Inside Our Kitchen

Cafe Rio Pork Salad

2012-01-29T21:04:00.000-08:00

Recipe courtesy of recipezaar.com via Carla
Picture courtesy of Favorite Family Recipes

Serves 8-10
Ingredients:
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 onion
2 garlic cloves
water, to cover

Sauce:
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar

Directions

1. Cut pork in large chunks. Put in large crock pot and add water just to cover. Add seasonings. Cut onion in 4 large pieces (or dice if you want onion in the meat), crush garlic and add to water. Cook pork on low all day or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Pull pork and return to crock pot.

2. In a separate container mix enchilada sauce, soda and sugar. Add to pork in the crock pot. Cook 1 hour longer.

3. Serve atop lettuce, tomatoes, avocados, black beans, etc. Top with dressing (see below).

Cafe Rio Tomatillo Salad Dressing
2 cups

Ingredients:
1 cup mayonnaise
1 cup sour cream
5 sprigs cilantro
2 small tomatillos, chopped
1 green onion
1 garlic clove
1/2 jalapeno pepper (seeds and all)
1/2 lime, juice of
1/2 teaspoon salt

Directions:
1.Place all ingredients in blender and blend until smooth.
2.Dressing lasts 2 weeks in frig.

THE Chocolate Chip Cookie

2012-01-23T16:36:00.000-08:00

Recipe and photo courtesy of all recipes.com

"Crisp edges, chewy middles."

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 13 minutes in the preheated oven, or until edges are nicely browned.

Recipe can be halved
Dough can be frozen
Original Recipe Yield 4 dozen

Chicken Tortilla Soup (Can be Slow Cooker)

2012-01-14T08:22:00.000-08:00

Recipe and photo courtesy of allrecipes.com
Modified

Ingredients

1 pound shredded, cooked chicken
(Uncooked chicken breasts for slow cooker method)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1/4 cup chopped cilantro
vegetable oil

Directions
1. Saute onions with vegetable oil in a large pot until translucent. Add garlic and saute another minute.

2. Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
3. Simmer on low at least 30 minutes. It tastes even better if you simmer a long time.

4. Serve topped with crispy tortilla strips and a dollop of sour cream.

Slow Cooker Directions

Place uncooked chicken breasts in bottom of slow cooker. Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken and serve topped with crispy tortilla strips and a dollop of sour cream.

Serves 8.

Italian Wedding Soup

2012-01-07T16:51:00.000-08:00

Recipe and photo courtesy of Food Network Magazine

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh sage (or a proportional amount of dried)
4 cups chicken broth
1 tablespoon grated parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
3/4 cup orzo
8 ounces baby spinach (about 8 cups)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic, 1 teaspoon Worcestershire sauce and some sage; cook 1 minute. Add the chicken broth and 2 cups water. Bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic, Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan. Serves 8.

Slow Cooker Beef Stroganoff

2012-01-07T16:31:00.000-08:00

Recipe and Photo Courtesy of allrecipes.com
Modified

Another easy recipe for those frantic days!

Ingredients

1 pound cubed beef stew meat
2 (10.75 ounce) cans condensed golden mushroom soup
1 tablespoon Worcestershire sauce
1/2 cup water
Mushrooms
4 ounces light cream cheese
Sour cream

Directions

1.In a slow cooker, season the meat with lots of onion powder and black pepper. Add the soup, Worcestershire sauce, water and mushrooms.

2.Cook on Low setting for 5 hours. Shred the meat. Stir in cream cheese. Serve on top of hot egg noodles with a dollop of sour cream.

Slow Cooker Chicken & Dumplings

2011-12-31T18:18:00.000-08:00

Recipe and Photo Courtesy of Allrecipies
Modified

I have come to the realization, as a new mom, that there are some days you just don't have time to make dumplings from scratch. So I am beginning to compile easy, low-prep dishes. This one is a great start!

Ingredients

3 skinless, boneless chicken breasts
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
Frozen mixed veggies (corn, peas, etc)
Chicken broth
2 (8 ounce) packages refrigerated biscuit dough, torn into pieces

Directions
1.Place the chicken breasts on the bottom of a large slow cooker. Season well with pepper and onion powder. Top with butter, veggies and soup. Fill slow cooker with enough chicken broth to cover the mixture.

2.Cover slow cooker, and cook for 4 hours on High or until chicken breasts are done. Shred chicken and return to pot.

3. Place the torn biscuit dough in the slow cooker. Add more chicken broth, if needed (the dumplings will soak up some of the liquid as they expand). Cook about 2 more hours on high or until the dough is no longer raw in the center.

This is my easy prep Chicken and Dumplings. For an awesome homemade dumpling recipe, click here.

Snickerdoodles

2011-12-21T12:28:00.001-08:00

Recipe and Photo Courtesy of Betty Crocker

Ingredients

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Directions

Heat oven to 400ºF.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set.

Remove from cookie sheet to wire rack.

Makes 2-3 dozen cookies

Oatmeal Chocolate Chip Lactation Cookies (for the breastfeeding mom)

2011-12-10T10:01:00.001-08:00

These are surprisingly pretty yummy!

Recipe Courtesy of Noel Trujillo

INGREDIENTS
1 cup butter
1 cup sugar (or sugar substitute)
1 cup firmly packed brown sugar (or substitute)
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking soda
1 teaspoon salt
3 cups thick, rolled oats
1 cup chocolate chips*
4 tablespoons brewer's yeast**

DIRECTIONS
Preheat oven to 350°. Mix the flaxseed meal and water and let sit for 3-5 minutes. Meanwhile, beat butter, sugar, and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla, beat well.

Sift together flour, brewers yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips. Scoop onto baking sheet.

Bake for 12 minutes. Let set for a couple minutes then remove from tray.

*Variations: Instead of chocolate chips (or in addition to), add add walnuts, almonds, cashews, macadamia nuts, pumpkin seeds, dried fruit, hemp seeds, spirulina, sesame seeds or any combination of the above.

**Next time, I will add more Brewer's Yeast. I couldn't even taste it and it is one of the more beneficial ingredients.

Gorilla Bread

2011-09-11T07:26:00.000-07:00

Recipe courtesy of Paula Dean, Modified
Read Recipe as Written

INGREDIENTS
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1/2 (8-ounce) package cream cheese
2 (7 1/2-ounce) cans refrigerated biscuits (10 count each)
1 cup coarsely chopped walnuts or pecans

DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 8X8 dish with nonstick cooking spray. Sprinkle 1/2 cup of the nuts into the bottom of the baking dish. Mix the granulated sugar and cinnamon in a bowl.

In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Roll the ball in the cinnamon sugar.

Place the prepared biscuits in a single layer in the baking dish. Sprinkle with a light dusting of the cinnamon sugar (you won't use it all), pour the melted butter mixture over the biscuits, and sprinkle on the remaining nuts. Bake for 30 minutes, or until rolls (especially in the middle) are baked through. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Lisa's Chicken Vermicelli

2011-07-30T13:21:00.001-07:00

Recipe Courtesy of Ryan's Mom

INGREDIENTS
24 ounces vermicelli
1 cube butter
1 purple onion
3-4 chicken breasts
2 large cans diced, stewed tomatoes
1 small can diced, stewed tomatoes
4 - 5 Tbsp chili powder
Longhorn block cheese, grated

DIRECTIONS
Saute onion in butter. Add canned tomatoes and chili powder. Simmer.

Boil chicken in a large amount of water and remove. Do not drain. Remove chicken and cook vermicelli in chicken broth. Drain most of the water (but not all). Mix tomatoes and onions with noodles. Shred chicken. Add chicken and half of cheese. Mix well. Add the rest of the grated cheese on top.

Mom's Taco Salad

2011-07-30T12:45:00.000-07:00

Recipe Courtesy of Mom

PHOTO CREDIT

This recipe came from my mom. It is one of Ryan's favorite meals. Sometimes, the simple recipes are the best!

INGREDIENTS
Mixed Greens
Tomatoes, chopped
Green Onions, chopped
Cheddar Cheese, grated
Ground Beef, cooked
Black Beans, drained and rinsed
Black Olives, sliced
Avocado, sliced
Tortilla Chips, crushed

Dressing
Mayonnaise
Taco Sauce

DIRECTIONS
Toss all salad ingredients together in a large bowl. These ingredients are flexible. Use the quantities you like. Eliminate ingredients you don't.

