Honey Nut Chicken Sticks

2 pounds chicken tenders
salt and freshly ground pepper
1 cup flour
3 eggs
splash of milk
2 cups Honey Nut Corn Flakes {I used Honey Bunches of Oats}
1 cup bread crumbs
1 T paprika
1 T Montreal Chicken seasoning
1/4 cup vegetable oil

Preheat oven to 400*. Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, Montreal seasoning and oil in a food processor. Transfer the breading to a shallow dish. Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading mixture and place on baking sheet. Bake for 15 minutes. May be served hot or cold.

Compliments of Rachael Ray's 365: No Repeats.

Roasted Corn Chowder

1 T olive oil
1 T butter
8 ears corn, shucked and kernels removed from cobb (or 4 cups frozen corn)
4 medium potatoes, peeled and diced
1 red bell pepper, diced
1 large onion, diced
2 jalapenos, finely diced (remove the ribs and seeds if you don't want it too spicy)
3-4 cloves garlic, minced
4 cups water
1/2 to 1 cup cream or half-n-half
2 T cumin
2 t salt
1 t pepper

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released.

In a large stock pot, heat oil and melt butter over medium heat. Add onion, jalapenos, pepper and garlic. Cook for about 5 minutes, until onion is translucent and veggies begin to soften. Add potatoes, corn, water and seasonings. Boil uncovered until potatoes are fork tender, about 20 minutes. Add cream or half-n-half and heat through. For thicker soup, you can add about 1 T cornstarch mixed with 2 T cold water (mix water and cornstarch until smooth and add to soup). Check seasoning.

*This is a recipe that I created in an attempt to use up a bunch of veggies from my CSA shares. If you find something wrong, or make your own changes, please let me know. Personally, I wanted a little more kick. I'll either add additional jalapeno (or include some seeds) or add 1/4 to 1/2 t cayenne pepper.

**For Mandy, you can do this soup non-dairy as well. Just leave out the dairy and substitute vegetable stock or chicken stock for the water.

Smoky Chicken Tortilla Soup

LOOOOOVVEEE the smokiness of this stuff!
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce {next time I'll just use the adobo sauce, no chipotles - it was too spicy for my kids to eat}
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.

a Rachael Ray

Potato-Pumpkin Soup

1 8 to 10 lb. pumpkin
2 medium potatoes, peeled and chopped
2 medium white or yellow onions, chopped
6 cups water
1/2 cup condensed milk, cream or half-n-half
1 t cardamom
1 t salt
1/2 t white pepper
1/2 t nutmeg
2 T minced fresh parsley, for garnish

Cut off the top 1/3 of the pumpkin. Scoop out the seeds and strings, saving the seeds. Using a sturdy spoon, scoop out the pumpkin flesh, leaving a 1-inch wall inside. Refrigerate the shell and top.
Combine the potatoes, onions, 2 cups pumpkin flesh and water in a large stockpot. Add the salt, white pepper, cardamom and nutmeg. Bring to a boil, cover and cook over medium heat until the vegetables are fork tender, about 20 minutes.
Meanwhile, preheat the oven to 200. Put the pumpkin shell and top on a baking tray and place in the oven to warm.
Remove the vegetables and place in a food processor and puree until smooth, or mash by hand until no lumps remain. Return the puree to the cooking water. Stir in the milk, cream or half-n-half, adding more if necessary for a creamier consistency. Heat over low heat until hot.
To serve, place the pumpkin shell on a large serving tray. Pour in the hot soup and sprinkle with fresh parsley and toasted pumpkin seeds, if desired.

Mean Green Tortilla Soup

This is a lot like my Mom's tortilla soup that I posted a while back... but Rachael Ray adds tomatillos to it... and I loved it!! It makes it greener, tangier and more flavorful. Next time I think I'll add some rice like in my Mom's recipe.

2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)
{1 pint cherry tomatoes, quartered lengthwise - I added}

Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.

Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.

Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.

Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.

While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.

Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Pumpkin Bread

This is from one of my favorite cook books Aggies, Moms, and Apple Pie

I love every recipe that I have made in this book, and I have made a bunch!


Pumpkin Bread
by Martha Rutherford, Deep East Texas Mother's Club
...
Ingredients:
3 cups of sugar
1 cup of vegetable oil
4 eggs
2/3 cup orange juice
1 (16 oz) can of pumpkin or pumpkin pie
3.5 cups of all purpose flour
2 teaspoons of baking soda
1.5 teaspoons of salt
2 teaspoons of cinnamon
1 teaspoon of nutmeg
Optional ingredients:
1 cup chopped nuts
1 cup of raisins
...
(I have made it with pecans and it is good. I don't do raisins...I think they are scary!)
Combine sugar and vegetable oil in a large mixing bowl; blend well. Add eggs, one at a time, mixing well. Add orange juice and pumpkin. Blend in flour, baking soda, salt, cinnamon, and nutmeg. Stir in nuts and raisins if desired. Pour batter, evenly divided, into four 1 pound coffee cans that have been well greased and floured. Bake for 1 hour at 350 degrees F. Test for doneness with toothpick; longer baking is sometimes required. It is also a good mailer.
Now, I have never made it in the coffee cans, I have always used loaf pans. I would recommend the smaller loaf pans so that it gets done in the middle. I have made these as mini loaves and given them as Christmas gifts many times.
...
My husband would tell you to throw in some chocolate chips in the batter but I don't like my chocolate mixed with pumpkin...but some people love it.

