Pleasant and Plump

Oatmeal Peanut Butter Bars

2012-01-18T13:09:00.000-08:00

(image found from googling PB Bars..though recipe is different)

JESSIE'S OATMEAL PEANUT BUTTER BARS

(we rip through these like they are going out of style every time I make them...)

Preheat oven to 350 degrees

Cream Together:

1/2 cup butter

2/3 cup creamy peanut butter

2 egg whites

1 tsp vanilla

Add & mix together until its at a cookie dough consistency :

1/2 cup wheat flour

3/4 cup white flour

1/2 tsp baking powder

1/2-3/4 tsp salt (depending if you salted butter or not)

1 1/2 cup steel cut oats (I use a mixture of oat, barley, rye, wheat, and kamut flakes)

Lightly grease (I use pam) a 9 x 9 pan

Press peanut butter dough into pan until smooth on top

Poor a thick layer of semi sweet chocolate chips over the dough

Bake for 15-17 minutes

Spread the melted chocolate chips out so they are smooth like frosting

Cool, then cut into bars and EAT UP!

Enjoy!

Stroganoff Casserole

2012-01-18T11:44:00.000-08:00

I Loooooooove Stroganoff

but sometimes its hard to make in advance

or for a crowd that might be coming and going

So I decided to make it into a casserole.

And it was SCRUMPTIOUS.

Here's how I did it:

Saute' 1 yellow onion (chopped) w/ about 1 Tbsp olive oil until clear

add about 2 cups chopped broccoli and/or mushrooms

add 1 whole green bell pepper chopped

add 1/2-1 cup white wine

simmer until vegetables are softened

add about 1 lb ground beef and brown it in same pan as veggies

add 1-2 tsp minced garlic

1-2 tsp season salt

1-2 tsps salt & pepper (or how much taste good to you)

1 Tbsp dried Taragon

1-2 tsp ground Coriander

then add 1-2 cups frozen corn

When all is cooked together, add

1 can cream of mushroom soup

1 cup plain yogurt

Meanwhile, boil water and cook about 3-4 cups egg noodles

Prepare a 9x13 pan by sprinkling about

1/2 cup italian bread crumbs on the bottom

then scoop out and cover crumbs with a thin layer of meat/veggies

followed by a thin layer of noodles

layer back and forth until all of the ingredients have been used

and then cover with a good sheet of italian bread crumbs again

(You can add cheddar cheese on the top if you want, too...we just don't eat cheese here)

Place in the oven (400 degrees)

or cover and place in refridgerator

And cook for 20-30 minutes when you're ready for dinner

Super yummy

Super easy

Enjoy!

Curried Carrot Soup

2011-10-06T13:42:00.000-07:00

Its getting to be cold out, so of course we're craving SOUP!

With the gazillion carrots we harvested from our little garden, I decided to look into Carrot Soup recipes....

Here's one I liked and tweeked to fit my family's palate! Hope you think its as scrumptious as we did!!!

Saute

1 large white onion (chopped) and

2 green onion (chopped) in a pot with either

1-2 Tbsp olive oil or butter

Chop up about

4 lbs of carrots (no need to peel them)

Dump the carrots and

4 cans (14 1/2 oz) of chicken broth

into the pot with the onions and bring to a boil

Once boiling, simmer for about 30-45 minutes until carrots are super soft

Once the carrots/onions/broth are all softened

get our your BLENDER or FOOD PROCESSOR

and puree the mix until beautifully smooth

(about 3 cups at a time--don't fill the blender all the way up, as it will spit out the hot hot hot soup and burn you! I promise!)

Pour all of the pureed soup back into the pot and add

1 more can (14 1/2 oz) chicken broth

2-4 Tbsp butter

1/2 tsp curry powder*** (more if you like more spice but start with 1/2 and taste it)

2 tsp salt

1-2 tsp pepper and

2-3 Tbsp lemon juice

Serve with yummy bread and

a Dollop of Sour Cream or Plain Yogurt

YUMMERS!!!

***a variation on this is adding ground ginger instead of curry powder.

If you do this, don't add so much pepper. :)

Also very yummers and not so spicy

Lemon Butter Herb Sauce

2011-09-18T14:49:00.000-07:00

I actually wanted a sweet, but rich flavor to go on a seafood medley pasta dish I had in mind, so I'll post the sauce I made and then also the medley ingredients if you feel like making the rest of it with it.

(I'm sure the sauce would be lovely over any other kind of fish with rice, too. I'll try it that way some time this week.....)

Lemon Butter Herb Sauce for Seafood recipes

1/4 cup butter (not margarine---EVER)

1/4 cup lemon juice (from a lemon or jar is fine)

1/4 cup fresh parsley

1/4 tsp salt

1/4 tsp pepper

1/4 tsp minced garlic (not powder)

1/4 tsp cayenne pepper (optional)

Melt all together in a sauce pan

Pour over seafood or toss into pasta/seafood medley

SEAFOOD MEDLEY:

Spaghetti noodles prepared as usual (enough to feed 4-6 people for this recipe)

4-6 cups raw shrimp, mussels, calamari, and scallops (not each, just mixed together)

2 cups broccoli, carrots, and onions chopped (steaming in separate pan)

When spaghetti noodles have about 5 minutes left until soft, place the seafood into boiling water and cook for the remaining 5 minutes of spaghetti cooking.

Drain spaghetti and toss with vegetables and seafood.

Pour lemon butter herb sauce over the mix of foods and serve hot!

Add more salt and pepper to taste!

Enjoy!

Grape Nut PB bars

2011-09-15T11:04:00.000-07:00

Got this from the back of the box - so I don't get any points for creativity, just points for effort in trying a new recipe - that turned out to be quite delicious!!

3/4 cup peanut butter
1 cup light corn syrup
1 cup sugar
4 cups GRAPE-NUTs cereal

Microwave PB, corn syrup & sugar in large bowl for 2 min, stirring after each minute. Add cereal, mix well. Press cereal firmly into bottom of 13x9 pan sprayed with cooking spray. cool completely. cut into bars.
Add whatever you like!!

I have actually only halved the recipe and put in in a 8x8 pan. So far its been a hit and its quick, easy, and a little more on the healthy side than the average treat, I think. :)

Cilantro Bean Quinoa Salad

2011-09-11T12:40:00.000-07:00

This salad feeds lots of people - is easy to make, full of flavor and super healthy. I pretty take it to most potlucks and always get rave reviews!!

Cilantro Bean Quinoa Salad

1 cup uncooked quinoa
1 cup chicken broth
1/2 cup water
1/2 cup orange juice
Cook quinoa in broth, water & orange juice. It cooks much like oatmeal or rice.

Sauce:
1/3 cup chopped cilantro
1/4 cup evoo (olive oil)
2 tbsp fresh parlsey (I have used 1 tbsp or dried parsley if no fresh on hand)
3 tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp red pepper
2 large garlic cloves
12 olives (I have also used a small can of green chilies when I did not have olives and it was delicious)

Blend all sauce ingredients together - food processor or I just use a blender or my magic bullet.

Once quinoa is cooked you add the sauce and pretty much whatever else you would like.

The original recipe calls for roasted red peppers (broil skin side up till blackened, put in ziplock bag for 10 min, peel skin off, chop and add). I have done that - but I usually leave them out and add pretty much whatever I like: tomatoes, spinach, cheese, grilled onions, corn.

The original recipe also calls for 1 can of chick peas or black beans. I usually do 2 cans of beans cause I love them - one of each - or have used pinto beans as well. Its always delicious!!!

Chocolate Chip Zucchini Bread

2011-08-23T11:25:00.000-07:00

This is pretty much the same recipe as I posted before but with a chocolatey twist. Watch for the few differences....like with the cinnamon and cocoa....

Enjoy!!!

JESSIE'S CHOCOLATE CHIP ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1-2 tsp cinnamon

1 cup baking cocoa powder

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 1/2 cups semi sweet chocolate chips

1 cup walnuts, pecans (yummy with chocolate but totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Zucchini Bread

2011-08-23T11:17:00.000-07:00

So, in true Jessie style, I kind of put this recipe together over the years and seem to have found a great bread....at least that's the feedback I always get.

I really hope people are honest when they say my recipes are good. Laughing. I guess I'll never know all truth in all comments.

So, here it is per several requests:

JESSIE'S ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 cup walnuts, pecans, or chocolate chips (totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Spread a tiny layer of button on the top of loaf while its still hot

and eat hot, cold, or however you wish.

It's a great loaf to freeze, too...

ENJOY!

Zucchini Bisque

2011-08-15T12:16:00.001-07:00

It's Zucchini season here, so its time to find some good recipes to use up all of the massive squashes our summer garden is producing.

I found this soup recipe to be excellent!

photo & recipe from tasteofhome.com

4 medium zucchini, shredded

1 medium onion, chopped

1/2 cup butter, cubed (I only used about half as much butter)

2-1/2 cups chicken broth

1 cup heavy whipping cream (I use skim milk and its just as good)

3/4 teaspoon salt

1/2 teaspoon minced fresh basil

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

Sour cream and additional nutmeg, optional

In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.

Transfer to blender and puree until smooth.
Return to the pan & stir in the cream, salt, basil, pepper and nutmeg.
Bring to a boil, then reduce the heat and simmer for 1-2 minutes or until heated through.
Garnish with sour cream (I use plain yogurt) and a pinch of nutmeg if you want.

