That chicken stuff you serve over rice

When I had Mima a lady from the ward brought over some really good chicken stuff you have on rice.  Maybe creamy chicken stuff would be a better name for it.  Anyways, I asked her for the recipe and I'm finally getting around to making it tomorrow (you know, if the plan works out).  It was way good, though, and I'm sick of searching through my email for it every  time I think about making it, so here it is.  Her words, not mine:

Here is the recipe.

 

4 frozen chicken breasts

2 packets good seasoning italian dressing mix (I use zesty italian, and I only use about 1 and 1/2 packets)

1 package of cream cheese

1 can cream of chicken soup

lemon pepper ( the original recipe does not call for lemon pepper, I just think it adds a bit more flavor.)

 

In crockpot combine chicken and dressing mix. Amount of water varies. At least 2 cups. Cook on low for 7-8 hours. do not drain water. Add cream cheese, soup and a dash of lemon pepper. Cook on low for another hour or so. Serve over rice.

Roasted Vegetables

These roasted vegetables have totally been hitting the spot lately.  I use potatoes and yellow squash, because that's what I have, but the original recipe called for butternut squash and a bunch of other stuff.  Pretty much just use whatever you have.

Ingredients:

1 gallon-size ziplock bag almost full of vegetables cut into bite-sized pieces (the vegetables, not the bag)

1/3 cup olive oil

1 tsp dried rosemary

1 tsp dried thyme 

1 tsp dried oregano (I always put in extra)

1 1/2 tbsp balsamic vinegar

1 tsp salt

3/4 tsp black pepper

Preheat oven to 425 degrees

Cover a cookie sheet with aluminum foil

Mix everything in the ziplock bag.  Don't turn it upside down.  It's a bad idea every time no matter how many times you do it.

Put them all on the cookie sheet and roast for 45-55 minutes turning every 15 minutes (or not, I always forget)

Veggies should be tender on the inside and browned on the outside.  The browned part is the best.

Serve immediately

*Just as a note, I can't follow directions and don't expect you to either.  You can't really mess this up.  It's way yummy no matter what you do.

Crockpot Cooking

I ran across this the other day, and thought it was interesting since I keep meaning to actually use my crockpot. . .

All crockpots or slow cookers are NOT created equal. The following is only a rule of thumb and your mileage may vary.
Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH - 4 to 8 hours on LOW

Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH - 6 to 10 hours on LOW

Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH - 8 to 18 hours on LOW

Most stews, pot roasts and other uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW or 4 to 6 hours on HIGH.

Fruit Bread

1 qt fruit with juice, pureed
1 cup sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
4 tsp baking soda

Stir all together. Pour into two greased bread pans (or one greased 9x13 pan). Bake at 345 for about an hour.

Zucchini Bread

Zucchini fresh from the garden! (our neighbor's garden, not ours) We had it in stir fry tonight. And, since zucchini was on my mind, I thought I'd send along one way to make it unhealthy for you! But it tastes so good.

2 cups sugar
1 cup oil
3 eggs
1 tsp vanilla
2 cups shredded zucchini
Beat together in large bowl.

3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
Blend into zucchini mixture. Bake at 350 in greased bread pans. About 1 hour for regular size and 30 minutes for mini loaves.

Basil-Red Pepper Soup

5 large red bell peppers, seeded, cut in 1-inch pieces
3 cloves garlic, coarsely chopped
2 1/2 cups water
1/4 cup (packed) fresh basil leaves, chopped
1 teaspoon red wine vinegar (or to taste)
1 tablespoon extra-virgin olive oil (optional)
Salt and black pepper to taste

Combine red peppers, garlic, and water in a medium saucepan. Bring to boil, and then reduce heat to low. Cover and simmer until tender, about 25 minutes.

Transfer red peppers and garlic to food processor, reserving cooking liquid. Process until smooth, adding cooking liquid as needed to reach desired consistency. Discard extra cooking liquid.

Return soup to pan, and heat to serving temperature. Stir in basil, vinegar, olive oil (if used), salt, and black pepper.

It's very anti-inflammatory, quick, and yummy. I changed a couple of things - just sliced the peppers, which worked fine, used pre-minced garlic, and balsamic vinegar instead of red wine.

Birthday Cake

For Hyrum's cake I just baked a brownie mix in two round pans. (It would be a good idea to grease and flour the bottom and to not over-bake.)

Then I made the filling for the MVP Pie. Here's the recipe for those that need it:

8 oz cream cheese
¾ cup creamy peanut butter
¾ cup sugar
¼ cup whipping cream
Beat until light and fluffy. Set aside.

¾ cup whipping cream
Beat until soft peaks form. Fold into peanut butter mixture.

