The Mixing Spoon

Lemon Poppyseed Cake

2011-10-23T12:56:00.000-07:00

pic from Betty Crocker.com

Mix Lemon cake mix as directed on package and add 2 Tbs. poppyseed.
Bake as directed for bundt pan.
Drizzle either lemon or vanilla glaze/frosting over warm cake.

Yummmmmm!

Raspberry Vinaigrette Dressing

2011-10-09T19:52:00.000-07:00

Ingredients

1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

Directions

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Notes:
Got this recipe from All Recipes.com
I halved the sugar and used spicy brown mustard instead of Dijon because that is what I had.
Yummy! and oh, so easy.
I just don't do Ranch on my salads if I can help it.

Cucumber Radish Salsa

2011-07-01T06:58:00.000-07:00

Cucumber Radish Salsa

2 Cucumbers peeled and seeded and chopped
1 pkt radishes chopped

1 small onion chopped

2 Tbs. cilantro chopped (we use about 1/4 c.)
1/4 C. lime juice
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)

I chop everything in my food processor then dump in a bowl and add the rest of the ingredients. Enjoy!

**This came from our cousin Tiffany

Notes:
I used 2 c. chopped radishes which was about half of a 16 oz. pkg.
I also used about half of a bunch of cilantro to get 1/4 c. chopped.
Instead of lime juice I used lemon juice because this is what I had on hand.

Nutella Sandwich Cookies

2011-06-27T15:12:00.000-07:00

I adapted these from a Tasty Kitchen recipe and they are so delicious! I wish I would have taken a picture but we ate them up too fast!

For the cookies:

1 1/2 cup flour
1 tsp baking powder
1/3 cup cocoa
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1/3 cup Nutella
1/3 cup milk
Kosher or seat salt to sprinkle on top
Nutella for center frosting

1. Stir flour, baking powder and cocoa together in a small bowl.
2. In an electric mixer beat together butter and sugar.
3. Stir in vanilla and Nutella until combined.
4. Alternately add milk and dry mixture until smooth.
5. Place mixture in refrigerator for 15 minutes.
6. Roll dough into 1 inch balls. Flatten slightly and sprinkle with Kosher or sea salt.
7. Bake at 325F for 10-12 minutes or until they just start to set. Note: these really are a lot better if they are soft and not cooked for too long. The dough doesn't have eggs so it's okay if they're undercooked a little. One batch I baked was perfect and still a little gooey. The other batch baked too long and really wasn't as tasty.
8. Let sit on baking sheet for a few minutes and then remove to cooling rack to cool completely.
9. Spread a thin layer of Nutella between two cookies for a delicious sandwich. (You could also make a Nutella butter cream and have sort of a homemade Oreo).
Enjoy!

Quinoa and Black Bean Chili

2011-05-11T18:17:00.000-07:00

1 c. uncooked quinoa, rinsed in cold water
2 c. water

1 T. vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 T. chili powder
1 T. ground cumin
1 (28 oz.) can crushed tomatoes
2 (19 oz.) can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 T. minced chipotle peppers in adobo sauce
1 tsp. dried oregano
salt and pepper, to taste
1 c. frozen corn
1/4 c. fresh cilantro, chopped

Bring the quinoa (pronounced "keen-wa") and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes; set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green pepper, red pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat and stir in the cilantro to serve.

My adjustments:
I didn't add a jalapeno pepper.
I did add a little extra chipotle pepper.

This has tons of heat. I liked it but my kids did not. If I made it again I'd probably half the chili powder and cumin amounts. We put sour cream and grated cheddar cheese on top. That helped with the kick. I served it with corn bread.

Corn Bread

2011-05-11T18:15:00.000-07:00

1 c. butter
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 c. cornmeal
3 c. flour
1 tsp. salt
1 tsp. baking soda

Melt butter and add sugar. Beat together. Add eggs and beat until well blended. Combine buttermilk and soda and stir into mixture. Add salt, cornmeal and flour and stir until just blended. Put in greased 9x13" pan. Bake at 375 degrees for 30 minutes or until it's lightly brown on top.

Grilled Cheese Sandwich

2011-04-09T18:27:00.000-07:00

(Makes 2 sandwiches)

1 T. Dijon mustard, to taste
1 T. mayonnaise, to taste
1 tomato, sliced
1 red onion, small, thinly sliced
4 slices mild cheddar
1 can (4 oz.) whole green chilies
4 slices provolone
4 slices Rye bread
butter

Mix Dijon and mayo in a small bowl then spread a thin layer on each slice of bread. Place two slices of tomato on top of the Dijon on two pieces of bread and two slices of cheddar on the other two pieces. On top of the tomato place several slices of red onion followed by two slices of provolone. Open your can of green chilies (I used diced because I never have whole on hand) and lay one or two slices on top of the provolone. Now very carefully put a tomato half together with a cheddar half. Spread butter on the outsides of the sandwich and grill in a skillet over low heat. Cook each side for at least 5 minutes or until the cheeses are melted. Slice in half and enjoy.

I love me a good grilled cheese and this is definitely on my short list of favorites.

Originally seen HERE

Minestrone

2011-04-09T18:14:00.000-07:00

3 T. olive oil
3 medium zucchini, diced
3 medium yellow squash, diced
1/2 tsp. crushed garlic (optional)
2 cups frozen corn
1 can tomato sauce (15 oz.)
5 cups lower sodium chicken broth
1 tsp. finely chopped or dried basil
1 tsp. thyme
1 can white northern beans (15 oz.), drained
1/2 tsp. garlic salt or celery salt
shaved parmesan
crusty bread

Pour olive oil into a large pot. Add garlic if you want. Simmer or "sweat" your squash on medium low heat for 5 minutes. Add chicken broth and corn, bring mixture to a boil. Reduce heat to low and simmer for 10 minutes. Add basil, thyme, salt, tomato sauce and white beans, then cook on medium low heat for another 15 minutes. Put parmesan on top of individual servings and serve bread on the side for dipping. Serves 6.

*I used a can of corn because I didn't have frozen and used celery salt instead of garlic salt because I added one clove of minced garlic to the olive oil. Yum!

Originally seen HERE

Black Beans

2011-03-28T20:33:00.000-07:00

I made the black beans from Our Best Bites recently. They were so good!

Link here.

I served them with some lime-cilantro rice and cheese quesadillas. Yum!

Fried Plantains

2011-03-28T20:17:00.000-07:00

I don't have an official recipe for these but they're a fun, something different sort of thing! We first had them at our friend's house in Pennsylvania. In case you don't know, plantains look like bananas but they're not sweet. You buy as many as you want (we usually get two for our family of five). Then you put about an inch of cooking oil in a pan. Peel and slice the plantain into 1/2" circles. When the oil is hot, put a few of them in at a time and cook until lightly browned on each side. Remove them from the pan and flatten with the bottom of a cup until they're about 1/8-1/4" thick. (They'll look sort of like banana chips.) Put them back in the oil and fry a little bit longer on both sides. Remove and place on a paper towel. Sprinkle with sea salt.

We went to a Caribbean restaurant recently and they served these with fry sauce. It was good, but I tend to like them best plain.

