Asian Chicken Salad

Hi, I am Heather. I know the Stratons from "way back when" in the Colleyville Ward. This is my favorite salad these days, my husband even loves it. Its very versatile, I hope it is Lugubrious worthy!

2 Cups of cooked chicken breasts
1 bag or 1/2-3/4 head of lettuce OR 1 bag of shredded cabbage OR broccoli coleslaw mix
1 cup of pecan halves (slivered almonds can also be used)
1/2 bag of Chinese Chow Mien noodles or 1 bag of Ramen noodles broken and sauteed in butter (The original recipe calls for fried won tons, which are fab but I was trying to cut down the calories and the effort so I went with the noodles)

Dressing for Asian Chicken Salad

2 tsp of Mrs Dash Original
4 Tbsp sugar (I have used Splenda before and its just as good)
1/4 cup of oil
4 Tbsp vinegar (I usually use cider vinegar)
1 tsp salt

Add chicken to lettuce/cabbage and set aside. Combine the dressing ingredients in a jar with a tight lid. Shake well before pouring on salad. Next add noodles and pecans. Toss and serve. I just pour the dressing on until its well covered, I don't always use it all. Serve with crusty bread. If you are taking the salad to eat for a church dinner or something, you can mix it in advance and then add the noodles when you get there.

Banana Bars

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2 normal sized)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Heat oven to 375°F . Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown.

I like to frost them while they are still fairly warm. That way the frosting seeps in to the bars. (Adding to the density).

Frosting
1 1/4 C. powdered sugar
1 1/2 T. butter, softened
1 tsp. vanilla
1-2 T. sour cream

Sour Cream Coffee Cake

I made this for Mandy's baby shower---yum!

1 ½ c. sugar
¾ c. butter or margarine, softened
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. salt
1 ½ c. sour cream

Heat oven to 350 degrees. Grease bundt cake pan, tube pan, or 2 loaf pans.
Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium, scraping bowl occasionally, 2 min. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Prepare filling.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 T.). Repeat 2 times. Bake until toothpick inserted near center comes out clean, about 1 hr. for bundt pan. Cool slightly; remove from pan. Cool 10 min. and drizzle with glaze. Makes 14-16 servings.

Filing –
Mix ½ c. packed brown sugar, 1 ½ tsp. cinnamon, ½ c. chopped nuts (opt.)
Light Brown Glaze –
¼ c. butter or margarine
2-3 T. powdered sugar
1 tsp. vanilla
1-2 T. milk
Melt butter in saucepan over medium heat or in microwave. Stir in p. sugar and vanilla. Stir in milk a little at a time until glaze is smooth and of desired consistency.

Avocado Mandarin Salad

This is a nice fresh alternative for a summer salad!

10 oz pkg mixed salad greens
15 oz can mandarin oranges
Thin slices of red onion (put in as much or as little as you want)
1/4 cup toasted almonds (I used honey toasted almonds)
1/2 cup Italian Salad Dressing or Balsamic vinaigrette
2 ripe avocados, seeded, peeled and cut into chunks

In a large salad bowl combine greens, mandarin oranges, onions and nuts. In a smaller bowl combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado chunks and dressing to salad. Toss and serve!

*Note: I made this yesterday and LOVED IT! However, I had a little left over and put it in the fridge -- I tried to eat it for lunch today and let's just say that this IS NOT a good leftover salad. So, only make enough to eat with your meal or the remaining will go to waste!

Fresh Basil Pasta

1 c. chopped onions
1 clove garlic, minced
2 T olive oil
1 can (14.5 oz) italian stewed tomatoes
1/2 pint whipping cream
1 c. fresh, chopped basil
1 c. fresh, grated parmesan cheese
salt and pepper
Penne or bowtie pasta

Saute onions and garlic in olive oil until tender. Add tomatoes and simmer until bubbly. Remove from heat and add whip cream. Add all other ingredients and toss.

* May also add mushrooms, zuchinni, chicken or shrimp

Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette (I used Brianna's Santa Fe)
1 can (15oz) black beans, rinsed and drained
1 t ground cumin
2 c fresh corn kernels, about 2 large ears (I used canned corn)
2 oz smoked mozzarella, diced (I used fresh mozzarella)
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro

In a largo bowl, combined vinaigrette, beans, cumin and salt and pepper to taste; sent aside. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together. Chill until ready to serve.

*This would also make a great salsa.
This recipe is from Women's Health Magazine {Makes 4 servings; per serving: 324 calories, 9 g fat, 42 g carbs, 11 g fiber, 13 g protein}

Summertime Risotto

1 pint cherry tomatoes
1/4 cup olive oil
1 t garlic
1 small onion, diced
2 cups diced zucchini
1/4 cups lemon juice
1 cup arborio rice
1 cup white wine (or white grape juice)
2-3 cups chicken broth (I used vegetable broth)
2 T butter
6 T grated Parmesan cheese

Tomatoes: Heat oven to 250. Toss tomatoes with 2 T olive oil and season with salt & pepper. Bake 1 hour.

Zucchini: Heat 1 teaspoon oil in pan. Cook garlic and half onion until translucent; add zucchini and cook 5 minutes (I cooked closer to 8 minutes to get the zucchini extra soft). Puree in blender with lemon juice and 1 Tablespoon olive oil. Season with salt & pepper.

Risotto: Heat 1 Tablespoon olive oil in medium pot on medium heat. Saute onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine and cook until rice absorbs liquid. Add broth 1 cup at a time until absorbed stirring continually for 20 minutes or until rice is tender. (I used about 2 1/2 cups of broth) Once cooked, stir in zucchini puree, butter and cheese. Top with roasted tomatoes.

*I got this recipe from Self.com (they have lots of great lower fat/calorie healthier recipes)

Blueberry Pound Cake

2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
4 eggs
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries, thaw if frozen
1 cup coarsely chopped pecans (I leave them out)

Preheat oven to 325.

In a large mixing bowl, beat sugar and butter until light and fluffy. Add vanilla. Beat in eggs, one at a time until well blended.

Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.

Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter. Sprinkle 1 tablespoon granulated sugar into bottom of a bundt cake pan, then pour in batter. Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert on cooling rack; cool completely. Sprinkle with powdered sugar when serving.

Jeweled Couscous

1 1/2 cup water
1/2 t salt
1 T butter (optional)
1 cup couscous
1/3 cup craisins
1/3 cup dried apricots, chopped
1/2 t ginger
1/2 t cinnamon
1/4 t cumin

Bring water, salt and butter to a boil. Add remaining ingredients. Cover and remove from heat. Let stand until the water is absorbed, about 5 minutes. Fluff couscous.

Mango & Pine Nut Salad

2 cups chopped fresh Mango
1/3 cup orange juice
2T olive oil
2 T grainy Dijon mustard
1/2 t salt
1/4 t pepper
4 cups shredded Romaine lettuce
1 cup finely shredded red cabbage
1 cup thinly sliced scallions
2 cans (15oz) cannellini beans (or white kidney beans), rinsed and drained
1/4 c raw or toasted pine nuts

In a mini chopper or blender, puree 1/4 cup mango, OJ, oil, mustard, salt and pepper. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Makes 4 servings. (Per serving: 372 calories, 14 g fat, 52 g carbs, 12 g fiber, 12 g protein) {This recipe came from Women's Health Magazine}

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

Topping
1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

Crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

Caramel
1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!

Pork Roast with Cumin/Mixed Berry Sauce

Heat oven to 400 degrees
2-3 lb. pork loin
salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/2 cup other berry preserves like boysen, black, or raspberry (can mix 2)
1 t. ground cumin
2 parsnips, peeled and cut in large cubes
Olive oil

Put pork in baking dish with a little olive oil on bottom. Season the pork with salt and pepper.