Grilled Talapia & Mango Salsa

2011-06-24T17:40:00.000-07:00

This recipe came from my sis-in-law who found it from here.

(photo thanks to google images)

When she made it for me I knew it was a keeper.....

Fish part:

1/2 cup extra-virgin olive oil

1 clove garlic, minced

2 teaspoons dried basil

2 teaspoons ground black pepper

1 teaspoon salt

4 tilapia fillets

Mango Salsa part:

2/3 cup chopped mango

2 tablespoons lime juice

2 tablespoons orange juice

4 teaspoons minced red onion

2 teaspoons minced red bell pepper

2 teaspoons minced green bell pepper

1 teaspoon dried parsley

1 teaspoon ground black pepper

Directions

Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.
Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

aunt jan's White Bean & Chicken Hash

2011-05-06T13:48:00.000-07:00

My aunt jan used to make this for us when we'd visit her house way back when we were tiny kids.

What's funny is that her own kids don't remember it, but it's the ONLY meal I remember eating at her house.

Anyway, the other day I just had the biggest craving for it, so I made some phone calls and got the recipe.

We made it last night and it was just as I remembered it:

SCRUMPTIOUS.

aunt jan's

White Bean & Chicken Hash

2 cans of chicken in water undrained

1 can white navy beans undrained

1 tsp chili powder

1/2 tsp pepper

3 Tbsp salsa (or more)

Heat all the ingredients together (with juices from canned ingredients) in a saucepan until boiling.

Let simmer about 10-15 minutes to thicken up

Serve hot with tortilla chips

*You can sprinkle cheese over the top (pepperjack is best) if you want

Super easy, super quick, super delicious.

My hubby fell in love with the meal instantly!

That's always a good sign.

Creamy Chicken Calzone-ish dish

2011-04-07T14:09:00.000-07:00

So, this dish is inspired by Tamara who has a meal that includes bread,chicken, cream cheese, and a sauce. But her recipe calls for a few things that hurt my tummy (dang lactose intolerance!), so I made up something that was somewhere in the ballpark of her meal.

(Except it looks and tastes much different.)

So, here it is:

A Creamy Chicken Calzone-ish Dish

Start by making a basic bread dough. I use half white and half wheat flour just so its a little more fibrous and heart healthy.

Cut the dough in half and let one half rise into rolls or bread or whatever you want.

Roll the other half of the dough into a flat, almost cinnamon roll/pizza crust shape. Slice downward diagonal slices coming from both sides leaving about a 6 inch strip of unsliced dough in the middle where your creamy chicken mix will go. You'll be braiding the connected sliced strips over the middle in a minute. Does that make sense?

Next, gather these ingredients and blend them altogether by hand or by mixer

(While the oven is preheating to 350 degrees):

1 big head of broccoli Florettes (chopped up into tiny pieces)

3 medium carrots (grated)

1 bunch green onions (sliced into small pieces)

1-2 cans of shredded chicken (drained) or 1-2 shredded chicken breasts

1 (8 oz) brick of cream cheese (I use Neuftachel cheese since its lower in fat/calories/lactose)

about 1 tsp salt

about 1 tsp pepper

about 1 Tbsp garlic powder

about 3 Tbsp parsley

Spoon the creamy chicken mixture onto your bread dough and fold the sliced parts over the chicken as if you're braiding hair until the whole chicken mixture is covered.

Brush butter over the top, sprinkle salt, pepper, garlic, and parsley over the top of it, and bake in the oven for about 35 minutes or until the top is golden brown.

While it is cooking, make a sauce.

Here's what I did--and it was scrumptious:

In a small sauce pan combine and boil:

2 cubes of chicken bouillon

1 1/2 cups water

Add a rue of 1 Tbsp butter, 1/2 cup cold water + 1/2 cup flour mixed

Add 1 tsp pepper, 1 tsp garlic powder, 1 Tbsp parsley, 1/2 tsp salt, and 1 tsp mustard powder

Bring to a boil and then turn heat to low to thicken sauce

Serve the sauce over the baked chicken-bread thing :)

Yum.

My boys and hubby love love loved it!

Let me know what you think!?

P.S. Don't forget to bake the leftover bread dough...:)

ANGEL FOOD CAKE from scratch

2011-03-20T11:31:00.000-07:00

For my mom's birthday I planned a gorgeous dessert of strawberry shortcakes and whipped cream only to find out that what she REALLY wanted was angel food cake--not shortcakes. So I had to find a recipe from scratch (though the boxed kinds are fairly decent) because I couldn't present my mother with a cake made from a box on her birthday.

I found a great recipe, but altered it a little to the ingredients and tastes we have here at home:

ANGEL FOOD CAKE from scratch

SIFT TOGETHER THOROUGHLY:

1 cup flour (preferably cake flour)

1 1/2 cups powdered sugar

then SET ASIDE

BEAT TOGETHER UNTIL STIFF PEAKS FORM:

1 1/2 cups egg whites (whites from about 8 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

THEN ADD

2 tsp vanilla

1 cup granulated white sugar

2 TBSP AT A TIME UNTIL MERINGUE FORMS

Fold in flour/pwdr sugar mixture until well mixed

Pour into a greased bunt pan

Bake for 35 minutes at 375 degrees

Serve with berries, whipped cream, and/or chocolate fondue

Irish Soda Bread

2011-03-20T10:26:00.001-07:00

IRISH SODA BREAD

(image taken from here, though the recipe isn't)

St. Pattie's Day is one of my favorite holidays---and one of the foods that the Irish eat is Soda Bread. This is more like a gigantic biscuit type bread as it doesn't use yeast for its leavening.

This bread is great to eat with stew, with ham & potatoes, or with breakfast.

Its easy, its quick, and its delicious! Enjoy!

BLEND TOGETHER UNTIL SMOOTH:

1 1/2 cups buttermilk (if you don't have buttermilk, you can use 1 1/2 cups milk and 2 Tbsp lemon juice as substitute)

3 Tbsp honey

1 egg

4 Tbsp melted butter

3/4 cup flour

STIR INTO SMOOTH MIXTURE UNTIL WELL MIXED:

1 tsp baking soda

1 tsp cream of tartar

1/2-1 tsp salt

3 cups flour (I do 2 cups white, 1 cup wheat)

Knead on a floured surface until its a smooth ball

Cut an big "X" on the top of it and place it on a cookie sheet

Bake at 350 degrees for about an hour (check at about 50 minutes)

Spread warm butter over the top and serve with jam or honey

Omelet Casserole

2011-03-17T12:07:00.000-07:00

Every St. Patrick's Day I like to throw a wildly fun and hugely green breakfast for all of my favorite friends. We serve everything from green pancakes with green butter and green syrup to green coffee cake and green grapes and green....you name it, we got it.

Today I tried a new dish with green---an omelet casserole. I only saw a picture of it in a magazine and decided to try making up a good enough recipe to serve to my friends. I think it was a hit! And since so many people asked what the recipe was (and I didn't HAVE a recipe), I thought I'd write what I did down (here) and hope that would suffice. So, here it is:

OMELET CASSEROLE

(9 x 13 dish)

About 10 russet potatoes baked

About 8 oz ham

About 1 block medium cheddar cheese

About 3 roma tomatoes

About 3 cups baby spinach leaves

About 18 whole eggs

About 1 whole yellow onion

1 cup milk

3 Tbsp parsley

1 tsp salt

1 tsp pepper

1/4 cup flour

1 tsp paprika

1 tsp garlic powder

Slice the potatoes into 1/4 inch slices and place on bottom of pan

Layer with ham, onions, and tomatoes (all chopped into small cubes), chopped spinach, and shredded cheese. Sprinkle with salt and pepper.

Layer this way twice more.

In a bowl set aside, combine eggs, milk, flour, and spices and beat until frothy. Pour whole bowl of egg mixture over the potato/onion/tomato/spinach/cheese layers and throw it in the oven.

Bake at 375 for an hour! Serve hot!

Super yummy!

Peanut Butter Choc Chip Oatmeal Cookies

2011-03-07T13:19:00.000-08:00

Found this recipe on a blog and it was a HUGE hit. In fact, this blog is my new favorite for new recipes and ideas . . .http://www.browneyedbaker.com/. Maybe the most successful I have ever been at cookie making - maybe because her instructions are so detailed. I don't know that I have ever beat the eggs and sugar for 3 min - but I learned that they actually do turn a lighter color and fluffy when you do. Sort of sad it took me so long to figure that out, but better late than never. I changed the recipe just a smidge to fit what I had in my house . . .

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 cookies

1 cup all-purpose flour (I used 1/2 white and 1/2 wheat)

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter (only had 1/4 cup PB so I used it with 1/4 cup almond butter, you could not tell at all)
½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Cilantro Quinoa Salad

2011-02-18T12:00:00.000-08:00

Been meaning to post this forever - got it from a magazine at a doctor's office. Always a huge hit as something unique at a potluck!! (actual picture is not this specific salad - but it would delicous with corn too!)

INGREDIENTS:

1 rd bell pepper - roasted ( cut in 1/2, remove seeds, skin side up BROIL for 12 min. take out, ziplock bag for 10 min. peel off skin and chop)

1 c. uncooked quinoa
1 c. chicken broth
1/2 water
1/2 cup orange juice

1/3 cup fresh chopped cilantro
1/4 c. EVOO
2 TBSP fresh parsley (have used dried - just a little less)
3 TBSP fresh lemon juice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp gr. red pepper (have used black)
2 large garlic cloves
12 olives

1 can chick peas and/or black beans

Put Quinoa, broth, water & OJ in a pan. Bring to a boil, reduce heat, cover - simmer 12 min. or until liquid is absorbed.

