Our Secret Recipes

Migas

2008-12-28T21:45:00.003-07:00

This is a Spanish and Portuguese breakfast dish that is really yummy. We have it for dinner at times too. I don't really know how it is even pronounced!

1 Tablespoon butter
6 eggs
1 Tablespoon milk or water
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup shredded Monterrey Jack cheese
½ cup salsa (drained)
¾ cup crushed tortilla chips

Heat butter in a large nonstick skillet, over medium heat. Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper. Pour mixture into the pan and cook, stirring occasionally. Just before eggs are set, fold in cheese. After they reach desired doneness, stir in salsa and tortilla chips.

There are several variations out there--some recipes use tortillas rather than crushed tortilla chips, or they throw in guacamole or sour cream. You can be creative and use whatever you think will be tasty.

If we have it for breakfast, I'll usually do some hash browns along the side, but if we do it for dinner, maybe some Spanish rice and black beans.

Buttermilk Pancakes

2008-12-21T16:03:00.002-07:00

We love a good breakfast for dinner around here! I found these on this bog ( http://blogchef.net/ ) I stumbled on one day, and we tried them today and they are SO good. The only bad part is buttermilk is not always something I have on hand in the fridge, so pancakes will have to become more of a planned meal in the future. Also, we add in choc chips for Brian and the kids, but I like mine normal. The website also looks like it has some good easy Chinese chicken recipes that I plan to try soon.

http://blogchef.net/buttermilk-pancakes-recipe/
Buttermilk Pancakes
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
oil or cooking spray (for cooking)

Cooking Instructions:
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Sugar Cookies

2008-12-21T16:01:00.002-07:00

This recipe came from my sister in law and has been a favorite of mine for years! I had some today that a gal at church made and they TOO we're SO good. I'm anxious to get that other recipe and see how it compares! Anyway, besides the taste, these are also good because there is no rolling and cutting shapes needed! Just make into normal cookie shapes and decorate with cute colored frosting and sprinkles!

Sugar Cookie Recipe:
1 1/2 cup Powdered Sugar
1 cup Butter (softened)
1 egg
1 tsp vanilla
1 tsp almond extract (I do extra vanilla and skip this, but most people LOVE this flavor)
1 tsp baking soda
1 tsp cream of tarter
2 1/2 cups flour

Mix Together powdered sugar and butter....
Mix in the remaining ingredients.....
Spoon onto cookie sheet ( I usually use my cookie scoop and then flatten them a tad with the bottom of a glass cup or something)
Bake @ 350
8-10 mins. (may look not done, but don't over bake or they WON'T be soft)
Frost when cool

I've never tried this frosting (I'm too lazy and use one off the store shelf, but I've heard good things!)

Frosting:
1/2 cup butter (soft)
pinch of salt
4 cups powdered sugar
2 egg yolks
1 tsp vanilla
3 T whipping cream

Sweet Potatoe Casserole

2008-11-29T11:41:00.002-07:00

Yum, this is so good. And, it's from Cooking Light. Everytime I've made this for Thanksgiving, we run out. Last time, I made double and we still ran out.

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Preparation
Preheat oven to 375°.
Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Blue Cranberry Sauce

2008-11-29T11:35:00.004-07:00

I love Thanksgiving dinner, so it was hard for me to pick a favorite recipe. And, I didn't cook this year, so I wasn't really thinking about recipes. And, I know Thanksgiving has passed, so maybe you can use this for Christmas or next year. I'm going to post a few. This picture dosen't do it justice, it really is quite pretty.

Blue Cranberry Sauce

1 (12 ounce) package fresh cranberries
1 cup water
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

1. Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries pop.
2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
3. Removed from heat and mix in the blueberries (don’t be afraid to break a few, but don’t over mash). The sauce will thicken as it cools.
4. Transfer to a bowl, cool slightly.

This can be made up to 2 days ahead.

Chunky Potato Soup

2008-11-24T21:33:00.002-07:00

Here's a pic! It was even more yummy tonight than before!

Ok, I' have already made this soup TWICE this season and keep forgetting to take a picture! But it is SO good. To be honest, it wasn't too great the first time, but when I made it again the next week I used way more flavoring and it made a HUGE difference.

3 medium red potatoes ( I use more-I need at least one potato chunk per bite!)
2 cups water (preferably reserved water from boiling potatoes)
1 small onion
3 Tbsp butter
3 Tbsp flour
Crushed Red pepper flakes
Black Pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cup cooked/crumbled bacon (or I use real bacon bits cause I hate cooking bacon!)

Peel potatoes (I didn't even peel them the last two times and it was good too!) and cut into 1 inch cubes. Bring water to boil in a large sauce pan (or any pan big enough to hold the final soup in!) Add potatoes and cook until tender. Drain-reserving liquid, adding water if necessary.

Peel and finely chop onion. Melt butter in same pot over medium heat. Add onion and stir frequently until onion is translucent and tender, but not brown. Add flour to pan, and season with pepper flakes and black pepper to taste. (it gets a totally strange texture here, but once the rest is added it smooths back out-I promise!)

Gradually add reserved liquid, milk, and sugar to onion mixture; stir well. Add potatoes, cheese and bacon. Simmer over low for 30 mins, stirring frequently. You might want to taste test it before you serve, and feel free to add more salt, pepper or cheese or bacon even.....If I make it again, I'll try and remember to get a picture on here!

Curry Chicken

2008-11-19T11:21:00.005-07:00

I usually half this for my family (two adults and 3 young kids) and we even have leftovers...The only downfall is that you have to only use half of a can of cream and mushroom, so the other half gets wasted. Also, remember I am picky and I still eat this, so give it a try! It's SO easy to make for a crowd also....

CURRY CHICKEN
2 cans Cream of Chicken
1 can Cream of Mushroom
2 TBSP Whorcestershier Sauce
1 tsp curry powder
2 TBSP milk
3-4 chicken breasts (boiled and shredded)
3 +/- Cups Cooked Rice

Over heat mix COC and COM. Stir in Whorcestershire sauce and curry. Simmer together until heated through. Add chicken, serve over rice.

Suggested Toppings: Cheese, tomatoes, sliced olives, green onions.

Brian's(if I have green onions, he'll top it with those also)

(Mine)

Chicken Tortilla Soup

2008-11-12T21:42:00.005-07:00

I made this tonight and even my kids who claim they hate beans loved it!

1 can of diced roasted tomatoes

2 cloves of garlic

1 small onion chopped

Put in a pan and simmer to cook onion.

Then add:

1 can of corn (drained)

1 can of black beans (rinse and drained)

1 can of white beans (rinse and drained)

1 can of chili beans in mild sauce (I got the Busch brand)

2 cans of chicken broth

1 handful of chopped cilantro

2-3 chicken breasts, cooked and cubed

Garnish with cheese on top.

Carrots....

2008-11-12T15:47:00.003-07:00

Now that I did Septembers and Octobers posts, I thought I'd finish off with a Thanksgiving post for November. The only problem is I don't really have any thanksgiving recipes!! But I do have a a recipe I've been wanting to share. I buy carrots to munch on every now and then, but sometimes I need to get rid of them in bulk, so I'll throw this together and it tastes SO good. But I am a cooked carrot fan, so I may be biased...

Honey Glazed Carrots
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

Lemon Poppyseed Chicken

2008-11-12T00:19:00.002-07:00

This is probably a recipe EVERY already has....but if you're newly married, then add this one to your new collection! It is one of the easiest things to make and my kids love it also. This recipe I got from Shannon and it has lemon juice in it and I like it better than my old one without it!

