Kera's Cookin'

The Home Version of Cheesecake Factory's Chicken Marsala

2011-08-04T15:06:00.000-07:00

HERE is the original recipe I found on Allrecipes.com they called it Chicken, Asparagus, and Mushroom Skillet

Below is how I made it.

Ingredients:

3 tablespoons butter

2 tablespoons olive oil

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1/8 teaspoon dried oregano

1 1/2 cloves garlic, minced

1/4 teaspoon salt

1 1/2 teaspoons lemon juice

1 1/2 teaspoons Apple Juice

1/2 Red Wine Vinegar

2 skinless, boneless chicken breast

halves, pounded thinly

1/2 pound fresh asparagus, trimmed and

cut into thirds

1 cup sliced fresh mushrooms

Shredded Mozzarella Cheese

Directions:

1.	Melt butter in skillet over low-medium heat. Add oil, parsley, basil, oregano, garlic, salt, lemon juice, apple juice and red wine vinegar to skillet.
2.	Turn heat to medium- high heat. Add the chicken asparagus; cook until chicken is mostly cooked and the asparagus is bright green and just starting to become tender, about 4-5 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice.Add Mozzarella cheese to the top of the chicken pieces and place lid over skillet until melted. Serve hot.

Printed from Allrecipes.com 8/4/2011

Garlic Butter Roasted Mushrooms

2011-08-04T14:53:00.000-07:00

HERE is where I found this recipe. I followed it completely EXCEPT I omitted the Capers....we aren't fans.

1 pound mushrooms such as cremini or white, halved lengthwise if large
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

The Most Amazing Chocolate Chip Bran Muffins

2011-06-29T09:08:00.000-07:00

The following is a single recipe for them. I ALWAYS double it though. I've tripled it before but it was so much batter. I had a hard time mixing it.

PREHEAT OVEN to 350

I've tried generic bran cereals and Fiber One and they just aren't as good in this recipe.

2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.

Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk

Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter. I've never measured. Jed likes his with more chocolate than me. I like it when each muffin has 3 or 4 chips.

Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.

Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.

Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY

Crepes Filling

2011-06-28T11:47:00.000-07:00

FILLING:

1 8 oz. pkg. cream cheese, softened
1 8 oz. container Cool Whip
2 packages of Sugar Free White Chocolate

The powder at the bottom of my Thrive Freeze Dried Strawberries can. It give it a slight strawberry taste and a pretty light pink color

A couple dashes of Vanilla extract and Almond extract

A couple tablespoons of powdered sugar to help with the tartness from the strawberries

3 c. milk
Rehydrated Thrive Strawberries and sprinkled it lightly with powdered sugar

Cream cream cheese and strawberry powder until smooth. Mix pudding as directed using 3 cups milk. Mix together cream cheese, pudding, and the extracts. Fold in Cool Whip.

Sand & Sisal: Grilled Focaccia

2011-05-25T12:18:00.000-07:00

Sand & Sisal: Grilled Focaccia: "Summertime is grill time! The Grill Master is my designated title, and I wear it proudly! Whether it be steak, chicken, seafood, ham, or v..."

Olive Garden Salad Dressing

2011-05-10T13:08:00.000-07:00

Olive Garden Salad Dressing
I just copied and pasted the recipe, but above is the original post. Yay for www.copykat.com!

Olive Garden Salad Dressing

Yield: approximately 1 cup.
Prep time: 15 min
Total time: 15 min

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)

Olive Garden Salad Mix

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator. Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.
Making Olive Garden Salad Dressing at home is easy to do. You can make other recipes that taste just like they do in a restaurant.
How about Applebees Oriental Salad Dressing? This is a terrific way to bring the taste of a restaurant a home with this recipe.
You can find more Olive Garden Recipes at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.

Chicken Spaghetti with Spinach

2011-04-12T15:39:00.000-07:00

This recipe is from the website HERE
I added quite a bit of things Anything I added I put them in parentheses.

Ingredients
1 lb. spaghetti noodles
1 14.5 oz. can diced tomatoes with roasted garlic (I used Fireroasted and added Tastefully Simple's Garlic Garlic) (I also used two cans)

(A couple white mushrooms sliced)

2 10 oz. boxes frozen spinach (I used one box)
2 cups cooked and shredded chicken ( I sauteed it in a skillet with salt, pepper, Garlic powder, minced garlic, and onion powder)

Optional: Shredded or grated Parmesan cheese for topping
Directions
In a large Dutch oven or saucepan, boil the spaghetti noodles as directed. Drain and let sit in colander while you prepare the sauce.
Meanwhile, cook the spinach in the microwave as directed. Drain off the liquid, but don’t squeeze it dry.
Return the warm Dutch oven or saucepan to the burner and add the diced tomatoes with their juices, the spinach and remaining liquid, (the mushrooms) and the cooked and shredded chicken. Stir until well combined (and thoroughly heated) . Season with salt and pepper, to taste.
Reintroduce the spaghetti noodles and toss well. Sprinkle with Parmesan cheese before serving.

Super Veggie Fried Rice

2011-04-10T15:00:00.000-07:00

4 cups cooked white rice, refrigerated
oil
salt to taste
1 packet of Fried Rice seasoning
4 eggs, beaten with one tablespoon soy sauce
1 1/2 cups sliced mushrooms
3/4 cup frozen peas, cooked (I steamed them)
3/4 cup carrots diced small
5-6 stalks asparagus, steamed
4 green onions, chopped
2 tablespoons soy sauce, or to taste

Transfer cooked rice to skillet or wok stirring to brown.
Add seasoning and soy sauce and stir well.
In a separate skillet, scramble egg mixture.
To the rice add eggs, all veggies, and remaining soy sauce.

Fancy Mixed Greens Salad with Roasted Asparagus and Apple

2011-04-03T18:42:00.000-07:00

Mixed Greens with Roasted Asparagus and Apple
24 thin asparagus stalks, ends trimmed
1 tablespoon olive oil
10 ounce packages mixed baby greens
2 Red Delicious apples, quartered, cored, diced (I used Fruit Fresh to keep it from browning)
Feta cheese
Walnuts
Craisins
Real Bacon Bits
Ken's Steakhouse Lite Raspberry Walnut Vinaigrette

Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 10-12 minutes, turning once.Until fork tender. Let cool 5 minutes.