Mix mayo and taco sauce. For spicier dressing, add more taco sauce. The darker the dressing, the spicier it will be.

Toss salad with dressing and serve.

Salty Sweet Chicken Salad

2011-07-23T17:34:00.000-07:00

Recipe and photo Courtesy of allrecipes.com
Modified

Serves 6-8

Ingredients
3-4 cups, cooked, shredded chicken meat*
1 1/2 cups halved red grapes
1 cup chopped celery
3 green onions, chopped
1 cup slivered almonds
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon seasoning salt
ground black pepper to taste

Directions
1. Mix together grape halves, celery, onion, and nuts. Add chopped chicken.

2. In a small bowl, mix together mayonnaise with paprika and seasoned salt. Add to chicken mixture a little at a time until it reaches desired moisture.

3. Season with black pepper to taste. Chill 1 hour.

*Make it easy on yourself and pick up a grocery store rotisserie chicken.

Slow Cooker Pot Roast

2011-07-10T15:11:00.000-07:00

Recipe and Photo Courtesy of Allrecipes.com
Modified Somewhat

Serves 4 - 6

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 package dry onion soup mix
3/4 cup water
3 pounds pot roast
2 pounds red potatoes
Baby carrots
Black Pepper
Cornstarch

Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and sprinkle with pepper. Add red potatoes and baby carrots on top. Sprinkle again with pepper. Cook on High setting for 4 hours, or on Low setting for 8 to 9 hours.

Place potatoes, carrots and meat on a serving platter. Strain gravy into saucepan. In a separate cup, make a slurry with some of the gravy and the cornstarch. Wisk into gravy and stir to thicken. Season further if needed. Top potatoes, carrots and meat with gravy and serve.

Pineapple Upside Down Cake

2011-06-20T12:49:00.000-07:00

Recipe and Photo Courtesy of allrecipes.com
Modified

Ingredients

* 4 eggs
* 1/2 cup butter
* 1 cup packed light brown sugar
* 1 (20 ounce) can sliced pineapple (reserve juice)
* Maraschino cherries(about 5 or 6), halved
* 1 cup sifted cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup white sugar
* 1 tablespoon butter, melted
* 1 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees.

2. In a cast iron skillet (I use a 12"), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.

3. Sift together flour, baking powder, and salt.

4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1/3 cup of the reserved pineapple juice, 1 tablespoon melted butter and almond extract. Spread batter evenly over pineapple in skillet.

5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

White Chili

2011-06-08T17:00:00.000-07:00

Recipe Courtesy of Erin Mercado

PHOTO CREDIT

Serves 5

Ingredients

3 boneless, skinless chicken breasts, diced small*
1 medium onion, chopped
1 ½ tsp garlic powder
1 Tbsp oil
2 cans (15 ½ oz each) great northern beans (white beans), drained and rinsed
1 can chicken broth
1 or 2 cans (4oz) chopped green chilies (depending on your preference)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne powder
1 cup sour cream
½ cup whipping cream
Cilantro

Directions

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro.

*Can sub an extra can of beans for chicken and veggie broth for chicken broth to make this vegetarian.

Bierocks

2011-06-06T07:05:00.000-07:00

Recipe Courtesy of Nancy Nelson
(Modified)

PHOTO CREDIT

Ingredients

½ - 1 stick butter (depending on your preference)
1 pound lean hamburger
1 head of cabbage
1 yellow onion
Garlic salt and LOTS of pepper
Frozen yeast rolls

Directions

Defrost rolls and allow them to rise as directed on the package. In the meantime, melt butter in pan with a bit of oil. Brown hamburger and onion, adding garlic salt and pepper while you cook. Dice cabbage and add to pan. Cook over medium heat, adding more of the seasonings. (The more seasoned and flavorful your filling is, the better your bierocks will be.)

Preheat oven to 350 degrees. Roll out each yeast roll into a thin, flat circle (if your rolls are small, you may want to put 1 ½ rolls together to make a bigger circle). Put a scoop of filling in the middle and fold up all the edges to make a closed pouch. Flip over and place on a greased cookie sheet. Continue making bierocks until all rolls / filling has been used. Brush the tops of the bierocks with melted butter and cook for about 20 minutes, until bierocks are browned and dough is completely cooked. Allow to cool then serve!

Notes: Leftover filling can be warmed and served inside of pita pockets. Also, I have eliminated the butter altogether for a healthier bierock. The flavor is still good, but the filling is a bit drier.

Menu: June 5 - 11

2011-06-06T06:58:00.000-07:00

After a long hiatis, I am back to planning menus again! I stopped cooking completely during the first 3 months of pregnancy, and had a hard time getting back into it. But I am back! (At least for now) :)

(After a year and a half, I am also eating meat again, strangely enough...)

I don't usually assign meals to certain days. I have an idea of when I'll make what, but it's subject to change. It’s a busy week!

7 Days of Dinner:
- Bierocks
- Chicken Korma (using my veggie korma recipe, but subbing in chicken for the potatoes / carrots)
- White Chili (Recipe will be posted later this week)
- Chicken Salad Sandwiches
- Dinner on the go
- Date night!
- BBQing

Pregnancy Smoothie

2011-04-13T07:30:00.000-07:00

Thanks to Brad for the inspiration!

Several frozen strawberries
½ banana
Handful of fresh spinach
1 cup non-fat plain greek yogurt (Buy the brand that provides a full 24g protein per serving. Read the labels!)
1 Tbsp local honey
Orange Juice

Blend up and serve. It will be big! Extra-large smoothie for an extra-large belly.

Mom's Mock Marie's

2011-03-26T21:11:00.000-07:00

Tastes similar to Marie Callender's Navy Bean Soup

Recipe Courtesy of MOM

Serves 6 hungry people

INGREDIENTS
1 Sm bag navy beans
1 pound bacon
1 med yellow onion
2 lg carrots
3 lg celery stalks
1 can chopped tomatoes
4 c chicken stock (optional)
salt & pepper to taste

DIRECTIONS
Wash, clean and drain navy beans. Place in pot and cover with water. Bring to boil for 10 minutes then place in crockpot.

Slice bacon into small pieces, chop onion into small pieces, dice carrots and celery into tiny pieces. Sauté bacon until crisp, drain, and add onion, carrots and celery. Sauté for several minutes until veggies begin to get tender. Pour mixture over beans in crockpot.

Add canned tomatoes. Cover with water (or chicken stock) one inch above mixture in crockpot. Add one teaspoon salt, and 1/2 teaspoon pepper.

Cook on HIGH for 6 hours. Halfway through cooking time, mash some of the soup (or use immersion blender). This helps the soup to be creamy and thick. Add more salt and pepper to taste just before serving.

Note: The longer the beans cook, the better the flavor.

Serve with cornbread or warm tortillas.

Menu: January 29 - February 4

2011-01-29T11:47:00.000-08:00

A lot going on this week (crazy week at work and a lot of evening commitments), so there are a lot of easy meals and eating out. I'm not complaining!

I don't usually assign meals to certain days. I have an idea of when I'll make what, but it's subject to change. :)

6 Days of Dinner:
- Hubby's Famous "Noodles & Sauce"
- Grilled Cheese (made with dill and tomatoes) and Tomato Soup
- Chili Dogs
- Tortilla Soup
- Date Night
- Take-out night
- Take-out night

Menu: January 22 - 28

2011-01-23T10:27:00.001-08:00

I don't usually assign meals to certain days. I have an idea of when I'll make what, but it's subject to change. :)

7 Days of Dinner:
- Tacos (I didn't end up making these last week)
- Buffalo Chicken Salad (Yes, again! Soooo good!)
- Tomato Bisque and crusty bread
- Chipotle
- BBQ Chicken Salad
- Dumpling Stew (I'm putting a different spin on it this time- No thyme; salt, pepper and chives only)
- Date Night

Southwest Pasta Salad

2011-01-20T12:09:00.000-08:00

Recipe and photo by Our Best Bites

Makes about 4-5 dinner sized servings or 10-12 side servings

INGREDIENTS
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

DIRECTIONS
Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Clam Chowder

2011-01-17T20:07:00.000-08:00

Recipe and Photo Courtesy of Allrecipes
(Modified Slightly)

8 servings

Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half / milk combo
2 tablespoons red wine vinegar
salt and LOTS of black pepper to taste

Directions
1.In a pot, saute onions in a bit of olive oil. Add celery and carrots. (Optional: Cook 6 slices of bacon, remove bacon and saute veggies in bacon grease.) Drain juice from clams over the onions, celery and carrots. Add potatoes, and cook over medium heat until tender.