Lemon Poppyseed Chicken

3 cups cooked rice
3 chicken breasts cooked and cubed or shredded
16 oz sour cream
1 can of Cream of Chicken
1 Tbs lemon juice
salt/pepper to taste

1 pkg (sleeve) crushed Ritz crackers
2 Tbs melted butter
2 Tbs poppy seeds

Cover bottom of 9x13 pan with cooked rice. In a separate bowl mix together chicken, sour cream, cream of chicken, lemon juice and S/P.

Spread over rice.

Cover with crushed Ritz crackers and sprinkle poppy seed on top. Drizzle melted butted on top of that.

Bake @ 350 for 25-30 mins

Black Bean Chili

2008-10-11T22:32:00.003-06:00

This is a yummy chili, although my husband doesn't think it is really chili since it doesn't have any kidney beans in it. A vegetarian version follows. I do always add the corn from the vegetarian version into the black bean version, as well as the sour cream and cilantro.

BLACK BEAN CHILI

¾ lb. Ground beef
¾ cup sliced green onion
1 small red or green pepper, chopped
1/3 cup coarsely shredded carrot
1 14 ½ oz. can chopped tomatoes
1 15 oz. Can black beans, rinsed & drained
2 8 oz. Cans tomato sauce
1 ½-2 tsp. chili powder
¼ tsp. pepper
shredded cheddar cheese

In a 3-quart saucepan cook ground beef, onion, sweet pepper and carrot till meat is brown. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover, simmer for 20 minutes. Season to taste with salt and pepper. Top with cheese, if desired.

SOUTHWESTERN VEGETABLE CHILI
Prepare black bean chili as directed, omitting beef. Cook onion, sweet pepper and carrot in 1 Tablespoon cooking oil. Stir in remaining ingredients plus one 8-oz. Can whole kernel corn, drained. Top with sour cream and fresh cilantro.

Edited to add picture and apologize for the horrible picture. I couldn't get a good one, sorry!

Barley Soup

2008-10-10T13:33:00.003-06:00

This is mine and my mom's favorite soup.

1 lb ground beef

1 onion, chopped

Brown beef and onion together.

5 cups water

1 can diced tomatoes

4 medium carrots

2 stalks celery

1/4 catsup

3 beef boullion cubes

2 tsp season salt

1 tsp basil

bay leaf

1/3 cup pearl barley

1 med size can tomato sauce

Optional: potatoes, corn, or use stew meat

Add everything else to browned meat. Cook until veggies are tender or until barley is done. The barley I buy usually takes at least an hour to cook.

Broccoli Cheddar Soup

2008-10-10T13:29:00.003-06:00

2 cups water

4 chicken boullion cubes

1 1/2 lbs broccoli (I use a large bag of florets from the freezer section)

1 small onion

Boil ingredients until cubes are dissolved and broccoli cooked.

In a separate pan:

1/2 stick margarine

1/2 cup flour

2 cups milk

Melt ingredients together, add milk slowly to avoid lumps. Add 1 1/2 cups of grated cheddar cheese. Combine into first pan and simmer until served.

My Dad's Favorite Soup

2008-10-10T13:10:00.002-06:00

I don't know what to call this soup, no name for it. But this is my dad's favorite soup and my kids love it too!

1 lb ground beef

1 tsp salt

1/4 tsp pepper

1/4 tsp oregano

1/4 tsp basil

1 pkg dry onion soup mix

6 cups water

1 cup tomato sauce

1 Tbsp soy sauce

1 cup celery, chopped

1 1/2 cup carrots, chopped

2/3 cup peas (straight from the freezer is the easiest)

1 cup macaroni (pasta)

1 quart of tomato juice

Brown beef and then add everything but pasta. Bring to boil and then simmer for about 45 minutes until veggies are cooked. Add pasta and cook until done. Add 1 quart of tomato juice and serve.

White Chili

2008-10-07T10:25:00.003-06:00

1 lb. dry or 4 (15 oz.) cans of white beans (Navy or Great White beans)
(if using uncooked beans, soak overnight and then simmer 2 hrs.)
1 lg. onion – minced 2 c. sour cream
1 lb. cooked chicken -cubed 1 c. Monterey Jack cheese - grated
1 (7 oz.) can diced green chilies 1 tomato – chopped
1 tsp. ground cumin 1 T. cilantro – chopped
3 tsp. dried oregano 4 cloves garlic

Sautee chicken and onions. Add chicken & onions, garlic, green chilies, cumin and oregano to pot of beans. Simmer for 15 min. (Add 1 c. water if you don’t want it too thick). Add sour cream, cheese and cilantro. Continue to warm until melted. If in a crock pot simmer 1 - 2 hours then add cheese, cilantro and sour cream. Garnish with tomatoes.

Chicken Enchiladas

2008-09-29T08:12:00.007-06:00

Here is another chicken enchilada recipe (just so you have a variety :)!):

Ingredients:

1 T Butter
1/2 cup chopped green onions
1/2 t garlic powder
1 (4oz) can diced green chilis
1 (10.75oz) cream of mushroom
1/2 cup sour cream
1 1/2 cup cooked and shredded chicken breast
1 cup shredded cheddar cheese, divided
6 (12in) flour tortillas
1/4 cup milk

Directions:
1. Preheat oven to 350 degrees, lightly grease 9x13 baking dish
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (3-4 min)
3. Add the garlic powder to the green onions, then stir in the green chilis, cream of mush and sour cream. Mix well. Reserve 3/4 of sauce in another bowl and set aside.
4. To the remaining 1/4 of the sauce in the pan, add chicken and 1/2 cup of shredded cheese. Stir well.
5. Fill each flour tortilla with chicken mixture and roll up. Place seam side down in prepared baking dish,
6. Combine the reserved 3/4 of the sauce with the milk. Spoon the mixture over the rolled tortillas and top with reaming (1/2 cup) cheese. Bake in preheated oven for 30-35 minutes or until cheese is bubbly.

**Variations: This recipe doubles really well! It also tastes almost exactly the same if you don't have time to do the green onions. I will add a Tablespoon of minced onion instead.

P.S. My pictures always look so weird, so don't judge this dish by the pic :)!

Chicken in the Pan!

2008-09-09T15:37:00.005-06:00

So here are my quick and easy recipes for frying chicken up in a pan.

BBQ Chicken
Add a little butter and chopped onion to the pan. When onion is tender, add raw chicken, BBQ sauce (I love Sweet Baby Rays!) and honey. Cover and cook on both sides until done. The amount of honey to BBQ sauce is about 50/50.

Salad Dressing
When I was absolutely out of everything one day I used ranch dressing. Was really really good. I have tried Ceasar and about any other dressing you can try. Throw it right on top of the raw chicken and brown on both sides.

This is my favorite.....
Butter/Olive oil, add chicken, add Tony Cachere's seasoning (it is a Creole seasoning that is good on any type of meat) and then add worchestershire sauce, minced onion, salt, pepper, brown on both sides until done.

Ritz Chicken

2008-09-09T15:30:00.003-06:00

I am glad that this is chicken month. I went to Albertson's a couple of weeks ago and had them package 40 lbs of chicken for me. It was on sale for $1.69 per lb, how can you say no to that? My freezer is packed and I can use more recipes!

I love this recipe because it is fast and easy and my kids will eat it.

chicken breasts
1 pkg of smashed Ritz crackers
butter
garlic salt

Melt butter and add garlic salt. Dip chicken breast in butter on both sides, then dip in crackers and place in pyrex dish. Continue until all chicken has been coated. Bake in 400 degree oven for about 30 minutes.

Pineapple Chicken Tenders

2008-09-08T15:00:00.004-06:00

I found this recipe a few months ago online, and it is SO easy and so yummy. I made it while camping for our potluck at our family reunion and it was a hit there also. You can also cut the portions up and put them on skewers with the pineapple and serve as appetizers!