Put all remaining ingredients - EXCEPT roasted red pepper and beans - in food processor/blend and blend to a sauce.

Combine cooked quinoa with sauce, chopped roasted red pepper and add drained and rinsed beans.

I LOVE this recipe cause is FULL of flavor and super healthy. You can't go wrong - substitute things you love if there are ingredients you don't love. Eat it warm or cold - and is delicious for days as leftovers!!

Garlic & Herb Red and Sweet Potatoes

2011-02-15T12:53:00.000-08:00

10 small red potatoes

1 medium sized sweet potato

1 medium yellow onion

1/3 cup olive oil

2 Tbsp Lawry Salt

2 Tbsp Minced Garlic

2 Tbsp Parsley

1 tsp Salt

1 tsp Pepper

Cut potatoes, onions, and sweet potatoes into medium size chunks and dump in a bowl

Pour olive oil over potatoes, onions, and sweet potatoes

Pour spices onto p,o,&sp and mix, mix, mix until fully covered

Spread in a roasting pan or baking sheet and bake at 450 for an hour, stirring every so often to that each side of potatoes get cooked. Yummy!

Stuffed Chicken with Chipotle Sauce

2011-02-15T12:45:00.000-08:00

Here, I took 4 chicken breasts and filleted them to open (but still connected). We then pounded them flat, sprinkled salt, pepper, garlic, and parsley in them, filled them with conventional stuffing (chicken flavored + a handful of craisens + salt, pepper, and garlic), closed them up, and tied them closed with floss.

Then I poured costco's raspberry Chipotle sauce on them and baked them for 10 minutes at 450. I then flipped them over, poured more sauce on them, and baked them for another 10 minutes. I repeated this process two more times before serving them.

Upon serving them, I doused them with lemon juice and a dash of salt.

They were pretty yummy and super easy to make!

Easy Chicken Parmesana

2011-01-12T08:15:00.000-08:00

(image off google images)

As with most recipes I post here, I couldn't find a recipe that I loved anywhere, so I kind of made up my own for what I was hoping for. This seemed to be a new favorite for the fam. Yay. It is so simple, I'm almost embarrassed. :)

2 Chicken breasts thawed and cut into fillet halves or thirds (each breast)

2 eggs + 1/3 cup water (beated together in their own bowl)

1 1/2 cups italian bread crumbs

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 can of spaghetti sauce

Spaghetti noodles

Set the oven to BROIL

Soak the cut chicken breasts in the egg mixture while you mix the spices with bread crumbs

Take the soaked chicken breasts and pat the bread crumb mix all over the breast

Bake under the broiler for 1o minutes and then turn the breasts over--bake for another 10 minutes

Take the breasts out and dip them again (with crumbs still on) in the egg wash and then pat more crumbs over each breast until all the egg mixture and bread crumbs are used up over all the chicken pieces.

Bake again for 10 minutes on one side and then 10 minutes on the other.

Meanwhile, after the second coating of bread crumbs, start your boiling water and prepare to boil your pasta. Also heat your spaghetti sauce.

Check to see if the chicken is done and when it is done (along with the sauce and pasta), call everyone to the table.

Place the chicken on the pasta and then sauce over the chicken......Sprinkle parmesan cheese or mozzerella cheese over the sauce if desired......serve with veggies, salad, bread, whatever. Its delicious! Even the next day!

Enjoy!

Zucchini Bread and Muffins

2010-10-26T15:06:00.000-07:00

We had some zucchini leftover from our garden so I thought I would try my hand at a little zucchini bread since I think I have had one too many dinners with steamed or grilled zucchini! Got this recipe from Allrecipes.com and it was every bit as yummy as I imagined!

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Just a few little adjustments I made. I substituted in one cup of whole wheat flour for the all-purpose flour. I also didn't have 2 bread pans so I did one bread pan and used the rest of the batter to make 12 muffins. I just cooked those for about half the time.

Also, to give it a little more sweetness (b/c that is how I like it) I put a yummy crumble on top. Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.) I just put it on about 15 minutes after I put everything in the oven so it wouldn't sink down.

2010-09-24T12:36:00.000-07:00

Cranberry Quinoa Salad Recipe
Recipe by: http://jenn-lee.blogspot.com/

Water

Uncooked Quinoa (rinsed well in hot water)
1/2 cup cranberries
1/2 cup chopped cucumber (the original recipe called for celery.)
1/2 cup shredded carrot
1/4cup green onions chopped
1/4 cup slivered almonds, toasted

DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, bring to boil a few cups of water.

(ok,..so I hate measuring and remembering how much Quinoa to water so I boil it after rinsing like pasta. Then drain it in a fine mesh strainer really well. )
After its boiling, add your Quinoa and boil about 15 min. Drain with the fine mesh strainer.

Let stand for about 5 minutes and fluff with a fork.

In a serving bowl, combine the Quinoa, cranberries, cucumber,carrot,green onions and almonds.

In a bowl (or jar to mix by shaking) combine the dressing ingredients; mix or shake.

Pour over salad and toss to coat. Serve at room temperature or chilled.

ENJOY!!!

Non-Traditional Stuffed Bell Peppers

2010-09-07T13:20:00.000-07:00

(Image off google images)

(I never think to photograph the meals I'm making...my hands are always covered with food so I never want to bring my camera into the kitchen)

I think most of us have tried a stuffed bell pepper...the traditional ones that are filled with tomato sauce and rice. I grew up with them and though I didn't mind them, I never thought that they were scrumptious.

But this year our garden produced more bell peppers than I knew what to do with, so I started playing around trying to find something more dazzling. I looked through a hundred recipes and took some ingredients from some and threw in my own...and made my own dish.

After trying it out successfully on a few crowds, I've decided it was p&p post worthy. Let me know what you think?

STUFFED BELL PEPPERS

6 large bell peppers (I used green)

1 tsp-1 Tbsp olive oil

1 lb ground turkey

1 yellow onion chopped

2-3 Anaheim peppers (or other ones you like that are spicy)

1/2 cup or so white wine

1-2 Tbsp or so Season Salt

2 tsp or so ground Black pepper

2-3 Tbsp Parsley

1/2-1 tsp Cayenne Pepper (use less if you don't want the kick)

2-3 carrots grated (with a cheese grater)

6-8 oz medium cheddar cheese--grated

chicken/beef flavored rice

Preheat Oven to 350 degrees

Start Rice on stove

Remove stems and seeds from the bell peppers and place in a large pot of boiling water to boil for 10 minutes.

Meanwhile, place oil, ground turkey, white wine, and chopped onions in a pan and cook until onions are clear and turkey is cooked through. Add Season Salt, pepper, parsley, cayenne pepper, and grated carrots and simmer--adding a little more white wine or water.

Remove bell peppers from water and place upside down so all the hot water pours out. Wait until cooled enough to be able to hold.

Fill each bell pepper 1/3 way full of meat mixture, cover with a dallop of cheese, cover with meat mixture, cover with cheese, meat mixture, cheese....

Place cooked rice in bottom of large baking dish and place each filled bell peppers on rice. Bake for 20-30 minutes and serve hot.

Super easy. Super delicious.

Kind of spicy....so watch out. :)

Spicy Cinnamon Curry Chicken

2010-07-01T09:06:00.000-07:00

image off google images

Another chicken dish from me today. When the hubby likes chicken, you have to find all kinds of ways to prepare it.

So that's what I do.

This recipe is one I found and tweaked a little.

It's got a bite to it, but overall, we thought it was a keeper.

Not to mention, it makes your house smell INCREDIBLE!

2 chicken breasts halved or chopped in pieces

2 Tbsp oil

Salt and Pepper

*Season chicken breasts and salt with pepper and cook them in a pan in the heated oil until mostly done--then remove from pan*

1 onion chopped

1 green pepper chopped

2 carrots sliced in diagonal pieces

1-2 cups broccoli

1/4-1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp cumin powder

3 tsp curry powder

3 cups chicken broth

1/4 cup milk/cream

*Add veggies, spices, and half of the chicken broth to the pan and simmer until veggies are soft--about 15 minutes--stirring regularly. Add chicken breasts and remaining chicken broth and simmer to finish cooking chicken--about another 15 minutes. Just before serving add the milk/cream to cool the flavor and thicken the sauce*

Serve with rice

This dish is super spicy, so also serve with plenty of milk or water! :)

Citrus Basil Chicken or Fish

2010-06-15T12:44:00.000-07:00

(picture from google images)

I love to cook with basil.

I love to cook with citrus.

Especially Lemons and Limes.

So, standing over my Basil plant the other day, I decided I needed basil and citrus for dinner.

Here's what I came up with:

2 chicken breasts sliced in half (like fillets) or two fish fillets

About 2 Tbsp honey or Agave Nectar (which is much like honey)

Juice from 2 lemons or 2 limes (I tried both at separate meals...both great!)

About 8-10 FRESH Basil leaves

Salt & Pepper to taste

Put all ingredients in a bowl and mix together until well coated

Pour all ingredients into a tinfoil lined pan

Place under BROILER in the oven for 3 sets of 10-12 minutes--

--after each set turn the chicken/fish over and baste with juices

Serve with a fresh salad, steamed veggies, rice, fresh rolls, whatever.