I layered the filling between brownie layers and spread it on top. Chopped peanut butter cups (refrigerate them first, to make it easier on yourself) and stuck them on top.

It was pretty yummy.

Basic No-Bake Cheesecake

1 envelope unflavored gelatin
¼ cup cold water
Soften gelatin in water; stir over low heat until gelatin is dissolved.

1 (8 oz) pkg cream cheese, softened
½ cup sugar
Beat together. Then gradually add gelatin and:

¾ cup milk
¼ cup lemon juice
Chill until slightly thickened.

1 cup whipping cream
Beat until peaks form. (or use thawed cool whip) Fold into cream cheese mixture and pour into graham cracker crust; chill until firm. Serve with your choice of toppings.

Sweet Salad

8 cups salad greens
1 (8 oz) can mandarin oranges, drained
1 cup red grapes, halved
2 ribs celery, diced
1 to 1 ½ green onions, chopped
½ cup pecans

Toss all together and chill. Serve with raspberry or poppy seed dressing.

Chicken Chili

I know, tis not the season for chili, but I made it anyway. Not as good as the chili from Andrea. But ok for something to do with beans.

1 cup dry pinto beans
1 cup dry great northern beans
1 cup dry black beans
Soak overnight in crockpot. Next morning drain and rinse, then return to crockpot and add 10 cups water. Cook on low 8 hours or until tender. Drain and rinse, then return to crockpot.

1 to 2 cups chicken, cubed
½ cup onion, diced
2 Tbls olive oil
1 pkg taco seasoning
Cook chicken and onion in oil. Add seasoning and simmer a couple of minutes. Add to crockpot.

1 can diced tomatoes
1 can tomato sauce
1 tsp paprika
1 tsp cumin
1 tsp garlic salt
1 tsp Italian seasoning
2 tsp chili powder
¼ tsp black pepper
1/8 tsp red pepper flakes
½ cup bell pepper, diced
Add everything to crockpot and cook on high for 2 hours.

Pork Chops with Pineapple

If you're looking for a way to use pork chops, this one from the "Other Meats" file in the "Meat & Meatless" folder is really good and easy to make:

2 T    oil
4    lean pork chops, ¾” thick
1 sm    green pepper, chopped
1 sm    onion, chopped
1 can    16-oz unsweetened pineapple chunks
1 T    cornstarch
½ C    peanut butter

Heat oil in lrg skillet and brown chops on both sides.  Remove from pan.  In same skillet sauté peppers and onions until soft.  Drain pineapple chunks, reserving juice in 2-C measure.  Add enough water to equal 1 ½ C liquid, then stir in cornstarch until dissolved.  Pour cornstarch mixture into skillet, blend in peanut butter, and cook until sauce thickens, stirring constantly.  Add pineapple chunks.  Pour a thin layer of sauce on bottom of 2-qt casserole.  Add chops, then remaining sauce.  Bake at 325 degrees for 50 min, or until chops are cooked through.  Serve with brown rice.  Yields 4 servings.

Soft Pumpkin Cookies

2 1/2 cups all-purpose flour
1 t baking power
1 t baking soda
1 1/2 t cinnamon
1/2 t salt
1 1/2 cup sugar
1/2 cup butter, softened
1 cup canned pumpkin
1 egg, beaten
1 t vanilla extract

Combine flour, baking powder, baking soda, cinnamon and salt in a bowl. Beat together sugar and butter in a separate bowl until blended. Stir pumpkin, egg and vanilla until smooth. Gradually add flour and sugar mixtures and stir well. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 15 to 18 minutes, or until edges are firm. Cool on baking sheets for 2 minutes, then transfer to a wire rack. Makes about 2 dozen.

Chinese-Style Steak

2 lbs steak, thinly sliced
1/4 cup oil
1 cove garlic, minced
1 t salt
1/2 t pepper
1 t ground ginger
3 onions, sliced or diced
3 green peppers, sliced
1/4 cup cold water
1/2 cup soy sauce
1 t sugar
1/2 cup beef broth
1 T cornstarch
8-oz can sliced water chestnuts, drained
8-oz can sliced mushrooms, drained
cooked rice

In a skillet over medium-high heat, brown beef in oil. Sprinkle in seasonings. Set aside and keep warm. Add onions and peppers to same skillet; cook 3 minutes. Return beef to skillet; stir in remaining ingredients except rice and cook 2 minutes. Spoon over rice to serve. Serves 4 to 6.

