Delightful Dining

Baked Doughnuts

2012-01-30T12:32:00.002-06:00

Shelley's notes: These doughnuts were so fun to make! I loved the fact that the were baked for two reasons: 1- Healthier than fried; 2 - I do not have a deep fryer and frying on the stove just doesn't cut it for me as it's hard to reach and maintain the correct temperature to work optimally.

The original doughnut recipe (below) just did the cinnamon/sugar coating. I decided to try a glaze also, and included that recipe after the doughnut recipe below. I personally preferred the cinnamon ones with this recipe but all were good and it seemed to be a toss-up for the rest of my family. For the glazes I did a plain glaze and a chocolate glaze. If I'd had some maple flavoring on hand I would have definitely made some maple frosting too, but I used it all up the other day. I'm still not sold on the glaze recipe and may try a different one next time... But anyway, here are the recipes that I used this time around. Enjoy!

*I didn't have the liners on hand for the baking sheets (parchment paper or silpat liners) so I sprayed my pan with cooking spray and then dusted it with flour and that seemed to work well. Although I did brush the flour off the bottoms of the doughnuts and holes before glazing and coating.

BAKED DOUGHNUTS
recipe source: www.melskitchencafe.com

*Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

*Makes about 1 1/2 dozen doughnuts/doughnut holes

INGREDIENTS:

Doughnuts:
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt

Topping:
1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon cinnamon

DIRECTIONS:
Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).

Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.

Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.

Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

GLAZE

source: www.justgetoffyourbuttandbake.com

Ingredients:
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk

Directions:
Mix all ingredients together until smooth. If the glaze seems a big too runny, add more powdered sugar. If the glaze seems too thick, add a bit more water or milk. Dip 1/2 of the doughnut into the glaze, and then rest glaze side up on wax or parchment paper to dry. Top with nuts or sprinkles before the glaze sets up.

To make the Chocolate glaze, simply add a bit of cocoa powder to taste. A little goes a long way!

Shelley's Note: I also added a little less than 1/2 tsp of almond extract just because I like that flavor with some recipes. It was good, but the glaze was still a little lacking in my opinion. Still need to search for a better one. :)

Blueberry Breakfast Scones

2012-01-19T09:58:00.003-06:00

Ingredients:
3 3/4 c. flour
3/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
1/3 c. shortening
2 tbsp. cold butter
1 c. blueberries
3/4 c. milk
2 eggs
granulated sugar (optional)

Directions:
In a large bowl combine the flour, sugar, baking powder and salt. Cut in the shortening and butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Add blueberries and toss lightly to distribute. In a separate bowl using a fork beat together the milk and eggs until well blended. Using a large spoon gently stir the egg mixture into the flour mixture. With floured hands gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about 1/2 inch.

Using a 2 1/2-inch fluted or rounded cutter, cut the scones out (dipping the cutter in flour before and after each one) and place them on a lightly greased baking sheet. Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with granulated sugar (optional) and bake for 10 minutes at 425 degrees. Do not over bake or scones will be dry. Serve with blueberry butter.

Click HERE for Blueberry Butter recipe.

Source: www.cooks.com

Blueberry Butter

2012-01-19T09:55:00.000-06:00

(Goes with Blueberry Breakfast Scones recipe found HERE.)

Ingredients:
2 oz. butter, softened
1 tsp. confectioners sugar
1/4 c. blueberries

Directions:
Allow 2 ounces (a half stick) of butter to soften. In a small bowl using an electric mixer beat the butter, slowly adding 1 teaspoon confectioners sugar until fluffy. Stir in 1/4 cup blueberries and crush them with a fork into the butter. Beat again until blueberries are mixed in well. Store in covered dish in refrigerator. Remove 20 minutes before serving.

Source: www.cooks.com

Chicken Parmesan Bake

2012-01-19T09:49:00.003-06:00

Source: http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Directions:

Preheat oven t 350*.
In a casserole dish - 9x13 or whatever you have, put in 2 Tbsp of olive oil and 2 cloves of crushed garlic. Mix those around so the bottom is coated. Add a couple shakes of red pepper flakes (optional, but good!).
Fill pan with chicken breasts. (The number will depend on the size of breasts you are using.)
Pour 2 cups of marinara sauce over the chicken. Then sprinkle about 1/4 cup of chopped fresh basil leaves. (You can also use dry but fresh is best).
On top of sauce, sprinkle half of mozzarella (4 oz), and half of Parmesan (2 oz).
Pour on your 5 oz package of croutons and spread out so that a single layer covers the whole dish.
Then sprinkle on the rest of your mozzarella (4 oz) and Parmesan(2 oz) cheeses.
Bake uncovered in 350* oven for 35 minutes. (May take up to an hour to cook depending on the chicken you use).

Shelley's notes:

I cooked this for about 35 minutes uncovered and then for another 25 or 30 minutes with tin foil on top because the chicken was not done and the top was already brown and toasty and I didn't want it overly toasted. My chicken ended up being really thick. Next time I would definitely cut my chicken to make it thinner - then it would cook faster and the layer of chicken would not be so huge and I think it would have a better balance with the other layers. If the chicken was thinner to begin with it would probably be fine.
I served this dinner with spaghetti noodles (we put the chicken parm on top of the noodles), a side of sauteed zucchini and yellow squash, and rolls. DELICIOUS!!

Homemade Salsa

2011-09-21T18:58:00.009-05:00

12 cups finely chopped tomatoes
1 whole clove garlic
1/2 -1 green pepper
jalapenos to taste (1-2 per batch - remove seeds for less heat)
1 large (or 2 small) onions
3/8 cup sugar
3/8 cup apple cider vinegar
2 Tbsp salt
sprinkle with black pepper

Blanch tomatoes in hot water. Place in cold water and peel off skin and cut off tops (where stem attaches) as needed. You can squeeze the tomatoes to get rid of some of the juice so the salsa isn't so watery or runny. Finely chop tomatoes, garlic, onions and peppers or use food processor. Mix all ingredients together. Simmer for 1-2 hours. Put salsa in canning jars and place jars in canner for water bath (water should be 1-2 inches above tops of jars), get the water boiling, then boil for 30 minutes.