Toss all together.

This was SOOO good!
I want to make Grilled chicken, this salad, and the crock pot potatoes that I just posted.... YUMMO!

Peanut Butter Pie! Amazing Allrecipes recipe!

2011-04-03T18:26:00.001-07:00

Smooth and Creamy Peanut Butter Pie

Rated:

Submitted By: MickeyRenee

Photo By: MySweetCreations

Prep Time: 15 Minutes

Ready In: 3 Hours 15 Minutes

Servings: 8

"It's creamy because of the cream cheese and creamy peanut butter. It's smooth because of the confectioners' sugar and whipped topping. All this creamy and smooth rests in a chocolate cookie crumb crust."

Ingredients:

3/4 cup creamy peanut butter

1 (3 ounce) package cream cheese

1 1/4 cups confectioners' sugar

1 (12 ounce) container frozen whipped

topping, thawed

1 (9 inch) prepared chocolate cookie

crumb crust

Directions:

1.	In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
2.	Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

Printed from Allrecipes.com 4/3/2011

2011-04-03T18:25:00.000-07:00

This is straight from the A year of Slow Cooking blog. I did add a few things and will add them at the bottom with a *. Here Is The Link to the Blog!

CrockPot Mashed Potatoes with Cream Cheese and Sour Cream Recipe

Day 320.

psst. Make these potatoes. You won't be sorry.

This is one of those recipes where I wonder if the crockpot is really necessary, or is it just being used to keep the potatoes warm. You have to use the stove to boil the potatoes, and then you smash them with the cream cheese and the sour cream.

I suppose you could argue that the crockpot isn't necessary, but I used it. Because it makes me happy, and that's what I do.

These potatoes are too good to not share, and I'll let you be the judge about whether or not the crockpot is a necessary tool.

The Ingredients.

--5 pounds of red potatoes
--1 block of cream cheese, room temperature (8 oz. I used light)
--1 cup sour cream (I used light)
--1 chicken bouillon cube
--1/2 cup of water, reserved from boiling the potatoes
--1 tsp garlic powder
--1 T dried parsley

The Directions.

Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.

Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.

They were divine.

The Verdict.

So very good. My kids seemed to have thought that these were spicy (makes no sense whatsoever) and weren't thrilled with the bits of skin I left on. I like a bit of skin, and so does Adam, but apparently the kids find it highly offensive.

*I used Russet potatoes because that's what I had on hand

*I added a some shredded cheddar and real bacon bits when I added the cream cheese.

*I also sprinkled some Tastefully Simple Garlic Garlic, Onion Onion, and Seasoned Salt in the potatoes too.

THESE WERE AMAZING!!!!!

Roasted Asparagus

2011-04-03T18:18:00.001-07:00

Ingredients

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice

Method

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

Simply Recipes http://simplyrecipes.com

Pudding Cake

2010-07-23T13:55:00.000-07:00

From my sister-in-law, Lindsay. (I copied and pasted it.)

I have no idea where I got this recipe but it's oh so good!
serves 8

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup
Whipped cream, milk or vanilla ice cream

1. Heat oven to 350. Cover 8x8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides. Cool 20 mins. Serve warm or at room temp (It's obviously best warm). Spoon extra syrup on top and serve with whipped cream, milk or vanilla ice cream. ENJOY!

Pork Chops in Red Sauce

2010-04-05T11:52:00.000-07:00

6 pork chops or 10 boneless pork chops
1 can of Tomato soup
1/2 cup water
1 tsp Worcestershire sauce
1/2 tsp salt
3 potatoes, quartered
4 carrots, cut in half and then cut lengthwise

Brown pork chops in skillet
Place in the bottom of a casserole dish
Add all other ingredients to dish
Cover and bake 45-60 min at 350 degrees

from my Gramma Jane

Chicken and Rice Casserole

2010-04-05T11:31:00.000-07:00

Several pieces of boneless skinless chicken
1 can of Cream of chicken Soup
1 can of Cream of Celery Soup
1 cup uncooked rice
1 1/2 cups water
salt and pepper to taste

Brown chicken in skillet with hot oil then place in bottom of casserole dish that has a fitted cover
Add rice over chicken
Add both soups that have been diluted with the water
Add salt and pepper
Cover and bake 350 for 1 hour

From my Gramma Jane

Taco Soup

2010-03-28T16:27:00.000-07:00

Taco Soup

Recipe courtesy Paula Deen

Prep Time: 15 min

Inactive Prep Time:--

Cook Time: 6 hr 0 min

Level: Easy

Serves: 12 to 16 servings

Ingredients

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Chicken Fajitas

2010-03-26T06:27:00.000-07:00

Pollo Fajitas Recipe from www.allrecipes.com

Rated:

Submitted By: Teresa C. Rouzer

Photo By: homeschooler3

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 55 Minutes

Servings: 5

Ingredients:

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 tablespoon soy sauce

1 teaspoon chili powder

1 clove garlic, minced

1 dash hot pepper sauce

1 1/2 pounds boneless, skinless chicken

thighs, cut into strips

1 tablespoon vegetable oil

1 onion, thinly sliced

1 green bell pepper, sliced

1/2 lemon, juiced

Directions:

1.	In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2.	Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

CYT: Overnight Oatmeal

2010-03-19T18:35:00.000-07:00

3 cups water
1 1/3 cups steel-cut oats, preferably McCann's
1/4 teaspoon salt
2 tablespoons dried fruit or 1/4 cup fresh berries
1/4 cup skim milk
2 tablespoons light brown sugar or pure maple syrup

Combine the water and oats in a medium saucepan, cover, and leave out overnight

In the morning, add salt and bring to a boil. Partially cover and cook over medium heat for about 5 minutes, stirring frequently, until oatmeal is creamy but still chewy. Add dried or fresh fruit and milk for the last minute of cooking. Stir in brown sugar or maple syrup and serve.

serves 6

Per Serving: 151 calories, 2 grams total fat, 91 mg sodium, 6 g sugars

From the Cook Yourself Thin Faster Cookbook by Lauren Deen

CYT: Breakfast Burrito

2010-03-19T18:01:00.000-07:00

Have not made these yet. If you do, PLEASE comment and tell me what you think!