2.Meanwhile, in another saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk/cream (ratio depends on the fat content and thickness you want from your soup) and stir constantly until thick and smooth. Slowly add milk mixture to vegetables and clam juice. Heat through, but do not boil.

3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Menu: January 15 - 21

2011-01-13T19:23:00.000-08:00

After a fun conversation on Facebook, I've decided to post my weekly menus here. It will be helpful for me to look back on previous menus and get ideas for future menus. We'll see if I stick with this... here's hoping!

I don't usually assign meals to certain days. I have an idea of when I'll make what, but it's subject to change. :)

7 Days of Dinner:
- Tacos
- Buffalo Chicken Salad
- Clam Chowder
- Southwest Pasta Salad
- Shiitake Stir Fry
- Date Night
- Dinner with Ryan's grandma

Chicken and Dumplings

2011-01-09T18:48:00.000-08:00

PHOTO CREDIT

Serves 4-6

INGREDIENTS
4 T unsalted butter
1 large onion, chopped
1 c chopped celery
1 c chopped carrots
6 T all-purpose flour
6 - 8 c vegetable broth
1/2 c lowfat milk
1 c frozen peas
1 - 2 chicken breasts, cooked & shredded
2 T minced fresh chives
Salt and pepper to taste

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh chives
2 T unsalted butter, melted
3/4 c lowfat milk

DIRECTIONS
In a large skillet, heat butter over medium-high heat. Add onion, carrots and celery sauté, about 8-10 minutes. Whisk in the flour, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, and pepper. Bring to a boil, reduce heat and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and chives. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls. Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape). Add peas, chicken and chives. Taste for seasoning one more time.

Easy Cheesy Lasagna

2011-01-03T19:00:00.000-08:00

Recipe based on Kraft's Classic Cheese Lasagna
Photo Courtesy of Kraft

INGREDIENTS
32 oz ricotta cheese
4 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 jars of your favorite spaghetti sauce
12 lasagna noodles (cooked or oven ready)

DIRECTIONS
Preheat oven to 350°F.

Mix ricotta cheese, 2 1/2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.
Spoon some spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 more times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.

Bake 45 min. or until heated through. Cover if top browns too much. Let stand 15 min. before cutting to serve.

Recipe can be halved and baked in an 8x8 pan.

Cookies and Cream Ice Cream

2011-01-03T16:18:00.000-08:00

Recipe Courtesy of Baked Bree

PHOTO CREDIT

INGREDIENTS
1 1/2 cups whole milk
1 1/8 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
15-20 Oreos, crushed

DIRECTIONS
Put the milk in the bowl of the mixer. Add the sugar and mix until the sugar is dissolved, about 3 minutes.

Add in the cream and vanilla.

Pour the mixture into the ice cream machine and follow manufacturer's instructions. Add Oreos in the last 5 minutes of churning.

Strawberry Ice Cream

2011-01-01T23:51:00.000-08:00

Photo Credit

INGREDIENTS:
1 pint fresh strawberries, hulled and chopped
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar, divided
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS:
1. Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. Pour mixture into saucepan and heat to 170 degrees. Cool, then store in fridge until chilled.
5. Add strawberries with juice and mix well. Gently stir in whipping cream just until combined.
6. Pour into ice cream maker and follow manufacturer's instructions.

Whoopie Pies

2010-12-04T18:46:00.000-08:00

Recipe and Photo Courtesy of Omnomicon
Full Tutorial

I searched high and low for the most authentic Whoopie Pie recipe I could find. No marshmallow fluff or frosting on the inside. I wanted the real thing. And I think I found it!

Makes about 15

Cake Outside
Blend
1/4 c Crisco
1 c milk
1 c sugar
1 egg
1 tsp vanilla

Add
2 c flour
1/4 c + 1 tbsp cocoa
1 1/2 tsp baking soda
1 tsp salt

Drop by the small tablespoonful onto an ungreased cookie sheet—a tablespoon-sized bakery scoop works best. Bake exactly 8 minutes at 375 degrees, see if a toothpick comes out clean, and if it doesn’t, bake another 2 minutes (10 total). Upon extraction from the oven, using a metal spatula, remove from pan immediately to wire rack to cool.

Creme Inside
1/2 c butter (room temp)
1/2 c Crisco
1 c sugar
1 tbsp flour
1 tsp vanilla
1/2 c warm whole milk (20 seconds in the microwave should do it)

Beat with a mixer (stand or hand, your choice) for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and, much like the butter making process, you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect.

Assembly
As soon as the whoopie cookies are cool, match each whoopie with its closest brother in size—even if yours didn’t all come out the same size, evenly matched whoopies will look much much nicer. Spread some filling (or pipe it for a cleaner appearance) on the flat side of one, then place the second on top. Repeat. This does not need to be done immediately before serving, as the filling tends to maintain its consistency surprisingly well,.

No need to refrigerate, sealed plastic or plastic wrap will keep them fresh. They are even better the next day!

Thanksgiving Yams

2010-11-27T20:22:00.000-08:00

Ryan insists these grace our table each Thanksgiving, and declares that marshmallows on top are a requirement.

Photo Courtesy of Allrecipes

Serves 16

Ingredients

8 large yams, peeled and cubed
1/2 cup (1 stick) butter
1 1/2 cup packed brown sugar
3 tablespoons orange juice
Several pinches ground cinnamon
1 - 2 (10.5 ounce) packages miniature marshmallows

Directions

Make-Ahead Prep:
1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
2. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the butter, brown sugar, orange juice, and cinnamon. Spread evenly into a baking dish. Refrigerate if making ahead.

Before Serving:
1. Allow casserole to come to room temperature.
2. Preheat oven to 350 degrees F.
2. Top mashed potato mixture with miniature marshmallows.
4.Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Pumpkin Chocolate Chip Cookies

2010-11-27T20:16:00.000-08:00

Recipe Courtesy of Jennifer Pester
Photo Courtesy of Allrecipes

Makes about 3 dozen cookies

INGREDIENTS
1 cup (2 sticks) butter
1 cup sugar
1 cup brown sugar (lightly packed)
2 eggs
1 cup pumpkin puree
1 tsp vanilla extract
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves (optional)
2 cups chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees
2. Mix butter, sugars, eggs, vanilla, and pumpkin together.
3. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Slowly add the flour mixture to the batter.
5. Stir in the chocolate chips.
6. Bake 15 to 18 minutes.

Homemade Noodles

2010-11-05T20:46:00.001-07:00

Recipe Courtesy of Emilee Aardema
and My Mom

PHOTO CREDIT

My mom always makes the most delicious homemade noodles in her homemade chicken noodle soup. Thanks to a friend of a friend, I finally have a measured recipe for noodles just like hers! (This baker needs measurements!)

INGREDIENTS
2 cups flour
2 eggs
1 teaspoon oil
2-3 Tablespoons water

DIRECTIONS
Bring soup to a rolling boil in prep for noodles.

Mix together all ingredients with a fork. It won't mix perfectly; it is similar to a moist pie crust. Don't overwork it or the noodles will be tough.

Roll out on a generously floured surface to slightly thinner than pie crust--if you roll paper thin the noodles won't hold up.

Run a pizza cutter (or knife) through the dough to make long 1/4 inch strips. Drop one by one into the boiling soup. They cook super fast.......5-7 minutes.

Chicken and Rice Soup

2010-10-30T20:56:00.000-07:00

Recipe Courtesy of Kristie's Cookin'!
Original Recipe

PHOTO CREDIT

Serves 8 to 10

INGREDIENTS
1/3 cup butter
1 cup finely chopped onion
1 clove garlic, finely minced
¾ cup finely chopped celery
3 or 4 carrots, finely sliced
2 T. flour
12 cups chicken stock
3 cups cubed or shreded cooked chicken
2 cups cooked rice (white or wild)

DIRECTIONS
Melt the butter in a large soup pot. Saute the onion and garlic until tender. Add celery and carrots and cook about 10 minutes, stirring frequently. Add the flour and stir until absorbed, then pour in the chicken broth, cooked chicken, and cooked rice. Simmer for 30 minutes.