Mom's Yummy Chicken Stuff

Here's the recipe for the chicken stuff with the bread crumbs:

8 cups chicken broth
2 yellow onions, chopped
2 green peppers, chopped
16-oz package angel hair pasta, uncooked
2 lbs boneless, skinless chicken breasts, cooked
2 4-oz cans sliced mushrooms, drained (can use fresh - just saute)
2 cups butter
1 1/2 cups all-purpose flour
4 cups milk
6 cups shredded or cubed cheese
Garnish bread crumbs (brown with some butter & garlic, if desired)
1 pkg frozen corn (optional)

In a large stockpot over medium heat, simmer broth, onions and peppers until boiling. Add corn and pasta. Cook according to pasta directions; do not drain. Add chicken and mushrooms; set aside. I a medium saucepan over medium-low heat combine butter, flour, milk and cheese. Cook and stir until thickened; add to broth mixture and combine well. Pour into two lightly greased deep 13" x 9" baking pans and top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes about 12 servings.

Raw Brownies

1 cup walnuts (or pecans - we threw in some almonds)
1 cup dates
1/4 cup cocoa powder
pinch of good salt

Food process until consistency you desire. Then pat into a pan (fits nicely in 8-inch round cake pan). Warning: pay attention to your food processor, and put the little shield thing in before you start it. Also, despite the rave reviews on the recipe sites - these ARE NOT REAL BROWNIES! Although, a few servings in, they do taste pretty dang good. We had ours with icing on top.

Raw Icing:
1 cup dates
1/4 cup cocoa powder
1/4 cup coconut oil
3/4 cup water

Apparently you are supposed to blenderize this, but because the food processor was already dirty (and I didn't remember in time), it got processed. This was yummy. And another one that grows on you.

Just think - you can totally eat the whole pan and feel good about it! Nothing but healthy :)

Squash Casserole

I'm getting excited to cook with garden produce! (since my plants are a few inches tall now :) Think summer squash or zucchini.

2 ½ cups squash, sliced and cooked
1 lb ground beef, cooked
1 med onion, chopped and cooked
1 can green chilies
½ cup shredded cheese
2/3 can cream of mushroom soup
Stir together and spread in 9x13 pan.

1 sleeve saltine crackers, crumbled
shredded cheese
1/3 can of cream of mushroom soup + milk to fill can
Mix soup and milk well. Pour over casserole. Sprinkle on cheese and cracker crumbs.

Bake at 350 for 30 minutes.

Frozen Lime Desert

I thought I had already typed this but I can't seem to find it - I made it for Father's Day desert. So here it is (probably) again.

1 pkg mint Oreos
Crush (with filling still in) and put in bottom of 9x13 pan.

2 pkgs (8 oz each) cream cheese
1 limeade concentrate, thawed
1 tub (16 oz) whipped topping, thawed
Beat together until smooth. Spread over cookie crust. Freeze.

Warning: very flavorful!

Chicken Salad (for Sandwiches)

Um, yummy.

4 ½ cups chicken, cooked and shredded
2 to 3 cups chopped celery
3 green onions, chopped
1 ½ cups grapes, halved or quartered
Mix together in large bowl; set aside.

¾ cup + 2 Tbls mayo
1 Tbls + 1 tsp lemon juice
½ tsp curry powder
salt and pepper to taste
Mix together in small bowl; set aside.

1 cup chopped pecans
1 tsp butter
2 Tbls honey
Melt butter in frying pan. Saute pecans; coat with honey and cook over medium heat for 2 minutes. Spread on wax paper and cool for 5 minutes.

Mix everything together and chill between 1 and 2 hours. Serve on croissants.

Chocolate/Butterscotch Chip Cookies

I just made these for the Primary's Father's Day treat. I doubled it and ended up with about 7 dozen. And they are tasty (I had to make sure they were edible, of course).

1 cup shortening
¾ cup sugar
½ cup brown sugar
Cream together.

2 eggs
1 tsp vanilla
Beat in.

2 cups quick oats
1 ¾ cups flour
1 tsp salt
1 tsp soda
¼ tsp cinnamon (optional)
Mix into butter/sugar.

¾ cup chocolate chips
½ cup butterscotch chips
Stir in. Bake on ungreased cookie sheets at 375 for around 8 minutes.

Tuna Pasta Casserole

2 ¼ cups elbow macaroni noodles
Cook and drain. Set aside.

¼ cup canola oil
¼ cup flour
½ tsp salt
¼ tsp pepper
Bring to boil in saucepan.

1 ½ cups milk
Stir into oil and flour mixture. Stirring constantly, return to boil and boil 1 minute. Remove from heat.

1 cup grated cheese
1 can cream of chicken
2 cans tuna in water, drained
Stir cheese in until melted. Add soup and tuna. Combine with pasta and put all in a greased casserole dish.

Cover and bake at 350 for about 30 minutes.

Jello Popcorn

1 cup corn syrup
½ cup sugar
1 small box jello (any flavor)
Bring to boil in saucepan.