Barefoot Contessa Coconut Cupcakes

2011-03-24T06:16:00.000-07:00

We had these for our RS birthday Party dinner and they were so AWESOME! So much better than the chocolate cupcakes and that's saying something. They just used buttercream icing instead of cream cheese icing.
______________________________
Coconut Cupcakesfrom The Barefoot Contessa Cookbookmakes 12-16

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing (recipe to follow)

Line muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating on medium high 1 minute after each addition. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Use an ice cream scoop to fill each muffin cup almost full with batter. Bake in a 325-degree oven for 22 to 28 minutes on the center rack, until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.

If you bake 2 pans at once, switch them out (put the bottom pan on the top and the top on the bottom) halfway through cooking so they brown evenly.

Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks. To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.

Cream Cheese Icing

Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.

2 - 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut

In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.

Link HERE

Chicken Pot Pie Soup

2011-03-08T07:32:00.000-08:00

My friend Natalie made this the other day for our "ladies lunch" that we informally have every couple of weeks. It was delicious! And great for those cold days, which apparently are going to be never ending here in MN.

Chicken Pot Pie Soup

Shortbread Chocolate Chip Cookies

2011-02-22T14:26:00.000-08:00

I kind of forgot about this blog until I saw all the recipes posted today on my reader. They all look so yummy and I thought it was time to post another one again as well. By the way, the new look is so cute!

Shortbread Chocolate Chip Cookies a.k.a. my favorite cookie ever!
(very similar to those served at Flour Girls and Dough Boys in AF - I got this from a friend that used to work there).

Note: I usually half the recipe because it makes a ton!

2 cups butter, softened, (make sure it is not melted at all)
2 cups powdered sugar
2 tsp. vanilla extract
4 cups all purpose flour
1/2 tsp. salt
2 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees
2. Cream the butter until light and fluffy. This is very important in order to keep the cookies from being dry and/or hard.
3. Add the powdered sugar and cream again until light and fluffy.
4. Add the vanilla and cream again, until light and fluffy.
5. Add the salt, then slowly add the flour a little at a time, stirring at a slow speed. If you mix the flour at a higher speed, it will activate the gluten in the flour which makes a tough cookie.
6. Roll the dough into 1 inch balls and place them 2 inches apart on an ungreased cookie sheet.
7. Flatten with a fork.
8. Bake for 10-12 minutes or until the bottom edge is just barely starting to brown. Do not cook too long or the cookies will be hard.

Enjoy!

Brownies

2011-02-21T16:25:00.000-08:00

Melt together in microwave using microwave-safe bowl and lid:
1 c. shortening
4 T. butter or margarine

Sift together in another bowl:
1 1/2 c. flour
1 tsp. baking powder
3/4 c. cocoa
1 tsp. salt

In another bowl:
Beat 4 eggs until fluffy. Slowly add 2 cups sugar, beating all the time until light and fluffy. Add 2 tsp. vanilla and melted shortening/butter mixture while beating. Add the flour mixture and combine. Bake at 350 degrees for 30-35 minutes in a greased 9x13" pan.

Chocolate Icing:
3 T. powdered cocoa
2 dashes salt
3 c. unsifted powdered sugar
1/2 c. butter
4-5 T. hot water
1 tsp. vanilla
Spread over brownies almost immediately after they come out of the oven so the icing melts into the brownies, then try not to eat the whole pan!

Baked Chicken Nuggets

2011-02-21T16:18:00.000-08:00

7-8 whole chicken breasts, boned
2 c. fine, dry bread crumbs
1 c. grated parmesan cheese
1 1/2 tsp. salt
1 T. + 1 tsp. dried whole thyme
1 T. + 1 tsp. dried whole basil
1 c. butter or margarine, melted

Cut chicken in 1 1/2" pieces. Combine bread crumbs, cheese, salt & herbs; mix well. Dip chicken pieces in butter and coat with bread crumbs mixture. Place on a baking sheet in a single layer. Bake at 400 degrees for 20 minutes or until done.

Pesto Chicken with Mozzarella

2011-02-21T16:14:00.000-08:00

4 boneless, skinless chicken breasts
2 T. Basil Pesto
1 1/2 c. Classico Tomato & Basil pasta sauce
1 c. shredded mozzarella cheese
2 T. shredded parmesan cheese
salt & pepper to taste

Preheat oven to 375 degrees. Rinse chicken and pat dry, sprinkle with salt and pepper. Heat pesto in a large skillet and cook until starting to melt. Add chicken and cook over medium heat for 5 minutes to lightly brown each side. Spread half of the pasta sauce in the bottom of an 11x7" baking dish. Add chicken to the dish and pour remaining sauce over the top. Bake for 20 minutes then sprinkle with cheeses and bake for 5 more minutes. Serve over hot, cooked pasta. (Makes 4 adult-sized servings.)

Crock Pot Mexican Chicken

2011-02-21T16:11:00.000-08:00

1 can black beans
1 can chili beans
4 chicken breasts, boned & skinned (I used 8 chicken tenderloins)
1 pkg. taco seasoning

Combine all in crock pot and cook on low for 4 hours. Shred chicken and continue cooking for another 2 hours. Serve over rice or chips. Add cheese and any other toppings you like.

*The first night we had this over rice with sour cream and cheddar cheese on top. My oldest declared it "the best dinner EVER!" The next night we tried it on Doritos Salsa Verde chips with cheese and salsa on top. Both were scrumptious.

A New Look

2011-02-21T16:08:00.000-08:00

The look of this blog was a little outdated, huh? Thanks to those of you who have posted in the last year--which I don't think includes me! Stay tuned for some good ones though...

Favorite Chocolate Chip Cookies

2011-01-29T12:24:00.000-08:00

This recipe originally came from my sister Shauna--not sure where she got it, but these are the best chocolate chip cookies as far as I'm concerned. We like them soft and chewy, not hard and crunchy.

YIELD: 3 dozen cookies

Cream together:

2 eggs
1 c. butter, softened, not melted
1/4 c. brown sugar
3/4 c. sugar (sometimes I do 1/2 c. each of the sugars)

Add:

1 tsp. baking soda
1 tsp. vanilla
1 pkg. instant vanilla pudding (3.4 oz box, add the dry mix only)
2 1/4 c. all-purpose flour
1 pkg. chocolate chips (12 oz. bag)
1 c. nuts (optional)

Drop by spoonful onto cookie sheet.
***I use my 1-1/2" diameter Pampered Chef medium scoop

Sometimes I use the bottom of a cup, lightly floured, and flatten out the dough a bit before baking.

Bake at 375ºF for 8-10 minutes.

***I find that using stoneware pans I bake the cookies more like 10-12 minutes.

For bars:

Spread in 9 x 13 pan and bake for 20-25 minutes.

We're linked up with the above site.

(Click on pic)

They've got some tasty goodie recipes to try also.

Poppy Seed Chicken Casserole

2011-01-03T13:31:00.000-08:00

I got this recipe from Devin's family. It's super easy and really good!

4 Chicken Breasts, Cooked & Cubed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
3/4 Row Ritz Crackers, Crushed
2 T. Poppy Seeds
1/2 Cup Margarine, Melted
Rice

Mix together Chicken, Cream of Chicken Soup and Sour Cream. Cook rice and put it in the bottom of a casserole dish. Top with chicken mixture. Mix together Ritz, Poppy Seeds and Margarine then put it on top of the rice and chicken mixture. Bake at 350 for 30 minutes.