(I remembered to take a picture after we had eaten almost all of the food! So this is as good as it gets....Also, Brian wasn't home yet, so I just cooked it in the skillet in stead of the BBQ. And I only had pineapple chunks...not as cute as the rings look!)

Pineapple Chicken Tenders
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce
2 lbs chicken breast tenderloins (or breasts cut into strips)

In a small saucepan over medium heat, combine pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a bowl and cover with marinade. Refrigerate at least 30 mins.

Preheat your grill to medium. Grill chicken tenders 5 mins per side, or until juices run clear. They will cook quickly do to size, and if over cooked, they won't be as delicious.

We also grill up some pineapple and serve with rice!

Tip: I buy the pineapple slices in a can and use the juice from the can (its just about a cup) Then I grill up the slices once the chicken is almost done! If you stock up on canned pineapple, then this is a SUPER easy last min recipe. Soy sauce and brown sugar are always in stock around here.

Chicken Enchiladas

2008-09-08T11:28:00.004-06:00

Here is a yummy chicken enchilada recipe that I like to make when I make my homemade fresh salsa. (Look under snack foods for fresh salsa recipe)

Chicken Enchiladas
3 – 4 boneless, skinless chicken breasts, cooked and shredded
shredded cheddar cheese
1 small bunch of green onions, chopped (optional)
1 small can diced green chilies
16 oz. sour cream
2 cans cream of chicken soup
1 dozen flour tortillas

Preheat oven to 350 degrees. Combine chicken and cheese in a bowl. Heat in a saucepan over medium high, sour cream, green onions, soups, and green chilies until well blended and smooth. Put a thin layer of sauce on bottom of a large casserole pan. Roll some of chicken mixture and a spoonful of sauce into each tortilla. Pour the remaining sauce over the enchiladas and top with extra grated cheese. Tastes great with fresh salsa.

Mozzarella Chicken

2008-09-08T11:08:00.004-06:00

This is really easy to make and soooo GOOD! I got this recipe from my sister and my whole family loves it! I don't like mushrooms so I don't add them to mine, but I have had it with the mushrooms and I just take them off. Don't laugh at my picture! I am not a very good photographer!!haha! We usually will have some red garlic mashed potatoes with this too. So... Happy Cooking!!:)

Boneless, skinless chicken breast (as many as you need)
Butter - 1 TBSP per chicken breast
Onion - chopped up
1 PKG. Mushrooms - sliced
Garlic clove -minced (optional)
Mozzarella Cheese - shredded
Salt & Pepper

In a skillet melt butter and saute oions, mushrooms & garlic. Push to the side of the pan. Salt & Pepper both side of the chicken and add to the hot pan. Cook Chicken on both sides until done. Top chicken with the onion/mushroom mixture and sprinkle cheese on top. Cover with a lid. Continue cooking with a lid on until cheese is melted.

Maxine's Chicken

2008-09-07T17:27:00.002-06:00

This is a recipe I got from my cousin and I'm not really sure who Maxine is, but she makes a good chicken. This is really easy and yummy. I will add a picture soon. It is sometimes hard to fine apricot-pineapple jam, so there is a substitution listed at the end if you can't find it.

MAXINE’S CHICKEN

2 cup apricot-pineapple jam
2 cup Italian salad dressing
2 envelopes Lipton Onion Soup mix
4 chicken breasts

Mix jam, salad dressing and onion soup together. Place chicken in a pan and pour the sauce over the chicken. Bake at 350° for 45 minutes. Serve over steamed rice.

You can substitute a can of crushed pineapple, undrained with 1 cup of apricot jam if apricot-pineapple jam is not available.

Fresh Salsa

2008-09-07T14:03:00.005-06:00

OK! It's catch up time! Here is a really yummy recipe for homemade FRESH salsa! (this is for last month)

4-6 large tomatoes
1 jalapeno pepper
1 serrano pepper
1 bunch of green onions
1/2 white onion
1/2 bunch cilantro
1 garlic glove
Salt & Pepper - to taste
Garlic salt - to taste

Chop all ingredients fine. I use my food processor, it works great! Store in refrigerator. Because this is fresh it will only last in fridge for 3 - 5 days. If you want it to be spicier, you can add more jalapenos. YUM!

Easy Crockpot Cobbler

2008-08-27T13:07:00.003-06:00

You will need:
1 large can of apple pie filling
1 Spice cake mix
1 cube margarine

Pour one big can of apple pie filling on the bottom of the crockpot. Melt one cube of margarine and mix with a spice cake mix. Spread on top of the pie filling in the crockpot. Cook on Low for 3 hours. Serve with ice cream if desired.

You can also use other fruits and other cake mixes: (cherry filling with chocolate cake mix, peach filling with a yellow/white cake mix). Very easy and very delicious!

Fruit Pizza

2008-08-26T17:09:00.004-06:00

Mix:

3/4 cups margarine/ butter

2 cups brown sugar

3 eggs

1/2 tsp vanilla

combine then add:

4 cups flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp Cinnamon

roll onto ungreased cookie sheet and bake at 375 for 10-12 min-- until golden brown on top. Then top with cool whip v and any of your favorite sliced up fruits. I always like kiwis, bananas, strawberries-- I sometimes will do mandarin oranges or canned pineapple or peaches. I promise-- very yummy!

Homemade Oreo Cookies

2008-08-26T11:45:00.004-06:00

Sorry I don't have a picture, but when I bake these cookies I always bake them at least 30 seconds less then it asks for.

1 pkg. Devils Food cake mix
2/3 c. butter flavored Crisco
2 eggs

Preheat oven to 375. Combine ingredients. Roll into small balls. Bake about 7 minutes. Smash down balls immediately and let cool.

Frosting:
8 oz. cream cheese - softened
1/4 c. butter - softened
3/4 bag powdered sugar
1 tsp. vanilla

Blend cream cheese, butter and vanilla. Gradually add powdered sugar. Frost between two cookies.

Pumpkin Cookies

2008-08-24T16:01:00.004-06:00

Here is a family favorite! Tip: They are like 100 times better the NEXT DAY! Put them in an air-tight container and they moisten up just perfect!

PUMPKIN COOKIES
1 cup pumpkin
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 egg

1 tsp vanilla

2 a/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder 1 tsp cinnamon
1 cup Chocolate Chips (I usually use the entire bag in mine!!)

Mix first 5 ingredients, next mix in vanilla.
Then combine dry ingredients.
Stir in chocolate chips.
Scoop onto ungreased cookie sheet.
Bake @ 350 for 15 min.

Kiss Kookies

2008-08-20T15:02:00.004-06:00

I forgot to take a picture on Monday before we gave them all away. This is close to what mine looked like....but I try to roll my balls super small. Like literally one inch round...that way there's for sure chocolate in every bite!

1/2 c. butter flavored shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
1 tbsp. vanilla
2 tbsp. milk
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
extra sugar to roll the balls in
48(+/-) Hershey Kisses

Remove wrappers from Kisses
Preheat oven to 375•
Beat shortening and peanut butter until well blended
Add sugars, beat until fluffy
Add egg, milk and vanilla, beat well
Stir together flour, baking soda, and salt
Gradually beat above into peanut butter mixture
Shape dough into 1 INCH balls
Roll in sugar; place on ungreased cookie sheet
Bake for about 5 mins. (do not over bake)
Remove and gently press a kiss into the center of each cookie and bake for one more min or less
Move to wire rack to cool

Blender Salsa

2008-08-19T10:02:00.004-06:00

When we first moved down to Arizona I remember the looks I would get from canned salsa. Since I did not have much experience with fresh homemade salsa a neighbor gave me this recipe that is dummy proof.