9 qts popped popcorn
Pour contents of saucepan over popcorn and toss to coat.

Blender Salsa

2 (14.5) cans diced tomatoes with green chilies
1 can diced green chilies
1 small onion
1 clove garlic
1 bunch fresh cilantro
Put all in blender and blend.

1 small lemon or lime, juiced
salt to taste
Add lemon or lime juice and salt to blender. Pulse to mix.

Really Good Cake

1 yellow or white cake mix - bake according to directions

1 small can crushed pineapple – heat to boil, pour over cake right from oven

1 small box pudding mix – make while cake cools slightly; spread over cake

shredded coconut and pecan pieces – sprinkle over pudding layer

1 large container cool whip – when cake is cool; spread over coconut and nuts

sprinkle more coconut and pecans over top to finish

Keep in Refrigerator! (until you eat it all gone)

Spicy Pretzels

These are addicting. (Just thought I'd warn you)

1 cup oil
1 pkg (3 Tbls) dry Ranch dressing mix
1 tsp garlic salt
1 tsp cayenne pepper (I don't do this much)

Mix all together.

1 (20 oz) bag pretzels

Put pretzels in large roasting pan. Pour seasonings over pretzels and mix to coat well. Bake at 200 for 2 hours – stir about every 20 minutes.

Toothpick Lunch

This is obviously not a recipe, but my kids love it so I thought I'd post it as an idea. Also fun is Muffin Tin Lunch - same idea (finger foods) but each kid gets a muffin tin with different foods in the sections. They think it's especially funny if you put a muffin in one of the spots.

Hot Chocolate and Chicken Noodle Soup

Comfort foods. I need them today as the snow flies - again. We had Hot Chocolate this morning and will have Chicken Noodle Soup for dinner. (or rather, Noodle Soup - I don't always put in chicken)

May food always comfort us.

Hot Chocolate

¼ cup unsweetened cocoa powder
½ cup sugar
1/3 cup water
Stir together in saucepan and bring to boil. Boil 2 minutes.

4 cups milk
Pour into chocolate mixture and stir until well combined. Heat, but do not boil.


Chicken Noodle Soup

5 cups chicken broth
1 cup sliced carrots
1 cup sliced celery
1 Tbls dried onion
Mix together in large saucepan. Boil 15 minutes or until carrots are tender.

1 cup dry noodles
1 cup chopped, cooked chicken (optional)
Add noodles and chicken and boil an additional 10 minutes or until noodles are cooked.

Burrito Skillet

1 box Zatarain's black beans and rice
1 cup corn
1 can tomatoes with green chilies
1 lb ground beef, browned (optional)
2 ½ cups water
Bring to boil in saucepan. Reduce heat, simmer 25 minutes. Stirring occasionally.

Serve in flour tortillas with grated cheese. Is good with sour cream, avocado, salsa, etc.

Freezer meals

Does anyone have some favorite meals to freeze?  If so, please tell me what they are.

Spaghetti

I rarely use these recipes but I needed something in my recipe book for spaghetti. Oh, and if, by chance, you are making meatballs for a Blue and Gold Banquet it will take 5 times the recipe (to feed about 35 - make the balls small) and a long time to get them made.

Spaghetti Sauce Mix
1 Tbls dried onion
1 Tbls parsley
1 Tbls cornstarch
1 ½ tsp salt
¼ tsp garlic powder
1 tsp sugar
¾ tsp Italian seasoning
Mix together.

1 lb ground beef, browned
2 cans (8oz) tomato sauce
1 can (6oz) tomato paste
2 ¾ cups tomato juice or water
Simmer together with seasoning for 30 minutes.

Meatballs
1 lb ground beef
½ cup dried bread crumbs
¼ cup milk
½ tsp salt
½ tsp onion powder
½ tsp Worcestershire sauce
¼ tsp pepper
1 large egg
Mix all together. Shape into meatballs. Place on cookie sheet and bake at 400 for 15 – 25 minutes.

Sausage Bake Pictures

We can delete this after you see; I took the pictures to go with my comment but can't link them to it.

Kima

Taken from my mother-in-law's cookbook.  She attributes the recipe to Mark Spear.

1 lb. ground beef or tofu, cubed
1 onion, chopped
1 clove garlic, minced
1 1/2 t. curry powder
1/2 t. salt
dash of pepper
1 T. Kikkoman soy sauce
2 potatoes, diced
2 carrots, diced
1 stalk celery, diced
1 c. frozen peas
1 (14.5 oz.) can diced tomatoes

Brown beef and onions. Drain. Add seasonings and vegetables. There is very little
liquid but don’t worry. Simmer until potatoes are done. Serve in a bowl over rice and
top with a dollop of sour cream.