The Perfect Hard Boiled Egg

2010-10-25T11:49:00.000-07:00

Thank you Luna for these steps. My eggs were absolutely gorgeous!

1. Buy your eggs a week in advance. Eggs that are a bit older are a LOT easier to peel. (fresh eggs lay flat in water, bad eggs float. Good peeling eggs don't lay perfectly flat, they tip up just a tad)
2. To center you yolk lay the carton on its side the day before you boil them.
3. Bring eggs to room temperature
4. Place eggs in a sauce pan in a single layer
5. Fill pot with cold tap water to a level about 1 in. above eggs
6. Bring water to a boil
7. Remove pot from heat and cover
8. Allow eggs to sit in hot water, covered for 15 min (that gives you the lighter yellow, more dry yolk. To get the darker yellow more moist yolk they only need to sit for about 10 min)
9. Immediately place the eggs into ice water. (this prevents that greenish ring from appearing on the outside of the yolk) I usually just pour out the hot water and run the cold water over them and throw in some ice cubes.
10. Allow eggs to sit in the ice water until cool, then transfer to the refrigerator for at least 30 min.

To peel the eggs, the best place to crack them should be on the flatter end because the air pocket should be there. Running the egg under cold water while peeling can help as well.

Enjoy!

Buttermilk Caramel Syrup

2010-10-16T11:21:00.000-07:00

Recipe and Photos Courtesy of Our Best Bites - The best cooking blog on the Planet!

Makes about 1 1/2 cups

INGREDIENTS

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

DIRECTIONS

1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a soup-sized pot. It will boil over if you use a smaller one.

2. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling). Cook, stirring very frequently, for 8-9 minutes. When it's done, it should take on a luscious golden-brown color like this.

3. Remove from heat and add vanilla.

4. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Keeps for 7-10 days in the fridge. Serve warmed or at room temperature.

Perfect and Painless Bacon

2010-10-16T09:18:00.000-07:00

PHOTO CREDIT

DIRECTIONS

1.Line a shallow baking sheet with foil (be sure it has a lip in it).

2.Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away!

3.Come back 17 minutes later to check on it. Watch it in 1 - 2 minute intervals until it reaches desired doneness. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature. As soon as the bacon is golden brown, but not excessively crisp, it's done. It will cook a little more even after you remove it from the oven.

4.Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. Or, if you have no use for that, simply let the fat cool on the foil, then ball it up and throw it away! No messy clean-up required.

Tomato Bisque

2010-10-12T18:59:00.000-07:00

Recipe Courtesy of Food Network
Photo Courtesy of Glittersoup

Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream
Salt
Black pepper

Directions
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth (or use an immersion blender). Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately. Tasty along side a fancy grilled cheese or with a crusty baguette for dipping.

Easy Veggie Pot Pie

2010-09-19T20:20:00.000-07:00

Recipe Courtesy of allrecipes.com (Modified)

Ingredients
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 large potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1/2 cup peas
1/2 - 1 cup edamame (optional)
1 cup fresh green beans, snapped into 1/2 inch pieces
3 cups vegetable or chicken broth
salt and ground black pepper to taste
4 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Directions
1.Preheat oven to 425 degrees F. If using a bottom crust, roll out 1/2 of the dough to line an 11x7 inch baking dish.** Cook the bottom crust alone for 8 - 10 minutes.

2.Heat oil in a pot. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in all other veggies and broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender. Season with salt and pepper.

3.In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

4.Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.**

5.Bake in preheated oven for 30 minutes, or until the crust is brown.

**Alternatively, bake 1/2 the filling with the crust in an 8x8 size dish, and freeze the other half for next time.

Pita Chips

2010-09-02T10:00:00.000-07:00

Recipe Courtesy of Allrecipes.com

INGREDIENTS

12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil

DIRECTIONS
1.Preheat oven to 400 degrees F.

2.Cut each pita bread into 8 triangles. (For thinner pitas chips, split the pitas than cut them into triangles.) Place triangles on lined cookie sheet.

3.In a small bowl, combine the oil, pepper, salt, and basil. Brush each triangle with oil mixture.

4.Bake in the preheated oven for about 15 minutes (7 minutes for thinner pita chips), or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Eat with whatever sounds good. Great with hummus.

For a sweeter twist, sprinkle with cinnamon and sugar, instead of salt, pepper and basil. Serve with a fruit salsa.

Creamy Lime-Cilantro Ranch Dressing

2010-08-22T18:23:00.000-07:00

Recipe and Photo Courtesy of Our Best Bites

INGREDIENTS
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C La Costena green salsa
hot sauce (optional)

DIRECTIONS
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too (you should get about 2T juice). Toss in the garlic, cilantro and green salsa. Blend. Sample it and add hot sauce to taste (if desired). Make it several hours ahead of time to allow it to thicken.

Magic Cookie Bars

2010-08-22T15:46:00.000-07:00

Recipe and Photo Courtesy of Eagle Brand

Yields 2 dozen bars

INGREDIENTS
Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

DIRECTIONS
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

VARIATIONS:
Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

Mexican Couscous Salad

2010-08-21T09:56:00.000-07:00

Recipe courtesy of e-mealz

Serves 4 - 6

INGREDIENTS
4 ears of fresh corn (or 1 cup of frozen corn)
2 boxes couscous, cooked
¼ c packed chopped fresh cilantro
2-3 med avocados, diced
2 lg tomatoes, chopped
2 - 15 oz cans black beans, warmed (optional)

DRESSING:
2 med jalapeño peppers, seeded
2 scallions
6 T fresh lime juice from 3-4 limes
3 T olive oil
2 T chopped fresh cilantro
1 t salt

DIRECTIONS
Boil 4 ears of corn, cool and slice corn off cob. (Or warm frozen corn.)

Cook couscous according to package instructions. Combine cooked millet or couscous
in bowl w/corn, cilantro, avocados and tomatoes.

Combine jalapeño peppers, scallions, lime juice, olive oil, cilantro and salt in a blender. Blend until smooth. Pour over couscous mixture and stir well.

Banana Cake

2010-08-18T14:27:00.000-07:00

Recipe and Photo Courtesy of allrecipes.com

INGREDIENTS
3/4 cup butter
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups ripe, mashed bananas

Directions
Preheat oven to 275 degrees F (this is not a typo - bake this cake low and slow). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 60 - 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Do not over bake. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

Frost with Cream Cheese Frosting and sprinkle with nuts, if desired. This is a dense cake, but oh so good.

Pizzookies!

2010-07-19T07:00:00.000-07:00

Idea and Photo Courtesy of Our Best Bites, one of the best recipe blogs on the *planet*.

INGREDIENTS
Chocolate chip cookie dough (use store bought or look here for a recipe if you want to make your own)
Vanilla ice cream
Chocolate sauce
Caramel Sauce

DIRECTIONS
Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.

Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Tortilla Soup

2010-07-17T21:51:00.000-07:00

Recipe and Photo Courtesy of This Week for Dinner

Ryan keeps insisting that he doesn't like Tortilla Soup, ANY recipe. I keep forgetting and hoping he'll change his mind. In the meantime, I still make it every once in a while, and this recipe is a keeper. FYI - My soup doesn't look as pretty as the picture, but it still tastes awesome!

INGREDIENTS
- 1 onion, finely chopped
- olive oil
- 2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken (or veggie) broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast (optional)
- 1 can black beans**, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 1 avocado, diced
- cayenne pepper
- chili powder
- cumin
- salt and pepper
- cheddar or jack cheese, shredded
- sour cream
- tortilla chips

Sautee onion in olive oil until soft, then add garlic, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.

If using, grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. Cut up or shred chicken and add it to the soup.

Try the soup and add more seasonings according to taste, if needed. Add the juice of one lime.

Serve soup garnished with cheese, green onions, sour cream, tortilla strips, fresh cilantro, diced avocado and a lime wedge.

**If you are not using chicken, use two cans of beans instead of one.

Vegetarian Korma

2010-06-19T20:04:00.000-07:00

Although this recipe is for vegetarian korma, you could easily substitute chicken or white fish for the potatoes & carrots. Yum!