Its delicious and a new favorite at our house!

2010-05-20T13:23:00.000-07:00

fotosearch.com

Roasted Vegetable Panini

6 cups pre-cut vegetables (zucchini, onions, bell pepper, mushrooms, yellow squash)
1 TB minced garlic
1TB olive oil
1TB chopped rosemary
salt/pepper to taste
8 slices Italian sandwich bread
4 oz thinly sliced smoked mozarella cheese

Preheat oven 400'F.
Spray cookie sheet w/ non stick spray.
Mix all ingredients (except bread and cheese) in a bowl.
Roast until tender about 30min.
Spoon vegetables over bread slices. Top w/ cheese.
Cook sandwich for 2-3min grilled cheese style (or broil them open faced in the oven).

2010-05-12T13:01:00.000-07:00

the sisters dish

Enchilada sauce

2TB oil
2TB flour
2TB chili powder
1 can tomato sauce
2c water
pinch of salt & big pinch of garlic powder

Heat oil in a sauce pan, add flour and chili powder & stir until it forms a paste.
Add remaining ingredients and bring to a boil.
Reduce heat & simmer 15min.

Pour over your enchiladas and bake until hot.

Chicken Tarragon

2010-05-12T11:25:00.000-07:00

I have been trying new recipes lately that are tasty and healthy. This is from the food network website. It's a little bit of work but it's definitely worth it! I served it with brown rice and vegetables. Enjoy and tell me what you think of it!

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

2010-05-06T11:06:00.000-07:00

Chicken and Salsa Tortilla Soup

Makes 4 servings
Start to finish: 25min.

1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used. I think any kind of cooked bean could be added.)

In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn. Simmer uncovered 5min more.
Stir in salsa, heat through.

Serve w/ chips and cheese on top. Also, goes great with corn bread. (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili peppers before spreading in the pan. Sprinkle paprika on it and bake as directed. Serve with honey butter.)

Hawaiian pani popos

2010-05-02T13:12:00.000-07:00

Dinner roll dough (either homemade or bought)

1 can coconut milk

3/4c sugar

Mix coconut milk and sugar. Pour over rolls and bake in oven as directed. Absolutely delicious!!!

toharafood.blogspot.com

2010-04-29T11:06:00.000-07:00

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps23698_TH1194743D8A.jpg

Chicken Croissant Sandwich Filling

Boneless, skinless chicken breasts (estimate about 2 people= 1 breast)

Parboil chicken in 2-3 inches of water 15-20min, flipping half way through. In the water, along with the chicken add:
1 sliced green onion
2tsp garlic salt
1/4 c lemon juice

Drain the water out. Allow chicken mixture to cool then shred chicken.

Then mix in:
2c grapes cut in half
Mayonaise to taste (start w/ 1/2c then add more if needed.)
1c. chopped celery
1c crushed pineapple, well drained
2-3 tsp lemon juice (or drained pineapple juice)
1-2 tsp garlic salt, to taste

Spread over croissants and voila! Great for showers, parties, a lite summer dinner, etc.

2010-04-28T12:47:00.000-07:00

www.chowmama.com/.../

Bacon Cheddar Muffins

8oz maple smoked backon, chopped & cooked
1 egg
2c Bisquick
3/4c shredded cheddar cheese (3oz)
3/4c milk
2TB butter, melted
1/4tsp chili powder

Heat oven 400'F.
Grease muffin tin or use muffin liners.
In medium bowl, beat egg slightly.
Stir in remaining ingredients and bacon until just moistened.
Divide batter among cups.
Bake 16-19min or until golden brown.

Blackberry Cream Cheese

2010-04-28T07:06:00.000-07:00

Picture from google images

My sweet sis-in-law calls this BLACKBERRY DREAM but its really nothing special...just something I made up on a whim to put out with some fruit and crackers. So easy, so yummy.

8 oz softened Neuftchal cheese (you can use cream cheese too)

2-3 tsp lemon juice

1/2 cup powdered sugar (less or more depending on how you like it to taste)

1/2 cup fresh blackberries (less or more depending on how you like it to taste)

Blend it all together until smooth and "dreamy"

Serve with crackers, on toast, to dip fruit in, whatever.

Enjoy!

2010-04-24T12:36:00.000-07:00

s4.hubimg.com

Breakfast Bake

1 can (8oz) refrigerated crescent dinner rolls

1 pkg (8oz) Oscar Mayer Smoked Ham, chopped

6 eggs

1/2 c cold milk

1/2 tsp pepper

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Heat oven to 350'F.

Unroll dough in 13x9 inch baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.

Sprinkle ham over crust. Beat eggs, milk and pepper with whisk until blended; pour over ham. Top with cheeses

Bake 25 min or until center is set. I usually bake for 30-35 min. uncovered

2010-04-21T12:09:00.000-07:00

Baked Chicken Breasts

2-3 whole chicken breasts, halved

2 Tb butter

10 3/4oz cream of chicken soup

1/2c dry sherry

1tsp driend tarragon, rosemary, or both

1tsp worcestershire sauce

1/4tsp garlic powder
4pz can mushrooms, drained

Place chicken breats in slow cooker.
In saucepan, combine remaining ingredients.
Heat until smooth and hot.
Pour over chicken.
Cover. Cook on low 8-10hrs.
(The sauce makes an excellent gravy over mashed potatoes.)

2010-04-20T12:29:00.000-07:00

houndstoothgourmet.com

Chicken Curry

4 chicken breat halves
1 small onion, chopped
2 sweet potatoes cubed
2/3 c orange juice
1 garlic clove, minced
1 tsp. chicken bouillon granules
1 tsp. salt
1/4 tsp. pepper
4 tsp curry powder
2TB cornstarch
2TB cold water

rice

Toppings:
sliced green onions
shredded coconut
peanuts
raisins

Place chicken in slow cooker.
Cover with onions and sweet potatoes.
Combine orange juice, garlic, chicken bouillon, salt, pepper, and curry powder. Pour over vegetables.
Cover. Cook on low 5-6 hours.
Remove chicken and begetables and keep warm.
Turn slow cooker to high. Dissolve cornstarch in cold water.
Stir into sauce in slow cooker.
Cover. Cook on high 15-20min.
Serve chicken and sauce over rice.
Sprinkle with your choice of toppings.

2010-04-20T12:09:00.000-07:00

image from photobucket

Flank Steak Marinade-- go ahead, splurge on a nice cut of meat and indulge because this is worth it!

1/2lb flank steak per person
1c brown sugar
1c olive oil
1c soy sauce
2 c pineapple juice
1 t ginger
1 clove garlic minced

Mix all the ingredients together. Marinade 24 hours. Cook 5 min on each side.

Oatmeal Banana Bread

2010-04-06T13:29:00.000-07:00

image from google images

I have meddled around in Banana Bread recipes for so long and have never found one that is truly my taste buds' romantic interest. But I think I've figured it out. I've put it together from the best of about 6 different recipes I've tried and vwalah, the love affair has begun. Try it out and tell me if your taste buds have any of the same feelings for it.

1 1/2 sticks salted butter

8 oz Neuftchal Cheese

1 cup white sugar

1 cup brown sugar

1 whole egg + 1 egg white

3-4 ripened bananas

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups white flour

1 1/2 cups wheat flour

1 cup quick oats

optional:

1 cup pecans/walnuts

and/or

1 cup semi sweet chocolate chips

Cream together first set of ingredients then slowly add the dry ingredients altogether

If wanted, add nuts and/or chocolate chips last

Preheat oven to 350 degrees

Bake in 2 loaf pans for 50-60 minutes

Iced Oatmeal Raisin Bran Cookies

2010-03-04T14:58:00.000-08:00

(photo found off google images)

Sometimes I want to get rid of old cereal, so I put it in some sort of dessert. This is what I came up with this time as I tried to used up Raisin Bran....

1/2 cup butter (1 stick)

1/2 cup white sugar

1/2 cup brown sugar

1 egg white

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 cup wheat flour

1/2 cup white flour

1 cup oats

1 1/2 cup raisin bran

1/2 cup raisins

Cream first set of ingredients together

Add second and third set

Bake at 350 for 8 minutes

When cookies are cooled ice them with...

Icing:

2 Tbsp butter

1 Tbsp milk

1/2 tsp vanilla

1/2 - 1 cup powdered sugar

Makes about 18 cookies

Enjoy!

Frosted Banana Bars

2010-02-18T15:35:00.001-08:00

I'm FINALLY posting on this blog!

These are a favorite around my house. They're so tasty! I made a few changes (in red) for the high altitude here in Utah. The first time I cooked them, they didn't cook all the way through, but my changes seem to have fixed the problem.

Bars:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 t. vanilla extract
2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 cup mashed ripe banana

Preheat oven to 350 degrees (with utah's high altitude i do 325). Grease 9x13 in. pan.

In large bowl, cream together butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda, and salt; stir into the wet batter. Finally, mix in the mashed banana, spread evenly into the prepared pan.

Bake 25-30 min (45 minutes seems to be perfect at the lower heat). or unitl a toothpick inserted in middle comes out clean.

Cream Cheese Frosting:
1/2 cup butter, softened
1 8oz. pkg. cream cheese, softened
1 lb. powdered sugar

In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.

After the bars have cooled, spread the frosting on top and enjoy!