I always cook it covered.  It apparently doesn't say that in the cookbook, though.

Pizza Dough

Since I have to look this up on allrecipes every time I make it I thought I'd post it here for you to enjoy and me to be able to find without googling.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before 

Wheat Snickerdoodles

½ cup butter
¾ cup brown sugar
1 egg
1 tsp vanilla
Cream together.

1 ½ cups whole wheat flour
½ tsp cream of tartar
½ tsp baking soda
Add to butter mixture and blend well. Roll dough into 1 inch balls. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 8 – 10 minutes.

Cinnamon Sugar:
½ tsp cinnamon
2 Tbls white sugar

Blender Waffles

1 ½ cups milk or 1/3 cup powdered milk and 1 ½ cups water
1 cup whole wheat berries
Put in blender and blend on high for 3 to 4 minutes.

1 egg
2 Tbls oil
2 Tbls sugar or honey
1 tsp salt
Add to blender and blend 1 to 2 minutes.

1 Tbls baking powder
Add baking powder and pulse three times (or just enough to mix well). Mixture will foam up and get light. Cook immediately on hot griddle or waffle iron.

Banana Bars

1/3 cup oil
½ to 1 cup sugar
1 egg
1 tsp vanilla
1 cup mashed banana
1 cup buttermilk or sour milk
Beat together.

2 cups whole wheat flour
½ tsp salt
1 tsp soda
1 tsp baking powder
Mix well. Pour into jelly roll pan that has been sprayed with oil. Bake at 375 for 14 – 16 minutes. Cool 10 minutes then spread glaze over top.

Glaze:
1 cup powdered sugar
2 Tbls hot water
1 tsp vanilla

(sour milk – Put 1 Tbls vinegar in measuring cup. Fill with milk; let stand 5 min)

Loaded Peanut Butter Cookies

This is just wishful thinking. I don't know as I would ever make these, but they sound so good to me. Too bad we don't live closer - someone might make them for me...

1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder (can use the dark chocolate kind)
1 teaspoon baking soda
1 cup semisweet chocolate chips (again - dark chocolate)
1 cup peanut butter chips
1 cup Reese's Pieces (the tiny baking kind, but you can use regular size as well)
1 package of mini Reese's peanut butter cups cut in half and frozen (Make sure you cut them BEFORE you freeze them.)

Preheat oven to 350 degrees

In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese's Pieces. (Mix the Pieces in my hand or the shells will get cracked and busted up in the mixer.)

Drop by tablespoonfuls onto cookie sheets. Push one frozen peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for a few minutes on the cookies sheet before moving, or they will fall apart

Cabbage Crunch Salad

dressing:
½ cup oil
¼ cup vinegar
¼ cup sugar
1 flavor packet from Ramen Noodles (any flavor)
Stir together and chill.

1 (1 lb) bag shredded cabbage
2 green onions, chopped
½ cup sunflower seeds
1 cup sliced almonds
1 package Ramen Noodles, broken
Toss together. Pour dressing over and mix well. Serve.

Taco Soup

Taco in a Bowl is what The Friend called it. I made some changes, of course. To simplify from what I did you can use 2 tablespoons of taco seasoning (what the original recipe called for) instead of the long list of stuff I use.

1 lb ground beef
2 cloves garlic, minced
1 cup chopped onion
Brown the beef with the garlic and onion until cooked through.

½ tsp onion powder
½ tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp parsley
½ tsp oregano
3 tsp chicken bouillon
1 Tbls cumin powder
2 Tbls Ranch dressing powder mix (I didn't put this in)
Add to beef and cook 2 minutes more.

3 cups water
2 cans black beans, drained
1 can diced tomatoes, drained
1 cup corn
Put the beef mixture in a saucepan with the above ingredients and bring to a boil. Cover and simmer for a half hour.

Serve with tortilla chips and shredded cheese.

stovetop treats

Since we should all be eating healthy...

No Bake Chocolate Cookies

2 cups sugar
½ cup milk
½ cup butter
3 Tbls cocoa powder
Stir in saucepan and bring to boil. Remove from heat.

3 cups quick oats
1 cup coconut
Stir into chocolate mixture until combined. Drop by teaspoons onto wax paper and allow to set.


Caramel Goodies

½ cup butter
1 cup brown sugar
1 Tbls corn syrup
Bring to a boil over medium heat. Reduce to low and simmer for 7 minutes – do not stir! Remove from heat.

4 cups Chex cereal
Stir into caramel mixture until Chex is coated. Pour onto a non-greased cookie sheet and cool.


Peanut Butter Balls

½ cup corn syrup
½ cup sugar
Bring to a boil. Remove from heat.