Blitz bread

I found this recipe here and they got it from another blog. I made it tonight and really liked it. It's actually a lot like garlic pull aparts, but I had much better luck with it. Also a plus for me? No dairy. It's harder than you might think to find recipes without milk of some incarnation. Anyway, this bread was ridiculously easy to make and really tasty.

1 1/2 cups warm water
3 T. olive oil (plus extra for drizzling)
1 1/4 tsp. salt
3 1/2 cups flour
1 T. yeast
3 tsp. italian seasoning

Lightly grease a 9x13 pan and drizzle 1 to 2 T. olive oil in the bottom. Combine all of the ingredients together and beat at high speed for 60 seconds. {I used my Bosch and I actually put the yeast into the warm water with a bit of sugar to let the yeast get going before adding it to everything else.} {The original recipe also says you can add 1 cup crumbled feta cheese to the batter here, but I didn't try that.} Scoop the very sticky batter into the 9x13 pan, cover and let rise for an hour. Preheat the oven to 375*. Poke the dough all over with your index finger and drizzle lightly with olive oil. Sprinkle more italian seasoning over the top. Bake the bread 35-40 minutes and enjoy!

button?

Thanks to Megan for the new header! I just love the cupcakes! Jen mentioned that she wanted a button for her sidebar, so I asked Megan to make it happen. Once again, she came through for us!

**If any of you would like to add this to your sidebar, just go to your blog layout and add a picture. Use this URL for the picture {https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftzrpC0QKm9YJp1C7872EqZ_anAVHjEAWyxDjy1jJmL1klea31i84z5X_cU-4VwOc0rZyvILL7HQgeSPkZOwyFHiU3E0XwAqmi1Ns8frnkjpu94tIrXS0pM6MX3ARzu2u4uo8DiE2nB0/s200/lugub+button+2.png} and this URL as the link {http://recipestop.blogspot.com}.

Pasta with Arugula, Fresh Herbs, and Garlic

I found this recipe in a cooking magazine I subscribe to and tried it for the first time today. It has a pleasantly sharp sort of flavor from all the garlic, red pepper, and fresh herbs. All in all, very delicious. Bonus: from start to finish -- including prep -- this recipe took me less than 35 minutes!

1/4 cup extra-virgin olive oil
7 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
salt and pepper
1 pound pasta (campanelle, fusilli, or penne)
2 cups lightly packed baby arugula (or baby spinach)
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh basil
1 cup grated Parmesan cheese

Boil pasta according to package directions until al dente. Meanwhile, heat oil, garlic, and red pepper flakes in a large saucepan over medium-low heat just until garlic turns golden, about 3 minutes. Remove from heat, stir in lemon juice, cover, and keep warm.

Reserve 1/2 cup cooking water from pasta and drain pasta. Return to pot, add warm oil mixture, reserved cooking water, arugula, parsley, basil, and Parmesan, and toss just until greens wilt. Season with salt and pepper.

Fish Taco w/ Quick Slaw, Avocado Sauce and Green Rice

1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided
4 firm white fish filets, such as Mahi Mahi (about 8 ounces each)
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
2 tablespoons hot sauce
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic, grated
12 6 to 8-inch flour tortillas

Preheat broiler, grill or large, nonstick skillet – whichever you prefer.

Place a medium-size pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is working, season the fish filets on both sides with the lime zest, grill seasoning, cumin and coriander. Lightly drizzle some EVOO over the filets and cook: If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling, the filets should take about 8 minutes to cook (4 minutes per side); if you're cooking them on the stovetop, they should take about 8 minutes to cook (4 minutes per side). Once the fish is cooked, transfer the filets to a plate and cover them with aluminum foil until you're ready – just don't let them sit too long here!

Once you've got the fish cooking, prepare the quick slaw by mixing together the juice of 2 limes, honey, hot sauce, some salt and freshly ground black pepper in a large bowl. Whisk in the remaining 1/4 cup of EVOO. Add the cabbage and red onion, toss to combine and set aside.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining vegetable stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. Rinse out the food processor bowl and make the avocado sauce by pureeing together the avocado, sour cream, garlic and the juice of the remaining lime. Season the sauce with salt and pepper and set aside.

When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

Assemble the fish tacos by shredding the fish filets (each one should give you enough meat for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!

Rachael Ray

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
tortillas
shredded cheddar cheese
tomatoes

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Monster Cookies

1 1/4 C. Shortening
1 1/2 C. Brown Sugar
1 C. Sugar
3 eggs
1 1/4 C. Peanut Butter
2 C. Oats
2 1/2 C. Flour
2 tsp. Baking Soda
1 C. Chocolate Chips
1 C. Butterscotch Chips

Bake at 350* for 9-10 minutes. Makes 8 dozen.

The Ultimate Chicken Noodle Soup Recipe

I made this soup tonight...doesn't it look YUMMY!