2 cans of mexican style stewed tomatoes (I have used just regular stewed tomatoes and it worked great too!)
Juice of 1 lime
1 Tbsp of sugar (I usually cut this in half, Jared doesn't like his salsa sweet)
1/2 tsp cumin
1 tsp salt
1/2 bunch of green onions
1 clove garlic
1/2 bunch of cilantro leaves
1/2 jalapeno for medium or for mild add a can of green chili's.

Throw all of this in the blender and blend!

I am making this later today, will take a picture and attach.

Apple Chip Cookies

2008-08-19T09:58:00.003-06:00

1/2 c. shortening
2 eggs
1 cup sugar
1 tsp soda
1/2 tsp cinnamon, cloves, nutmeg, salt
1 cup applesauce
2 cups flour
1 6 oz pkg chocolate chips

Cream shortening, sugar, and eggs until fluffy. Stir soda into applesauce, and beat into above mixture. Add remaining dry ingredients including chocolate chips. Drop onto greased cookie sheet and bake at 400 degrees for about 10 minutes.

These cookies taste more like a cake cookie. My kids love them!

Sorry no picture!

Cream Puff Dessert

2008-08-19T09:42:00.004-06:00

This is one of my favorite desserts to take somewhere. I love the crust, so make sure you get a corner!

1 cup water
1/2 cup butter (no substitutes)
1 cup flour

4 eggs

In saucepan over medium heat, bring water and butter to boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 mins. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 9x13 pan. Bake at 400 for 30-35 mins or until puffy and golden. Cool completely.

Filling:
1 pkg (8 ounces) cream cheese, softened
3 1/2 cups cold milk
2 pkgs (3.9 ounces each) instant chocolate pudding mix

Beat cream cheese, milk, and pudding mix until smooth. Spread over puff. Refrigerate for at least 20 m ins.

Topping:
1 carton (8 ounces) cool whip
chocolate syrup
carmel syrup
chopped almonds

Spread cool whip on top. Drizzle with chocolate and carmel syrup. Sprinkle almonds. Store leftovers in fridge.

Cream Filled Cupcakes

2008-08-11T15:41:00.005-06:00

If you like cupcakes, you will LOVE these! My husband says they rival "Sprinkles" cupcakes, but he is a little biased :)!

Directions:

Prepare a cake mix for cupcakes (I use Devil's Food Cake.) Put the batter into paper cups in muffin tins. Add 1 tablespoon (or a little more) of cream filling (recipe below) on top of the cupcake batter. Don't worry, the filling falls into the center of the cupcake as it bakes.

Cream Filling:

1 egg

1 8oz pkg of cream cheese

1/2 cup of sugar

Beat well until creamy and then stir in a pkg of chocolate chips.

Bake according to cake package directions and frost as desired (cream cheese frosting is the best!)

Soda Chicken

2008-08-11T10:22:00.002-06:00

So this is a really yummy marinate that we use for chicken but it can be used for turkey etc as well. Sorry no picture because my camera got lost/ stolen in Disneyland. Anyway, very tasty and very easy!

Marinate:
1 cup 7-up or sprite or ginger ale
1/2 cup soy sauce
1/2 cup canola or veg oil
3/4 tsp garlic powder
3/4 tsp horseradish

Mix thoroughly in blender. Marinate 6-24 hours. Then grill! Very tasty for summer bbq!

Great Harvest Bread Chocolate Chip Cookies

2008-08-08T22:43:00.004-06:00

Is this truly their recipe? I do not know. It's probably like the hundreds of different Mrs. Field's recipes that were floating around during the 80's. But, either way, they are good and I don't feel as guilty about making them, since they are made with whole wheat flour :) I like to use those giant milk chocolate chips made by Guittard, but they are good with semi-sweet too. Last time I was at Great Harvest, they had some Butterscotch cookies that I think were the same recipe, just butterscotch chips. They were really good.

Great Harvest Bread Chocolate Chip Cookies

2 cups whole wheat flour

1 tsp. baking powder
½ teaspoon baking soda

¼ tsp. salt
2 cups brown sugar, packed

1 cup butter, softened
2 cups rolled oats

2 eggs
2 tablespoons molasses

1 T. milk
1 (12 ounce) pkg. chocolate chips

Preheat oven to 350°. Combine flour, baking powder, baking soda and salt; set aside.

Beat together the brown sugar and butter until well combined. Add oats, eggs, molasses and milk; beat well. Add dry ingredients and beat until well blended. Stir in chocolate chips.

Bake at 350° for 9-11 minutes, until just starting to brown on the outside. Cook 2 minutes on cookie sheets. Remove and cool on wire racks.

Chicken Caesar Pasta Salad

2008-08-07T08:32:00.003-06:00

Well, since I skipped both salad and pasta month, I thought I'd do a combo one! We had this for dinner two nights ago. (yes, I know-you're all in shock that the Martin's had salad for dinner!) I love Salad from resturants, but never make it at home. My kids emptied thier bowls even! The last two ingredients we chopped up and left to the side, and Brian just added them to his.

Chicken Caesar Pasta Salad

3 cups cooked, shredded or cubed chicken
3 cups cooked penne pasta (I used spirals)
2 cups thinly sliced romaine lettuce
1 1/2 cup cherry or grape tomatoes (I just cut up normal tomatoes)
1/2 cup thinly sliced fresh basil (I cheated and used basil out of my spice cabinet)
1/3 cup creamy Caesar Dressing (or the recipe suggests Poppy Seed dressing is good also)
1/2 cup chopped Green onions
1 garlic clove minced

Combine, toss, add dressing, EAT.

(I cooked up some extra noodles and if my kids finished thier salad they got some plain noodles-which they love)

Baked Spaghetti

2008-07-23T17:45:00.002-06:00

This is cheesy, easy and yummy! The picture is of the recipe halfed, which is a good amount to feed my family of 5.

Ingredients:

8oz cream cheese

8 oz sour cream

8 oz cottage cheese

8 oz grated parmesan cheese

9oz cooked spaghetti

1 lrg jar of spaghetti sauce

2 cups mozzarella cheese

Directions:

Mix cream cheese, sour cream, cottage cheese and parmesan cheese. Put in bottom of grease 9 x13 in dish. Top cheese mixture with spaghetti, then the spaghetti sauce and then the mozzarella cheese. Cover with foil and bake at 350 degrees for 30 minutes.

Quick Chicken and Noodles

2008-07-19T15:32:00.003-06:00

I have loved coming on here and printing out a recipe to try once a week!

This is totally stretching the pasta thing, but this a favorite meal at my house that EVERY one in the family loves!

2 chicken breasts

2 cubes chicken boullion or use chicken broth and eliminate water

1 Tbsp of instant minced onion

4 cups water

2-3 carrots finely sliced

1 stalk of celery, chopped

1-2 cups of noodles (I use the extra wide egg noodles)

salt

pepper

dash of season salt

mashed potatoes

Combine all ingredients except noodles in medium size pan. Simmer 15 mins. Remove chicken and cut into bite size pieces and then return back to broth. Add noodles. Simmer 10-12 minutes or until done. Add more water if needed. Serve over mashed potatoes!

NoT Spaghetti-- Spaghetti

2008-07-16T21:49:00.003-06:00

Okay so this is a recipe that my friend Emily pretty much whipped together and told me how to make-- I make it quite often now-- I LOVE it! It sounds complicated but it is so easy-- try it and you will not be disappointed!

Ingredients:
1 onion (yellow) chopped
1 pepper (red or yellow) chopped
1/3c olive oil
1 can (24 oz) crushed tomatoes (I used diced tomatoes and liked it better)
2 cloves garlic
1/2 cube butter
handful of chopped fresh basil
about 10 leaves fresh sage chopped
1 pkg spaghetti (large bag/ box)
1 cup romana or parm cheese (freshly graded is best but works either way)

Okay-- so cook spaghetti noodles according to pkg. While that is cooking make the sauce. First, saute onion and pepper in oil for 15 min or until soft. Take off heat and add tomatoes and garlic and stir. Set aside. In different pan melt butter then add fresh herbs stir until wilted-- take off heat. Once noodles are done drain then add cheese and herbs-- stir well-- then add sauce-- again stir well. Then serve. You can add meat to your liking. My friend Emily got a roasted chicken at Costco and just let us add our own chicken to our own plate. Would probably taste great with shrimp. Delicious.