In a small bowl, combine the strawberries, preserves and cumin. Mix well and pour over the pork. Arrange the parsnips around the pork, rolling them in the olive oil. Roast 45 minutes in the oven. Remove and let the pork rest for 10 minutes (so doesn't lose juices) then slice and serve with sauce to pour over. Yes, the parsnips make a difference and they are very tasty, too.

Whole Wheat Hotcakes

This is from my Aunt Marilyn of the Marilyn's popcorn recipe fame! She is a great cook.

2 egg whites, beaten stiff
1 1/2 cups whole wheat flour
1 T. baking powder
3/4 t. salt
3 T. raw sugar or brown sugar
2 egg yolks
1 1/2 cups whole milk (I use whatever % I have which is never whole)
3 T. vegetable oil

In a small bowl, beat egg whites with electric mixer until stiff peaks. In larger bowl, combine ingredients in order given EXCEPT leave egg whites until last. Mix briefly, scrape sides and bottom of bowl and stir, and then fold in egg whites by hand until just incorporated. Cook like normal and enjoy!

Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!

Farm Favorites!

I can say "amen" to the other favorites already listed! I have really enjoyed the variety of recipes and good ideas from the blog! Keep 'em coming! Here are a few of our favorites down here on the farm!

Pasta Melissa One of my favorites!
Dutch Babies Zoe can eat 1/2 of the 9x13 pan on her own and would eat them EVERY morning for breakfast!
Chicken Chowder with Chipolte Nate's absolute favorite soup and one of the few "leftovers" he will eat!
Hawaiian Haystacks Tanner would eat this for dinner every night if I would let him!!

faves faves faves

Mandy seems to have already posted three of my faves (spicy creamed corn, tomatillo burritos, and barley soup), so here are the other two:
cajun chicken linguine
mediterranean pasta

for good measure, a few others I really like:

baked french toast
tortilla soup
sweet snack mix

Love Fruit Treats

I got the ideas for these by looking at fruit pizza recipes. They turned out really yummy and pretty but you need to eat them right away or the cookie will get soggy.

Cookie

6 cups flour

3 tsp. baking powder

2 cups butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours Roll to desired thickness and cut into hearts. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Cream Topping

8 oz. cream cheese
7 oz. marshmallow cream

Mix together with an electric mixer and chill until you are ready to spread on the cookies. This is also what I use as a fruit dip. It is great for strawberries.

Fruit Topping

Strawberries
Kiwi
Apricots
Can of mandarin oranges

Chop up fruit and spoon over cream topping. Serve immediately and enjoy!

Molten Chocolate Cakes

Alycia, my sister, found this recipe somewhere and we usually have it with ice cream. Last Sunday I just had to have a molten cake so we tried it with fresh strawberries and melted white chocolate on top. The strawberries were fabulous with it because it was like eating chocolate covered strawberries. You really couldn't taste the white chocolate but it looked pretty.

4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 10-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

Chicken Pot Pie with Sweet Potatoes & Peas

Crust
1 cup flour - I'd like to try wheat flour but haven't yet
½ tsp. salt
¼ cup and 2 Tbsp shortening
3 Tbsp. cold water

Filling
¼ cup butter
¼ cup wheat flour
1 Tbsp. finely chopped onion
2 cups chicken broth (2 cups water and 2 bullion cubes)
1 ½ cups cooked chicken, chopped
¾ to 1 cup Broccoli crowns, chopped (nuke for 1 minute in the microwave).
1/2 cup frozen peas1 sweet potato, peeled and cubed (I recommend nuking it in the microwave for 3 minutes. This will speed up the cooking time).

1. In a large bowl, combine 1 cup flour, 1/2 tsp of salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. Preheat oven to 400 degrees F.
3. In a large saucepan, melt ¼ cup butter. Blend in wheat flour and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken, broccoli, peas, and sweet potatoes. Mix well and pour bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top and allow steam to escape.
4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Mandy's favorites

I'll go first. And I'll break the rules, because I want to. I have too many favorites, so I broke them down into a few categories:

Entrees:
italian baked chicken
tomatillo burritos
tortellini soup
chicken parmesan
Brookie's ziti
barley soup

Sides:
spicy creamed corn
Pancheri cornbread
cheddar bay biscuits

Treats:
brownie bites
homemade oreos
whole wheat zucchini bread
lemon-blueberry muffins

So, this little recipe experiment has been going strong for over a year now and I have to say, I love it! We have so many things to choose from and I know I've found new favorites along the way. Now for the request. Sometimes the sheer number of recipes is overwhelming and it's hard to find a really great meal. I think we should all create a post with our top 5 favorite recipes from the blogs and include the links, using the tag 'favorites'. What do you all think?

Sweet & Easy Vegetable Stir-Fry

You definitely get a sweet, orange flavor from the sauce. If you prefer, decrease the OJ and increase the soy sauce for less sweetness. And have fun playing with the vegetable combo!

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce (reduced-sodium, preferably)
2 garlic cloves, minced
Olive oil
2 large carrots, peeled & sliced
2 cups broccoli florets
2 cups cauliflowerets
1 medium onion, cut into wedges
1 cup fresh snow peas
1 can (8 0z) sliced water chestnuts, rinsed and drained

Stir together cornstarch, sugar, and ginger. Add orange juice, soy sauce, and garlic; whisk until thoroughly combined and smooth.

Heat 1-2 tablespoons olive oil in a wok or large skillet over medium-high heat. Stir-fry carrots, broccoli, cauliflower, and onion for about 4 minutes. Add snow peas and water chestnuts; continue stir-frying until all vegetables are crisp-tender, about 3-4 minutes more. Stir orange juice mixture again and then add to vegetables. Bring to a boil; cook and stir until thickened and all vegetables are coated, about 4-5 minutes. Serve over cooked rice.

Black Bean Rice Burgers

I can't believe I didn't think to post this one before!

1 can (15 oz) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons salsa

Using a fork or potato masher, mash beans in a bowl. Add rice, onion, egg, and salsa, and mix thoroughly. Coat a nonstick pan with cooking spray. Drop bean mixture by 1/2 cupfuls onto hot pan; press each to about 1/2" thickness. Cook for 5-6 minutes on each side, until well-browned and firm. (Note: If there is a secret to flipping these things without them falling apart, I haven't discovered it. I just sort of reshape them after flipping.)

For a great burger topping, combine 1/4 cup salsa and 1/4 cup sour cream. Use instead of ketchup, mayo, etc.

Blueberry Oatmeal Muffins

I found this one in the diabetic-friendly section of a magazine recently. They're really, really good. For those of you who care, each muffin has 167 calories, 6 g fat, 1 g fiber, and 4 g protein.

1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh or frozen (do not thaw) blueberries

Combine flour, oats, brown sugar, baking powder, salt, cinnamon, baking soda, and nutmeg. In another bowl, beat egg and butter together; add yogurt and blend thoroughly. Stir into dry ingredients and mix until just combined. Fold in blueberries.

Fill paper muffin cups 3/4 full with batter. Bake at 400*F for 18-22 minutes or until a toothpick comes out clean.

Dinner-Size Texas Chili Cheese Fries

I never knew cheese fries could have so much flavor and taste so gourmet....

4 large Idaho potatoes, cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons plus 1/4 cup extra-virgin olive oil (EVOO), plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock {i used the beef stock}
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
2 tablespoons red wine vinegar
1 head romaine lettuce, chopped
1 seedless cucumber, chopped

Preheat oven to 450ºF.

Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time. {I skipped this step and just used frozen steak fries...}

While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.

Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.

While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.

