream cheese mixture on the bottom of each croissant and replace top. Press down to flatten slightly. You will need to cut the croissants in half at this point to get them all to fit in your pan. Lightly grease a 9x13 inch baking dish and place croissants in the pan, filling in all the little nooks {you may need to cut your croissants in smaller pieces to fill all the gaps}.

In small bowl, whisk together your eggs, milk, lemon extract, the zest of the 2nd lemon, and remaining 1/2 cup powdered sugar. Pour evenly over the croissants. Cover your pan and refrigerate for 8-10 hours, or until it looks like the moisture has been absorbed.

When you are ready to bake them, preheat your oven to 350 degrees and cover pan with aluminum foil. Cook for 30 minutes, then remove foil and bake for another 18-25 minutes, or until tops are a golden brown color and you do not see any more liquid. Remove and allow to stand at room temperature for about 5 minutes. Cut into square portions and serve with fresh strawberries and strawberry syrup.

Plain French Toast

With Syrup and Fruit

* I used small croissants. Forgot to get the big ones when I was at Costco! Since mine were so much smaller I ended up using 14 and only needed to cut 2 of them to fill in any gaps. I also didn't need to soak them as long because they were so small {5 hours}. I will try the big ones next time... much more cost effective {$5.99 at my Costco for 12 LARGE ones!}.

Strawberry Syrup

1 pint Fresh Strawberries, cleaned and stems removed
1/3 Cup Sugar
1 tsp. Almond Extract {or Vanilla if you prefer}

Roughly chop strawberries. Place in medium size pot and add sugar and extract. Cook over medium heat, stirring and smashing strawberries as you go. Cook for about 5 minutes on a low simmer. Remove from heat and let cool.

When mixture has cooled considerably, pulse in blender or food processor to desired consistency. I don't like chunks so I obliterated mine! Serve over French Toast and Enjoy!

And if you are feeling extra fancy, throw a little cream on top! :)

...annnddd with a little extra lovin'!

P.S. This would make a lovely Valentines Day breakfast... especially since all the work gets done the night before!

recipe source: Our Best Bites

Cream of Broccoli Soup

2012-01-20T00:38:00.004-06:00

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots.
2. Saute onion and garlic in butter in stock pot.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps. Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.

BLT Benedict

2011-11-10T10:07:00.009-06:00

Back in September, I had the fun chance to spend a day in the city with some of my favorite girlfriends. We were celebrating a birthday, so of course, that had to involve delicious food! We went to an awesome breakfast/brunch place called The Bongo Room. It was a hecka long wait to get in, but it was well worth it... well, ok, I didn't love what I got. I STILL don't know what I was thinking!! BUT... But, what everyone else got looked incredible {& we did get 2 orders of sweet pancakes to share. Those were heavenly}!

One meal in particular caught my eye, and after trying a bite of my friends, I decided right then and there I would be recreating it at home very soon. And let me tell you... I was so glad I did. We LOVED it. In fact my husband went back and poached himself another egg because he couldn't get enough.

Since I totally just copied this from what I saw, there is no real recipe, but I will tell you what I did. If you like Eggs Benedict & Pesto, this is a must try!!

{also, I took the easy route and used store bought Hollandaise sauce, but I am sure this would be even better if you were to make it from scratch.}

BLT Benedict

Eggs {poached}

English Muffins

Spinach

Bacon

Tomatoes

Pesto Sauce

Hollandaise Sauce

Start by cooking your bacon. I wanted it to have some substance, so I purchased thick cut Applewood Smoked Bacon. Next, wash your tomatoes and spinach, slice tomatoes, and set aside.

Next prepare your poached egg. If you have never poached an egg before, it is incredibly easy. Much easier than I expected it to be the first time I tried it. And lets be honest, who cares if it doesn't look perfect?! Here is a basic instruction video to show you an EASY way to poach eggs:

While your eggs are cooking, prepare your sauce according to the package directions {of course if you are making homemade, I would start there instead of the bacon!}. Add in pesto sauce (to taste) and whisk. Toast your muffin and prepare it by layering spinach, tomato, and bacon on top. When your egg is ready, place it on top of the bacon, and pour a good amount of hollandaise on top. Eat while hot!

Really, its that simple folks. Like I said, no real recipe, just an idea and ingredients.

Now I REALLY want this.

Like, NOW!

Andersen's Tuscan Tomato Soup

2011-11-09T19:30:00.005-06:00

This is a recipe that can be found at "La Jolla Groves" restaurant in Prove, UT. An up and coming restaurant that celebrated it's one year anniversary in July. I have never been but it seems to me like a hit soup you would find at a hip sandwich, soup, and salad restaurant like Zupas. Of all places, mom pulled this recipe out of a Zion's Bank magazine. I totally loved it!

Makes 1 gallon

3 TBsp Olive Oil
2 large onions, small dice
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and Pepper to taste

Heat oil in a medium-large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer. Simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

Grape Salad {eyeball salad}

2011-10-31T09:01:00.001-05:00

Happy Halloween!!!

Since its a holiday, I thought I would share a "spooky" recipe with you. Then I realized I didn't have any, so I improvised and renamed this delicious grape salad "Eyeball Salad"! I got this recipe from my friend Tiff ages ago, and I still always have to ask her the exact ingredients when I want to make it again. I figured it might be time to actually write it down somewhere so I can stop bugging her!! :)

The funny part though? Its SO RIDICULOUSLY EASY. You will literally mock me once you see how few ingredients/instructions there are. What can I say...

Grape Salad

aka: EYEBALL SALAD

{just for today though!}

1 Bag Red Grapes

1 Bag Green Grapes

1, 16 oz. container Sour Cream

1, 8 oz. container Cool Whip Topping

1 package Cream Cheese

1/2 Cup Brown Sugar

Soften cream cheese.

Remove grapes from stems and wash well. Put grapes in a large bowl.

Take softened cream cheese and beat it in your mixer until smooth.

Add the rest of the ingredients and mix until all incorporated and no clumps remain

{or be like me and leave a few cream cheese clumps cuz you are impatient & want to put this salad in your mouth!}.

Pour mixture over the grapes and stir all together.

Chill, and serve!

Yup, its that simple folks!

But trust me... De-Lish!!

{I should know. I ate it for breakfast. Those grapes made me feel sooo healthy!!}

Cafe Rio Chicken Tortilla Soup--copycat recipe

2011-10-24T22:38:00.006-05:00

Dad LOVES Cafe Rio's Chicken Tortilla Soup and has been asking for a copycat-make it yourself recipe for years. I finally came across this one and made a few modifications. It turned out heavenly!

Puree in a blender:

2 seeded, soaked ancho chilis (If you can't find these, use 1 big Poblano Pepper. They are very similar.)
1 onion
2 tomatoes
2 cloves garlic
1 can Rotel Lime and Cilantro diced tomatoes and green chilis, or just the diced tomatoes with green chilis.

In a soup pot, cover the bottom with olive oil. Heat over medium-high heat. Add puree to oil and fry for a couple of minutes. Next add:

6 cups chicken broth
4 corn tortillas ripped into quarter size pieces (they will disintegrate in the soup when it boils)
1/2 cup cilantro
Some shredded cooked chicken (I fried 6 cutlets up in a pan with lemon pepper, then sliced them really thin)
2/3 can coconut milk
2-3 T taco seasoning
finely julienned and diced carrots
salt to taste

Simmer for an hour to let the flavors marry.

Serve topped with:

chicken
Guacamole (or chopped avacados)
salsa
cotija cheese
tortilla strips
fresh lemon wedges

Olive Garden Chicken & Gnocchi Soup

2011-10-18T22:44:00.004-05:00

Impress you family with this AMAZING soup recipe! It is another copycat Olive Garden soup. I love their soups. . . And to be able to make it at home for a fraction of the cost is even better! (The picture is not mine, I stole it from someone who stole it from someone, so I have no idea where it came from).

1 cup chicken breasts, cooked and diced
4 cups chicken broth
2 cups cream (I just use evaporated milk and works great!)
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi - can buy this in the gourmet section of many supermarkets or find a recipe for homemade in the resource section

Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.

(If you want a thicker soup, add 1 tablespoon corn starch to the cream before you add it into the broth). Add the cream. Slowly allow the mixture to come to a boil and then turn it off.

cake-Ball Baby Rattles

2011-10-13T20:25:00.004-05:00

Looking for ideas for baby shower favors? . . .

I went to a baby shower tonight and saw this fabulous idea I just had to pass on. For party favors they had a basket full of these cake ball baby rattles. Too cute!

Poppyseed Chicken

2011-10-13T14:17:00.003-05:00

This is one of those recipes I have had in my binder for years, and just never got around to sharing it. It is a really simple dish and is great for feeding large crowds.

MAIN INGREDIENTS:
cooked chicken
I can cream of chicken soup
1 cup sour cream
salt to taste

TOPPING:
1 sleeve crushed ritz crackers
1/4-1/2 cup melted butter
2 tsp poppyseeds

- Cook chicken tenders or breasts whichever way you wish.
- Mix Main ingredients together in a bowl, then spread in a baking dish.
- mix topping ingredients together in a medium bowl, then top your chicken mixture with it.
- Bake at 350 for 30 minutes
- Serve over rice

Butternut Squash Soup

2011-10-08T17:37:00.006-05:00

Our neighbor brought over 2 ginormous butternut squash this week and we thought a good Autumn soup would be fabulous for such dreary weather we have been having here in Utah. I found a variation of this recipe and tweeked it a bit to my liking. It turned out SO spectacular, I had to share it. YUM!

Makes 6 servings

INGREDIENTS:
6 TBsp chopped onion
4 TBsp butter
6 cups (2 lbs) butternut squash
3-4 cups chicken stock
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 8oz pkg cream cheese

In order to make the squash a bit easier to work with, bake your squash in the oven at 350. Cut your squash in half and put face down in a pan. Bake at 350 for about 40 minutes (You can skip this step). Next, cube the squash.

In a large saucepan, saute onions in margarine until tender. Add squash,Chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

(Tip: If you are making excess, you can freeze your soup when complete. Just be sure to leave out the cream cheese. Then when you thaw it out, add the cream cheese and voila!)

Corn Salsa

2011-09-28T20:15:00.008-05:00

I got this from a friend a year or so ago and we really like it. It is a cross between corn salsa/bean dip/bean salad. I could eat it plain as a salad and be totally fine with it!!! The recipe makes a whole lot. I halved it and still had too much. So easy, and FAST to make!

6 large tomatoes, diced
3 cans corn, drained
2 cans black eyed peas, drained
1 can black beans, drained
3 large avacados, diced
1 bunch green onions
1 bunch cilantro
1 large bottle fat free Zesty Italian dressing

Throw all ingredients together and toss. Done and done!

"Favorite" Chex Treat

2011-09-25T12:52:00.001-05:00

This is another one from the Favorites recipe book. I loved it and it was popular at my office. One of my friends suggested making it as a "neighbor gift" for Christmas, etc. It makes a ton and I had to use our big stock pot and a biggest mixing bowl to mix it all together.

1 (12 ounce) box Corn Chex
1 (13-ounce) box Golden Grahams
2 cups flaked coconut

Mix together cereal and coconut in a large bowl - or stock pot :-)

1 cup sugar
1 cup corn syrup
3/4 cup butter
1 (4-ounce) package slivered almonds (if you like almonds, you may want more)

Mix sugar, corn syrup and butter in saucepan and boil 3 to 4 minutes. Pour over cereal mixture and coconut and toss to coat. (Will be hot, be careful!) Then add slivered almonds and toss again (if almonds are added first, they stay on the bottom of the bowl). Spread out on waxed paper to cool. (I just spread it on a greased cookie sheet because we were out of wax paper, at it worked just fine.)

Ginger Beef Stir-Fry

2011-09-21T16:56:00.005-05:00

This is another of mom's recipes which I really enjoyed. It is best with fresh veggies. This time when I made it I had to use frozen. Still good.

INGREDIENTS:
1 tsp corn starch
1/4 cup cold water
1/4 cup plum sauce
1 TBsp grated fresh ginger root
1 TBsp soy sauce
1/4 tsp crushed red pepper flakes
1 lb. boneless beef sirloin steak, sut into thin 2 inch strips
1-2 TBsp veg oil
1 medium sweet red pepper, julienned
1 1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 tsp minced garlic
3 TBsp salted peanuts, chopped
hot cooked rice
2 TBsp toasted sesame seeds

DIRECTIONS:
In a small bowl, whisk cornstarch amd cold water until smooth. Stir in the plum sauce, ginger, soy sauce, and pepper flakes; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions, and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice. Sprinkle with sesame seeds.

Prep/total time: 30 minutes
Yield: 4 servings

Halloween Slime/Gak

2011-09-19T17:00:00.006-05:00

I found this recipe on "Pinching Your Pennies". A site I frequent. I have not made it yet, but think the kids would LOVE it! Amazon had a gallon of Elmer's glue for $7 shipped Great deal, but the price may have jumped back up already. You can also buy a 4 lb box of Borax at Kmart for $2.50.