(Recipe from Carolyn Jenks)

My Notes: I used Roma tomatoes. I found that about 42 average-sized tomatoes made 12 cups of processed (very finely chopped/saucy) tomatoes for the recipe. My 25 pounds of Romas made about 36 (1/2 pint) jars of salsa or 9 quarts using this recipe.

Simple Berry Syrup

2011-09-07T12:10:00.000-05:00

Ingredients:
2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar (or other sweetner of choice)

Directions:
Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)

Source: http://onehappyhomemaker.blogspot.com/

Whole Wheat Blender Pancakes

2011-09-07T12:07:00.005-05:00

Ingredients:
1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked

2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1/2 to 1 tsp. Salt*
2 T. Oil
2 T. Honey or Sugar

Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you're using a more powerful blender like a vitamix, you will not need to blend nearly that long.) Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.

Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Makes about 12 (4- to 5-inch) pancakes.

*Recipe originally calls for 1-1/2 tsp. of salt. Last time we made these they were SO SALTY!! So, I reduced the amount in the recipe.

Source: http://onehappyhomemaker.blogspot.com/

Bread Bowls

2011-09-07T12:04:00.001-05:00

Ingredients:
2 tablespoons (or 2 packages) active, dry yeast
2 1/2 cups warm water (110° F /45° C)
2 teaspoons salt
2 tablespoons vegetable oil
5-7 cups all-purpose flour

1 tablespoon cornmeal

1 egg white
1 tablespoon water

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 6 or 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Cowboy Cookies

2011-07-21T17:17:00.003-05:00

1 cup Butter
3/4 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp Vanilla

Blend these together. Then add:

2 cups Flour
1 tsp Bkg Soda
1/2 tsp Salt
1/2 tsp Bkg Powder

Mix well and then stir in:

2 cups Rolled Oats
1 pkg Chocolate Chips (6 oz)

Put rounded spoonfuls on an ungreased baking sheet.
Bake for about 10 minutes at 350.
Makes about 4 doz. cookies

Crepes

2011-05-22T15:38:00.004-05:00

Ingredients
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbs melted butter

Directions
1. Mix together the flour and the eggs. Gradually add in the milk and the water, stirring to combine. Add the salt and butter. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. (or instead of turing with a spatula, flip the crepe when it loosens with the griddle as Scott and Angee like to do.) Serve hot.

4. Top with favorite cut up fruit or fruit sauce, whipped cream, powdered sugar, or whatever you wish. Then roll up if desired or leave flat and enjoy.

Gyoza

2011-02-25T09:27:00.002-06:00

Gyoza

(Japanese Pot-stickers)

These amounts are approximate. I just wanted to get the basic info down so that I wouldn't forget how to make these!

Ingredients:

Cabbage - 1/2 head?
Carrots - maybe 1 cup shredded?
Ground Beef - 1/2 pound?

Onions (or onion powder)
Garlic (or garlic powder)
Salt
Pepper
Soy Sauce
Corn starch

Gyoza Skins (won-ton skins work in a pinch)

Directions:

Brown and drain ground beef. Finely chop veggies. Combine ground beef, and chopped veggies in a bowl. Add seasonings, corn starch and small amount of soy sauce (just enough to moisten everything a bit). Spoon small amount of meat and veggie mixture onto center of gyoza skin. Moisten edges of skin with water (dip finger in water and rub edge). Fold one side over to make a half-circle and crimp edges together with fingers.

Put small amount of oil in bottom of frying pan (1-2 Tbsp). Fry single layer of gyozas on one side only until slightly toasted. Then pour 1/4 - 1/2 cup water over all, cover the pan with a lid and let them steam. The gyozas are done when the skins have turned somewhat translucent and the water is steamed away.

Serve with rice. Use soy sauce for dipping.

Angel Drops

2010-12-20T21:33:00.003-06:00

Mix together:
2 cubes Softened Butter (1 cup)
2 cups Flour
1/8 to 1/4 tsp. Salt

Roll into balls and place on ungreased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Remove from oven and roll in powdered sugar while still hot.
Place on a plate to cool.
Makes about 2 dozen.

Thanksgiving Sweet Potatoes

2010-12-19T12:31:00.001-06:00

Recipe from Hanna Griffiths

This recipe is for fresh sweet potatoes. You will need to start by either boiling them or baking them in the oven (just like a baked potato). Then peel them, slice them and layer them in a casserole dish. After each layer, sprinkle with dabs of butter and brown sugar. You can put marshmallows on top too. Heat uncovered in 350* - 400* oven (whatever you have your oven temp set at for other Thanksgiving recipes is usually fine) until potatoes are nice and warm, and marshmallows are a little toasty.

Candy Crunch Pudding Pie

2010-12-19T12:11:00.000-06:00

Candy Crunch Pudding Pie

Ingredients:

1 1/2 cups cold milk

1 pkg. (5.9 oz.) chocolate instant pudding

1 tub (8 oz.) COOL WHIP whipped topping, thawed, divided

2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
(I just used packaged HEATH English Toffee Bits from the baking section)
1 OREO pie crust (6 oz.)

1 square BAKER'S semi-sweet chocolate, melted

Directions:Beat milk and pudding mix with whisk 2 min. Stir in 1/2 the Cool Whip and all but 3 Tbsp. candy bits. Spoon into crust. Top with remaining COOL WHIP and candy. Drizzle with chocolate.

Melt-In-Your-Mouth Dinner Rolls

2010-12-19T12:04:00.000-06:00

Recipe by Donna Harrison

Stir to dissolve and set aside:
2 Tbsp yeast
1/2 cup warm water
2 Tbsp sugar (heaping)

Put in mixer bowl:
1/2 cup melted butter
1 cup warm water
3 well-beaten eggs
2 tsp salt
1/2 cup sugar
4 1/2 - 6 cups flour (First add 3 cups of the flour, then add yeast mixture and continue to beat with wire beaters. Now switch to dough hook beaters and add remaining flour until dough is soft and pliable, but not sticky.

After dough is mixed, set aside to rise at least one hour. Punch down, form into rolls and put in greased pans to rise again. Can raise from one to thee more hours. Cook at 350* for 12 - 15 minutes until light golden brown.