In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

a Rachael Ray

Mom's Carmel Twists

Hi, I am Tiffany Sheppard from Mandy and Jen's ward. Jen asked me to join, so here I am. This is one of my favorites.

Sweet Dough

4 1/2C Flour
1/4C Sugar
1tsp salt
3/4C margarine
2 eggs
1 pkg dry yeast (2 1/4T) dissolved in
1 1/4C hot water

Cut margarine finely into dry ingredients. Add eggs and dissolved yeast mixture. Refrigerate for 2 hours, or overnight. Divide into 3 parts. Roll each part out on a floured board into 9x18 inch rectangle. Fold in thirds to make a 3x18 inch rectangle. cut into 1 inch strips. Twist strips and place side by side on the caramel mixture. Let rise for 1/2 hour. Bake at 350 degrees for 25 minutes. Invert immediately onto cookie sheet. Makes 54 rolls.

Carmel
2/3C margarine
1/4C light corn syrup
1 1/2C brown sugar
1C nuts (ground)
Bring to a boil and add 1T water. Stir and pour evenly onto 12 x 18 inch jelly roll pan. Sprinkle nuts on top.

100% Whole Wheat Bread

My Mom's famous bread recipe... for any of you that know how awesome it is...

14 c. whole wheat flour
1 c. honey
2/3 c. cooking oil
1 T. sugar
4 1/2 c. hot/warm water
2 T. salt
3 T. yeast

1. Set yeast in 1/2 c. water with sugar to rise.
2. Put all liquids in bowl and mix.
3. Add 13-14 c. flour while mixing into #2.
4. Knead 10-15 minutes.
5. Form into 4 loaves. Let rise til double.
6. Bake at 325 F at 40 minutes.
   

A change will do you good.

Do you love or hate it? Be honest with me people. Mandy thought it was time for a new look and this is what happens when she gives me free range...

Pork Chops Italiano

This is another Michelle original and a new Sunday favorite at the Kotter household.


4 chops, 1 inch thick (season with salt & pepper on both sides)
½ lb sliced mushrooms
1 medium onion, chopped
1 tsp chopped garlic
1 green pepper, cut into strips
23 oz. tomato sauce (one 15-oz and one 8-oz can)
1 bay leaf
2 T lemon juice
1 tsp sage
1 tsp oregeno
1 tsp basil


Season pork chops and lay in bottom of crock pot. Layer mushrooms, onions and green pepper on top. In separate bowl, combine tomato sauce, garlic lemon juice and seasonings, and pour over pork and veggies. Cook 8 hours on low or 4 hours on high.


This is fantastic served with {real} mashed potatoes and steamed veggies.

Yogurt Fruit Salad

24 oz. Strawberry Yogurt
3 bananas, diced
16 oz. frozen sliced strawberries, slightly thawed and undrained
8 oz. crushed pineapple, undrained

This is good fresh, but it is also very yummy if you spoon some into paper lined muffin tins and freeze. Zap in the microwave for about 15 seconds after removing from freezer and serve while still slushy.

Capellini Pomodoro

This is my favorite dish from the Olive Garden -- it's so light and easy and tasty, and the leftovers are fantastic.

14 oz angel hair (I use whole wheat)
8 med. tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic & oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately with freshly grated parmesan cheese.

This will serve 4 hungry people, especially if served with salad and parmesan popovers.

Spinach Artichoke Dip

1 small white onion, diced
2 cloves garlic crushed
3 T butter
10 oz. pkg frozen spinach, thawed
15 oz can artichoke hearts, drained and chopped
6 oz. cream cheese
1 cup sour cream
6 oz. Parmesan cheese, shredded
3 T white Worcestershire
salt and white pepper to taste

Saute onion and garlic in butter until onion is clear. Add spinach, artichokes, cream cheese, sour cream and seasonings. Cook until cream cheese and sour cream are all combined. Add half the Parmesan cheese. Pour into shallow oven safe dish, cover with remaining Parmesan cheese. Bake at 350 for 20 minutes, until hot and bubbly and cheese is melted. Can be refrigerated up to 24 hours before serving. Just bake for about 30 minutes.

I serve this with butter or whole grain crackers. Can also be served with bread or a toasted baguette--slice a baguette on an angle into 1/4" slices. Broil for 2 to 3 minutes until golden. You can also brush this with olive oil and/or rub this with a garlic clove when removed. (This is a little fancier than just crackers)

Sweet Snack Mix

6 cups corn chex
6 cups golden grahams
2 cups slivered almonds
3 cups coconut chips (you can get this at the health food store, or just use regular flaked coconut)
1 1/2 cups butter
1 1/2 cups sugar
2 cups karo

Combine first 4 ingredients in a large bowl.

Mix butter, sugar and karo in large sauce pan. Cook to 230 degrees on a candy thermometer (about soft ball). Pour over above mixture. Pour on wax paper to cool. Store in an airtight container. *You can also add M&Ms once this starts to cool.

I've also had this with rice chex and cinnamon toast crunch cereals.

"The" Most Chocolaty Bundt Cake Ever

My friend Mindy made this for an Enrichment night... and it was amazing!! I don't think it could get any more chocolaty... anymore moist...anymore delicious... or any easier!

1 chocolate cake mix (I like the fudge one)
1 4 oz. chocolate pudding
12 oz. chocolate chips
1/2 pint sour cream
1/2 c. vegetable oil
1/2 c. water
4 large eggs

Mix, start salivating, pour in greased bundt pan... And try to patiently wait for 50-60 minutes until it cooks at 350. And then enjoy a piece of pure heaven chocolate cake.

You can sprinkle powdered sugar over the top. I've also eaten it strawberry shortcake style with strawberries and whipped cream. Di-Vine!

The Best Soft Sugar Cookies and Cream Cheese Frosting

Soft Sugar Cookies

3½ c flour
1 tsp soda
½ tsp salt
1 cup sugar
1 egg
1 tsp vanilla
1 cube butter
½ c sour cream

Sift flour, soda & Salt. Combine all other ingredients and beat for 2 minutes. Add flour ingredients and stir well. Roll out ¼” thick (not too thin). Cut and place on a buttered cookie sheet. Bake at 400 for 8 minutes. Don’t brown.

Cream Cheese Frosting

8 oz package cream cheese softened
3 tsp vanilla
5 c powdered sugar
5 T milk
Food coloring

Beat cream cheese and vanilla for about 2 minutes. Gradually beat in powdered sugar and then milk and food coloring.

Strawberry Bruschetta

3 slices (1/2-inch-thick) rustic white bread
2 to 3 tablespoons unsalted butter
10 strawberries, sliced
3 to 5 teaspoons sugar

Toast the bread. Spread the butter over the toast. Arrange the sliced strawberries over the toast. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

We ate these tasty treats for my boss's birthday this morning. And we actually used one of those creme brulee torches to melt the sugar on top which made it extra fun. Compliments of Giada.

Key Lime Pie

EASY to make - takes five minutes plus baking time and very delicious. I didn't have lime juice so I substituted lemon juice instead. The pie was so yummy BUT I like it made with limes better. Thanks to Teresa from the Winder Stake Young Women's program who shared this recipe with me! BTW: I recommend the graham cracker shell.

2 (14 oz.) cans sweetened condensed milk
2 egg yolks, beaten
3/4 cup Key Lime juice
1/2 cup whipping cream
1 (9 inch) pre-baked pie shell or graham cracker shell

Combine condensed milk and beaten egg yolks, gradually add the lime juice. Fill pie shell with the mixture. Bake at 350 degrees for 8 - 10 minutes. Do not allow to brown. Chill for at least 2 hours. Whip the cream and garnish the chilled pie.