4 (8 in) flour tortillas
2 large eggs
6 large egg whites
1/2 (4.25 oz) can chopped green chiles
1 scallion, chopped
2 tablespoons coarsely chopped fresh cilantro
freshly ground black pepper
1 teaspoon unsalted butter
3 oz turkey or chicken breakfast sausage links, chopped or patties crumbled
1/2 cup shredded low-fat Monterey Jack, Cheddar, or mixed "Mexican" cheeses
2 tablespoons jarred salsa, plus more for garnish if desired
Hot sauce

Preheat oven to 350 F. Spread tortillas over a baking sheet and set aside

In a bowl, combine eggs, egg whites, green chiles, scallion, cilantro, and a pinch of black pepper. Whisk with a fork

Heat the butter in a medium nonstick skillet over medium heat. Add the sausage and cook, stirring, until cooked, 2 to 3 minutes. Turn the heat to med-low. Put tortillas in the oven to warm. Add egg mixture to the pan and cook, stirring often, until the eggs are set in curds, 1 1/2- 2 minutes. Remove from heat. Add cheese and stir.

Place warm tortillas on plates. Spoon eggs in a line down the center of each tortilla. Add about 1/2 tablespoon salsa. Fold in the top and bottom, then roll sides. Serve immediately with hot sauce and top with more salsa if desired.

serves 4
Per Serving: 320 calories, 14 g total fat, 722 mg sodium, 2 g sugars

From the Cook Yourself Thin Faster book by Lauren Deen

Snacks that are 100 calories or less....

2010-03-19T17:22:00.000-07:00

2 medium apples
1 small banana
1 low- calorie hot chocolate drink and a small vanilla wafer
1 small bag of reduced- fat chips
2 breadsticks and 1 tablespoon light cream cheese
3 rice cakes
1 small packet of licorice
1 small container low- fat fruit yogurt
1 small packet flavored mini rice cakes
1 low-fat granola bar
4 chocolate kisses
1 small handful dried apricots
18 small pretzels
1 hard-boiled egg
1 tablespoon peanuts and 2 tablespoons dried cranberries
1 cup baby carrots and 2 tablespoons hummus
1 1/2 cups strawberries
2 light string cheese snacks
2 sheets of graham crackers
Chocolate milk (1 cup skim milk plus 1 tablespoon light chocolate syrup
1 cup raspberries with 2 tablespoons plain nonfat yogurt and 1 teaspoon honey
3 cups air-popped popcorn
10 peanut M&M's
2 egg whites scrambled over 1 slice whole wheat toast
1 1/4 ounces turkey jerkey
Mini Blueberry muffin
10 baked low-fat tortilla chips and 3 tablespoons salsa
1/2 cantaloupe
1 cup vegetable juice and 2 ounces oven-roasted turkey breast
1/2 cup frozen yogurt
1/2 English muffin with 1 teaspoon peanut butter
1/2 edamame
1 cup cherries
10 raw almonds

Five Minute Guacamole

2010-02-26T11:33:00.001-08:00

5-Minute Guacamole

Rated:

Submitted By: Sarah Elizabeth Berger

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 12

"Shared by Sarah Berger of Minneapolis, Minnesota, this smooth avocado mix features fresh salsa for a zesty dip that's excellent on chips."

Ingredients:

2 medium ripe avocado, peeled and

cubed

2 tablespoons salsa

2 cloves garlic, peeled

1/2 teaspoon salt

Directions:

You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (6).

In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately. From Allrecipe.com

Crockpot Potato Soup

2010-02-26T09:27:00.001-08:00

8 russet potatoes, peeled and cubed

2 leeks, chopped

1 medium onion, chopped

1 rib celery, diced

4 chicken bouillon cubes

1 TBSP dried parsley flakes

5 cups water

1 TBSP salt

pepper to taste

1/3 cup butter

13 oz can evaporated milk

shredded cheddar cheese (optional)

bacon bits (optional)

Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.

Recipe from Jana Perkins

http://perkinsgoodeats.blogspot.com

Bow Tie Pasta with Tomatoes and Bacon

2010-02-26T09:25:00.000-08:00

5 slices bacon, cut into 1 inch pieces

1 medium onion, finely chopped

1 can diced tomatoes with garlic and onion

1 can chicken broth

3 cups uncooked bow tie pasta

In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes.

From Jana Perkins http://perkinsgoodeats.blogspot.com

Her blog is fully of YUMMY stuff!

Quick and Easy Breadsticks

2009-11-22T10:07:00.000-08:00

Description:

Quick and simple buttery bread sticks -- garlic or cinnamon recipe variations included! IT'S VERY IMPORTANT NOT TO KNEAD THESE TOO MUCH!
Yield:

8 servings
Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
3/4-1 cup milk

**See additional notes for ingredients and instructions to make garlic breadsticks or cinnamon breadsticks from this recipe!
Instructions:

1. Preheat oven to 425 degrees. Place butter and oil in 9x13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

2. Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl. I don't bother to actually measure out the milk - just add it gradually until there's enough.

3. Knead 5-6 times in bowl; place on floured countertop and roll out into 9x13-inch rectangle.

4. Lay dough in pre-heated 9x13-inch pan, atop the melted butter/oil. Cut into 1/2" strips. Bake at 425 degrees for 20 minutes.

Additional Notes:

Variations:

Garlic Breadsticks (shown above)

1 + 1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon salt

Add 1 teaspoon of the garlic powder and 1 tablespoon parsley flakes to the dough. Then, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon salt in the melted butter before placing dough in the pan. Breadsticks may be sprinkled with parmesan cheese before baking.