Recipe and Photo Courtesy of Allrecipes.com
Modified Slightly

Serves 4

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
4 ounces canned tomato sauce
1 1/2 tablespoons curry powder (yellow), divided
1 cup frozen green peas
1 red bell pepper, chopped
1 cup heavy cream
milk, if needed
salt to taste
1 bunch fresh cilantro for garnish

DIRECTIONS
1.Microwave cubed potatoes and carrots to give them a head start on cooking. Meanwhile, heat the oil in a skillet over medium heat. Stir in the onion, sprinkle with 1/2 tbsp of curry and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and remaining curry powder. Cook and stir 10 minutes, or until potatoes are tender.

2.Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add milk if a saucier consistency is desired. Taste for seasoning, adding more curry powder or salt, if needed. Serve over white or basmati rice and garnish with chopped cilantro.

Carrot Cake

2010-06-15T21:22:00.000-07:00

Recipe Courtesy of Allrecipes.com
Modified
Photo Courtesy of My Talented Hubby

Makes one cake or 24 cupcakes

Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped walnuts (optional)
8oz can crushed pineapple, drained (optional)

Directions
1.Preheat oven to 350 degrees F. Grease and flour pans, or use paper liners for cupcakes.

2.In a large bowl, beat together eggs, oil, applesauce, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple (fully drain pineapple, squeezing all the juice out). Fold in nuts. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (20 minutes for cupcakes). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.Top with Cream Cheese Frosting.

Mom's Potato Salad

2010-05-30T20:40:00.000-07:00

A potato salad for the *dill* pickle lovers!!

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
6-8 medium Russet potatoes
6 hard-boiled eggs
1 can black olives
6 dill pickles
1 small yellow onion
1 1/2 - 2 cups Best Foods Mayo
salt
pepper
paprika

DIRECTIONS
Boil potatoes and eggs together for 20 minutes, or until potatoes are fork tender. Meanwhile, dice olives, dill pickles, and onion.

Remove skins from cooked potatoes and shell cooked eggs. Dice both potatoes and eggs and add to bowl.

Add salt, pepper, paprika, and mayo. Mix and then mash slightly (4-5 times).

Stir, taste for flavor, and then refrigerate until chilled. For a creamier salad (and to make the mayo stretch further), add some pickle juice.

Summer Salad

2010-05-30T20:32:00.000-07:00

It sounds super simple, but it is oh so good... and a summer favorite at our house.

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
Cucumbers
Tomatoes
Purple onion
Newman's Own Italian Dressing

DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into segments. Slice onion into thin strips. Place everything into a bowl and cover with dressing. Chill. Stir before serving.

Nanny's Macaroni Salad

2010-05-30T19:45:00.000-07:00

Recipe Courtesy of Rose Carter (Nanny)
PHOTO CREDIT

INGREDIENTS

1 bag Macaroni Noodles
5 eggs, hard-boiled and diced
5 large sweet pickles, diced small

5-6 radishes, diced small

4-5 green onions, diced small

1 small can of crushed black olives

3 tbsp sweet pickle relish

30 oz jar of Best Foods Mayo
(you won't use the whole jar, but you will use a good amount)

DIRECTIONS

Cook macaroni noodles al dente. Drain and set aside. In a bowl, mix pickles, radishes, green onions, and black olives.

Add sweet pickle relish and a good amount of mayo. Stir in noodles and eggs. Taste, adding more relish, mayo, salt or pepper if needed. Chill, then serve.

Black Bean & Toasted Corn Tacos

2010-05-23T21:11:00.000-07:00

Recipe and Photo Courtesy of Vegetarian Times
Modified Slightly

Makes 4 Tacos

INGREDIENTS
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
black pepper
cayenne pepper
4 6-inch corn tortillas
baby spinach leaves or chopped lettuce
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)

DIRECTIONS
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

3. Warm tortillas. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, spinach or lettuce leaves, cilantro, and green onions. Serve immediately.

Southwestern Salad with Avocado-Lime Dressing

2010-05-16T18:35:00.000-07:00

Recipe courtesy of Vegetarian Times

Serves 4

INGREDIENTS
4 cups chopped romaine lettuce or salad mix
1 15oz can pinto beans, rinsed and drained

1 cup grape tomatoes
1 cup corn kernels (fresh or frozen/thawed)
1/4 cup green onion, chopped fine
1/4 cup cilantro, chopped fine
2 ripe avocados
1 1/2 cups salsa (prepared, not chunky)
1/2 - 1 cup low-fat sour cream
6 tablespoons lime juice
4 drops Tabasco sauce (optional)
salt
pepper

Corn chips (optional)

DIRECTIONS
Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top. Or, even better, make a salad bar. Mix the lettuce & tomatoes in one bowl, the cilantro & onions in another, and the corn & beans in another and let people choose the amount of each option for themselves.

Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice. To make it smoother and creamier, puree it in a food processor.

Season with hot sauce, if using, and salt and pepper.

Top individual salad portions with dressing, toss well, and top with crushed corn chips if desired.

Angel Food Cake

2010-05-07T12:00:00.000-07:00

Recipe and photo courtesy of allrecipes.com

Serves 20

INGREDIENTS
10 - 12 eggs
1 1/4 cups powdered sugar
1 cup all-purpose flour
1 1/2 t cream of tartar
1 1/2 t vanilla extract
1/2 t almond extract
1/4 t salt
1 cup sugar

DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched.

Immediately invert pan; cool completely before removing cake from pan.

Triple Fudge Cake

2010-05-05T23:00:00.000-07:00

Recipe and Photo Courtesy of Carla

The easiest cake you'll ever make!!

INGREDIENTS:
1 package regular chocolate pudding mix (3 oz - cook and serve)
2 cups milk
1 package chocolate cake mix
1 cup semi-sweet chocolate chips

DIRECTIONS:
Cook pudding mix with milk as directed on package. Remove from heat. Blend dry cake mix into pudding. Mixture will be quite thick and spongy. Pour into greased and floured 9"x13" pan. Sprinkle with chocolate chips. Bake at 350º for 30 minutes.

Crockpot Beans

2010-05-05T22:00:00.000-07:00

Recipe Courtesy of Carla and some of the ladies of the Sanger Ward

INGREDIENTS
1 - 2 pounds dried pinto beans
Water
Salt
Onion or garlic (optional)

DIRECTIONS
Rinse and inspect dried beans. Place into large crockpot. Fill crockpot to the top with water and add a good amount of salt. Add a bit of onion or some garlic cloves (optional). Cover and cook on high for 8 - 10 hours. Stir, taste and add more salt if needed. Serve with slotted spoon. Can also be mashed and refried.

Homemade Rootbeer

2010-04-14T21:15:00.000-07:00

Recipe courtesy of Allrecipes
Modified Slightly

PHOTO CREDIT

Makes approximately 30 servings
Recipe can be doubled

INGREDIENTS
1 gallon drinking water
2 liters seltzer water
3 - 3 1/2 cups sugar
1 1/2 - 2 ounces Root Beer Concentrate
(I used McCormick)
2 1/2 lbs of dry ice

DIRECTIONS
Over medium heat, dissolve sugar in 1/2 gallon of water.

In a large cooler, mix together the sugar water, seltzer water, and remaining drinking water. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.

Let the mixture brew for about an half-hour before serving.

Brown Sugar Pound Cake

2010-03-31T07:30:00.000-07:00

Recipe and Photo Courtesy of Martha Stewart

Makes 29 cupcakes or 1 standard-size cake

INGREDIENTS
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze

DIRECTIONS
Preheat oven to 325 degrees. Line standard muffin tins with paper liners or grease cake pans. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk, and ending with dry ingredients. Scrape sides of bowl.

Fill each cup 3/4 full, and bake for 25 minutes. Or, alteratively, fill cake pan(s) and bake cake as usual (using the toothpick method to test for doneness).

Set rack with cupcakes (or cake) over a parchment-lined baking sheet. Spoon glaze over top, and let stand until set. Serve immediately.

Brown Butter Glaze

2010-03-31T07:00:00.000-07:00

Recipe and Photo Courtesy of Martha Stewart

Makes 1 cup

Ingredients
4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk

DIRECTIONS
Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.

Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

Potato Leek Soup

2010-03-15T21:57:00.000-07:00

Recipe Courtesy of ME!
Photo Courtesy of healthandwellnes.wordpress.com

INGREDIENTS
2 pounds white potatoes, peeled and quartered
2-3 carrots, peeled and chopped into hunks
6-8 cups chicken or veggie broth
1-2 leeks, bulb only, diced
2 T butter
2 T olive oil
1-2 T flour
salt and pepper to taste

DIRECTIONS
1. In a soup pot, cook potatoes and carrots in broth until soft.
2. Meanwhile, in a saucepan over medium heat, cook diced leeks in butter and olive oil until tender. Add flour and whisk like crazy, cooking it for a few minutes. Don't let it burn! Slowly add a cup or two of the broth into the saucepan, whisking until smooth.
3. Mash the potatoes and carrots in the soup pot until they reach your desired consistency.
4. Slowly add leek mixture from the saucepan into the soup pot, whisking to keep it smooth (you don't want any flour lumps in there). Season with salt and pepper. Cook to desired consistency, adding more broth if necessary.

Chocolate-Hazelnut Gelato

2010-03-15T21:45:00.000-07:00

Recipe Courtesy of Giada De Laurentiis
Photo Courtesy of Food Network

INGREDIENTS
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

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

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup 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.

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 and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Smothered Mushrooms and Kale

2010-03-15T20:44:00.000-07:00

Recipe Courtesy of Rachel Ray
Photo Courtesy of Food Network

INGREDIENTS
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
(You could probably substitute other greens: spinach, collard, etc)
1/4 cup Marsala or other sherry
Salt and pepper

DIRECTIONS
Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste

Potato Broccoli Soup

2010-02-08T20:44:00.000-08:00

Recipe and Photo Courtesy of Allrecipes
(Modified)

INGREDIENTS
1 onion, diced
2 tablespoons butter
2 1/2 lbs cubed potatoes*
6 cups vegetable or chicken broth

3 cups fresh broccoli, chopped

salt and pepper to taste
Shredded Cheddar cheese

*I use Yukon Gold potatoes. Then you can use the peel without it becoming cumbersome.

DIRECTIONS
In a large stock pot saute onion in butter. Add potatoes and broth. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Meanwhile, cook broccoli. (I steam it in the microwave.) Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot (or use immersion blender). Season with salt and pepper.

Heat soup through. Serve warm topped with shredded cheese. This is one of those soups that is way better the next day. Yum!

Poppy Seed Dressing

2010-02-08T20:19:00.000-08:00

Recipe and Photo Courtesy of Allrecipes
(Modified Slightly)

INGREDIENTS
1/2 cup mayo or Miracle Whip
1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds

DIRECTIONS
In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.

Serve with a variety of salad combinations:

Spinach, Strawberries, and Almond Slivers

Spinach, Fuji Apples, Dried Cranberries, Candied Pecans, and Feta Cheese Crumbles

Candied Pecans

2010-02-08T18:51:00.001-08:00

Recipe and Photo Courtesy of Allrecipes

INGREDIENTS
1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans

DIRECTIONS
Preheat oven to 275 degrees F. Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.

Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.

Bake until browned, approximately 10 to 15 minutes. Let cool and dry completely. Store in an airtight container.

Goes great in spinach salad with this dressing.

Thai Soup

2010-01-23T20:19:00.000-08:00

This soup was so fun to make! It was different than most things I cook, and I loved the change of pace. Don't leave out the fish sauce; just plug your nose and add it in. It's worth it!

Ryan was not a huge fan. He's your typical "American meat-and-potatoes" kind-of guy, and I guess this was a little out of his comfort zone. Even so, I loved it and I know I'll be making it again!

Recipe courtesy of Cooks Illustrated via Brittany Ryan

PHOTO CREDIT

6-8 as an appetizer, 4 as a main course

INGREDIENTS
1 teaspoon vegetable oil
3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8 sprigs fresh cilantro leaves , chopped coarse
3 Tablespoons fish sauce
4 cups chicken or vegetable broth
2 14-oz cans coconut milk , well-shaken
1 Tablespoon sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound chicken breasts (optional), halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 Tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons red curry paste (Thai)

Garnish
1/2 cup fresh cilantro leaves
2 Serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges

INSTRUCTIONS
Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken/vegetable broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken (if using) and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk.

For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice.

Buttermilk Pancakes

2010-01-23T09:19:00.001-08:00

The best pancakes I've ever made. EVER!

Recipe courtesy of Allrecipes.com via Our Best Bites
Thanks for the recipe and the photo!

INGREDIENTS
3 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs, separated
1/3 c. (5 1/3 Tbsp.) butter, melted

DIRECTIONS
Combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the flour mixture and stir until just combined.

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter into pancakes on the hot skillet.

Soon, you will start seeing bubbles. (For blueberry or chocolate chip pancakes, sprinkle those on top of the pancakes at this time.) When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides remove from the skillet.

Top pancakes however you please, and serve.

Black Bean Wraps

2010-01-22T21:32:00.000-08:00

Recipe courtesy of Brittany Ryan

PHOTO CREDIT

1 can black beans, drained and rinsed
1 can corn, drained
4 tomatoes, cubed
1 avocado, cubed
1 bunch cilantro, chopped
½ red onion, chopped

Mix all ingredients except avocado. Add avocado just before serving. Could also add grilled chicken, sour cream, green salad, and/or rice to the mix.

Dressing:

1 T. olive oil
1 clove garlic, crushed
¼ tsp. cumin
2 T. lemon juice
¼ c. cilantro, chopped

Warm these ingredients on the stove and add to above mix. You may want to double or triple the dressing, depending on your preference.

Spoon into tortillas and enjoy!

Big Cookies

2010-01-12T21:29:00.000-08:00

Recipe courtesy of Amy Nielson

Makes a LOT! :)

INGREDIENTS

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs, beaten
2 t vanilla
2 cups oatmeal
2 cups corn flakes
4 cups flour
2 t baking soda
2 t baking powder

Optional items: use any combination
1 cup raisins
1 cup coconut
1 package chocolate chips
1 package butterscotch chips
1 cup walnuts
1 cup peanuts

DIRECTIONS
Blend butter and sugars together. Stir in eggs and vanilla. Mix in oatmeal and corn flakes. Add flour, baking soda, and baking powder. Mix thoroughly. Stir in optional items.

Drop by ice cream scoop onto un-greased cookie sheet. Do not put more than 6 scoops to a cookie sheet. Cookies spread a lot during baking. Bake at 350 for about 13-14 minutes.

ENJOY!!

Oatmeal Cookies 2 Ways

2010-01-10T19:36:00.000-08:00

My all-time favorite cookie is oatmeal chocolate chip. Here is my recipe for that variation, as well as the classic oatmeal/raisin. Warning: This dough is so good, you'll wonder if any of it will actually get baked...

Recipe and photo courtesy of Quaker Oats

INGREDIENTS
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (quick or old fashioned, uncooked)

Add-In: Option #1
1 cup raisins
1 teaspoon ground cinnamon

Add-In: Option #2
1 cup chocolate chips (milk or semi-sweet)

DIRECTIONS
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Add oats and add-ins of your choice.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Corn Chowder

2010-01-04T21:09:00.000-08:00

Recipe courtesy of Tyler Florence

PHOTO CREDIT

INGREDIENTS
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only (or use dried thyme, but a much lesser amount; it is much more potent)
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream (or milk, for a lighter soup)
2 Idaho potatoes, peeled and diced
6 ears corn (or use frozen corn kernels)
Salt and black pepper to taste
1/4 cup chopped fresh parsley leaves

DIRECTIONS
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Going Veg

2010-01-04T19:19:00.000-08:00

It has been over a month since I stopped eating meat and, truthfully, I have never felt better. Gone are the days of feeling bloated and sluggish after eating. Unless I have just gorged on Mexican Food or some kind-of cream sauce, I tend to feel satisfied after meals, rather than grossed out.

Eating this way has helped me incorporate so many more veggies and healthier options into my diet. I pay more attention to what I eat. Ryan hasn't been complaining about the lack of meat, and I am more likely to cook at home now. When we do eat out, I have had no problem finding vegetarian options.

I really like this new lifestyle. I hope it sticks around for a while!