Asian Noodle Salad

2010-12-08T07:56:00.001-08:00

Got this recipe from People Magazine, Dec. 6, 2010 issue.

Made it for a lunch with my friends. Delicious!

Asian Noodle Salad
Serves 4-6

1/2 c. sliced almonds
8 Tbsp. sesame seeds
7 Tbsp. rice vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. canola oil
1 - 16 oz. bag coleslaw mix
2 pkgs. Ramen noodles, broken up (throw seasoning away)

In a skillet over medium low to medium heat, toast almonds and sesame seeds until light brown.
In a small bowl, combine vineager, sugar, salt and pepper. Whisk in oil
In a large bowl, combine coleslaw mix and Ramen noodles. Add contents of small bowl and mix well. Toss in the almonds and seeds just before serving.

NOTE: This isn't as good the next day as leftovers.

Meatball Minestrone Soup

2010-11-15T20:47:00.000-08:00

Go HERE for the recipe.

Zesty Peach Barbecue Sauce to Can

2010-10-02T12:02:00.000-07:00

Recipe courtesy of Tiffany

Zesty Peach Barbecue Sauce
12 C. Pitted, peeled & chopped Peaches
2 C. Red bell pepper chopped
2 C. Onion chopped
6 T. Garlic chopped
2 1/2 C. Honey
1 1/2 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
4 tsp. Hot pepper flakes (you may add more or less depending on hotness)
4 tsp. Dry Mustard
4 tsp. Salt
3/4 C. Ultra gel (add more if you want it thicker)

Combine everything in small stockpot and bring to a boil.
Simmer for 25 minutes stirring frequently.
Ladle into jars, hot water bath or steam can for 15 minutes.
Makes 10 pints. Enjoy!!!

For both these recipes I used my food processor to chop up everything. It's very quick.

Peach Salsa to Can

2010-10-02T11:59:00.000-07:00

This recipe comes from Tiffany

Peach Salsa
6 lrg. Onions chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)

Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
(You may also eat this fresh)

Check out Tiff's canning madness here.

Mexican Pulled Pork

2010-09-30T11:18:00.000-07:00

Mexican Pulled Pork

3-5 lbs. pork roast
1 pint Tomatillo Green Salsa (or your favorite salsa)
1 c. brown sugar

Combine all in crockpot and cook 6 hrs. on LOW or 10 hrs. on HIGH.
Pull pork apart.
Serve in tortillas for tacos.

**Got this recipe from my cousin Tiffany.

4 Bean Salsa Soup

2010-09-30T11:15:00.000-07:00

4 Bean Salsa Soup

1 pint each: (or a 15 oz. can) all UNDRAINED
White Beans
Black Beans
Kidney Beans
Pinto Beans
Tomatillo Green Salsa (or your favorite salsa)
Stewed tomatoes

Dump all together in a saucepan.
Heat.
Serve with tortilla chips and sour cream.

**Got this recipe from my cousin Tiffany

Wisconsin Cauliflower Soup

2010-09-13T07:44:00.000-07:00

I tasted this soup at a family campout a month or so ago and haven't been able to get it off my mind. I think they put something addictive in it. And since there isn't a Zupas relatively close to my house I had to find a recipe for it online. This one was pretty close but I'm going to make some changes next time I make it.

WISCONSIN CAULIFLOWER SOUP
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults)

2 T. margarine or butter
1 medium onion, chopped
1/4 c. all-purpose flour
1/2 tsp. salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 tsp. Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

**When I make this again I'm going to use sharp cheddar (I only had medium) and do 1 1/2 cups cheddar and 1/2 cup pepper jack. The jack was a little too strong for me. And I almost always put in more cheese than recipes say so when I made this the other day I probably used 1 1/2 cups of each.

Brutti ma Buoni

2010-05-10T09:59:00.000-07:00

Brutti ma Buoni

Translation: Ugly, But Good Cookies

Ingredients:

2 cups slivered almonds
whole almonds for garnish
1 cup plus 2 Tbs sugar
4 large egg whites at room temperature
1/4 tsp salt
1/2 tsp vanilla
1/2 cup semi-sweet mini chocolate chips
parchment paper for baking

Directions:

Place almonds on baking sheet, and toast for 10 to 12 minutes at 350ºF.
Remove the almonds from the oven and let them cool completely.
Reduce oven temperature to 300ºF.
Place the toasted almonds and sugar in a food processor with the metal blade and pulse until the almonds are coarsely chopped.
Place the egg whites and salt in a mixing bowl.
Whisk until foamy.
Add the vanilla and continue to whisk the egg whites until you have stiff peaks.
Gently fold the almond mixture and mini chips into the egg whites.
Line baking sheets with parchment paper.
Drop the batter by tablespoonfuls onto the parchment paper, leaving at least 1" between the cookie batter.
Top each cookie with a whole almond.
Bake the cookies for 25 minutes or until lightly browned.
Remove cookies from the oven and set aside for 2 minutes.
Use a spatula to remove the cookies to a wire rack to cool.

Note: To properly whisk eggs the bowl and beaters must be totally grease and oil free.When incorporating the almonds into the egg whites I like to use a spatula instead of a spoon. The thin spatula helps to prevent deflating the egg whites.

Strawberry Refrigerator Cake

2010-05-07T17:03:00.000-07:00

Strawberry Refrigerator Cake
(www.duncanhines.com)

Cake:
1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed

Topping:
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
2 cups frozen non-dairy whipped topping
Fresh strawberries (optional)

Baking Instructions:

Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.

For cake, prepare, bake and cool according to package directions.

Poke holes 1 inch apart in top of cake using handle from wooden spoon.

Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.

For topping:

Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries (optional). Refrigerate at least 4 hours. Serves 12-16.

Homemade Pitas

2010-03-14T16:07:00.000-07:00

Found this recipe thru my friend Heather in Missouri.

I think she is a foodie at heart.

Click HERE for the recipe. It has pics along with to help you make them.
It sure makes me want to get some garden stuff going.

Cinnamon Roasted Almonds

2009-12-27T14:34:00.001-08:00

Preheat oven to 270 degrees.

3 lbs. raw Almonds* (about 8 c.)
3 Egg Whites
3 tsp. Vanilla
1 1/2 c. White Sugar
1/2 tsp. Salt
3 tsp. Cinnamon
1 1/2 c. Brown Sugar

Place parchment paper inside a large 10 x 15 inch pan. Lightly beat egg whites. Add vanilla and beat until frothy but not stiff. Pour almonds into a large mixing bowl and pour egg mixture over almonds. Stir until well coated. In a seperate bowl, mix brown sugar, white sugar, salt and cinnamon. Sprinkle over nuts, tossing to coat. Spread evenly on prepared pan. Bake for 1 hr. stirring every 15 minutes until golden. Allow to cool and store in air tight container.

*Costco sells a large 3 lb. bag of almonds that I use when I make this recipe. It's the perfect amount for a nice coating on the almonds.

Pumpkin Squares with Cider Caramel Sauce

2009-10-21T16:54:00.000-07:00

Photo from Family Fun

I tried this recipe from the Family Fun Magazine, Oct. 2009, pgs. 88-91. It was delicious!