Cinnamon Breadsticks (shown below)

1/4 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon and sprinkle on top of breadsticks before baking. Tastes like cinnamon rolls!

This recipe and photos are by chef Abigail Paul. She credits Maggie's Buttery Bread Sticks as the original recipe inspiration source. http://www.tammysrecipes.com/quick_easy_bread_sticks

Copy Cat Auntie Anne's Pretzels

2009-11-16T12:22:00.000-08:00

1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour

2 cups Warm water
2 tbsp baking soda

to taste coarse salt
2 - 4 tbsp butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope*
(about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and
place on greased baking sheet. Allow pretzels to rise again. Bake in 450¡
oven for about 10 minutes or until golden. Brush with melted butter and
enjoy!

Toppings:

after you brush with butter try sprinkling with coarse salt.

or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter
in a shallow bowl (big enough to fit the entire pretzel) and in another
shallow bowl make a mixture of cinnamon and suagr. Dip the pretzel into
the butter, coating both sides generously. Then dip again into the
cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie
Anne's they will be.

I found this recipe online a couple years ago, and of course I forgot to copy and paste the website. So the glory goes out to you unidentified baker! :O)

Cheesecake Cookie Cups

2009-11-03T12:22:00.001-08:00

Cheesecake Cookie Cups

12 pieces Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 oz) package cream cheese
½ cup sweetened condensed milk
1 egg
1 teaspoon vanilla extract
Strawberries, blueberries, or decorative fruit of choice

Preheat oven to 325°. Paper-line 12 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, egg, and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie cup. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with fruit of choice. Refrigerate for 1 hour.Click Here for Nestle website and picture

Piedmont North Carolina Style BBQ Sauce

2009-11-03T12:06:00.000-08:00

Ingredients

1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

The above is the recipe on the site, but I looked at a couple others and changed a little to this. I only put a couple dashes of salt, a little less than the amount of crushed red pepper flakes, 1/2 more of brown sugar.....and a big squirt of ketchup. The recipe as above was just too hot for me. This was SO good one the Cheater Pulled Pork recipe on this blog!

Directions

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using. Website Here!

Cheater Pulled Pork

2009-11-03T11:49:00.000-08:00

Makes 12 to 14 servings

One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Dry Rub
Makes about 2/3 cup

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

The Website
Recipe given to me by Angela Orme.

Corn Casserole

2009-10-20T17:31:00.001-07:00

Jed and I both REALLY love this one!

1 can of whole kernal corn, drained
1 can of creamed corn
1 (8 oz) tub sour cream
2 eggs, beaten
1 box of Jiffy Corn Muffin Mix
1 stick butter, melted

Preheat oven to 350 degrees. Mix all ingredients together and pour into a large, lightly greased 13x9 casserole dish. Bake for 55-60 minutes

Chocolate Chip Zucchini Muffins

2009-10-16T13:05:00.000-07:00

Ok so we made a bunch of zucchini bread and these muffins a few weeks ago. The muffins were by far much better than the zucchini bread recipe from Better Homes and Gardens. I didn't add the walnuts (Jed isn't a fan of nuts in baked items) and instead of the cup of raisins or craisins we added a cup of semi sweet chocolate chips... AMAZING!!!! They turned out so pretty that I even decided to take some pictures... maybe I can get them on here.
Zucchini Muffins

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
Ingredients

* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Simply Recipes http://simplyrecipes.com

Copy Cat Costa Vida Sweet Pork Burritos

2009-10-14T13:02:00.000-07:00

To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo

Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.

I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe

Copy Cat BOB EVANS SAUSAGE GRAVY

2009-10-14T12:59:00.000-07:00

1 pound bob evans original recipe roll sausage
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
8 prepared biscuits
Crumble sausage into large skillet. Cook over medium heat until browned,
stirring occasionally. Stir in flour till dissolved. Gradually stir in milk.
Cook until thick and bubbly. Season with salt and pepper. Serve hot over
biscuits. Refrigerate leftovers.
When I made this I found that a cast iron skillet is best, I also used
evaporated milk (carnation) this made the gravy richer, creamier and thicker.

Slow-Cooker Tex-Mex Chicken

2009-08-17T10:19:00.001-07:00

Prep Time:

15 min

Total Time:

8 hr 15 min

Makes:

Makes 4 servings.

What You Need!

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp. flour

1 each: green and red pepper, cut into strips

1 cup frozen corn

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers

Refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in 6-inch flour tortillas.

From kraft.com

Foil-Pack Chicken Fajita Dinner

2009-08-17T10:16:00.000-07:00

Prep Time:

10 min

Total Time:

45 min

Makes:

4 servings

What You Need!

1-1/2 cups instant white rice, uncooked

1-1/2 cups hot water

1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

4 small boneless skinless chicken breast halves (1 lb.)

1 each green and red pepper, cut into strips

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

Make It!

HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.

Substitute

No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Serving Suggestion

Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

From kraft.com

Sweet-and-Sour Meatball Skewers

2009-08-17T10:10:00.000-07:00

Prep Time:

10 min

Total Time:

20 min

Makes:

4 servings, 2 kabob each

What You Need

32 frozen fully cooked 1-inch meatballs (1 lb.), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

1/4 cup apricot jam

1/4 cup KRAFT Original Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

Note

If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

Personal changes to recipe
I added onions and fresh pineapple to the skewers

Also I used a George Foreman grill.

This was a HUGE two thumbs up!

From Kraft.com

Chicken Salad Panini

2009-07-27T17:01:00.000-07:00

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, 1 sandwich each

What You Need

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

Make It

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.
From Kraft.com

Cream Cheese Fruit Dip

2009-04-19T20:26:00.000-07:00

Jed really likes this dip because it's not as sweet as some dips, so you still enjoy the taste of the fruit.