This is a take off of Tyler Florence's Ultimate Chicken Noodle Soup. This is what I did...
Ingredients:

2 small onions diced ( I use sweet yellow onions, like walla walla, or 1015)

10 button mushrooms chopped coursley

1.5 cups of carrots chopped into rounds

3 boxes of low sodium chicken stock

3-4 cups of cooked chicken ( I use white meat)

Salt & Pepper to taste

1 Tablespoon of Mrs Dash

1 small bag of cheese tortellini

1 cup of chopped up fresh spinach (frozen would work just fine)

2 Tablespoons of butter

Put butter in large soup pot and melt on high, when almost melted, add onions. Store onions until they are translucent and starting to caramelize on the edges, add carrots, stir and let them cook and caramelize a little as well. Add the mushrooms and stir. Add Salt. pepper, and Mrs. Dash. Add in chicken stock and set to high temperature so it will boil. Add in the chicken and spinach and stir. Once the soup is bubbling, add the tortellini and boil for about 10 minutes (or whatever package says). Add more salt & pepper to taste. If the soup is too thick, just add some water or broth until its the consistency you like. Simmer on low heat for 10 minutes or however long you like. Serve with crusty bread and enjoy!

I think adding some fresh herbs at the end would also be a nice touch, like some basil, but I didn't have any!

Spanish Frittata

This is such a pretty dish, and I wanted to make it something special. So when we had a brunch theme for my future sister in law's shower... I thought of this dish. It was awesome, and I got asked for the recipe many times.

"You can make this great meal in either a pie plate or a cake plate, whatever you've got lying around. If you want to entertain with this dish, line your pan with some heavy duty aluminum foil that hangs over all the edges, that way you can just lift it out when it's done baking and serve it on a nice cake stand or serving plate – so fancy!" ~Rachael Ray

1 tablespoon EVOO - Extra Virgin Olive Oil
1/2 pound pre-cooked chorizo, casing removed and meat chopped
1 jar whole roasted red peppers, drained
1 medium to large onion, chopped
2 cups frozen diced hash brown potatoes, defrosted
4 eggs
1/2 cup milk
A few dashes hot sauce (add more if you like it spicy!)
Salt and freshly ground black pepper
1/4 cup (about a small handful) parsley, chopped
1 cup Manchego cheese, shredded

Preheat oven to 375ºF.

Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Sauté the chorizo in the hot pan until it's crispy, 5-6 minutes. While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on. When the chorizo is crispy, transfer it to the pepper-lined pie plate, spreading it out to evenly cover the bottom. Sprinkle the chopped onion and potatoes over the chorizo, spreading everything out evenly.

In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top. Carefully transfer the baking sheet to the oven and bake the frittata until the eggs are slightly wobbly in the middle and the cheese is golden brown, 30-35 minutes. Cut the finished frittata into 8 wedges and serve.

Rachael Ray

Santa Fe Wraps

REALLY good, and great for an appetizer or in limited portions. The cream cheese is too rich for me to have as a main course.

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

Paula Deen

i added some of those real bits of bacon, just because all things taste better with bacon

Raspberry Streusel Muffins

1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 cups flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon 1/2 cup milk
1/2 cup sour cream 1 tsp vanilla extract
1 cup raspberries (fresh or drained frozen)

STREUSEL TOPPING
Blend w/pastry blender:
1/2 C flour
1/2 C quick oats
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp salt

Cut in 6 tablespoons butter. Blend until coarse.

Prepare streusel topping. Set aside.

Grease 12 3-inch muffin pan cups.

Heat oven to 400 degrees.

In large bowl, w/electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until well blended.

In medium bowl, combine flour and other dry ingredients.

In small bowl, combine milk, sour cream and vanilla.

Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined.

Gently fold in raspberries.

Spoon batter into muffin cups; sprinkle tops generously with streusel topping.

Bake 20-25 minutes. Cool 5 minutes; sprinkle w/confectioners sugar.

Recipe from my Aunt Vicki... she's also done a variation by substituting the sour cream with raspberry yogurt.

Easy Breadsticks

I got this recipe from this site and tried them last night. They were easy and really tasty. Just start them an hour before you want to eat and they'll be hot and ready with the rest of your meal!

1 1/2 cups warm water
1 T. yeast
2 T. sugar
3 1/2 cups flour
1/2 tsp salt
4 T. butter

Dissolve yeast in warm water. Add sugar and let bubble for a few minutes. Add the salt and flour and knead for 3 minutes {I used my Bosch}. Let the dough rest for 10 minutes. Melt butter and pour most of it onto a cookie sheet and spread around evenly. Roll out dough. Cut to desired width {I used a pizza cutter} then twist and lay on cookie sheet. {You could also just lay them on flat.} Brush breadsticks with leftover melted butter then sprinkle with garlic salt and parmesan. Let raise for 10-20 minutes. Cook in 375* oven for 18-20 minutes. {Mine only needed 18.} Enjoy!

The Easiest Mint Brownies EVER

One Brownie Mix
One bag of Andes Mint Chips
One stick of butter

Prepare the brownies according to the directions, in a 9 X 13” pan. Let them cool.

Put the butter and chips in a microwaveable bowl and microwave for 30 seconds. Stir until smooth. Spread on the brownies. Chill in the refrigerator until the topping has set. Serve at room temperature.

Honey Dijon Chicken

1/4 cup melted butter (1/2 cube)
1/4 cup dijon mustard
1/2 cup honey
1 teaspoon salt
1/2 teaspoon curry powder

Cover 4 boneless skinless chicken breasts with sauce. Bake at 350* F for 1 1/2 hours. Cover with foil.