1 cup peanut butter.
Stir peanut butter into sugar and syrup until it's melted.

3 cups corn flakes
Mix into peanut butter mixture until corn flakes are coated. Form into balls and cool on wax paper.

Minestrone

4 c. canned tomatoes, chopped
4 c. water
1 (8 oz.) can tomato sauce
4 large ribs celery, diced
3 large carrots, diced
2 large onions, chopped
1 t. basil
1/2 t. oregano
1 T. parsley
1 or 2 cloves garlic (or 1/2 t. garlic powder)
1 T. sugar
1 or 2 lb. bulk Italian sausage
2 (14 oz.) cans green beans, drained
2 (16 oz.) cans red beans, drained
1 c. uncooked pasta shells
salt and pepper to taste

Brown sausage and onions in large pan; drain well. Add celery, carrots, tomatoes, water,
tomato sauce, and spices. Bring to a boil and cook until carrots are tender. Simmer slowly
for 3 or 4 hours. Add green and red beans and simmer 1 more hour. Cook pasta separately
and add before serving.

So I make a couple of changes to this when I make it.  I generally use hamburger and just put in Italian sausage seasoning, but when I'm feeling like spending three dollars a pound on Italian sausage, I use that.  We used Italian sausage for the cake auction potluck.  I also never put in pasta.  I also never read the instructions, to I just throw everything in together and cook it all at once.  Someday I'll remember to read the instructions.  This also makes more than some other soup recipes, so I generally just double it instead of tripling it.  It freezes really well.

Oh and, as always, my recipes are stolen from my mother-in-law's cookbook, and making them as actually written is best.

Potato Rolls

Here are pretty much the best rolls I've ever had.  They're pretty easy.  I actually almost follow the recipe on these ones.  I've made them with whole wheat, too, but they're not quite as impressive.

2 pkg. yeast
1/2 c. warm water
1 c. mashed potatoes
1/2 c. butter-flavored Crisco
1 1/8 c. sugar
4 t. salt
2 c. warm milk (microwave 2 minutes)
2 eggs
8-9 c. flour

Mix yeast and warm water. In mixing bowl, combine potatoes, shortening, sugar, salt,
milk, eggs, and half the flour. Add yeast mixture and mix at high speed for a minute. Add
the remaining flour, a cup at a time, to form a soft dough. Turn onto a floured surface,
knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 2 hours. Punch dough
down. Form into rolls. Let rise until they touch with little space between them (about 50
minutes). Bake at 350 for about 20 minutes, until golden brown. This recipe makes 3-4
dozen rolls. Tip: when you make mashed potatoes, make extra and freeze the leftovers in 
baggies in 1 cup portions. It doesn’t matter if the mashed potatoes have pepper in them.

Creme Brulee

So, I've been craving creme brulee for a while. Actually, it's the sort of thing I'm almost always craving. . . but it's the first thing I'm really excited about making as soon as I get settled into my new apartment and find and unpack my ramekins. Just in case anyone else is craving it:

CRÈME BRULEE 6 to 8 servings

Heat almost to a simmer:

2 cups heavy cream

In a medium bowl, stir with a wooden spoon just until blended:

8 large egg yolks or 3 large eggs

½ cup sugar or ¼ cup xylitol

Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip.

Stir in:

¼ teaspoon vanilla

Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a water bath. Set the pan in the oven and set the oven temperature at 250 degrees. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 ½ hours. Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize the surface by sprinkling evenly over the surface of each custard:

Light brown sugar or raw sugar

Arrange the custards on a baking sheet and transfer to the preheated broiler. Broil the custards until the sugar melts and bubbles, don’t expect even caramelization. (Or, torch the suckers) Best served at once, although may be refrigerated up to an hour.

Broccoli Rolls

This idea was taken from a couple different recipes. It was supposed to be green for St Patrick's Day. Not so much. But it was tasty.

12 oz broccoli florets, steamed and cut in little pieces
1 can cream of chicken soup
½ cup sour cream
½ Tbls lemon juice
1 tsp curry powder
Stir together in bowl.

3 pkgs croissants (8 per package)
Put broccoli mixture in croissants (about 1 to 2 Tbls in each croissant) and seal edges to make roll.

¼ cup butter, melted
1 cup stuffing mix, crushed
Dip top of each roll in butter and then in stuffing. Place on ungreased cookie sheet (12 to a sheet). Bake 375 for 18 – 25 minutes.

Broccoli Chicken Yumminess

This is Lindsie's recipe.