1 package cream cheese, softened
3/4 cup packed brown sugar
Assorted fresh fruit
In a mixing bowl, combine the cream cheese, brown sugar and vanilla; mix well. Serve with fresh fruit for dipping. Refrigerate leftovers.

courtesy of All Recipes.com

Super Yummy Chicken Salad

2009-04-19T20:20:00.000-07:00

3 cooked chicken breasts, shredded
1 or stalks celery, chopped- about 3/4 cup
2 green onions, chopped
3/4 cup salad dressing, such as Miracle Whip brand
2 Tablespoons coleslaw dressing (Marzetti's is good)
1 teaspoon each- paprika and seasoning salt
Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.

Yummy Chicken and Dumplings

2009-02-18T22:16:00.000-08:00

Ok so here goes the no measurements thing again...only with making the broth though.

Broth
Add 6 or so chicken thighs to 2/3 pot of water and cook on med low heat for an hour or so.
Skim off any fat
Remove the skin from the thighs and take meat off the bone. Add the chicken back to the broth.
Bring the broth to boil.

Dumplings
1 cup Bisquik
1/3 cup milk

Drop by spoonfuls into the boiling broth.
Turn the heat to low and let cook for 10-20 min
Don't stir the dumplings, instead use a ladle to lightly submerge.

We serve them over mashed potatoes.

Copy Cat Costa Vida Cilantro Lime Rice

2009-02-18T22:12:00.000-08:00

3 cups cooked rice
juice of 2 small limes
zest of 1 lime
1/2 cup cilantro
1 teaspoon salt

Mix all ingredients together and enjoy.
This is SO yummy! We love to make this! It makes taco salad at home a little different!

Copy Cat Costa Vida Ranch Dressing

2009-02-18T22:06:00.000-08:00

1/2 jalepeno- (remove seeds)
1 clove garlic
1 tomatillo
1 handful cilantro
1 lime (zest of it and the juice)
1 cup milk
1 cup mayo
1 pack Hidden Valley Ranch mix

Blend all ingredients except the mayo in the blender until all green is very tiny
Add blended ingredients to bowl with mayo and whisk
Chill

Jed and I made this once and it called for 1 jalepeno and didn't say to take the seeds out. It was TOO hot!! This works better

Parmesan Chicken

2009-02-18T21:55:00.000-08:00

Cook Time: 55 minutes

Ingredients:

1 cup dry bread crumbs, plain
1/3 cup grated Parmesan cheese
1/4 cup ground oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 clove garlic, minced
3/4 cup melted butter or margarine, divided
3 to 4 pounds chicken parts

Preparation:

Directions for Parmesan chicken
Combine bread crumbs, Parmesan cheese, oregano, pepper, and salt; set aside. In a skillet in 2 tablespoons butter, sauté garlic until tender. Add remaining melted butter. Dip chicken in garlic butter; roll each piece in bread crumb and Parmesan mixture. Place Parmesan chicken in a 13x9x2-inch baking pan; sprinkle with remaining bread crumb mixture and pour remaining garlic butter over all. Bake Parmesan chicken at 350° for 55 minutes, or until golden brown. Parmesan chicken serves 6.
From About.com

Wilton's Buttercream Frosting

2009-02-18T19:15:00.000-08:00

OK this is SOOO yummy. I make white cake cupcakes and fill them with white chocolate pudding and frost with this icing. If anyone is wondering how to fill the cupcakes (I always did) you use one of Wilton's decorating tips. I can't remember the number, but the only way I've found it is in their Cupcake Decorating kit. It's about $10.

1/2 cup Criso
1/2 cup butter, softened
1 teaspoon vanilla*
4 cups (1lb) powered sugar
2 tablespoons milk

Cream Crisco and butter
Add Vanilla (and other flavorings if desired) and any food coloring
Gradually add sugar 1 cup at a time and continue mixing
Add milk and beat on Medium speed until light and fluffy.
You can add a little more milk if you need to make the consistency better for spreading.

*This is the recipe Wilton has on their website, but I do the flavor a little different. I use 1/2 teaspoon vanilla, 1/2 teaspoon of butter flavoring, and 1 teaspoon (or more) of almond extract.

Everyone's Favorite! Puppy Chow (Muddy Buddies)

2009-02-18T19:06:00.000-08:00

Everyone has this recipe... I'm just really trying to get rid of all paper recipes!

9 cups Chex (we prefer Rice)
1 cup Semi Sweet Chocolate Chips
1/2 cup Peanut Butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Microwave chocolate chips, peanut butter, and margarine in a 1 quart microwaveable bowl, uncovered on High for 1 minute; stir. Microwave 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in large bowl, stirring until evenly coated. Pour in large plastic baggie and add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool.

Hot Parmesan-Artichoke Dip

2009-02-18T19:00:00.000-08:00

Prep Time:

10 min

Total Time:

35 min

Makes:

2-1/4 cups or 18 servings, 2 Tbsp. each

What You Need!

1 can (14 oz.) artichoke hearts, drained, chopped

1 cup KRAFT Real Mayo Mayonnaise

1 clove garlic, minced

1 cup KRAFT Grated Parmesan Cheese

2 Tbsp. chopped tomatoes

1 green onion, sliced

Make It!

HEAT oven to 350ºF.

MIX first 4 ingredients.

SPOON into shallow ovenproof dish or 9-inch pie plate.

BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.

Kraft Kitchens Tips

Serving Suggestion

This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick zucchini slices.

Make Ahead

Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.

Variations

Prepare as directed, using one of the following flavor options: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chiles. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.

From KraftFoods.com

Whole Wheat Berry Flapjacks

2009-02-18T18:53:00.001-08:00

Jed and his oldest brother, Jon, fell in love with these pancakes at the Twin Falls Farmer's Market.
It's a great way to use your wheat berries from your long term food storage!

1 cup whole wheat berries
1 cup milk
Blend berries and milk in blender for 3-4 minutes on Hi
Add another 1/2 cup milk and blend an additional 2 minutes.
Add 1 egg and 1/2 cup oil and blend together
Add 2 tablespoons sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt and blend together
Cook on grill and enjoy!