I will add a picture next time I make it. I keep forgetting every time I make it.

Penne with Asparagus, Spinach and Bacon

2008-07-15T20:20:00.003-06:00

Ok, so I know I already posted a recipe, but we made this tonight and it was fast and yummy. We live in Seattle, and have no air condtioner and so in the summer I like to mostly grill or cook things that don't require the oven. It is also from Cooking Light.

Penne with Asparagus, Spinach and Bacon

8 oz. penne pasta, cooked according to package directions
2 bacon slices
½ cup chopped sweet onion
2 ½ cups (1-inch) slices asparagus (about 1 pound)
1 ½ cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
½ cup (2 ounces) preshredded Parmesan cheese, divided
¼ teaspoon black pepper

Cook pasta according to package directions; drain
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, and ¼ cup of cheese, and pepper to pan; toss well. Sprinkle with remaining ¼ cup cheese and bacon.

Penne Pasta

2008-07-14T18:46:00.002-06:00

Thanks to The Pioneer Women! I found this recipe a couple of monthes ago and tried it out. It was DELICIOUS!! My kids all really liked it too, and they had no idea it was shrimp, until my lovely daughter said "yummy, this is shrimp, not chicken huh mom?" Then my other daughter picked all the shrimp out, even though she had already had some and didn't even notice! Little stinker! but thanks to The pioneer woman here is a picture too! I am so bad at remembering to take a picture of the food I make, unlike Shannon, who I think has a year supply of pictures of food! haha! Shannon...you are awesome!

1 lb. box penne pasta (you will only need to use about 3/4 of it)
1 lb shrimp -deveined and peeled and rinsed well under cold water
3 TBSP Butter
3 TBSP Olive oil
1 small onion -diced
2 garlic cloves - diced
1/2 cup Chicken broth
8 oz. can Tomato sauce
1 cup Heavy whipping cream
1 TBSP Fresh Parsley - diced
4-5 fresh basil leaves - diced (or more if you desire)

Boil pasta. Saute shrimp in 1 TBSP of olive oil and 1 TBSP butter; cook for a couple of min. Remove from pan. Heat the rest of the butter and olive oil (2 TBSP each) add the garlic and onion. Pull off tails of Shrimp and chop into bite size pieces; set aside. Add chicken broth, tomato sauce, and heavy cream to the onion & garlic mixture; stir. Add shrimp to sauce. Add the parsley & basil to sauce. Drain pasta and add to the sauce. Salt & pepper to taste. YUM! Enjoy!

Candied Almond Salad

2008-07-14T18:28:00.004-06:00

I know this is long over due for back in June for Salads, I'm sorry! Living in Arizona especially in the summertime i don't like to cook too much! It is way TOO HOT!! So here is a YUMMY salad. I haven't been able to take a picyure of it yet, but trust me...It is really yummy!

1 bag "spring mix" salad (or 3 cups of a lettuce mix i.e. spinach, butter, red leaf, green leaf)
1/4 cup candied almonds
1/4 cup craisins

To candy almonds:
Take some brown sugar, dash of salt, some cinnamon, and a little bit of vanilla, and melt in a saucepan on med low heat. make sure you stir constantly; it can burn fast! once the mixture melts add you slivered almonds and take off heat. stir together; it will clump together. let it cool on a cookie sheet then kinda un-clump it! :)

Mix together; add dressing right before serving!

Dressing:
1/4 cup golden balsamic vinegar
3/4 tsp. salt
1/4 tsp. pepper
1 TBSP Cranberry juice (from concentrate)
2 TBSP Sugar
1/4 cup olive oil
1/4 cup flax oil (or use canola oil if you don't have any flax oil)

This makes a lot of dressing, enough to double recipe.

Blak Eyed Pea and Corn Salsa

2008-07-14T14:30:00.002-06:00

Some of you have requested this recipe. I was going to post it on my regular blog but what better place to post than a recipe blog!

Here you go:

2 cans of black eyed peas, rinsed and drained
1 can of corn, drained
chopped cilantro
1 bunch of chopped green onions
2 avocado's chopped
4-5 tomatoes chopped

1 1/2 pkgs of Italian Seasoning
1/4 cup olive oil
1/8-1/4 cup red wine vinegar

Mix with seasoning and pour salsa ingredients, serve!

Tex-Mex Lasagna

2008-07-12T17:50:00.002-06:00

I know there are a couple of lasagna posts already, but this is a real different type of lasagna, not really a lasagna at all. Every time I make this for people, I'm asked for the recipe. It's yummy, it's easy and it's from Cooking Light. You can really vary the flavor by using different types of salsa. Scott (my husband) likes to put sour cream on it. The no boil noodles are usually right with the pasta but they are much shorter than regular lasagna noodles.

Tex-Mex Lasagna

¾ cup salsa
1 ½ teaspoons ground cumin
1 14.5 ounce can no-salt added diced tomatoes
1 8-ounce can no salt-added tomato sauce
Cooking Spray
6 pre-cooked (no boil) lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 15 ounce can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4 cheese Mexican blend cheese
¼ cup chopped green onions

Preheat oven to 450º.
Combine salsa, cumin, tomatoes, and tomato sauce; spread 2/3 cup of sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with ½ cup corn and half of beans. Sprinkle with ½ cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup of cheese.
Cover and bake at 450º for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

World's Best LASAGNA!

2008-07-10T15:19:00.000-06:00

This recipe is loved by adults AND children! I have taken it to families I needed to make meals for, and they always want the recipe! I think it is the yummy basil flavor that makes it so tasty!

Meat Mixture:

1 pound ground beef, browned

1 teaspoon salt

1 clove garlic

1 Tablespoon basil

1 Tablespoon parsley

16 ounces tomatoes, diced

12 ounces tomato paste

Cheese Mixture:

3 cups cottage cheese

2 eggs, beaten

1/2 teaspoon pepper

1 teaspoon salt

1/2 cup parmesan cheese

2 Tablespoons parsley

1 1/2 pounds mozzarella cheese, grated

10 ounces lasagna noodles (about 9-10 noodles), cooked to box directions

After browning ground beef, simmer together all meat mixture ingredients for 30 minutes or until the majority of the liquid is simmered out. In a bowl combine cheese mixture ingredients. In a 9x11 pan, layer noodles, cheese mixture, meat mixture and mozzarella cheese. Repeat 3 times, ending with mozzarella cheese. Bake at 375, uncovered, for 45 minutes. If cheese begins to brown, cover with foil and continue cooking.

Lasagna

2008-07-07T19:57:00.003-06:00

This is a great lasagna recipe if you have a little time... This is my Mom's recipe, and as a child I thought it was so hard to make because she made it so rarely. I can usually have it ready to go in the oven in less than an hour, and it's delicious. So she was very sneaky with her time spent on lasagna!

2 lb Italian Sausage (mild or medium)
1 clove garlic, minced
2 cans tomatoes (1 lb each can)
1 Tablespoon whole basil
1 1/2 teaspoon Kosher salt
3-6 oz cans tomato paste
10 oz lasagna noodles
3 cups Ricotta cheese
1 cup Parmesan cheese
1/2 teaspoon pepper
2 Tablespoons parsley flakes
3 beaten eggs
2 teaspoons Kosher salt
2 lb mozzarella (sliced thin)

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling water (little olive oil and salt in water) until tender; drain, rinse. Combine remaining ingredients, except mozzarella cheese. Layer in a deep dish pan 1) noodles (I overlap a little so pan is totally covered on bottom) 2) Ricotta mix 3) mozzarella 4) Meat sauce; repeat. Bake at 375 degrees for 30 minutes. Let stand 10 minutes (at least) before cutting. Makes approximately 12 servings.

