Kylene's Kitchen

Pumpkin-Chocolate Chip Cake

2011-11-13T21:10:00.000-07:00

Oh my, oh my! I super HEART this recipe. I clipped it from November's issue of All You magazine. The picture was absolutely mouth-watering. If I take a decent picture, I'll post it. Anyway, I LOVED the taste of the pumpkin with the mini chocolate chips. The recipe called for 1 cup of chopped walnuts, which we can't eat at our house, so I substituted 1/2 cup of chopped pecans instead. The only bad thing is that it makes 9 servings...and there's only 2 of us, which means there's a lot of cake sitting around calling my name!

Pumpkin-Chocolate Chip Cake
All You Magazine, November 2011
Makes: 9 servings

8 Tbs. (1 stick) unsalted butter, melted and cooled
1 3/4 c. sugar
3 large eggs
1 c. canned pumpkin puree
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 3/4 c. all-purpose flour
1/3 c. ilk
1 c. mini chocolate chips
1 c. chopped nut (walnuts or pecans)

1. Preheat ovn to 350. Mist an 8-inch square baking pan with cooking spray; line with parcment.

2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.

3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick insterted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Nutrition: (per serving)
555 Cal, 29g Fat, 3g Fiber, 9g Pro, 67g Carb

Pumpkin Snickerdoodles

2011-11-13T20:48:00.001-07:00

Pinterest has been my go-to for great recipes and ideas. I love that I'm able to categorize things that I find too! I created a board for Fall ideas, and this recipe was one of those I pinned. I needed to make some cookies for the last day of my hubby's Sunday School class, so I was finally able to try this. They were really yummy, even though I somehow forgot to add the brown sugar! They were also light and fluffy, although we did think these could have used a bit more spice. Next time I plan to add just a little more cinnamon and nutmeg!

Pumpkin Snickerdoodles

www.annies-eats.net
Yield: about 3-4 dozen cookies

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

2. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

3. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Taco Sauce

2011-10-31T07:58:00.002-06:00

I'm usually a very good planner, and I have a pretty well-stocked pantry, so I absolutely hate it when I go to make dinner and then realize I don't have one ingredient. It's even worse when it's Sunday, and therefore can't go out to get said ingredient. And, it's even worse when company's coming over for dinner, because usually a lot of time and preparation has gone into planning said meal. This was the case recently for me. I wanted to make my super delicious copy cat Cafe Rio Pork Barbacoa recipe, but didn't have any taco sauce. What's a girl to do? I googled, and found an amazing recipe. I think it turned out tons better than the commercial stuff; plus it's healthier for you and cost me pennies to make. So unless I can get taco sauce for super cheap in the future, this is the way I'm going...

Taco Bell Taco Sauce
http://www.food.com/
Makes: 4-6 servings (roughly 8oz.)

1 8oz can tomato sauce
1/3 c. water
1/4 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. instant minced onion
1 Tbs. white vinegar
1/2 tsp garlic powder
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. cayenne pepper

1. Place all ingredients in saucepan and stir well. Simmer at a low temperature for 15-20 minutes.

2. Remove and cool. Serve. Enjoy.

Mile-High Enchilada Pie

2011-09-30T22:49:00.001-06:00

I discovered a new love of my life...my crockpot. To make my life easier, I decided to start using it more often, especially on Mondays when my husband's work schedule tends to be the busiest. He gets home anywhere between 5pm and 6:30pm, and it's hard for me to know when to start dinner. If I wait until he gets home, we're often not eating until late. If I don't wait, I usually eat by myself and then he has to warm it up later. :( So, I instituted Crockpot Mondays. In the morning, I dump all the ingredients into the slow cooker; it cooks it all day for me; and if hubby ends up working late, then it sets itself to "warm." When he gets home, we have a nice hot meal together, and I am the hero(ine) of the day...with really not that much effort. And, since it's now cooling down into lovely Fall weather (I just LOVE Fall), I find myself using my slow cooker more than once a week. Here are a few of the recipes that we have LOVED!

Mile-High Enchilada Pie
(adapted from Rival Crockpot recipe book)
Makes: 4-6 servings

Note: You're probably gonna want to use one of the smaller, round 2qt (I'm guessing on that size) crockpots for this one, or else it won't turn out so pretty.

8 (6-inch) corn tortillas
1 small can enchilada sauce
1 small jar salsa
1 can (15-1/2 ounces) black beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Cheddar cheese

1. Make foil handles and line slow cooker like spokes of a wheel OR simply line slow cooker with a couple of sheets of foil. Spray with nonstick cooking spray. Place 1 tortilla on bottom of slow cooker. Top with small amount of enchilada sauce, salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.

2. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.

My Tips:
- This recipe is easily customized. You can use any type or hotness of enchilada sauce or salsa. You can even use kidney beans, shredded beef or a different kind of cheese, if you prefer. I just use whatever I happen to have on hand.
- Both times I have made this, the tortillas were kind of soggy, giving the dish a tamale-like texture. It's really yummy, but if you want it more firm, decrease the cooking time. I might even try double layering the tortillas.

Honey Garlic Chicken

2011-09-30T11:09:00.000-06:00

I love the slow cooker blog http://www.crockpot365.blogspot.com/. It has given me so many good ideas for Slow Cooker/Crock Pot Mondays! This one is easy AND amazing.

Honey Garlic Chicken
Makes: 4+servings

2lbs bone-in chicken thighs
3 garlic cloves, minced
1 tsp. basil
1/2 c. soy sauce
1/2 c. ketchup
1/3 c. honey

1. Put chicken in the slow cooker. In a small bowl, combine the rest of the ingredients, then pour over the top. Cook on low for 6 hours or on high for 3-4. Serve with rice and steamed or roasted veggies.

Old World Chicken and Vegetables

2011-09-30T10:53:00.001-06:00

This is really yummy. I used a 5lb chicken, and it was still done in less time than suggested in the recipe. I use a meat thermometer to check the temperature, and when the meat registers 165, I turn the crockpot down to warm.

Old World Chicken and Vegetables
Rival CrockPot Recipes
Makes: 4-6 servings

1 tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 medium green bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
1 cut-up whole chicken (3lbs.)
1/3 cup ketchup
Cooked egg noodles or rice

1. Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.

2. Place bell peppers and onion in slow cooker. Cover with chicken thighs and legs, sprinkle with half the oregano mixture. Top with chicken breasts, sprinkle with remaining oregano mixture. Cover; let cook on LOW 8 hours or on High 4 hours.

3. Stir in ketchup and remaining 1/2 teaspoon of salt. Serve chicken and vegetables over noodles or rice.

Tomato and Fresh Corn Quiche

2011-08-18T18:25:00.004-06:00

I'm not normally a big fan of quiche, but in my quest to go meatless at least once a week, I stumbled upon this recipe. (Thank goodness for my new addiction to Pinterest, otherwise I wouldn't have been introduced to this wonderful dish.) It's absolutely amazing. It's not too eggy; the caramelized onions, sweet corn and tangy grape tomatoes added lovely flavor; I love the blend of basil and chives; and for once, hubby didn't have to pour Tapatio on it. Try it; I promise you'll have a new best friend for life!

Tomato and Fresh Corn Quiche

abitofhoney.com

Makes: 1 9-inch quiche, serves 4-6 or so

1 butter pie crust (if using store-bought buy DEEP dish)

1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned or as directed on package.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4 In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

My Tips:
- Seeding 2 cups of grape tomatoes can be a huge pain. I learned a trick...take each half and squeeze gently, which will expel most of the juice and seeds. Then use a small dessert spoon to lightly scrape off anything extra.
- Buy a deep dish crust.
- Line your oven with foil, because this might overflow a little bit.
- Regular Cheddar is fine. I used the reduced fat Cheddar and skim milk and it was still so amazing!

Fresh Peaches 'n Cream Pie

2011-08-07T21:22:00.001-06:00

I bought a mega-load of peaches at Costco last week and have been having difficulty polishing them off. Luckily, a craft/recipe blog that I follow had a recipe this past week for a peach pie. It was ridiculously easy and ridiculously good. It's a 3 layer pie with a bottom layer of cream cheese and whipped cream, a middle layer of sliced peaches, and a top layer of mashed cooked peaches. Yum. I had a few slight suggestions which are reflected in the recipe I'm posting below.

Fresh Peaches ‘n Cream Pie
Thecraftingchicks.com
Makes: about 2 pies, depending on the size of the pie crust and the peaches

5 large peaches
1 c. sugar
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract
1 or 2 baked Deep Dish pie crusts
3 oz. cream cheese
1/2 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. heavy cream

1. Slice 2 peaches and then combine in a pot with sugar, cornstarch and water. Mash with masher. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit to let it cool down for a bit.

2. Soften the cream cheese in the microwave for about 20-30 seconds. Mix together the powdered sugar, almond extract and vanilla to the cream cheese. Beat until smooth and fluffy. Whip the cream, then fold into the cream cheese mixture. Spread evenly in pie shell(s).

3. Slice up the remaining 3 peaches. Lay them on top of the cream cheese filling. Don't be stingy! Either make thick slices or make 2 layers to balance out the cream cheese part of the pie.

4. Then add the cooked peach filling on to. Pour bigger spoonfuls around the edge and then fill in the middle. Chill until ready to serve.

Chocolate Sheet Cake

2011-07-31T17:59:00.018-06:00

I love Sundays. There is an unspoken understanding between my husband and me that after a long week of wrestling a 7 month old, and then after spending 2 hours at church wrestling 3 and 4 year olds, I get to have some quality personal time with me, myself, and my kitchen. I can feel the stress melting away as I cook up a big, yummy Sunday dinner and complete it with a decadent dessert. We normally try to eat pretty healthy, but on Sunday, there are no rules. I prepare whatever recipe suits my fancy, no matter how much butter is in it. This weekend's calorie spree was spent on this delicious sheet cake from the Pioneer Woman's cookbook. It's her version of a Texas sheet cake, and it's probably the best I've ever had. Serve it up with a big glass of milk, because even though the first two bites don't seem rich, you'll be wanting that milk by the time you're done. It's heaven.

(Is it obvious that we are big middle piece eaters?)

Chocolate Sheet Cake

Pioneer Woman Cooks (also on her website)
Makes: 1 18x12-inch cake

Cake:
2 c. all-purpose flour
2 c. sugar
1/4 tsp. salt
1/2 c. buttermilk
2 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 lb (2 sticks) butter
4 heaping Tbs. cocoa powder
1 c. boiling water

Icing:
1 3/4 sticks butter
4 heaping Tbs. cocoa powder
6 Tbs. milk
1 tsp. vanilla extract
1 lb. powdered sugar
1/2 c. finely chopped pecans (opt.)

1. Preheat oven to 350 degrees.

2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.

3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.

4. In a medium saucepan, melt the butter and add the cocoa.

5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.

6. When the butter is melted, pour the boiling water in the pan, Allow to bubble for a moment, then turn off the heat.

7. Pour the chocolate mixture into the flour mixture.

8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.

9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

10. While the cake is baking, make the icing. Melt the butter in a sauce-pan over medium-low heat.

11. Add the cocoa powder and stir until smooth.

12. Add the milk and the vanilla.

13. Add powdered sugar. Stir together.

14. Dump in the chopped pecans and stir until well combined.

15. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Variations: For a child's birthday, omit pecans in the icing. Serve the cake with a large bowl of M&M's and allow kids to decorate it themselves.

Honey Berry Lassi

2011-07-22T16:29:00.000-06:00

A few weeks ago, I made Indian food for dinner. We had to have a lassi to go along with it! I found this simple recipe for a berry lassi that I already had the ingredients for (score!). The recipe makes 2 very generous servings and is very filling.

Honey Berry Lassi
http://www.food.com/
Makes: 2 large servings

2 cups mixed berries
6 tablespoons honey, divided
2 cups plain yogurt (I used nonfat)
12 ice cubes

1. Blend the mixed berries and 2 Tbs. honey in a blender until smooth. Spoon into 2 chilled glasses.

2. Blend the yogurt with the rest of the honey and the ice cubes. Pour over the top of the berry mixture and gently stir. Enjoy!

Bahn Mi Chicken Sandwiches

2011-07-19T20:20:00.001-06:00

I don't know why I have never tried these before! Asian flavors cozily wrapped in bread! What can get better than this. The nice thing is that they're totally customizable with the sauces and toppings.

Bahn Mi Chicken Sandwiches

Baguette, split
Light mayo
Sriracha
Cooked chicken breast, sliced
Sweet chili sauce
Jalapenos, sliced
English cucumber, peeled and thinly sliced
Mint and/or cilanto leaves, rough chopped
Lettuce, shredded
1/2 c. shredded carrots
1 Tbs. seasoned rice vinegar.

1. Combine lettuce, carrots and vinegar and toss.

2. Spread mayo on both sides of the baguette, top with Sriracha (on one or both sides, depending on your taste). Arrange chicken on bottom halves, spread some chili sauce on top. Layer jalapenos, cucumber, herbs, then drizzle with more chile sauce, if desired. Top with lettuce and carrot mixture. Add more chile sauce or Sriracha, if desired.

3. Top with the other half of bread. Devour. Yum!

Berry Squares

2011-07-15T21:42:00.002-06:00

I found this yummy summery dessert recipe in a Kraft Foods magazine. I changed it to make it more healthy, or at least a little less fatty, and even with the changes it was so tasty! You can also easily double this recipe and put it in a 13x9 pan.

Berry Squares
Makes: About 6 servings

1/2 pkg. angel food cake (5-6 oz. total), cut into 6 slices
1 1/2 Tbs. orange juice (opt.)
2 c. berries, halved (a combo of blueberries, strawberries, marionberries, and/or raspberries are great)
1 Tbs. sugar
1 1/4c. cold skim milk
1 pkg. (4-serving size) vanilla instant pudding
1/2 of a 8oz. tub light whipped topping, thawed, divided

1. Arrange cake slices on bottom of 8x8" square pan, cutting to fit if necessary. Sprinkle with OJ, if using. Top with berries, sprinkle with sugar.

2. Combine pudding mix and milk; beat with wire whisk 2 min. Gently stir in 1/2 cup of the whipped topping; spread over the berries. Top with the remaining whipped topping. Add more, if desired.

3. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

My Tips:
- The orginal recipe called for pound cake instead of angel food cake, which has at least twice as many calories, and although good, isn't justifiable to me. The recipe also called for FRENCH vanilla pudding, which I tried and don't care for as much as plain vanilla. But use whatever you prefer.
- You could also substitute the fat-free/sugar-free pudding, fat-free whipped topping, etc.
- You can use frozen berries, just have them completely defrosted before putting this together.
- I love whipped cream, so I used just about the entire 8oz. tub....but again...that's up to you and your tastes!

White Chocolate Chip Cranberry Cookies

2011-07-08T14:17:00.001-06:00

I'm in love; I'm in love; I'm in love. My friend Ashley made these too-die-for cookies for our book club several months ago. She also was nice enough to share the recipe with all of us. I hope she also doesn't mind that I am posting it on my blog (along with the picture she took...they didn't last long enough around here for me to take one).

White Chocolate Chip Cranberry Cookies

Mix:
1 c. brown sugar
1 c. white sugar
1 c. crisco
2 eggs

Add:
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
3 1/2 c. flour
Dried cranberries & white chocolate chips (as many as desired)

Bake at 350 degrees for 8-12 minutes

Ashley's Tips:
-I run a fine chop through half the cranberries I add
-You can also melt some vanilla almond bark (or white chocolate chips) and drizzle for a fancier occasion.

My Tips:
-It may be because I am now at a high altitude, but my first batch turned out a bit dry. Next time I plan to add the 3 cups of flour, and then the extra 1/2 cup as needed. :)

Dijon-Roasted New Potatoes

2011-06-28T10:00:00.000-06:00

Before leaving on vacation, I usually try to use up all of the fresh stuff that I have in my fridge/pantry. This can make for some interesting combinations. :) I've had some potatoes in my pantry for quite some time that needed to be used up. So I googled for a recipe that I could put together with grilled hamburgers, and found this one. It's a Weight Watchers recipe, so it has to be healthy, right? (PointsPlus value of 4, for anyone who might care). I used Yukon gold potatoes, and I also added a little bit of garlic powder, and the results were still really yummy.