Polynesian Chicken

2009-02-17T13:11:00.000-08:00

Prep Time 30 minutes
Cook Time 10 minutes

1 1/2 pounds boneless, skinless chicken breast halves
18 bamboo skewers
1/2 cup Lowrey's Teriyaki Marinade
1/2 2 tablespoons honey
1/4 cup pineapple juice
1 1/2 teaspoons sesame oil
1 clove garlic, pressed
2 tablespoons toasted sesame seeds

The recipe doesn't call for any veggies but we added fresh pineapple, green peppers, onions, and whatever else we had... I think cherry tomatoes.

Soak skewers in water for 30 minutes to prevent them from burning

Cut chicken into strips about 1 inch wide
Thread chicken and veggies onto skewers
Combine all other ingredients except for the sesame seeds into bowl (or baking dish)
Let marinade for 15 minutes
Add to grill (one of Jed's favorite things to do!) for 8 - 10 minutes or until the chicken is no longer pink in center. While grilling turn once and brush with remaining glaze.
ENJOY

Hawaiian and Pineapple Punch

2009-02-17T13:06:00.001-08:00

For Jed's birthday I had a murder mystery dinner and it was a luau theme. This punch was really good! I found it online but for the life of me I can't remember where.

1 lg can Hawaiian Punch
1 lg can Pineapple Juice
1 sm frozen Orange Juice
1 sm frozen Lemonade
1 2 liter 7-Up
1 qt Pineapple Sherbet

Combine in punch bowl and enjoy!

Katie's Chicken Stroganoff

2009-02-17T12:56:00.000-08:00

This is really a yummy dinner! I had to have the recipe!

-2 Chicken Breasts
-1/2 tsp chicken bouillon
-1 can Cream of Chicken Soup
-1/2 reg size container of Sour Cream
-Garlic Powder, Salt, and Pepper to taste
-Cooked broad noodles

Cook Chicken and keep drippings
Add 1 1/2 tablespoons water, soup, sour cream, bouillon, and garlic and simmer for 15 minutes
Serve over noodles

Cabbage and Potatoes

2009-02-17T12:34:00.000-08:00

We eat this meal on New Years Day (and lot throughout the year too). Cabbage leaves represent money and is a symbol of good luck for the rest of the year.
My family is rich in Welsh heritage and this meal was made as far back as my family can remember. This is really a "poor man's meal". When money was tough my ancestors made this meal without meat or butter and everything else came from their gardens. This might be one of those comfort foods that others don't like, but Jed's family has enjoyed letting me keep my family tradition alive while celebrating with them.

This is one of those recipes that doesn't have exact measurements....SORRY... :O) Just how I learned to cook.

In a large pot combine
-One head of cabbage cored and quartered (don't cut small than this because the cabbage will "cook away"
-A small bag of baby carrots or carrots cut into slices
-Potatoes peeled and cut into thick slices (maybe 4 0r 5. I normally add them last and just fill the pot)
-Diced Onion (maybe 1/4 to a 1/2 med onion)
-One package smoked sausage (the "horseshoe" type package and my mom and I really like the skinless)
-One cube of real butter
-Salt and Pepper to taste

Cover with water and bring to boil then simmer for about 2 hours. When stirring do so very carefully.

We always make cornbread and A-1 sauce is really yummy mixed with it.

Hot Wing Sauce

2009-02-17T12:31:00.000-08:00

Super Easy....Jed loves his hot wings!
Combine 3 parts hot sauce with 2 parts hot, clarified butter.
Mix well and keep warm.
Deep fry wings and toss in sauce.

Stuffed Mushrooms

2008-11-11T19:35:00.000-08:00

STUFFED MUSHROOMS from COOKS.COM

1 lb. fresh mushrooms
1 lb. Jimmy Dean sausage
1 lg. pkg. cream cheese

Brown and crumble sausage. While cooking remove stems from mushrooms and chop fine. When sausage is brown, drain. Add chopped stems. Cook on medium heat an additional 5 to 10 minutes. Remove from heat and add cream cheese.

Stuff ingredients into mushrooms and cook in 400 degree oven until mushrooms are brown (about 10 minutes). Serve hot.

Additional stuffing can be put on French bread and browned under broiler.

For anyone from MST this is the recipe that Tina used for our party.

Meal in a Pumpkin

2008-11-09T17:54:00.000-08:00

This was so cool! I was really really sick from morning (all day) sickness and couldn't make it to my Relief Society Halloween Enrichment. I was really bummed, I think it's the first one I've ever missed and after hearing about it I was REALLY REALLY bummed! My sweet friends brought me the dinner presentation that one of the sister's did. It was so neat. Here sat on my counter a pumpkin gutted and used as a baking dish! Since I was pretty much absent from the kitchen for a month and a half and Jed had tons of homework, we didn't garnish the pumpkin.

Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.

To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
http://www.cooksrecipes.com/gmeat/meal-in-a-pumpkin-recipe.html

Maple Brined Turkey

2008-11-09T17:33:00.000-08:00

Last year Jed's mom and two younger brothers came to our home for Thanksgiving. It was the best! I love when they visit (it's also nice to not have to drive to Twin)! I wanted them to just be able to RELAX so Jed and I did all the cooking! I loved it! Boy did I really feel like a wife after that!

Well I always stress out about meat. I don't want it to be too dry, but I defiantly don't want to feed anyone uncooked meat. I made Jed buy me a meat thermometer and I'm so glad! I searched online for a recipe for turkey that would taste traditional but better. THIS WAS A HIT! The brine made it SO moist! I'm so excited for Thanksgiving this year!

Ingredients

1-1/2 gallons water (24 cups)
1-1/2 cups pure maple syrup or maple-lavored syrup
1 cup coarse salt
3/4 cup packed brown sugar
1 8- to10-pound turkey (not self-basting)
Cooking oil

Directions

1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.

2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.

3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.

4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.

P.S. We didn't have room in our refrigerator so I had had disinfect our cooler and we used very cold water and placed it on our back porch. It was cold enough here, in Logan, to not worry about the temperature rising too much.