2 cups elmer's glue
1 1/2 cup warm water
1 1/3cup warm water
2 tsp borax
Food coloring of your choice

In one bowl combine 2 C of your glue along with 1.5 C of warm water and food coloring of your choice. In another bowl combine 1 1/3 C warm water with 2 teaspoons of Borax. Then you just mix the contents of the two bowls together. Mix well. You will have leftover liquid. just dump it and voila! Slime!

Chicken Cordon Bleu

2011-09-18T18:01:00.006-05:00

This recipe is also mom's, by way of her sister Andrea Pederson. We made this dish today when we had my mission President over for dinner. What a hit! I just had to share it with you all. I forgot to take a picture so the one I have is of a leftover.

Cream Cheese Filling
(note: this recipe is for around 20 chicken breasts. Be sure to modify to your group size.)

5-8 oz packages cream cheese
1 small pkg (5 oz) blue cheese
3/4 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
a few shakes of dried onion (1/2-1 TBsp)
a few sprinkles of dried parsley
3-4 strips of cooked and crumbled bacon (optionsl)

After pounding chicken down, add the following ingredients onto the chicken:

1/2 slice of ham
1/2 slice swiss cheese
2-3 TBsp cream cheese filling, and
a small pile of spinach leaves

Wrap the chicken around it, then roll in melted butter and bread crumbs (poultry stuffing or crushed corn flakes work great as well). Attach with a toothpick. Bake at 350 for 1 hour.

Peach Cobbler

2011-09-18T17:54:00.003-05:00

This recipe is from mom, by way of a Nancee Cope of Columbia, South Carolina. I absolutely fell in love with it when she made it for us, shortly after returning home from S.C.

4-6 cups of fresh, peeled, & sliced peaches
1 TBsp lemon juice
1 cup self-rising flour
1 cup sugar
1 egg
1/2 stick butter, melted

Preheat oven to 375. Place fresh sliced peaches in a baking dish. Sprinkle with lemon juice. Put flour, sugar, and egg in a small bowl. Mix until lumpy. Spoon over top of peaches. Pour melted butter on top. Bake at 375 for 30 minutes until bubbly and browned on the top.

Swiss Potatoes and Carrots

2011-09-18T17:46:00.005-05:00

This is now my new favorite potato dish, and one I have made twice in the past week. Love it!

6 cups peeled and thinly sliced potatoes
2 cups peeled and thinly sliced carrots
seasoning salt
pepper
2 cups shredded swiss cheese
1/4 cup butter, cut into small pieces
1 1/4 cup heavy cream

Grease a large dutch oven or other lidded, oven safe pot. Layer half of the sliced potatoes and carrots in the dish. Sprinkle with seasoning salt and pepper, cover with half of the cheese and dot with half of the butter. Repeat with remaining potatoes and carrots, sprinkle again with seasoning salt and pepper and cover with the rest of the cheese and butter. Pour cream over the top and slowly bring to a near simmer on top of the stove. Cover with lid or foil and place in a 300 degree oven. Bake for 45 minutes. Remove lid and bake an additional 15 minutes or until cream has been absorbed and top is lightly browned.

Breaded Cauliflower

2011-09-11T19:29:00.011-05:00

I shared my memory of where I was when I found about about the 9.11 attacks earlier so I thought I would share here too. I can't believe it has been 10 years already. I was in 7th grade waiting in my classroom for school to start (the bus dropped us off 45 minutes early). My next door neighbor said she had heard that a plane flew through a building in NY just before we left home. I thought it was too weird to be true. A teacher came into our classroom crying and turned on the news, then we saw the 2nd plane hit. Shortly after, another girl who had family on the east coast, and I were called down to the main office. I was so scared because we couldn't get a hold of my grandpa and he was supposed to be at the pentagon that day. Due to another emergency at another office he wasn't there and his co-workers were late and they pulled up into the parking lot as the plane came down. Six hours later, my grandpa was finally able to get home (normally 20-30 min away). My grandma worked at the World Bank and she experienced bomb threats on a regular basis. As soon as she heard the news, she left her office which was about a block away from the white house. She said as she was driving home she looked in the rear view mirror and there was a mob of cars behind her. She said she felt like Moses parting the Red Sea and leading everyone through. It was a big relief for us but a lot of loss and sadness that day.

Where were you on 9.11? What was your reaction?

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This is similar in ingredients to this post but they taste quite a bit different.

1 head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 1 teaspoon salt
1/4 1 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter

Minced fresh parsley, optional
Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and set aside.

In a bowl, whisk egg yolks and seasonings. Place bread crumbs and Parmesan cheese in a large resealable plastic bag. Add a few florets at a time into the egg mixture; toss to coat.

Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.

In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.

*I put the cauliflower on a plate covered with a paper towel to drain some of the butter after removing it from a skillet.

4-6 servings

Breakfast Cake

2011-09-10T10:39:00.002-05:00

A couple of weeks ago my husband had a scout sleepover. This is the yummy breakfast one of the mothers sent for the boys to enjoy.

Breakfast Cake

Batter
Mix:
6 Tbs Butter
1 C Sugar

Add:
2 eggs
2 C Flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C. Milk
1/2 tsp vanilla

Topping - Mix topping with a fork until completely incorporated
1C. brown sugar
3 Tbs flour
1 1/2 tsp cinnamon
6 Tbs butter

Spray 9x13 pan. Put in batter and drop dollop sized pieces over the top of the cake. Bake at 350 for at least 25 minutes until golden brown. We even made it up the night before and then just refrigerated it and it worked great.

Easy Raspberry Lemonade Spritzer

2011-08-30T10:06:00.001-05:00

This is the drink I made for Whitney's shower.

1 (12 fl. oz.) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon fresh lime juice
1 (12 fl. oz.) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice (Shauna made her famous "ice ring" with lemons frozen in it)
1 cup fresh raspberries, garnish
18 mint leaves, for garnish (optional, but really good!)

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and ice. I like to put the raspberries and mint (washed and torn up into small pieces) in the punch bowl as well so it infuses it with their flavors, but you can just garnish each glass with a fresh raspberry and a mint leaf.

Chewy Granola Bars

2011-08-19T15:09:00.003-05:00

This recipe is great for kids' school lunches because they are fairly healthy and you know exactly what is in them. Substitute your favorite fruits and nuts to your liking.

1/2 cup nut butter (almond or peanut butter).
1/2 cup honey
1 cup crispy rice cereal (rice crispies)
1 cup oats
1/2 cup sunflower seeds
1/2 cup chopped dried craisins and apricots
1/4 tsp salt (optional)

Place butter and honey in a small saucepan and heat over low heat just until melted enough to combine thoroughly with a whisk.

Lightly oil a 9x9 or 8x8 pan.
Center a piece of plastic wrap that is about 3 times the size of the pan over the an and smooth it out to line the pan, allowing the excess to hang over the sides.

Put the dry ingredients in a bowl. Add the combined butter and honey. Stir gently until well combined.

Pour mixture into the pan and distribute as evenly as possible. Fold the plastic wrap over the mixture and press firmly and evenly into the pan.

Refrigerate for at least 1 hour.

Lift the plastic wrap and granola mixture from the pan all at once. Cut into desired sizes.

If sending these in your kids' school lunches, just individually wrap and place in the freezer. It will thaw out perfectly for lunch time.

PF Changs Chicken Lettuce Wraps, copycat recipe

2011-08-19T14:43:00.003-05:00

I made this recipe again this week, and really like it. I might add some chopped up peanuts and a little more spice to it next time. Maybe a touch of red pepper. This recipe calls for a couple of ingredients you may not typically have on hand, but once you buy them they last a long time. (for example rice vinegar, sesame oil, and red chili paste). This recipe is also a little more involved than the Spicy Ginger wraps posed previously, but once you have made it once, it is a breeze.

Ingredients:

3 TBsp oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 TBsp chopped onion
1 tsp minced garlic
4-5 leaves of iceberg lettuce

Special Sauce:

1/4 cup sugar
1/2 cup water
2 TBsp soy sauce
2 TBsp rice wine vinegar
2 TBsp ketchup
1 TBsp lemon juice
1/8 tsp sesame oil
1 TBsp hot mustard
2 tsp water
1-2 tsp garlic and red chili paste

Stir Fry Sauce:

2 TBsp soy sauce
2 TBsp brown sugar
1/2 tsp rice wine vinegar

DIRECTIONS:

1 - Make the special sauce by dissolving the sugar in water in a small bowl.
2 - Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil.
3- Mix well and refrigerate sauce until you are ready to use it.
4 - Combine the hot water and hot mustard and set aside.
5 - You will eventually add the desired amount of mustard mixture to the special sauce, and pour over the lettuce wraps.
6 - Bring oil to high heat in a wok or frying pan.
7 - Saute chicken breasts 4-5 minutes on each side until done.
8 - Remove chicken from the pan and cool.
9 - Keep oil in pan hot.
10 - As chicken cools, mince water chestnuts and mushrooms to about the size of a small pea.
11 - Prepare the stir fry sauce by mixing ingredients in a small bowl.
12 - when chicken is cool, mince it as well.
13 - With the pan still on high het, add another TBsp oil.
14 - Add chicken, garlic, onions, water chestnuts, water chestnuts and mushrooms to the pan.
15 - Add the stir fry sauce to the pan and saute for a couple minutes. Serve in the lettuce cups.
16 - Top with the special sauce.

Spicy Ginger Chicken Lettuce Wraps

2011-08-19T14:28:00.003-05:00

I have been terrible about taking pictures lately, but decided I just needed to post these recipes anyway. This is Annalisa's recipe that we have been making for years and I have wondered for some time why it never made it's way to the blog. They are super fast to make and amazing!

15 min prep time
15 min cook time
yields 4 main dish servings

3 TBsp soy sauce
1 TBsp grated, fresh ginger (can substitute for ground)
1 tsp sugar
1/8 tsp crushed red (cayenne) pepper
1 garlic clove, minced
1 lb chopped up chicken (approximately 3 small chicken breasts)
2 medium stalks celery, chopped
1/2 cup chopped water chestnuts
1/4 cup chopped peanuts
8 - 12 large boston lettuce leaves or iceberg

1- In a cup combine soy sauce, ginger, sugar, pepper, and garlic. Set aside.
2 - Heat nonstick 10 inch skillet over medium-high heat until hot. Add hicken and cook4-5 minutes or until no longer pink.
3 - Add celery to chicken in skillet and cook 2 minutes, stirring occasionally. Add water chestnuts and soy sauce mxture. Cook 1 minute to blend flavors. Stir in peanuts.
4 - Divide chicken mixture among lettuce leaves, fold leaves over and enjoy!

Manicotti

2011-08-19T14:18:00.002-05:00

I am no Italian Food expert, but this recipe in my opinion is delicious. I got it from a friend's recipe exchange 6 years or so ago and have made it a few times since. Last night I made it again but forgot to get pictures.

Sauce Ingredients:

1/2 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup tomato paste
1/2 tsp salt
1/2 clove grlic, minced
1 quart sized can diced, stewed tomatoes
1 tsp parsley
1/2 tsp pepper
1 tsp sugar
1/2 tsp Italian seasoning
2 cups water
1/2 tsp basil

Brown ground beef, onions and peppers. Simmer all ingredients together for 15 minutes.

Cook manicotti shells for only 4 minutes in boiling water.

filling ingredients:

1 container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese or romano cheese
1 egg
1/2 Tbsp parsley
1/2 tsp salt
1/8 tsp pepper

Fill shells with filling. Spread half of the sauce on the bottom of a 9x13 baking dish. Place shells in the dish, and pour remaining sauce on top. Cover and bake at 350 for 20-30 minutes.

Easy BBQ Pork Tenderloin (crock pot)

2011-08-15T07:51:00.001-05:00

As we strolled through Walmart on Saturday my husband found a yummy looking pork tenderloin and since we hardly ever buy them he suggested we give it a try. This meant I needed to do some research and find a good recipe. I found yummy recipe on food.com and it seemed to be a hit at our house. Even my 4 year old kept coming back for more {off of my plate!} :) I hope you like it too.

BBQ Pork Tenderloin in the crock pot

3 lbs pork tenderloin

8 oz BBQ sauce (we used Sweet Baby Ray's)

1 small onion (minced)... (I used half of a big onion)

2-3 garlic cloves (minced)

a few dashes of hot sauce (I just used tobasco)

salt

pepper

Salt and pepper pork tenderloin and place in crock pot.

Add garlic & onion.

Pour BBQ sauce over the top of your meat and then stir to distribute evenly.

Cook on low for 6-7 hours.

Meat will be very tender and very delicious.

Scented Jell-O Play Dough

2011-07-30T20:33:00.002-05:00

Here's another play dough recipe. This is the one my grandma and mom used to make for me when I was little. I loved it!

Ingredients

1 cup white flour
1/2 cup salt
2 tablespoon cream of tartar
2 tablespoon vegetable oil
1 cup warm water
1 (3 oz.) pkg. Jell-O (any flavor)

Directions

Combine ingredients and cook over medium-low heat until it thickens and pulls away from the sides of pot and becomes dull. Stir often. Allow to cool completely before playing with it! Store in an airtight container.