Dijon-Roasted New Potatoes
Weight Watchers
Makes: 4 (1 1/4 cup) servings

2 Tbsp. Dijon mustard
1 tsp. olive oil
3/4 tsp. paprika
1/2 tsp. table salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 1/2 lb. uncooked new potatoes, red or white, quartered or halved

1. Preheat oven to 425. Coat a 9x13 inch baking dish with cooking spray.

2. In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.

3. Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on the inside, about 15 to 20 minutes more. If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes

Recipes from Our Best Bites

2011-06-23T14:07:00.002-06:00

Not too long ago, I discovered a recipe/craft blog by two LDS ladies called Our Best Bites. I have looked through the pages many times, and I have to admit...I'm in L-O-V-E. I have been eye-balling a few of their recipes for some time and only recently was able to try them. They were fab-u-lous! There hasn't been a recipe that I've tried that I haven't liked!

Here are the links to some of my favorites:

Baked Creamy Chicken Taquitos (I used a rotisserie chicken, yummy and easy!)
served with Creamy Lime Cilantro Dressing (my new fav) and Brazilian Lemonade (be sure to follow the directions or you will end up with bitter lemon...er limeade)

Natchitoches Meat Pies (we loved them spicy) using their recipe for Pie Crust

and Tortellini Spinach Bake in Creamy Lemon Sauce, which is great with or without bacon and using either three-cheese or cheese and spinach tortellini.

I love this site! They also have a cookbook out, hint hint...

Layered Summer Salad

2011-06-05T19:55:00.000-06:00

I've tried a few seven layer salad recipes before, but this one is my favorite. The reason is because of the dressing. The other salads had this mayo-sugar dressing that I just didn't care for. This one calls for mayo, sour cream, and fresh basil. The basil MAKES this salad, giving it a fresh taste. I love it! (Of course, you can add or subtract any other items you would want for your salad. Next time I'm adding cucumber and maybe some hard boiled eggs...)

Layered Summer Salad
Makes: 12 servings, 1 cup each
Kraft recipes

4 c. torn spinach (or romaine)
1 1/2 c. shredded mild Cheddar cheese, divided
2 c. sliced fresh mushrooms
1 small red onion, sliced, separated into rings
1 (10oz.) pkg. frozen green peas, cooked, drained and cooled
1/2 c. mayo
1/2 c. sour cream
1/4 c. chopped fresh basil
4 sliced bacon, crisply cooked, drained and crumbled

1. Layer spinach, 1 c. of cheese, mushrooms, onions, tomatoes and peas in 3-qt. serving bowl.

2. Mix mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover. Refrigerate at least 5 hours.

3. Sprinkle with remaining 1/2 c. cheese and the bacon, just before serving.

Raspberry White Chocolate Scones

2011-06-02T08:09:00.001-06:00

Whenever I make these, I think of my sister-in-law Sara as I got this recipe from her. It's a copycat recipe for scones sold at a famous bread store that shall remain nameless. They are amazing. The first time I made them, they didn't turn out as well. Yesterday, when I made them again to take to the bishop for our meet-n-greet, they turned out amazing. They are good for breakfast, snack, dessert... I can pretty much eat them at any time of the day. Yummy!

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.

Banana Muffins

2011-06-02T07:52:00.000-06:00

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.

Lemon Tart

2011-05-29T19:31:00.000-06:00

This is yet another recipe from the culinary mystery book series I have been reading. I'm not too big of a fan of lemon desserts, but this one has been on my mind since finishing the book a few weeks ago. It was delicious! I didn't have a tart pan, so I used a spring-form pan, which is why the edges look so messy. (Please again forgive my horrible cell phone pictures!!)

Lemon Tart

Lemon Tart by Josi S. Kilpack

Makes: 1 tart

Crust

1 c. all-purpose flour

1/3 c. powdered sugar

Pinch of salt

1/2 c. (1 stick) cold unsalted butter (cut into smaller pieces)

1. Preheat oven to 425 degrees. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

2. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes. Remove from oven and let cool.

Filling

5oz. cream cheese

1/2 c. granulated sugar (can add an extra 1/4 c.)

3/4 c. fresh lemon juice (about 2 large - DO NOT use concentrated lemon juice)

2 large eggs

Zest from one lemon (get zest from lemon before juicing)

1. Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

2. Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

3. Use whipped cream as an optional topping. It can be piped on in starts or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of zest.

My Tips:

- Buy extra lemons. I used 3 large lemons and added about 1-2 Tbs. of the concentrated lemon juice to make the 3/4 cup this recipe calls for. I figured using only a small amount of the concentrated wouldn't do any harm.

- Can also dust with powdered sugar. This is what I did as I ran out of whipping cream. :(

Homemade Alfredo Sauce

2011-05-29T18:46:00.000-06:00

This is probably the richest and most fatty dinner entree I have ever made. I will say, though, that it was oh-so-delicious! I will warn you that this recipe calls for a ridiculous amount of butter. And then you add heavy cream and Parmesan cheese. Wow! I had an idea, but I didn't know exactly how bad Alfredo sauce really is. I don't know that I will ever buy this at a restaurant now. Whenever I have my craving, I can make it on my own at home (and probably only once a year)!

Homemade Alfredo Sauce

Lemon Tart by Josi S. Kilpack

Makes: 4 servings (can be stretched to 6)

1 c. heavy cream*

1 c. butter

1 c. Parmesan cheese, shredded**

Salt and pepper, to taste

Combine all ingredients in small saucepan (not Teflon-coated) and simmer on low until melted and mixed, stirring continually (about 20 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)

*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat but the consistency won't be as rich or thick.

**Can use more Parmesan cheese, if desired

My Tips:

- Add chicken or serve as a dipping sauce with breadsticks. YUM!!
- I used 1/2 c. heavy cream, 1/4 c. half-and-half, and 1/4 c. evaporated milk because I had small amounts of the cream and half-and-half and wanted to get rid of them. Still turned out super tasty!!

Fiesta Ravioli

2011-05-26T19:19:00.000-06:00

I found this recipe in a 5-ingredient cooking magazine. I skipped over it a few times as it sounded somewhat enticing, and somewhat strange at the same time. Ravioli? Enchilada sauce? What?

I decided to give this one a try this week, because my regular dishes were getting to be old hat, and I wanted something quick and easy. Oh boy is this good. It tastes like mini beef enchiladas covered in yummy sauce and cheese. It makes for a quick (ie 15 min or less) dinner for us busy, overly tired moms! Just throw together a quick salad and you're set! (You could probably use cheese ravioli instead of beef for a vegetarian twist.)

Fiesta Ravioli

Taste of Home 5 Ingredient Recipes

Makes: 4-6 servings

1 pkg. (25oz.) frozen beef ravioli (hard to find. Get them at Walmart)

1 can (10oz.) enchilada sauce (we used red)

1 jar (8oz.) salsa (I recommend Herdez brand)

2 cups (8oz.) shredded Monterey Jack cheese

1 can ( 2 1/4oz.) sliced ripe olives, drained

1. Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.

2. Drain ravioli; add to sauce and gently toss to coat. Top with cheese and olives. Cover and cook over low heat for 3-4 minutes or until cheese is melted.

Salmon and Wild Mushroom Casserole

2011-05-22T18:45:00.000-06:00

Tonight I wanted to try some new recipes from a culinary mystery series that I am addicted to. This one came from Blackberry Crumble by Josi S. Kilpack. It is a salmon dish that is kind of like tuna noodle casserole, but more fancy and definitely more delicious. Our favorite parts were the yummy mushrooms and the crumbly topping. It has a lot of butter in it, so next time I'm going to try to cut some of that out. I also wonder if the recipe would be any different if fresh salmon were used in place of canned. I'll let you know if I ever give either of those ideas a try. For now, here's the original recipe, butter and all... (And please don't judge the recipe by the horrible picture I took with my cell phone, because it really is yummier than it looks.)

Salmon and Wild Mushroom Casserole

Blackberry Crumble

by Josi S. Kilpack

Makes: 6-8 servings

1 (12-oz.) pkg wide egg noodles

1/2 c. butter, plus 2 Tbs. butter, divided

1 (14-oz.) can salmon*

1 onion, chopped

5 celery ribs, diced

4 to 8 oz. wild mushrooms (oyster, shiitake, etc.), washed and sliced (quantity should be based on how much you like mushrooms)

1/2 tsp. salt

6 Tbs. flour

1 tsp. double mustard powder (I used regular ground mustard)

1 c. milk

1 (14-oz.) can chicken broth

1 c. crushed oyster or saltine crackers

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole dish (or use cooking spray, to cut down on the butter). Cook the noodles al dente according to package directions. Drain, then return to the pot and toss with 2 Tbs. of butter. Set aside.

2. While the noodles are cooking, open and drain the can of salmon. Remove any round bones and discard them. (Other bones are soft enough to mix with the fish.) Mash the salmon meat with a fork. Set aside.

3. Melt 6 Tbs. of butter in a large skillet over medium-low heat. Add the onion and celery and saute until translucent, about 3 to 4 min. Add the mushrooms and salt. Cook, stirring often, until the mushrooms give up their juices, about 4 min.

4. Add flour to the skillet and stir well. Add mustard powder. Stir until combined. Cook 2 minutes. Slowly add the milk and chicken broth, stirring constantly (remember to scrape up any browned flour on the bottom of the pan for more flavor). Stir until mixture is thick and bubbly. Add the salmon. Turn off the heat. Salt and pepper to taste.

5. Pour the vegetable-salmon mixture over the buttered noodles and mix until well combined. Pour into casserole dish.

6. Melt remaining 2 Tbs. of butter and toss with crackers. Spread buttered crackers over the top of the casserole dish. (A little garlic salt with the oyster crackers is yummy, too.) Bake 30 min.

*Could use canned chicken in place of salmon.

Blackberry Crumble

2011-05-22T18:23:00.000-06:00

I recently was introduced to the book genre of culinary mysteries. They are light and fun reads that involve food and recipes into a mystery storyline. The first culinary mystery I ever read was Blackberry Crumble by Josi S. Kilpack. The book is set in Portland, which is why I was drawn to read it as we also used to live in the Pacific Northwest. My mouth was watering the entire time I read this book, and I couldn't wait to try this recipe. The berries were a nice mix of sweet and tart, the crumb topping was to die for, and the dessert as a whole was a perfect end to a Sunday dinner.

Blackberry Crumble

Blackberry Crumble
by Josi S. Kilpack

Makes: 6 servings

6 c. fresh or frozen blackberries (or any kind of frozen berry)

2 Tbs. flour

3 Tbs. sugar

1/2 c. butter

1/2 c. flour

1/2 c. rolled oats

1/2 c. brown sugar

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

Preheat oven to 350 degrees. Mix berries, 2 Tbs. flour, and 3 Tbs. sugar together in large bowl. Spread in an 8x8 pan. In a large mixing bowl, combine remaining ingredients, adjust spices to taste. Use a pastry cutter to cut ingredients together until pea-sized crumbles form. Sprinkle over the top of the berry mixture. Bake for 45 to 55 minutes or until crumb topping is browned. Let cool slightly. Serve warm topped with vanilla ice cream or whipped cream, if desired.

(Recipe notes adding a little lemon zest to the topping is also good.)

Whoopie Pies

2011-05-13T16:22:00.000-06:00

Have you seen this product? I found it in the specialty/baking section at Wal-Mart next to their 4th of July cake mixes. I had to snatch this up, because I have been missing whoopie pies since moving away from Pennsylvania 3 years ago. Yes, it was from a mix, so this isn't really a recipe, but I was still so excited that I had to blog about it. It mixes up like brownies (add water, oil and an egg), then drops onto a cookie sheet like cookies and bakes for about 10 min. The box includes the marshmallowy fluffy filling that sandwiches between the 2 layers of chocolate goodness. Within 20-30 minutes, I had a yummy treat. Granted, they weren't the same as the original whoopie pies that you buy in Amish Country, but they were still good. And , with help from the hubby, they're gone from my refrigerator already. :)

Oatmeal Scotchies

2011-03-31T17:21:00.000-06:00

I had butterscotch chips in my freezer. I needed to use them. I wanted a treat. I flipped over the bag and tried this recipe on the back. Yummy! I made the bar version, and they kind of reminded me of a chewy granola bar. (I also used some white chocolate chips since I didn't have enough of the butterscotch left.)

Oatmeal Scotchies
Nestle Tollhouse
Servings: 48 cookies (4 dozen)

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Cake Balls

2011-02-03T12:48:00.000-07:00

I was recently introduced to one of my new favorite yummy treats...cake balls. I had heard of them and seen recipes before, but never thought to try them. Oh...big mistake. A friend made them at her house while I was over, and I fell in love. I think I ate half of them myself. The nice thing about this treat is that they are super easy to make and are very versatile. You could use just about any type of cake mix, frosting and chocolate combination and I'm sure it would turn out fantastic! (I used a Valentine's cake mix, which was white cake with pink specks in it, strawberry frosting, and semi-sweet chocolate. I planned to decorate with sprinkles, but they didn't last that long.)

(My nephew enjoying his treat)

Cake Balls
1 pkg. cake mix
1 tub frosting
Melted chocolate for dipping/drizzling
Sprinkles, cookie crumbs, etc. for topping (opt.)

1. Make cake according to package directions in 13x9 in. pan. Let cool.

2. Crumble cake into pieces into bowl. Add in about 1/2 to 3/4 of the tub of frosting and mix well to desired consistency. (I've seen recipes that call for using the entire tub, but when I tried this, the cake balls were way too gooey. You want them to be soft, yet when you roll them into a ball, they keep their shape.) You can always add more frosting to your desired consistency.

3. Roll into 1 1/2 inch balls and lay out on parchment or wax paper. At this point, depending on how much frosting you put in, you may need to let the balls harden by putting them in the freezer for about an hour. (When I made them the first time, they were soft, yet firm enough that we didn't have to do this step.)

4. Dip in chocolate. OR, drizzle the balls with the melted chocolate on all sides.

5. Sprinkle with cookie crumbs, sprinkles, etc. for an extra touch. If needed, let them harden again in the refrigerator or freezer for an hour or so.

6. Try NOT to eat too many!

Potato Soup with Country Ham

2011-01-31T19:10:00.000-07:00

Winter has the best recipes. I love nice, hardy, thick and yummy soups, especially when it's cold outside. I also love this particular soup because I was able to whip it together with ingredients I already had. (I purposely bought a large ham for Christmas, then sliced off what we didn't eat and put it in freezer bags in the freezer for future use...and PERFECT for this recipe. I made this when my sister came to visit. We agreed it wasn't the same as my dad's secret recipe for potato soup, but in many ways, I liked this one better. Give it a try!!

Potato Soup with Country Ham

6 Tbs. butter
3 green onions, thinly sliced
6-8 oz. ham
1/2 c. flour
3 c. chicken or vegetable broth
4 c. finely diced peeled potatoes
1 Tbs. fresh parsley or 1 tsp. dried
2 tsp. fresh chopped chives (opt.)
Freshly ground pepper
2 c. half and half or 1% milk
1 c. shredded sharp Cheddar or mozzarella
Salt to taste

1. Heat butter in a large saucepan over medium-low heat. Add sliced onions and ham. Saute, stirring frequently until onions are tender.

2. Add flour and stir until well blended. Add broth and stir over medium heat until thickened and bubbly.

3. Add potatoes and bring to a simmer. Reduce heat, cover and simmer until potatoes are tender, about 20 min. Add parsley, chives and salt and pepper to taste.

4. Add half and half or milk and shredded cheese. Stir until cheese is melted. Serve immediately.

My Tips:
- I would use mozzarella cheese in the soup and then top with Cheddar cheese. Yum!

Zippy Chicken Mushroom Soup

2011-01-26T19:08:00.000-07:00

We. Love. This. Soup. It is so good with it's creamy texture and mushroom taste that isn't too over-powering. And it apparently freezes well because I made a big batch of this in December and froze some of it to use as freezer meals after having our baby. It tasted just as good tonight as it did when I first made it. I served it along with these SUPER easy, SUPER yummy breadsticks (that only take about an hour to make and are so easy my KitchenAid practically makes them by itself).