Sorry no picture - I haven't been able to cook for ages, but will add a photo if I can find one.

Blackberry Chocolate Ice Cream

2008-07-01T11:01:00.003-06:00

So even though Pasta is on the schedule for July, thought if you have a favorite 4th of July recipe, we could share those as well!

Here is mine!

Blackberry Chocolate Ice Cream

4 beaten eggs

2 1/4 cups of sugar

2 1/2 tsp vanilla

1/2 tsp salt

4 cups whipping cream

5 cups milk

3/4 cup chocolate syrup

1 1/2 - 2 cups blackberrys (put mine in the blender and really blend them up good, just make sure you have a sieve or something to put the juice through so you don't get all the seeds with it!)

Freeze according to your ice cream maker.

Macaroni Salad

2008-06-29T21:18:00.004-06:00

Nothing like saving this post for the last minute--sorry :).

We were out of town a couple of weeks ago and my sister-in-law had this macaroni salad as side dish with BBQ'd chicken and corn on the cob--so yummy! She said it is also good as a main dish. Just add cubed chicken or shrimp and serve with some fluffy rolls.

Ingredients:

cooked macaroni (16 oz box)

cubed avocado

cubed cheddar cheese

sliced olives

sliced celery

cubed tomato

green onion (sliced in really small bits)

1 1/2 - 2 cups Best Foods Light mayo

1/2 cup evaporated milk

mustard

dill relish

salt

pepper

seasoning salt

Directions:

Thin out the mayo with the evaporated milk in a seperate bowl and add mustard and dill relish to mixture. Add the rest of the ingredients and add more milk if it seems to thick.

This recipe is, pretty much, to taste so add as much or as little of the ingredients that you want (the avocado was my favorite part!) Season to taste and enjoy!

Pecan Pear Tossed Salad

2008-06-29T16:04:00.005-06:00

Alright really last one, but I saw this one sitting right next to the other one in the recipe book and remembered that this was great too!

Salad:

4 medium ripe pears, thinly sliced

2 tsp lemon juice (toss pears with lemon juice and then discard juice)

8 cups torn salad greens

2/3 cup pecan halves, toasted

1/2 cup fresh raspberries

1/3 cup crumbled feta cheese or blue cheese

Dressing:

2 Tbsp fresh raspberries (press through a sieve and discard seeds)

3/4 cup olive oil

3 Tbsps cider vinegar

2 Tbsp plus 1 tsp of sugar

1/4 to 1/2 tsp pepper

Put dressing ingredients in jar and shake! Drizzle over salad.

Chicken Pasta Salad

2008-06-29T15:58:00.005-06:00

I have been so busy that I have not had a chance to make this salad to get a picture. However I still wanted to post the recipe, love it and it is different. Got this salad from my sister-in-law.

2-3 chicken breasts cooked and cubed

1/2 lb curly noodles, cooked and cooled

1/2 lb seedless grapes (cut in half)

2 apples cubed (get a firmer more crunchy apple so it stays better longer)

2 stalks of celery diced

3-4 green onions, diced

1 cup cashews

Dressing

1/2 c mayonaise

1/2 c miracle whip

1 Tbsp milk

1 Tbsp sugar

1/8 tsp garlic powder

1/8 tsp curry powder (optional)

1 Tbsp lemon juice

salt to taste

Add everything together except the cashews. Add cashews right before serving. (I added them once the night before and they were kinda chewy-yuck!)

Mandarin Almond Salad

2008-06-27T10:14:00.006-06:00

Whenever I make this salad, people always rave about it! The latest comment, it is to die for! It is so fresh and yummy! Don't toss with the dressing until right before serving so that your lettuce doesn't get soggy.

1/2 head red leaf lettuce

1/2 head romaine lettuce

1 cup celery, chopped

2 whole green onions, chopped

8 medium strawberries, sliced

11 ounce can mandarin oranges, drained

Dressing:
1/4 cup oil

1 tablespoon parsley

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

2 tablespoons sugar

Sugared Almonds:

3/4 cup sliced almonds, slightly broken up

1/4 cup sugar

1/2 teaspoon cinnamon sugar

Over medium-low heat on the stove, stir sugar and almonds constantly until browned. Watch closely so they don't burn. Right before removing from heat sprinkle in cinnamon sugar. Pour out onto a plate and let cool. When cooled break into little pieces for sprinkling on top of you salad!

Teriyaki Pasta Salad

2008-06-25T23:29:00.003-06:00

This is such a great summer salad. I serve it with some corn on the cob and some fresh fruit- it just feels like summer!

1 package bowtie pasta

1-2 cucumbers

1-2 avacados

3-4 tomatoes

dressing

1 cup oil

2/3 cup white wine vinegar

3/4 cup teriyaki sauce

1/4-1/3 cup sugar

Cook pasta as directed on package. Peel cucumbers and chop. Dice tomatoes. Dice avacado. Put all of that in a bowl. Mix the dressing in a seperate bowl and pour ( a little at a time) onto pasta. I never use all of the dressing. I just put enough on it to wet it and give it the amount of flavor that I want.

Chicken Salad Oriental

2008-06-17T11:40:00.004-06:00

This is my moms favorite salad. Different then all of your "oriental salads". On the recipe they have down that you can use a can of chunk light chicken, but I have always grilled mine and then give part of the chicken to my kids for their dinner.

Dressing:

1/4 cup olive oil

3 Tbsp of sugar

2 Tbsp seasoned rice vinegar

1 Tbsp soy sauce

1 bag of coleslaw mix (shredded cabbage)

1/2 cup sliced almonds, roasted

4 ounces snow (chinese) pea pods cut diagonally in half

2 chicken breasts

chopped green onions

Make dressing put in fridge to chill.

In a skillet turn heat to about med and put your almonds in stirring occasionally until slightly browned, dump in bowl with rest of salad, in same pan melt about 1 Tbsp of margarine or butter and add your chicken, I will usually add some creole seasoning, or season salt and some worchestershire sauce and cook until done. Then shred and throw into bowl with salad. Sometimes I will have this salad for dinner and then lunch the next day so I only put dressing on and mix when I am eating it. Just put enough dressing until it looks like it is barely wet. Soo good!

(Sorry I took a picture of a picture to get this photo...)

Sweet Spinach Salad Recipe

2008-06-05T22:08:00.003-06:00

I got this recipe from taste of home magazine and my family really liked it. We just went to dinner at some friends house and I brought this salad and it was a hit. I didn't have any spinach this time, I just used salad I grew from my garden and it tasted really good....(for those who do not like spinach). We really like the mandarin oranges, they are my girls favorite!

Sweet Spinach Salad

Ingredients:

3 tablespoons orange juice concentrate
2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons chopped onion
1/4 teaspoon salt
1/2 cup vegetable oil
1-1/2 teaspoons poppy seeds
1 package (10 ounces) fresh baby spinach
1 can (15 ounces) mandarin oranges, drained
2/3 cup slivered almonds, toasted

Directions:
In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled.

BBQ Chicken Salad with Cilantro Ranch Dressing

2008-06-04T16:34:00.003-06:00

I found this recipe on another blog and tried it, however, she had grape tomatoes and mozzarella cheese on hers. I didn't have any at home, so omitted them and it was still really good! My 2 year old daughter loved it too! Who knew she liked lettuce!