It was extremely moist. Some of my kids ate the cake plain, some with only ice cream, and others with the works: ice cream & caramel sauce. I would highly recommend the works. Pour the sauce on while warm and it melts the ice cream a bit--so so good.

No-Bake Oatmeal Cookies

2009-06-25T20:16:00.001-07:00

Click HERE for yummy no-bake oatmeal cookies.

Makes 2 doz.

Garlic-Parmesan Chicken

2009-05-26T20:49:00.000-07:00

This is literally one of the easiest things I've ever made and I thought it was delish!

1/2 c. grated Parmesan Cheese
1 pkg. Good Seasons Italian Dressing Mix
1/2 tsp. Garlic Powder
6 boneless/skinless chicken breast halves

Mix cheese, dressing and garlic powder. Moisten chicken with water and coat with cheese mixture. Place in shallow baking dish. Bake at 400 degrees for 20-25 min. or until chicken is done.

Cottage Ranch Dip

2009-05-26T20:46:00.000-07:00

1-12 oz. carton Cottage Cheese
1 pkg. Ranch Dressing Mix
2 T. Milk
1/2 c. Mayonnaise

Put all ingredients in a blender and blend on low. Turn to high and blend until smooth. Serve with crackers or fresh vegetables.

I just made this recipe and loved it!! I was looking for an easy dip to go on Ritz crackers and this worked out perfectly. I didn't blend it due to time constraints but I'm sure it would have been good that way too. Super easy, super yummy!

Feta Bruschetta

2009-04-22T10:05:00.000-07:00

(From the Taste of Home Contest-Winning Recipes)

1/4 cup butter, melted
1/4 cup olive oil
10 slices French bread (1" thick)
1 4-oz. package crumbled Feta cheese
2-3 garlic cloves, minced
1 T. minced fresh basil or 1 tsp. dried basil
1 large tomato, seeded and chopped

In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly browned on top.

Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.

These were delicious. (I love feta cheese & garlic, though.) Leftovers can be stored in the fridge and reheated in the microwave. All amounts can be varied depending on how strong you want the flavors.

Pasta Fritatta

2009-04-22T09:58:00.000-07:00

(From the Taste of Home Contest-Winning Recipes)

I had to make a few variations because out of necessity. What I changed is in parenthesis.

1 large onion, chopped
1 T. vegetable oil
12 ounces sliced deli ham, finely chopped
4 garlic cloves, minced
6 eggs
3 egg whites
1/2 cup shredded mozzarella cheese
2 T. minced fresh parsley (used 1 T. dried)
1 - 1 1/2 tsp. Italian seasoning (thought I had but didn't so I used a pinch of oregano and basil instead)
1/2 tsp. salt
1/2 tsp. pepper
dash of cayenne pepper
2 cups cooked angel hair pasta

In an ovenproof skillet (don't have one so I used a regular skillet), saute onion in oil. Add ham & garlic; saute 1 minute longer. Remove and set aside.

In a large bowl, whisk the eggs and the egg whites. Add cheese, parsley & seasonings. Add the ham mixture and pasta.

Coat the same skillet (I used an 11x7 baking dish) with cooking spray if necessary. (It was necessary.) Add pasta mixture. Cover and cook over medium heat for 3 minutes. (I just stuck it in the 400 degree oven for an extra 3 minutes.) Uncover. Bake at 400 degrees for 13 minutes or until set. (It took about 18 minutes in an 11x7.) Let stand for 5 minutes before cutting.

This goes great with a green salad!

Caramel-Pecan Cheesecake Bars

2009-04-07T12:07:00.000-07:00

This recipe is from Kraft Foods. They are the best homemade cheesecake bars I've ever tried. :) YUMMY!! Enjoy!

Ingredients:

1 cup PLANTERS Pecan Pieces, divided

1-1/2 cups crushed NILLA Wafers (about 50)

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

24 KRAFT Caramels

1 Tbsp. water

3 squares BAKER'S Semi-Sweet Chocolate

How to make it:

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides. Remove 1/2 cup nuts; set aside. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

Homemade Samoas

2009-03-16T20:19:00.001-07:00

My friend had this on her blog and I couldn't help but resist passing it along. I made individual samoas last year but this bar idea looks fantastic!

Cookie base:

1/2 c sugar

3/4 c butter, softened

1 large egg

1/2 tsp vanilla

2 c flour

1/4 tsp salt

Cream together sugar and butter until fluffy. Beat in egg and vanilla. Working at low speed gradually add flour and salt until crumbly. Pour crumbly mixture into 9x13 pan lightly greased or lined with parchment paper and press into an even layer. Bake 20-25 minutes until base is set and edges are brown. Cool completely.

Topping:

3 c shredded coconut (sweetened or unsweetened)

12 oz chewy caramels

1/4 tsp salt

3 Tbsp milk

10 oz semi sweet chocolate

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Here's a note my friend included: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.(If you are really want the original Samoa cookie, the recipe is found here. Both recipes were found on bakingbites.com.)

Here's a bonus recipe for copy cat thin mints as well. I've made them before and they're tasty!

Cake Frosting

2009-03-12T14:34:00.000-07:00

Here you go Ashlee!

3/4 c. sugar
1/4 c. light corn syrup
2 T. water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Put all ingredients except vanilla in a pan. (Use a double boiler if you have one - which I don't - so I boil water in a big pan and then put the ingredients in a smaller pan and hold it on top of the boiling water.) Turn stove on high. Beat while heating until the frosting is stiff and thickened. (Takes probably 10-15 minutes. Basically you just want it thick enough to spread without sliding off.) Remove from heat and add vanilla. Beat some more. Add food coloring if desired. Spread on cake.

Angel Hair Pasta with Creamy Clam Sauce

2009-02-25T18:36:00.000-08:00

This recipe is by "Nanners" from recipezaar.com--I found it today, changed it a bit, and it was delicious! I've never made a cream sauce from scratch (sad, I know!), and this was so easy that I had to share. Sorry the photo isn't the best, but you get the idea. Add some rosemary bread and veggies and you have a yummy meal. Enjoy! :)

Weeknight Pasta With Clam Sauce
Recipe #111506 35 min 15 min prep

Ingredients:
8 ounces uncooked angel hair pasta
2 (6 1/2 ounce) cans minced clams
1 T butter
5 cloves garlic, minced
1/2 cup heavy cream
4 ounces Monterey jack cheese, shredded
1 tablespoon dried parsley flakes
parmesan cheese
fresh ground pepper

Directions:
1-Cook pasta according to package directions; drain.
2-While pasta cooks, drain the clams and reserve 3/4C of the clam liquid.
3-Melt butter over medium heat in skillet.
4-Add garlic to butter and sautee 1-2 minutes- do not brown.
5-Add cream and clam liquid.
6-Bring to a boil, stirring often.
7-Reduce heat to medium low and simmer for 10-15 minutes.
8-Add the clams and parsley till clams are heated.
9-Turn off heat and add Monterey Jack cheese and pasta and toss well.
10-Serve hot and season with parmesan and fresh ground pepper if desired.

Roasted Chicken

2009-02-08T18:29:00.000-08:00

I'm so excited to be a part of this group! I love cooking and baking and I love new recipes so I'm excited to be a part. Thanks for having me.