Whole Wheat Pizza Dough

2010-11-03T19:11:00.002-05:00

Whole Wheat Pizza

(Adapted from original pizza dough recipe posted on this site.)

1 cup hot water
1/2 tsp salt
1/2 - 1 Tbsp honey
1 Tbsp yeast
3 cups whole wheat flour (approx.)

Mix together water, salt, honey, yeast and about 1/2 of flour. Slowly add rest of flour to make a soft dough - not too runny to work with, but not quite as stiff as bread dough.

Let dough rise 5 or 6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal or corn muffin mix (I usually just use the muffin mix - it's handy).

Roll dough out on pan and let rise 5 or 6 minutes more.

Spread with pizza sauce and top with cheese and toppings of choice.

*Bake at 375 degrees on bottom rack of oven for about 10-12 minutes. Makes 1 large pizza.

*Note: Temperature may need to be adjusted according to the type of pan you use. Darker pans work better with a lower temp (like 375) and lighter pans and pizza stones would probably be fine at a higher temp (like 4). You may have to play around with it to get a temp that works well for your oven and pan.

MAYONAISE

2010-10-29T14:25:00.003-05:00

In blender, blend:
3 eggs
2 Tbs lemon juice
1 tsp salt

Add and blend:
1/3 cup extra virgin olive oil, or expeller pressed sunflower oil

Then add while blending:
1 1/3 cup more oil, pouring in slowly so that it goes in, in a small stream.
The mixture will thicken as you do this.

When thickened, add:
Pinch of paprika if desired

Stop blending and pour/scrape into container for the refrigerator.

Icebox Cake

2010-08-20T09:12:00.000-05:00

Icebox Cake

From the Keri Fisher collection

Serves

Introduction

This dessert is like a very rich chocolate-cream pie — with no baking necessary. Read more about no-bake summertime desserts in Keri Fisher’s article “Chill out.”

Ingredients

Filling

	¼	cup cornstarch
	¾	cup sugar
	½	cup unsweetened cocoa powder
	~	Pinch of salt
	2	cups whole milk
	8	oz. semisweet chocolate, finely chopped, plus extra for garnish (see Note)
	2	Tbsp. unsalted butter
	1	Tbsp. vanilla
	1	box (14 oz.) graham crackers (see Note)

Topping

	1½	cups heavy cream
	2	Tbsp. sugar
	2	tsp. vanilla

Steps

Whisk together the cornstarch, sugar, cocoa, and pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 2 minutes. Remove from heat and whisk in chopped chocolate and butter until melted and smooth. Stir in the 1 tablespoon vanilla and set aside to cool slightly.
Arrange one single layer of graham crackers in a pie plate or a 9-inch-by-11-inch baking dish. Top with one-third of the chocolate pudding. Repeat with remaining graham crackers and pudding, ending with a layer of pudding. Refrigerate while you prepare the whipped topping.
Combine the heavy cream, sugar, and vanilla in the bowl of a stand mixer and whip until soft peaks form. Spread whipped cream in an even layer on top of pudding. Garnish with grated chocolate.

Notes

If you have a zester or, even better, a Microplane, use it to create chocolate shavings for the garnish.

Graham crackers that aren’t made with hydrogenated oil and high-fructose corn syrup can be hard to find. As a substitute, use any dry, crumbly, neutral-flavored cookie, such as a thin butter cookie.

Peanut Butter Popcorn

2010-08-20T09:01:00.001-05:00

I had a friend over to dinner last night and she made this yummy recipe for dessert. I wanted to remember it so I can make it again sometime!

Pop 1/2 cup kernels or 2 bags microwave popcorn. Sort through and get rid of unpopped kernels.

1/2 cup butter
3/4 cup brown sugar
20 large marshmallows (or 2 cups miniature marshmallows)
Melt those in the microwave. Then add:
1/4-1/2 cup peanut butter
Pour over popcorn and stir. Put in the fridge to unstickify it!! YUMMY!

Thanks Heidi!

Hash-brown Potato Casserole

2010-08-11T22:41:00.000-05:00

A Basic and Easy Potato Casserole Recipe

This is a dish I've always been a fan of, but never really made in my house before. This was so easy and yummy I wanted to add it to the collection!
Ingredients:

1 2-pound bag frozen hash brown potatoes, defrosted
2 cups sour cream
1 10 3/4-ounce can cream of chicken or cream of mushroom soup
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated cheddar cheese
1/4 cup butter, melted
2 cups corn flakes, crushed

Directions:

Preheat oven to 350 degrees F. Combine sour cream, cream of chicken soup, salt, pepper and cheese in a large bowl. Fold in hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. Combine melted butter owith the crushed corn flakes and sprinkle over top. Bake for 45 minutes.

Serves 8

Green Pepper Steak

2010-07-23T21:03:00.001-05:00

Ingredients:
1 1/2 lb buttock steak (to make it really simple, use pre-sliced stir-frying strips of beef)
1/2 cup soy sauce
1 clove garlic
1/2 cup cold water
a little oil
2 medium sized green peppers (other colors are fun too!)
1 medium sized onion
5 stalks celery
1 tsp cornstarch
extra 1/2 cup water

Directions:
Cut the steak into thin strips. Combine the soy sauce, crushed garlic and water and marinate the meat in this mixture for 15 minutes. Drain, reserving the liquid. Heat enough oil in a heavy base frying pan to cover the surface of the pan. Add the meat and brown it quickly all over then push it to one side of the pan. Slice the peppers and onion thinly and cut the celery into pieces diagonally.
Add peppers, onion, and celery and cook in the pan until the vegetables are tender crisp. Mix the reserve marinade with the cornstarch, blending until smooth. Add the extra water and pour into the pan. Cook everything together, stirring well until the mixture boils and thickens. If the meat has not cooked enough, cover and simmer for about 10 minutes more. Serve over hot rice.

Chicken Cacciatore

2010-07-08T12:39:00.008-05:00

Easy Crock Pot Chicken Cacciatore
Found this on http://thecraftingchicks.com/. Loved it!

Ingredients:

1-2 chicken breasts

1 packet of Spaghetti Sauce mix (I love the cheap brand the best!),

1- 8oz can of tomato sauce

olive oil

water

(You can double this if you have a larger family. Or if you want more sauce, you can double everything but the chicken.)