Serves 8... (or makes 10 individual tarts)

carrot cupcakes with maple cream cheese frosting

Last week my roommate threw a bridal shower, and these were a huge hit.
via Martha Stewart

carrot cupcakes

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins

1. Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.

2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

3. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.

4. Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

maple cream cheese frosting

1 package cream cheese, room temp (8 oz)
1/2 cup unsalted butter, room temp
1 tablespoon pure maple syrup (pure isn't necessary)
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar

1. Beat cream cheese and butter together until smooth with an electric mixer. Add maple syrup, vanilla, and sugar; continue beating until well combined and smooth.

Wild Rice Salad with Dried Cherries

super easy, good and healthy.

1 package (6.2 oz.) fast cooking long-grain and wild rice mix (I’ve used brown and it’s just as good)
1 medium unpeeled apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
½ c. dried cherries (I've used craisins)
2 T. soy sauce
2 T. water
2 t. sugar
2 t. cider vinegar
1/3 c. dry-roasted peanuts, toasted

Cook rice mix as directed on package – except omit butter. Let rice cool while you prepare the rest. I put spread it out in the serving dish. Let cool 10 to 12 minutes, stirring occasionally, until cool.
Mix apple, bell pepper, celery and cherries in large bowl.
Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved.
Add rice and soy sauce mixture to apple mixture.
Gently toss until coated. Add peanuts; gently toss.

From: Betty Crocker’s Diabetes Cookbook

Macadamia Nut-Crusted Sea Bass

This one came from Allrecipes.com, but I left off the sauce they recommended because my husband didn't want it. For that matter, I didn't eat this because I'm not a fish person at all, but my husband loved it.

1 lb fresh or thawed frozen sea bass fillets (you can actually use any firm white fish, like tilapia or cod)
2 cloves minced garlic
1 tablespoon + 1 teaspoon olive oil, divided
1/2 cup coarsely chopped macadamia nuts
1/4 cup seasoned bread crumbs
1/2 teaspoon black pepper
1 pinch red pepper flakes

Season fish with salt and black pepper. Heat 1 tablespoon olive oil and minced garlic in a large skillet over medium-high heat. Sear fish fillets quickly, about 1 minute on each side, and remove from heat.

Transfer fish to an oven-safe pan lightly oiled with olive oil. Roast at 350*F for 15-20 minutes, until fish is cooked through and flakes easily with a fork.

Meanwhile, combine nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes in a food processor. Process until smooth.

When fish is cooked through, cover tops with macadamia crust. Return to the oven and continue roasting until crust browns, about 5 minutes. (I actually just broiled it for about 1 to 1 1/2 minutes.)

Honey Whole Wheat Sandwich Bread

I've been baking all of our bread at home for the last few months, and this is by far our favorite everyday bread. I found it in The Joy of Cooking and played with the proportions just a little. You can skip the second rise, but it really does make the bread lighter.

4 1/4 teaspoons active dry yeast
1 1/4 cup warm (105*F-115*F) water, divided
1 cup warm (105*F-115*F) milk
2 tablespoons unsalted butter, softened
2 tablespoons honey
1 tablespoon salt
2 1/2 cups whole wheat flour
2 1/2 - 3 cups bread flour

Dissolve yeast completely in 1/4 cup warm water, about 5 minutes. Meanwhile, combine remaining 1 cup water, milk, butter, honey, and salt. Stir gently until honey and salt dissolve. Add liquids to yeast mixture, stirring until combined. Add all of the whole wheat flour and 1/2 cup bread flour; beat on medium-low speed until well-combined and smooth, about 2 minutes. Add another 1 1/2 cups bread flour and beat on low until a soft dough forms. Turn out onto a floured surface and knead in enough remaining flour to make a soft, non-sticky dough. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled, about 1 to 1 1/2 hours.

Turn dough out, knead briefly, and return to bowl (re-oil if necessary). Cover with plastic wrap and let rise until doubled, about 1 hour.

Punch dough down, then throw down onto a lightly floured surface to break up air bubbles. Knead briefly if necessary. Divide into 2, form each half into a loaf, and placed in a greased loaf pan. Cover with plastic wrap that has been coated with non-stick cooking spray and let rise until dough crests nicely above the pan, about 1 hour.

Bake at 450*F for 10 minutes. Reduce temperature to 350*F and continue baking for another 25 minutes, until loaves are golden brown and sound hollow when tapped on the bottom.

Easy Pizza Dough

Found this one in a magazine, and we love it!

2 teaspoons active dry yeast
1 cup warm (110*F-115*F) water
2 3/4 cups bread flour
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt

Dissolve yeast in water, about 5 minutes. Add flour, olive oil, sugar, and salt; beat until well combined. Turn onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place in an oiled bowl, turning to coat. Cover and let rise until doubled, about 1 hour. Punch down, turn out, and roll into a 15" circle. Top as desired, leaving off cheese. Bake in a 400*F oven for 15 minutes. Add cheese and bake 5 minutes more.

Note: if you use a pizza stone, bake for only 10 minutes before adding the cheese, and then bake just 5 minutes more. Also, I find it's easiest to roll out the dough on parchment paper, and then just transfer the paper to the pizza stone.

Pumpkin Roll Dessert

This is an old recipe of my wife's. She taught me to make it after we were married. If a guy can make it, then it must be easy!

For Roll:
3 eggs
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
2/3 teaspoon ground ginger
1/2 teaspoon salt

For Filling:
1 package (8 oz.) cream cheese
1/4 cup butter or margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract

Mix together eggs, pumpkin, lemon juice, and sugar. Add flour baking powder, cinnamon, ginger, and salt. Mix well and spread on greased jellyroll pan. Bake 13-15 minutes at 375 degrees. When done, loosen and flip onto wax paper. Roll in wax paper and cool.

For filling, mix cream cheese and butter, add powdered sugar and vanilla. Open chilled pumkin roll, spread filling on inside and reroll. Refrigerate and serve chilled.


I'll post a pic of this when we make it next, probably this weekend. Let me know what you think.

Green Chili Chicken Enchilada Casserole

Vegetable Lasagna with Red Sauce

I found this recipe a while ago and have made it several times, always to positive reviews. Unlike most vegetable lasagna dishes, this one uses a standard red sauce (hence the name of the recipe.) Even my meat-loving husband really likes it!

6 dried lasagna noodles
1 lb ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2-3 tablespoons chopped fresh parsley
1 teaspoon dried basil
ground black pepper to taste
1/4 cup olive oil
3/4 cup chopped onion
1/2 cup sliced carrots
1/2 cup chopped green bell pepper
8 oz. chopped frozen broccoli, thawed & drained
2 cloves fresh garlic, minced (optional)
1 1/2 - 2 cups spaghetti sauce (I make my own using this recipe but process just until chunky)
1-2 cups shredded mozzarella cheese

Cook pasta in boiling water for 8-10 minutes or until al dente; drain, rinse with cold water, and set aside. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil, and pepper.

Saute onion in oil over high heat for about 5 minutes; add carrots and saute 2 minutes more. Stir in bell pepper, broccoli, and garlic, if using. Reduce heat to medium and cook until tender, approx. 5 mins more. Mix all into ricotta mixture.

Spread small amount of sauce in bottom of a 9"x13" pan to prevent sticking. Layer noodles, vegetables, sauce, and cheese. Bake at 350*F for 45-60 minutes. Let stand for 15 minutes before serving.

UPDATE: Last week I made just the vegetable filling for the recipe (cut in half) and used it to stuff about 10 - 12 jumbo shells. Drizzle red sauce over it to taste, the cover and bake for about 25 minutes. Sprinkle with cheese and bake 5 minutes more. Fabulous.