Spinach Torellini Salad

2011-07-25T22:22:00.005-05:00

This recipe came from Shanna (McConkie) Jensen, who made it for a family bridal shower this summer. Luckily, she was kind enough to share the recipe. It is absolutely amazing! The dressing makes a lot and you would have plenty if you halved it.

1 bag spinach
1 small bag cheese tortellini, cooked to package directions & cooled
1-2 cups chredded mozzarella cheese
1/2 purple onion sliced very thin
cherry tomatoes, sliced in 1/2
bacon
1 cup mushrooms
craisins

DRESSING
3/4 cup red wine vinegar
1 cup olive oil
3/4 cup sugar
1 1/2 TBSP poppyseed
3/4 tsp. dry mustard
1 1/2 tsp. salt

Focaccia Bread Sandwiches

2011-07-25T22:06:00.007-05:00

I made these for Ben & Whitney's shower this month and there was an overwhelming request to post it. So here it is. It is not really a recipe, just instructions on how to make the sandwich. It is really easy and absolutely delicious!

Here is what you need:

Asiago Focaccia Bread from Target's Bakery
Pesto
turkey deli meat
provolone cheese
spinach or sprouts
Avacado
Tomatoes

And anything else you think sounds good. Mayo, Ranch Dressing, Bacon, etc. . .

Wrap the sandwich in aluminum foil, then place in the oven at 350 degrees for 20 minutes or so until the cheese is melted and the bread slightly toasted. Remove from the oven, cut into wedges and serve!

Russian Cream

2011-07-18T19:26:00.000-05:00

This is Andrea's delicious recipe. She made this for Whitney's wedding shower (can't wait for my new sister-in-law to join the family! Welcome Whitney!) and I had to make it a couple days later, I was craving it so much. It almost tastes like crème brûlée. Enjoy! (I know you will)

4 cups cream
2 cups white sugar
1 tablespoon gelatin (plain, non-flavored) or a vegetarian substitute (agar, kudzu or others)
1 tablespoon vanilla
2 cups sour cream

Important: If you want to make a double batch, you will have to make 2 batches instead of doubling the ingredients as it will not set up properly.

In a small pot, mix sugar and gelatin (or gelatin substitute), then add cream. Heat over medium heat until melted and smooth, but not boiling. Cool to room temperature. Add 2 cups sour cream and 1 tablespoon vanilla. Hand-whisk, stirring vigorously, until it turns to an ivory color and there are no white specs. Pour into a 9 x 13 pan and put into the fridge until set. I used individual ramekins and it worked perfectly.

To serve, top with fresh fruit and sprinkle with brown sugar.

Whole Wheat Molasses Cookies

2011-07-13T12:47:00.003-05:00

These tasty treats are one of my all time favorite cookies I got from one of my all time favorite people (Lori Paulsen). Ginger snaps are big in my family, but I don't like snappy cookies, so I wanted one that was soft and chewy. I couldn't have been more thrilled to find this gem years ago and have been making it ever since. I realize everyone has different tastes and if you don't like molasses cookies you will probably not like these. However, if you are not sure I would give it a go. They are melt in your mouth delicious. Just be careful about how long you bake them. If baked too long, they will harden.

1/3rd to 1/2 cup oil
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup whole wheat flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Mix wet, then add dry ingredients. If the dough is too stiff, add 1 TBsp milk, up to 5 times. Bake 350-375 for 6-8 minutes.

Snickerdoodles

2011-07-13T12:38:00.005-05:00

My cute Visiting teacher brought these over to me last week and they were so good I had to get the recipe. This is a soft snickerdoodle recipe which I like better than the last one I posted. I just had to have the recipe. So I mixed up a batch, popped them in the oven and froze them for an event. (they freeze and re-thaw quite well). Lets just say they did not even last in this house for 24 hours before they mysteriously all dissappeared.

1 1/2 cup white sugar
1/2 cup butter, softened
1 tsp. vanilla
2 eggs

2 3/4 cups flour
1 tsp cream of tarter
1/2 tsp soda
1/4 tsp salt

Mix the first 4 wet ingredients, then add the dry ingredients. Roll into balls. Roll in a mixture of cinnamon sugar (2 TBsp sugar + 2 tsp cinnamon)Bake at 375 degrees for 10 minutes (will vary depending on your altitude).

Classic Lemonade

2011-07-12T20:44:00.002-05:00

1 3/4 cups sugar
1 tablespoon finely grated lemon zest
1 1/2 cups lemon juice (6 to 8 lemons)
8 cups cold water or sparkling water
Lemon slices and mint sprigs for garnish

In a small saucepan, heat 1 cup water until almost boiling. Remove from heat. Add the sugar and lemon zest and stir until the sugar is dissolved. Cover and refrigerate until cold.

In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. Serve the lemonade in a tall glass over ice. Garnish with lemon slices and mint sprigs, if desired.

My New Favorite Salad+Dressing

2011-07-07T11:59:00.003-05:00

I am addicted to this stuff. I have made it so many times recently, it is starting to get a bit ridiculous. I don't know about you, but summertime doesn't make me want to roast a chicken and bake some winter vegetables {that's a total lie though cuz I did both of those things a few weeks ago!!}. But salads... and fruit... and popsicles. That's what I really want to eat all summer long.

That's why when I had this recipe at a baby shower back in May, I HAD to have the recipe. In fact, I have had the salad a number of times over the last few years, but I had never asked for the recipe. What was I thinking??

You can really do any combination you want for the salad itself, but I will tell you what I put in mine. Its Devine, just trust me on this one.

Sesame Seed Salad Dressing

1/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Apple Cider Vinegar
1/4 tsp. Paprika
1/4-1/2 Cup Sugar
2 TBSP. Toasted Sesame Seeds

Combine all ingredients in a jar and shake it up! Refrigerate until ready to use!

The Salad Combo:
Spinach
Blackberries
Sliced Nectaries
Sliced Almonds
Thinly Sliced Purple Onion
Green Apple Chunks
Shaved or Grated Parmesan Cheese

& I occasionally add bacon pieces and craisins.
DELISH!!

German Chocolate Cake with Dreamy Chocolate Frosting

2011-06-22T16:54:00.001-05:00

I LOVE German Chocolate Cake. I'm pretty sure it was the most frequently requested birthday cake in our home while we were growing up. Every single time our Mom made it, you would see people taking spoons out of the drawer and just wanting "one little taste" of the coconut mixture. It was so good you could just eat if off a spoon! In fact, we did eat it off a spoon so frequently that I remember getting in trouble because there wasn't enough left for the cake. What can I say, our parents raised a bunch of sugar addicts! :)

Anyway, this recipe comes from my Grandmother Stout. I asked my Mom for her recipe back in February, and she replied by sending me this one. Its not the one we had growing up, but Mom though it was actually better than the version she made all those years, so I thought I would give it a try. It is AMAZING! I seriously ate it for breakfast 3 days in a row... because heaven forbid I actually use will power.

German Chocolate Cake with Dreamy Chocolate Frosting

Cake:

Combine in a large bowl:

2 Cups Flour
2 Cups Sugar

Combine in saucepan:

1 Stick Butter
1/2 Cup Crisco Shortening
1 Cup Water
5 TBSP Hershey's Cocoa (unsweetened)

Bring to a boil. then pour over dry ingredients in bowl. Mix well.

Add:

2 Eggs
1/2 Cup Buttermilk (or 1/2 cup milk plus 1 teaspoon vinegar)
1 tsp Baking Soda
1/4 tsp. Salt
1 tsp. Vanilla

Mix well and pour into greased and floured 9 X 13 pan. Bake @ 350 degree for 30-35 minutes, or until a toothpick comes out clean.

Or for birthday cakes you can use 2 round pans and bake about 35-40 minutes at same temperature.

Dreamy Chocolate Frosting:

Mix together:
1 Stick plus 2 TBSP. Softened Butter
2 Pound Bag Powdered Sugar
6 T. Hershey's Cocoa
Evaporated milk....approximately 1/2 cup leftover from coconut topping.

German Chocolate Coconut topping:

1 Stick Butter - I melt the butter in a saucepan (watch this carefully) and let it bubble up and brown a little as it melts. This make the flavor amazing!

Turn down the heat to medium and quickly whisk in:

3 TBSP Flour {may need to add a little more. Just be careful!!}
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1 Cup Shredded Coconut
1 Cup Chopped Nuts (either walnuts or pecans. I only use pecans)
2 tsp. Vanilla

Beat together for about 2-3 minutes (beating cools it faster and makes it a nice consistency). Cool completely.

It is a good idea if you are making round layers to put them into the freezer with wax paper between them for at least an hour before frosting. Remove from freezer and gently "saw" across cake tops with a sharp bread knife to "level" if they are uneven.

For round cake:
Place 1st cake on a platter and spread about 1 inch of chocolate frosting all around the outer edges. Next place 3-4 heaping tablespoons of coconut mixture in the center of the cake and spread around. Top with 2nd cake round. Frost entire cake with chocolate frosting, then pour remainder of coconut frosting on top of the cake. Spread evenly. At this point I usually stick the cake in the fridge to help the coconut frosting stay in place.

For 9x13 cake:
Spread chocolate frosting all over cake, then repeat with coconut frosting. Enjoy! :)

Pasta with Fontina Cream Sauce

2011-06-22T14:11:00.002-05:00

I made this for spencer last night before his big trip to Zions National Park with the scouts in our ward. I wanted to wow him with food to make sure he missed me while away! It totally worked and he was in heaven. This is an absolute winner in our book and we will definitely make it again. It really was so easy as well!

1 pound Italian Sausage
3 cloves garlic, minced
1 (28-oz) can crushed Italian tomatoes
1/8 tsp red pepper flakes
3/4 cup half and half
1/2 pound fontina cheese, grated
1 pound rigatoni pasta, cooked according to pkg directions
grated fresh parmesan cheese
chopped fresh basil

Cook sausage in a large pot. Drain off excess fat and add garlic, tomatoes, red pepper flakes, and dried basil. Simmer over medium heat for several minutes. Add half and half and simmer until sauce reduces to desired thickness. Reduce heat and add fontina cheese, stirring until melted. Remove from heat. Serve sauce over cooked rigatoni and garnish with parmesan cheese and basil.

Granola

2011-06-21T16:31:00.004-05:00

This recipe is from our cousin, Mary Pinegar (over at Pinegar Cooks). I don't know how to link the recipe directly onto this post so I will add it here as well. I wanted to share this because it is our all time favorite! I triple the recipe every time because it really goes that fast. (Which makes two completely full gallon sized ziploc bags). And with the price of granola being so outrageous, it is refreshing to be able to make it with almost everything always on hand. We often don't have wheat flakes and just add extra corn flakes. I have also loved throwing in additional ingredients like sunflower seeds to the mix. Enjoy!

2 1/2 c Quick cooking oatmeal (I just use our food storage oats)
1 cup shredded coconut
2 cups corn flakes
1 cup wheat flakes
1 cup sliced almonds
4 TBsp butter
1/4 cup (packed) brown sugar
1/4 cup honey
1/2 tsp salt
1 1/2 tsp vanilla extract

Preheat oven to 300 degrees.

Spread the oatmeal, coconut, corn flakes, wheat flakes, and sliced almonds on a cookie sheet (11x17). Bake for about 20 minutes, tossing several times.

Meanwhile, combine in a small saucepan the butter, brown sugar, honey, and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset oven to 350 degrees.

Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes. Press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break into large pieces. You will have to figure out how long cmakes the perfect sizer pieces for you. This time when I made it I let them cool all the way as I had an unexpected visitor. It turned into one big piece so I had to break it up into little chunks.

Let cool completely and store in an airtight container.

Gouda Potatoes

2011-06-19T21:34:00.004-05:00

3 pounds Yukon gold potatoes, pealed and thinly sliced
2 cups (8 oz) grated Gouda cheese
3 TBsp butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 tsp salt
1/2 tsp pepper

In a greases 9x13 baking dish, layer half of the potatoes, half the cheese, and then the remaining potatoes. Melt butter in a skillet and saute garlic until golden brown, then pour over potatoes. Combine cream, salt and pepper and pour evenly over potatoes. Sprinkle remaining cheese on top. Bake at 350 degrees for 1 hour and 15 minutes or until potatoes are tender.

Rosemary Pork Tenderloin

2011-06-19T21:29:00.003-05:00

2 pork tenderloins
3 TBsp olive oil
1 TBsp white whine vinegar
1 TBsp soy sauce
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 TBsp chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or over night in the refridgerator. Grill on the barbeque or broil in the oven, turning often, until internal temp reaches 145 degrees. Let stand 10 minutes, tented loosely with foil, before slicing (temp will rise to 155 degrees while standing). Slice and serve.