Blueberry Scones

2010-02-03T19:18:00.000-08:00

I made these a few days ago and they were DELICIOUS! I am already thinking of the variations I will try next... Ginger and Cranberries, Lemon and Raspberry.... oh the possibilities!

Blueberry Scones

1 cup white flour
1 cup wheat flour
1/3 cup sugar
2 tea baking powder
1/2 tea salt
1/2 cup soft butter
1/2 cup + 1 TB Buttermilk
1/2 tea vanilla
2 eggs
1 cup blueberries

1 beaten egg plus cinnamon sugar for topping.

Cut the butter into the dry stuff, until you have a grainy looking mixture, mix it well. Beat the buttermilk, eggs and vanilla together and pour into the dry stuff. Add the blueberries and mix until just combined (do not overmix). Turn the dough onto a floured surface and shape into a long rectangle, about 4 inches wide. Using a brush, lightly coat the top with the egg wash, and sprinkle with cinnamon sugar. Using a sharp knife cut into triangles/quadrangles/trapezoids/whatever. (I think I made 8) Spread out on a cookie sheet covered with parchment paper and bake at 350 degrees for 20-25 minutes. Enjoy!

Creamy Chunky Potato Soup

2010-01-31T13:24:00.000-08:00

image from www.timeinc.net

6 cups cubed potatoes (leave the skin on...its better for you)

2 cups chopped carrots

2 cups chopped celery

1 large yellow onion chopped

1 bunch green onions (chop whites up through light greens)

3 cups water

2 cubes chicken bouillon

1-2 tsp minced garlic

1-2 tsp salt

1-2 tsp pepper

2 Tbsp butter

3 cups cream or milk

1/4 cup flour

1 1/2 cups chopped ham or bacon

2 1/2 cups shredded medium cheddar cheese

In a large pot combine the water, bouillon, potatoes, carrots, celery, onions, green onions, garlic, salt & pepper, and butter. Bring to a boil.

In another bowl combine flour and cream/milk

Pour flour/milk into boiling pot of veggies. Bring to a boil and then reduce heat to a simmer.

Add ham/bacon and continue to simmer for 30 minutes to an hour. Soup will thicken nicely.

Add the cheese either into the pot or just on top after serving....

Serve in a lovely breadbowl, too, if you can. :)

P.S. Just as I do with most of my recipes here,

I kind of just made this up

so if you try it leave a comment

and let me know if you love it or hate it. :)

Calling all Lady Chefs!

2010-01-21T12:37:00.000-08:00

Ladies,
We are all STILL cooking, I'm sure, but we've forgotten about posting our recipes to share with everyone!

Now, more than ever, we want all of your recipes and ideas! Please jump back on board the PLEASANT AND PLUMP train and show us what you've got! We have had a huge number of "hits" to this site, so its obvious we're being watched!

Lets make it a goal to post a new recipe at least once a month...that should be easy especially since you cook with so many MORE recipes than that a week!

Here's to a new year and new tastes!
Hearty Hugs!

Fancy Lemon Pancakes

2010-01-21T12:29:00.000-08:00

My mom has introduced me to a cooking catalogue called "King Arthur Flour" and in it I've bought all kinds of fun things to cook with. When my recent order came in there was this recipe included. Can't wait to try it but had to share it with everyone! Let me know what you think!

3 large eggs separated

2 cups buttermilk

3 Tbsp sugar

1 cup skim ricotta cheese

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

2 Tbsp grated lemon rind or 1/2 tsp lemon oil

1/4 tsp ground nutmeg

1/2 tsp salt

Beat together the egg yolks, buttermilk, sugar, and ricotta cheese. Add the flour, baking soda, baking powder, lemon, nutmeg, and salt, stirring gently.

In a separate bowl, bea tthe egg whites until stiff and then gently fold them into batter.

Drop batter onto skillet and cook on both sides until golden brown.

Serve with honey butter!!!

3/4 cup butter

1/4 cup honey

OR HAVE TAMARA TEACH YOU HOW TO MAKE HER SPECIAL HONEY BUTTER!!! :) MAYBE SHE WILL POST HER RECIPE HERE...

Oatmeal Carmelitas

2010-01-21T12:19:00.000-08:00

I think some people call these Turtle Bars, but I haven't yet found a recipe that I really really like under that name. But I recentlycame across these "Carmelitas" in a recipe book I have and found them quite scrumptious. Let me know what you think!

Crust:
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cup softened butter

Filling:
1 x 12.5 oz jar (1 cup) caramel ice cream topping
2 Tbsp flour
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 and grease a 13 x 9 inch pan.

Combine all the crust ingredients and when the mixture is crumbly, press half of it into the bottom of the pan. Bake for 10 minutes.

Meanwhile, mix together the caramel sauce and flour. When crust is done partially cooking, sprinkle the nuts and chocolate chips onto the crust, pour the caramel mixture over it, and then sprinkle the remaining crust mixture on top. Bake for another 18-22 minutes or until golden brown.

Cool for an hour, then cut into bars.

Asain Lettuce Wraps

2010-01-21T06:44:00.000-08:00

Found this recipe online and we love it!

1 lb. ground turkey

1 tbsp soy sauce

1 tsp minced garlic

2 tsp fresh ginger root

Cook turkey with above ingredients in skillet. Break up turkey (like taco meat)

1/2 cup soy sauce

1/3 cup water

3 tbsp lemon juice

2 tsp minced garlic

1 tbsp ginger root

1 tsp brown sugar

mix above ingredients for sauce

cooked rice (I cooked my rice with chicken bullion and soy sauce to give it some asian flavor)

shredded carrot

green onions

rd. bell pepper

lettuce leaves

whatever else you would like as toppings

Use lettuce leaves as "shells" - put some meat and rice and top with veggies. Spoon on sauce as desired.

Its super healthy and DELICIOUS - and quick and easy to make!!

Cafe Rio salad

2009-11-15T20:08:00.000-08:00

I made this for dinner and it was SO GOOD, i was quite impressed. It was delicious and the closest to cafe rio/costa vida I have come across.

I am going to post the recipe from the blog that I used . . . and then after each recipe I will post the ways I tweeked it in red . . cause i don't know how to follow a recipe exactly.

SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

I used Dr. Pepper instead of Coke, I did not marinate the meat the night before . . . Instead I just put some brown sugar into the crock pot in the morning during the first cooking with the other ingredients. I doubled the amount of meat so we would have leftovers . . so I did double the ingredients and cooked the meat before shredding for about 5 hours.

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

I used instant rice . . . and it was still absolutely delicous. Also doubled this recipe.

BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

I did add the corn, and it was really good!

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)Mix all ingredients together in the blender. That's it!

I just used Ranch Dressing (2 cups) from the bottle instead of the mix with mayo and buttermilk. It was still really good . . . and I used 1/2 the seeds from the jalepeno and it was still quite spicy!

We just put some cheese on flour tortillas and put them in the oven for 5 min . . . then added the meat, rice and beans . . . with lettuce, tomato/onion and the dressing. Big hit.

We fed 4 people . . . tons of meat and beans leftover (maybe cause my hubby won't eat them) . . . and just a tiny bit of rice leftover. We used about 1/2 the dressing.

Sugar Cookies

2009-10-02T06:50:00.000-07:00

So - I had these sugar cookies at a baby shower the other day they were delicious! I had to get the recipe and wanted to share it as it is the season for sugar cookies and other treats. They tasted similar to those Grandmother's sugar cookies you buy at the store - YUM. Maybe its the margarine (totally unhealthy) or the almond extract (and I usually don't like almond extract), but they were wonderful!Here is that sugar cookie recipe before I forget:

Cookies:
1/2 c. butter (room temp)
1/2 c. margarine (room temp)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. almond extract
3 1/2 c. flour
1 tsp. bk powder
1/4 tsp salt

Beat butter and margarine till creamy. Then add sugar, eggs and almond extract. Stir together dry ingredients and combine with wet ingredients. Cover and chill one hour (at least) Roll out dough on lightly floured board. Place on cookie sheet. Bake at 400 degrees for 6-8 minutes until lightly browned.

icing:
1/2 bag powdered sugar
1/4 c butter (room temp)
dash of salt
almond extract to taste
1/2 vanilla
milk until desired consistency is reached

Pasta Salad

2009-06-22T15:37:00.000-07:00

Pasta Salad

1 (16 oz) pkg Rigatoni

½ C green onions
2 c chopped tomato

package pepperoni
1 c. sliced olives

1 ½ c cubed cheese

SAUCE
¾ c vinegar

2 TB salt
¾ c water

1 tsp pepper
¾ c brown sugar

½ c oil
1 tsp garlic powder

Cook pasta as directed. Mix pasta mixture (excluding cheese) & sauce mixture separate. Once pasta mixture mixed add sauce. Cool about 5 minutes before adding cheese. Best if refrigerated overnight.

P&P Salad Saturday! Everyone Come!

2009-06-09T12:29:00.000-07:00

Hey Ladies!

Its time for another Pleasant & Plump get together to not only add more recipes to our delightful collection, but also to add more friendships and more fun into our summer's schedule! This time, we'll be having a SALAD party---hoping to taste and share all kinds of unique, delicious, and new salad recipes with each other!

When: Saturday, June 20th @ 11:00 am
Where: Cambria Volleyball Pavillion

Who: Anyone who has a salad recipe to share!

Please RSVP ASAP to jessie_liz@hotmail.com or leave a comment telling if you'll be there so that we can make planning easier! And if you won't be in town or available, feel free to send/post a salad recipe for the rest of us to enjoy!