This week Smith's had really cheap whole chicken's ($0.59/lb which made them about $3-4 a piece) and so I decided it was time for me to roast my first chicken. I'm sure that some of you are pros at this but it was a first for me and it was delicious.

Roasted Chicken

1 whole chicken
1-2 Tbsp melted butter or olive oil
salt and pepper
your favorite seasonings

1.Preheat the oven to 450F.
2.Remove insides and neck from chicken and place in roasting pan (or a cookie sheet lined with tin foil because I don't have a roasting pan)
3.Brush chicken with melted butter or olive oil.
4.Season with salt and pepper and your other favorite seasonings. I used some tarragon, poultry seasoning, and season salt. Lemon pepper or straight BBQ sauce brushed all over would be delicious too.
5.Reduce heat to 350F and cook 20 minutes per pound of chicken. The thigh meat should read about 180F on a thermometer when it's done.
6.Carve it up like a turkey and enjoy!

I also have an extra bonus for this post. If you haven't seen this site it's incredible. Everything in the picture below (except the doilie and wrappers) is made from cake. The box and everything. It's truly amazing! I don't know how she does it. How easy would this be to replicate Nancy?

Chicken & Spinach Manicotti

2009-02-03T07:15:00.000-08:00

I told myself to remember to take a picture of the finished product as I was making this and then wouldn't you know it? I forgot! But it was yummy...and pretty.

Saute:
2 T. butter
1/4 c. onion
1/4 c. mushrooms (I always prefer fresh to canned and then I throw the extras in a green salad.)

Add & simmer 5 minutes:
1 c. cooked spinach (I used almost a whole bag of fresh spinach instead and let it wilt. The rest I put in the salad.)
2 c. cooked white chicken - cut in small pieces
1/4 tsp. nutmeg
salt & pepper

After cooled, add:
3/4 c. ricotta cheese
2 T. cream

Boil a package of manicotti noodles until almost cooked thoroughly. (I went one minute below recommended cooking time on the package.) Stuff manicotti with filling. Pour 1/2 jar of spaghetti sauce on the bottom of a 9x13 pan. Add stuffed manicotti. Cover with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Santa Fe Soup with Melted Cheese--Crockpot

2009-01-14T12:26:00.000-08:00

From the "Fix-It and Forget-It Cookbook"

Santa Fe Soup with Melted Cheese
Makes 8 servings

1 lb. Velveeta Cheese, cubed
1 lb. ground beef, browned & drained
15 ¼ - oz. can corn, undrained
15 – oz. can kidney beans, undrained
14 ½ - oz. can diced tomatoes with green chilies
14 ½ - oz. can stewed tomatoes
2 Tbsp. dry taco seasoning
Corn chips or soft tortillas

1. Combine all ingredients except chips or tortillas in slow cooker.
2. Cover. Cook on High 3 hours.
3. Serve with corn chips as a side or dip soft tortillas in individual servings in soup bowls.

Easy Bacon & Cheese Quiche

2008-10-27T15:26:00.000-07:00

1 lb. bacon cooked and crumbled
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper

Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions on plate.
The remaining ingredients blend up (mix thoroughly) and pour over the other things.
Bake 30 minutes at 400 degrees until knife inserted comes clean.When I use my 9 x 9 stoneware it usually takes 40 minutes to bake, not 30. I also at times put foil around the edges to cover it so that it doesn't get too brown.

Avocado Salsa

2008-09-05T14:52:00.000-07:00

This comes from Ashlee's sister, Lindsay. She made it for us last summer when we were all out visiting my parents at the same time. It is delicious! She didn't really have a name for it, so I gave it one.

Avocado Salsa

2-3 Large tomatoes, diced
1-2 Ripe Avocados, peeled and diced
Keep the pits of the avocados and add in the salsa to keep them fresh.
1 can of white corn, drained
1 can of black beans, drained
1 - 0.7 oz. package Good Seasons Italian dressing mix, prepare as directions indicate

Combine all ingredients. Serve with tortilla chips. Refrigerate any remaining salsa.

I also added a little bit of chopped up fresh cilantro this time and it was yummy too.
It tastes a lot better the second day...of course, but who can wait that long???!

I used this salsa on my taco salad--just used chips, taco meat, the salsa, and then a bit of cheese on top and it was sooooooooooooo delicious!

Chocolate Peanut Butter Chip Cookies

2008-09-05T06:36:00.000-07:00

This recipe comes to us from Betty Crocker. Originally it is a double chocolate chip recipe, that calls for only 1 c. of chocolate chips. However, our family prefers it with peanut butter chips.

1 pkg. Chocolate cake mix
½ c. butter or margarine, softened
1 tsp. vanilla
2 eggs
½ c. chopped nuts (optional)
1 c. peanut butter chips (actually I use the entire bag)

Preheat oven to 350º.

Beat half the dry cake mix, the butter, vanilla, and eggs in large bowl on medium speed until smooth, or mix with spoon.
Stir in remaining cake mix, the nuts and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are set (centers will be soft).
Cool 1 minute; remove from cookie sheet to wire rack.

Yields about 5 dozen (Maybe if you really do teaspoonfuls, but we never have that many.)

Sorry for no picture this time around. We ate them all before I actually thought of it.

Popeye Pancakes

2008-09-04T15:49:00.000-07:00

POPEYE PANCAKES

Mix together until smooth:
1 c. whole wheat flour
1 c. milk
6 eggs

Melt 6 Tbs. butter, pour into 8 x 8 cake pan.
Pour flour mixture over melted butter. Do NOT mix.

Bake at 400 degrees for 25 minutes.
Serve warm with syrup.

**I usually make sausage or eggs to eat on the side. However, these pancakes are extremely filling.
**Also, I made 1 1/2 times the recipe for my family of 7.
**Half the recipe for 2 people.

Thanks Everyone!

2008-08-20T10:11:00.001-07:00

I just have to post a quick "thank you" for the pictures you all include with your recipes!! It makes me that much more excited to try them.

Joseph Fielding Smith's Favorite Sherbet

2008-08-19T15:19:00.000-07:00

Tonight we are having an ice cream social for Enrichment and this is the ice cream that I am making to take and share. This is really yummy--although I should say that my kids aren't exactly as thrilled about it as I am. It must be for more mature palates. I first had this a couple years ago when our then RS president brought it to something. I've been making it ever since. If you want some more info about Joseph Fielding Smith click here for a FHE lesson about him from LDS Living magazine.Joseph Fielding Smith's Favorite Sherbet

2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed

In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.

Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)

Tip
***It almost fills a 5 qt. ice cream bucket. I usually try and put it in the freezer an hour or so before serving it as it can be soft.

Apple Turnover

2008-08-14T10:01:00.000-07:00

Preheat oven to 350 degrees.

In a large bowl combine:
1 cup shortening
2 1/2 cups flour
1 tsp. salt
1 1/2 Tbsp. sugar
Mix with a fork or pastry mixer till well blended (like you are making a pie crust).

Mix together
1 egg yolk (save the egg white)
2/3 cup milk
Add to other ingredients and mix into a dough.