Chicken Feta Wraps

2011-06-19T21:21:00.002-05:00

2 TBsp olive oil
1 onion, diced
1 (10 oz) pkg white mushrooms, sliced
3-4 cups cooked, shredded chicken
1 (10 oz) package frozen corn, thawed
1 cup salsa verde

flour tortillas, warmed
fresh baby spinach
crumbled feta cheese

Saute onion in olive oil over medium heat for 5 minutes, or until soft. Stir in mushrooms, cover and cook for 3-5 minutes more. Remove lid and cook uncovered until liquid evaporates and mushrooms begin to brown. Add chicken, corn and salsa verde. Cook until sauce thickens slightly, about 5 minutes. To serve, roll filling, spinach and feta in warm tortillas.

Texas Caviar

2011-06-17T11:17:00.003-05:00

My dad made this recipe for a family party a couple weeks ago. It was a great appetizer for 20+ people so if you're group isn't that big, you'll want to at least half it. It's delicious!

Ingredients

2 (15 oz) cans of black beans, rinsed and drained

1 (15 oz) cans of pinto beans, rinsed and drained

2 (15 oz) cans of white corn, rinsed and drained

1 (7 oz) can diced green chiles, undrained

1 jalapeno chile pepper, seeded and finely chopped (optional) or 1 (4 oz) can diced green chiles

1 red bell pepper - cored, seeded and finely chopped

1 green bell pepper - cored, seeded and finely chopped

1 small red onion, finely chopped

1 bunch cilantro leaves, finely chopped

1/2 cup rice vinegar

1/2 cup olive oil

1/3 cup white sugar

1 tablespoon garlic powder

1 1/2 teaspoon cumin

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar and garlic powder together in a pan. Bring to a boil, then remove from heat and cool. Pour dressing over bean mixture, and toss evenly.

Sorry for the blurry photo, don't you hate it when you don't realize until it's up on the computer?

Crack Brownies

2011-06-14T14:18:00.053-05:00

So I found these brownies on a blog I recently stumbled upon. Let me just say, this girl is going to ruin all things skinny for me. Not that I am skinny {or anything remotely close!!}, but any hopes of being skinny in the future can just be thrown out the window when following her recipes. That said, you have been warmed.

She refers to these as Better Than Crack Brownies.

Seeing as how I am not {nor have I ever been} a "junkie" {is that even an ok term to use? See. I have no idea!}, I don't know if her claims are true. So for me, & all my non illicit drug using friends, I like to just refer to them as "Crack Brownies." Because folks, lets face it, they have a few characteristics that could remind us of their not so legal friends:

1. Addiction
2. Difficulty Focusing
3. Withdrawal

Ok, thats probably all I know about drugs. Ask my husband if you really want to know more {**he informs me that chocolate and marijuana actually blah blah blah receptor blah blah blah in the brain blah blah blah linked closely blah.}

Did you even want the recipe?? Hope all that drug talk hasn't scared you away...

Crack Brownies

1 Box Brownie mix, made according to package directions

1/2 Cup Salted Peanuts

1 Cup Reese’s Peanut Butter Cups, chopped

1 1/2 Cups Milk Chocolate Chips

1 1/2 Cup Creamy Peanut Butter

1/2 TBSP Butter

1 1/2 Cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.

Remove and top with peanuts and peanut butter cups. Bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.

Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

**disclaimer: before you go thinking my husband has first hand knowledge of the subject, let me just inform you he's in medical school. I'm glad to know that all that money is paying to teach him interesting facts about marijuana.)

Rice Salad

2011-06-09T13:07:00.018-05:00

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.

I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.

{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad

Salad
1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped

Combine and toss in a large bowl.
Dressing
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil

Combine and dress the salad.

Lime-Glazed Coconut Snowballs

2011-05-30T18:32:00.007-05:00

Recipe from A Bountiful Kitchen who adapted it from Two Peas and Their Pod

Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoons grated lime zest
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature

Glaze
1 tablespoon cream cheese, room temperature
3+ tablespoons lime juice
1 1/2 cups confectioners' sugar
1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses (I just used shredded coconut straight from the bag and it worked just fine)

In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds (longer for me...). Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake in 375-degree oven until lightly browned, about 12 minutes. Cool.
Beat cream cheese and 2 tablespoons lime juice in medium bowl until combined. Mix in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily. Dip tops of cookies into glaze and then dip into coconut. Set cookies on baking sheet; let stand until glaze dries about 10-20 minutes.

Brigadeiro

2011-05-25T18:58:00.002-05:00

This is a recipe from my Brazilian friend, Camila, I met in Brussels. It was delicious and easy to make! It tastes like a chocolate caramel, if that makes sense. You'll just have to try it ;-)

1 can of sweetened-condensed milk
1 tablespoon of butter
4 tablespoons of cocoa powder*
chocolate sprinkles

Mix all ingredients and cook in microwave for 6 minutes, stirring every 2 minutes (I'm not sure if my mom's new microwave is more powerful, but I had to stir every minute). Allow to cool. Grease hands and roll into small balls. Roll balls in chocolate sprinkles.

*I read that American sweetened-condensed milk is not quite as sweet as Brazilian so someone recommended using a sweetened cocoa like Nestle.

French Peasant Bread

2011-05-19T12:28:00.003-05:00

This is my new favorite dinner bread. I love the texture and it is perfect for eating Italian style, dipped in olive oil and Balsamic vinegar with a few seasonings. The texture is similar to the Rosemary bread we love so dearly. So the dough will be very sticky. Don't worry, you aren't doing anything wrong!
From "Favorites" Ivory cookbook.

1 pkg dry yeast (2 1/4 tsp. yeast)
2 cups warm water
1 TBsp sugar
2 tsp salt
4 rounded cups flour
oil
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended (It will be pretty sticky). Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce temp to 375 and cook an additional 10-15 minutes. Remove from oven and brush again with butter. Serve warm.

Heath Bar Cake

2011-05-18T01:07:00.003-05:00

Happy Birthday to my sweet husband, Richie! I love you!

Turning 95 this year.

Birthday Kissie Face

This recipe is in honor of Rich today as he requested this cake, that Shauna normally makes, for his birthday. It's delicious and I can't believe this hasn't been posted already. Enjoy!

Ingredients

1 box chocolate cake mix (Chocolate, Devil's Food or German Chocolate*)

1 jar caramel ice cream topping

1 can sweetened condensed milk

1 container whipped cream, thawed

4-6 Heath bars (or Skor bars) broken up or 1 package toffee bits

Directions
Make cake according to package directions in a 9" x 13" pan. Remove from oven and immediately poke with a fork or end of a wooden spoon, all over the cake. Pour caramel topping and sweetened condensed milk all over the cake, filling in the holes. Let cool. Spread whipped cream over the cake, then sprinkle with candy bits.

This is what happens when no one can wait long enough for the cake to cool.

*I never really knew the difference between the different chocolate cake mixes, so here's what I found out from my research:

Regular Chocolate: flavored with milk chocolate
Devil's Food: richer and darker, strong cocoa flavor.
German Chocolate: usually a lighter-colored cake with a mild flavor of mild chocolate.

What's your favorite?

Roasted Chicken with Peppers

2011-05-09T15:57:00.001-05:00

I've been a bit absent lately...

You see, we are moving, and moving is a pain in the rear end!!

So all the time I want to spend cooking, I end up spending on a lot of other horrible practical things.

But, don't worry, I have still been sneaking some real cooking in.

I mean after all, you can only eat animal crackers for so long before you start to feel disgusting and realize you need some protein in your diet...

and if its protein you need, then this is a recipe I would highly recommend!

Our friend Dave made this delicious chicken for us last summer.
I could smell it as we walked up 3 flights of stairs in their apartment complex, and I just hoped that it was coming from their apartment. I was very happy when they opened the door and I was enveloped by the smell of roasting chicken & balsamic peppers. Its one of those recipes that I requested while I was eating it. Come to think of it, I may have requested it about 4 times by the time I had cleared my plate! Hey, if I like it, I'm just gunna ask you for it until I get it!! I'm pretty persistent like that.

Roasted Chicken with Peppers

3/4 tsp. Salt, divided
1/2 sp. Fennel Seeds, crushed
1/2 tsp. Black Pepper, divided
1/4 tsp, Garlic Powder
1/4 tsp. Dried Oregano
4 Chicken Breasts, boneless/skinless, thawed
2 TBSP Olive Oil, divided
2 Cups Red bell Peppers, thinly sliced
1 Cup Yellow Bell Peppers, thinly sliced*
1/2 Cup Shallots, thinly diced
1 1/2 tsp. Fresh Rosemary, chopped
1 Cup Chicken Broth
1 TBSP Balsamic Vinegar

If chicken breasts are very thick, take them and place {one at a time} in a thick ziplock bag. Pound them until they have thinned out. You don't want really thick chicken for this recipe. Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. In a small bowl, combine 1/2 a teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with most of the olive oil, and then sprinkle your spice rub all over it. Add about 1-2 teaspoons oil to your pan. Add chicken and cook for 3 or 4 minutes, or until browned. Turn once and cook other side for about 2 minutes. Arrange chicken in a 9x13 inch baking dish that has been lightly coated with cooking spray. Bake in preheated oven for 10-20 minutes, or until done when sliced.

Heat small amount of olive oil in the same pan {if more oil is needed}. Add your peppers, shallots, and rosemary & saute for about 4 minutes. Stir in chicken broth, making sure to scrape pan to loosen all the little brown bits. Reduce the heat and simmer for about 5 minutes. Increase the heat to medium-high and stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 minutes, stirring frequently. Immediately serve peppers over roasted chicken.

*Sometimes I use all red peppers. They are my favorite and what I usually have on hand.

Cookies & Cream Brownies

2011-04-21T20:34:00.002-05:00

I have some friends who keep telling me I should stop posting deliciously fattening recipes on this here blog {you know who you are!}. I keep thinking... "if I was a good friend, I would listen to these skinny girls". But then, I come across a recipe so sinfully delightful that I cannot {CANNOT I say}, keep it to myself.

See, I think a better friend will share the recipe with you... and then join you as you eat it!

Now, what do you say we go get chubby together!?

Cookies & Cream Brownies

1/2 Cup Butter, softened
1 1/2 Cups Sugar
2 Eggs
2 tsp. Vanilla
3 TBSP Cocoa Powder
1 1/4 Cups Flour
1/4 tsp. Salt
2 Cups Milk Chocolate Chips*, divided
1/2 Cup Peanut Butter
20 Oreo Cookies

Preheat oven to 350 degrees. Butter and flour a 8x8 inch cake pan {or use the awesome cooking spray that has flour already in it!}

In the bowl of an electric mixer, cream together the butter and sugar until nice & fluffy.
Add eggs one at a time, mixing after each addition.
Add vanilla & stir.
Add cocoa powder and mix until combined.
Add flour and salt, mixing until batter is smooth.
Fold in 1/2 cups chocolate chips.

Spread mixture into prepared pan. Sink 9 oreos into the batter and gently press. Bake for 25-30 minutes. While brownies are in the oven, crush the remaining oreos and set aside. When finished baking, remove brownies from oven and sprinkle 1/2 cup chocolate chips and crushed oreos evenly on top. Return to oven and bake for about 3 minutes.

While brownies are in the oven, put your peanut butter and remaining 1 cup of chocolate chips in a microwave safe bowl. Melt together until a smooth mixture forms... about a minute and a half. When brownies are done, remove from oven and pour peanut butter mixture on top. Spread with a spatula and gently tap on the counter, making sure the chocolate gets into every crevice. This chocolate mixture is what will bind the brownies together. Refrigerate for at least 2 hours.

when ready to eat, let brownies sit at room temperature for a few minutes before slicing. If the cookies are a little crumbly and spill, its ok. Trust me, these things are so good you won't even care how they look when all is said and done!

Also, if you are a very smart person, you will get ride of these very soon after slicing into them...otherwise you will find yourself going back for seconds...

and thirds...

and lets face it, fourths.

*I recommend using a high quality chocolate chip. It really does make all the difference. I just can't stand waxy chocolate!!

recipe source: howsweeteats

BBQ Chicken Pizza

2011-04-18T17:20:00.005-05:00

Ooooh!. . . This is absolutely divine! FYI: I only used one large chicken breast and it was enough to make 2 pizzas with.

1 pizza crust (homemade or boboli)
3 boneless, skinless chicken breasts
1 1/3 cup BBQ sauce, divided
6 ounces provolone cheese, grated
6 ounces Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro

In large ziploc bag, combine chicken and 2/3 cup BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in a small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, then slice into thin pieces.

Sprinkle half of the grated cheeses over crust. Spoon 2/3 cupBBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 minutes at 450 degrees. Sprinkle with cilantro and serve.

Makes 1, 12" pizza.

Greek Pizza

2011-04-18T15:49:00.005-05:00

This one also comes from "Favorites, A Collection of Favorite Ivory Family Recipes" I need to branch out more but this cookbook is so fabulous that I want to try everything in it! Delicious!