This would go well with rice and fresh veggies.

Caramel Brownies

This recipe has been around for a while -- and for good reason. It's sooo good. I thought it would definitely have made its way on here by now, but since I can't find it I figured I'd post it. You're welcome.

50 caramels
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup butter, melted
6 oz. semi-sweet chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk, stirring frequently. Meanwhile, beat cake mix, butter, and remaining evaporated milk until blended. Pour half of batter into a 9" x 13" pan coated with nonstick cooking spray. Bake at 350*F for 6 minutes. Sprinkle chocolate chips evenly over batter; pour caramel mixture evenly over chips, leaving 1/2" border around edges. Pour remaining batter over caramel mixture and spread to edges, making sure to seal border. (Yes, it can be a pain to spread brownie batter over melted caramels. Just go with it.) Bake 18 minutes more. Cool to room temperature; refrigerate to allow caramel to set before cutting.

Colcannon

This is an Irish dish I found in one of my vegetarian cookbooks. It is quite tasty. I served it with brats, but it would be good with any sausage.

1 lb. cabbage, quartered and sliced
4 lb potatoes, peeled and quartered
8 oz leeks
2 cups evaporated milk
2 t salt
1 t pepper
1/4 t nutmeg
4 T butter (I only used about 2T)

Put cabbage in 3 quart saucepan and cover with water. Bring to a boil and cook until very tender, about 45 minutes. Put potatoes in 4 quart saucepan, cover with water. bring to a boil and cook until very tender. (You will be mashing them) Meanwhile, cut the white parts of the leeks in half lengthwise and slice thinly. Put leeks in 2 quart saucepan and add evaporated milk, salt, pepper and nutmeg. Boil for 10 minutes, until leeks are tender. Heat oven to 350 and butter a 3 quart baking dish. Drain potatoes and mash. Add the leeks and milk, stir with a spoon. Drain cabbage and fold into potatoes. Taste and adjust seasoning. Put mixture in a baking dish. Dot with bits of butter. (This can be made to this point and refrigerated for several days) Bake 1 hour until heated through and golden on top. Serve hot.

Key Lime Cupcakes

I found this recipe in my bon appetit magazine and just about started salivating as I turned the page to this picture... These are AMAZING!!!

That little Atlanta bakery, Buttersweet Bakery, sure does know how to make a cupcake! If I ever go to Georgia, I will for sure be going there. I scanned in the picture from the magazine because I know no picture I took could do them justice - and I was right... but then I of course, found the recipe online with a picture... but to save you from one more click - here it is...

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

From Bon appetite magazine September 2008

Ava and I call them "SHREKCAKES" because of the really cool green color.

Cumin Grilled Chicken Breasts

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side.

Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

In picture: Creamed Spinach with Caramelized Onions, Garlic and Fennel from Picky Palate - AMAZING!

an Ellie Krieger recipe from Food Network

Brazillian "Lemonade"

If you have ever been to Tucano's in Provo -- this is the recipe for their lemonade (really, it's a limeade) YUMMY!

3 fresh limes
1/3 cup sugar
3 Tbsp sweetened condensed milk

Quarter limes and place in blender (rind and all), add sugar and sweetened condensed milk and 4 cups chilled water. Blend until limes are chopped up. Strain. Enjoy!

Garlic Basil Shrimp

Dee-lish, fresh and totally healthy...
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine (i used white grape juice)
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes.

Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve with orzo pasta, rice or crusty bread.

Ellie Krieger from Food Network

My Chicken & Ham Favorite

{{this is one of my favorite childhood meals that my Mom made... such a comfort food for me.}}

chicken breasts
sliced ham
12 oz. can of cream of mushroom soup
8 oz. sour cream
cream cheese, about 4 oz. cut up into 1/2 inch cubes

Wrap each chicken breast with 1 slice of ham. Arrange in a 9x13 or 9x9 glass casserole dish - depending on how many breasts you're cooking. Mix soup and sour cream together and spread over wrapped chicken. Place the cream cheese cubes evenly over each chicken breast. Bake uncovered at 350 F for 1 1/2 hours. Serve chicken with brown rice on the side and remaining "gravy" over the top of rice and chicken.

Pumpkin Pancakes

1 c. flour
3 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1 egg
1 c. plain low-fat yogurt
1/4 c. canned pumpkin puree
2 T. butter, melted and cooled, plus 1 T. for the skillet

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all dry ingredients.

2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 T. melted butter and beat well.

3. Stir in dry ingredients and beat just until combined.

4. Grease skillet lightly with butter. Pour 1/4 c. batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Keep pancakes warm until ready to eat. I like to add chocolate chips if my kids have been good and if I've got the craving for chocolate - which is usually the case.

Yield: 4 servings
Parenting Magazine, October 2006

Mini Meatloaves with Tomato-Balsamic Gravy

This is one of my absolute favorite meals. It's a RR, and I serve it with mashed potatoes. It is seriously heavenly, and a huge step up from just plain ole meatloaf.