Roll dough onto wax paper or tinfoil into a rectangle shape. (If using tinfoil, grease and flour lightly). Transfer dough with paper to a baking sheet. Cover half the dough with two handfuls of quick oats. Spread 1 can of apple pie filling over oatmeal. Sprinkle with cinnamon and sugar. Fold over other half of dough on top and seal the edges. Whisk egg white till it forms a peak and brush white ontop of crust. Cut slits into the top layer of crust to allow for steam to come out. Bake at 350 degrees for 1 hour. (It will look done sooner, but leave it for the full hour.) Spread turnover with glaze when its done cooking.

Glaze: (mix ingredients until well blended.)
2 Tbsp. milk
1 cup powder sugar
2 Tbsp. butter or marjarine
1 tsp. vanilla

Grandma Johnson's Zucchini Casserole

2008-08-03T09:49:00.000-07:00

Cook in water until tender:

6 c. cubed, peeled zucchini

1/4 c. diced onions

Mix together:

1 can Cream of chicken (or mushroom) soup

1 c. sour cream

Add into above:

1 c. peeled, shredded carrots

Add all to drained zucchini and onion mixture. Mix thoroughly.

Mix separately:

1 large pkg. herb stuffing mix

1/2 c. melted butter

Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes.

**Note--I ususally double this recipe for my family of 7 and put it in a 9x13 pan.

Peanut Butter Bars

2008-07-31T12:48:00.000-07:00

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter or margarine
1 beaten egg
1/2 tsp. bkg. soda
1/2 tsp. vanilla
1/3 c. peanut butter
1/4 tsp. salt
1 c. flour
1 c. oatmeal
1/2 c. powdered sugar
1/2 c. peanut butter
1/4 c. milk
1 c. chocolate chips

Cream together sugars and butter. Blend in egg, soda, salt, vanilla, and peanut butter. Add flour and oatmeal. Mix thoroughly. Spread in greased 9x13" pan. Bake at 350 degrees for 15-20 minutes or until light brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes then spread.
In a separate bowl, combine powdered sugar, 1/2 c. peanut butter, and milk. Stir until smooth. Spread over melted chocolate chips. Cool; cut into bars.

Cheese Enchiladas

2008-07-31T12:42:00.000-07:00

1 can tomato sauce
2/3 c. water
1 T. chili powder
2 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. ground cumin
8 flour tortillas (8"), warmed
2 c. (8 oz.) shredded Monterey Jack cheese
1 1/4 c. (5 oz.) shredded cheddar cheese, divided
1 medium onion, finely chopped
1/2 c. sour cream
1/8 c. minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
shredded lettuce, sliced ripe olives, and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 T. sauce of each tortilla.
In a large bowl, combine the Monterey Jack, 1 c. cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 c. down the center of each tortilla. Roll up and place seam side down in a greased 9x13" baking dish. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. (Makes 8 servings)

Butterscotch Sauce

2008-07-29T10:14:00.000-07:00

This is so yummy that I could just eat it by the spoonful, although that would be really bad, so its best served over ice cream.

Combine in a sauce pan:
1/2 cup brown sugar
1/2 cup heavy whip cream
1/3 butter (marjarine wont work right, so use butter)

Heat all ingredients stirring continuously till boiling. Turn down heat and simmer for 3 minutes. Serve warm over ice cream or cake. Refrigerate leftovers. Reheat again in a microwave for 15-30 seconds before serving.

Creamy Spinach and Tortellini

2008-07-24T09:26:00.000-07:00

1 lb. uncooked fresh cheese tortellini
2 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
1 bag of fresh spinach or 9 oz. frozen spinach
1 c. cubed seeded tomato
1/4 c. chopped fresh basil or 1 1/2 tsp. dried (I sometimes substitute parsley)
1/2 tsp. salt
1/2 tsp. pepper
1 c. whipping cream
1/4 c. grated parmesan or romano cheese

Cook tortellini according to package directions. Set aside. Heat oil in skillet. Cook onion and garlic about 5 minutes. Add spinach, tomato, basil, salt and pepper. Cook 5 minutes. Stir in cream and cheese. Add cooked tortellini. (The longer you let this sit, the thicker the sauce will get!)

Walker Dessert

2008-07-23T14:53:00.000-07:00

1/2 gallon Pineapple Sherbet
Frozen or Fresh Strawberries
2 Bananas

Mix all together and freeze

Ok Annette, here is the only recipe that I have for Walker Dessert, I know for a fact though that Devin's grandpa doesn't follow it. I'm not all sure what he does though. I'm pretty sure you can use whatever sherbet and fruit that you want to. Nancy told me that you wanted this recipe, so I hope this works!

Vegetarian Linguine

2008-07-19T15:32:00.000-07:00

6 oz. uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb. fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 T. butter
1 T. olive oil
1 large tomato, chopped
2 tsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper
4 oz. provolone cheese, shredded
3 T. shredded parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.

*I've been wanting to try this from my Taste of Home magazine for several months but zucchini here has been so expensive until this week. It was worth the wait! It reminded me of something you'd order at Olive Garden. So good!!!

Sweet & Sour Chicken

2008-07-11T12:19:00.000-07:00

3 lbs Chicken
Garlic Salt, Salt and Pepper
3 Eggs Beaten
1/2 Cup Cornstarch
1/2 Cup Flour
Cooking Oil
Sauce:
3 Tablespoons Soy Sauce
1 1/2 Cup Chicken Broth
2 1/4 Cups Granulated Sugar
3/4 cup Ketchup
1 Cup White Vinegar
1 can (20 oz) Pineapple

Choose and cut a variety of chicken. Rinse chicken under running water, dip into beaten eggs and then into mixture of cornstarch and flour. Sprinkle with salt, pepper and garlic salt. Brown chicken in frying pan with enough oil to cover bottom of pan. Place browned chicken in 9x13 baking dish. Mix all sauce ingredients together in a bowl and pour over chicken. Bake for 45 minutes to one hour at 350 degrees uncovered, or until sauce thickens.

I got this recipe from the Walkers. It is one of Devin's favorites, and it is super easy to make. And it's really good too!

Chocolate Frosting

2008-07-07T14:58:00.000-07:00

Found on the internet after Brinley said she wanted a cake for FHE and I didn't want to drive to the store for a $1 can of frosting! (I can never remember the amounts and this one was good.)

2/3 c. butter - softened
1/3 c. cocoa
4 c. powdered sugar
1 tsp. vanilla
4 T. cream (I didn't have cream so I used 3 T. 1% milk)

Beat butter until light and fluffy. Gradually add cocoa and powdered sugar, beating well. Beat in vanilla and enough cream until desired spreading consistency. Frosts a 9x13" cake.

Oreo Balls (or Oreo Cookie Truffle)

2008-07-07T11:46:00.000-07:00

(from a friends blog...)

Ingredients:

1 pkg of Oreos

1 8oz pkg of cream cheese

6-8 squares of Almond Bark melting chocolate (can be found by the chocolate chips in the grocery store)

1/2 cup of white chocolate chips

parchment paper

Directions:

Crumble all oreo cookies (including filling) in a food processor or a blender. Put into a mixing bowl and with your hands mush in the cream cheese. Mix until you have a chocolate past (it will be thick). Roll into 1 inch balls and place on parchment paper on a cookie sheet. Should make around 36 balls. After they are all rolled out, stick them in the freezer while you melt the chocolate. If you use the microwave to melt, melt 2-3 squares at a time and follow package instructions on how to melt.