Rhubarb Blueberry Muffins

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries (do not thaw frozen berries before using)
1 cup fresh or frozen chopped rhubarb (measure rhubarb while still frozen, then thaw completely
before using; allow to drain but do not press out liquid)

Cream butter and sugar until smooth. Add egg and sour cream; mix well. In another bowl, combine flour, baking powder, and salt. Add flour mixture and milk alternately to creamed mixture, stirring well. Fold in blueberries and rhubarb. Fill foil-lined muffin cups 2/3 full; bake at 400*F for 20-25 minutes.

*These are fabulous muffins, but because there contain so much fruit, they will get soggy after a while. They're best right out of the oven; if you're going to save them, leave them out uncovered.

Blackened Tilapia Sandwich w/ Cilantro Lime Mayo

Awesome fresh flavor...

1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
4 (10-ounce) tilapia fillets
4 Kaiser buns, split, buttered and toasted
Cilantro Lime Mayonnaise, recipe follows
Store-bought mango salsa

-In a shallow dish, combine first 6 ingredients.
-Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.
-Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.
-Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:
1 cup mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice

In a small bowl, combine all ingredients. Cover and chill.

Paula Deen, 2007
Show: Paula's Home Cooking
Episode: Purse Pleasers

Iced Carrot Cookies

I got this recipe from the Lion House Classics recipe book. It turned out great!

1 cup shortening
¾ cup sugar
2 eggs
1 cup cooked, mashed carrots
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup coconut

In large mixing bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add mashed carrots. Sift flour, baking powder, and salt; add to creamed mixture. Stir in coconut. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400 degrees for 10 minutes. Cool, then ice with Orange Frosting (below). Makes 4 dozen small cookies.

Orange Frosting
1 tablespoon orange juice
2 teaspoons grated orange peel
1 cup powdered sugar
2 tablespoons soft margarine

In small bowl, combine all ingredients; stir until well mixed.

Variety Cake

Mandy and I had these at a friends house the other night and thought they were Lugubrious Worthy. Enjoy!!

1 package of cake mix, any flavor (we had yellow)
1 large bag of chocolate chips
1/2 c. oil
2 eggs
about 2 T. water

Mix and spread in 9x13 pan.
Bake at 375 for about 15 minutes.

Makes a great drop cookie too.
**Any cake mix will work. LIke Carrot Cake with white chocolate chips or Chocolate Cake mix with butterscotch, etc. The possibilities are endles... that's what I like about it!!

Rinda's - Cinnamon Roll - Bread

2 Tbsp dry yeast (or 2 packages or 2 yeast cakes)
½ c lukewarm water
½ c sugar
½ c butter
3 tsp salt
2 c scalded milk
2 beaten eggs
8 c flour, more or less

Softened butter
Cinnamon sugar

In a small bowl, dissolve about 3 tsp of sugar in the warm water. Sprinkle dry yeast into the water and let stand until dissolved and bubbly.
In the meantime, add butter, salt and the rest of the sugar to the hot milk. Stir until melted/dissolved, and allow to cool to lukewarm.

Stir flour before measuring, then place 4 cups of flour in a large mixing bowl. Pour in yeast mixture and milk mixture and stir. Add beaten eggs and beat at medium speed until smooth. Add remaining flour, one cup at a time until mixture makes soft dough. Change to dough hook. Dough is ready if it is relatively smooth and barely sticky, and pops back if you poke it with a finger.

Place in large, well-greased bowl, cover, and let rise until double, approx one hour. Punch down dough, then divide into three equal pieces. Roll out into a 10 x 15 rectangle. Liberally coat with softened butter, and then very liberally sprinkle with cinnamon sugar. Use more than you think is enough. Starting from a short end, roll up dough and place edge down in to a greased bread pan.

Allow to rise until double, then bake for about 25 minutes on 350. Brush butter on top, then remove from pan and cool.

This is compliments of our Bishop's wife, Rinda.

Applesauce Muffins

A yummy and super moist recipe from Jessica Seinfeld in her Deceptively Delicious cookbook. The first I've tried from it - and was super pleased. We made it with the squash, and I couldn't even taste it. They are better warm, fresh from the oven. And the next day, they are nothing special.

Chicken Parmesan

Once a month I get together with my mother-in-law (Julie) and sister-in-law (Jenn) and we have a luncheon. We each make dishes we have never tried before. One person makes a dessert, another a salad (fruit or veggie) and the person making the main dish has the luncheon at their home. Today it was my turn to be the hostess. I found this recipe on allrecipes.com, but it was meant for the Microwave. I baked it in the oven instead and it turned out to be an 'A' on my rating scale. I will definately make it again.

Ingredients for TWO people:
1 (8 ounce) can tomato sauce (consider doubling sauce if you are a sauce person)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
2 boneless, skinless chicken breasts (thawed)
1 egg, beaten
2/3 cup shredded mozzarella cheese

Directions:
1. Combine tomato sauce, Italian seasoning and garlic powder. Simmer on stove. Set aside
2. In a bowl, combine the crumbs, Parmesan cheese and parsley. Dip the chicken into the egg, then roll in the crumb mixture. Place in a lightly greased glass baking dish. Bake at 375* for 30 minutes, uncovered, turning over each chicken breast after 15 minutes.
3. Pour tomato mixture over chicken when there are about 7-10 minutes remaining; sprinkle with mozzarella cheese. Bake, uncovered, until meat juices run clear.

Serve with pasta, salad (or veggies) and bread sticks.

I did not have any Italian seasoning, but again found a recipe for Italian seasoning on allrecipes.com:

1 TBSP basil
1 TBSP oregano
1 TBSP rosemary
1 TBSP marjoram
1 TBSP thyme

I used our hand wheat grinder to grind it up. Wow! It is potent - tastes fresh too.

Anyone Like the Olive Garden?

I stumbled onto this website -- it is the actual Olive Garden Website, with a collection of their recipes. My family loves Italian -- so we will be trying a number of these I'm sure! Check it out! http://www.olivegarden.com/recipes/

Pesto Smashed Potatoes

1 ½ pounds small red-skinned potatoes
Salt, to taste
½ c. chicken broth
½ c. store bought pesto

Cut larger potatoes in half and leave small potatoes whole.
Place potatoes in a pot and cover with water’ bring water to a boil.
Add salt and cook until potatoes are tender, 10 to 12 minutes.
Drain potatoes and return them to hot pot. Add chicken broth and smash the potatoes up.
Add pesto and smash to desired consistency. Serve hot.

Rachael Ray
Yield: 2 servings

Garlic Roast Chicken with Rosemary and Lemon

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 T leaves)
3 T. extra-virgin olive oil
Grated zest and juice of 1 lemon
1 T. grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ c. dry white wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

I like to serve with mashed potatoes. After stirring my chicken in the "marinade" once it's stood for that last 5 minutes, I add the juices to my mashed potatoes and mix. SO good!

Rachael Ray

Yield: 2 servings

Italian Chicken Chili With Pancetta Croutons

SOOO GOOD!!

· 1/2 cup extra-virgin olive oil (EVOO), divided
· 1/3 pound pancetta, sliced 1/8 inch thick and finely chopped {italian bacon, if you can't find that, use regular bacon - that's all I've ever used}
· 3 pounds ground chicken
· 2 onions, chopped
· 2 carrots, peeled and grated
· 6 large cloves garlic, 3 grated and 3 crushed, divided
· Salt and freshly ground black pepper
· 1/3 cup balsamic vinegar
· 1 bay leaf
· 4 jarred roasted red peppers, drained
· 1 quart chicken broth
· 4 to 5 sprigs thyme
· 2 tablespoons (a couple palmfuls) chili powder
· 2 teaspoons (2/3 palmful) sweet, smoked paprika
· 1/2 teaspoon ground allspice (eyeball it)
· 3 tablespoons butter, cut into pieces
· 1 loaf crusty bread (about 1 pound), cut into 1-inch squares
· 1 cup freshly grated Pecorino Romano cheese 3 tablespoons fresh rosemary, finely chopped

Preheat oven to 375°F.