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 cups breadcrumbs
3 sprigs sage, leaves removed from stems and chopped
1 cup (about 1 large handful) parsley, chopped
1/2 bunch scallions, finely chopped on an angle
1 tablespoon Worcestershire sauce
1 egg

Salt and freshly ground black pepper
2 pints grape tomatoes
Extra-virgin olive oil (EVOO), for drizzling
1/2 medium red onion, sliced

2 tablespoons butter
2 tablespoons flour
1 tablespoon balsamic vinegar
1 to 1 1/2 cups beef stock

Preheat oven to 375ºF.

In a large bowl, mix ground beef, pork, veal, breadcrumbs, sage, parsley, scallions, Worcestershire sauce, egg, salt and a palmful of freshly ground black pepper.

Using a 6-cup muffin pan, divide the meat mixture into 4 equal parts and scoop the portions into four of the muffin cups. Bake the mini meatloaves until cooked through and golden on top, about 30 minutes.

While the mini meatloaves are cooking, toss the grape tomatoes and onion slices onto a baking sheet along with a drizzle of EVOO, salt and freshly ground black pepper. Once the meatloaves have been in the oven for about 15 minutes, put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.

While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and stock to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.

Remove the mini meatloaves and the tomatoes from the oven and set the meat aside to rest for about 5 minutes.

Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher. Serve one mini meatloaf per person with a hearty ladle of the tomato balsamic gravy.

Rachael Ray Yields 4 servings

Chicken Picante

{{This is good and fresh tasting... although not the most amazing chicken I've had - it's really easy and simple and uses ingredients that I usually have on hand. It's a great standby meal.}}

4 boneless/skinless chicken breasts
1 c. salsa
1/4 c. Dijon mustard
2 T. fresh lime juice
1/4 c. sour cream
1 lime sliced into 4 wedges
chopped cilantro

Preheat oven to 375F.

Mix salsa, mustard and lime juice. Put chicken in pan and cover with salsa mixture. Cover with foil and bake for 40 minutes. Remove foil and cook for another 10-15 minutes. Place chicken on plate and top each breast with 1 T. sour cream, cilantro and lime wedge.

I sometimes serve with black bean, corn and avocado salsa.

Tips for Better Whole Wheat Bread

Use white wheat rather than red. It has a milder flavor. I buy Prairie Gold from Wheat Montana Farm & Bakery 1-800-535-2798

I use a Nutrimill wheat grinder. It can be purchased at http://www.harvestessentials.com/ for $249.95.

Freeze any excess wheat that you grind so you do not lose any of the nutrition.

I make my dough in a bread maker. I bought the Sunbeam Programmable Breadmaker for $42.22 at Wal-Mart.

You can make dough for two loaves in a Kitchen Aid Mixer and six loaves in a Bosch Mixer.

Dough Enhancer really makes a difference in your bread. I use Blue Chip Baker Dough Enhancer that I bought online for $6.99. You can purchase it at www.cooksquarters.com/consumables.htm

Use the recipe on the back of your dough enhancer. My recipe is:
1 1/3 cups warm tap water
2 tsp dough enhancer
3 Tbsp oats
2 Tbsp dry milk
1 tsp salt
3 Tbsp oil
2 Tbsp honey
1 1/2 tsp gluten
3 cups whole wheat flour
2tsp yeast

Always start with water in a bread maker. Flour should be second last. Yeast is always last. This is important in a breadmaker.

Add 3 Tbsp of rolled or steel cut oats for added nutrition if you like. You can not taste it and is a way to use up some of that food storage.

Measure your honey after the oil to prevent sticking to your measuring spoon.

Mix the gluten with a cup of flour before adding it to your breadmaker. Gluten is what will keep your wheat bread from becoming crumbly. It also will make lumps of chewy spots if you do not mix it with some four. You can purchase gluten online at www.cooksquarters.com/consumables.htm for $8.99.

Roll your dough out flat on a plastic cutting board to prevent sticking. I got mine at Sam’s Club for $10. Then roll dough into a loaf and place it in a loaf pan.

Let dough rise for 30 minutes covered with a towel.

Bake for 30 – 35 minutes at 350°.

If your crust is too hard lower the temperature of the oven.

Bread bags can be bought online for easier storage at http://www.cooksquarters.com/ $7.50 for 100.

Warning: If you leave warm bread unattended, this could happen to you!

Mel's Award Winning Chocolate Chip Cookies

So, after much persuasion, here it is. Yes, it is award winning (even if it was just a competition at work) and yes, this is the exact recipe. For best results, and a chance at your own award, follow exactly.

1 cup butter, softened
1 cup butter flavored Crisco
2 cups dark brown sugar, packed
1 1/2 cups sugar
4 eggs
2 T vanilla (I only use real vanilla)
2 t salt
2 t baking soda
4 -5 cups flour
1 pkg. Hershey's milk chocolate chips (these are my favorite, although I understand Guittard is an excellent chip)
1 pkg. Hershey's special dark chips (again, you can use your favorite dark or semi-sweet chip)

In an electric mixer with the paddle attachment (or the kneading hooks--that's what I use on my Bosch) cream all ingredients except flour. You want to mix this until it is just barely incorporated, in fact, you will still have a few lumps of butter. Add 4 cups of flour, mix. Continue to add flour 1/2 cup at a time until the right consistency is reached (this is all by feel for me). Add chocolate chips. Bake 340* for 7-9 minutes for soft, slightly undercooked cookies; 9-10 minutes for fully cooked (and still soft) cookies.