We want an assortment of different salad recipes (not just romain lettuce with tomatoes--get it?) so here are some quick ideas of types of salads you could contribute(also found on the invitation above):

Noodle, Green, Spinach, Fruit, Tuna, Chicken, Egg, Potato, Jello, Seafood, Bean, Oriental, Dessert, Classic, Crazy, Hot, Cold, etc.

We hope to see you all there!

Buttermilk Syrup

2009-04-14T09:42:00.000-07:00

Many of you have asked for my buttermilk syrup recipe---so here it is!

1/2 cup butter

1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice)

1 cup sugar

1 tsp vanilla

1 tsp honey

1/2 tsp baking soda

Melt all ingredients together in a medium sized saucepan. It will bubble up and over if you don't watch it carefully. Make sure to not overcook. Serve hot! Enjoy!

Fruit and Spinach smoothie

2009-03-26T14:27:00.000-07:00

I crave this smoothie and the amazing thing is that Summer (my 2.5 year old) loves it to! Great way to get spinach in your diet.

1/2 c. crushed pineapple (make sure it is soaking in its own juice - not sweetened)

banana

pack in the spinach (I usually do 2 handfuls)

1/4 can of frozen concentrate orange juice

berries (whatever you prefer)

1 c. plain yogurt

soy milk (or whatever milk you prefer) - until the consistency you like.

Mix these all in a blender and vualah - a tasty spinach drink where you can't taste the spinach! Thanks Christine Gibb for sharing this with me!

Chocolate Peanut Butter Balls

2009-03-26T14:08:00.000-07:00

So I am addicted - and I mean addicted to chocolate and peanut butter. The two together sing anthems of sweet nothings to my taste buds and I just adore the taste! So here is the recipe to the ones I make all the time.

1 c. peanut butter (I use the sugary kind - it makes it better)

4 tbs butter

2 c. powdered sugar

dipping chocolate

Shape peanut butter, butter, & powdered sugar into small balls. Put in freezer for 3-5 hours. Melt dipping chocolate then roll balls in chocolate. You can then roll them in nuts, drizzle white chocolate, grate chocolate . . . whatever. Return to freezer until ready to eat or serve.

Pecan Chicken

2009-03-26T13:50:00.001-07:00

Oh my lands! I got this recipe from our ward cooking group - it is a recipe by Treesha Rawcliffe who was a pastry chef at Magleby's restraunt. Usually I don't like what I cook the night I cook it because I saw what went in it, however I gobbled this up. Not as healthy as I'd like but very tasty.

Pecan Chicken
1 c. finely chopped pecans
1 c. bread crumbs
1/4 c. butter, melted
6-8 boneless skinless chicken breasts

Pecan Sauce
1/2 c. dijon mustard
1/2 c. brown sugar
6 tbls chicken stock
4 tbls soy sauce (I use sodium reduced one)
2 tbls worcestershire sauce
3/4 c. cold butter cut into cubes
1/2 c. sliced green onions

Stir together the pecans, bread crumbs, and 2 tbls of the melted butter. Spread the mixture on a large plate. Press the chicken into mixture to coat on both sides. Heat remaining butter in a large skillet over medium hea. Place chicken in pan and heat on both sides until browned and meat cooked all the way through - about 10 minutes per side.

In a small saucepan, wisk together dijon mustard, brown sugar, chicken stock, soy sauce, and worcestershire sauce until smooth. Bring to a simmer over medium low heat ten remove from burner and wisk in the butter one piece at a time. Do not return to heat.

Arrange chicken on plate, pour sauce over, and garnish with green onions.

The sauce is amazing - probably because of how much butter there is - I only put in half of what was called for (which is the amount I put above).

Tuna Noodle Casserole

2009-03-06T12:37:00.000-08:00

I'm posting this recipe on the other two *other recipe blogs that I contribute to--not only because I don't have three new recipes to contribute this month, but also because my hubby thought this was SO GOOD (so did I) that I figured I'd share it with everyone.

I made this recipe up for the sole reason that I have never found a good, healthy tuna noodle recipe that wasn't full of butter, sour cream, and cheese. So, I threw together my own ideas and it was a success. Let me know what YOU and YOUR family thinks!

Preheat oven to 450 degrees

Boil Egg noodles so that you'll have about 3-4 cups of cooked noodles

Meanwhile, in a large skillet sautee (in about 1-2 tsp olive oil):
1 medium yellow onion (chopped)
8 oz (or 10 medium) mushrooms (chopped)
About 1/2-3/4 cup cooking sherry
1 tsp minced garlic

Once onions are translucent add:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 to 1 1/2 cups frozen peas
2 Tbsp dried parsley flakes
2 tsp ground mustard powder
1/4 tsp curry powder
1 to 2 tsp onion salt
1 to 2 tsp garlic powder
1 to 2 tsp salt
1 to 2 tsp pepper

Stir together until its creamy then stir in:
3 cans of tuna (6 oz cans) after draining liquids

When noodles are nearly all the way done boiling, drain the water and stir them in with the creamy tuna mixture in the skilllet. Once thoroughly mixed together pour contents of skillet into a 9 x 13 baking dish.

Sprinkle top of noodles with about 1/2 cup seasoned bread crumbs

Place in oven for about 15 minutes or until bread crumbs are browned and top noodles are crisp

Serve hot! Enjoy!

*Tried and True Food
*Delicious Dishes

Tortilla Soup

2009-03-05T15:47:00.000-08:00

I was looking for the cafe rio tortilla soup recipe but couldn't find it so instead I just googled quick and easy tortilla soup and this is what I found. I've made it a few times and every time I make it I have to google it so I thought I would just post it here!

Quick, Easy -N- Fast Chicken Tortilla Soup Recipe

1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilies
1 t. cumin
salt to taste
1 lb. boneless chicken breasts, cooked and chopped

Garnish:
Tortilla chips
Shredded Cheddar or Monterey Jack cheese for topping

Pour corn, broth, beans, tomatoes and chilies (I usually puree the tomatoes and chilies b/c I hate chunks) into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.

For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.

Makes 6 servings.

Homemade Chicken Noodle Soup

2009-02-16T21:32:00.000-08:00

(This was one of the soups at Turin's birthday party)

1 whole chicken

1 whole celery bunch, diced

2-3lbs large carrots, diced

1 small onion, diced

Seasonings (add the following seasonings to 12 cups of water):

2 tsp. Garlic pepper

½ tsp. basil

1 tsp. celery flakes

1 tsp. Lawry’s salt

¼ tsp. Tyme

¼ tsp. Poultry seasoning

¼ tsp. Rosemary

3 bay leaves

12 chicken bouillon cubes

Optional: 4 drops of hot sauce

Optional: Rice or Noodles- I've used homemade noodles and I've used egg noodles and both have tasted great.

Dissolve cubes in water. Add chicken. Boil (a gentle boil) chicken until tender. Remove chicken, set aside and cool. Add diced carrots, celery and onion to broth. Add seasonings. Simmer until tender. While vegetables are simmering, remove chicken from bones. Add meat to broth. Simmer 30min or more. I usually let it simmer for a couple of hours. Add pre-cooked rice or noodles.

Yummy Salad Recipe That I Am Addicted To!

2009-02-16T16:13:00.000-08:00

I love this salad recipe, especially the dressing. I've been meaning to post it on here for a while because I kept forgetting the exact recipe for the dressing and would just throw in the ingredients until I thought it tasted good. Well last Sunday we had company for dinner and I thought I would make the recipe. I thought I new how much red onion to put in but apparently my guess of 1 cup instead of 1/2 a cup was way off. Needless to say, after everyone's eyes watered up after the first bite I was able to fix the dressing and it was back to its delicious self again. Enjoy!

1 head of green leaf lettuce (maybe add some other lettuce to it for texture if you want) chopped into bit size pieces
Toasted almonds (as many as looks good to you—not the whole package)
Shredded mozzarella (not the whole bag)
Bacon bits (you can buy real bacon pieces—get the Hormel type that has to be refrigerated after opening)

(If you make a huge party batch you can use 2 heads of lettuce, and ALL of the toppings. Otherwise, you should have enough toppings for a second salad later)

Dressing:
In a blender mix:
½ C red onion
2t dry mustard
½ C red wine vinegar
1c sugar
1 ½ t salt
As blending as 1 c oil gradually

In my opinion this is enough dressing for two salads. If you put it on, only use half. Otherwise, serve it on the side.

I have also had similar salad using craisins, mushrooms, sunflower seeds, or whatever else. But that is the type that uses Briana poppyseed dressing.

Tomato Basil Soup

2009-02-15T12:45:00.000-08:00

I originally posted a recipe similar to this but with much more yucky (well, fattening) ingredients. I have since played with the recipe and feel much better about its contents, so, I will post my NEWER version here but also leave the more fattening one below it if you are still interested in the calories. The fam and I ALL decided the healthier version tastes better, but you decide...

HEALTHIER VERSION
8 cups tomatoes (chopped)
4 cups tomato juice
1/4-1/2 cup white cooking wine
1/2 yellow onion (chopped)
14 leaves of FRESH basil
2 Tbsp butter
1 cup milk
1/2 tsp minced garlic
Salt and pepper to taste
Sour cream for garnish *We are not even a sour cream fans but it totally adds to the soup!*

Bring tomatoes, onion, tomato soup, and garlic to a boil and let simmer for about half an hour. Puree the soup in a blender with the basil leaves until soup is smooth.
Return soup to the pot and add butter, milk, and salt & pepper.
Heat for another 10 minutes or so or until the table is set and serve with bread or crackers.