1 pizza crust (homemade or Boboli)
1 clove garlic, minced
2/3 cup bottled marinara or pizza sauce
12 large fresh spinach leaves, chopped
4 ounces feta cheese, crumbled
1, (6 1/2-ounce) jar marinated artichoke hearts, drained and quartered
1 (2 1/4-ounce) can sliced black olives
or 1/4 cup pitted, halved kalamate olives

Spread minced garlic over crust, then spread on sauce. Arrance spinach over sauce, sprinkle on cheese, and arrange artichoke hearts and olives on top. Bake for 10-12 minutes minutes at 450. Makes 1, 12" pizza.

favorite Pizza Crust

2011-04-18T15:43:00.006-05:00

This one comes from "Favorites, A Collection of Favorite Ivory Family Recipes" We are always looking for a good pizza crust recipe. This one is pretty good, although I am not sure yet if it is the one we are looking for. Maybve with a little tweeking. It was a little crispy after being baked the 2nd time with the pizza toppings, but was PERFECT after being reheated. I will have to make it again. And this time I will try making 1 large pizza crust. We like ours a little thicker.

1 pkg dry yeast (about 2 1/4 tsp or 1 TBsp)
1/4 cup warm water
2 1/2 to 3 cups flour
1 tsp salt
2 TBsp olive oil
2 TBsp honey
3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey, and cold water. Add yeast mixture and kneed with dough hook (or by hand) for 5 minutes. Form into a ball and place in oiled bowl. Cover with plastic wrap and let rise for about 1 hour.

Divide dough in half and shape each half into a 12" round. Prebake crusts for 10 minutes at 450 degrees before adding toppings. After topping pizzas, bake again for 10-12 minutes.

Makes 2, 12" pizzas.

Baked Ziti

2011-04-18T14:46:00.008-05:00

1 pound ziti or penne pasta, cooked al dente

1 onion, chopped
1 lb Italian Sausage or ground beef
2 (26 oz) jars spaghetti sauce
6 ounces sliced provolone cheese
1 1/2 cups sour cream
1 1/2 cups shredded mozarella cheese
2 TBsp grated fresh parmesan cheese

In a large skillet, brown onion and meat over medium heat. Drain excess fat. Add spaghetti sauce and simmer about 15 minutes. In a greased 9x13 baking dish, layer half of the ziti, half of the sauce, provolone chease and sour cream. Top with remaining ziti, remaining sauce, mozarella cheese, and parm cheese. Bake uncovered at 350 degrees for 30 minutes.

White Lasagna

2011-04-06T22:23:00.002-05:00

Keeping up cookbook. What else can I say?

10 lasagna noodles, cooked and drained
1/4 cup butter
1/3 cup flour
1 TBsp minced dehydrated onion
1/4 tsp garlic powder
1/4 tsp pepper
2 cups reduced-sodium chicken broth
1 cup milk
1 cup grated fresh parmesan cheese, divided
1 cup fresh, sliced mushrooms, cooked in microwave and drained
1/2 pound asparagus, cut in small pieces and blanched
3 cups cooked and cubed chicken
2 cups (8 oz) shredded mozzarella cheese

Melt butter in large saucepan over medium heat. Blend in flour, dried onion, garlic powder and pepper. Add broth and milk. Cook and stir until bubbly and thickened. Add half of the parmasan cheese and stir until melted.

Pread 1/2 cup of the sauce in the bottom of a greased 9x13 pan. Stir mushrooms into remaining sauce. Lay 1/2 of the noodles in the pan. Top with half of the chicken, half of the asparagus, half of the mozzarella cheese, and half of the sauce. Repeat for second layer. Sprinkle with remaining 1/2 cup parmasan. Bake uncovered at 350 degrees for 35 minutes or until heated through.

Strawberry Mango Salsa

2011-04-06T12:51:00.001-05:00

So, is it Summer yet??

No.

Dang.

Well, this delicious salsa will make you at least think about Summer!

I served it with cinnamon sugar pita chips as a side, but I think it would also be wonderful on a grilled tilapia or chicken breast. I didn't have either of those proteins on hand though, so we just snarfed it down with the chips! If you aren't a huge basil fan, I would recommend starting out small and adding more to taste (I only did 4. But they were larger anyway).

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.

recipe source: howsweeteats

Pantry Honey-Mustard Chicken

2011-04-06T10:41:00.003-05:00

The other day I found myself at 6pm without dinner plans. Instead of running to Little Caesars immediately, I stopped to think for a minute. I remembered coming across this recipe while reading through a recipe book and decided to give it a shot. It is totally kid friendly, my 2 year old gobbled it right up. And an added bonus was that we had everything on hand. This is definitely not an entertaining recipe, but good for a quick, easy, last minute meal that your family will eat.

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise, regular or light
2 (12.5 ounce) cans chicken, drained
2 TBsp honey
1 TBsp spicey brown mustard
1/4 tsp pepper

chopped peanuts
cooked white or brown rice

Place soup, mayo, drained chicken, honey, mustard, and pepper in a large skillet. Bring mixture to a simmer, stirring to break up chicken pieces. Serve over rice and top with lots of chopped peanuts.

Sunday Chicken

2011-04-04T15:37:00.001-05:00

Tonight we are having one of our favorite crock pot recipes for dinner. I love making dinner in the crock pot because I can put everything together in the morning when I'm in the groove and then forget about it all day long, especially when things get hectic as the boys all get home from school. I hope you like this one too.

Sunday Chicken

desired number of chicken breasts (I use frozen...boneless, skinless)
2 cans cream of chicken soup
1 packet of dried onion soup mix
1/2 - 1 cup sour cream

In a bowl, mix your cream of chicken soup with your dried onion soup mix. Pour over the top of the chicken you have put in your crock pot. Cook on low for 6-8 hours. (My crock pot cooks really hot and on low it only takes me about 4-5 hours.)

About 45 minutes before serving, add your sour cream.

Goes great with stuffing or rice-a-roni & green beans. We also like having homemade rolls on hand with this recipe. Enjoy.

Faux Fried Ice Cream

2011-04-04T10:13:00.003-05:00

We had company over last night and decided to try something new.It comes from the "Keeping Up Cookbook". I will definitely be making this again!

1 cup sliced almonds
2 TBsp butter
dash of salt

1 cup brown sugar
1 1/2 cups shredded sweetened coconut
2 1/2 cups Rice Chex cereal, crushed
1/2 cup butter, melted

1/2 gallon vanilla bean ice cream

Saute almonds in butter over medium heat until lightly browned. Salt them lightly and cool on paper towels. Stir together cooled almonds, brown sugar, coconut, cushed Rice Chex, and melted butter.

Let ice cream soften slightly. Form ice cream balls with a scoop. Roll each ball in almond/chex mixture until well-coated and place on a baking sheet in your freezer. When finished, cover tray with plastic wrap and keep frozen. Ice cream balls can be prepared severalhours in advance. Serve with your favorite hot fudge or hot caramel toppings. ENJOY!

Chocolate Covered Strawberries

2011-04-03T10:53:00.001-05:00

Yesterday I bought some beautiful strawberries at the grocery store and since a friend of mine had told me just this week about how she had made some chocolate covered strawberries I decided I'd give it a try too. They turned out totally delicious and so I wanted to share with you a recipe you probably already have but maybe haven't made in awhile.

Chocolate Covered Strawberries

Strawberries, of course

1 cup chocolate chips (personally I like the milk chocolate chips)

1 TBSP shortening

Clean and dry your strawberries.

Using the double boiler technique melt your chocolate chips and shortening together. Not sure what the 'double boiler technique' is? Just take 2 pots (one slightly smaller than the other) and fill the bigger one with about 1 1/2 - 2 cups water. Then place the smaller pot inside the bigger pot and put on the stove. Put your chocolate chips and shortening in the smaller pot and as the water boils it will melt the chocolate. Keep stirring as it melts.

Remove from heat and dip your strawberries in the chocolate and lay them out on parchment paper.

For fun I also melted some white melting chocolate (in the microwave this time) and drizzled it over the top. Delicious!

Rice and Vermicelli

2011-03-30T17:43:00.002-05:00

This is a side dish but we ate it tonight as our meal. Sometimes you just want a meat free, simple meal and this did the job. It is from our favorite 'Ivory Family Favorites' cookbook. Oh so delicious!!! (fyi, from what I can tell converted rice is just parboiled rice. You can buy Uncle Ben's Original, boxed.

1/4 cup butter
1 1/2 cups uncooked converted rice
1 1/2 cups broken vermicelli coils
2 (14 1/2 oz) cans chicken broth
2 chicken bouillon cubes
1 onion, sliced or diced (optional)
8 ounces sliced or diced fresh mushrooms (optional)

Melt butter in a large skillet with a cover. Add rice and broken vermicelli and brown (vermicellie will turn golden brown). Add chicken broth and bouillon cubes. Add optional ingredients, bring to a boil; cover and simmer for 25 minutes over low heat. (Can also be baked, covered, at 350 degrees for 30 minutes.)

Curry Chicken and Orzo Soup

2011-03-30T11:48:00.004-05:00

We love curry at our house so we think this soup is yummy. It does have a little kick to it so if you don't like spicy, go easy on the cayenne pepper. And I always like to add a little sour cream to mine.

1 TBsp vegetable oil
1 lb. chicken breasts, diced
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 TBsp curry powder
1 TBsp grated fresh ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1 quart (32 oz) reduced-sodium chicken broth
1 cup apple juice
1 (14.5 oz) can diced tomatoes, undrained
2 large granny smith apples, peeled and diced (I left unpeeled this time)
1/2 cup uncooked orzo (rice like pasta)
1/2 cup craisins

Heat the oil in a large saucepan over medium heat. Add the chicken, onion, garlic, bell pepper, curry powder, ginger, pepper, and salt. Saute until the chicken is no longer pink and the onion is tender.

Stir in the chicken broth, apple juice, and undrained tomatoes. Bring to a boil, then add apples, orzo, and craisins. Reduce heat and simmer until the orzo is al dente. Serve.

Amelia's Lasagna

2011-03-29T09:59:00.000-05:00

This recipe originally came from Grandma McConkie. We've altered it a little bit. Yummy!

Lasagna

Meat mixture
1 1/2 lb hamburger (browned)
1 clove garlic
1 TBSP sweet basil
1 TBSP parsley
1 TBSP salt
1 can (14.5 oz) diced tomatoes
1 can tomato paste
1 can tomato soup

Cheese mixture
1/3 cup parmesan cheese
3 cups cottage cheese
2 TBSP parsley
1/2 tsp pepper
2 eggs (beaten)

1 cup mozzarella cheese

Boil lasagna noodles per package directions. (I recently discovered the 'no bake' lasagna noodles and they work great too.) Layer the noodles, meat mixture & cheese mixture until gone. Spread grated mozzarella cheese over the top and bake uncovered at 350 degrees for 45 minutes.

Oreo Cake Mix Cookies

2011-03-28T07:39:00.002-05:00

A while back, Emily posted the recipe for the easiest cookies known to man: Cake Mix Cookies,
I was talking to my friend this week and she said she had made some and added oreos to the batter. I decided to try them out and I thought they were delicious... and quiet addictive. Now this isn't the kind of dessert you would serve the Queen of England, but they are tasty, quick, and my little girl loved them!

Oreo Cake Mix Cookies

1 Box White Cake Mix
2 Eggs
1/3 Cup Oil
1 Sleeve Oreo Cookies

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Mix cake mix, eggs, and oil until it forms a smooth dough. Roughly cut Oreo cookies in large chunks {about 4 pieces per cookie}. Add to dough and gently stir.

Roll dough into 1 inch balls and place on prepared baking sheets. Cook for about 12-14 minutes, depending on your over {mine seemed to take a little longer than I expected. Just watch them because you want them soft!}

When cookies have cooled completely, either eat, or add a glaze/frosting of some sort. I was going to make an Oreo frosting, but decided to use up the rest of some vanilla glaze I had. Turned out great!

Citrus Chicken Pasta Salad

2011-03-27T05:49:00.001-05:00

Here is a colorful and delicious pasta salad. You can eat it with or without grilled chicken, but I prefer it with. It would be a great one to use your Margarita Chicken in. You can also have this cold as a side, or hot as a main dish!

Citrus Chicken Pasta Salad

Salad:
4 Cups Cooked Pasta {rainbow would be better but I was fresh out!}
1 Can Kernel Corn, drained
1/2 Red Pepper, cut in small pieces
1/2 Green Pepper, cut in small pieces
1 Can Black Beans, drained and rinsed
1 Small Can Sliced Olives, drained
Your Favorite Grilled Chicken

Dressing:
1/2 Cup Fresh Orange Juice
1/8 Cup Olive Oil
1/4 Cup Sour Cream
3 TBSP Fresh Lime Juice
1 tsp. Sugar
1/4 tsp. Cumin
1/8 tsp. Salt
1 {4 oz} Can Chopped Green Chilies
1 Cup Cilantro Leaves, loosely packed
Lime & Cilantro for Garnish

Make pasta according to package directions. Drain and rinse under cold water when cooked. Set aside and allow to cool.

Make dressing by blending all ingredients together. Put in cruet or tupperware and refrigerate until ready to use.