Note: As a super simple alternative, just combine the chicken and some pre-made spaghetti sauce.

Directions:

Spray your crock pot with a non-stick spray. Combine the spaghetti sauce mix, the tomato sauce, 1 1/2 cans full of water, and about 2 tbls. of olive oil. Stir together.

Add your chicken. Frozen chicken works great! Cook this on high for about 3-4 hours, or on low for 6-7 hours. (I usually cook mine on high and it still turns out so moist and tasty.)

After about 3 hours, or when the chicken is cooked through, separate or pull the chicken. This will help the flavors seep into more of the chicken making it super yummy. After it is pulled, cook if for about 30 mins-1 hour longer.

Cook some spaghetti noodles (whole grain noodles are great with this recipe) and serve your Chicken Cacciatore over top. You can sprinkle some parmesan cheese on top. This is a yummy alternative to regular old spaghetti.

Yummy Tuna Casserole

2010-06-09T09:26:00.003-05:00

This version of tuna casserole is really easy, and it was a hit at our house so I wanted to remember it. A great budget meal too!

Tuna Casserole

Ingredients:

3 cups cooked macaroni (about 1/2 16oz package)

2 cans tuna, drained (5 oz)

1 can cream of mushroom soup (10.75 oz) (cream of chicken works also)

1/2 cup milk (or water)

1 cup frozen veggies (we like peas and carrots) (optional)

salt and pepper to taste

1 cup shredded cheddar cheese

1 1/2 cups French fried onions

Directions:

1. Preheat oven to 350 degrees F.

2. In a 9x13-inch baking dish, combine the macaroni, tuna, soup, milk, veggies, and salt and pepper. Mix well, then top with the cheese.

3. Bake at 350 degrees F for about 25 minutes, or until bubbly. Sprinkle with fried onions and bake for another 5 minutes. Serve hot.

Meatballs

2010-03-19T11:24:00.003-05:00

Simple Baked Meatballs

1 lb. ground beef
1/3 - 1/2 onion, finely chopped
3/4 cup fresh bread crumbs
1 egg, beaten
1 1/2 Tbsp grated Parmesan
salt and pepper
1 1/2 cups prepared spaghetti sauce

Preheat oven to 350 degrees. Oil 9x13-inch glass baking dish. Mix together first 6 ingredients. Season with salt and pepper. Oil hands. Form meat into 1-inch balls. Place in baking dish. Bake until cooked through, about 30 minutes. Heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve immediately. use for spaghetti and/or for meatball sandwiches. Makes about 30 meatballs.

Festive Popcorn Balls

2010-03-18T11:29:00.014-05:00

We made these on St. Patrick's Day, but the recipe could be used for so many different occasions! Just use a different box of jello for a different flavor and color!

Ingredients:
2 1/2 quarts popped popcorn
1 cup sugar
1 cup light corn syrup
1 small box lime jello

Directions:
Combine sugar, corn syrup, and jello in saucepan. Bring to a boil. Cook just until jello and sugar dissolve. (Be careful not to overcook). Pour over popcorn. Butter hands and shape into balls. Makes 10-12 popcorn balls.

Chipotle Chocolate Chili

2010-03-06T09:00:00.001-06:00

This recipe comes from Our Best Bites. The original recipe came from Cooking Light. Any of you who know me, know of my love of chocolate. So when I saw this recipe this week, I had to try it out!

Chipotle Chocolate Chili

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 cans diced tomatoes

2 cans kidney beans, drained and rinsed

1 can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.

My 8-year-old son, who can be a picky eater, ate two bowls! The chocolate added a unique, but delicious taste. Next time I make it I will probably add less chili powder. It had quite a kick to it. I also used chipotles in adobo sauce because it was what I had on hand. I just added some of the sauce and not the chilies and that also contributed to how spicy the chili turned out. It was very yummy. I just wish I had this recipe in time for the last chili cook-off!! We'll be having this one again!!

Tortilla Bread Pudding

2010-03-06T08:50:00.000-06:00

This recipe is from Rachael Ray's magazine, Everyday with Rachael Ray, March 2010.

2 cups frozen corn kernels, thawed
1 tablespoon vegetable oil
1 large onion, chopped
6 oz. cured chorizo sausage, finely chopped
3 eggs
1 1/2 cups whole milk
4 large flour tortillas (about 9 inches), ground into coarse crumbs
Salt and pepper
2 scallions, thinly sliced

Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.

My husband made this dish for me last Sunday after I had seen it in her magazine. We didn't have chorizo so he put some finely shredded chicken and some bacon. It was really yummy and easy! Much easier than a quiche because you don't have to make a crust. I know the picture isn't the best, but it gives you an idea of the texture. We'll be making this one again and again.

Colorado Calzone

2010-02-05T14:08:00.000-06:00

First, I want to thank Shelley for inviting me to post on her blog. I'm always looking for new recipes to try, and I hope to share recipes that will be easy and delicious for you as well.

This recipe is a favorite of ours, it works great as an appetizer or for dinner.

Colorado Calzone
Creme de Colorado Cookbook

1 loaf frozen Rhodes bread dough
1 egg white

Spinach filling:
6 oz. center cut bacon, chopped
1/2 cup chopped onion
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1/2 tsp. garlic salt
1 cup shredded Monterey Jack cheese

In a medium skillet, cook bacon until almost crisp; drain grease. Add spinach and garlic salt and cook several minutes. Stir in cheese and mix well. Spread over prepared dough.

Roll out bread dough on floured counter to thickness of 1/4-1/2 inch. Prepare filling and spread over dough. Roll up carefully so loaf looks like a long loaf of French bread. Seal long edge and tuck under ends. Place rolled loaf on greased baking sheet, seam side down. Glaze with egg white before baking. Bake at 350 for 30-40 min. or until golden brown. Slice into 3/4 inch slices.

We usually use marinara sauce for dipping.