These are best fresh from the oven in my opinion. I use a cookie scoop to make my cookies. I will scoop and place the dough on a plate or cookie sheet and freeze them. You can then pull frozen, perfectly shaped, dough balls from the freezer and cook for fresh hot cookies anytime.

Black Bean, Corn and Avocado Salsa

1 can corn, drained
1 can black beans, well rinsed and drained
4 roma tomatoes, chopped
4 avocados, chopped
1 pkg. DRY Italian dressing seasoning (salad dressing isle)
1/4 c. oil, salad or olive
1/4 c . vinegar
2 T. water

Mix and serve. Good if you let it sit mix the flavors - if I do this, I just add the avocados in last so they don't brown.

Wontons or Egg Rolls

1 pound lean sausage (I use Jimmy Dean Regular)
1 egg
1 can (4 1/2 ounce) tiny shrimp
1 can (4 ounce) water chestnuts, finely chopped
3/4 cup celery, finely chopped
4 green onions, finely chipped
1 package wonton skins OR egg roll skins

Brown sausage. Drain off fat. Put in bowl. Mix in egg, tiny shrimp, water chestnuts, celery, and green onions. Put rounded teaspoon sausage mixture on each wonton skin. Wrap. Seal edges with moistened fingers, Deep gry in 365* oil (until golden brown). Remove with slotted spoon. Drain on paper towel in warm oven until ready to serve. You can fry ahead and heat in 450* oven.

Cranberry Meatballs

I got this recipe from my sister-in-law Melanie. When she first gave it too me I thought, "No way am I going to make that, it sounds too weird." But she made it and I tried it and it is GOOD! And, it is SO FAST and EASY, added bonus!!!

1 bag frozen meatballs
1 can cranberry sauce
2 c. spaghetti sauce

Mix together, heat through and serve over rice. Whala, dinner is served.

Vegetable Lasagna

6 uncooked lasagna noodles
1 onion, diced
1 c. (about 2 1/2 oz.) fresh mushrooms, thinly sliced
1 med. zucchini, thinly sliced
3 garlic cloves, minced
2 tbsp. water
1 c. lowfat part skim ricotta or cottage cheese
1/2 c. shredded carrots
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. (3/4 c.) shredded lowfat part skim mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat until hot. Add onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add water; cover and cook 3-4 minutes until crisp tender.

In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 quart) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mixture and half of ricotta cheese mixture; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving.

Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Allrecipes.com

I served with brown rice and Pancetta Sauteed Haricot Vert with Cherry Tomatoes and Feta from Picky Palate. {though I used regular green beans, sun-dried tomatoes because that's what I had - yummy!}

Harvest Veggie Whole Wheat Pasta

Really good, fresh taste - and good use of all the summer veggies. When I make this again... I think I'll roast some cherry tomatoes in with the veggies. And I didn't use the mint (to me, it belongs only in my desserts) or the ricotta cheese - and it was still "yum-o"!

1 pound whole wheat penne
Salt and freshly ground pepper
2 large or 4 small zucchini, chopped into bite-size chunks
1 yellow squash, chopped into bite-size chunks
1 red pepper, chopped into bite-size chunks
1 red onion, chopped into bite-size chunks
1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
1/4 cup sliced almonds, blanched and toasted
1 cup basil
3/4 cup parsley
1/4 cup mint
1 clove garlic
1/2 cup Parmigiano-Reggiano cheese, grated
1 to 1 1/2 cups ricotta cheese

Preheat oven to 400ºF.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.

While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons EVOO, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.

While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup EVOO. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.

In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.

Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture.

I served with Garlic Pull Aparts.

Rachael Ray
Serving 6

Slow Berry Cobbler

This was SO good, and so easy because you just put it all in the crockpot. Great summertime treat because you're not heating up your house with the oven. Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix

Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Paula Deen

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
tortillas
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

• Heat grill.
• Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  
• Place the tray on the heated grill.
  
• Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
• Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.
  

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

OR

Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!

Fig Jam

You're going to have to trust me on this, even if you think you don't like figs, you'll love fig jam. It's sweet and delicious. It's especially yummy with spreadable goat cheese on yummy bread.

3 1/4 lbs fully ripened figs
1/2 cup lemon juice
1 t lemon rind, grated
1 pkg pectin (MCP brand or Sure-Jell)
7 1/2 cups sugar (do not try to alter the amount of sugar, I know it's a lot)

Trim stems from figs. Grind or chop figs and place in a 6 quart sauce pan. Add lemon juice and stir. Add pectin and stir until dissolved. Place figs over high heat and cook until a hard boil is reached. Immediately add all of the sugar (I measured and placed it in a bowl before I began cooking the figs). Bring back to a quick rolling boil that will not stir down. Cook 1 minute.

Remove from heat. With a metal spoon skim off the foam that has formed on top. Ladle into prepared glass canning jars* leaving 1/2 inch of room on the top. Cover with lids and rings. Freeze.

*To prepare jars for canning/jam, wash well in hot soapy water. Rinse and allow to dry completely.

Placed into cute glass jars, this would make a great gift for Christmas, etc.