Place a large, heavy pot over high heat with 2 tablespoons EVOO, 2 turns of the pan. Add the pancetta and cook until brown and crispy, 3-5 minutes. Remove pancetta with a slotted spoon to a paper towel-lined plate and reserve.

Add ground chicken to the pot with the pancetta drippings and cook until lightly browned, about 5 minutes, breaking it up into pieces with a wooden spoon.

Add the onions, carrots, grated garlic and bay leaf to the pot and cook until browned, about 8 minutes more. Season with salt and freshly ground pepper, then stir in the balsamic vinegar, scraping up the brown bits on the bottom of the pot.

While the veggies are browning, puree the roasted peppers in a food processor. Stir the puree into the pot then add the chicken broth, thyme sprigs, chili powder, paprika and allspice, and season with salt and pepper. Bring up to a boil. Once boiling, reduce heat and simmer for 20 minutes, skimming the fat from the surface, if desired.

While the chili is simmering, place a small skillet over medium heat. Add remaining 2 tablespoons olive oil, butter and crushed garlic cloves, and cook 2-3 minutes.

Place bread in a large bowl. Pour the garlic butter evenly over the bread. Sprinkle the reserved pancetta, Pecorino, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake for 15 minutes, until golden and crunchy, tossing occasionally. Remove from oven and let cool.

To serve, remove bay leaf and thyme springs from the pot. Ladle chili bowls and top with a handful of the pancetta croutons.

Yields: 6 servings {I needed to serve more, so I added 4 more cups of chicken broth to the above ingredients and it still came out perfect! seasonings and all...}
Rachael Ray

Smoked Turkey Wrapped Asparagus

12 asparagus spears
1 1/2 teaspoons extra-virgin olive oil
4 thin slices smoked turkey (about 1/4 pound)
12 chives, optional

Pre-heat the oven to 400 degrees F.


Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips.





Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear.

Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

Healthy Appetite with Ellie Krieger
Yield: 2 servings (6 pieces per serving)
Nutrition Information per Serving
Calories: 114 ~ Total Fat: 5 grams
Saturated Fat: 1 gram ~ Protein: 13 grams
Carbohydrates: 7 grams ~ Fiber: 2 grams

Barbecue-Roasted Salmon

Cooking spray
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chili powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.

In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne.

Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides.

Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Food Network

Show: Quick Fix Meals with Robin Miller
Episode: To Your Health

Roasted Broccolini & Beans

2 bundles broccolini, trim off ends
1 pound string beans, trimmed
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Heat the oven to 425 degrees F.
Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

Rachael Ray, 2007
Show: 30 Minute Meals
Episode: Holiday Cheer
Yield: 6 servings

Inside-Out Sausage Chops

2 large onions, thinly sliced
3 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
4 boneless pork loin chops, about 1 1/2 inches thick (ask your butcher for these)
1 teaspoon fennel seeds (I use more because I love them!)
1 clove garlic, grated
1/2 to 1 teaspoon crushed red pepper flakes, optional
1/4 cup Parmigiano Reggiano cheese, shaved


In a large skillet over medium-high heat, preheat 2 tablespoons EVOO, about two turns of the pan. Season the pork chops with salt and freshly ground black pepper, transfer to the hot pan and sear until brown on both sides, 3-4 minutes per side.

Transfer the chops to a sheet pan and allow them to finish cooking in the oven about 10 minutes (if using thinner chops, reduce your cooking time). Once the chops are cooked through, cover them with foil to keep them warm until ready to serve.

In the same pan the chops were cooked in, heat the remaining tablespoon EVOO, about one turn of the pan, over medium heat. Add the sliced onion, fennel seed, garlic and red pepper flakes, and sauté until tender. Tent the onions with a piece of foil as they sauté so they slightly caramelize.

To serve, place one pork chop on each plate and top with caramelized onions and a sprinkling of shaved Parmigiano Reggiano cheese. Serve the roasted peppers alongside.

{I cooked this in the crockpot - replacing the oil with broth and it turned out SO good and tender.}

Rachael Ray
Yields: 4 servings

4th of July Breakfast Casserole

This is the casserole my Mom would always make for the 4th of July breakfast with our church. Just eating it makes me want to hop on my decorated bike and cruise around the park in parade fashion with the other kids.

K, not really... but it's good and super easy. And SO good when you're feeding a large group for breakfast.

1 ½ lbs. sausage
9 eggs
Grated cheddar cheese
3 c. milk
3 slices bread, cubed
1 t. salt
1 ½ t. dry mustard
Pepper
1 can chopped green chilis (optional)

Brown sausage. Mix all ingredients. Pour into 9x13 pan. Bake uncovered at 350 for 1 hour.

Spanish Rice

½ onion, chopped
1 bell pepper
Garlic clove
1 c. long grain rice
1 can diced tomatoes w/ juice
1 t. chili powder
¼ t. cumin
½ t. salt
1 ½ c. beef broth
1 can black beans

Sauté onion, pepper and garlic clove together in some EVOO.
When it’s tender add the remaining ingredients boil and then simmer until the rice is tender. I usually wait to add the black beans at the very end just so they heat through because they’re already cooked. But either way works fine. And you may need to add more water if your rice doesn’t get as tender as you want it before the liquid is gone.

Broccoli Cheese Soup

This is a recipe my sister-in-law gave me when I first got married. I usually half it for my family.

6 medium potatoes, cut into bite sized pieces
6 carrots, peeled and sliced
1 crown broccoli, cut into small pieces

Cook these separately while I am putting together the soup base, which is

1 c. butter
1 c. flour
1 medium onion, chopped
8 c. milk
4 c. cheese

Melt the butter in a large soup pot. Put in the onion and flour. Stir in the milk and continue to stir so it doesn't scald. Add a small amount of cheese and see if it melts. If it does, add the rest of the cheese. If it doesn't, let it get a little hotter. Continually stir until it starts to lightly boil. Remove from heat. Add vegetables. My kids like it with Ritz crackers. If it is too think, just add a little water.

Ginger Bread

This is a great tasting recipe. Follow it to the 'T' if you like hard ginger bread. For softer ginger bread bake it for less time.

1 cup butter
1 cup sugar
1 cup molasses
1 tablespoon vinegar
1 egg
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
4 ½ - 5 cups flour

Cream 1 cup butter and one cup sugar;
set aside. Heat the molasses and vinegar
to a boil; cool. Combine with the butter
and sugar. Mix in remaining ingredients.
Roll out. Bake at 350* for 8-10 minutes.

Nuts & Chews Chocolates

I found this recipe in Taste of Home magazine and after I dipped it in dark chocolate it reminded me of See's Candies Nuts & Chews - which is a good thing in my book. I made quite a few changes with regards to the nuts I used - and I also added the chocolate part (not sure why it was ever omitted)





** Recipe called for walnuts, pecans, and Brazil nuts) **

• 2 cups peanuts
• 2 cups cashew pieces
• 2 cups walnut pieces (raw, because that's what I had)
• 2 cups almonds (raw, because that's what I had)
• 2 tablespoons butter
• 3 cups sugar
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• Chocolate for dipping (I used dark chocolate)
  

Place the nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line a 9 x 13 pan with foil, grease the foil with butter and set aside.

In a heavy saucepan, combine sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or overnight. Using foil, lift candy out of pan, discard foil. Cut candy into squares. Dip bottom half into chocolate. Set on wax paper to cool. Store in an airtight container in refrigerator.