Using a spoon, place balls into chocolate and coat, then place back onto cookie sheet. After all the chocolate coating has dried, melt the white chocolate chips and drizzle onto balls. (I think that using a fork would work better than a spoon when it comes to drizzling). They taste better when they are cold, so just stick them into the fridge once all the chocolate is dried.

Santa Fe Chicken Salad

2008-07-01T14:46:00.001-07:00

Combine:
2 c. salad greens
1/3 c. southwestern chicken breast strips
1/4 c. canned corn, drained
Drizzle with 1 T. salsa and 1 T. dressing (light ranch)
Serves l.

Friendship Fudge (FHE Fudge)

2008-07-01T14:37:00.000-07:00

Put all ingredients in a gallon sized ziploc bag.
4 c. powdered sugar
3 oz. softened cream cheese
1/2 c. softened margarine
1/2 c. cocoa
l tsp. vanilla
1/2 c. chopped nuts (opt.)
Seal the bag and then pass it around the group with each
person taking a turn squeezing it and mixing it. There are
many lessons you could talk about while you mix the fudge.
When it appears mixed you give each person a spoon and they
can take a spoonful and share the wonderful fudge. (Little
kids love this.)

Pre-soak for white clothing

2008-07-01T14:31:00.000-07:00

l gallon hot water in a plastic bucket
l c. automatic dishwashing detergent
1/4 c. bleach

Stir solution. Add items and soak for
30 minutes. Then wash items in hottest water.

This will take out color so don't use it on colored
items.

Cilantro Lime Rice

2008-07-01T14:24:00.000-07:00

1 1/2 tablespoons olice oil
1 c. long-grain white rice
2 c. chicken broth
1/4 tsp. salt
grated rind and juice of l med. lime
1/2 c. chopped cilantro

l. Heat oil in a saucepan over medium heat; add
rice, stirring to coat.
2. Add broth and salt; increase heat and
bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook
20 minutes. Remove from heat and let stand l0
minutes.
4. Fluff rice with a fork and stir in lime
rind, juice and cilantro. Serves 4

Ice Cream in a Bag

2008-07-01T14:18:00.000-07:00

Place 3 tablespoons sugar, l c light cream (half and half) and 1/2 tsp. vanilla in a quart-size heavy zip-top plastic bag and seal.
Place that bag in a gallon size heavy zip-top bag. Layer ice and rock salt in the gallon bag and seal.
Toss the bag back and forth for approximately 10 minutes, and voila, it's ice cream. Serves 2 hot kids (or adults.)

Slushies

2008-06-29T20:12:00.000-07:00

Ingredients:

1/2 can of your favorite frozen concentrate juice

1/2 cup of milk

1/2 cup of sugar

A little less that a cup of water

1 tray (12-16) cubes of ice

Directions:

Combine all into a blender. Mix until most of the ice cubes are no longer in chunks. Serve immediately.

Perfect treat for a hot afternoon!!

Chicken Rolls

2008-06-29T20:02:00.000-07:00

Ingredients:

1 pkg of crescent rolls

4 oz of cream cheese

2 tablespoons butter

2-3 chicken breasts

lemon pepper, onion salt and garlic salt

Directions:

In a pan cook your chicken. Once it's almost done, cut your chicken into small cubes (I use kitchen scissors). I also add some lemon pepper to my cubed chicken.

In a bowl, cream together cream cheese, butter, lemon pepper, onion and garlic salt (add to taste). Once your chicken is cubed add and mixed together with cream cheese mixture.

Roll out your crescent rolls, and stuff with chicken. It's easier if you flatten out the roll before you add the mixture so that you have enough left over to fold up the roll. I usually take the bottom two corners, fold in and then roll the rest up.

Cook in oven at 375 (or whatever your crescent rolls cook at) or about 12-15 mins or until rolls are golden brown.

Makes 8 chicken rolls.

Ranch Fried Chicken

2008-06-29T19:47:00.000-07:00

We love this recipe! It's not the most healthy meal you've ever had, but if you like Ranch, it's a good one.

Ingredients:

1-2 pkgs. of Hidden Valley Buttermilk Ranch (which you'll need mayo and buttermilk to make the ranch)

Flour

1 pkg of chicken either breasts or tenders (tenders cook faster)

vegetable oil (or whatever oil you cook with)

Directions:

Once you've made your ranch, place chicken into a gallon size ziploc bag. Pour in enough ranch to coat the chicken. Place in fridge to marinate. You can have it in there for as long as you'd like but a minimum of 10 mins.

Pour enough oil into a pan to cover the bottom. You don't want the oil too hot, so around medium heat would work. (HINT: To know when your oil is ready to cook with, place a wooden spoon into the oil and if you see bubbles around the spoon it's ready!!)

In the mean time, get out two bowls, one with ranch and the other with flour. Once your chicken is done marinating, place chicken in flour. Shake off any extra flour then place in ranch and then once more in flour. Repeat for remaining chicken.

Then cook your chicken. Depending on how much chicken you have, you may need to clean out your pan and heat up new oil because some of the batter will be in your pan.

Serve with remaining ranch!! Enjoy!

Sweet and Sour Sauce

2008-06-27T20:33:00.000-07:00

This is a yummy sauce that my mom makes and then cans for her pantry. Enjoy!

In a large skillet, combine:
2 cups diced tomatoes
1 cup diced onion
1 cup chopped green pepper
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 oz. chunked pineapple, drained (but save the juice)

To the pineapple juice add:
1/4 sup sugar
1/6 cup corn starch
1/8 cup water

Combine all ingredients and simmer on low for 20-30 minutes. (Or until the sauce is thickened)
Serve over rice. You can also add chicken, beef, or pork chunks to make it a meat dish!

Cilantro Chicken

2008-06-24T08:31:00.000-07:00

6-8 Frozen Boneless Skinless Chicken Breasts
1 bunch of Cilantro (chopped finely)
1/2 cup Sour Cream
1/3 cup Good Seasons Italian Dressing
Grated Parmesan Cheese
Salt and Pepper

Preheat oven to 425 degrees. Place frozen chicken breasts on a baking dish or pan and bake for 30 minutes. Test for doneness. Chicken should not be served at less than 170 degrees when tested in the center of the breast. Place baked chicken on serving dish or plate. Sprinkle with a generous bed of chopped cilantro. Top with a dollop of sour cream and a tablespoon of italian dressing on each piece of chicken. Sprinkle with parmesan cheese then add salt and pepper. Serve immediately.

This is one of the simplest recipes. It's very fresh and tasty. My mother-in-law made something similar at a dinner party and I made my own twist. Her recipe used the cilantro pureed with a clove of garlic. Try it both ways and let me know what you think.

Cheesy Chicken Breasts

2008-06-23T15:25:00.000-07:00

6 boneless, skinless chicken breasts
5 slices bread
2 c. grated cheddar cheese (small grate works best)
1/2 c. grated parmesan cheese
1/2 tsp. salt
1 tsp. pepper
1/4 tsp. garlic powder
1/2 c. margarine

Wash & pat dry the chicken breasts. In blender, whirl bread (to make fine bread crumbs), salt, pepper and garlic. Mix bread mixture with cheeses. Melt margarine. Dip chicken breasts in melted margarine, then roll in bread and cheese mixture. Place in well-oiled (Pam spray) 9x13 inch pan. Bake, uncovered, at 350 degrees for 40 minutes.