FIRST VERSION
4 cups tomatoes (chopped)
4 cups tomato juice
1 cup heavy cream (or half & half to ease the calories)
14 leaves of FRESH basil
1/2 cup butter (1/3 cup still does justice)
Salt and Pepper to taste + a little garlic if you like it

Bring chopped tomatoes and tomato soup to a boil and then simmer for about a half an hour. Puree the heated tomato mixture with the basil leaves and return them to the pot.
Add cream and butter, salt and pepper, and a pinch of garlic if you want.
Heat it all together and serve hot with nice bread or crackers.
*You might want to add one or two teaspoons of sugar at the very end, too depending on the taste you're looking for.

Enjoy!

Tomato Vegetable Casserole

2009-01-23T12:24:00.000-08:00

Tried this and loved it. We don't like zucchini so we used butternut squash instead. Not often you find a genuinely delicious and healthy recipe.
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Banana Bread with Orange Glaze

2009-01-16T11:26:00.000-08:00

This is one of my new favorite recipes. It has a little more sugar than your standard banana bread, but it has whole wheat flour, so it must be good for you. For a dessert, serve warm with vanilla ice cream.... or that is good as a mid-morning snack too :o)

3/4 cup soft butter
8 oz. soft cream cheese
2 cups sugar
2 eggs
4 medium mashed bananas
1/2 tea vanilla
1 1/2 cups white flour
1 1/2 cups wheat flour
1/2 tea baking powder
1/2 tea baking soda
1/2 tea salt

Glaze
Juice and zest of one orange
1 cup powdered sugar

Beat butter and cream cheese together until fluffy, add sugar and beat again. Add eggs, vanilla and banana's and mix until combined, then add the rest of the ingredients. Bake in 2 8"x4" loaf pans at 325 degrees for 60 minutes. Pour the glaze over hot bread before removing from pans, let cool 10 minutes, and then remove to a wire rack to finish cooling.

Magic in the Middle cookies.

2009-01-15T03:44:00.000-08:00

So I have to admit I'm just cut and pasting from a friends blog, but when I tried these I had to share the wealth. Some of the best cookies ever hands down.

Ingredients
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (i used regular)
1 cup creamy peanut butter, divided (use skippy)
1 tsp. vanilla
1 large egg
3/4 cup powdered sugar
Directions
Preheat oven to 375. Whisk together first 4 ingredients in a medium-size bowl. In a separate bowl, beat together both sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1 inch) balls.
Break off about 1 Tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
Dip top of each cookie in sugar and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.
Bake cookies at 375 for 7 - 9 minutes until set. Let cool on wire rack.

Carrot Ginger Soup

2009-01-11T12:19:00.000-08:00

About 1 Tbsp olive oil
1 large yellow onion
1 bunch green onions
2 lbs fresh raw carrots
1 1/2 to 2 quarts chicken broth
1/2 tsp fresh ginger
1/2 tsp sugar
1 cup heavy cream or milk
1 Tbsp parsley
About 1 tsp salt (I like a little more)
About tsp pepper (I like a little more)

Chop both kinds of onions and sautee' in a large pan with the olive oil. When clear and soft, add carrots (that you've chopped into small pieces) and chicken broth. Bring to a boil and then reduce to simmer for about 30-40 minutes or until carrot pieces are soft.

Using a blender, transfer one or two cups of broth + carrots & onions, and puree until smooth. Return each pureed batch to a large pot until all of carrots & broth are pureed. Heat well while adding finely grated fresh ginger, sugar, salt & pepper, and cream. If soup seems to thick add more broth; if seems to runny, let it simmer for another half hour or so.

Serve with hot bread (and garnish with chives if you so crave). Enjoy!

2008-12-28T21:26:00.001-08:00

Cranberry Pear Pie
SERVINGS: 6-8
Taste of Home magazine
TIME: Prep: 20 min. Bake: 50 min. + cooling
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Red Velvet Peppermint Cake
Source: Southern Living
MAKES 1 (3-LAYER) CAKE

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons red liquid food coloring (I always use way less)
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: 6 (5-inch) red and white peppermint candy canes, crushed;
12 (5-inch) green candy canes, broken;
12 round peppermint candies

BEAT first 4 ingredients according to cake mix package directions.
BEAT yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
BAKE at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

SPREAD Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired.

Serve within 2 hours.
*Substitute 1 3/4 cups yellow cake mix. NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

MAKE-AHEAD GAME PLAN: Up to 1 month ahead: Prepare cake layers and frost with Peppermint Cream Cheese Frosting. Freeze in a plastic airtight cake dome.
Day to Serve: Thaw cake and add decorations.

Peppermint Cream Cheese Frosting
MAKES ABOUT 5 CUPS
For Quick Peppermint Frosting: stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*

BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
* Substitute 2 teaspoons vanilla extract.

Butternut Squash Soup

2008-12-22T14:48:00.000-08:00

The credit for the recipe goes to my dad. It's the best butternut squash soup recipe I've ever tried. Let me know what you think...Especially you, Shannon.

4 Tbsp melted butter
1 cup chopped leeks
1/2 cup shallot
1 1/2 lbs. butternut squash chunks
1 quart chicken broth
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1/2 tsp ground ginger
salt and pepper to taste

dallop of sour cream and/or orange zest for garnish

Melt butter in a large pot
Saute leeks & shallots until brown in the butter
Puree broth and squash chunks (which have been steamed or baked until softened---about an hour prior) and add to the large pot. Bring to a boil...once boiling, reduce to a simmer.
Add heavy cream & orange juice & spice (do not bring to a boil again)

Serve when ready. Add sour cream & zest as garnish

2 perfect treats for your Christmas plates!

2008-12-17T11:27:00.000-08:00

Layered mint fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet choco chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white choco chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining choco mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved choco mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.

Peppermint-Chocolate Sandwich Cookies

Prep Time:
20 min
Inactive Prep Time:
2 hr 25 min
Cook Time:
10 min
Level:
Intermediate
Serves:
12 sandwich cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or make your own!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter(or a greased cup), and a 1/2-ounce cookie scoop (or a spoon)
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Stuffed Chicken Breasts

2008-12-12T08:11:00.000-08:00

2 boneless skinless chicken breasts
1 box stuffing
1 can Healthy Choice Cream of Mushroom Soup
1/2 cup milk
2 cloves garlic (or two tsp pre-minced garlic)
3 tsp salt
3 tsp pepper
About 2 Tbsp olive oil
Grated Parmesan and mozzerella cheese (optional)
4-6 x 6-inch string/floss pieces

Preheat the oven to 350 degrees and line a small casserole dish with foil
Cut each breast in half (long ways) but not all the way through, opening up the breasts into a heart shape. Pound them out so that they are thinned.
Prepare the stuffing as the box suggests (I leave out the butter for calorie and healthy preferances, but do as you like).
Take several good handfuls of stuffing and place them in each chicken breast. (If you like cheese, this is the time to put some cheese in with the stuffing. I didn't, since I can't have cheese and it was really yummy without it...but some people love cheese, so there you have it)Close the chicken breasts around the stuffing and tie closed with 2 or 3 strings each. You have to tie them pretty tight.
Place the stuffed chicken breasts in the dish and lightly coat each breast with olive oil and salt and pepper (and parmesan cheese--again, if you're a cheese person--if not, it was yummy without it).
Bake on one side for 10 minutes.
Meanwhile, mix the Cream of Mushroom Soup with the milk, garlic, and salt and pepper. After the 10 minutes has passed, turn over the stuffed chicken breasts, baste them with olive oil and salt and pepper, and pour the C of MS mixture over them covering them completely.
Bake for 10 minutes at a time for another 40 minutes, turning over chicken breasts and re-covering them with C of MS mixture every turn. (On last 10-minute turn over, add more cheese on top if you're a cheese person)
Serve hot with vegetables and bread.

(I made up this recipe, too, because I wanted a healthy "fancy" meal one night. We thought it was just delicious. Let me know what you think!)

Healthy "Funeral Potatoes"

2008-12-09T11:48:00.000-08:00

I just kind of made this up since I was assigned to make Funeral Potatoes for a church function and didn't want to lead astray my fellow church-goers with those nasty fat-filled potato casseroles. Surprisingly, they turned out DELICIOUS. See what you think...

1 x 10 oz bag of frozen potato chunks (the hash kind that isn't grated)
1 x 8 oz block of Neuftchel Cheese (a goat's milk, less fat version of cream cheese)
1/2 cups plain yogurt
1 yellow onion chopped and diced
2-5 stalks celery chopped and diced
1 Tbsp (ish) melted butter
2 tsp (ish) salt
3 tsp (ish) black pepper
1 Tbsp (ish) celery seed
1 1/2 tsp (ish) sage
Several handfuls of crushed corn flakes or corn chex
4 oz block (ish) cheddar cheese (optional)

Mix together frozen potato chunks, Neuftchel cheese, plain yogurt, onion, and celery until creamy. Add butter, salt, pepper, celery seed, and sage and mix thoroughly.

Meanwhile, line the bottom of an an extra large casserole dish with crushed corn flakes/checks. Spoon creamy potato mixture over corn flakes/chex and then cover potato mixture with another layer of crushed flakes/chex. Grate cheese over the top (or not...) and cover with aluminum foil.