Request:Whole Wheat Recipes

Hello,

I am trying to use more whole wheat in my recipes and was wondering if any of you can share any whole wheat recipes. I have used some of the ones on this website already and they have been great, I was just putting a call out for any more. I also have purchased some whole wheat pastry flour which they say can be substituted for regular flour in most recipes. any ideas, suggestion, or recipes are welcome! Thanks!

A Figgy Treat

Thanks to Meggie (and Susan at her work) for teaching me this recipe.

Figs, stems removed and halved
Gorgonzola (or blue) cheese, sliced
1 fresh lemon
honey

Place figs on a jelly roll pan cover in foil, split side up. Cover opened figs with a small amount of fresh lemon juice. Top each half with a slice of Gorgonzola cheese. Drizzle figs with honey. Place under broiler for 3-5 minutes, until cheese begins to melt. Serve immediately. This would make a great appetizer or dessert.

Watermelon Cookies

Children LOVE these cookies. They taste like a sugar cookie (not like watermelon) and are so cute!

½ cup shortening

½ cup margarine

1 cup sugar

1 egg

1 tsp. salt

1 tsp. vanilla

1 ½ tsp. almond extract

2 ½ cups flour

Color 1/2 dough red, ¼ green and leave ¼ white. Shape red dough into a long tube and freeze. Roll white dough out into a rectangle and shape over red dough (using a little water lightly spread over the white dough will help the two layers stick better). Freeze. Roll out green dough into a rectangle and shape over white and red oblong dough. Refrigerate.Slice and place on cookie sheet. Place 6 tiny chocolate chips on watermelons so they look like seeds.

Bake 350* for 7-10 minutes. While still hot, slice in half.

Avocado-Feta Salad

This is another Lindsey recipe that she made last time she was here and it was very good, I was leary at first but I really liked it.

Avocado-Feta Salad

Ingredients
4 plum tomatoes, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
Assorted tortilla chips

Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.

Chicken & Rice Casserole

This is a great freezer meal, one of those that you can make ahead and freeze and then just pop out when you are ready to eat it. For Christmas last year I made Lindsey 6 meals to keep in her freezer and this was one of them...it was the gift of time since she is so busy, it would give her 6 nights of hassle free dinner. Last time I made this, I doubled the recipe and had enough for one large casserole dish and I think 3 of the smaller 9X9 casserole dishes. If you freeze it, wait to put the cornflake topping on it so it doesn't get soggy. Its very basic but easy and affordable. You could probably spruce it up with some frozen peas or something if you want some color. I usually make a big batch and eat one that night for dinner and then freeze the rest for the future on those nights when I get home and just want to veg on the couch. This is also good for when you need to take dinner to someone who just had a baby, you can just take it to them frozen and they can fix it whenever they want, that night or in a week when everyone is gone and you need an extra hand. :)

Chicken & Rice Casserole
1/2 c. butter
3 c cooked rice (or it says you can mix in 1.5 cups of raw rice and it will work, but I haven't tried it)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs

Put butter in dish and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees for 2 hours. You can fix this ahead of time and freeze. This freezes well. Make 2 or 3 at a time to have on hand.

Roasted Broccoli & Roasted chicken

Roasted Broccoli

Take Broccoli and cut it in to small florets. Line a cookie sheet with aluminum foil and spread broccoli out on cookie sheet. Lightly pour or spray olive oil over the broccoli and toss to coat the pieces so they are shiny. Spread out on pan in one layer and salt and pepper to taste. Put in a 425 degree oven for 15-20 minutes until the ends look brown and toasty, then turn over add salt and pepper to taste, and roast for 5-10 minutes more. This has become one of our favorite vegetables and we eat it like its popcorn! You can also do the same technique with sweet potatoes, tomato slices, onions, carrots, green peppers , cauliflower, and potatoes.

I like to make this when I am already going to be cooking something else in the oven, like roasting chicken breasts. I will just take chicken and toss in olive oil, add salt, pepper, and Mrs. Dash and roast for about 40 minutes until done. When there is about 30 minutes left, I just add the broccoli on a cookie sheet on the other shelf in the oven so that everything is done about the same time.

Baked Potato Soup

Baked Potato Soup

3 cans of cheese Soup
1 Box of chicken Stock
2 Baked Potatoes
12 slices of bacon cooked until crispy (or bacon bits)
Salt & Pepper to taste
2 teaspoons of Mrs Dash
Sour Cream
Shredded Longhorn Sharp Cheddar Cheese to top


Take 3 cans of cheese soup (I spiced it up and used 1 can of Pepper Jack cheese soup) and add a box of chicken stock. Simmer and stir on the stove. Bake 2 potatoes and cut them into chunks (like potato salad size) and add them to the soup. Cook some bacon or use bacon bits, about 6 slices worth, crumble and add to soup. I also used 6 more slices crumbled up to top the soup when serving. Add salt and pepper to taste plus about 2 teaspoons of Mrs. Dash. Served with a dollop of sour cream, cheese, and bacon pieces. Yummo! I think you could probably make a creamy version of this soup by using Potato pearls instead of real potatoes, with that and the bacon bits, it could be a food storage type meal.

Monterrey Chicken

This is a Lindsey classic, she created this dish off something she ate in a restaurant and its a favorite of ours. I think this is a budget conscience meal and I usually make it as s a two-for meal. Meaning, I make more than I need for the first meal and then jazz it up some and have a totally different meal the next night but with parts from this dish. I will explain below.