I usually use 12-14 chicken tenders instead.

Lemon Pepper Chicken

2008-06-23T15:23:00.001-07:00

1/4 c. flour
1 1/2 tsp. lemon pepper
1/4 tsp. salt
1 lb. chicken breasts
2 T. butter

Mix flour, lemon pepper and salt on a plate. Moisten chicken lightly with water. Coat evenly with flour mixture. Melt butter in large nonstick skillet on medium heat. Add chicken; cook until lightly browned and cooked through, turning once.

Oreo & Fudge Ice Cream Cake

2008-06-23T08:15:00.000-07:00

This is a super easy, super yummy ice cream cake from the kraft foods magazine. If you want a video of how to make this, follow this link http://kraftfoods.com/kf/recipes/oreo-fudge-ice-cream-106562.aspx

Ingredients:
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Tips:
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Asparagus Quiche with an easy cornbread crust

2008-06-23T07:13:00.000-07:00

4 eggs beaten
2 cups light cream
1/4 tsp nutmeg
1/2 tsp salt
Pinch of cayenne pepper
1 1/2 cups crumbled cornbread
10-12 spears of asparagus
(save 3 inch tips for decorating the top)
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees. In a small mixing bowl beat the eggs with the cream. Add nutmeg, salt and pepper. Continue to mix well until there is froth from the cream. Let mixture rest while crust is prepared. In an 8 inch round pan or pie dish crumble cornbread and press onto bottom of pan. Crust should be even and about 1/4 inch thick. Cut 3 inch tips off asparagus and set aside. Chop remaining portion of asparagus and arrange randomly on top of pressed crust. Add bed of cheese over crust and asparagus, then pour egg and cream mixture over cheese bed. Decorate with asparagus tips in starburst pattern. Put in oven on the center rack and bake for 15 minutes then adjust temperature to 350 degrees and continue to bake for 30 minutes or until firm. Test readiness with a knife in the center of the quiche. The knife should come out clean. Let rest for 10 minutes then cut and serve. Serves 8.

This is a sweet delight. It can be served warm or cold. You'll love any leftovers. I usually make two just so I can chill one and eat one warm. Enjoy at breakfast, lunch or dinner. Try other variations using ham, bacon, spinach, or carmelized onion. It's great with mozzarella, too.

Sweet & Sour Meatballs

2008-06-23T07:01:00.000-07:00

1-1 1/2 lb. lean ground beef
3/4 c. oatmeal
2 eggs, slightly beaten
1/2 c. finely chopped onion (or 1/4 c. dried onions)
1/2 c. milk
1 tsp. salt
dash pepper
1 tsp. worchestershire sauce

Mix all ingredients. Form into balls and place in 9x13 dish. Hint: put ice and water in shallow dish and dip palms of hands on water to keep meat from sticking to your hands; helps make smooth meatballs. Spoon sauce over meatballs and bake uncovered at 350 degrees for 30 minutes.

SAUCE:
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. mustard
1/4 c. barbecue sauce
1 tsp. worchestershire sauce

I usually serve these with rice. (This is my mother-in-law's recipe and I've never met one of her recipes I didn't like!)

Pear-Apple Crumble Pie

2008-06-22T14:42:00.000-07:00

3/4 c. crushed Nilla Wafers (about 24 wafers)
1/4 c. firmly packed Brown Sugar
1/4 c. (1/2 stick) Butter, melted
1 ready-to-use refrigerated Pie Crust (1/2 of 15 oz. pkg.)
4 oz. Philadelphia Cream Cheese, softened
2 large baking Apples, peeled, sliced
1 large fresh Pear, peeled, sliced
1/3 c. granulated Sugar
1/4 c. Flour
1/2 tsp. ground Cinnamon
1-1/4 c. Cool Whip, thawed

PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

PLACE pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

BAKE 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

I found this recipe on kraftfoods.com and LOVED it! It's not your traditional apple pie but is still scrumptious.

Easy Caramel Corn

2008-06-20T14:48:00.000-07:00

1 cup Karo Syrup
1 cup Butter
2 cups Brown Sugar
1 can Sweetened Condensed Milk
1 -16 oz bag Barrel o' Fun Corn Pops (or Mike-sell's Oven Baked Puffcorn Delites - the original flavoring)

Boil Karo Syrup, Butter and Brown Sugar for 4 minutes. Add Sweetened Condensed Milk and boil for 2 more minutes. Pour over corn pops and stir until evenly coated.

If you like caramel popcorn you will like this even better!!

Orange Julius

2008-06-19T17:51:00.001-07:00

1/2 can frozen orange juice concentrate
1 c. milk
1 c. water
1/4 c. sugar
1 tsp. vanilla
approx. 24 ice cubes

Put all in blender and blend until ice is crushed and the drink is smooth. Add more ice if you want it thicker. Makes approx. 5 10-oz. servings.

A must for summer!!

Perfect Pasta Salad

2008-06-19T08:06:00.000-07:00

8-10 oz. pkg. pasta (I use curly roni, penne, etc.) Boil, drain and chill.
1 large cucumber, diced
1 large tomato, diced
1 can large olives, sliced

Combine all ingredients in a large bowl. In a seperate bowl combine 1 cup mayo and 1 packet dry Ranch mix. Stir together then add to vegetables and pasta. Stir well.

(I know tomatoes are an issue right now so last time I made this I used cherry or grape tomatoes cut in half.)

Boston Clam Chowder

2008-06-19T08:01:00.000-07:00

2 cans (6 1/2 oz. each) minced clams (I chop them up into very small pieces.)
1 c. finely diced celery
1 c. chopped onion
2 c. finely diced potatoes
3/4 c. butter
3/4 c. flour
1 quart half & half
1/4 tsp. pepper
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, until potatoes are tender, about 20 minutes. In meantime, melt butter. Add flour and blend and cook a minute or two. Add half & half and cook and stir until smooth and thick, using a wire whisk. Add undrained vegetables and clams and heat through. Season with pepper, salt, sugar, and thyme. Makes 8 servings.

I know it's summer but this soup is soooo good I'm tempted to make it anyway!!

Parmesan Shells

2008-06-18T14:37:00.000-07:00

2 1/2 -3 c. small shells, uncooked (or 10 oz. large shells)
1/2 c. butter
1 chicken breast, cut in thin strips
4 oz. can mushrooms (or 1/4 lb. fresh mushrooms, sliced and sauteed)
2 T. flour
3/4 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
2 1/2 c. half & half
1/2 c. grated parmesan cheese
chopped parsley (optional)

Cook noodles. Drain and return to pan. Add 1/4 c. butter and toss until melted. Saute chicken strips in another pan in rest of butter. Add drained mushrooms and heat through. Remove chicken and mushrooms from melted butter and place in pan with noodles. To melted butter stir in flour, salt, pepper and bouillon. Add half & half and cook and stir until thick. Add parmesan cheese. Pour over noodles and toss. Sprinkle with parsley.

Warning: This recipe is not for the calorie-conscious!