Zippy Chicken Mushroom Soup
Taste of Home Magazine, Oct/Nov. 2007
Makes: 11 servings ( 2 3/4 quarts)

1/2 lb. fresh mushrooms, chopped
1/4 c. each chopped onion, celery and carrot
1/4 c. butter, cubed
1/2 c. all-purpose flour
5 1/2 c. chicken broth
1 tsp. pepper
1/2 tsp. white pepper
1/4 tsp. dried thyme
Pinch dried tarragon
1/2 tsp. hot pepper sauce (like Tabasco or Tapatio)
3 c. half-and-half cream
2 1/2 c. cubed cooked chicken
1 Tbs. minced fresh parsley
1 1/2 tsp. lemon juice
1/2 tsp. salt

1. In a Dutch oven, saute teh mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Add the broth and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

2. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

My Tips:
- I actually miscalculated at the grocery store and didn't buy enough half and half. So, to make up for it, I used about 1 c. of evaporated milk. I also didn't have any tarragon. No biggie.

Maternity Leave

2011-01-08T21:00:00.001-07:00

My husband I just welcomed our first baby to our home at the end of December. So, for the time being, I will be taking a short "maternity leave" from this recipe blog...at least until things calm down, I am in somewhat of a routine, and I've burned through all the freezer meals I've hoarded away in the freezer. Happy cooking!

Beef-Barley Soup

2010-12-22T19:06:00.000-07:00

This stew is soooo yummy! About a month ago, I made a double recipe of this for the first time and took it to a friend's house. We LOVED this soup and the yummy leftovers we had the following day. It's so hearty... and healthy!

Beef-Barley Soup
Cooking Light magazine, Nov. 2009
Makes: 4 servings (2 cups each)
Nutrition: 341 Calories, 11.4g Fat, 8.2 g. Fiber

3/4 lb. boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 c. thinly sliced carrot
1 1/2 c. thinly sliced celery
2/3 c. chopped onion
1 (8oz.) pkg. presliced mushrooms
4 c. fat-free, less-sodium beef broth
1 bay leaf
2/3 c. uncooked pearl barley
1/2 tsp. salt
1/2 tsp. black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan.

2. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef, beef broth, and bay leaf. Bring to a simmer over medium-high heat.

3. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occassionally. Stir in pearl barle; cover and simmer 30 minutes or until pearl barley is tender. Add salt and pepper. Discard bay leaf.

My Tips:
- I would only add half of the pepper at first, then add more to taste as 1/2 tsp. makes this soup a bit too peppery.
- You may need to simmer this for longer than 30 minutes after adding pearl barley as I found after 30 minutes it was still a bit too crunchy-ish for me.
- Or, make this soup the day before...the flavors only get better as they meld overnight in the refrigerator.

Extracts

2010-12-20T11:43:00.001-07:00

Here's a good site for more info on extracts, including substitutions and how to make your own:

http://www.foodsubs.com/Extracts.html

Easy Oreo Truffles

2010-12-18T20:52:00.001-07:00

I used this recipe for our monthly Relief Society newsletter. They are easy and yummy.

Easy Oreo Truffles
(Kraftrecipes.com)
1 pkg. (8oz.) cream cheese, softened
1 pkg. Oreo cookies, finely crushed (about 4 ¼ c.)
2 pkg (8 squares) semi-sweet chocolate, melted

1. Mix cream cheese and 3 cups cookie crumbs until well blended.

2. Shape into 48 (1 in.) balls. Dip in melted chocolate; place on waxed paper-covered baking sheets. Sprinkle with remaining cookie crumbs.

3. Refrigerate 1 hour or until firm.

Herbed Roast Turkey

2010-11-28T21:53:00.001-07:00

This is the best turkey I have ever eaten (no offense to any of you who have ever invited me over for Thanksgiving). I've made a few turkeys in my time, and I've defintely eaten quite a few turkeys as well. It can be challenging to get your bird to be tender and juicy and flavorful as well. I watched this recipe prepared on an episode of America's Test Kitchen and decided to try it for Thanksgiving. The prep work that it takes is a bit of a pain, but it makes all the difference. I would say what made this recipe is
1. Brining it and letting it air dry for the maximum time
2. The awesome fresh herb paste and how it is applied
3. Using a meat thermometer to make sure it's not overcooked
4. Letting the turkey sit before carving so the juices stay in the meat

The next time you cook a turkey, you HAVE to try this recipe! My Safeway-brand (29 cents per lb) 20 pounder turned out like it was totally gourmet!

Herbed Roast Turkey
American's Test Kitchen,From Season 9: One Great Thanksgiving
Serves 10 to 12 (but you can adapt recipe if using a larger bird. See steps 10 & 11)

Turkey and Brine:
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed

Herb Paste:
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket (or use a cooler that has been cleaned out well). Add turkey and refrigerate 4 to 6 hours.

2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey. If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe.

3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.

4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.

5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.

6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.

7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.

8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.

9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.

10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.

11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving.

Notes from ATK:
Why this recipe works: Throwing a bunch of herbs into the cavity of a turkey or rubbing the outside of the bird with a savory paste only flirts with great herb flavor—it doesn’t infuse that flavor into each and every bite. We wanted an intensely herby turkey, one with a powerful, aromatic flavor that permeated well beyond the meat’s surface.First we tried an intense brine, but it made the bird taste more pickled than infused with herbs. Next, we pumped the paste into the bird with a syringe, which created nothing but ugly blobs of overwhelmingly strong, raw-tasting herbs. Then we tried a technique we had developed for stuffing a thick-cut pork chop. We made a vertical slit in the breast meat and, using a paring knife, created an expansive pocket by sweeping the blade back and forth. This created a void into which we could rub a small amount of herb paste. This along with three other herbal applications—underneath the skin, inside the cavity, and over the skin—made for a successful four-pronged approach that gave every bite of turkey herb flavor. The herb paste itself, balanced with small amounts of pungent herbs (sage and rosemary) and greater amounts of softer flavors (thyme and parsley), also included lemon zest for a fresh, bright note and olive oil and Dijon mustard to make it spreadable. This was a moist roast turkey packed with bright herb flavor—a fresh alternative to the usual holiday bird.

Also see their website for their recommendations for meat thermometers! I bought one that goes outside the oven with a cord that feeds through the oven door and a probe that stays in the turkey.

Fluffy Mashed Potatoes

2010-11-28T21:07:00.001-07:00

About a month ago, I caught a glimpse of this recipe on an episode of one of my new favorite cooking shows, America's Test Kitchen. If you haven't seen this show, you have to! They explain how to make your food taste the best that it can and why certain techniques are better than others. Anyway, there was a Thanksgiving episode that I watched and they made the most amazing looking turkey and mashed potatoes. I knew for Thanksgiving this year, I would have to give these recipes a try! (Also check out their website to see what ricer they recommend!)

Fluffy Mashed Potatoes
America's Test Kitchen: From Season 9: One Great Thanksgiving
Makes about 4 servings

2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks, rinsed well, and drained
4 tablespoons unsalted butter , melted
Table salt
2/3 cup whole milk , warm
Ground black pepper

1. Place metal colander or steamer insert in large pot or Dutch oven. Add enough water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer. Pour off water from Dutch oven.

2. Set ricer or food mill over now-empty pot. Working in batches, transfer potatoes to hopper of ricer or food mill and process, removing any potatoes stuck to bottom. Using rubber spatula, stir in melted butter and 1/2 teaspoon salt until incorporated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.

Notes from America's Test Kitchen:
Why this recipe works: When cooking our Classic Mashed Potatoes, we boil potatoes in their jackets for earthy potato flavor (and peel them while they’re still hot). We don’t mind this somewhat inconvenient method when we’ve got time to spare, but thought an easier alternative was in order.Cooking potatoes in their skins preserves their earthy flavor and keeps the starch granules from absorbing too much water, thereby preventing gluey mashed potatoes. To give peeled potatoes the same protection, we made two alterations to our usual technique. Steaming rather than boiling the potatoes exposed the potato pieces to less water, reducing the chance of the granules swelling to the point of bursting. When they were cooked partway, we rinsed them under cold water to rid them of free amylose, the substance that results in gluey mashed potatoes, and returned them to the steamer to finish cooking. Because potatoes cooked this way are so full of rich potato flavor, we were able to use less butter and substitute whole milk for cream. This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.

Orange-Cranberry Sauce

2010-11-28T20:59:00.000-07:00

I made this yummy sauce for Thanksgiving this year, and it was the perfect side to our turkey. I loved the tartness of the cranberry and the orange. The best part is that none of it came from a can! I even squeezed the orange juice from 2 oranges! So easy! (You can also make this up to a week ahead of when you plan to serve; just keep it tightly covered and refrigerated.)

Orange-Cranberry Sauce
Parenting Magazine, Nov. 2010

1 12-oz. bag cranberries
1/2 c. fresh orange juice
1 c. sugar
1 tsp. grated orange peel

1. Combine cranberries, orange juic, and sugar in a saucepan and bring to a boil; reduce heat and simmer 12 to 15 minutes, until the cranberries are popped and somewhat cooked down. Remove from heat, mash lightly with the back of a spoon, stir in orange peel, and transfer to a bowl.

2. Let cool, then refrigerate until set, at least 2 hours.

Seven Layer Salad

2010-11-28T20:55:00.000-07:00

A few weeks ago, we had a salad potluck at work. I made this really yummy seven layer salad. I like how versatile it can be. I personally didn't care for the dressing, so the second time I made this (for Thanksgiving), I didn't put that on top. That way, everyone can put the dressing they want on top instead. The second time, I added spinach leaves, tomato and cucumber. It was very delicious!

Seven Layer Salad
about.com: Southern food
Serves 12 to 15

6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika

1. Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper.

2. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.

3. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.

"Spicy" Pork Posole

2010-11-21T18:28:00.001-07:00

My husband has been asking me for a long time to make this Mexican soup. I never had it before, and it was DELISH! I like that you can control the amounts of the garnishes, so you can control the spice level. It's also super filling.

Spicy Pork Posole
Serves: 4 (but more like 6)

1 Tbs. olive oil
6 oz. pork tenderloin, halved lengthwise
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 tsp. chili powder
3 cups canned hominy (about 3 cans, 15oz. each), drained
6 cups low-sodium vegetable broth (I used chicken broth)
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 med. avocado, sliced
1 jalapeno chile, sliced

1. Heat oil in a Dutch oven over medium-heat high. Sprinkle tenderloin with 1/4 tsp. salt and 1/8 tsp. pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice slice into 1/4-inch strips.

2. Add onion and garlic to pot; reduce heat to medium low. Add remaining salt and pepper and cook, reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes.

3. Add cabbage, cover and cook another 10 minues. Remove bay leaves. Divide stew into bowls; serve garnished with radishes, avocado and jalapeno (opt.).

Mexican White Rice

2010-11-07T19:00:00.000-07:00

We had a group of friends over last night for a Mexican feast. We made a Mexican-style pork with rice, beans, tortillas, tomatillo dressing, and all the other fixings. It was YUMMY! I was mostly happy with the way my rice turned out (for some reason, rice and I just are not BFFs). I used this recipe, which comes from my sister-in-law, which she got from our mother-in-law. It's fantastico!

Mexican White Rice
Makes: 8 (large) servings

2 cups long-grain rice, rinsed and drained
2 small garlic cloves
4 Tbs. canola oil
1/2 small onion chopped
4 c. canned chicken broth
3/4 c. frozen peas
1 tsp. salt

1. Heat oil in large pot and add rice, garlic cloves and onion. Cook and stir over medium heat until rice is lightly browned.

2. Add chicken broth and salt, stir. Bring to a boil. Once it comes to a boil, cover and reduce heat to very "low" setting and start timing for 30 to 45 minutes.

3. Ten minutes before rice is done, add frozen peas, cover and finish cooking until rice has absorbed most of the liquid and is tender. If rice has absorbed all liquid and it's not tender, add 1/8 cup water to it.

Baked Pumpkin Seeds

2010-10-24T23:22:00.000-06:00

I've never been successful in my past attempts to bake pumpkin seeds after carving pumpkins...until today. Surprisingly, I googled it, which linked me to ehow.com, and they turned out great. We can't keep our hands off them!

Baked Pumpkin Seeds
ehow.com

Pumpkin seeds
Vegetable oil or butter-flavored Pam
Salt (I prefer Kosher for this)

1. Separate the seeds of a freshly carved pumpkin from the stringy membrane. Rinse the seeds just until they are free of any membrane matter.

2. Heat the oven to 350 degrees.

3. Put the seeds on a paper towel and let them dry for a few minutes.

4. Spray a baking sheet with butter-flavored nonstick cooking spray or brush with a light coating of vegetable boil. Put the seeds ont eh baking sheet in a single layer, turning to coat lightly with the spray or the oil. Sprinkle the seeds lightly with salt, if desired.

5. Put the baking sheet in the oven. Cook the seeds for 10 to 20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating.

6. Store seeds in an airtight container.

My Tips:
- I baked mine for roughly 15 min. They probably could have browned more, but some of them were already popping open and I didn't want them to burn. They still were really good!

Spanglish Sandwich

2010-09-14T20:33:00.000-06:00

For those of you who read this title and already knew what I was talking about, I'm sure you've tried this sandwich or perhaps a variation of it before. For you others...well, it was THE sandwich featured in the 2004 Adam Sandler movie Spanglish. Granted, the sandwich only had about 30 seconds of screen time, but if you saw the movie, you would remember that scene. For any other foodies who may have seen it, I know that you were drooling too and couldn't wait to try it!

Tonight I had BLTs on the dinner menu, but I thought why make a "boring" BLT when I could try something different? This sandwich really is good. And the nice thing is that you don't need all the fancy ingredients to make it good. Don't have butter lettuce? Just use iceberg or Romaine or even spinach leaves, like I did. Don't have fancy bacon? Just use regular bacon or even turkey bacon, like I did. Don't have pain de campagne bread? Just use white bread or sourdough or even the Orowheat Sandwich Thins, like I did. I promise, it will turn out great.

(My camera phone was a bit blurry, but you get the idea)

Spanglish Sandwich
Makes: 1 sandwich

3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce
1 teaspoon butter
1 egg

1. Cook the bacon until crisp, drain on paper towels and set aside.

2. Place the slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt the cheese.

3. Spread the other slice of bread with the mayonnaise, top with the cooked bacon, the sliced tomato, and lettuce.

4. In non-stick skillet, melt the butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny).

5. Slide the finished egg on top of the lettuce. Top with the other slice of toast, melted cheese side down. Place the sandwich on a plate and slice in half, letting the yolk run down the sandwich.

Chocolate Cream Pie

2010-09-12T20:38:00.000-06:00

I wanted to make a pie for dessert, but didn't have exactly everything I needed to follow a recipe I have for banana cream pie. So, I swapped out some ingredients for others and came up with a fantastic chocolate cream pie. My husband even snuck a piece when I wasn't looking!

Chocolate Cream Pie

1 8 oz. pkg. cream cheese
1 14oz. can sweetened condensed milk
1 5oz. (large) pkg. chocolate fudge pudding
2 c. milk
1 1/2 8oz. tubs Cool Whip
2 Oreo or chocolate crumb pie crusts
Mini chocolate chips or chocolate shavings for garnish (opt.)

1. Mix cream cheese and sweetened condensed milk until smooth. Add pudding and 1 cup of milk. Slowly add the last cup of milk. Mix for about 2 minutes.

2. Fold in 4 oz. (about 1/2 of 1 container) of Cool Whip by hand. Spread about half of the pudding mixture into 1 pie crust; repeat with other crust. Top with remaining Cool Whip (about 4 oz. or 1/2 container on top of each pie).

3. Refrigerate for at least 5 minutes or until pudding is thickened. Before serving, garnish with more chocolate.

The Best Lasagna Ever

2010-08-29T18:42:00.000-06:00

I love all types of food, but I LOVE lasagna. It is my most favorite food. My husband always makes fun of me whenever we go out to an Italian restaurant, because I always order the lasagna. I would have to say that I've been on the hunt for the best lasagna and the best lasagna recipe for quite some time. And I have to say that I finally found the piece de resistance when it comes to homemade lasagna. This recipe reminded me of one my mom makes, but even better than that (sorry, Mom!). If you love lasagna, or even if you just like lasagna or even just like Italian food in general, you have to try this dish. It is amazing.