Ingredients:
Chicken Breasts (However many you need to feed everyone, I usually make 6 to feed 3-4 people plus have 2 left over for the next meal)
Package of Bacon
Sliced or Cheese (We use Swiss, Cheddar, or Provolone...whatever I have)
Jar of Barbeque Sauce

Take Chicken and wrap a bacon slice around it, place in casserole dish or pan. Cover with bbq sauce and put in oven at 375 for about 45-60 minutes until done. With about 10 minutes left, add slices of cheese over each breast. You can also put this in the slow cooker on low and cook it all day and add the cheese at the end. Lindsey has also made tiny bite sized versions for appetizers.

For the next day, I have a few variations of this meal. My favorite is to take the leftover chicken breasts, sauce, and bacon and cut it up or shred it and add some butter and Frank's Red Hot Sauce and it makes a barbeque buffalo chicken. I put the chicken in a whole wheat tortilla with lettuce, ranch dressing, and any other fixins and make a wrap sandwich. You can also take that same buffalo bbq chicken and toss it on a salad, add baked tortilla strips or chips and you have a bbq buffalo salad.

Lindsey will take the chicken and make quesadillas the next day with it, just shred it up, add cheese and anything else you want to a tortilla and cook it in a non stick or cast iron pan, flip when it gets toasty.

You can also just cut up the Monterrey Chicken and add it to a salad the next day.

I do this because I think it is cost effective since I don't have to buy items for two complete meals, plus it saves on prep time the second day and I don't have to turn on my oven and pay the electricity to have the oven on and my a/c to cool down the hot house from the oven being on. :) I just use the microwave the second day.

Peasant Bread for bread machine

¾ cup water
2 T olive oil
2 C flour
1 t salt
1 ½ t sugar
1 ½ t rosemary (it is best fresh)
1 T yeast

Add ingredient to bread machine in order. Select the dough setting.

When machine is finished, shape dough into a mound. Cover and let it rise for about and hour or until it has doubled.

Rub olive oil on lightly with your fingers to coast.

Bake at 375 for 20-25 minutes. Cut into strips to serve.

You can double the recipe by a half increasing the flour to 3 cups.

Chicken & Sun-Dried Tomato Pasta

8 servings

8oz. Sun dried tomatoes packed in oil (they are the cheapest at Super Walmart)
1 C chopped onions
8 cloves of garlic minced
1 boneless skinless chicken breasts
6 oz. mushrooms
10 oz. black olives
3 T fresh basil chopped (I use and entire package that you can get in the produce session)
3 C heavy cream
Salt & pepper to taste
16 oz. penne pasta
4 Tbsp. Parmesan cheese
1 t chicken paste (it is like chicken bullion but better, you can get it at Super Target or Sam’s)

Cook the pasta as directed.

Drain the sun dried tomatoes from their oil, coarsely chop them and set them aside.

Brown chicken in a skillet in the oil from the sun dried tomatoes for about 2 minutes on each side.

Transfer chicken to a 9 X 13 baking dish, cover, and bake at 450 for 20-25 minutes.

Add onions and garlic to the oil that you cooked the chicken in until tender and translucent. Add the mushrooms and black olives and sauté for a few minutes. Add the cream, chicken paste, and sun-dried tomatoes. Bring to a boil and let reduce for a few minutes.

Take the chicken out of the oven and chop it into cubes.

Chop basil and add it to the sauce. Let it warm for about a minute

Combine pasta, chicken, and sauce in a big bowl. Mix it up and add the parmesan cheese.

Serve with peasant bread.

Asian Lettus Wraps

Tastes like P.F. Chang's and Pei WeiMakes
4-6 servings

½ cup finely copped or shredded carrots
½ cup water
1 (16oz.) package of ground turkey
1 cup chopped mushrooms
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 small can of water chestnuts diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup hoisen sauce (can be found with the oriental foods)
½ cup sliced green onions
1 head iceberg lettuce, separated into leaves

Cook carrots and ½ cup water in a sauce pan over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated.

In a large skillet cook turkey over medium heat for about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.

Request: budget-friendly meals

So, I know everyone has noticed that food at the grocery store is getting really expensive. That, combined with the fact that I officially quit my job 10 days ago to be a stay-at-home mom has me looking at our grocery budget. Does anyone have any yummy budget-friendly meals they can share? I'll be looking online for some, too, and will post what I find. Thanks!

Zuchini Stuffing Casserole

2 lbs zucchini or yellow summer squash diced (about 7 cups)
1/4 c. chopped onion
1 can (10.5 oz) cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
2 c. cooked, diced chicken
1 box stuffing mix according to directions

In large pan of boiling water cook zuchini and onion for 5-10 minutes or until crisp-tender.

In a large bowl combine soup, sour cream, chicken and carrots. Fold in zucchini and onions.

Spread half of stuffing in bottom of pan. Add zucchini mixture and then remaining stuffing. Bake at 350 for 25 minutes or until heated through.

Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (I just add 1/2 tsp lemon juice to regular milk)
2 1/2. flour
2 c. diced zuchinni
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1 c. chocolate chips
1 c. nuts (optional)
3 Tbsp. cocoa

Beat well with mixer. Bake in 9x13 pan at 325 for 40-45 minutes. Needs no frosting! (But is good warm w/ cool whip).

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