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans, rinsed
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly (This, however, was enough to feed two!)**

Strawberry Mango Salad

2008-06-03T12:42:00.003-06:00

I don't make this very often because it has such random ingredients but it so delicious. I got the recipe from someone who threw my baby shower a few years back-- so it is perfect for those occasions.

Mango Dressing:
1 cup Mayo
3-4 Tbsp Orange marmalade
2-3 Tbsp Major grays chutney
1 7.5oz can coco lopez cream of coconut (make sure it is cream and not coconut milk-- thickness)

In salad:
lettuce (all kinds if desired-- spinach highly recommended)
strawberries
grapes
mandarin oranges
sliced red onion
(All are optional-- whatever you like best!)

*Just before serving top with chopped pecans or roasted pine nuts-- also optional

* Make sure to put the dressing on just before serving or even put the dressing on the side and let the guest put it on themselves-- will get soggy otherwise.

Corn, Avocado and Tomato Salad

2008-06-01T21:23:00.004-06:00

I'm not sure if this is the kind of salad you were going for, or if you wanted more green salad but this is so yummy and pretty. I am asked for the recipe every time I bring it. It's easy too. I stole the picture from the magazine site where I got the recipe (Real Simple magazine). In the picture, they are using it as a salsa type dip, which would be good too. We usually just use it as a side salad. The original recipe called for cherry tomatoes, but I had too many tomatoes growing in my yard, so I used an Early Girl tomato from our small garden. Also, it's best to use corn from a cob, it makes it more delicious.

Corn, Avocado and Tomato Salad

2 cups cooked corn
1 diced avocado
1 large tomato (or a pint of cherry tomatoes, halved)
½ cup finely diced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon lime zest
¼ cup chopped fresh cilantro
¼ teaspoon salt
1/8 teaspoon black pepper

Combine corn, avocado, tomatoes, and onion.
In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and pepper. Stir the vinaigrette into the salad and serve.

Total Time: 15 minutes
Recipe from Real Simple

Brown Sugar Meatloaf

2008-05-26T13:54:00.003-06:00

You may have bad memories of meatloaf from your childhood (at least I did), but this recipe is sure to cure those bad thoughts right up! My family LOVES this recipe. It is super good with mashed potatoes and green beans. I can't, actually, take credit for it. I found it on allrecipes.com, but here it is anyway:

INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Flank Steak (yes, another one!)

2008-05-25T21:49:00.003-06:00

I know we had a couple of these already this month, but I still HAD to post ours. It's one of our favorites. I don't eat red meat much, so it was sort of our only option if I wanted to contribute in May!

Note: Flank Steak comes in a 2 pack at Costco. Sort of pricey, but really good! You can eye ball the sizes to an extent while picking them out. I try and find a pack with one large one (for when we have extra adults around) and one smaller one for when it's just us and the kids. They do shrink up a bit while on the grill, so keep that in mind!

Marinade:

1 cup Soy Sauce

1/4 cup Red Wine Vinegar

1/4 tsp. Ginger

2 T. Onion Flakes

1 Clove Garlic

1 Bay Leaf

Directions:

Marinade for at least 4 hours. Be sure to FLIP the meat half way through to make sure it soaks it on all sides!

You can broil this steak, but we have had the best results on the BBQ.

Heat your grill all the way hot, then turn is down to medium when you put the steak on and it should cook 7-8 mins on each side.

We prefer it cooked medium.

Slice at an angle agaisnt the grain and serve.

CAMARON POBLANO ASADA

2008-05-19T10:38:00.005-06:00

Okay girls this is sooo good. It is from Cantina Laredo.I went with my sister in law on Thursday. Told Mark about it and went back the next day. Oh yeah I got it again. I will post a picture soon. I just had to get it up here...

Ingredients:
1 tablespoon margarine
1/4 cup yellow onions, julienned
1/4"1 pinch garlic
1/4 cup mushrooms, sliced 1/4"
3/4 cup spinach, raw, washed
1 Poblano pepper
2 shrimp (large), peeled and deveined, no tail
1 1/2 oz Monterrey jack cheese, shredded1
10 oz skirt steak
Method:
• Place margarine, onions and garlic in a sauté pan and cook until onions become translucent. • Add the mushrooms and spinach to the mix and cook until spinach is tender. Stir frequently. Set aside. • Saute shrimp in margarine until shrimp turns pink. When done, slice shrimp in half lengthwise. • Stuff the spinach mix, shrimp, and Monterrey jack cheese in a cooked, and pealed Poblano pepper and set aside. • Grill the 10 oz skirt steak to your desired temperature. • Place the stuffed Poblano pepper on the grill and cook for 2 minutes or until the internal temperature is 165. • Lay the cooked skirt steak flat and place the stuffed Poblano on top of the steak. Roll the steak around the Poblano pepper. • Place chimichurri sauce on a plate and place the steak on top of it.

CHIMMICHURRI SAUCE
Blended cliantro, lime, olive oil, garlic(not sure on measurements)

Easy Roast

2008-05-13T11:05:00.003-06:00

I've been meaning to make this and take a picture to post but haven't gotten around to it. I'll post the recipe and then add a picture the next time I make it. This roast is SO EASY and so delicious.

1 rump or chuck roast
2 cans golden mushroom soup

Sprinkle lemon pepper on the roast and brown it in a frying pan. After it is browned put it in the crock pot. Put 2 cans of golden mushroom soup and 1/2 can of water on it. Bake on high for 8 hours. The roast is delicious, and the soup makes the best gravy...perfect on mashed potatoes!

Shredded Beef Tacos

2008-05-12T06:17:00.003-06:00

OK this is really simple and Shane loves them.

Shredded Beef Tacos

3-5 lbs. favorite roast cut

1 jar of salsa or 2 cups favorite salsa ( I use medium but might want to try mild first)

Soft corn tortillas

Sides

Cheese
Diced onions
Lettuce
Guacamole
Diced tomatoes

Put Roast and salsa in crock pot on low for 5-7 hrs or until the meat starts to shred with a fork.
Shred the roast in the crock pot and mix the meat into the sauce. To make the taco shells, heat oil in a skillet; when it is hot add the corn tortilla and cook making sure to turn and cook the other side. When the tortilla is crisp put onto a paper towel and fold into a taco shell. It might take some practice with the first two...to try and not have the corn tortilla brake when you fold it. Once you have made enough shells then you can fill it with the meat mixture and add all the sides.

Cucumber, Mango and Black Bean Salad

2008-05-10T14:33:00.002-06:00

Jami-
I'm not sure what kind of salad you are looking for, but this is good, easy and pretty. I don't have a picture of it.

Cucumber, Mango and Black Bean Salad

1 cup chopped seeded cucumber
½ cup chopped mango
½ cup canned black beans, rinsed and drained
2 tablespoons minced seeded jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoons fresh lime juice
1 tablespoon fresh orange juice
½ teaspoon salt

Combine all ingredients in a bowl, stirring gently. Let stand 15 minutes before serving.

Hawaiian Meatballs

2008-05-06T17:08:00.003-06:00

I have to tell you I am seriously not a meatball person, but I love these! The meatballs just fall apart and have so much flavor.

Mix together with your hands:
1 1/2 lbs of ground beef
2/3 cup of saltine crackers smashed into crumbs
1/4 cup minced onion
1 egg
1 1/2 tsp salt
1/2 tsp ginger

Form into balls that are roughly the same size so they will cook evenly.

Heat 1-2 Tbsp of oil in saucepan and add meatballs. Brown, turning occasionally. When they are done browining put onto a plate and set aside.

Sauce:
2 Tbsp cornstarch
1/2 cup brown sugar
1 can of pineapple chunks
1/3 cup white vinegar
1 Tbsp soy sauce
1 chopped bell pepper (optional)

In a small bowl while the meatballs are browning mix cornstarch and brown sugar together with fork. Then add pineapple juice from can, vinegar, and soy sauce. Pour back into the skillet that you cooked the meatballs in. Bring to boil and boil until thickened. Add pineapple chunks, meatballs, and bell pepper back in and mix.