Chicken Tortellini Soup

2009-12-03T21:15:00.007-06:00

Chicken Tortellini Soup

Serves: 6-8

Ingredients:

4 cups water
1 can (10.5 oz) cream of chicken soup
2 cans (14 oz) chicken broth
1 cup cooked chicken, cubed or shredded
1 medium onion, chopped
1 cup sliced carrots

1 clove garlic, crushed
1/2 tsp. basil
1/2 tsp. oregano
salt and pepper to taste

2 cups frozen chopped broccoli
2 1/4 cups cheese tortellini, fresh or frozen

grated Parmesan cheese (optional)

Directions:
In large pot, combine all ingredients except broccoli and tortellini. Bring to a boil. Add tortellini and broccoli, simmer 5-10 minutes, or until carrots and broccoli are tender. Serve with Parmesan cheese sprinkled on top.

Baked Ziti

2009-11-18T16:49:00.003-06:00

Ingredients:

1 box of Ziti pasta cooked and drained (penne pasta is good, too)
1 jar of chunky Pasta Sauce of your choice
1 small container of lg. curd Cottage Cheese
1 lb of ground beef or turkey browned and drained
2 cups of shredded mozzarella cheese
Italian Seasoning to taste

Combine all ingredients except cheese. Place in a 9X13 pan and sprinkle cheese on top. (note: meat can be omitted for a meatless meal)

Bake at 375 degrees for 30 minutes or until cheese is completely melted.

This also freezes very well!

Cream Cheese Chicken

2009-11-18T16:44:00.003-06:00

Ingredients:

Appx 3 boneless skinless chicken breasts (more or less depending on what you'd like)
1 pkg of dry Italian Seasoning
1 stick of butter (I used half and that was plenty)
1 pkg of Cream Cheese (I use either the lowfat or the non-fat depending on what I have)
1 small can of Cream of Chicken Soup

Combine chicken breasts, Italian Seasoning and butter in your crock pot. Cook on low roughly 4-5 hours (High about 2 hrs)

In the last 30 minutes add the Cream Cheese and the Cream of Chicken Soup. Mix and continue cooking.

Serve with pasta of your choice. We have used angel hair and egg noodles. I hear this is also great stuffed into shells with stove top stuffing on the top along with some cheese.

This is the one recipe EVERYONE in my family continually loves! :)

White Chili

2009-10-30T14:31:00.004-05:00

White Chili

Serves 6

Ingredients:

1 medium onion, chopped
3 cloves garlic, minced
1 can (4 oz) chopped green chilies
1 cup chicken, cooked; shredded or cubed (or you can use 1 can chicken)
1/8 tsp cayenne pepper
1 tsp cumin
1 1/3 tsp oregano
2 cans white chili beans, drained and rinsed (other kinds are good too - they just won't be white.)
6 cups chicken broth

sour cream
Monterey Jack cheese, shredded

Directions:

In pot, saute onion in olive oil until translucent (about 10 minutes). Add garlic and cook 2 minutes more. Add chilies, chicken, cayenne pepper, cumin and oregano. Stir. Add beans and chicken broth. Bring to a boil.

Serve with sour cream and shredded cheese.

Apple Crisp

2009-10-26T09:21:00.007-05:00

APPLE CRISP

INGREDIENTS:

12 cups Apples, thinly sliced

Topping:

2 cups Oatmeal

2 cups Flour

2 cups Brown Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 cup Butter, softened

DIRECTIONS:

Preheat oven to 350.

Place apple slices in a 12x9 baking dish. Combine the topping dry ingredients. Cut in the softened butter until the mixture is crumbly. Sprinkle the topping evenly over the apples.

Bake for 45 min. Serve in bowls with a little milk poured on top. Makes 8 nice size servings.

German Pancakes

2009-10-26T09:00:00.007-05:00

GERMAN PANCAKES

INGREDIENTS

1C. Flour
1C. Milk
1/2C. Butter (1 cube)
6 Eggs

DIRECTIONS

Melt butter in a 9x12 baking dish in the oven as it preheats to 425 degrees F.

Beat all other ingredients together.
Pour this mixture into the butter in the baking dish and bake in canter of oven
for approx. 25 min.

Serve sprinkled with powdered sugar or drizzled with syrup.

Pumpkin Cookies

2009-10-23T09:29:00.001-05:00

Pumpkin Cookies

This is one of our favorite Fall treats! You can either use a small can or a large can of pumpkin. I've included amounts for both ways below.

Yield: 2 1/2 - 3 dozen medium-size cookies (small recipe)
-or- 5 - 6 dozen (large recipe)
Oven temp: 350 degrees F.

Ingredients:

(Small)
1 small (15 oz) can pumpkin
1 box spice cake mix
1 cup (half of 12oz pkg) chocolate chips

-or-

(Large)
1 large (1lb 13oz) can pumpkin
2 boxes spice cake mix
2 cups (a 12oz pkg) chocolate chips

Directions:
Preheat oven to 350 degrees F. Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake for 12-15 minutes or until toothpic inserted in center comes out fairly clean.

Honey Crusted Chicken

2009-10-22T09:03:00.006-05:00

Honey Crusted Chicken

We found this recipe a while ago on the MAYO clinic website under the nutrition and healthy eating section. I just had it again recently and had forgotten how delicious it is -- and so easy too!

Dietitian's tip: Never give honey to children younger than 1 year. Honey is a known source of bacterial spores that produce the bacterium Clostridium botulinum. This bacterium makes a toxin that can cause infant botulism — a form of food poisoning that affects a baby's nervous system and can result in death.

Yield: 4 servings
Oven temp: 375 degrees F.

Ingredients:

16 saltine crackers, each about 2 inches square
2 teaspoons paprika
4 boneless, skinless chicken breasts, each 4 ounces
2-3 Tablespoons honey

Directions:

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers. I like to put the crackers in a mixing bowl and crush them with a pastry blender. Add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Tip: Cooked Chicken for Recipes

2009-10-20T20:54:00.008-05:00

Cooked Chicken for Recipes

More of a cooking tip rather than a recipe: This is my favorite way to cook chicken for almost any recipe. It's great for any recipe that calls for diced or shredded chicken. The chicken turns out nice and moist and has a great flavor when cooked this way!

Preheat oven to 375 degrees F.