2-3 heads broccoli, cut and steamed
2-3 breasts chicken, grilled and cubed
2 c. dry rice, cooked
grated cheese


Sauce:
1 can cream of chicken
1 can cream of mushroom (optional if doubling)
1/2 c. sour cream/yogurt
1/4 c. mayo (optional)
2-3 T. curry powder
1 T. lemon juice

Mix sauce with chicken and broccoli.  Alternate layers of sauce and rice in casserole dish.  Top with cheese.  Bake at 350 degrees for 10 minutes.  (Or can use croissants from a can to make a ring to put the chicken broccoli sauce in instead of using rice.)  Might tasty.  :)

muffins, muffins, and more muffins

Oatmeal Berry Muffins (from Andrea)

1 ¼ cups wheat flour
1 ¼ cups oatmeal
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ cup brown sugar
Combine in bowl.

1 cup applesauce
½ cup low-fat buttermilk
2 Tbls oil
1 egg
1 tsp vanilla
¼ tsp almond extract
Stir into dry mixture.

¾ cup berries
Stir in. Bake at 375 for 16 – 18 minutes.


Plain Muffins

3 cups flour
1 Tbls sugar
4 tsp baking powder
½ tsp salt
2 eggs
2/3 cup milk
2 Tbls oil
Mix all together. Bake at 425 for 15 – 20 minutes.


Chocolate Muffins

1 ½ cups flour
1 cup oats
2/3 cup sugar
1 Tbls baking powder
¼ cup cocoa powder
¼ tsp salt
Stir together in bowl.

1 egg
1 cup milk
¼ cup oil
1 tsp almond extract
Mix into dry ingredients. Bake at 400 for 15 – 20 minutes.


Oatmeal Muffins

¾ cup quick oats
1 cup flour
½ cup brown sugar
¼ cup wheat germ
2 tsp baking powder
¼ tsp baking soda
½ cup dried fruit (raisins, craisins, etc)
Mix all together in bowl.

1 egg
1 Tbls oil
¾ cup orange or pineapple juice
Stir into dry ingredients. Bake at 400 for 11 – 15 minutes.

Pumpkin Muffins

1 ½ cups four
1 cup brown sugar
1 ½ Tbls baking powder
1 ½ tsp cinnamon
3/8 tsp salt
3/8 tsp baking soda
3/8 tsp nutmeg
1/8 - ¼ tsp cloves
1 ½ cups canned pumpkin
¾ cup milk
3 eggs
1/3 cup applesauce
3 Tbls shortening
Beat together on high for 2 minutes.

1 ½ cups flour
Blend in to pumpkin mixture.
Spray muffin tins with oil. Bake at 350 for 15 – 20 minutes for regular size muffins; 10 – 12 minutes for mini muffins.

Note: The above makes the best pumpkin muffins I've ever had. If you just want fast and easy (and good) ones - mix a box of spice cake mix and a small can of pumpkin. That's it. Bake as you would other muffins. They are very moist.

Honey-Lime Chicken Enchiladas

1 lb chicken, cooked and shredded (about 2 or 3 cups)

6 Tbls honey

4 ½ Tbls lime juice

1 Tbls chili powder

½ tsp garlic powder

Mix together in bowl and let marinate for at least ½ hour.

2 cans green enchilada sauce

colby or monterey jack cheese, shredded

flour tortillas (about 11)

Pour a little enchilada sauce on bottom of 9x13 pan. Fill tortillas with chicken and cheese. Wrap as enchiladas and place in pan. Pour rest of sauce over and sprinkle cheese on top.

Bake 350 for 30 minutes. Serve with rice.

SOUTH-OF-THE-BORDER-PIE

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

¼ teaspoon salt

1 15-ounce can red kidney beans, rinsed and drained

1 ½ cups cooked brown rice

1 cup shredded cheese

¾ cup milk

2 beaten eggs

In a saucepan cook onion and garlic in hot oil till tender but not brown. Stir in chili powder, cumin, and salt. Cook one minute more; cool. Stir in beans, cooked rice, cheese, milk, and eggs.

Grease a 10-inch pie plate or 8-inch square pan. Fill with mixture. Bake at 350 degrees, uncovered, for about 25 minutes or until center is set. Let stand 10 minutes before serving.

*Just in case you actually wanted the recipe!

Quick . . .

What's your best meal to bring to a family with a new baby?

Oatmeal Pancakes

For a moist, yummy pancake try these. And the Strawberry Syrup is so good.

1 ½ cup milk
Heat in small saucepan.

1 cup quick oats
Stir into milk, remove from heat and let stand 5 minutes.

1 cup flour
3 Tbls brown sugar
2 tsp baking powder
¼ tsp salt
¼ to ½ tsp cinnamon
Stir together in a bowl and make a well in center.

3 eggs
3 tsp oil
½ tsp vanilla
Add to dry ingredients and add oatmeal/milk. Stir together.