January's Tortilla Soup

This is probably my family's all-time favorite soup!

Bake in a 350 degree oven about 30 mins. or boil in 4 qts. water with salt, pepper, and 2 bay leaves, 4 chicken breasts or use about 2 cups cooked chicken, cool and dice or shred

3 - 4 quarts water
8-10 chicken bouillon cubes
4 cups carrots peeled and sliced in 1/2 inch pieces
10-12 stalks celery, cleaned, and sliced in 1/2 inch pieces
1 large or two medium onions, diced in large pieces
1 bunch cilantro, (leaves only is best) cleaned and chopped
2-3 cloves garlic, smashed
1 to 2 T. cumin (or more if you love it like I do)
salt, pepper, garlic salt to taste

While chicken cooks, in a large pot boil water and add bouillon cubes and carrots and cook 5-8 minutes then add celery and onions and cook for 15-20 minutes. Add seasonings and 1/2 the cilantro and cook for 5 minutes more. Check for flavor, add chicken, heat through and serve.

Garnish with any or all of the following:

cilantro
fried tortilla strips (or tortilla chips if you prefer)
grated cheese
diced tomatoes
diced avocado
sliced green onions
or your favorite salsa if you're in a hurry!

La Madeleine's Tomato Basil Soup

This was in the Fort-Worth Star Telegram several years ago. Yummy!

4 cups (8-10) tomatoes, peeled, cored and chopped
OR 4 cups canned whole tomtoes, crushed (can't you use diced?)
4 cups tomato or V-8 juice OR part juice and part vegetable or chicken stock
12-14 washed fresh basil leaves
1 cup heavy cream
1/4 lb. butter (it says to use unsalted but you have salted butter so just add less salt to taste!)
salt to taste
1/4 t. cracked black pepper

Combine tomatoes, juice or juice/stock in saucepan. Simmer 20 minutes. In blender or food processor, puree mixture with basil leaves added in small batches. Return to saucepan. Over low heat, stir in cream and butter. Add salt and pepper to taste. Garnish with basil leaves and serve with your favorite bread.

As is, 248 calories per cup--83% of calories are from fat! You could substitute 1/2 and 1/2 or even milk for the cream but it won't taste as rich!

Orange Cranberry Bread

Melissa gave me this recipe as a gift in about 3rd grade. It had a cover the shape of a loaf of bread and she had colored in cranberries all over it. It was so cute and the recipe so good! I love it toasted for breakfast!

2 cups flour
1 cup sugar
1/2 t. baking powder
1 t. salt
1/4 cup butter
1 egg
1 t. grated fresh orange peel
1 1/2 Craisins or 2 1/2 cups fresh cranberries (very tart!)
3/4 cup orange juice

Combine flour, sugar, baking powder and salt. Cut butter into mixture. Add remaining ingredients. Mix just until moist. Pour into greased loaf pan. Bake 1 hour at 350 degrees.
Great for gift giving at Thanksgiving or Christmas!

Tortilla Soup

This is a recipe from my Mom and it's SO good! Make sure you have the avocado, cilantro and tomato - because that's what makes it GOOD! The soup alone isn't anything special - but when you add the toppings - YUMMY!

Cook together in oil for 2-3 minutes:
½ c. green onions
2 t. garlic

Add to below mixture:
3 c. cooked rice
1 ½ c. chicken – cut up
1 can chopped green chilies
6 c. chicken broth

Cook for 10 minutes.

Serve with lime juice, salt n pepper, tomatoes, cilantro, avocados and tortilla chips.

Cream of Tomato Soup

1/4 cup olive oil (I use about half that)
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 rib celery, finely sliced (I leave this out as I don't typically have celery and don't want to buy a huge bunch for one rib)
2 28oz. cans diced tomatoes
1 T tomato paste
1 T sugar
2 cups chicken or vegetable broth
1 T dried basil
salt & pepper to taste
1 cup heavy cream (I use about 1/3 this amount)
Parmesan cheese

Heat olive oil in large stock pot and add onions, garlic and celery. Cover and cook until soft, about 3 minutes. Uncover and cook another 5 minutes. Add diced tomatoes, tomato paste and sugar and cook 5 minutes. Add broth and seasonings and cook 10 minutes. Puree soup in a blender or with a hand held submersible blender. (If you use a blender, only fill it about half-way. The hot liquid will expand and explode out the top if the blender is too full.) Add cream and heat through. Serve with Parmesan cheese.

Chicken Chowder with Chipotle

This is a recipe from Cooking Light. A bit labor intensive, but well worth the effort!!!

Ingredients:
1 7 oz can chipotle chiles in adobo sauce (found in the Mexican foods section)
1 Tbsp EVOO
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp thyme
6 garlic cloves, crushed
6 cups fat-free, less sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (approx 12 oz)
1 (15.5 oz) can white or golden hominy, rinsed & drained (found in the Mexican foods section)
1/4 cup whipping cream
1 cup chopped seeded roma tomatoes
1/4 cup chopped fresh cilantro
1/2 tsp salt
8 lime wedges

Remove 1 chile and 1 tsp adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile, set chile and sauce aside separately.

Heat oil in a large stock pot (or dutch oven) over medium heat. Add chopped chile, onion, and next 6 ingredients (through the garlic), cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken and cool slightly. Shred chicken with 2 forks, cover and keep warm.

Remove pan from heat, let stand 5 minutes. Place one-third of broth mixture in a blender, process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy, bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream, simmer 5 minutes. Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges. Serves 8 (1 1/3 cup servings)

Best Part: Only 246 Calories!!!

I've also put chopped avocados, mini tortilla strips and pepper jack cheese on the table if people want "add-ins".

Brownie (Batter)

1 1/2 cups flour
2 cups sugar
6 T cocoa (January only uses 4)
1 t salt
1 cup butter, softened
4 eggs
2 t vanilla

Mix everything together on medium speed for 3 minutes. Pour into a 9x13" greased pan and bake at 350 degrees for 30 minutes. (That's assuming it makes it to the pan. This is so good as batter, Strattons have been know to make just brownie batter for dessert. It does make delicious brownies as well.)

For mint brownies: Make frosting, but use mint flavoring instead of almond flavoring. Color it green (great for St. Patrick's Day) if you want. Spread over cooled brownies. In a sealed Ziploc baggie, melt chocolate chips in the microwave. Cut off a very small corner of the baggie, squeeze chocolate over the mint frosting. For a fun, festive Christmas brownie, use peppermint flavoring, color the frosting pink and sprinkle crushed candy canes over the top.

For cream cheese brownies: Frost brownies with cream cheese frosting. Drizzle chocolate over in the same fashion as above. You can color the frosting pink and it make a delicious Valentine's Day treat.

Hello Kitty Cookies (Oatmeal Cookies)

My sister-in-law called me yesterday to get my recipe for "Hello Kitty" cookies. A couple of years ago, my niece and nephew came to my house to make cookies. We made Hello Kitty and Spiderman cookies. They are oatmeal cookies with craisins and white chocolate chips (Hello Kitty) or chocolate chips (Spiderman). I just made a batch of oatmeal cookies, divided the dough in half and gave each of them their own bowl to stir in the extras. They thought it was great, and obviously my niece still remembers the fun we had. So, here's to helping you become the favorite aunt or the best mom on the block.

1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t salt
1 1/2 cups flour
2 cups oats
your favorite mix-ins: craisins, white chocolate chips, chocolate chips, butterscotch chips, dries blueberries, raisins, nuts. Any combination totalling 1 1/2 to 2 cups (depending on how much stuff you like)

Cream butter and sugars. Add eggs and vanilla, mix well. Add soda, salt and flour. Stir in oats. Add whatever mix-ins you want, or just make plain oatmeal. Give them a fun name kids will love, based on your chosen mix-ins! Bake at 350 degrees for about 8 minutes.