When ready to eat assemble salad {next time I will add jicama as well!!}, and either pour dressing over the top and mix well, or allow people to dress their own portions. Either option is great! :)

2011-03-26T05:49:00.001-05:00

I thought some of you may be interested in this article about natural cleaning solutions for your kitchen. I thought it had some useful solutions for some stubborn problems. I grew up watching my mom do this one:

"Keep garbage disposals smelling fresh by tossing in the remains of a lemon, grapefruit, or lime when available."

Chocolate Chip Cookie Dough Cheesecake

2011-03-25T08:18:00.001-05:00

Cookie Dough + Cheesecake.

Seriously, I don't even know what else to say.

So lets just say that this dessert is AMAZING, and if you want an incredible treat to share, this would be the way to go! It takes a little time and effort, but it is well worth the wait!! Just trust me on this one.

Chocolate Chip Cookie Dough Cheesecake

Crust:
4 TBSP Butter, melted
2 1/2 Cups Chocolate Cookie Crumbs

Filling:
4 {8-ounce} Blocks Cream Cheese, @ room temperature
1 Cup sugar
4 Eggs
1 tsp. Flour
1 tsp. Vanilla
1 Cup Sour Cream

Cookie Dough:
½ Cup Butter, softened
½ Cup Sugar
½ Cup Light Brown Sugar, packed
2 TBSP Milk
2 tsp. Vanilla
1 Cup Flour
1/4 tsp Salt
1 Cup Mini Chocolate Chips

An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Garnish:

1 cup heavy whipping cream, whipped to stiff peaks {add powdered sugar to sweeten}

Mini chocolate chips, for sprinkling

For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls and put them on a lined plate or baking sheet. Put them in the freezer to harden while making the rest of the cheesecake.

For the crust: Lightly grease the bottom and sides of a 10-inch springform pan with softened butter. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Don't over mix!

Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips. Will make 12 generous servings!

**I baked mine the same way I bake our PB cheesecake... in a water bath. the water bath will help prevent cracking on the top of the cheesecake, and since I was actually selling slices of this cheesecake at a service auction, I wanted it to look perfect.

recipe source: melskitchencafe.com

Christmas Jello Salad

2011-03-24T11:52:00.004-05:00

I was asked to make a jell-o salad for a funeral today and immediately thought of this yummy dish. Andrea made this for Christmas dinner and I loved it!

Bottom Layer:
2 cups crushed pretzels
2 TBsp sugar
1 cube (1/2 cup) melted butter

Mix and press in the bottom of a 9x13 pan. Bake at 375 for 10 minutes.

Middle Layer:
1 cup sugar
8 oz cream cheese
8 oz cool whip

Blend and pour on mostly cooled pretzel mixture.

Top layer:
2 cups boiling water
1 larger raspberry jello
2 10 oz pkg of frozen raspberries

Mix boiling water and jello powder, let stand to cool a bit. Add berries and mix until it cools and begins to harden. Spread mixture on top and refrigerate until ready to serve. Delicious!

Carrots & Zucchini

2011-03-24T06:36:00.001-05:00

This little side dish is so ridiculously easy that I don't even think I can really call it a recipe! But I do love this combination, so I wanted to share it here. We make this all the time because it is quick, tasty, and I almost always have these 2 veggies on hand. Love it!

Carrots & Zucchini

Olive Oil
Baby Carrots
Zucchini
Dill Weed
Fresh Parmesan Cheese, grated
Salt & Pepper

Boil the carrots so they are mostly soft {just a couple of minutes}. Meanwhile, wash and slice your zucchini. Heat a little bit of olive oil in a grill pan {or skillet} over medium heat. Add the zucchini & saute for a minute. Drain the carrots and add them to the zucchini and oil mixture. Cook until both veggies are done, but not too soft to enjoy!

Remove from heat and sprinkle dill and freshly grated parmesan on top. Add a small amount of salt and pepper to taste. Enjoy!

*You don't want mushy zucchini, so make sure your carrots are well boiled {but not too mushy!!} before adding them. The carrot/zucchini mixture should only be in the pan together for about 5 minutes.

Margarita Chicken

2011-03-23T08:29:00.000-05:00

This is a quick and easy chicken marinade that you can throw in the fridge in the morning and grab and grill at dinner time. It is tasty on its own but would also work wonderfully in a pasta or a salad etc. I paired this with some grilled veggies and a big bowl of fruit and had diner on the table in less than 20 minutes! Awesome!

Margarita Chicken

1 {10 oz} Can Frozen Margarita Mix, thawed {the non-alcoholic kind}
3 TBSP Lime Juice
3 garlic Cloves
4-6 Boneless Skinless Chicken Breasts
Salt
Pepper

In a medium size bowl, combine thawed margarita mix, lime juice, and garlic. Pour all but 1/4 cup of the mix into a large ziplock bag. Place chicken in bag and thoroughly coat. Put in refrigerator for at least 8 hours. When ready to grill, lightly sprinkle each breast with salt and pepper. Discard excess marinade.
Grill chicken over medium heat for approx 5-7 minutes on each side, or until no longer pink and reaches internal temperature of 160 degrees, basting frequently with the reserved margarita mix.

recipe source: realmomkitchen.com

Snickerdoodles

2011-03-22T11:50:00.003-05:00

Here is another version of snickerdoodles cookies. I am not a big fan of crunchy cookies, so this one is totally soft!

1 cup margarine (I used butter and they were still soft)
2 eggs
1 tsp. vanilla
1/2 tsp. salt
3 3/4 cup flour
2 cup sugar
1/4 cup milk
1/2 ts soda
1/2 tsp. cream of tarter

Roll balls into cinnamon-sugar mixture (approximately 1 inch). Bake on ungreased cookie sheet at 375 for 7-10 minutes.

Lemon Buttermilk Cake

2011-03-21T11:27:00.043-05:00

I had some buttermilk that I needed to use up, and luckily I had a cake recipe I had been meaning to make... and it called for buttermilk. Perfect!

I had a meeting with a bunch of ladies that love Lemon, so I took this cake & came home with only 3 pieces left. Even more perfect in my opinion... I could make a cake for no real reason and didn't have to eat it all by myself! Whats great about this cake though, is if I did end up eating it all by myself, it is actually a LIGHT Lemon cake, so I would have gained only 12 pounds instead of 23! :)

Lemon Buttermilk Cake

CAKE:
1 Yellow Cake Mix
1 small Box Lemon Instant Pudding
1 Egg
4 Egg Whites
1 1/4 Cups Low-fat Buttermilk
1/4 Cup Fresh lemon Juice
1 tsp. Vanilla
2 1/2 tsp. Lemon Extract
1 tsp. Lemon Rind

LEMON GLAZE:
1 Cup sugar
1/4 Cup Fresh Lemon Juice
1/2 TBSP Lemon Extract

Lightly coat a nonstick bundt pan with cooking spray. Lightly sprinkle a small amount of flour into pan and shake around until the entire surface is lightly coated. Preheat oven to 350 degrees.

Put dry ingredients in a mixing bowl. In a separate small bowl combine buttermilk, egg, egg whites, lemon juice, extracts, and rind. Stir just until combined.

Pour liquid ingredients into the dry ingredients and mix together on medium speed of your electric mixer for about 2 minutes, or until well blended.

Pour batter into prepared ban and smooth out top. Gently tap 2 or 3 times to help air bubbles rise. Bake for 40-42 minutes or until cake tests done. Remove cake from oven and place on cooling rack. Let sit for about 20 minutes before inverting cake onto serving plate.

While waiting to invert cake, make your glaze by combing the sugar and lemon juice in a small saucepan and bring to a boil. Stir constantly for 2-3 minutes. Remove from heat , stir in lemon extract, and allow to cool for several minutes before glazing the cake. Prick top of cake with toothpick and then spoon or brush Lemon Glaze over top and sides. Allow cake to absorb the glaze... repeat until all the glaze is gone.

White Chocolate Covered Popcorn

2011-03-18T09:48:00.000-05:00

I go this recipe from my friend Liberty. When we first moved to Chicago, we had a recipe exchange night with the youth from our church.... the girls brought some funny stuff {fried cheerios anyone?}, and the leaders brought some recipes that I have made over and over again! This one is a delicious snack that gets kind of addictive. I figure there are nuts in there so @ least it has some protein... so its totally good for you, right?!

White Chocolate Covered Popcorn

2-3 Bags of Lightly Buttered Popcorn
1 Cup Almonds
1-2 Cups Peanut M&M's
White Chocolate Chips or Vanilla Bark (to taste)

Pop the popcorn and carefully try to remove any kernels that didn't pop. I usually spread the cooked popcorn on a clean Tea Towel and sift through it. Place popcorn in a large bowl. Pour M&M's and almonds over popcorn. Melt your chocolate either in a double boiler, or in the microwave in small intervals, making sure to stir after each 30 second interval.

When chocolate is melted and smooth, pour over popcorn and gently stir. Wait for chocolate to harden before diving in.

This is also a great treat to package up and take to a friend. Easy and delicious!

Sweet Sausage Soup

2011-03-12T15:50:00.002-06:00

here's another delicious & easy soup... I wish I wasn't still thinking about soup, but its just not quite warm enough to stop making them!

I am really ready for Summer!!

This is a very healthy soup, an you can easily switch around the veggies, or the protein. I prefer the turkey sausage because it is so much healthier than regular sweet sausage.

Sweet Sausage Soup

Serves 8 - 10

**FREEZES WELL**

1 (16 oz.) pkg. sweet Italian Turkey sausage, casings removed

1 onion, chopped

1 cup minced celery

1 cup minced carrot

3 (14 oz.) cans beef broth

2 (14.5 oz.) cans diced tomatoes

2 (16 oz.) cans red kidney beans, drained

1 (15.5 oz.) can great Northern beans, drained

1 1/2 cup dry ditalini pasta, cooked before adding

1 tsp. salt

1 tsp. pepper

1 tsp. oregano

1 tsp. basil

1 tsp. garlic

In a large Dutch oven (or stock pot), cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. (I usually add more carrots and celery as well)

Drain well.

Stir in broth, tomatoes, and beans; & bring to a boil over medium-high

heat.

Reduce heat, and simmer for about 25-30 min. Add cooked pasta and seasonings.

Garnish with freshly grated Parmesan.

Oatmeal Chocolate Chip Cookies

2011-03-04T15:29:00.010-06:00

We made these yummy cookies a few weeks ago for a Valentine's Day treat. My friend had dropped some by for us and I loved them. So of course I needed the recipe. Ironically, after she emailed the recipe to me, I took one look at it and realized I already had the same exact recipe in my recipe book from my mother-in-law. I had never made them though so I didn't know how tasty they were! I have since made them and can tell you they are delightful! Also, you will want to use the wheat flour like the recipe calls for. They are just not the same when you use regular white flour.

Oatmeal Chocolate Chip Cookie's

1 Cup Butter, softened
1 Cup Brown Sugar, packed
1/2 Cup White Sugar
2 Eggs
2 tsp. Vanilla
1 1/4 Cups Whole Wheat Flour
1/2 tsp. Baking Soda
1 tsp. Salt
3 Cups Quick Cooking Oats
1 Cup Milk Chocolate Chips (or M&M's)

Preheat oven to 325 Degrees. Line cookie sheets with parchment paper or silicone baking sheets.

In a mixing bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in vanilla.

Combine the flour, baking soda and salt into a different bowl and then stir into the butter mixture until just blended. Mix in the oats and the chocolate chips.

Use a spoon or ice cream scoop to drop dough onto prepared sheets. Bake for 11-13 minutes. allow cookies to sit on sheet for a few minutes than transfer to a cooling rack to cool completely.

Raspberry Chicken

2011-02-28T12:12:00.000-06:00

I ended up with a lot of thawed chicken this week, so I needed to make a few chicken dishes quick! I was able to boil some of it up and freeze it, but luckily I also have a few recipes I have been meaning to share here anyway! Here is a really easy and tasty dinner option for you.

This one comes from one of my favorite cookbooks. I find great stuff in this book all the time, and even better, a portion of the proceeds go to the Utah Make-a-Wish Foundation. If I had an extra copy, I would give it to you, because I love it that much. If you don't own it, you will have to trust me that its a great cook book to have on hand!

Raspberry Chicken

6 Chicken Breasts, boneless & skinless
1/2 Cup Raspberry Preserves
1/2 Cup Frozen Pineapple Juice Concentrate, thawed
1/2 Cup Soy Sauce
2 TBSP Rice Wine Vinegar
1/2 tsp. Chili Powder
1/2 tsp. Curry Powder
1/2 tsp. Garlic Powder
1/4 Cup Fresh Raspberries, mashed
Fresh Raspberries, for garnish

Place Chicken in a 9x13 inch baking dish. Mix next 8 ingredients together and pour over chicken. Cover tightly and allow to marinate for at least 2 hours... I let mine go for about 18! You can do it overnight and use it the next day for dinner. So easy!

Bake, covered, at 350 degrees for 30-40 minutes. Transfer to a serving dish and garnish with fresh raspberries. Serve over white or wild rice.

**I've used frozen pineapple orange juice as well and I much prefer the plain pineapple concentrate.

Winner Winner!!