Veggie Fajitas

2010-01-04T18:56:00.000-08:00

Makes 4 to 6 well-stuffed fajitas

INGREDIENTS
4-5 peppers, all colors
1 yellow onion
1 can black beans, rinsed
3-4 Roma tomatoes
Your favorite fajita seasoning (when using store bought, I prefer McCormick's)
tortillas
avocado (optional)
sour cream (optional)
salsa (optional)

DIRECTIONS
Slice peppers and onions into strips. Saute in olive oil on medium heat until crisp tender.

Sprinkle in fajita seasoning and add a little water. Stir. Add beans and tomatoes. Cover and simmer over low heat until heated through.

Spoon into warmed tortillas. Top with your choice of toppings.

Overnight Cinnamon Rolls

2009-12-31T14:34:00.001-08:00

Recipe courtesy of Our Best Bites
Modified

INGREDIENTS
Dough
1 T active dry yeast
1/2 C warm water
4 1/2 C all-purpose flour
1t salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) butter, at room temp

Filling
3/4 C (1 1/2 sticks) butter at room temp, divided
1 1/4 C packed brown sugar
1 1/2 T cinnamon

DIRECTIONS
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough. Use a spoon (or an off-set spatula) to spread it out evenly and then roll up length-wise.

First score the rolls so you know you're going to cut evenly. Then slide a thin piece of thread or dental floss underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

(You can also freeze them at this point. Flash freeze them individually, then store them in a freezer bag. Place the frozen rolls in a baking dish the day before you plan to bake them, cover with plastic wrap, and move them to the fridge. Proceed as follows.)

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. Then spread glaze or icing over them and serve.

Use:
Cinnabon Copycat Icing
OR
Basic Cinnamon Roll Glaze

Cinnabon Copycat Icing

2009-12-31T14:22:00.000-08:00

INGREDIENTS
1 stick butter
4 ounces cream cheese
1/4 pound powdered sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

DIRECTIONS
Allow butter and cream cheese to reach room temperature.

Beat cream cheese and butter together in a bowl with a mixer.

Slowly add in all powdered sugar.

Once all of the sugar is in the bowl mix for at least an additional 12 minutes. Yes, you read that right... 12 minutes.

When almost done, add in the lemon juice and extract.

Covers about 4-6 large rolls.

Basic Cinnamon Roll Glaze

2009-12-31T14:19:00.000-08:00

INGREDIENTS
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

DIRECTIONS
Mix ingredients until combined.

Cream Puffs

2009-12-31T11:50:00.000-08:00

It has been a long journey to find this cream puff recipe. Every recipe I've tried before has produced eggie and less-than-stellar results. Finally, I found these beauties. Delightfully crisp on top, hollow and dry inside. The perfect little pocket to hold a surprise creamy filling. :) Well worth the effort!

Recipe courtesy of Food Network Magazine

PHOTO CREDIT

INGREDIENTS
10 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs

DIRECTIONS
Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.

Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.

Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper or foil. (If you use parchment paper, dab a bit of dough under the corners to keep the paper in place.) Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger.

Alternatively (and MUCH quicker/easier), use a cookie scoop to scoop the balls of dough onto the baking sheet.

Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

Fill pastry bag with Vanilla Creme from this recipe, or other preferred creme. Insert the tip of the pastry bag into the hole and squeeze until full.

Alternatively, split puffs in half, fill with creme, and place top back onto puff.

If desired, top with Chocolate Ganache from this recipe. Chill, then serve.

FYI: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.

Peanut Butter Cup Cookies

2009-12-31T11:37:00.000-08:00

Recipe and photos courtesy of Allrecipes

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F.

Unwrap the peanut butter cups and place them in the freezer to harden.

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

Shape into 40 balls and place each into an ungreased mini muffin pan*.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. (You may need to transfer the pan to the freezer if the PB cups begin melting too quickly.) Cool and carefully remove from pan.

*If you don't have a mini muffin pan, you can just cook them on a regular cookie sheet. They may spread a bit more, but they will still be yummy! See below.

Gingerbread Men

2009-12-31T11:24:00.000-08:00

This is the gingerbread cookie recipe for people who don't typically like gingerbread. They bake up nice and soft, and the flavor is very mellow.

Recipe courtesy of Kim from Allrecipes

Yields 2 1/2 dozen

INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

Preheat the oven to 350 degrees F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. DO NOT OVER BAKE. Cool on wire racks.

Peppermint Marble Bark

2009-12-31T11:12:00.000-08:00

Recipe courtesy of A Wife at Home

INGREDIENTS
12oz Chocolate chips
12 oz White Chocolate
50 peppermint candies crushed*

DIRECTIONS
Melt each chocolate separately in microwave, then stir until melted. Add approximately 1/2 the peppermint to each bowl of chocolate, reserving a portion to sprinkle on top. While the chocolate is still warm, spoon it onto a wax paper covered cookie sheet. Alternate the two colors of chocolate in small mounds. Then take a knife and drag it through the different chocolates so it looks marbleized. Sprinkle the remaining peppermint on top. Let cool (best done in the fridge). Cut with a sharp knife.

*How much you crush the peppermint is a personal preference. You can leave chunks, or crush it to a fine powder. I typically use the food processor and crush the peppermint completely.

Chocolate and Caramel Dipped Pretzel Rods

2009-12-31T10:50:00.000-08:00

Recipe and photo courtesy of My Kitchen Cafe

Makes about 40 dipped pretzel rods

INGREDIENTS
1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt
pretzel rods
chocolate for dipping and drizzling (white, milk, semi-sweet, or a combination)

DIRECTIONS

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and dip each pretzel rod into caramel, allowing the excess to drain back into pan.

Lay the pretzels on parchment paper. After they set for about 10 minutes, roll each one along the parchment paper or between your hands to eliminate the pool of caramel on the side they were laying on.

After caramel has set on pretzels (about 20 - 40 minutes), melt desired chocolate in microwave or in a bowl over simmering water. Pour melted chocolate into a tall glass and dip each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper.

Allow them to set fully before drizzling with more chocolate. For drizzling, use melted chocolate and pour into a Ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.

Don't worry that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.

Guacamole

2009-12-10T19:17:00.000-08:00

Recipe Courtesy of Alton Brown

Photo Credit

Ingredients
3 - 4 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne (if you like it spicy; I use less)
1/2 medium onion, diced very small
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Perfect Pumpkin Pie

2009-12-06T22:07:00.000-08:00

Best Pumpkin Pie recipe out there! :)

Recipe Courtesy of Eagle Brand
Photo Courtesy of allrecipes.com

Ingredients
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg*
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Cool. Garnish as desired. Store leftovers covered in refrigerator.

*Can substitute 2 tsp of Pumpkin Pie Spice for the three other spices.

Classic Pecan Pie

2009-12-06T21:53:00.001-08:00

Requested by my hubby every Thanksgiving!

Recipe Courtesy of Karo Syrup

Prep Time: 5 minutes
Cook Time: 55 to 60 minutes
Cool Time: 2 hours
Yield: 8 servings

INGREDIENTS
1 cup Karo Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust

DIRECTIONS
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes. If pie crust is over browning, cover edges with foil. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.

Cool for 2 hours on wire rack before serving.

Autumn Apple Salad

2009-12-06T21:03:00.000-08:00

Makes 4 Servings

INGREDIENTS
4 tart green apples, cored and chopped (peeled also, if desired)
1/2 cup blanched slivered almonds, toasted
1/2 cup dried cranberries
1 (8 ounce) container vanilla yogurt

DIRECTIONS
In a medium bowl, stir together the apples, almonds, cranberries, and yogurt until evenly coated.

Creamy Black Bean Soup

2009-12-06T20:44:00.000-08:00

When I told Ryan I was making black bean soup tonight, he wrinkled his nose. Well, guess who ate his words (not to mention lots of soup)???

Recipe Courtsey of Valerie Geary

Photo Courtesy of slim-shoppin.com

Makes 4 Servings

INGREDIENTS

2 cans black beans, drained and rinsed
1 1/2 Tbs olive oil
2-3 cloves of garlic, minced
1/2 onion, diced
1-2 stalks celery, chopped
2 cups of vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1 heaping tsp chili powder (or more if you want it hotter)
1 heaping tsp cumin
1/2 cup cream, half in half, or milk (depending on the fat content you want in your soup - I use milk and it works just fine)
1/4-1/2 cup fresh (deli-type) salsa
chopped green onions (optional)
sour cream (optional)
avocados, diced (optional)

DIRECTIONS

Heat olive oil in heavy saucepan and saute onions, celery, and garlic for about 3-5 minutes until tender. Stir in beans, broth and seasonings. Bring to boil. Reduce heat and simmer, partially covered for 25-30 minutes.