I found this recipe on Better Homes and Gardens website (www.bhg.com)

Super Easy Pumpkin Cheesecake

2008-11-02T18:27:00.000-08:00

This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up, so give it a try today!

Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.

Prep Time: 0 hours, 40 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) melted butter
1/4 cup sugar
1 1/2 lbs. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 14-oz. can pumpkin puree
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 cups whipping cream
1/4 cup confectioner's ("powdered") sugar

Preparation:

Preheat the oven to 350º F.
Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
Add the graham cracker crumbs and sugar. Stir.
Press the mixture into the bottom of the pan and 1/2 way up the sides.
Bake at 350º F. for 10 minutes.
Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
Beat at medium speed until smooth.
Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
Pour the mixture into the prepared springform pan.
Bake at 350º F. for 60 minutes.
Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
Leave the cheesecake on the wire rack until it is completely cooled.
Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
Chill again until you're ready to serve.

Recipe from About.com

Dirt Pudding

2008-10-31T15:15:00.001-07:00

1 and a half bags Oreos, crushed, set aside

1/4 cup butter or margarine, softened
8 oz cream cheesse, softened
1 cup power sugar
(Cream above 3 ingredients and set aside)

3 1/2 cups milk
2 pkg vanilla pudding or chocolate
(Mix together until slightly thickened)

Add 8 oz Cool Whip to pudding mix

Combine pudding and cream cheese mixtures together

Layer cookies and pudding mixtures. Make sure to end with cookies on top
Gummy worms, optional

Hannah's Chicken Enchiladas!

2008-09-12T13:33:00.000-07:00

My good friend, Hannah, made this dinner once while I was staying at her house. Boy was it so good! Once I got out to BYU-I I started craving stuff from home. After getting recipes from my grandma and mom this one came to mind and shew emailed it to me!

Ingredients:

2-3 Chicken Breasts, cooked and drained
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. Sour Cream
1 tsp. Cream of Tarter
10 oz. Shredded Cheddar Cheese
1 pkg Tortilla Shells

1. Mix all ingredients except chicken, cheese, and shells together.
2. Take one cup of mixture and spread in bottom of a 9x13 pan.
3. Take one more cup of mixture and set aside.
4. Mix chicken and cheese (except one cup cheese for top) together with remaining mixture.
5. Place the mixture evenly in shells and roll them up.
6. Place them in dish side by side.
7. Smooth remaining mixture over shells and then sprinkle with remaining cheese.
8. Cook at 350 degrees for 45 min.
9. ENJOY!

Recipe by Hannah Johnson!
Thanks Hannah!

Grandma's Chocolate Delight

2008-08-18T19:04:00.000-07:00

So good! Gram always makes this for Holidays (and when we go home to visit)!

This does take a lot of cooling in between stages, so give yourself plenty of time.

Crust

Preheat oven to 350 degrees
Mix 1 cup Flour and 1 stick Margarine (softened) together.
Add 1/2 cup chopped pecans, mix well
Press into 9 x 13 dish and bake for 20-25 minutes, until light brown. Allow to cool.

White Layer

Mix 8 oz Cream Cheese, 1 cup Powered Sugar, and 1/2 teaspoon Vanilla together.
Fold in 1/2 of a 16 oz container of Cool Whip.
Pour over crust and refrigerate for 1 hour.

Chocolate Layer

Cook 2 boxes of Chocolate Pudding with 4 cups of Milk.
Add 2 tablespoons of Butter as it cooks.
Allow to cool.
Pour over white layer.
Refrigerate for 1 hour.

Topping

Frost with remaining 1/2 container of Cool Whip.
Sprinkle with Chopped Nuts.
ENJOY!

Recipe by Grandma Jane

Aunt Lynn's Divinity

2008-08-18T18:33:00.000-07:00

WOW....that's all I can say. This is defiantly a two person job.....but so worth it!

You will need a candy thermometer.

Don't try to make Divinity on a rainy day. It won't turn out because of the humidity

Place 3 Egg Whites in a large glass bowl and beat until stiff.
In a large saucepan over low heat add:

4 cups Sugar
1 cup White Karo Syrup
3/4 cup Water

3. Stir until sugar dissolves, then cook without stirring to 255 degrees.
4. Remove from heat and pour (beating constantly) in a fine stream into the beaten egg whites.
5. Continue beating until it holds shape and loses it's gloss.
6. Add 1 teaspoon of Vanilla.
7. Drop by spoonfuls on waxed paper. Allow to cool until room temperature.
8. Store in an airtight container with wax paper between layers. Can store for 2 weeks!

Some Variations I found on a website

Cherry-Nut Divinity: Fold in 1/2 cup of chopped, well-drained maraschino cherries with the chopped nuts before spooning out mounds.

Strawberry Divinity: After beating your egg whites to the soft-peak stage, sprinkle a package of strawberry gelatin over the egg whites and beat again at medium speed until all of the gelatin has been incorporated. Increase your mixer speed to high and begin to add the hot syrup and continue as directed above. Garnish with a slice of fresh strawberry.

Peppermint Divinity: After beating your egg whites to the soft-peak stage, add 1/4 teaspoon of peppermint oil to the egg white and continue to beat on high speed for another minutes. **You may also add 3 drops of red food coloring. Then begin to add the hot syrup and continue as directed above. Garnish each mound with finely crushed peppermint candies.

Chocolate Divinity: After cooled dip half of Divinity piece in melted Baker's Chocolate and let cool.

Recipe by Aunt Lynn

Mom's Meat Loaf

2008-08-18T18:11:00.000-07:00

Ingredients

Loaf

3 lb Hamburger
1 Egg
10 slices of Bread, pulled into pieces
1 package of Brown Gravy Mix
1 packet Lipton Onion Soup
Salt and Pepper to taste

Glaze

1/4 cup Ketchup
1/4 cup Brown Sugar
1/2 cup BBQ Sauce (Master Piece is what we use)

Preheat oven to 375 degrees
Mix loaf ingredients and pat into shape
Cover and bake for 1 hour
Pour glaze over loaf and bake for an additional 15 minutes.
ENJOY!!