2011-02-26T23:49:00.001-06:00

I had every intention of posting a wonderful new recipe when I posted the winner, but its been a long day and I am too tired!! So you will get a delicious cake recipe tomorrow, but for now, as promised, here is the winner of the
Stephen's Chocolate Care Package giveaway:

Comment # 33, by JAYLENE

Thanks to everyone who entered... it was so much fun reading all of your comments!

{also, I don't know why the random.org thing is saying there were 100 comments... I swear I put in 52 for the max, but for some reason when I am previewing this post it is saying 100. Just gunna have to trust me on this one!}

True Random Number GeneratorMin: Max:

Result:

33Powered by RANDOM.ORG

Panda Brownies

2011-02-23T16:56:00.006-06:00

My senior year of high school, I would go to my friend Amanda's house for lunch almost every day. Some days we would bring our own lunch, some day's we would buy lunch, and LOTS of days we would eat whatever they had at their house {Thanks Malia!}. They even had a treat drawer that was always one of the first places I went.

These brownies on the other hand... they could never belong in the treat drawer. These homemade wonders were too good for that drawer of prepackaged sugar!! I can't even tell you how many times I consumed these things growing up... They were like a staple in Amanda's household. Which is why it kills me that it wasn't until last summer that I remembered there goodness. How I went the last few years without them, I will never know! Her family actually just calls them Double Iced Brownies, but to me they have always been Panda Brownies {get it... Amanda Panda? I know, I'm funny, right!?}. And since I am sharing some recipes this week that remind me of my brother, and he had a love of brownies, I thought these bad boys would be fitting.

The actual brownie base isn't as chocolate-y as you may think, but once you get both of your frostings on there, the brownie itself is plenty sweet and incredibly addicting! **Make sure you let them cool completely before applying your first frosting, and then refrigerate them before applying the 2nd layer! This is a great recipe if you need a treat for a large group.

Panda Brownies

Brownies
beat 4 eggs
add 2 cups sugar
then add 2 cups flour

Melt 2 cubes margarine (or butter. I don't love margarine) and 2 squares baking chocolate
*(or 6 T. cocoa and 2 T. butter)
Blend together and add to egg/sugar/flour mixture.

Add 2 teaspoons vanilla and mix.
Add one cup of your favorite nuts if you like that kind of thing
(I added pecans on half of the brownies after they were frosted)
Bake on a large jelly roll pan at 350 for 20 minutes.

Cool Completely!

First Frosting
1 cube butter
3 Tablespoons instant pudding mix (vanilla)
1 pound powdered sugar
enough milk to make creamy

Second Frosting
Make your favorite frosting. I used this recipe.

After brownies have cooled, frost with vanilla frosting and refrigerate until hard (@ least 30 minutes). Apply chocolate layer of frosting. Return to refrigerator if you want the 2nd frosting to harden up (I find its easier to cut them that way). Slice into individual pieces and enjoy!

don't forget to enter the giveaway... if you haven't already!

Give Oh Give Away

2011-02-21T14:10:00.006-06:00

Our family loves Chocolate.

I mean we really love the stuff. If you look on our recipe list, you will notice that there are 46 recipes that include Chocolate!

FORTY-SIX!

Other than "Entree's" and "Veggies" {Phew!!}, Chocolate takes the cake {couldn't help myself} on most entries.

Our brother Stephen was no exception to the "McConkie Chocolate Rule". He LOVED it. When we were growing up, he would make a pan of brownies, and then hide it from the rest of us! The thing was, he had the BEST hiding spots!! And with 6 siblings, trust me, we looked high and low.

Our mom on the other hand... well, she would see us eating a brownie and ask us where we got it, claiming she had hidden them from us... and that usually meant she had stuck the tray in the microwave {or my personal favorite, sitting on the kitchen table with a tea towel over them}. Her hiding spots were always really easy to find.

As you might have noticed, I said that our brother loved chocolate. Sadly, we lost him to cancer almost 5 years ago. He would have been 32 years old this Saturday.

So, in honor of our dear brother and his birthday, I will be posting some recipes this week that remind me of him, and I am giving away a "Stephen Care Package". The things I have added to this little giveaway are things that either Stephen loved, or things that remind us of him.

Don't expect any Salad in this list... He was a meat and potatoes kind of guy, with lots of pepper on the side. Of course, he'd throw a ~~lot~~ little Chocolate in to satisfy that sweet tooth as well. :)

So, here's what your little Care Package entails:

Penzys Spice Sample pack. I LOVE Penzys. I found it when I moved to the Midwest, and I know I will miss it greatly when we leave. This particular pack is for meat... and since I wasn't about to throw some steak into this giveaway, I thought this awesome spice pack was a good alternative.

My very favorite brand of Chocolate chips and BBQ sauce. The pepper, because well, Stephen put pepper on everything!! And tucked in the back there is the movie "Batman Begins". Stephen loved movies, and in fact people always told him he looked like Val Kilmer {not today's Val. He's let himself go!}. While Val did play the Caped Crusader, Christian Bale's version of Batman would just have to do! :)

Some of my all time favorite Hot Chocolate from a very fitting brand, as well as some of the best Brownie Mix and Peanut Butter Cups. Put those together for a delicious treat! An AUTHENTIC Cadbury Bar (NOT AMERICAN!!) straight from Down Unda'. Stephen served a mission for our church, in Adelaide Australia, and our baby brother is currently there doing the same... good to have an Aussie connection! Some McDonalds Dollars, because from the time he was a very small child, Stephen loved going to McDonalds... especially with his Grandfather. I can still hear in my mind the way my mom describes how he would always say "GWANDPA! Lets go to McDonnnalllddsss!!!"

Oh, and you can't see the lotion, but I threw that in there because Stephen would give the best foot massages. Not to me mind you, but I think our Mom read the entire book Les Miserables {out-loud} while Stephen rubbed her feet. That's a long book... so he probably went through a lot of lotion!

So there you have it!

If you would like to enter, just leave a comment telling me what your favorite kind of sweet treat is... or what out of this slew of items would be your favorite.

A winner will be picked on Stephen's birthday, Saturday, February 26th. Please leave a way for me to contact you (email is great!) so I can mail you your delicious treats!

{Giveaway is only open to followers of McConkie Menu.

So if you haven't already, go ahead and join!}

Any questions? Shoot us an email at:

mcconkiemenu@gmail.com

Peanut Butter Blossoms

2011-02-20T15:56:00.002-06:00

I know you have all probably made these a hundred times but I made them on Sunday and realized we didn't have a recipe on our blog for them so I was going to add one. I have seen many variations to this recipe. This one comes from the Hershey's Baking Calendar they put out for 2010.

Peanut Butter Blossoms

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Hershey Kisses

Heat oven to 375 degrees. Beat shortening and peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk and vanilla. Beat well. Stir together the flour, baking soda and salt and then gradually beat into the peanut butter mixture.

Shape dough into 1-inch balls. If you desire you can then roll them in white sugar (I opt not to do this part). Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press Hershey Kiss into center of each cookie. The cookie will crack a bit around the edges.

Cool and enjoy.

*Now, this recipe says it will make approximately 48 cookies. I find this to be a huge exaggeration. I doubled the recipe and got 60 cookies total...and my cookies were the same size as the ones the calendar advertises. :)

Honey Butter

2011-02-16T20:05:00.007-06:00

This is probably my very favorite Honey Butter recipe. I got it from my friend Heather, who is literally the master bread maker in these parts. She has this honey butter {or raspberry honey butter} on supply almost every time we are at their home. Make sure you are patient and really whip it for the full time. I promise, it makes all the difference! {ok, you don't HAVE to, but just trust me}. So delicious on a warm homemade roll... or the homemade bread I will post later this ~~week~~ month!

Honey Butter

1 Cup Honey

1 Cup Butter, slightly softened

7 oz. Marshmallow Cream

1 TBSP Powdered Sugar

Beat honey and butter together with electric mixer for 15 minutes. Scrap sides of bowl once or twice to make sure the ingredients are incorporated well. Stir the marshmallow cream and powdered sugar into the honey mixture until well combined. Store in airtight container in the fridge {will hold up nicely for a few weeks}.

**Side note, I was in a hurry once and wasn't paying attention... I threw all the ingredients in @ the same time. DON'T do that. You will have a mess of liquid-y honey butter. Not so great.

Cookbook Giveaway

2011-02-13T21:37:00.002-06:00

I have a cute friend who has recently published a book all about food. I think that is so awesome! I'm going to link you up to her website so you can get in on the fabulous giveaway she is offering. You could possibly win one of her new cookbooks if you leave a comment on her blogs "Happy Valentine's Day Giveaway" post. She has put so much work into this book and I've heard nothing but wonderful reviews about it. I hope to soon get my hands on one myself. So, just for fun, leave a comment here if you are going to go enter and then head on over and leave that comment (either today Sunday 2/13/11 or tomorrow Monday 2/14/11) Good luck! Let us know if you win. :-)

Click here ---> Seven Years of Plenty

Balsamic Berries

2011-01-21T15:47:00.007-06:00

At first glance, this recipe sounds very strange. But trust me, these berries are delightful. Such an easy little side dish or simple dessert. I have seen this idea of berries with balsamic vinegar on blogs for a long time, but I never really thought much of it until I was looking at the food network website the other day. I was searching for light side dishes when I stumbled upon this. I love berries, so I decided I would finally give it a try with the balsamic... and I am happy I did! Also super fast to throw together.

Balsamic Berries

1 pint Strawberries
1 pint Raspberries
1 pint Blueberries
1/4 Cup Sugar
1 TBSP Balsamic Vinegar {good quality}
Fresh Cream, optional

Wash all berries. Remove stems from strawberries, and slice in fourths. Place all berries in a bowl and sprinkle with sugar. Mix, and then add balsamic vinegar. Try to thoroughly coat all berries. Cover and allow to chill in refrigerator for at least 1 hour. Serve up in individual ramekins with a dollop of fresh cream on top. Delicious!

Fruit Dip

2011-01-16T11:04:00.000-06:00

This is the yummiest fruit dip! So far we have had it with apples, strawberries, orange wedges, and banana... & I am sure it would be delicious with any number of other fruits. It came together very quickly and makes a ton. Perfect when you need a little appetizer for a get together. We thought it tasted kind of like dipping fruit in an Orange Julius. Delicious!

Fruit Dip

1 Cup Sugar
1 Egg, beaten
1/4 Cup Orange Juice Concentrate
1 TBSP Lemon Juice

Mix together in a saucepan over medium high heat. Bring to a boil and reduce heat. Stir for a few more minutes and allow to get frothy. Remove from heat, transfer to a heat-proof bowl, and allow to cool in the refrigerator until no longer warm {I made it in the morning and then pulled it out that afternoon for the mix ins}.

Remove from fridge and add:

8-10 oz. Strawberry Yogurt*
8 oz. Container Cool Whip*

Mix together until all incorporated. Eat or return to fridge until ready to serve. Enjoy with fresh chopped fruit and enjoy!

*I used light yogurt and Cool Whip Free. A great way to lighten this up, and it really didn't change the taste at all...

{can be made a few days in advance}

Oreo Brownie Bites

2011-01-12T13:39:00.012-06:00

Ok, so i saw this on a blog a few weeks ago, and now for the life of me I cannot remember which blog it was! So I apologize to the blog world for not crediting this back to who ever you are! {Liberty... who was it??}

Anyway, these are a really fun, fast, and easy treat. My husband and 3 year old actually helped me make them... and their pan turned out way better looking then my pan did! The original post says to get one of those wilton pens to do the decorations on top, but I was just going to the store and decided to improvise. I bought some of this stuff, and it worked great:

I know they aren't gorgeous, but that wasn't really the goal on this particular evening. I am sure you can make these much fancier, but for my purposes the glaze worked just dandy.

Oreo Brownie Bites

1 Package Oreo Cookies {I actually used peppermint cookies and it took more than 1 package}

1 Box Brownie Mix, made according to package directions

Glaze of some sort

Sprinkles

Make brownie mix according to package directions. Generously spray 2 muffin pans with non-stick cooking spray. Take Oreo's and dip them in the brownie batter, shaking off the excess if there is too much, and place 1 cookie in each muffin holder. Bake @ 350 degrees for about 12-14 minutes... depending on your oven. When cooled, decorate and enjoy. Tasty and ridiculously easy!!

Mom's Chili

2011-01-11T18:00:00.000-06:00

Mom's Chili

1 - 1/2 lbs. ground beef
1/3 - 1/2 diced green pepper
1/4 - 1/3 diced onion

3 cans of beans (choose from Red, Kidney, Black, Pinto etc)
1 can diced tomatoes (I like the petite diced)
2 TBSP chili powder
1 tsp cumin (I go really light on this as it is pretty strong)
1 tsp salt

Brown the ground beef with the green pepper and onion. Drain and add beans, tomatoes, chili powder, cumin and salt. Stir together and simmer for 35 minutes.

We love to serve it with tortilla chips and maybe a little cheese.