Cool slightly.

Puree about 75% of the soup (adding small batches at a time) in a blender (or use an immersion blender). The more soup you puree the creamer. If you want chunkier soup, puree about 50-60% of the soup.

Return to pot and stir in cream and salsa. Cook on medium heat until soup is hot again.

Serve topped with onions, avocados and sour cream as desired.

Pumpkin Roll

2009-11-18T06:01:00.000-08:00

Recipe and Photo Courtesy of My Kitchen Cafe

About 8 - 10 Servings

INGREDIENTS
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1teaspoon vanilla
1 cup powdered sugar

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 15-20 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.

While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy.

Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Pumpkin Chocolate Chip Squares

2009-11-18T06:00:00.000-08:00

Recipe Courtesy of Carla Manriquez

Photo Courtesy of thestar.com

Makes 24

INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

DIRECTIONS
1.Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3.Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4.Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Baked Potato Soup

2009-11-17T19:19:00.000-08:00

This recipe is a concoction of several Potato Soup recipes put together. You may notice some of the ingredients have ranges, rather than specific amounts. Adjust however you prefer... more bacon, less cream, whatever you desire!

Photo Courtesy of MommyMeggie

Makes 4 servings

Ingredients
1/4 to 1/2 pound bacon, diced
1/2 onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1/2 teaspoon dried basil
1/2 - 1 teaspoon pepper
4 cups chicken broth
2 - 3 large baked potatoes, cubed*
1/4 - 1/2 cup sour cream
A few shakes of hot pepper sauce
Shredded Cheddar cheese

Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for several minutes, until thickened. Turn heat to low. Add the potatoes, sour cream, and hot pepper sauce; heat through but do not boil. Use potato masher to mash some of the potato chunks, if desired. Ladle into bowls. Garnish with bacon and cheese.

*For speedy cooked potatoes: Wash well. Dice up into cubes and place in microwave-safe bowl. Cover, but vent. Cook for 5 - 10 minutes until tender. Add to soup as directed.

Caramel Apples

2009-11-08T20:26:00.000-08:00

Photo Courtesy of 4LEA from Allrecipes

INGREDIENTS
About 12 Apples, depending on size
1 cup butter
1 16oz package brown sugar
1 14oz can sweetened condensed milk
1 cup light corn syrup
1 tsp vanilla

DIRECTIONS

First, remove the wax off the apples so the caramel will stick. Some methods are to scrub them well with a scrub brush, wash them in hot water with baking soda, or to dip them quickly into boiling water. You just want to make sure that the waxy shine is gone.

Combine first 4 ingredients in heavy saucepan. Stir with wooden spatula or spoon over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 248°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan. Remove from heat and add vanilla. Cool, without stirring, to 200°F. (Optional: Transfer caramel from saucepan to metal bowl to make dipping easier.)

While caramel cools, line 2 baking sheets with buttered foil or wax paper. Push 1 stick into stem end of each apple. Set up decorations and melted chocolates (if desired).

Holding the stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, whisk caramel over low heat to thin. Chill apples on sheets until caramel is partially set, about 15 minutes.

Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples. Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Lemon Bars

2009-11-01T21:08:00.000-08:00

I am on a lifelong journey to bake the perfect lemon bars. This is my recipe so far. I tweak it a little every time I make them... I'm still working on it.

Picture Courtesy of 'What a Dish!' from Allrecipes

INGREDIENTS
1 1/2 cups sifted all-purpose flour
3/4 cup confectioners' sugar
3/4 cup butter, cold

1 teaspoon lemon zest (optional)

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
1 cup lemon juice

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

In a medium bowl, stir together 1 1/2 cups flour, confectioners' sugar, and lemon zest (if using). Cut in the butter until butter is the size of peas. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven for 15 - 20 minutes, or until golden. In a large bowl, beat eggs until light. Whisk in the sugar, baking powder and 1/4 cup of flour. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars. Sprinkle with confectioners' sugar, if desired.

Lemon Sauce

2009-10-27T20:47:00.000-07:00

Recipe Courtesy of Susan Tanner

INGREDIENTS

3 tbsp. sugar
3 tbsp. fresh lemon juice
3 tbsp. soup stock
1/2 tsp. salt
2 tsp. cornstarch
1 tsp. sesame oil (optional)
3 drops yellow food coloring (optional)

DIRECTIONS
Bring to a low boil, then simmer on low until thickened. Best served atop chicken.

White Frosting

2009-10-23T06:00:00.000-07:00

Recipe Courtesy of Nicole Cox

INGREDIENTS
8 c. powdered sugar
1 c. Crisco
1 c. Butter
1/2 t. salt
2 t. vanilla (I use the clear, so the frosting stays white)
~2/3 c. whipping cream (Start with a little less and add more, if needed)

Other flavored extract (Optional)

DIRECTIONS
Whip butter and Crisco. Add other ingredients and whip until smooth. If using frosting for decorating, use more Crisco and less butter.

Frosts 2 cakes, or 48 cupcakes

Rich Chocolate Frosting

2009-10-22T06:00:00.000-07:00

Recipe Courtesy of Amy Via

Photo Courtesy of Sanzoe from allrecipes.com

Makes enough to frost a 9" two-layer cake

INGREDIENTS
1 cup butter (no substitutes), softened
4 - 4 1/4 cups confectioners' sugar
1 - 1 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk

DIRECTIONS
In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

Zuppa Toscana (Olive Garden)

2009-10-21T06:00:00.000-07:00

A copy-cat recipe of my favorite Olive Garden soup!

Serves 6 - 8

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale, chopped

DIRECTIONS

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, scoop into a bowl, and set aside.

In the same pot, sauté bacon until crispy. Set bacon aside and drain most of the bacon grease from the pot.

Next, inside that same pot, sauté onions until tender. Add garlic for the last minute or so of cooking the onions.

Mix together the chicken bouillon and water, then add it to the onions and garlic. Add bacon. Cook until boiling. Add potatoes and cook until tender.

Add heavy cream and sausage and cook on low until thoroughly heated.

Add kale just before serving.

Herbed Chicken Parmesan

2009-10-17T10:05:00.000-07:00

Recipe Courtesy of Cooking Light

4 Servings

INGREDIENTS
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (or your own homemade sauce)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded or sliced provolone cheese

DIRECTIONS
Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Serve with pasta.

THE Toffee Cookie

2009-10-11T18:07:00.000-07:00

Recipe Courtesy of: Kate at OBB

INGREDIENTS
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*
*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.

DIRECTIONS
Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.

Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.

Makes 24 - 36 cookies

Red Velvet Cake

2009-10-04T21:07:00.001-07:00

Recipe Courtesy of Martha Stewart
Makes 1 cake or 24 cupcakes

INGREDIENTS
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting

DIRECTIONS
Directions
Preheat oven to 350 degrees. Grease and flour cake pans or Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

For cake: Pour batter into prepares pan(s). Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Do not overbake!

For cupcakes: Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Cake or Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, frost with cream cheese frosting. Refrigerate up to 3 days in airtight container; bring to room temperature before serving.

Lemon Glaze

2009-10-04T20:49:00.000-07:00

Makes enough to glaze one cake or 24 cupcakes

PHOTO CREDIT

GLAZE
1/3 cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted

DIRECTIONS
Bake cake (or cupcakes) until toothpick comes out clean. Cool for 5 - 10 minutes. Remove from pan(s) and place on cooling rack.In a medium bowl, combine lemon juice and confectioners' sugar. Whisk in the melted butter. Poke tiny holes in the top of the cake and pour glaze over. Brush glaze all over cake.

Perfect Lemon Cake

2009-10-04T20:40:00.000-07:00

Recipe Courtesy of Melonie at My Kitchen Cafe

Bella loves a Perfect Lemon Cupcake...

CAKE
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding

DIRECTIONS
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9x13 pan or two round pans. Bake at 350 degrees for 25-30 minutes. To make into cupcakes, fill cupcake papers 2/3 full and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Don't over bake or the cake will be too dry.

3 ways to top the cake:

Lemon Frosting

Cream Cheese Frosting

And... my personal favorite way to make this cake:

topped with a lemon glaze and covered with fresh strawberries!