The Best Lasagna Ever
Pioneer Woman
Makes: 12 servings (1 pan of lasagna)

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 oz.) whole tomatoes
2 cans (6 oz.) tomato paste
4 Tbs. dried parsley, divided
2 Tbs. dried basil
2 1/2 tsp. salt, divided
3 c. low-fat cottage cheese
2 whole beaten eggs
1/2 c. grated (not shredded) Parmesan cheese (the Kraft grated kind), plus extra for topping the lasagna
1 lb. sliced mozzarella cheese
1 pkg (10 oz.) lasagna noodles
1 Tbs. olive oil

1. Bring a large pot of water to boil with 1/2 tsp. salt and 1 Tbs. olive oil.

2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 Tbs. parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

(And this is what the sauce looks like. This is one of the best parts. It's such a flavorful, rich and thick sauce...yum!)

3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more Tbs. parsley, and 1 more tsp. salt. Stir together well. Set aside.

4. Cook lasagna noodles until "al dente."

5. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan (13x9), overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese (1/2 lb.). Spoon a little less than half the meat sauce over the top. Repeat, ending with meat sauce. Sprinkle top generously with extra Parmesan.

6. Either freezer, refrigerate for up to 2 days, or bake immediately at 350 degrees for 20-30 minutes or until top is hot and bubbly.

Tilapia Tostadas with Roasted Corn Relish

2010-08-29T18:25:00.001-06:00

I think this is one of my new favorite fish taco recipes. The fish was light, yet crispy; the corn relish was fresh and crunchy; the sauce was creamy and slightly spicy. Even though this recipe is for tostadas, you could easily make this into fish tacos instead. You can substitute flour tortillas for corn, green pepper for red, leave out the jalapeno, etc. It's a forgiving recipe that turns out so delicious. However, I would, FOR SURE, use corn cut straight from the cob for this recipe. About 1-2 ears should do it. My favorite part about this recipe was the corn relish. Next time I'm going to double that part of the recipe!

Tilapia Tostadas with Roasted Corn Relish
Cooking Light magazine, Aug. 2009
Makes: 4 servings
Nutrition: 470 Calories, 17.1g. Fat, 40.4g. Protein, 6.7g. Fiber

1/2 c. reduced-fat sour cream
1/4 c. green salsa (I prefer Herdez brand)
Cooking spray
1 c. yellow corn kernels (fresh off cob is best!)
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped red onion
1 1/2 tsp. minced seeded jalapeno pepper
3/4 tsp. salt, divided
1 c. diced peeled avocado
2 tsp. fresh lime juice
1 1/2 lb. tilapia fillets, cut into 2-inch pieces
1/4 tsp. freshly ground black pepper
1/3 c. yellow cornmeal
1 Tbs. canola oil, divided
8 (6-inch) corn tortillas
1 c. packaged angel hair slaw (or shredded cabbage)
Lime wedges (opt.)

1. Combine sour cream and salsa; set aside.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp. salt to pan; saute 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.

3. Preheat broiler. Sprinkle fish evenly with remaining 1/2 tsp. salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal . Heat 1 1/2 tsp. canola oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 tsp. oil and fish.

4. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Divide fish evenly among tortillas; top each serving with about 3 Tbs. corn relish and about 1 1/2 Tbs. sour cream mixture. Serve with lime wedges, if desired.

Spicy Sweet-and-Sour Pork with Coconut Rice

2010-08-29T18:07:00.000-06:00

Oh man, oh man! I love this dish, and for so many different reasons too. Despite the large number of ingredients, it was such a snap to put together at the end of a busy day. I also love, love, love the coconut rice. I don't know why I didn't ever think about doing it this way before! This recipe is definitely a keeper when it comes to homemade (Americanized) Chinese food. Hen hao chi!

Spicy Sweet-and-Sour Pork
Cooking Light Magazine, Aug. 2009
Makes 4 servings (1 1/2 c. each)
Nutrition: 347 Calories, 11g. Fat, 27g. Protein, 3g. Fiber

1/4 c. slivered almonds (opt.)
1 lb. pork tenderloin, but into 3/4-inch cubes
2 Tbs. cornstarch, divided
3 Tbs. low-sodium soy sauce, divided
1 (8 oz.) can pineapple chunks in juice, undrained
1/4 c. cider vinegar
1/4 c. sugar
2 Tbs. ketchup
2 tsp. Sriracha
1 Tbs. canola oil
1 c. chopped onion
1 tsp. bottled minced ginger (or 1/4 tsp. dried)
1 c. chopped green bell pepper
1/4 c. slivered green onions (opt.)

1. Preheat oven to 400 degrees. Place almonds on a baking sheet; bake at 400 for 4 minutes or until toasted. Set aside.

2. While almonds cook, combine pork, 1 Tbs. cornstarch, and 1 Tbs. soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice.

3. Combine pineapple juice, remaining 1 Tbs. cornstarch, remaining 2 Tbs. soy sauce, vinegar and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; saute 3 minutes, stirring frequently. Add 1 c. onion, ginger and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly.

5. Sprinkle with almonds and green onions (opt.) and serve over rice.

Coconut Rice

1 c. uncooked basmati rice
1 1/4 c. water
1/2 c. light coconut milk
1/4 tsp. salt

1. Combine ingredients in a small saucepan; bring to a boil.

2. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

Mushroom Sausage Filling

2010-08-29T18:00:00.000-06:00

I found this recipe on the inside of a Safeway brand phyllo dough box. It's actually for a streudel, but the phyllo dough was such a PAIN to work with, that I will never make that recipe again (I originally bought it and made some cannoli shells with it, which turned out great. But then I had a huge box of phyllo leftover and needed to find a way to use it somehow). Anyway, my husband really liked the taste of the filling, and we immediately started brain storming ideas for ways to use the filling without having to mess with the phyllo dough...perhaps with more sauce as a stroganoff? inside bread dough like a pizza pocket? maybe in a pot pie? I'll have to give those ideas a shot. In the meantime, I still thought I would share the filling recipe. Let me know if you come up with any fun suggestions for how to use it!

Mushroom Sausage Filling

1 lb. bulk hot sausage
1 1/2 lbs. mushrooms, chopped
1 tsp. dried thyme
2 Tbs. Dijon mustard
1/2 c. sour cream

1. In a medium skillet preferably non-stick, saute sausage over moderate heat, breaing up with a fork until cooked through and crumbled.

2. Add mushrooms and thyme and saute over high heat until all liquid has evaporated and mushrooms begin to brown. Stir in mustard and sour cream.

Lemon Chicken Cutlets

2010-08-15T21:17:00.001-06:00

I've been on (somewhat) of a health kick lately. I've been really concerned about getting the right nutrition into my body considering I'm now eating for more than 1 person. Plus, the food habits that I establish now can affect how my child eats in the future! So, lately I've been reading a really interesting book called Real Food Has Curves that basically talks about processed foods and what is considered a REAL food vs. something that isn't (example: fresh mozzarella vs. Velveeta cheese). Anyway, it has recipes and advice...and to be honest, has really opened up my eyes (and confirmed my suspicions) about a lot of the foods that I tend to eat. So, I've been trying to follow some of the principles to get more nutrition out of what I eat and how to make better food choices.

Anyway, so this recipe is from said book and is really, really good. We loved the fresh lemon flavor. My husband immediately gave it a 9.5 out of 10 and went back into the kitchen to dish up seconds. It's that good.

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.

Baked Spaghetti

2010-07-25T16:47:00.000-06:00

A friend once made this for us, and I, in turn, have made it for other people. Most recently, it was for a small family gathering (6 adults) with my husband's parents, uncle and grandma. We really love how easy this dish comes together and that it really does feed quite an army. I once made a half recipe and put it in an 8x8 baking dish, which worked really well for the 2 of us (plenty of leftovers!). I'll put the original recipe, but also add some suggestions at the bottom of the recipe.

Baked Spaghetti

12 oz. angel hair pasta
1 lb. ground beef
1 c. onion, chopped
1 Tbs. butter
1 can 4 oz. mushrooms (or use fresh)
1 c. green pepper, chopped
1/4 c. water
1 can sliced olives
2 14.5 oz. cans diced tomatoes w/ liquid
2 tsp. oregano
1 can cream of mushroom soup
2 c. shredded sharp Cheddar cheese
1/4 c. grated Parmesan cheese

1. Brown meat. Saute onions, mushrooms and peppers in butter. In a large pot combine and simmer all ingredients except for noodles and cheese for 30 min.

2. Layer noodles, sauce, Cheddar cheese. Repeat layer, then top with Parmesan cheese.

3. Bake at 350 for 30-35 minutes. Let stand for 10 minutes for serving.

My Tips:
- I have only been able to find angel hair pasta in 16 oz. boxes. Instead of worrying about measuring it out, I use all 16 oz. Then, I add an extra can of tomatoes in with the sauce. Make sure to give it a good taste and also adjust as needed for other spices (oregano, salt, pepper, etc.)
- Sometimes I'll put in some extra cheese. Mild Cheddar is fine too, but doesn't add as much flavor as the sharp kind.
- Make sure to save some Parmesan for when you sit down to eat the dish. Sometimes you just need a wee bit more. :)

Creamy Corn Salad

2010-07-25T16:40:00.001-06:00

I made this easy and delicious salad for my brother and sister-in-law who surprised us this past week with a visit. I love how well the flavors blend together...it's a perfect side dish to practically any summer main course.

Creamy Corn Salad
Taste of Home, Dec & Jan 2008
Makes: 12 servings

Salad:
6 c. frozen corn, thawed
3 c. chopped seeded tomatoes
1 c. cubed avocado
2/3 c. julienned sweet red pepper
2/3 c. julienned green pepper
1/2 c. chopped onion

Dressing:
1 c. mayonnaise
2 Tbs. red wine vinegar
2 Tbs. Dijon mustard
1 tsp. salt
1/8 tsp. pepper

1. In a large bowl, comibine the salad ingredients. In a small bowl, whisk togeter the dressing ingredients. Pour dressing over salad and toss to coat.

2. Cover and refrigerate for 30 min. or until chilled.

My Tips:
- Having made this with both Dijon and regular yellow mustard, I would definitely go for the Dijon. It adds an overall much better taste than yellow mustard.
- I would also add all of the other ingredients (particularly the amounts of each of the vegetables and the salt and pepper) to your own liking. I find that I like a lot more tomato and avocado and pepper in mine.
- I would be interested to try this recipe with fresh corn. I think all you would need to do is cook the corn, then slice off the corn kernals and cool them down. Let me know if you try it...

BLT Chicken Salad Sandwich

2010-06-15T13:36:00.001-06:00

So I have to admit that I got the original idea from a Kraft magazine, but since I didn't have some things and had others, I had to improvise. This turned out to be a GREAT sandwich, especially since I already had leftover chicken I needed to use anyway. Since I think sandwiches are such a personalized meal in and of itself, I'm not putting up any measurements...so just add to taste!

BLT Chicken Salad Sandwich

Diced chicken breast
Mayonnaise
Crumbled cooked bacon (at least 1 slice per sandwich)
Mustard
Salt & Pepper
Tomato
Lettuce
Mozzarella or Cheddar cheese slices
Bread

1. Mix together chicken, bacon, mayo, mustard, salt and pepper to taste. Add any other ingredients that sound good to you (celery, green onion, etc...)

2. Assemble sandwich with remaining ingredients and grill as if making a grilled cheese or place in a panini press. Enjoy!

Simple Clam Chowder with Italian Bread Bowls

2010-06-08T21:36:00.000-06:00

I recently read a magazine article by a guy who was telling how clam chowder was one of his summer favorites. Clam chowder? In the summer? As weird as it sounds, I completely agree. I remember those summer days spent on the California coast followed by a hot bowl of fresh clam chowder in a bread bowl at a local restaurant. It sounded so good, that I knew I had to try a recipe he suggested. It was so delicious! I also tried a recipe for Italian bread bowls that I've been eyeing for sometime now. The combination sure made for a delicious summer feast!

Simple Clam Chowder
Cooking Light, Jan. 2008
Nutritional Info: 257 Calories, 2.9 g Fat, 28.5g Protein, 2 g Fiber
Makes: 12 1-cup servings

2 slices of bacon
2 c. chopped onion
1 1/4 c. chopped celery
1/2 tsp. salt
1/2 tsp. dried thyme
2 garlic cloves, minced
6 (6 1/2 oz.) cans chopped or minced clams, undrained
4 (8 oz.) bottles clam juice
5 c. diced baking potato
1 bay leaf
3 c. fat-free milk
1/2 c. all-purpose flour

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tsp. drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

2. Drain clams, reserving liquid. Add reserved clam liquid, clam juice, potato, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

3. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and serve.

Italian Bread Bowls
Allrecipes.com
Nutrition: 439 Calories, 4.6g fat, 12.5g Protein, 3.4g Fiber
Makes: 8 bowls

2 packages active dry yeast
2 1/2 c. warm water (110 degrees F)
2 tsp. salt
2 Tbs. oil
7 c. all-purpose flour
1 Tbs. cornmeal
1 egg white
1 Tbs. water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add salt, oil and 4 c. flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 c. at a time, beating well with an electric mixer at medium speed after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

5. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 Tbs. water; lightly brush the loaves with half of this egg wash.

6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

7. To make bowls: Cut a 1/2 thick slice from the top of each loaf; scoop out centers, leaving 3/4-inch thick shells. Fill bread bowls with hot soup and serve immediately.

Roasted Tomato Spaghetti

2010-04-11T22:04:00.000-06:00

No recipe has ever made me excited to get my garden going than this one! I found this one in a Cooking Light magazine and LOVED it. Unfortunately, I could NOT find one ingredient (anyone know where to get ricotta salata cheese? I've never heard of it). So, I made my own improvisations and came up with the recipe below. It's originally a vegetarian dish, but I had some ground turkey in my fridge that I needed to use up, so I threw it in as well. Also feel free to add more basil or even more cheese to your tastes! Let me tell you, I can't wait until my basil and tomatoes get going so I can enjoy this dish fresh from the garden!

Roasted Tomato Spaghetti
Makes: 4 servings

2 pints cherry tomatoes, halved
5 tsp. (or so) extra-virgin olive oil, divided
1/2 tsp. salt, divided
8 oz. uncooked spaghetti
1/3 c. chopped fresh basil
1/4 tsp. freshly ground black pepper
1/2 c. (or so) shredded Parmesan-Romano cheese
4-8 oz. ground turkey, cooked (opt.)

1. Preheat oven to 400 degrees.

2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 tsp. (or so) of olive oil; sprinkle with 1/8 tsp. salt. Bake for 20 minutes or until tomatoes collapse.

3. Cook pasta according to package directions, omitting fat and salt. Drain pasta in a colander over a bowl, reserving 1/3 c. cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 tsp. oil, remaining 1/8 tsp. salt, basil, pepper and cheese (and turkey, if using). Toss well. Serve immediately.

Monday Morning Potato Rolls and Bread

2010-04-11T21:30:00.001-06:00

I very rarely make mashed potatoes because I always make too many and can't stand to eat them the next day. However, I recently found a GREAT way to utilize those leftovers!! This bread was sooooo good. My favorite were the rolls. In fact, you could easily make either 2 loaves of bread or 2 batches of rolls. (I almost want to go make some mashed potatoes so I can make this bread right now!) I think next time I'm going to try half wheat/half white flour.

Monday Morning Potato Rolls and Bread
Cooking Light Magazine, March 2009
Nutrition: (per serving) 168 Calories, 2.8 g. Fat, 1.1 g. Fiber
Makes: 18 servings: 1 loaf and 9 rolls

1 c. mashed cooked peeled baking potatoes (about 8 oz.)
1 c. fat-free milk
3 Tbs. honey
2 Tbs. butter
21.4 oz. bread flour (about 4 1/2 c.), divided
2 1/2 tsp. dry yeast
1 1/2 tsp. sea salt
2 large eggs
1 tsp. olive oil
Cooking spray

1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110 degrees. Stir with a whisk until smooth.

2. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 oz. (about 1 1/2 cups) flour with yeast and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.