Strawberry Syrup

1 cup orange juice
2 tsp cornstarch
Heat in a saucepan over medium heat until thick and bubbly.

2 cups sliced strawberries
Add to saucepan and cook 2 minutes.

Enchilada Casserole

Very easy. That's about all I have to say about this one.


Enchilada Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 can green enchilada sauce
1 cup sour cream

Stir all together in crockpot.

12 corn tortillas, torn in pieces
1 cup shredded cheese

Stir into mixture in crockpot. Cook on high for 2 – 3 hours, or low for 5 – 6 hours.
Serve with rice.

Chili

Today I'm making chili.  The original recipe is from my mother-in-law's friend Mima.  It's so good.  Really, so good.

The original recipe is way better than my version, but I don't feel like spending that much money on one meal, so I use considerably less meat.  I put what I change in green.  I've also never made only one batch at a time.  I generally make 2-4 batches at a time.  It freezes really well.  And seriously, it's really good.

1 large (30.5 oz.) can Brooks chili beans (mild or hot) I use 2 cans of S&W--it used to by owned by growers, which makes even the canned chili beans just a little more special.
2 (15 oz.) cans diced tomatoes You can mix up what kinds you use.  I usually use half plain and half flavored.
2 green peppers seeded and coarsely chopped  These are so good.  Today I used red peppers
2 large onions chopped  I usually skimp on this part.  I hate cutting onions
2 cloves garlic chopped fine
1/2 cup finely chopped fresh parsley  This is the really good part.
1 1/2 lbs. lean ground beef  I usually only use a pound
1 1/2 lbs. lean ground pork  I've never used pork in it
2 - 3 T. chili powder  I usually use less than this--I'm kind of a wimp.
salt  I always forget this part
1/4 t. pepper
1 t. cumin
Brown beef and pork with onion until lightly browned. Drain well. Combine all the rest
in a large crock pot and cook on low setting for 8 to 12 hours. I generally speed this up some because I forget how long it takes to cook.  Adjust seasonings to taste.

Brunch

I hosted a brunch on Friday. The food turned out yummy. Here are three recipes I used -

Vanilla Dip (for fruit)

1 lg container cool whip, thawed
1 lb plain yogurt
1 small pkg vanilla instant pudding

Mix together well. Serve with assorted fruits.


Spinach Artichoke Dip

1 (8oz) pkg cream cheese, room temp
¼ cup mayonnaise
½ cup Parmesan cheese, grated
¼ cup mozzarella cheese, grated
1 clove garlic, finely minced
¼ tsp garlic salt
salt and pepper to taste

Cream all together.

1 can (14 oz) artichoke hearts, coarsely chopped
½ cup spinach, chopped (I used frozen)

Stir in to creamed mixture. Spread in 9x13 pan that has been sprayed with oil.

Romano tomatoes, diced and juice drained (I forgot to buy tomatoes; it was still good)
¼ cup mozzarella cheese, grated

Top dip with tomatoes and cheese. Bake at 350 for 25 minutes or until top is browned. Serve with crackers, veggies, toasted bread...


Sausage Bake

8 – 11 slices bread, cubed
1 lb sausage, browned
2 ½ cups cheese, shredded

Layer in order in 9x13 pan that has been sprayed with oil.

8 eggs
3 ¼ cups milk
1 tsp dried mustard powder

Blend in blender and pour evenly in pan. Cover with foil and refrigerate overnight.

1 can cream of mushroom soup
½ cup milk

The next morning whisk together soup and milk in saucepan over med heat until warm. Pour over casserole. Cover and bake at 325 for 40 minutes. Uncover and continue to bake 20 – 30 minutes longer. Allow to stand for 10 minutes before serving.

Apple Crisp

Tonight for dinner we had apple crisp.  It was mighty tasty.  We even took a picture so you could all enjoy.  I adapted it from a allrecipies recipe.  Don't worry we had leaves, too.  It's not like we would just have apple crisp.

1 quart jar bottled apple slices (Thanks, Kelly)
~1/2 cup sugar
some nutmeg
lots of cinnamon
   - Mix these together and put in 9x13 pan

1 cup flour
1 cup oats
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter
   - Mix these together and put on top.

Bake at 350 until it's bubbly and brown.
link to original recipe

Why can't we all be pandas?

Here's how it went down:
We need a snazzy title.
Recipe blog. . .recipes. . .food. . .all the good ones are taken.
We like food.
We don't like food.
We like to eat. (It suggested Andrea likes to eat  - which is true, and We like to eat Andrea - which is NOT true)
Eats, shoots, and leaves.
Taken!  Really?
Well, guess we can't all be pandas.
And - there you go!