Strawberry Shortcake Trifle

2008-08-18T17:56:00.000-07:00

This recipe was so good!!! We made the angel food cake instead of buying it!

Also it's much better to tear it into pieces instead of cutting it into three layers.

1 large angel food cake

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Recipe Summary
Difficulty: Easy
Prep Time: 5
Inactive Prep Time: 10
CookTime: 5
Yield: 10 to 12 servings

User Rating

By Paula Deen 2007 Episode#: PA1004
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

German Monsters

2008-08-18T17:39:00.000-07:00

Eat these like pancakes! Yummy with syrup and/or berries on top!

If the mixture (especially the egg) is frothy, the monsters will bubble and climb up the sides while baking!

Ingredients

6 eggs
1 cup milk
1 cup flour
Dash of salt
1/2 stick of butter

Heat oven to 400 degrees. While preheating, melt butter in 9 x 13 pan.
Mix eggs in blender until very frothy.
Add milk to eggs and blend well.
Add flour and salt and blend well.
Pour into pan and bake for about 18 minutes or until golden brown.
ENJOY!

Recipe by Heidi Butler

Grandma's Chicken and Homemade Noodles Over Mashed Potatoes.

2008-08-17T21:06:00.000-07:00

Sorry no picture yet.....Jed says that means I have to make it soon! :O)

My family (especially my dad and grandma) don't really follow recipes and that's how I learned to cook....so that's how I cook. Hopefully I can explain well!

Ingredients

4 or more Chicken Thighs
1 large can of Chicken Broth
Eggs
Self-Rising Flour
Your Favorite recipe for Mashed Potatoes

Boil thighs in large pan. You'll want to boil them for a couple hours to get a rich broth.
Remove thighs and allow to cool. Remove skin and tear chicken into small pieces and stir in chicken and can of broth in pan of homemade broth.
For the noodles, my grandma says it's 2 eggs and 1 cup of the self-rising flour. BUT out here in Logan, UT it seems that it's too dry. I use 3 eggs and 1 cup flour then slowly add a little more flour until I get to a little more sticky than pie crust dough.
On a floured counter top roll out dough and cut into thin slices.
Drop noodles into boiling water and cook until noodles drop to the bottom (roughly 15 minutes).
Spoon over mashed potatoes and ENJOY!

I usually make this dinner with country green beans, fried apples and biscuits.

To cut noodles, you can use a knife, pizza slicer, or (my favorite) a dough cutter...I found mine at Kitchen Kneads here in Logan. I know they sell them as a different name, but I can't remember. Here's a picture of one similar to mine.

Recipe from my Grammy!

Dad's Sweet Chili

2008-08-17T20:39:00.000-07:00

This Chili is really, really yummy! You want this on all day long..... Like most Chili it's always better the second or third day! Sorry I don't have the ounce sizes for the cans....that's just not how my dad cooks! LOL

Ingredients

1 1/2 pounds Hamburger
1 large can of Tomato Juice ( I think 48 oz)
1 large can Diced Tomatoes (half the size of the juice can)
1 can Whole tomatoes
2 cans Spiced Chili Beans
1 medium Onion (chopped)
2 small cans of mushrooms (pieces and stems)
1 cup Sugar
Chili Powder to taste (again that's how my dad does things!)

Brown hamburger in bottom of large pan and drain
Add all ingredients and bring to boil
Reduce heat to low boil and cover. Cook for at least one hour, but try to cook longer.
ENJOY!

This is so good frozen and heated for later use!

Recipe from my Daddy!

Grandma's Cheese Ball

2008-08-17T20:23:00.000-07:00

Ok another of Jed's (and his mom's favorite)! Sometimes it's tough to find the Dried Beef ( aka chipped beef)... Here's what you are looking for:Ingredients:

1 8 oz package of Cream Cheese
1 Tb Onion (chopped)
3/4 can Dried Beef (Soak the beef to remove excess salt. Follow directions on jar)
1 t Worcestershire sauce
1 Tb milk
Ritz Crackers

After soaked, tear beef into pieces.
Mix all (except Ritz) ingredients into round ball. If making as a snack during a game make it into a football shape! :O)
ENJOY!

Recipe from my Grammy!

Hot Wing Dip

2008-08-17T20:06:00.000-07:00

ONE OF JED'S FAVORITES!! This is seriously simple!

Ingredients

2 8 oz Cream Cheese (softened)
2 13 oz Cans of Chicken (like Tuna) :O)
1 cup Hot Sauce (our favorite is Frank's)
1 cup Ranch Dressing
2 cups Shredded Cheddar Cheese
Tortilla chips

Heat oven to 350 degrees.
In medium sauce pan heat chicken, hot sauce, and ranch dressing over low/medium heat. You want it to go to a soft boil and have the chicken become shredded. Stir occasionally.
Spread cream cheese evenly in a 9x13 pan.
Pour heated mixture over cream cheese.
Sprinkle cheese over mixture.
Bake for 30 minutes.
Let sit for 2-3 minutes and use paper towels to blot off most of grease.
ENJOY!!

Recipe from family friend, Jackie

Buckeyes (Ohio favorite. Tastes like Homemade Peanut Butter Cups)

2008-08-17T19:27:00.000-07:00

Of course this isn't a picture of my buckeyes, but they look the same so here's the YUMMY recipe!

Ingredients

1 lb. Powered Sugar
1 1/3 Stick Butter (softened)
2/3 lb Peanut Butter
1 Bag Chocolate Chips

Mix sugar, butter, and peanut butter together until smooth and creamy.
I always roll the mixture into balls a little smaller that ping pong balls and put them on a cookie sheet. They are easier to work with if they have been in the freezer for 15 minutes.
Melt chocolate slowly and lowly on the stove top.
Use a fondue fork (or regular fork) to dip peanut butter mixture into chocolate. Do Not dip completely.
Place on wax paper to cool.
After cooled use finger to smooth out holes from fork.
ENJOY!!!!

Recipe from my mom!