3. Add 9 oz. (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 c. flour, 1 Tbs. at a time, to prevent dough from sticking to hands (dough will feel sticky).

4. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentations remains, dough has risen enough.) Punch dough down; cover and let rise 5 minutes.

5. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion in to a 14x7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8x4-inch loaf pan coated with cooking spray.

6. Shape remaining portion of dough into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentations remains, dough has risen enough.)

7. Preheat oven to 350.

8. Bake for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped. Remove from pans; cool on wire racks.

Cafe Rio Pork Barbacoa Salads with Tomatillo Ranch Dressing and Easy Pico de Gallo

2010-04-09T11:30:00.000-06:00

I confess that I have never been a fan of Cafe Rio. Having only lived in Utah a small handful of times, and most of the time without a car, I rarely frequented this Mexican food hot spot. And, when I did, I must have always ordered the wrong thing, because I was never impressed. Honestly, I preferred Bajio Grill, but that's another story.

Anyway, I found this amazing-looking Cafe Rio copy cat recipe while looking through various cooking blogs last week (and I wish I could remember where so I could give the blog author some major props). For some reason, this salad sounded absolutely delicious. I already had a similar recipe on file from a friend who made it for us one time (and that was super good too), but I wanted to try this one since it has chipotle in it. It was soooo good...down to every last bite. The sweetness and yet subtle spicyness of the pork with the coolness of the Tomatillo Ranch dressing and the tartness of the pico. I have to admit that Cafe Rio has done something right...or maybe it was just me. :)

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper or Coke, not diet
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-8 oz. red taco sauce (mild or hot, depending on taste)
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

1. Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

2. Rinse chipotles and the inside of the can with some of the Dr. Pepper. Discard the chilies (or blend up 2-3 along with all of the sauce for extra spice). Mix remaining ingredients until sugar dissolves.

3. Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

4. Take out roast and shred, add back into sauce and cook for 2 more hours.

Tomatillo Ranch Dressing

1 pkg. Ranch dressing mix
3 tomatillos, remove papery skin, roughly chopped
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, roughly chopped
3 cloves garlic
1/8 tsp. cayenne pepper
2 tsp green Tabasco sauce
Juice from 1 lime

1. Dump everything in a blender and blend until smooth.

2. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

Easy Pico-de-Gallo
(this is hands-down my favorite pico recipe!)

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
1/3 cup vinegar
Splash or 2 of lime/lemon juice
Salt and pepper

1. Mix it up really well and refrigerate.

Cafe Rio Barbacoa Salads:

1. Layer below ingredients as desired and enjoy:
Tortilla - (the Costco ones you cook yourself are the best!)
Cheese - Add to the cooked side of the tortilla after you flip it to cook the other side. It makes the cheese nice and melty.
Beans – Black or pinto
Rice
Pork
Shredded Romaine lettuce
Pico de Gallo
Tortilla Strips - Slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350. (opt.)
Tomatillo Dressing

Oven-Roasted Sweet Potatoes & Onions

2010-03-07T22:03:00.000-07:00

This dish was a perfect accompaniment to the huge piece of salmon we baked tonight for dinner. I love the easy prep, too! And, you can substitute garlic and black pepper (to your taste) for the garlic-pepper blend if you don't already have that.

Oven-Roasted Sweet Potatoes & Onions
Cooking Light, Dec. 2002
Nutrition: 247 Calories, 5.1g Fat, 6.5g Fiber
Makes: 6 servings (about 1 cup)

4 med. peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 lb.)
2 med. Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 lb.)
2 Tbs. extra-virgin olive oil
3/4 tsp. garlic-pepper blend
1/2 tsp. salt

1. Preheat oven to 425.

2. Combine all ingredients in a 13x9-inch baking dish, tossing to coat.

3. Bake for 35 minutes or until tender, stirring occasionally.

Long Life Noodles (Chow Mein)

2010-03-03T10:40:00.000-07:00

Neither of us have been able to quite quench those Chinese food cravings lately. I even cut this recipe in half to make 4 servings and it was still gone by the end of dinner. I'm glad I found such a good fried noodle (i.e. chow mein) recipe, especially since most Chinese take-out just isn't good enough for me. Sorry to sound like such a food snob, but after spending 18 months in Taiwan and learning what REAL Chinese food tastes like, take-out just doesn't do it for me anymore. So enjoy this recipe; it's probably cheaper than Panda Express anyway!

Long Life Noodles
Makes: 8 servings

1 lb. Asian-style wheat noodles
1 ½ Tbs. Shaoxing (Chinese rice wine)
1 ½ tsp. hoisin sauce
½ tsp. cornstarch
6 oz. boneless pork tenderloin cut into 2x ¼ inch julienne strips
3 Tbs. dark soy sauce
2 Tbs. oyster sauce
1 Tbs low-sodium soy sauce
½ tsp. sugar
2 Tbs. canola oil, divided
3 c. chopped napa (Chinese) cabbage
½ tsp. minced garlic
1 ¼ c. (1-inch) slices green onions

1. Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

2. Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

3. Combine dark soy sauce, oyster sauce, low-sodium soy sauce and sugar in a small bowl, stirring with a whisk; set mixture aside.

4. Heat 1 tsp. oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

5. Heat 2 tsp. oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

6. Wipe pan clean with paper towels; return to heat. Heat remaining 1 Tbs. oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

Salt-Baked Chicken

2010-02-28T21:42:00.000-07:00

Chinese New Year is always a fun holiday for me (and it fell on Valentine's Day, so I got to make a feast for my sweetie). My favorite cooking magazine even had a TON of featured dishes in 2009, and I tried a number of them. This was absolutely delicious (and our favorite).

(Yes, half the bird is carved away. We got too excited about eating it that I forgot to whip out the camera until dinner was over.)

Salt-Baked Chicken

Cooking Light, Feb. 2009
Makes: 8 servings

2 ½ c. boiling water
1 (1x2-inch) strip dried tangerine (or orange) peel
1 (4.5-5 lb) roasting chicken
5 ½ tsp. coarse sea salt, divided
¼ c. chopped shallots
2 Tbs. minced ginger
2 Tbs. Shaoxing (Chinese rice wine)
1 Tbs. low-sodium soy sauce
1 ½ tsp. sesame oil
1 tsp. honey
2 green onions, cut into 1-inch pieces
Cooking spray

1. Combine boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

2. Remove and discard giblets and neck from chicken. Trim excess fat. Staring at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 Tbs. salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

3. Preheat oven to 425.

4.Transfer chicken to a work surface. Combine remaining 2 ½ tsp. salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 Tbs. shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425 for 1 hour or until a meat thermometer registers 165 and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin and slice.

Blender (Wheat) Pancakes

2010-02-28T20:49:00.000-07:00

These are, by far, the easiest, most delicious and most healthy pancakes I have ever had. The fun thing is that this recipe incorporates food storage ingredients so you can rotate your food. AND, it's healthy!

Blender (Wheat) Pancakes
Crystal Godfrey @ http://www.everydayfoodstorage.net/

1 c. milk (3 Tbs. powdered milk + 1 c. water)
1 c. wheat kernels, whole and uncooked
2 eggs (2 Tbs. powdered eggs + ¼ c. water)
2 tsp. baking powder
1 ½ tsp. salt
2 Tbs. oil
2 Tbs. honey or sugar

1. Put milk and wheat kernels in blender. Blend on highest speed for 4 to 5 min. or until batter is smooth. Add remaining ingredients and blend on low.

2. Pour batter into pancakes from blender jar onto a hot greased griddle or large flying pan. Cook, flipping pancakes when bubbles pop and create holes.

Cheese Fondue

2010-02-28T20:34:00.000-07:00

Valentine's Day was a great day to show my hubby I love him in the BEST way...by making him a delious meal. This delicious fondue was a yummy and easy treat. Break the bank and get the imported cheese...it's SO worth it!

Cheese Fondue

Serves: 4

½ lb. Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
½ lb. Gruyere cheese, shredded
2 Tbs. flour or cornstarch
1 garlic clove, halved crosswise
1 c. dry white wine
1 Tbs. lemon juice
½ tsp. dry mustard
Pinch of freshly grated nutmeg
Assorted dipping foods such as cubed day-old French bread, cubed ham, blanched broccoli, carrots, cauliflower, cherry tomatoes, chopped green bell peppers, apples, pears.

1. Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.

2. Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat.

3. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in mustard and nutmeg.

4. Transfer the cheese to a fondue serving pot, set over a low flame or setting.

5. Arrange various dipping foods around the fondue pot.

Individual Chocolate Souffle Cakes

2010-02-28T20:29:00.000-07:00

Sunday dinner was an absolute hit with these yummy chocolate cakes. We loved the fluffy texture with the yummy chocolate flavor. It was like brownie meets angel food cake.

Individual Chocolate Souffle Cakes
Nutrition: Calories 152, Fat 0.6g, Fiber 1.4
Makes: 2

4 ½ Tbs. granulated sugar, divided
1 Tbs. flour
1 ½ Tbs. Dutch process cocoa
2 Tbs. fat-free milk
¼ tsp. vanilla
1 large egg white
1 tsp. powdered sugar

1. Preheat oven to 350.

2. Coat 2 (6-oz.) ramekins with cooking spray; sprinkle each with ¾ tsp. granulated sugar.

3. Combine 2 Tbs. granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

4. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 Tbs. granulated sugar, 1 tsp. at a time, beating until stiff peaks form (do not overbeat). Gently stir ¼ of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.

5. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set. Sprinkle each soufflé with ½ tsp. powdered sugar. Serve immediately.

Irresistible Peanut Butter Cookies

2010-02-16T11:45:00.000-07:00

My poor missionary brother slipped on some ice and broke his ankle a few weeks ago. He had to have surgery and has to rest and recooperate for a while. I felt bad, and I knew this was definitely a reason to send him a care packaged filled with yummy treats! I made my signature chocolate chip cookies along with a new recipe for peanut butter cookies (which are one of my favorites). This recipe is good...my only complaint is that it's made with Crisco. I try not to use it when I can. Anyone know of a good substitute?

Irresistible Peanut Butter Cookies
Makes: 3 dozen

3/4 c. Jif Creamy peanut butter
1/2 stick (or 1/2 c.) Crisco butter-flavored shortening
1 1/4 c. firmly packed brown sugar
3 Tbs. milk
1 Tbs. vanilla
1 large egg
1 3/4 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt

1. Preheat oven to 350.

2. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended.

3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slighty in a crisscross pattern with tines of fork.

4. Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cook 2 minutes on baking sheet. Remove cookies to cooking racks to cool completely.

EZ Whole Wheat Bread

2010-01-27T15:30:00.001-07:00

After trying MANY, MANY, MANY recipes for bread (especially whole wheat bread) I finally found this one. It is, BY FAR, the easiest bread you will ever make. The nice thing is that it's whole wheat, but it's still so fluffy and soft and yet hearty at the same time. This recipe only makes one loaf, so you can easily double it. You just may need to take it out of the mixer in order to knead it properly.

EZ Whole Wheat Bread
Crystal Godfrey @ www.everydayfoodstorage.net
Makes: 1 loaf

1 ¼ c. warm water
1 Tbs. active yeast
¼ c. honey or 1/3 c. sugar
2 ¾ c. whole wheat flour
¼ c. wheat gluten
1 tsp. salt
2 Tbs. nonfat non-instant dry milk
1 Tbs. butter, margarine or oil
1 Tbs. vinegar
¼ c. potato flakes (NOT pearls)

1. Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment for 12 to 15 minutes. Let rise until double, 1 to 1 ½ hours.

2. Punch down, shape into loaf or rolls. Let rise again until double and bake at 375 degrees for 20 to 30 minutes until golden brown and sounds hollow when lightly tapped.

Chicken Cordon Bleu Casserole

2010-01-27T15:12:00.000-07:00

Here's a shout-out to one of my best friends who lives in Colorado. She shared this yummy recipe with me, and it was delicious and a MUCH easier way to enjoy chicken cordon bleu. If you have a smaller family, try halfing the recipe and baking it in an 8x8 inch pan (or make 2 small ones and freeze the other for later!).

Chicken Cordon Bleu Casserole
Lauren Manning

2 lbs raw chicken breast, diced
Bread crumbs
1 egg mixed with ½ c. milk
8 oz. Swiss cheese, cubed
8 oz. ham, cooked and cubed
1 can cream of chicken soup
1 c. milk

1. Dip chicken in egg mixture, coat with bread crumbs. Cook with hot oil until brown. Pat with paper towel, put on bottom of 9x13 casserole dish.

2. Layer cheese and ham on top of chicken. Mix soup with milk and pour over casserole. Bake at 350 for 30 minutes.

3. Serve over rice or noodles or mashed potatoes.

Eggplant Lasagna

2010-01-15T15:48:00.000-07:00

I love meat, but I still loved every bite of this vegetarian lasagna. My sister-in-law made it for her family, and they loved it...so naturally my husband loved it as well. (Try it with homemade marinara...my recipe is posted below)

Eggplant Lasagna
Sara Cardon

2 large eggplants, sliced lengthwise ¾-inch thick (8 slices)
Olive oil
Salt and pepper
1 c. thinly sliced cremini mushrooms
2 garlic cloves, minced
1 Tbs. freshly chopped thyme leaves (or 1 tsp. dried)
1 (15-oz.) container ricotta cheese
3 large eggs
1 c. grated Parmesan cheese, divided
2 Tbs. freshly chopped oregano (or 1 tsp. dried)
2 c. marinara sauce

1. Preheat oven to 400 degrees. Arrange sliced eggplant in a single layer on 2 sheet pans. Brush both sides with olive oil and season with salt and pepper. Roast eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

2. Meanwhile, in a medium skillet, add about 1 Tbs. olive oil and the sliced mushrooms. Saute until soft, about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked, remove and set aside to cool.

3. In a large bowl, mix together ricotta, eggs, ½ c. Parmesan, oregano, mushrooms, 1 to ½ tsp. salt and ¼ tsp. pepper. Mix well. Brush an 8-in. baking dish with spray.

4. Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with remaining marinara sauce. Top with the remaining ½ c. Parmesan.

5. Bake until golden brown, at 350 degrees, for 30 minutes.

Classic Marinara and Pizza Sauce

2010-01-15T11:31:00.000-07:00

I made a delicious eggplant lasagna the other day (recipe to follow shortly). Unfortunately, I didn't have any marinara in my cupboard, and I really wanted to try making my own. I started a basic recipe I clipped out of Cooking Light, but felt that I could make the recipe easier. I also didn't like how a few elements turned out, so tweaked the recipe to show these new changes. It's really delicious! (And, like Jessica Seinfeld, I'm using veggie purees!)

Classic Marinara and Pizza Sauce
Kylene Cardon
Makes: 4 cups

½ c. red pepper puree
2 large garlic cloves, minced
½ c. chopped onion
1 tsp. dried basil
½ tsp. dried oregano
¼ to ½ c. chicken broth
¼ c. tomato paste
1 (14.5oz.) can diced tomatoes, undrained
1 (14.5oz.) can Italian stewed tomatoes, undrained
1 Tbs. dried parsley

1. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cook 5 minutes or until tender, stirring frequently.

2. Add basil and oregano; cook 1 minute. Stir in red pepper, roasted garlic, ¼ c. broth, tomato paste, ½ tsp. salt and tomatoes, bring to a boil.

3. Add more chicken broth or tomato paste until it reaches desired consistency. Reduce heat and simmer 20 minutes, stirring occasionally.

4. Place half (or all if you can make them fit) of tomato mixture in a blender. Remove center piece to allow steam to escape. Cover opening with a clean towel to prevent splatters. Blend until smooth.

5. Pour into large bowl and repeat with other half, if necessary.

6. Stir in parsley and ¼ tsp. salt.

Pork Tortillas Adobo

2010-01-14T15:46:00.000-07:00

What could be better than Mexican food? We seldom find anything that sounds as delicious. I made this delicious (and healthy) dish last night, and it had us ready for seconds in no time!