French Bread

2011-01-10T09:24:00.002-06:00

This french bread recipe comes from a friend here in Chicago, and we have been fortunate enough to enjoy it on many occasions. This was my first attempt at making the bread, and although delicious... I have a long way to go in making it look more like french bread. But it wasn't too shabby for my first attempt!

{we used this french bread to dip in our cheese fondue on Christmas night. Delicious!!}

French Bread
{makes 3 loaves}

Mix:
2 Cups Hot Water
2 TBSP Butter
2 Heaping TBSP Sugar
3 tsp. Salt

Proof:
2 TBSP Yeast in
1 Cup Warm Water

When yeast mixture starts to bubble and get big, add to butter/sugar mixture.

Add:
4 Cups Flour and mix

Add:
another 4-5 Cups Flour and mix

Let rise in bowl for about 1 hour, covered. Punch down and divide into 3 balls. Shape into loaves and place on greased cookie sheets. Make small slits with a knife, and let raise 1 more hour, covered. Bake @ 400 degrees for 20-25 minutes.

**As a totally random side note: I saw a commercial once for Panera Bread where they told you to spray the inside of your oven and the top of your loaf with water {just from a cheap spray bottle} before you put it in the oven. They said it would create a perfectly browned crust that has just the right crisp consistency. I have no idea if I got the outcome they were talking about, but I tried it and the bread was pretty darn beautiful!

White Texas Sheet Cake

2011-01-09T17:08:00.004-06:00

I am not a big fan of the traditional chocolate sheet cake, but when I tried this version I was pleasantly surprised! I think it is mainly because I love almond extract... but any way you look at it, this was tasty!! Now, if you hate almond extract, I probably wouldn't recommend this one... Its also pretty rich so a small piece goes a long way. Make sure it is completely cooled before cutting into it.

If you double it and make it in a larger jelly roll pan, it will feed a big group of people.

White Texas Sheet Cake

{Makes about 15-20 Servings}

2 c flour

2 c sugar

1 t baking powder

1 t salt

1 c butter

1 c water

1/2 c sour cream

2 large eggs, lightly beaten

1 t almond extract

Butter Frosting (recipe below)

1 c chopped pecans

Preheat oven to 350 degrees. Spray a 15x10-inch jelly roll pan (the smaller, half size pan) with nonstick baking spray {the kind with Flour... or flour your pan after you spray it}.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add butter mixture to the flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans.

Butter Frosting:

{Makes about 1 cup}

1/2 c butter

1/4 c whole milk

1/2 t almond extract

3 c powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in powdered sugar until smooth.

Triple Chunk Cookies

2011-01-08T12:29:00.000-06:00

Here's another delicious chocolate chip cookie. They are big and chunky, and trust me, that's how they are supposed to be. The recipe calls for milk chocolate, white chocolate, and semi-sweet chocolate, but you can easily substitute if one of these chocolates doesn't appeal to you. I also didn't add nuts to mine because I find that most people prefer cookies without nuts. This recipe comes from one of my young women at church... she is an awesome baker!

Triple Chunk Cookies
{makes approx. 3 dozen}

4 Cups Flour
1 tsp. baking Soda
1 tsp. Baking Powder
3 Sticks Butter, softened
1 1/4 Cup Brown Sugar, packed
2 Eggs
1 TBSP, Vanilla + 1 tsp.
1/4 tsp. Salt
1 Cup Milk Chocolate Chips
1 Cup Semi-Sweet Chocolate Chips
1/2 White Chocolate Chips
1 Cup Chopped Nuts {optional}

Preheat oven to 375 degrees.

Sift dry ingredients in a medium size bowl & set aside. In the bowl of your electric mixer, cream together sugar and butter. Add eggs and vanilla and continue to cream. Slowly add dry ingredients while continuing to mix, until all incorporated. Add chocolate chips {& nuts if using} and mix by hand. Form into large balls and slightly flatten. Bake on parchment covered baking sheets for 12-14 minutes. Cool on wire racks... they won't really flatten out much in the baking process, so you will want to give them a good amount of time to cool down since they will be thick!

Fruit & Feta Salad

2011-01-06T09:56:00.000-06:00

This is a delicious salad that comes together nice and quick! You can add some protein

{salmon/chicken etc.} to make it a meal, but I like it the way it is. Its great in the winter when fresh fruits can be a bit pricey. You can even leave the apple out and just use the mandarin oranges... or throw some pomegranate seeds in to spice it up a bit. Its very versatile.

Fruit & Feta Salad

Salad:
6-8 Cups Assorted Greens {I use romaine and spinach}
1/2 Cup Feta Cheese, crumbled
1 Small Can Mandarin Oranges, drained
1/2 Cup Dried Cranberries
1/2-1 Small Red Onion
1 Large Apple, cut into bite size pieces
1/2 Cup Toasted Pecans or Almonds {candied are best}

Dressing:
4 TBSP Raspberry Wine Vinegar
1/2 Cup Vegetable Oil
1/4 tsp. Pepper
1/2 tsp. salt
4 TBSP Sugar
Dash of Tabasco Sauce

Combine salad ingredients in a large bowl. Mix together the dressing ingredients in a separate bowl. When ready to eat, pour dressing over green mixture and serve.

**Also, I had my husband make the dressing while I was assembling the salad. He actually used red wine vinegar and it still tasted great {after going to the store & buying the raspberry vinegar just for this dressing!}.

Pasta with Chicken and Pesto

2011-01-05T22:03:00.004-06:00

Today I was looking for a pasta dish recipe with pesto sauce. I had never made pesto pasta before and was not sure how to do a sauce. I came across this one and found it to be really easy. I used; 1- my frozen pesto sauce (thank you Annalisa! Recipe can be found in this blog), 2- Lemon chicken (also thanks to Annalisa!), 3- heavy cream, 4- pasta, and 5- Parm. cheese. That's it! SO easy!!! I am LOVING having homemade pesto on hand!

Penne with Chicken and Pesto

Ingredients
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Creamy Mushroom Soup

2011-01-01T13:59:00.005-06:00

Happy New Year!

Here's an awesome soup recipe to keep you warm on this cold New Year's Day {well its cold in Indianapolis where we are at the moment}!

The recipe originally comes from the Family Fun magazine. I make it basically the same way they do, but I think I just throw a few more veggies in... except for the mushrooms, ironically. My husband doesn't like mushrooms so I don't use as many as the recipe calls for. I think its delicious either way though! Also, the thyme in this recipe is really a MUST. It adds so much flavor and if you leave it out you will really be missing the glory of this soup.

Creamy Mushroom Soup

6 TBSP. Butter

1 Medium Onion

3 TBSP Flour

2 tsp. Salt

1 tsp. Pepper

6 Cups Chicken Broth

1/2 Lb. Mushrooms, sliced

1 Cup Celery, sliced

1 Cup Carrots, chopped

2-3 Cups Red Potatoes, quartered

1 Yellow Summer Squash, chopped

1 -1 1/2 Cups Frozen White Corn Kernels, mostly thawed

2 tsp. Thyme

2 Cups Light Cream

3/4 Cup Parmesan Cheese, grated {plus more for garnish}

2 Cups Chicken, cooked and cubed

Heat a large pot over medium-high heat and melt butter. Saute onions in melted butter for about 6 minutes, or until onions start to get tender. Stir in the flour, salt and pepper and mix, making a roux, until smooth. Add the broth slowly, whisking as you go. Turn up the heat up if necessary and bring the mixture to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce heat to a simmer and cover the soup. Cook until vegetables are tender, about 20-30 minutes.

Add the cream, parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not boil. Ladle soup into bowls and sprinkle with additional parmesan if desired.

Caramel Pear Sauce

2010-12-28T12:43:00.003-06:00

This recipe was originally to be an ice cream topper... but I thought it sounded like a delicious waffle topper instead. I am sure it would still be great on ice cream, but I was looking for a new syrup recipe & I thought this would be awesome. And I was right. It was so tasty! Of course, it didn't hurt that it was ridiculously easy and I was able to use a jar of pears that I had canned myself! The recipe calls for a 29 oz. can, but my mason jar was bigger than that. It worked out just beautifully, but if you are afraid of tweaking, I would follow the original recipe.

Caramel Pear Sauce

1, 29 oz. Can Pears, chopped & syrup reserved

3 TBSP Cornstarch

1 Cup Brown Sugar

1/2 tsp. Cinnamon

1 Cup Pear Syrup

1/4 Cup butter

Combine cornstarch, brown sugar and cinnamon in a saucepan. Add pear syrup and cook over medium heat until mixtures starts to boil. Reduce heat and cook for 4 or 5 minutes. Add butter and stir until completely melted. Add sliced pears and heat through. Serve warm over vanilla ice cream or waffles.

{this sauce is best warm. If you have to stick it in the fridge,

you can easily warm it up in the microwave before serving}

Brown Sugar Bacon

2010-12-26T11:51:00.007-06:00

I made this bacon on Christmas morning, and my husband was in breakfast bliss. Even better, it is ridiculously easy and doesn't make your entire house reek of grease for the next 20 hours! I really like cooking bacon this way actually. You can cook it in the oven without the sugar and it makes it perfect for crumbling. Enjoy this fun and tasty variation!

Brown Sugar Bacon

1 Package Thick Cut Bacon

1/3 Cup Brown Sugar

Fresh Cracked Black Pepper

Preheat oven to 250 degrees. Line a large jelly roll pan with foil {trust me, you will want to do this step. Don't skip it!!} and place a cookie cooling rack on top of pan. Line bacon across cooling rack. Sprinkle brown sugar evenly on bacon. Spread fresh cracked pepper on next... don't be shy. It adds great flavor! Bake in preheated oven for 30 minutes, or until bacon starts to look crisp {Watch closely at this point}. Carefully remove from oven... you really don't want any of that grease falling on your pant leg!

*Before bacon has been cooked*

{Eat while warm and hear yourself getting delightfully pudgy}

Double Chocolate Macaroons

2010-12-24T15:01:00.005-06:00

These are European macaroons, more meringue-like than chewy, coconut American macaroons.

Macaroons

75g/2.5 oz plain chocolate, chopped

2 large egg whites, at room temperature

200g/7.5 oz caster sugar

125g/4.7 oz ground almonds

2-3 drops almond essence

Chocolate Filling

110g/4 oz white chocolate, chopped

100ml/approximately 3.75 fl oz double cream

2 baking sheets, lined with non-stick baking parchment

Makes 8 pairs

Put the plain chocolate into a heatproof bowl set over a saucepan of steaming but not boiling water and melt gently (do not let the base of the bowl touch the water). Remove the bowl from the heat and stir until smooth. Let cool while making the rest of the mixture. Put the egg whites into a spotlessly clean, grease-free bowl and, using and electric whisk or mixer, whisk until stiff peaks form. Gradually whisk in the sugar to make a thick, glossy meringue. Using a large metal spoon, fold in the ground almonds, almond essence and melted chocolate. When thoroughly blended, put 1 tablespoon of the mixture onto the prepared baking sheet and spread to a disc about 5cm across, repeat with the rest of the mixture, spacing the macaroons well apart.

Bake in a preheated oven at 300F/150C/Gas 2 for 30 minutes until just firm. Remove from the oven and let cool on the trays for about 2 minutes or until firm enough to transfer to a wire rack to cool completely. When cold, peel the macaroons away from the lining paper.

To make the filling, put the white chocolate and cream into a small, heavy-based saucepan and heat very gently, stirring occasionally, until melted and smooth. Remove from the heat, let cool, then, using a wooden spoon, beat until thick and fluffy. Use to sandwich the macaroons together and set aside for at least 1 hour before serving. Store in an airtight container.

Best eaten within 5 days. Not suitable for freezing.

We just used whipped cream to fill them.

Soupa Ranchero

2010-12-08T12:44:00.002-06:00

Is it just me, or does this bitter cold winter stuff make you want to eat soup and hot chocolate for almost every meal?! Hopefully it isn't too bad in your neck of the woods, but Chicago is FREEZING! Or, at least thats how it feels to me.

Anyway, I got this recipe from my good friend Meagan. She gave it to me in a vegetarian form, but we added chicken and used chicken broth... We loved it the way we made it, but I am sure it is equally delicious prepared without meat.

Soupa Ranchero

1 Med. Onion, diced
2 teas. Minced Garlic
2 TBSP Olive Oil
8 Cups Chicken Broth
8 Small Red Potatoes, skin on, quartered

2-3 Cups Cooked Chicken, cubed or shredded
1 Zucchini, chopped
1 Summer Squash, chopped
1 Can Corn
1 Can Diced Tomatoes (or fresh)
1 Can Garbanzo Beans
1 teas. Cumin
2 teas. Oregano
1/2 Bunch Fresh Cilantro, chopped

On the side:

2 Limes

Cheese

Sour Cream

Tortilla Chips

In a large stock pot, saute onion and garlic in olive oil until tender & onion is clear. Add chicken broth and potatoes. Cook on medium high heat until potatoes are soft. Turn down to medium/low heat and add remaining ingredients. Simmer for about 20 minutes, or until vegetables are cooked through {not soggy though}. Serve with quartered lime wedges & any other toppings you prefer. Perfect on a cold winters night!