(Chicken can be fresh or frozen. I typically use breasts but I'm sure it would work great with other pieces as well; you'll just have to adapt accordingly. You can do only the amount for your recipe, or do a bunch at once and refrigerate or freeze the excess for later use. I usually do this sometime earlier in the day so that it's ready to go when I'm making dinner - it makes it so easy!)

Place chicken breasts in baking dish making sure to not overlap any pieces. Drizzle a bit of olive oil over the tops, then season with a little bit of salt and pepper. Place in the oven to cook until the juices run clear or until internal temperature reaches 170 degrees F. when measured with a meat thermometer. Frozen breasts usually take 45 - 60 minutes.

After chicken is cool enough to handle, shred it into bite-size pieces with a fork. It is now ready to use in your recipe or to be refrigerated or frozen for later use.

Berry Citrus Salad

2009-09-28T09:42:00.007-05:00

Berry Citrus Salad

1 large bag spring mix baby lettuces
1 small can mandarin oranges, well drained
1 cup blackberries (fresh or frozen)
1 cup fresh strawberries, quartered
1/2 cup feta or Gorgonzola cheese (You could use Ricotta cheese or cottage cheese instead. Those are often already on hand at my house!)
1/2 cup candied pecans

Fresh Citrus Vinaigrette dressing

Juice and zest of 1 orange and 1 lime
1/4 cup sugar
1/3 - 2/3 cup oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving. Or, toss salad ingredients and drizzle dressing on individual portions. Enjoy!

Sesame Chicken

2009-09-28T09:28:00.009-05:00

Sesame Chicken

Serves 3-4, or 5-6 as part of a multi-course meal

Ingredients:

3 whole boneless chicken breasts

Marinade
2 1/2 Tbsp soy sauce
a few drops of sesame oil
2 Tbsp flour
2 Tbsp cornstarch
2 1/2 Tbsp water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Sauce for Sesame Chicken
1/2 cup water
1 cup chicken broth
1-2 Tbsp vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic (minced)

2 Tbsp toasted sesame seeds

Oil for frying or deep-frying

Directions:

Cut chicken into 1-inch cubes.
Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are cooking the chicken.
To fry the chicken: add the marinated chicken pieces a few at a time, and fry or deep-fry until golden brown. Drain on paper towels. Repeat with remainder of the chicken.
Just before you are finished frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Whole Wheat Bluberry Muffins

2009-09-28T08:32:00.006-05:00

Whole Wheat Blueberry Muffins

with Streusel topping

Yield: 12 muffins

Oven Temp: 400 degrees F

Bake Time: 20-25 minutes

Muffins

Ingredients:

1 1/2 cups whole wheat flour

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1/3 cup honey

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 400 degrees F. Grease muffin cups or line with cupcake/muffin papers.
Combine four, salt, and baking powder.
Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill to 1 cup. Add honey; mix and add to flour mixture.
Fold in Blueberries.
Fill muffin cups about 3/4 full and sprinkle with streusel topping.
Bake for 20 - 25 minutes in the preheated oven, or until toothpick inserted in center comes out clean.

Streusel Topping

Ingredients:

1/4 cup whole wheat flour
6 Tbsp brown sugar
3 Tbsp butter (softened or melted)
1 tsp cinnamon

Directions:

Mix together all 4 ingredients until crumbly and sprinkle on top of muffins before baking.

Whole Wheat Bread

2009-09-03T11:35:00.011-05:00

Whole Wheat Bread
I've tried several whole wheat bread recipes over the last few years and this is my favorite bread recipe yet. It's light and moist and is even great after being frozen!

Makes 3 loaves (I typically use one immediately and freeze the other 2 for later in the week)
Oven Temp: 325 - 350 degrees F
Bake time: 25 - 35 minutes

Ingredients:
3 cups warm/hot water
1/3 cup canola oil
1/3 cup honey
1 Tbsp instant yeast
1 Tbsp dough enhancer
2 Tbsp vital wheat gluten
1 Tbsp salt (I use Redmond Real Salt*)

6-9 cup freshly ground whole wheat flour (I use hard white or hard red wheat)

Directions:
In Mixer combine water, oil, honey, and yeast; blend on speed 2 for about 2 minutes. Add dough enhancer, vital wheat gluten, salt, and 1 cup of flour; mix. While mixing, slowly add more flour (about 5-8 cups) until dough pulls away from sides of bowl and they are fairly clean. Continue to knead on speed 1-2 for 8 minutes.

Spray loaf pans (I use 4x8 size) with non-stick cooking spray. After dough is done kneading, turn it onto oiled surface and give a few good punches and knead a little by hand.

Divide dough into 3 equal parts. Shape each third into loaf, place in bread pan, and let rise until double. Bake at 325 - 350 degrees F (depending on your oven) for 25 - 35 minutes until crust is golden.

A few tips I've learned with my bread making experiences and practice:

I prefer the freshly ground flour for flavor and nutrition; I typically use hard white wheat, but have found that hard red wheat is wonderful as well.
I prefer canola oil to most other oils I've tried, including extra virgin olive oil; canola just seems to be the best for bread.
I was a little leery of adding dough enhancer and gluten to my bread because I like just a really basic recipe. However the bread is more moist, stays good longer, and rises higher when I include those two items. The dough enhancer I use is the Blue Chip Baker brand and I found it at Macey's grocery store in Ut and I was satisfied that it's ingredients were healthy enough along with the fact that there is only 1 Tbsp for all three loaves. Here are the ingredients: Whey, Soy Lecithin, Tofu Powder, Citric Acid, Sea Salt, Corn Starch, Vitamin C (Ascorbic Acid), Enriched Wheat Flour (niacin, reduced iron, thiamine monotrate, riboflavin, folic acid), Dry Yeast. The gluten I use is Hodgson Mill Vital Wheat Gluten with Vitamin C, and it's ingredients are just that: Vital wheat gluten, Vitamin C.
*Redmond Real Salt is an all natural sea salt and I have found that it's flavor is not as "salty" as typical table salts. If you use a "saltier" salt, you may need to adjust this amount according to your likes.

German Pancakes

2009-09-01T15:13:00.006-05:00

(The picture shows a 9"x13" pan which uses a double recipe.)