Port Tortillas Adobo
Weight Watchers Take-Out Tonight
Makes: 4 servings

1 tsp. olive oil
2 onions, sliced
1/2 tsp. sugar
1/2 tsp. salt, divided
1/4 c. water
1/2 c. tomato sauce
1 Tbs. packed light brown sugar
1 tsp. chili powder
1 tsp. dried oregano
1/4 tsp. ground cumin
1 tsp. cider vinegar
1 1-lb. pork tenderloin, trimmed of all visible fat
4 8-in. fat-free flour tortillas

1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, granulated sugar, 1/4 tsp. of the salt, and the water. Cook, uncovered, stirring occasionally, until softened and lightly browned, about 20 minutes. Stir in the tomato sauce and simmer, uncovered, until the flavors are blended, 5 minutes. Remove from the heat and keep warm.

2. Preheat the oven to 450 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan.

3. Combine the brown sugar, chili powder, oregano, cumin, vinegar, and the remaining 1/4 tsp. salt in a small bowl. Rub the mixture all over the pork. Place the pork on the roasting rack and roast until an instant-read thermometer inserted into the thickest part of the pork registers 160, about 25 minutes. Transfer the pork to a carving board and let stand 10 minutes.

4. Meanwhile, wrap tortillas in foil and place in the oven to warm for 10 minutes. Thinly slice the pork and stir into the onion mixture. Spoon about 1/2 c. pork mixture onto each tortilla and fold in half.

My Tips:
- Start with step 2 and 3. Then while pork is cooking, go back to step 1. This will save lots of time.

Banana Chocolate Chip Cake (Bread)

2010-01-14T15:43:00.000-07:00

I made this cake-like bread for my missionary brother around Christmas time. I sliced off the end piece before packaging it up and sending it to him (shh, don't tell!!) just to make sure that it was done all the way and tasted great. Which, it did.

Banana Chocolate Chip Cake/Bread
Patrywiz.com
Makes: 8 servings

2 ½ c. all-purpose flour
2 tsp. baking soda
¼ tsp. salt
1 c. canola oil
2 c. granulated sugar
4 eggs
2 c. mashed ripe bananas (about 4 large)
1 tsp. vanilla
1 1/3 c. semisweet chocolate chips
¾ c. toasted walnuts (opt.)

1. Preheat oven to 350. Line 2 9x5-in. metal loaf pan with parchment or wax paper and spray with cooking spray.

2. In a bowl, combine flour, baking soda, salt.

3. In a large bowl, using an electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts.

4. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cook completely on racks.

Chicken Gyros with Tzatziki Sauce

2010-01-05T20:28:00.000-07:00

We love gyros, and this was a great healthy option. I especially LOVED the flat bread I made to go with this (see the post below for recipe).

Chicken Gyros with Tzatziki Sauce
Makes: 4-6 gyros

Tzatziki Sauce:
8 oz. plain yogurt
¼ hothouse cucumber, peeled and seeded
2-3 garlic cloves, finely minced
1 tsp. red wine vinegar
Squeeze of fresh lemon juice
Extra virgin olive oil

1 Strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible. (Or use Greek yogurt)

2. Shred the cucumber, wrap in a towel and squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, vinegar, and lemon juice. Add salt and pepper to taste. Drizzle lightly with olive oil.

3. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chicken Gyros:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbs. extra virgin olive oil
2 heaping Tbs. plain yogurt
1 tsp. dried oregano
Salt and pepper
2-3 boneless, skinless chicken breasts

1. Combine the garlic, lemon juice, vinegar, olive oil, yogurt, oregano and salt and pepper (to taste) in a medium bowl. Whisk together until well mixed.

2. Add the chicken to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

3. Cook the chicken as desired in a skillet, broiler or on the grill. Once the chicken is cooked completely through, transfer to a plate and allow to rest for 5 minutes. Cut into cubes.

4. Serve with tzatziki sauce, diced tomatoes, sliced onions in warmed pitas.

Soft Wrap Bread

2010-01-05T20:15:00.001-07:00

Easily the best wrap bread...ever! This is definitely better than any pita or flat bread I have purchased in the store. Yum!

Soft Wrap Bread
My Kitchen Cafe
Makes: 8 wraps

3 to 3 ¼ c. unbleached all-purpose flour, divided
1 c. boiling water
¼ c. warm water
½ c. potato flakes or buds
1 ¼ tsp. salt
2 Tbs. olive oil
1 tsp. active dry yeast

1. Place 2 cups of flour in a bowl. Pour the boiling water over the flour, and still until smooth. Cover the bowl and set the mixture aside for 30 minutes.

2. Dissolve yeast in ¼ c. warm water. Whisk together the potato flakes and 1 c. of the remaining flour with the salt and oil. Stir in the yeast and water mixture.

3. Add this to the cooled flour/water mixture, stir, then knead for several minutes (about 5 minutes in the Kitchen-Aid). The dough should form a ball, but be somewhat sticky. Add additional flour or water only if necessary. Let the dough rise, covered, for 1 hour.

4. Divide the dough into 8 even pieces, cover, and let rest for 15 to 30 minutes.

5. Roll each piece into a 7 to 8 inch circle, and dry-fry them (without oil) on a griddle or frying pan over medium heat for about 1-2 minutes per side, until they’re puffed and flecked with brown spots. Adjust the heat as needed so they aren’t raw in the middle or dry out.

6. Transfer the cooked breads to wire rack, stacking them to keep them soft. Serve immediately, or cool slightly in a plastic bag.

Instant Black Bean Soup

2010-01-04T19:48:00.001-07:00

We needed dinner tonight, and we needed it fast! And it didn't help that the only thing that sounded good was something warm and hearty, like soup. Luckily, I found this recipe online (it got 5 starts out of 5), and let me tell you that it is worth those 5 stars. We loved this quick and easy recipe (especially) considering we had most of the ingredients and didn't need to buy anything!

Instant Black Bean Soup
Cooking Light Online
Makes: 5 servings, 1 c. each

2 15-oz. cans black beans, undrained
½ c. bottled salsa
1 Tbs. chili powder
1 16-oz. can fat-free, less-sodium chicken broth

Toppings (optional):
Shredded reduced fat sharp cheddar cheese
Low-fat sour cream
Minced green onions
Chopped fresh cilantro

1. Place beans with their liquid in a medium saucepan; partially mash beans with a potato masher.

2. Place over high heat; stir in salsa and chili powder. Slowly add broth to desired consistency (thickness) of soup. Bring to a boil.

3. Ladle soup into bowls; top with any or all of the toppings. Serve with tortilla chips or warmed tortillas!

Macadamia Nut Fudge

2010-01-04T19:31:00.000-07:00

I made some Christmas goodies this year to share with friends, including Iced Browned Sugar Cookies, Cranberry Banana Holiday Bread, and this one. Of the three, this was by far my favorite and likely the only one I'll make again. The nice thing is that it was ridiculously easy!

Macadamia Nut Fudge
Taste of Home
Makes: 5 1/2 lbs

1 Tbs. plus 1 c. butter, divided
4 ½ c. sugar
1 c. milk
36 large marshmallows
2 squares (1 oz. each) unsweetened chocolate, melted
4 c. (24 oz.) semisweet chocolate chips
1 ½ c. chopped macadamia nuts
1 tsp. vanilla extract

1. Line a 13x9-in. baking pan with foil. Butter foil with the 1 Tbs. butter.

2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from the heat; stir in marshmallows until melted. Add unsweetened chocolate and chocolate chips; stir until chips are melted. Stir in nuts and vanilla.

3. Spoon warm fudge into prepared pan. Cool in refrigerator. Cut into squares.

My Tips:
-This recipe recommended putting the frosting in 3-in. cooking cutters and then using frosting and M&M miniature pieces to decorate. I felt that this recipe is super sweet on it's own and doesn't really need the frosting. But if you try it, let me know!

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

2009-12-10T14:45:00.001-07:00

This one takes time, but is delicious and a great Sunday dinner! I didn't have saffron, so skipped that step, but it still turned out delicious!

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives
Costco Magazine
Makes: 4 servings

Pinch of saffron (about 15 threads)
¼ c. extra virgin olive oil
2 ½ tsp. fresh lemon juice
1 ½ tsp. mild honey
½ tsp. freshly grated lemon zest
¼ tsp. crushed red pepper flakes
1 large clove garlic, crushed and peeled
1 ½ tsp. kosher salt
¼ c. drained oil-packed sun-dried tomatoes, very coarsely chopped
¼ c. pitted green olives
¼ c. loosely packed fresh flat-leaf parsley leaves, coarsely chopped
4 split skin-on, bone-in chicken breasts (3 to 3 ½ lbs.)
½ tsp. freshly ground black pepper

1. Position a rack in the middle of the oven and heat oven to 425.

2. Soak saffron in 2 tsp hot water for 5 minutes. In a food processor, puree the saffron and water with olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic and ½ tsp. salt. Add the sun-dried tomatoes, olives, and parsley. Pulse to form a coarsely chopped stuffing

3. Remove any of the backbone still attached to chicken breasts. Trim off the side flap with rib meat and bones. Use your finger to make a small opening between the skin and the flesh of the breasts. Run your finger under the skin to separate it from the breasts, making a pocket and being careful not to detach the edges of the skin.

4. Stuff the tomato mixture into the pocked, distributing it evenly over the chicken. Pt the skin back in place and season with 1 tsp. salt and ½ tsp. pepper. Line a heavy-duty rimmed baking sheet with aluminum foil. Roast the chicken on the baking sheet until the juices run clear and a meat thermometer registers 165, about 30 minutes.

In a Pinch?

2009-12-06T09:57:00.000-07:00

Are you trying a new recipe and JUST found out that you don't have ONE ingredient? This tends to be my case, especially when it comes to spices. I found a great substitution list that may work for you in a pinch:

Click here

Roasted Sesame Pork

2009-11-12T20:33:00.000-07:00

I made this tonight for an easy dinner and served it with rice and salad. It was delicious and will make some great leftovers too. I think next time I'll marinate it for a few hours and maybe add some hot sauce too...

Roasted Sesame Pork
Weight Watchers: Take Out Tonight!
Nutritional Info: 181 Calories, 6 g. Fat, 0 g. Fiber
Serves: 4

1 Tbs. reduced-sodium soy sauce
1 Tbs. honey
1 tsp. Asian (dark) sesame oil
1 tsp. minced peeled fresh ginger
1 clove garlic, minced
1 1-lb pork tenderloin, trimmed of all visible fat
1 tsp sesame seeds

1. Preheat the oven to 425. Spray a shallow roasting pan with nonstick spray.

2. Combine the soy sauce, honey, sesame oil, ginger, and garlic in a large bowl. Pat the pork dry with paper towels; add it to the soy mixture and turn evenly to coat.

3. Place the pork in the roasting pan; press in the sesame seeds. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 160, about 20-25 minutes.

4. Transfer the pork to a carving board and let stand 10 minutes before slicing.

Back in the Saddle

2009-11-12T20:28:00.000-07:00

Sorry for those of you (you know who you are) that have been wondering what has been going on in my kitchen lately. A fire? A flood? Spam and peanut butter disasters? Or is it just inattentiveness and lack of motivation? Unfortunately, my "real" excuse is a combination of the last too. Nothing exciting has really rolled out of my kitchen and when it did, it was gone before I could take a picture. And doesn't a picture really help to make the recipe on the post look amazing? Needless to say, I haven't exactly been motivated to blog lately either. But I'm getting back in the saddle... with or without pictures!

Zucchini Cobbler with Caramel Glaze

2009-09-17T19:50:00.000-06:00

What do you do with a TON of zucchini? One of my co-workers brought in some zucchini from his garden that are about the size of my leg (no joke). When they get that big, they really aren't that good for much, except for baking. I made this cobbler with some of said huge zucchini, and it turned out pretty good (I still think apple or peach cobbler tastes better, but this is a great way to use up some of that zucchini!). The dessert needed an extra touch, which is why I added the caramel glaze on top with a scoop of vanilla ice cream. Yum!

Zucchini Cobbler

3 c. flour
2 1/2 c. sugar, divided
1 1/2 tsp. cinnamon, divided
1/4 tsp. salt
1 c. butter or margarine
10 c. peeled, seeded, and cubed or sliced zucchini
2/3 c. lemon juice
1/2 tsp. nutmeg

1. Combine flour, 1 1/2 c. sugar, 1/2 tsp. cinnamon and salt. Cut in butter until crumbly. Press about 1/3 of the mixture into a greased 9x13-inch pan. Bake at 375 for 12 minutes.

2. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8 to 10 minutes, or until crisp tender. Stir in 1 c. sugar, 1 tsp. cinnamon and nutmeg. Mixture will be thin. Spoon over crust; sprinkle with reserved crumb mixture.

3. Bake for an additional 40 to 45 minutes, or until golden brown. Serve warm with glaze and ice cream.

Caramel Glaze
www.cdkitchen.com
Makes 1 1/2 cups

1 c. brown sugar
1/2 c. butter
1/4 c. evaporated milk

1. Stir together all ingredients in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly for 2 1/2 minutes or until sugar dissolves

My Tips:
- Both recipes are easily halved, which is what I did. Just use an 8x8-inch baking pan.

Homemade Shroom & Sriracha Vegetable Burger

2009-09-12T15:09:00.000-06:00

Okay, so this recipe has a great taste, but I still need some help. Any hints on how to make a veggie burger not so...mushy? This recipe tasted great and had reviewers raving on the site I got it from. However, when I tried to make it, all I got was a patty that fell apart when I flipped it. Perhaps I didn't mash the beans enough...or maybe I added too much oil. For any of you veggie burger experts, please help! I would love to make this again and have it come out more burger-like.

Homemade Shroom & Sriracha Vegetable Burger
Makes: 2-4 burgers (depending on size)

2 1/2 Tbs. canola oil
1 tsp Sriracha
1 jalapeno, diced (opt., add for more heat)
1 onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 tsp. cumin
1 c. diced fresh mushrooms
1 15-oz. can pinto or black beans
1 tsp. parsley
Salt and pepper to taste

1. Saute the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin, Sriracha, jalapeno (opt.), and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

2. Mash the beans (food processor is fastest) until mashed well. Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.

3. Shape the mixture into patties. Heat about 2 more Tbs. olive oil and cook each patty until the veggie burgers are done, about 2 1/2 to 3 minutes per side.

4. Garnish with cheese, fresh tomato, lettuce, etc. Serve on hamburger buns or toasted bread.

Jack Corn Muffins

2009-09-01T17:05:00.000-06:00

I tried a new recipe for chili last night and while it didn't turn out fantastic, the side dish of corn bread muffins sure did. I loved the actually corn kernals in the muffins along with the slightly spicy taste with the Pepper Jack (although I'm sure you could use any other cheese you wanted to).

Jack Corn Muffins
Cooking Light Magazine, Sept. 2009
Makes: 8 muffins

1 8oz. pkg. corn bread mix
1/3 c. milk
1/2 c. shredded Monterey Jack cheese with jalapenos
1 large egg
1/2 c. corn

1. Mix together. Divide amongst 8 greased muffin tins.

2. Bake at 400 for 16 minutes or until browned.

Vegetarian Pad Thai

2009-08-14T09:11:00.000-06:00

Who doesn't love Pad Thai? My husband and I love this dish, and were really sad to move to an area where there isn't a decent Thai restaurant. One of my co-workers said she made Pad Thai, and I was inspired by her to surf all over the internet to find a good recipe. The results? An absolutely AMAZING tasting dish. This turned out really, really good. If you love Pad Thai, I would give this one a shot. (Make sure to read My Tips at the bottom for some really helpful hints!)

Vegetarian Pad Thai
Epicurious.com
Makes: 4 to 6 servings

12 oz. dried flat rice noodles
3 Tbs. tamarind (from a pliable block)*
1 c. boiling-hot water
1/2 c. light soy sauce
1/4 c. packed light brown sugar
2 Tbs. Sriracha* (use less for a less spicy taste)
1 bunch scallions
4 large shallots
1 14 to 16-oz. pkg. tofu
1/2 c. peanut or vegetable oil (may need a little more)
6 large eggs
4 garlic cloves, finely chopped
2 c. bean sprouts (1/4 lb.)
1/2 c. roasted peanuts, coarsely chopped
Lime wedges or juice (opt.)
Cilantro sprigs (opt.)

1. Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

2. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occassionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

3. Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise. Cut shallots into very thin slices with slicer. Rinse tofu, then cut into 1-inch cubes and pat very dry.

4. Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. They will crisp as they cool. Wipe wok clean.

5. Reheat shallot oil in wok over high heat until hot. Fry tofu in one layer, gently turning occassionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.

6. Lightly beat eggs with 1/4 tsp. salt. Heat 2 Tbs. shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to plate.

7. Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 Tbs. shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

8. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, bean sprouts, and 1 1/2 c. sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

9. Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish. Sprinkle Pad Tha with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha, if desired.

My Tips:
- Plan for at least an hour. Most of what you need to do is prep-work, but once you have the wok going, it's easy to burn stuff. So make sure you have everything ready.
- Invest in a wok. This would be more difficult to do with a smaller pan.
- Find a nearby Asian food market or grocery store. It's really the only way you're going to be able to find all the ingredients. (Mine is 90 minutes away; that's dedication!)
- Buy the ingredients on the list. Click on the links to see what each product looks like so you know what to look for at the store. Tamarind can be hard to find, but Sriracha can be found in most grocery stores.
- Feel free to substitute chicken, pork or shrimp instead of tofu.
- Use less Sriracha for a less spicy taste.

Roast Beef Panini Sandwiches

2009-08-14T09:00:00.000-06:00

I think it's the mayo spread on this sandwich that makes it taste so good...and so fancy. We are in LOVE with these yummy sandwiches. They really taste like something you would buy at a cafe, but for much cheaper! And, they're super versatile, so the combinations of meat, cheese, bread, etc. are literally endless. (I'll put in my suggestions in italics.)

Roast Beef Panini Sandwiches
Favorite Name Brand: Italian Cooking
Makes: 4 servings

1/3 c. mayonnaise
1 1/2 tsp. chopped fresh basil
1/2 tsp. minced garlic (or 1 tsp.)
2 pkg (8-0z.) each pre-baked pizza crusts (or your favorite Artisan bread, we used whole wheat)
1/2 c. fresh baby spinach leaves
1 c. French's French Fried Onions
5 oz. sliced deli roast beef (or turkey)
2 oz. sliced provolone or mozzarella cheese

1. Preheat oven to 375. Combine mayonnaise, basil and garlic in small bowl. Spread on bread.

2. Layer spinach, fried onions, roast beef and cheese on 2 pieces of bread, dividing evenly. Cover with remaining bread, spread side down.

3. Place sandwiches on baking sheet. Bake, uncovered, for 10 minutes or until sandwiches are toasted and cheese is melted. To serve, cut each sandwich in half.

My Tips:
- You can spread a little bit of butter on the outside of the bread. This makes it toast more evenly without burning.

Oatmeal Raisin Cookies

2009-08-09T18:46:00.000-06:00

My in-laws' garden has been overflowing with zucchini, and luckily, they've been giving some of it to us! I have been wanting to use it before it goes bad, but, let's be honest, how much plain zucchini can you eat before it gets old? I've been looking for some yummy recipes, and I've been having fun trying them.

This one was good (and sneaky). It comes from the Deceptively Delicious cookbook by Jessica Seinfeld that hides nutritious ingredients in food. Some of the recipes in her book aren't that great, in my opinion, but this one was really good. You couldn't even taste the zucchini, and the banana flavor was extremely mild. I also love this recipe because you couldn't taste the whole-wheat flour! This recipe turned out really well, even though the cookies were more cakey than I usually like. Apparently, this is also one of Jerry's favorites!

Oatmeal Raisin Cookies
Deceptively Delicious
Makes: 2 dozen

Nonstick cooking spray
1 c. whole-wheat flour
1 c. old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 c. firmly packed light or dark brown sugar
6 tsp. butter or margarine
1/2 c. banana puree (see My Tips below) = 2 bananas
1/2 c. zucchini puree (see My Tips below) = 1/2 small zucchini
1 large egg white
1/2 c. raisins
1/2 c. chopped walnuts (opt.)

1. Preheat oven to 350. Coat 2 baking sheets with cooking spray or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon. Shake or stir to mix.

3. In a large bowl, beat sugar and butter with a wooden spoon until just combine; do not over mix. Add the banana and zucchini purees , and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.

4. Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, about 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cook completely.

My Tips:
- Use chocolate chips instead of walnuts (or raisins!). They still turn out really yummy!
- Banana Puree: Use ripe bananas for the smoothest, sweetest puree. Peel banana. Mash with a fork on a cutting board then puree in a food processor or blender for about 2 minutes.
- Zucchini Puree: Trim off the ends and cut into 1-inch pieces. Steam for 6 to 8 minutes. Puree in a food processor or blender for about 2 minutes, until smooth.
- Freeze leftover purees in the freezer! Be sure to mark what it is so you don't wonder later!

Double Chocolate Zucchini Bread

2009-08-09T18:37:00.000-06:00

I've always wanted a good zucchini bread. And come on! Zucchini bread + chocolate has got to = magic, right? This recipe hits the spot in both departments. Just don't bake it too long or it gets too crunchy on the outside!

Double Chocolate Zucchini Bread
Cooks.com
Makes: 2 loaves

2 small zucchini (about 1/2 lb total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil (which is a lot, so try using applesauce!)
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips

1. Heat oven to 350 degrees. Butter (or spray) 2 8x4 loaf pans.

2. Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon and nutmeg. In another bowl, combine zucchini, oil, eggs, milk and vanilla. Stir wet mixture into dry ingredients until just blended. Stir in chocolate chips.

3. Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely.

My Tips:
- Try substituting some applesauce for the oil and let me know how/if it turns out!

Pesto Sauce

2009-08-09T18:34:00.000-06:00

After making this (easy) recipe, I put it in a freezer jar to be used later. I just really needed to use up the basil that has been taking over my garden before it went bad. I did sample it before I put it away. It's delicious!

Pesto Sauce
Back of Costco pine nuts package
Makes: 1 cup or so

4 cloves garlic
1/2 c. pine nuts
2 c. fresh basil leaves, packed tightly
1/2 c. olive oil
1/4 c. grated Parmesan cheese
3/4 tsp. salt
1/2 tsp. pepper

1. Combine ingredients and puree in a food processor or blender.

2. Add to any pasta dish for added zing; top with additional pine nuts and Parmesan cheese.

Brown Sugar Substitute

2009-07-30T17:02:00.001-06:00

In a pinch for an ingredient in a recipe? I find that if my pantry isn't stocked or I've forgotten to buy another bag of something-or-another, I can end up making a last minute trip to the store. However, there are some substitutions you can do to make life a little easier. If I find or use any, I'll be sure to post it.

This last week, I had just ran out of brown sugar and had completely forgotten all about it when I decided to make a batch of cookies. I didn't want to make a trek to the store, so I ended up using this substitution below to make my own brown sugar. The results were still really good...my husband couldn't tell the difference (although I could taste that it wasn't exactly the same). So give it a shot!

Brown Sugar Substitute
Makes: 1 cup

1 c. granulated sugar
1 Tbs. molasses

1. Mix together well and use as needed for brown sugar substitute.

Arroz Con Pollo

2009-07-26T16:40:00.000-06:00

My hubby rated this hispanic dish a 9 out of 10. We really liked the flavors and that it has a kick, but isn't too spicy (add your own Tapatio for more heat!). And, since there's only the two of us, we're looking forward to some yummy and creative leftovers this week.

(My camera battery died, so sorry, no picture)

Arroz Con Pollo
Ladies Home Journal, October 2007
Makes: 6 servings
Nutrition Info: (Per serving) 380 Calories, 5 g Fat, 3 g Fiber

6 small skinless bone-in chicken breast halves (about 4 lbs.)
1 Tbs. dried oregano
1 Tbs. chili powder
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 Tbs. olive oil
1 can (14.5 oz.) diced tomatoes
1 small onion, cut into 1-inch chunks
2 garlic cloves
1/2 chipotle chile
1 can (14.5 oz.) low-sodium chicken broth
1 1/2 c. instant rice
1 1/2 c. frozen peas
1 pint cherry tomatoes
1/4 c. coarsely chopped fresh cilantro
Lime wedges, for serving

1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

2. Heat oil in a large nonstick skillet over moderately high heat until hot, but not smoking. Add chicken and cook, turning, until browned on allsides, about 8 minutes. Transfer to a 6-quart slow cooker.

3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.

4. Cover and cook, 4 to 5 hours on low or 2 to 2 1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.

5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

My Tips:
- Use instant brown rice for an extra healthy boost!
- Make sure to squeeze that lime juice out on top of the dish. It add a whole other dimension of taste!

Rainier Cherry Crumble

2009-07-23T21:23:00.000-06:00

Hooray for cherry season! I didn't even know there were different varieties of cherries until we moved to Washington state. And here, the Rainier and Bing varieties are extremely plentiful and delicious! This yummy recipe calls for the Rainier type, which are sweet and a reddish-yellow color. You can use the Bing type (which are dark red to purple and a little more tart), but you'll need to add more sugar to balance the tartness.

Rainier Cherry Crumble

Cooking Light Magazine, July 2009

Makes: 10 servings (about 2/3 c. each)

2 Tbs. cornstarch

2 Tbs. fresh lemon juice

Dash of salt

3 lbs. very sweet cherries, such as Rainier, pitted

4.5 oz. (about 1 c.) all-purpose flour

1 c. packed light brown sugar

1 tsp. finely chopped almonds, toasted

1/4 tsp. ground cinnamon

1/8 tsp. salt

7 Tbs. chilled butter, cut into small pieces

1. Preheat oven to 400 degrees.

2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

3. Combine cornstarch, lemon juice, dash of salt, and cherried in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries.

5. Place skillet on a jelly-roll pan. Bake at 400 for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.

BLT Pizza

2009-07-19T17:39:00.000-06:00

I heart California Pizza Kitchen (i.e. CPK). I love how they're always trying something new and basically reinventing pizza. It's kind of fun to go there and have pizza with an Indian or even Thai flair. We love that restaurant and are sad that there isn't one for miles and miles. However, one of my roommates got me a California Pizza Kitchen Cookbook for Christmas several years ago, and we've been having fun experimenting with the flavors.

Who doesn't like a BLT? And who wouldn't like it on a pizza? We had this for dinner. Yum!

(Yes, my crust got a little burned. It was still good!)

BLT Pizza
California Pizza Kitchen Cookbook
Makes: 2 9-inch pizzas

1 recipe CPK pizza dough (see honey-wheat recipe below)
Cornmeal, semolina, or flour for handling
2 Tbs. extra-virgin olive oil
2 c. shredded mozzarella cheese
1/2 c. crumbled, crisp cooked bacon (or turkey bacon)
1 to 2 roma tomatoes, sliced into 1/8-inch thick rounds
3 c. chopped romaine lettuce
4 Tbs. mayonnise (opt.)
1/2 to 1 c. pizza sauce (opt.)

1. Place pizza stone in center of oven and preheat to 500 for 1 hour before cooking pizzas.

2. Brush 1 Tbs. olive oil over surface of prepared dough, within the rim. (Optional step: I figure a pizza just isn't a pizza without marina sauce, so even though the recipe didn't call for it, I used pizza sauce here instead of the oil). Spread 3/4 c. mozzarella over the oiled surface. Distribute 1/4 c. bacon over the cheese.

3. Place to 8 to 9 tomato slices over the bacon, spaced about 1 inch apart. Sprinkle an additional 1/4 c. mozzarella over the tomatoes.

4. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

5. Carefully remove pizza from oven and slice into 6 pieces. (Optional step: Mix 2 Tbs. mayo with 1 1/2 c. chopped romaine. Spread dressed lettuce over surface of the pizza. OR: serve lettuce on top or to the side with your favorite salad dressing). Serve immediately.

6. Repeat with remaining ingredients for a seond pizza.

New York-Style Pizza Sauce

2009-07-19T17:34:00.000-06:00

I think another fun part about making pizza is making it completely from scratch, including the sauce. I found this one in one of my cooking magazines, and it turned out really good. I even got to use fresh basil straight from my garden. Test it once you're done, as you can season this to your taste. I ended up adding more garlic and basil and also added a little salt.

New York-Style Pizza Sauce
Cooking Light Magazine, July 2009
Makes 2 2/3 c. sauce
Nutrition: (per 1/4 c.) 40 Calories, 1.9 g Fat, 1.4 g Fiber

1 Tbs. water
2 Tbs. chopped fresh basil
1 1/2 tsp. extra-virgin olive oil
2 tsp. dried oregano
1 1/2 tsp. sugar
1 tsp. minced garlic
1 14.5-oz. can petite-cut diced tomatoes, undrained
1 6-oz. can tomato paste

1. Combine all ingredients in a medium bowl; stir with a whisk.

Honey-Wheat Pizza Dough

2009-07-19T17:18:00.000-06:00

I haven't really been a homemade pizza crust kind of girl until just recently. Not only does it taste better, but it's heathier and, honestly, makes me feel like Super Woman because I made it from scratch. The following is from the California Pizza Kitchen, and is really good. Just make sure to plan for it, as this recipe calls for you to make it the night before. Also, whatever you do, BE PATIENT! Wheat dough tends to take longer to rise. If you wait, you will have a perfectly fluffy and yummy crust. Otherwise, it ends up being kind of doughy and not so good. :)

Honey-Wheat Pizza Dough
California Pizza Kitchen Cookbook
Makes: 2 9-inch pizzas

1 tsp. yeast
1/2 c. plus 1 tsp. warm water
1 c. bread flour
1/2 c. whole wheat flour
5 tsp. clover honey
1 tsp. salt
1 Tbs. plus 1 tsp. extra-virgin olive oil

1. Dissolve yeast in water and set aside for 5 to 10 minutes.

2. Use the mixing paddle attachment for the KitchenAid mixer. Combine all other ingredients except the additional 1 tsp. olive oil. Then combine this mixture with dissolved yeast. Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic.

3. Lightly oil the dough ball and interior of a 1-qt. glass bowl. Place dough ball in the bowl and seal with clear food wrap; seal air tight. Set aside at room temperature to rise until double in bulk; about 2 hours. (This may also take longer as wheat may take longer to rise).

4. Punch down dough, re-form to nice round ball and return it to same bowl; cover again with clear food wrap. Place bowl in refrigerator overnight, covered airtight. (Or at this point, you can divide it into 2 balls and freeze until needed. When ready to make pizza, take out 1 or both pizza dough balls and let it defrost overnight in refrigerator.)

5. About 2 hours before you are ready to assemble your pizza, remove dough from refrigerator. Use a sharp knife to divide the dough into 2 equal portionals.

6. Foll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

7. Place the newly formed dough balls into a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air-tight with clear food warp. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be puffy and smooth.

8. Sprinkle a medium dusing of flour over a 12x12 inch clean, smooth surface. Flour dough liberally and place on floured surface. Use your hand or rolling pin to press dough down forming a flat circle about 1/2 inch thick. Pince dough between your fingers all around the edge of circle, forming a lip or rim that rises about 1/4 inch above the ecnter surface of dough. Continue outward stretching motion until dough is 9-inch in diameter.

(Cherry) Ice Cream Cake

2009-07-16T21:29:00.000-06:00

Yummy! I made this for some friends we had dinner with this past week, and it was a hit! I also love how versatile this dessert is. You could use any flavor of ice cream, cookies and chips and have phenomenal results! The original recipe uses cherry ice cream, shortbread cookies, and milk chocolate chips. I made it using all vanilla bean ice cream, Oreo cookies, and half milk chocolate and half semi-sweet chips. Sooooooooo good!

(Sorry, no picture. It just didn't last long enough!)

(Cherry) Ice Cream Cake
Taste of Home Magazine, June & July 2008 Issue
Makes: 12 servings

2/3 c. heavy whipping cream
2 Tbs. butter
1 pkg. (11 oz.) milk chocolate chips
1 tsp. vanilla extract
2 pints cherry or cherry vanilla ice cream, softened, divided
3 c. crushed shortbread cookies, divided
1 pint vanilla ice cream, softened

1. In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whish until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occassionally.

2. Meanwhile, line the bottom and sides of a 9-in. x5-in. x 3in. loaf pan with plastic wrap. Spread 1 pint cherry ice cream into pan; sprinkle with 1 c. cookie crumbs. Top with vanilla ice cream. Freeze for 20 minutes or until firm.