Serve over white rice!

Teriyaki Burgers

2008-05-06T15:58:00.007-06:00

This is my husbands favorite burger recipe. It is juicy and full of flavor. It isn't your typical cheeseburger, definitely worth trying.

When grilling, be sure the grill is on a fairly high heat or they will stick and fall apart! There are no "binders" in these burgers.

We love them on Shirley's Homemade buns (in Provo). They are so much better than regular store bought.

Teriyaki Burgers:
1/2 cup soy sauce (we use Aloha Shoyu brand, it's sweeter and less salty)
1 1/2 tablespoons red wine vinegar
1/2 cup sugar
2 teaspoons vegetable oil
1 minced garlic clove
1 teaspoon ground ginger
2 lbs lean ground beef

Extras:

Swiss Cheese

Grilled Pineapple

Lettuce

Tomato

Guacamole

Bacon

Red Onion

1. Combine everything except the meat in a bowl (large enough to fit meat later), let the sugar dissolve.

2. When the sugar has dissolved, add the meat. Combine, being careful not to over mix. Form into patties. I usually make 7 patties out of 2 pounds of meat.

3. Heat grill to about 350-360 degrees. Place patties on the hotter parts of grill. Cook to order!

Marinated Flank Steak

2008-05-06T15:33:00.001-06:00

1/2 cup tamari sauce (I used soy sauce, correct if I am wrong but I think tamari sauce is just a dark version of soy sauce)
1/4 cup vegetable oil
1 tablespoon sesame oil
1 clove garlic, minced
2 tablespoons minced fresh ginger
3 scallions trimmed and minced
Salt and pepper to taste

Mix above ingredients together and let flank steak marinade. Then grill! Let meat stand 10 minutes before cutting the steak against the grain into slices.

Ropa Vieja

2008-04-29T09:42:00.003-06:00

Ropa Vieja is a cuban dish that is Randy's favorite dinner. He fell in love with it on his mission and introduced me to it. I also love ropa. Since we have been married I had a recipe I found on the internet that was delicious but very time consuming. The awhile ago my mother in-law saw this recipe in the paper and saved it for me. I have since made it a half a dozen times-- it is so easy and delicious. (It is a crock pot meal-- which I think are the best!) So here it is I hope you all try it and let meknow how it goes!

Ingredients:
1 can (8oz) tomato sauce
1/2 cup water
3 bay leaves
1 tbsp red-wine vinegar
2 tsp bottled minced garlic
1/2 tsp cround cumin
1/4 tsp salt and pepper
1 large onion
2 lbs skirt or flank steak
1 red bell pepper
1 green bell pepper
1 can (14 1/2oz) diced tomatoes (garlic)

Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt, and pepper into slow cooker. Stir to combine. Peel the onion, and cut into quarters. Thinly slice the onion quarters and add them to the pot. Place the beef over the onions, and spoon some of the liquid over the meat. Cut the peppers into quarters and thinly slice them then add to the pot. Pour diced tomatoes with their juice evenly on top. Cover and cook on low until meat is tender and practically falls apart, about 8 hours.

Before serving, shred the beef by taking a fork and just grating it-- it will be so tender that it should just shred by raking the fork to it.

Once finished serve over meat and juices and veggies over a bed of rice. Also very tastey with a black bean side dish.

(You can replace the skirt or flank steak with sirloin or chuck roast just cook it 10 hours instead of 8.)

Yummy Steak Sandwich

2008-04-28T21:49:00.005-06:00

I found this recipe on the pioneer woman's blog, so we tried it out. It is soo YUMMY! My kids even loved it. It is fast and really easy, which is a plus! I think I will add some mozzarella or provolone cheese next time I make it. I have another Beef recipe that I will post later, once I make it and take a picture of it. But for now try this one out!!

Steak Sandwich

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized)
1 large onion
4 French/Deli rolls
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

And go get on the Stairmaster. Now.

Mom's Favorite Roast

2008-04-27T20:06:00.005-06:00

This is one of mine and Jared's favorite dishes that my mom makes. Her roast is so good. I usually have ketchup with my roast, but not hers, it is so moist and has a lot of flavor!

First this is a must, get the tri-tip roast at Costco. There are 2 in a pack and there is about 4.5 lbs of meat. What is great about the tri-tip from Costco is there is no waste of fat etc. The whole roast will just tear apart on its own. This recipe uses both pieces of meat and will make enough to feed at least 10 people.

On top of your oven turn the burner up to about med-hi and melt some margarine (about 1/4-1/2 of a stick) brown both sides really well and salt and pepper! Do not use butter, it will burn. The more you brown it the better because you get these nice crisp ends. Add 3/4 cup of water and 1/4 cup of Better Than Bouillon Beef Base (usually found at Albertsons). I will put some of the paste in the water and then smear some on the top. Sprinkle some minced onion into the pan as well, or you can chop up some onion and add it at this point. Next, put the lid on the pan and then preheat your oven to 300 degrees. The pan I brown this in I can put in my oven so there is no extra clean up. Cook for about 5 hours and turn up to 325 for the last 2 hours. After I shred the meat on the plate I will add some of the juice from the pan over the top-so good!

(Believe it or not both of these pictures were taken about 1 minute apart on two different cameras. Mine looked to grey toned and my moms camera made it look more like pork. I added both and maybe you can blend the two together to get an idea.....)

Basic Grilled Flank Steak

2008-04-26T13:14:00.004-06:00

I know it's not quite May yet, but I had a moment today and thought I'd post my May recipe. Cooking Light occasionally does a column that I love called "Grill Once, Eat Twice." So, for my first post, I'm going to do one of those. The first night, you cook the flank steak, and then with the leftovers, you make the wraps. Both are really easy. So, here goes:

Basic Grilled Flank Steak

1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
½ teaspoon sea salt
½ teaspoon freshly ground pepper
Cooking Spray

Place steak in an 11 x 7 inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.
Prepare grill.
Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

Southwestern Steak, Corn and Black Bean Wraps
1 cup frozen whole-kernel corn, thawed
½ cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
½ teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 ¼ cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free tortillas
¾ cup shredded Monterey Jack cheese with jalapeno peppers

Combine first 9 (corn-black beans) ingredients, stirring well to coat.
Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each with about 3 cup of the corn mixture and 2 tablespoons cheese. Recommend using a slotted spoon for corn mixture to keep moisture down.

We are ready to go....

2008-04-22T19:07:00.003-06:00

So we are ready to go for May! Remember that May's theme is some type of a beef dish. My sister-in-law did was great enough to do a layout for us and put a recipe on here for an example. By the way great dish, made it tonight for dinner (actually that is my picture below...). Anyways just a few things, make sure that you put a label on your post so that when the recipes start to pile up you can just click on the side and get all main dishes etc. So we don't have a million labels please use one of the labels from this list.

Appetizers

Salad

Soup

Side Dish

Main Dish

Dessert

Breads

Beverage

Lime Chicken

2008-04-20T15:21:00.004-06:00

This recipe has been a new favorite of ours! Believe it or not, I had all the ingredients on hand to make it the first time (I used lime juice and not fresh limes) Also, instead of chicken breasts cut, I just used thawed tenderloins from Costco!

Lime Chicken

2 boneless skinless chicken breasts- cut in half

2 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons honey

juice of 2 limes

1 tablespoon soy sauce

1/2 teaspoon salt

1/4 ground ginger

pinch of cayenne pepper (optional)

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low.

Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through).

Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken.

Serve with white or brown rice and a vegetable side (green beans are our favorite!)