German Pancakes

(Hootenanny)

Oven Temp: 425 degrees F
Bake Time: 15 minutes
Yield: One 8"x8" pan

Ingredients:

3 eggs

1/2 cup milk

1/4 tsp salt

1/2 cup flour

1/4 cup butter

Directions:

Heat Oven to 425 degrees F.
Cut butter into four pieces and place in an 8"x8" glass baking dish. Place in oven to melt butter.
In large mixing bowl combine eggs, milk and salt. Whip until bubbly and fluffy. (About 2 minutes.) (You can also use a blender or hand mixer.)
Add flour to egg mixture and beat until fluffy.
When butter starts to bubble in oven, remove pan from oven and pour in batter; return to oven immediately.
Bake for 15 minutes.

(Recipe from Angee)

Whole Wheat Banana Crumb Muffins

2009-08-29T16:43:00.005-05:00

Whole Wheat Banana Crumb Muffins
I thought these muffins were so delicious, I had to put the recipe on here so that I don't ever lose it! Just typing it up is making me crave them!

This is my adaptation to a recipe I found online. In an effort to make them healthier, I've added whole wheat flour in place of the white flour, replaced the butter with canola oil, and sweetened them with honey instead of sugar (I did leave the sugar and butter in the streusel topping because I just don't know how to make a satisfying streusel topping without brown sugar and butter!). I just hope that leaving the sugar and butter in the topping did not defeat the purpose of trying to make these muffins healthier! They were definitely delicious and we ate the whole dozen throughout that day and the next morning. (And that's saying something because it's not uncommon for us to end up throwing away extra muffins because we just don't eat them.) (Just a side-note: I remember thinking that 1/2 the topping recipe would have been sufficient for the 12 muffins because it made quite a lot. I went ahead and sprinkled it all on though and it turned out great. I may try doing half next time to reduce the amount of sugar in the muffin and see if they still turn out as delicious.)

Oven temp: 375 degrees F
Bake time: 18 - 20 minutes
Yield: 12 Muffins

Muffin Ingredients:
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed (they don't need to be brown or extra ripe. Just ripe enough for eating is delicious, and maybe even better than over-ripe bananas in this recipe!)
1/4 cup honey
1 egg, lightly beaten
3 Tbsp canola oil

Crumb Topping Ingredients:
1/3 cup packed brown sugar
2 Tbsp whole wheat flour
1/8 - 1/4 tsp cinnamon
1 Tbsp butter

Directions:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. (Muffins) In a large bowl, mix together 1 1/2 cups w.w. flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. (Crumb Topping) In a small bowl, mix together brown sugar, 2 Tbsp w.w. flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Carmel Popcorn

2009-07-26T17:54:00.007-05:00

Carmel Popcorn

This is quite similar to the carmel popcorn recipe that we always made when I was growing up. It is pretty simple and doesn't take quite as long to cook as the one I remember making. It stays soft and is so yummy!

Ingredients:
1 1/8 cups brown sugar
1/2 cup corn syrup
1/2 cup butter
1/4 tsp salt
1/2 can sweetened condensed milk (I usually just put the whole thing in unless I have another use for the other half)
1/2 tsp vanilla

1 giant bowl of popped popcorn (I usually have plenty of carmel for one large and one medium bowl of popcorn - usually 3/4 full so there is stirring room)

Directions:
Combine first 4 ingredients in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until it just barely starts boiling again. Remove and drizzle over popcorn. Stir well to completely coat the popcorn.

For Sweetened condensed milk recipe from powdered milk, click HERE. (Recipe found on Everyday Food Storage website.)
1/2 cup hot water (then boil - about 45 sec in microwave works great!)
1 Tbsp butter
1 cup pwd milk
1 cup sugar
Combine all ingredients in blender and blend very well.

(For printable handout, click HERE.)

Strawberry and Romaine Salad

2009-07-26T17:35:00.005-05:00

Strawberry and Romaine Salad and Dressing

Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish

Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.

Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam

In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.

Dressing can be kept at least a week in refrigerator and is good on fruit too.

(Recipe from Laura Bahr)

Chicken Pot Pie

2009-07-26T17:05:00.011-05:00

Chicken Pot Pie
Makes enough filling for two 9" pies.

Click here for Pie Crust recipe.

Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour

Mix everything in a pan; heat. Fill pies.

Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.

Notes: If you want to put one in the freezer to have later, that works great too. After putting on the top crust and before baking, wrap the whole thing in plastic wrap and freeze it. Bake for maybe 1 1/2 to 2 hours from frozen - just until the crust is golden. It turned out great when I tried it -- couldn't even tell it had been frozen!

Click here for chicken cooking tip.

(Recipe from Beth Ulvestad)

Pie Crust

2009-07-26T15:34:00.012-05:00

Pie Crust
(This is the crust I use for my Chicken Pot Pie Recipe.)

Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water

Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.

Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)

Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.

(Recipe from Beth Ulvestad)

Raspberry Spinach Salad

2009-07-26T15:07:00.004-05:00

Raspberry Spinach Salad & Dressing
Servings: 7

Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons

In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.

Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper

In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.

Alfredo Sauce

2009-06-23T10:58:00.006-05:00

Quick and Easy Alfredo Sauce

1/2 cup butter
1 package cream cheese (8 oz)
1 tsp garlic powder
1 1/3 cups milk
4 oz grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, salt, and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

(Recipe from Amberly Larsen)

Homemade Noodles

2009-06-23T10:37:00.004-05:00

Homemade Noodles
(Great for soups and stews)

3 eggs, beaten
Pinch salt
3-4 Tbsp milk
flour

Mix together beaten eggs, salt and milk. Add enough flour until it becomes a good consistency to be rolled out. Roll out and cut into strips. Cook in soup or stew for about 20 minutes. Makes enough for large pot of soup or stew.

(Recipe from Viola Betts)

French Bread

2009-05-03T15:17:00.010-05:00

French Bread
Warning: You'll never want store bought french bread again!
Makes 2 large loaves.

1/2 c warm water

4 1/2 teaspoons yeast

2 c hot water

3 T sugar

6 full cups flour, divided

1 T salt

1/3 c oil

Dissolve yeast in warm water. Combine half of flour with hot water, sugar, salt, and oil. Add yeast and remaining flour. Allow dough to rest for 10 minutes and then stir down. Repeat the rest and stir down 4 times.