3. Spread with 3/4 c. chocolate sauce; freeze for 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 c. cookie crumbs. Cover and freeze for 4 hours. Transfer remaining sauce to microwave-safe dish; cover and refrigerate.

4. Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in microwave; serve with ice cream cake.

Taco Omlette

2009-07-12T17:34:00.000-06:00

Want a creative way to make breakfast? Try a taco omlette. They're easy and delicious and make great use of leftovers.

(We've been on an egg-white kick lately which is why our eggs aren't very yellow in the above picture. It still tasted absolutely delicious!)

Taco Omlette
Makes: 1 serving

2 eggs
1/2 Tbs. milk
Leftover ground hamburger or shredded chicken
Taco seasoning
Mexican blend shredded cheese
Salt and pepper

Toppings:
Diced tomatoes
Salsa
Guacamole
Onions
Olives
Cheese

1. Heat skillet to medium-high heat. Spray with non-stick cooking spray. Beat eggs with milk and add to pan. Sprinkle with salt and pepper. Cook for about 2 minutes or until eggs are no longer liquid-y on top.

2. Season meat with taco seasoning (or just use leftover taco meat). Add a small amount of meat on one side of the egg; top with a sprinkle of cheese.

3. Lift other side of egg from pan with spatula. Fold egg over top (i.e. omlette style). Cook an additional 1-2 minutes, flipping omlette halfway through to lightly brown both sides of egg and to melt cheese inside.

4. Remove from pan. Top with an additional sprinkle of cheese. Throw in microwave for about 15 seconds to melt cheese, if desired. Top with toppings and enjoy. Ole!

Chocolate-Hazelnut Gelato

2009-07-06T19:14:00.000-06:00

What better way to enjoy a hot day than with a scoop of homemade ice cream? While spending the 4th of July with family, my husband, mother-in-law and I made this uber-yummy recipe for homemade ice cream. We couldn't believe how unbelievably creamy the texture was, how rich it tasted, and how our sweet-tooths were satisfied by one scoop of this delicious treat! I'm really tempted to invest in an ice cream maker so I can make this again!

(This was our version: 2 scoops of Chocolate-Hazelnut Gelato in a homemade waffle bowl, courtesy of my mother-in-law, topped with whipped cream, chocolate syrup, sprinkles and maraschino cherries! Have I died and gone to Heaven?)

Chocolate-Hazelnut Gelato
Giada De Laurentis-The Food Network
Makes: 6 to 8 servings (about 4 c.)

2 c. whole milk
1 c. heavy cream
1/2 c. sugar, plus 1/4 c.
4 egg yolks
1/2 tsp. vanilla extract
1/2 c. chocolate-hazelnut spread (like Nutella)
1/2 c. toasted hazelnuts, crushed, for garnish

1. In a saucepan combine the milk, cream, and 1/2 c. sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electic mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 c. of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker. Follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

My Tips:
- Next time, I would do all 3 steps up to chilling the mixture the day before and then let it chill thoroughly overnight. The next day I would make the ice cream in the ice cream maker until it's done, and then put it in the freezer for several hours to let it harden-up. I think it would make it just a bit more creamier and thick like ice cream/gelato and not so much of a soft-serve consistency.
- If you don't like nuts, fuhgettaboutit! We did! We also added a touch (maybe an extra 1/8 c.) of Nutella to add an even more chocolatey taste. It was soooooo worth it!

Macadamia Nut Crusted Mahi Mahi with Chile Coconut Cream Sauce

2009-06-23T22:26:00.000-06:00

I wanted to make something nice for my husband for Father's Day. (Granted, he's not a father yet, but someday he will be, so deserves to be honored anyway.) I tried this dish once at a higher-end restaurant and fell in love with the flavors. I knew this would be a challenging and yet delicious dish to make, and I really wanted to show my husband how much I love and appreciate him. After googling and reading about 6 different recipes, I picked out my 3 favorites, combined them and came up with my own. This was so delicious and not even that hard! He was also really impressed.

Macadamia Nut Crusted Mahi Mahi
Makes: 2 servings

2 6oz. mahi mahi filets
2-3 oz. macadamia nuts
1-2 oz. panko (Japanese) bread crumbs
1/4 c. cornstarch
1 egg, beaten
Sea salt and freshly ground black pepper
Olive oil
Parsley

1. Toast macadamia nuts in a dry skillet just until beginning to brown. Chop in a food processor until in fine crumbs. Add bread crumbs, 1/2 to 1 tsp. parsley and salt and pepper to taste. Pulse until thoroughly mixed.

2. Lay out 3 plates, one with beaten egg, one with cornstarch, and one with bread crumb/nut mixture. Coat fillets in cornstarch, then egg and then crumb/nut mixture. Saute in olive oil over high heat until both sides are golden brown and crisp (about 5-10 minutes). Fish will not be done cooking yet.

3. Transfer fish to baking dish and bake at 350-375 for an additional 10 minutes or until fish is done. Serve with mashed potatoes, roasted asparagus (recipe in next post), and Chile Coconut Cream Sauce (below).

Chile Coconut Cream Sauce

1/2 c. heavy whipping cream
1/2 c. chicken broth
1/2 c. unsweetened coconut milk
1 tsp. finely chopped shallots
1 tsp. finely chopped ginger
1/2 tsp. sweet Thai chile sauce
1 tsp. chopped basil
2 Tbs. soft butter

1. In small saucepan, combine cream, broth, coconut milk, shallots and ginger. Simmer and reduce to about 1/3 c. Add chile sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.

Roasted Asparagus

2009-06-23T22:23:00.000-06:00

This is probably way too easy to really count as a "recipe." However, I made this on Sunday to go with dinner, and it was so delicious! I think I'll have to prepare it this way from now on!

Roasted Asparagus

asparagus
olive oil
salt and pepper

1. Drizzle asparagus with olive oil, salt and pepper. Place on baking sheet and roast at 350 for 15-20 minutes or until desired doneness.

Layered Banana Cream Pudding

2009-06-23T22:18:00.000-06:00

I made this for dessert for Father's Day for my dear husband. He loves pudding and pie-types of desserts, and we both loved this one.

Layered Banana Cream Pudding

1 14 oz. can sweetened condensed milk
1 1/2 c. cold water
1 (3.5 oz.) pkg. instant pudding
2 c. (1 pint) whipped cream, whipped (or 2 c. Cool Whip)
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

1. In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes in refrigerator.

2. Fold in whipped topping slowly and as few times as possible to combine so mixture will retain its thickness. Spoon 1 c. pudding mixture into 2 1/2 qt. serving bowl. Top with 1/3 each of waters, bananas and pudding. Repeat twice. Garnish as desired. Chill thoroughly.

Cooking with Wine

2009-06-20T11:12:00.000-06:00

To cook with wine or not to cook with wine? That is the question. I'm sure many of us have wondered about this, especially for those of us whose religious beliefs ban the drinking of alcohol. In the past, I have used cooking wines, but have always felt guilty afterwards. Did all the alcohol burn off? Did I just intoxicate my family?

Recently on the Food Network, I was watching a show about cooking with wine. Apparently, not all of it burns off, like we have been mislead to believe. Up to 75% of the alcohol can still be present in dishes even after cooking them for several minutes (or baking them!). Of course this depends on what type of dish being prepared and how it is being cooked. But the bottom line is that it does NOT all burn off!

I recently found a list of wine substitutions on-line and will post it below. I think it would actually be easier (and cheaper) to use the substitutions below! Why pay money for wine that's going to sit around when you can use something you already have in your kitchen?

To use wine or not to use wine? What do you think?

Alcohol Substitutions in Cooking: (from here)
Amaretto - Almond extract. (Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
Anisette - Anise Italian soda syrup or fennel.
Beer - Chicken broth, beef broth, mushroom broth, white grape juice, ginger ale.
Bourbon - 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.
Brandy - Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cointreau - Orange juice or frozen orange juice concentrate.
Coffee Liqueur - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac - Juice from peaches, apricots, or pears.
Creme de menthe - Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Grand Marnier or Orange-Flavored Liqueur - Unsweetened orange juice concentrate or orange juice. (Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.)
Kahlua - Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.)
Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. (Substitute equal amounts of liquid.)
Peppermint Schnapps - Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.
Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur - Orange juice or apple juice. (Substitute equal amount of liquid.)
Rum (light or dark) - Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. (Substitute equal amounts of liquid.)
Sake - Rice vinegar.
Sherry or Bourbon - Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.)
Southern Comfort - Peach flavored nectar combined with a small amount of cider vinegar.
Tequila - Cactus juice or nectar.
Triple Sec - Orange juice concentrate, orange juice, orange zest or orange marmalade.
Vermouth, Dry - White grape juice, white wine vinegar, or non-alcoholic white wine.
Vermouth, Sweet - Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.
Whiskey - If a small amount is called for, it can be eliminated.
Vodka - White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

Wines:
Gewurztraminer - White grape juice combined with lemon juice.
Grappa - Grape juice.
Port Wine - Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports
Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.)
White Wine - Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.
Sweet White Wine - White grape juice plus 1 tablespoons Karo corn syrup. (Substitute equal amount of liquid.)

Baked Italian Chicken

2009-06-11T23:02:00.000-06:00

This was an easy dish that had less than 5 minutes of prep time and made the whole house smell soooooo good...like I had been cooking all day. The best part was how juicy and tender the chicken was, and the flavors were absolutely delicious!

Baked Italian Chicken
Quick & Easy 2
Makes: 4 servings

1/2 c. grated Parmesan cheese
2 Tbs. dried oregano
1 Tbs. fresh parsley, minced
1/4 tsp. pepper
1/8 tsp. garlic powder
4 boneless, skinless chicken breasts
2 egg whites, beaten
1 Tbs. margarine, melted.

1. Combine Parmesan cheese and seasonings in a bowl; set aside. Brush chicken with beaten egg whites; roll in Parmesan mixture.

2. Arrange chicken in a 13x9 baking pan sprayed with non-stick spray. Bake, uncovered, at 425 until juices run clear, about 15 to 25 minutes.

My Tips:
- I used the freshly shredded Parmesan cheese found in the deli, and it was fantastic. More expensive, yes, but still absolutely fantastic. It added a lot more flavor than I think it would have otherwise with the grated Parmesan.
- Season to your tastes! I used dried parsley (because that's what I have), and more garlic powder.

Guacamole

2009-06-06T14:33:00.000-06:00

This guacamole is really simple and easy to make. It's definitley the tastiest and quickest recipe I have tried. If you have avocados that are going mushy, then you probably have all the other ingredients too!

Guacamole
Mexican Cookery by Barbara Hansen
Makes: 6 servings

2 medium avocados
1 small tomato, chopped
2 Tbs. minced onion
1 tsp. lime or lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt (or more to taste)

1. Peel avocados. Mash with a fork in a medium bowl.

2. Stir in tomato, onion, lime or lemon juice, garlic powder and salt. Serve at once.

My Tips:
- Add a dash or 2 of hot sauce for a kick.
- Don't throw away the avocado pits. Put them into the leftover guacamole to prevent it from turning brown. Cover and refrigerate leftovers.

Lauren's Chicken Enchiladas

2009-06-06T13:57:00.000-06:00

My friend Lauren is a great cook. She shared this recipe with me some time ago. Then today, Jeremy and I were in a fiesta mood and made these. They are sooooooooo good. We really enjoyed the flavors of the enchiladas, and I would definitely make them again. (Sorry, the picture didn't turn out). I also added a few of my suggestions at the bottom.

Lauren's Chicken Enchiladas
Lauren Manning
Makes: 6 to 8 enchiladas

6-8 flour tortillas
3-4 chicken breasts
Taco seasoning (opt.)
2 cups of grated cheese
1 jar of green or red salsa
1 can of green or red enchilada sauce
Sour cream (opt.)

1. Preheat oven to 375 (or at 400 if in a hurry). Grease a 9 x 13 pan.

2. Cook chicken in taco seasoning (opt.) and cut into cubes.

3. Put enchilada sauce in a shallow pan or pie plate. Dip both sides of a tortilla in the sauce, place in pan. Add some chicken, cheese, salsa, and sour cream (opt.) and roll up with
rolled side on bottom.

4. Repeat until pan is full, top with cheese and bake uncovered 20 min (15 min if at 400).

My Tips:
- Add a small amout of salsa or sauce in the bottom of the pan before adding the enchiladas to prevent sticking.
- Next time, I will use either a milder taco seasoning or just season the meat with spices while it's cooking. I think this saves on money and also makes for a less spicy taste.
- Also, I think it might be easier to mix 1 c. of the sour cream with 1 1/2 c. of cheese and 1 c. of salsa. Spoon that mixture on top of the scoop of chicken in each enchilada. This saves on the clean up as the filling and rolling process can get a bit messy. Then sprinkle the rest of the cheese and salsa on top of the rolled enchiladas.

Homemade Mixed Berry Freezer Jam

2009-05-18T23:15:00.000-06:00

I made jam today for the first time, and it's good. I was inspired by Crystal at Everydayfoodstorage.net who posted her recipe for freezer jam. It looked really easy and really yummy, so I thought I would give it a try. I really wanted to use her recipe, but it made so much that I changed plans while at the grocery store later in the day. This recipe is one I found on the back of the pectin packet I picked up at the store. I followed this recipe because it made a lesser amount. I just wanted to make sure that it was going to taste good before I made a huge vat of it. This recipe did turn out very yummy! In fact, we almost ate half of the smaller jar while "testing" it!

Homemade Mixed Berry Freezer Jam
Ball Simple Creations
Makes: 5 (8oz.) half pints

4 c. crushed fresh or frozed fruit
1 1/2 c. sugar or Splenda
1 Ball Simple Creations Freezer Jam Fruit Pectin package
5 8oz. plastice freezer jars (I used 16 oz. jars)

1. Clean jars with hot water and wipe completely dry with a towel.

2. Stir sugar and contents of pectin package in a bowl until well blended.

3. Stir in 4 cups of crushed fruit. Stir 3 minutes longer.

4. Ladle jam into jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

My Tips:
- Guide to fresh or frozen fruit:
Strawberries - 4 lbs fresh or 3 12oz. bags frozen
Raspberry - 6 6oz. containers or 3 12oz. bags frozen
Because I couldn't decide which flavor I wanted, I bought the "Mixed Berry" frozen fruit, which has raspberries, strawberries, blueberries and blackberries in it. I bought 2 16oz. bags and then added and additional 4 oz. of blueberries from a bag in my freezer.
-I've heard of people using a potato masher to crush their fruit. I actually used my KitchenAid mixer. I thawed the fruit and then threw it in with the paddle attachment on a level 1 or 2 and let it go while I got everything else together (probably about 3 to 5 minutes). Easy, peasy.
-I also used a sugar/Splenda blend, which you can buy in the store. That way, it has less sugar than regular jam, but doesn't taste fake/sugar-free if you use all Splenda. When you use this product, you have to use half as much. So, I only used 3/4 cup of sugar/Splenda blend. I still think it turned out a little sweeter than I normally like, but that's something I'll have to play with.
-I also could only find the 16 oz. containers at the store, so used those instead of the 8 oz. containers. Everything turned out just fine!

Homemade Flour Tortillas

2009-05-18T11:58:00.000-06:00

Over the weekend, we were having some mad cravings for Mexican food. This is usually pretty easily remedied, except for making good tortillas. I have been looking high and low for a REALLY delicious homemade flour tortilla recipe. I just won't buy the ones from the grocery store anymore (let's face it...they're not that good!).

I got this recipe from a food storage guru who is also an amazing cook. (Check out her blog!) This recipe was really easy and turned out great. I would definitely make these again. (She even posted a video while she made these, showing us the secrets to making them turn out fantastic.)

Homemade Flour Tortillas
Crystal at Everydayfoodstorage.net
Makes: 5-8 tortillas

2 c. flour
½ tsp. salt
a heaping ¼ Tbs. baking powder
¼ c. oil
2/3 c. hot water

1. Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes.

2. Uncover and form until balls of dough just larger than a golf ball. Cover with damp cloth and allow to rest for 15 minutes to 1 hour.

3. Flatten and roll out. Cook on hot skillet, flipping when bubbles form.