Let us know what fun names you come up with for your cookies!

Chicken Piccata

This is from the Barefoot Contessa, with a few modifications . . . I served it with the Lemon Linguine.

2 boneless skinless chicken breasts
1/2 cup flour
1 extra large egg
1/2 Tbsp water
3/4 cup seasoned bread crumbs
EVOO
3 Tbsp butter, divided
1/3 cup fresh squeezed lemon juice (2 lemons), save the lemons after juicing.
1/2 cup dry white wine (I used white grape juice)

Preheat oven to 400 degrees.

Pound each breast to 1/4 inch thickness. Season lightly with salt & pepper.

Mix flour, 1/2 tsp salt & 1/4 tsp pepper in a shallow plate. In a second plate beat the egg and 1//2 Tbsp water together. Place bread crumbs on a third plate. Dip breasts in flour, then egg, then bread crumbs.

Heat 1 Tbsp Olive Oil in a large saute pan over medium heat. Add chicken breasts and cook for 2 minutes on each side. Place them on a cookie sheet and let them bake for 5-10 minutes until you get the sauce made!

Wipe out the saute pan. Melt 1 Tbsp butter and then add lemon juice, wine, reserved lemon rinds, 1/2 tsp salt and 1/4 tsp pepper. Boil over high heat until reduced by half. Discard lemon rinds. Spoon sauce over breasts.

Lemon Linguine

This is a really fresh tasting change for linguine. I think it would also be good over angel hair. I served this with Chicken Piccata.

1 8 oz pkg linguine
1/4 cup finely minced shallots (or onions)
3 cloves garlic, crushed
1 Tbsp butter, melted
1 8 oz carton sour cream (I used light sour cream and it was just great)
4 Tbsp freshly grated Parmesan, divided
1 Tbsp milk
1 3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 Tbsp fresh lemon juice (1/2 medium lemon)
1 whole lemon, zested
2 Tbsp freshly chopped parsley (flat leaf)
2 Tbsp freshly chopped chives

Cook linguine according to package directions. Drain & keep warm.

In a skilled cook shallots & garlic in butter until tender. Stir in sour cream, half Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook 1-2 minutes. Remove from heat and pour over linguine. Toss and add parsley, chives and remaining Parmesan. This recipe comes mostly courtesy of Paula Deen

Grandma Weld's Cookies

I'm not a fan of butter cookies, so these weren't my favorite... but I'd imagine if you like butter cookies you'll love these!!

2 sticks unsalted butter, softened
1/3 cup sugar
2 cups all-purpose flour
1-2 teaspoons pure almond extract
1/8 teaspoon salt
1 cup miniature chocolate chips

Cream butter and sugar with an electric mixer until light and fluffy, then beat in flour, almond extract to taste, and salt. Stir in the chocolate chips by hand. Wrap dough in plastic wrap and chill for at least an hour.

Heat oven to 300. Shape 1/2 tablespoon amounts of dough into 1 1/2 -inch-long "fingers" and place them on ungreased cookie sheets. Bake cookies 1 sheet at a time in middle of oven for 20 to 25 minutes, watching carefully and breaking open a couple of cookies to check for doneness. The cookies should be firm to the touch and cooked through, but not brown; the bottoms should only be golden. Cook cookies on racks and store them in an an airtight container, where they will keep for 2 weeks but will vanish long before that!

from Wonder time magazine; December/January 2008

MaGiC Pretzels

1 cup corn or canola oil {The 2 times I've made them I've used only 3/4 and then down to 1/2 cup and they still taste YUMMY - cut down the unhealthy any way I can!}
1 envelope (1 ounce) dried ranch salad-dressing mix
1/2 of a 1 ounce envelope dried garlic-flavored salad dressing mix {I couldn't find any so I just used some garlic powder and garlic & herb seasoning}
1 teaspoon lemon-pepper seasoning
1 teaspoon dried dill
1 pound hard sourdough "beer" pretzels, broken into pieces

Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into a gallon size ziplock bag, seal it, then sake hard to mix {Ava loved doing this!}. Add pretzels and toss until they're completely coat. Allow the pretzels to "marinate" for at least 1 hour, giving them a shake whenever you think of it.

Heat oven to 300. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and baked, stirring every 10 minutes, for 30 minutes.

Let pretzels cool completely, while stirring often. Store them in an airtight container (they'll keep for 4 to 6 weeks).

From Wonder time December/January 2008 magazine

Balsamic Pork & Tomato

4-6 thick cut pork chops (I buy the fat Costco ones)
1 can diced tomatoes
1/2 cup stock (beef or chicken)
1 beef bouillon cube1 onion, diced
2 tablespoons ketchup
1/4 cup (or more) balsamic vinegar
2 crushed cloves of garlic

Throw it all in the crock pot and cook on low for 7 hours... all depending on how tender you want it. Another way to do it is substitute beef onion dry soup mix for the bouillon and onion-- you still need the stock.I always shred the pork a little & serve it over rice since it is very saucy.

From my friend Amy Pearson

Tortellini Soup

I found this in the blogosphere. I altered it a bit and made it for the first time this week. It's simple and tasty -- a perfect fall meal! It's even filling enough to eat without sides.

15 oz. fresh tortellini
32 oz. chicken broth
4 garlic cloves, minced
14 oz. can stewed tomatoes
1/2 lb. reduced-fat ground sausage
1 tsp. basil
1 pkg chopped spinach, thawed and drained
1/2 c. parmesan cheese, grated
14 oz. can tomato sauce

Brown the sausage and garlic in a small skillet. Drain fat and dump into large soup pot. Add chicken broth, stewed tomatoes and basil. When the soup is boiling, add tomato sauce and tortellini and cook for 10 minutes. Add spinach and parmesan cheese and simmer for another 10 minutes. Done!

French Silk Pie

This is from the Better Homes & Gardens cookbook. It's the best french silk recipe I've found, and I absolutely love it!

Shortbread Crust:
1/3 c. butter, melted
1/4 c. sugar
1 1/2 cups finely crushed Pecan Sandies (about 18 cookies)

Mix butter and sugar. Add crushed cookies and toss to mix well. Spread into 9-inch pie plate, pressing onto bottom and up sides. Bake in 375 oven for 5 minutes, until edge is slightly brown. Cool on wire rack before filling. {I usually end up sticking mine in the freezer for about 10 minutes.}

Pie Filling:
1 cup whipping cream
1 cup chocolate pieces - 6 oz. {I use Hershey milk chocolate chips}
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream

In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot chocolate mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. Stir in the 3 tablespoons whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling into cooled shortbread crust. Cover and refrigerate for 5 to 24 hours. Serve topped with whipped cream and chocolate shavings.

Scones

Using basic roll dough, roll very thin and cut into 2.5" triangles. Fry in skillet filled with 1/2 cup hot oil, turning once. Serve immediately.

Cinnamon Rolls

Use 1/2 recipe basic roll dough and roll 1/4" thick. Spread all over with softened butter. Sprinkle with cinnamon-sugar mixture consisting of 1 cup white sugar, 1 cup brown sugar and 4 T. cinnamon. Roll up and cut into 1/2" thick slices with serrated knife. Let rise 1 to 1 1/2 hours. Bake at 350 for 18-25 minutes. Can drizzle with water/powdered sugar glaze.

Pluckit

This is a Stratton family Conference tradition. Love, love, love!

Use 1/2 recipe of basic roll dough, roll into 1" diameter balls. Dip in melted butter. Roll in cinnamon-sugar mixture. Place in bundt pan, 2 layers deep. Let rise 1 hr. Bake at 375 for 35-45 minutes.