Turn onto a floured surface and divide into 2-3 parts. Roll into a "9x12" rectangle and roll up like a jelly roll. Arrange the seam side down on a greased cookie sheet. Cover and let rise for 30 minutes. Slash diagonally 3-4 times then brush with beaten egg.

Bake at 400 degrees for 15-20 minutes (closer to 20). Makes 2 large loaves or 3 medium loaves.

Amounts for 1 large loaf below:

1/4 cup warm water

2 1/4 teaspoons yeast

1 cup hot water

1 1/2 Tablespoons sugar

3 full cups flour, divided

1/2 Tablespoon salt

2 1/2 Tablespoons oil

- (Follow directions above)

Apricot Chicken

2009-03-28T17:17:00.006-05:00

Baked Apricot Chicken

Oven temp: 350
Yield: 4-6 servings

4-6 chicken breasts
1 cup apricot preserves
1 cup French dressing
1 (1 oz) package dry onion soup mix

Preheat oven to 350 degrees. In a medium bowl combine the jam, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in preheated oven for 50 to 60 minutes, or until chicken has an internal temperature of 170 degrees. (My cooking time was figured using frozen breasts so if your chicken is not frozen, you will not have to cook them for as long.)

Serving suggestion: serve with rice or Herb Roasted Potatoes.

Herb Roasted Potatoes

2009-03-28T16:43:00.001-05:00

Herb Roasted Potatoes

Oven temp: 375 degrees
Yield: 4 to 6 servings

6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme

Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.

Cheesecake

2009-03-26T21:58:00.007-05:00

Cheesecake
Yield: 1 9"x13" pan
(Double this recipe for 1/2 sheet pan)

Crust:
2 packages graham crackers, crushed (about 4 cups)
1/2 cup melted butter
6 Tbsp. powdered sugar

Mix together and pat into bottom of 9"x13" baking dish. Put in fridge to let butter harden a bit.

Cheese Filling:
1 1/2 packages (8 oz) cream cheese
8 oz whipped cream
2 cups powdered sugar

Mix together and spread over graham cracker crust. Chill.

Potato Soup with Ham and Cheese

2009-03-26T15:39:00.007-05:00

Potato Soup with Ham & Cheese
(Slow-cooker Recipe)

Serves 6
Cook Time: 7-9 hours

6 cups potatoes, peeled and cubed
1 medium onion, chopped
1 1/2 cups ham, cooked and cubed
1 cup American cheese, shredded
1 can cream of mushroom soup
1 cup milk
1/4 tsp. thyme

In slow cooker layer half each of the potatoes, onion, ham, and cheese; repeat layers. In small bowl combine soup, milk and thyme; pour over top of ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 6 to 8 hours or until potatoes are tender.

Enchilada Chicken Soup

2009-03-26T14:25:00.011-05:00

Enchilada Chicken Soup
Yield: approximately 6 servings

1 can cheddar cheese soup
1 can cream of chicken soup
2 2/3 cups milk
1 can (10 oz) chunk white chicken, drained (2-3 chicken breasts)
1 can (10 oz) mild enchilada sauce
1 can (4 oz) chopped green chilles
1 can whole kernel corn, drained
1 can black beans, drained and rinsed

Tortilla chips
Shredded cheese
Sour cream

In large pot, combine all canned ingredients and milk. Mix well. Cook until heated through. Top with tortilla chips, shredded cheese, and sour cream.

Click here for chicken cooking tip.

- Recipe from Hanna Griffiths

Cowboy Cookies

2009-03-26T14:15:00.006-05:00

Cowboy Cookies

Oven temp: 350 degrees
Bake time: 10-12 minutes per batch
Yield: approximately 4 dozen

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
1 tsp. vanilla
8 oz. chocolate chips (I just use 1/2 of 11.5 oz package)

Combine butter, sugars, and eggs and cream well. Add (sifted together) flour, baking soda, baking powder and salt and mix well. Add oatmeal, vanilla and chocolate chips. Drop by teaspoon onto well greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 4 dozen cookies.

Pizza Dough

2009-03-25T11:39:00.009-05:00

Pizza Dough
Yield: 1 Large Pizza
Oven Temp: 500 degrees
Bake Time: 8-10 minutes

Alternate Recipe: Click Here for Whole Wheat version of this pizza dough.

1 cup hot water
1/2 tsp. salt
1 1/2 Tbsp. sugar
1 Tbsp. yeast
approx. 3 cups flour

Mix together water, salt, sugar, yeast, and about half of flour. Slowly add remaining flour to make a soft dough (not too runny to work with, but not as stiff as bread dough). Let dough rise 5-6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal (or corn muffin mix). Roll dough out on pan and again let rise 5-6 minutes. Spread with pizza sauce and top with shredded cheese and toppings of choice. Bake at 500 degrees (375 degrees for darker pans) on bottom rack of oven for 8-10 minutes.

- Recipe from Susan Hawkins

Apple Pear Salad & Poppy Seed Dressing

2009-03-25T11:33:00.011-05:00

Apple Pear Salad

2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*

Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.

*To toast slivered almonds: Preheat oven to 350 degrees F. Place almonds in a single layer on a baking sheet. Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.

Poppy Seed Dressing

1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds

Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.

(Recipe from Stephanie Southam)

Chicken & Noodle Soup

2009-03-25T11:32:00.022-05:00

Creamy Chicken and Noodle Soup

1 can (10 oz) cream of chicken soup
1 can (14 oz) chicken broth
2 cups chicken, diced & cooked
2 cups (approx) diced carrots (It is helpful to cook carrots in water for a few minutes in the microwave to get them tender)
4 cups water
noodles (about 8 ounces)
salt and pepper to taste

Combine soup, broth, chicken and carrots in large pot. Add about 2 to 4 cups water. Bring to boil. Add your choice of noodles, spaghetti or wide egg noodles, etc. about 8 ounces. (I like to make my own noodles (see recipe link below) or use homestyle egg noodles.) Then simmer about 20 to 30 minutes until noodles are done. Season with salt and pepper to taste.

Click here for homemade noodle recipe.
Click here for chicken cooking tip.

(Recipe from Stephanie Southam)