Bake at 375 degrees for 45-50 minutes. Serve hot. Yum.

Zuppa Toscana Soup

2008-12-07T18:41:00.000-08:00

Zuppa Toscana Soup (Tastes just like the soup at Olive G.)
Makes: 6-8 servings

INGREDIENTS
1 lb ground Italian sausage (You can use the spicy Italian sausage and omit the red peppers)
1½ tsp crushed red peppers (or can use a fresh hot pepper)
1 large diced white onion
4 Tbsp bacon pieces (Can use Turkey bacon)
2 tsp garlic puree/ finely chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (or spinach)

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Death by Chocolate Cake

2008-12-06T19:08:00.000-08:00

This is a very dense, rich cake, not to be taken lightly. You could call it the king of chocolate cakes. It is the best served while it is still a little bit warm.

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Pumpkin Pie

2008-11-25T12:27:00.000-08:00

1-30 oz can LIBBY’S Easy Pumpkin Pie Mix
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).

Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.

Easiest Pie Crust EVER!!!

2008-11-25T11:45:00.000-08:00

Makes 2 - 10” crusts

½ cup boiling water
1 cup shortening (butter flavor is best)
2 rounded cups of flour
¼ tsp. salt

Mix together in bowl with electric mixer until it forms a ball (clinging to mixer)

Sweet Potatoes/Yams

2008-11-25T11:42:00.000-08:00

Mix together:
3 cups cooked & mashed sweet potatoes (2-29oz cans)
2 eggs
1 cup sugar
½ tsp. salt
½ stick of butter
5 oz. evaporated milk
1 tsp. vanilla
Place in greased 9 x 13 x 2 dish

Mix together:
2/3 cup brown sugar
1/3 cup flour
1 cup Pecan pieces
½ stick melted butter
Sprinkle over top of mixture in pan.

Bake @ 350 for 30-35 min. or until set.

Delicious Mashed Potatoes

2008-11-25T11:40:00.000-08:00

**Peel and cube desired amount of potatoes (about to 2 med. Sized potatoes per person)
*Butter
*Evaporated milk

Boil potatoes for 25 min. or until soft and drain.
Add some butter (about 4 Tbsp for 10 med. Potatoes), and then add enough evaporated milk to reach desired consistency. Mix with electric mixer or potato masher.

* you can use margarine or regular milk if you prefer.
** Red or Yukon potatoes are the best tasting!

Turkey Gravy

2008-11-25T11:39:00.001-08:00

Use Turkey drippings
1 cup water mixed with ½ cup flour (very well mixed, no lumps)

Bring turkey drippings to a boil, while boiling add water/flour mixture very slowly and mixing very rapidly with a whisk, just add enough flour mixture to thicken to desired consistency ( you do not need to add the whole cup of water & flour).

Stuffing

2008-11-25T11:14:00.000-08:00

This recipe will easily feed 10 people, (probably more).

1 bag of dried bread crumbs (they sell it at Maceys)
1/2 cup bacon grease (I know this isn't very healthy, but it makes it taste really yummy; if you don't want to use bacon grease, just use more butter)
2 Tbsp butter
Salt & Pepper to taste
1/2 tsp Lemon Pepper (optional, don't go buy some if you dont' have it)
1/4 tsp Seasoning Salt (optional, don't buy some if you dont have it)
6 celery sticks, chopped
4 medium onions, chopped not too small
1-1/2 quart chicken broth, divided
2 turkey stuffing boxes

Sautee celery & onions in bacon grease & butter.

In BIG bowl, mix bread crumbs with onion & celery. Add 1 quart of chicken broth and stir (for a while) until the broth is soaked through, it takes some time for the broth to really get through everything. If you are going to stuff in the turkey, then do it now*. Add the remaining chicken broth to the remaining stuffing.

Bake covered with Tin foil, for 45 min. at 350°, or stuff in Turkey.

*The reason why you don't add all the chicken broth before stuffing it in the turkey is because the turkey juices will add more moisture to the stuffing that's inside, and you dont' want it to get really soggy.

Delicious Cranberry Sauce

2008-11-25T11:12:00.000-08:00

1 quart fresh cranberries (ground)
2 oranges, ground
Orange zest of 1 orange
1 cup apple, ground
2 stocks (ribs) of celery
¾ cup walnuts meat (broken up)
½ cup Sugar or to taste.

Grind everything in food processor. Let stand in refrigerator for 24 hrs. before serving.

(this is the sauce we had at the Enrichment Thanksgiving Dinner)

Thanksgiving Turkey

2008-11-25T11:08:00.000-08:00

If you don’t own a big roasting pan just buy a big tin foil tub for the turkey.

1 Reynolds Oven Bag, TURKEY SIZE
1 Tablespoon flour
12 to 24 pound turkey, thawed
Vegetable oil or butter
Paprika

PREHEAT oven to 350° F

Shake flour in oven bag; place in roasting pan at least 2 inches deep
Remove neck (located in the back of the turkey), and giblets (located in front of the turkey...where the head would be) from turkey.
Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Sprinkle the turkey with paprika for more even browning!
Place turkey in oven bag, you may need some help to do this.
Close oven bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer* through slit in bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Bake 2 to 2 ½ hrs for a 12 to16 lb turkey.
2 ½ to 3 hrs for a 16 to 20 lb. turkey.
3 to 3 ½ hrs for a 20 to 24 lb. turkey.

Or until meat thermometer reads 180° F. Add ½ hr to stuffed turkey. Let stand in oven bag for 15 min. If turkey sticks to bag, gently loosen bag from turkey before opening bag.

* you may want to buy a turkey that comes with a pop up thermometer.
Makes 12 to 32 servings.

Yummy Cranberry Salsa

2008-11-25T11:00:00.001-08:00

1 bag Cranberries
2-3 Jalepenos
Cilantro (handful)
Green onions (abt 5-6 sticks)
2 TBSP White sugar
Pinch of Salt
Cream Cheese
Crackers (Townhouse crackers work great. Use plain crackers)

Use a food chopper and chop up the Cranberries, Jalapenos, Cilantro, and Green onions. Add Salt and Sugar.
Grab a cracker and put cream cheese on it, then a spoonful of your new yummy salsa! Its delish!!

The Perfect Hard Boiled Egg

2008-11-21T12:27:00.000-08:00

Eggs need to be room temperature (or as close to it as possible)

1. Fill a sauce pan with water 3/4 full
2. Add a dash of salt to increase boil
3. When water is boiling and bubbling, add eggs one at a time carefully
(I use a wooden spoon to dip the eggs in with)
4. Let boil for exactly 10 minutes
5. Separate water from eggs and let eggs cool on their own in the room temperature air until they are fully cool. DO NOT run under cold water as shells may break and yolk will not set correctly.
6. Mark hard-boiled eggs so that they aren't mistaken for normal eggs

Quick Egg Fact:
The cholestrol in eggs is actually not that bad for you, but yolk is what carries most of the calories in an egg. The egg white is mostly all protein.
One egg white is only 17 calories where as a yolk alone is nearly 55 calories.

Cranberry/Orange Sauce

2008-11-20T12:08:00.000-08:00

This is a delicious and nutritious cranberry sauce to serve with Turkey on thanksgiving, or make and use as jam on bread, or eat with a spoon (as I often do).

1 quart fresh cranberries
2 oranges, ground
Zest of 1 orange
1 cup apple, ground
2 stocks (ribs only) of celery
3/4 cup walnuts, chopped
1/2 - 1 cup sugar

Mix together in food processor or blender and let stand in fridge for 24 hours before serving.

Homemade Sloppy Joes

2008-11-20T10:19:00.000-08:00

I just made this SOOOO fast for Dane when he called to say he was coming home for lunch. It was so easy and quick and delicious. I actually used 1/2 lb. ground beef and halved the rest of the recipe (except the tomato paste) so I could use the other 1/2 lb. ground beef for something else for dinner. I left out some stuff - but it still tasted good!

1 1/2 lbs ground beef

1 onion chopped

1 red bell pepper, chopped

1 can (6 ounce) tomato paste

1/4 cup ketchup

3 garlic cloves (I used powder cause I didn't have cloves)

1/2 Tbs. chili powder

1 tsp. paprika (didn't have any of this so I left it out)

1 tsp. dried mustard (didn't have this either)

1 tsp. white vinegar

3 Tbs. brown sugar

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. ground black pepper

Brown the meat and add all the ingredients (add sugar last so it doesn't burn). Put on hamburger buns or bread or whatever your heart desires!!

Italian Cream Cheese Chicken

2008-11-17T14:04:00.001-08:00

My family actually just calls this dish Easy and Delicious Chicken, but I took the liberty of giving it a more specified name for blog purposes.

2-4 chicken breasts, cut into bite size peices
italian dressing (I use fat free)
1 8oz. package cream cheese
1 can cream of chicken soup
1 cup chicken broth (I use water and it still tastes delicious)
1 tsp dried basil
1 tsp dried thyme

Put chicken in crock put, soak in Italian dressing. (I use 1/2 bottle dressing for 2 ckn breasts). Let cook on low for 3-4 hours. Mix remaining ingredients in a bowl. After chicken is cooked, drain out liquid from crock put and put the cream cheese/soup mixture in. Let cook for one more hour. Serve over rice or pasta.

(FYI - I use 2 chicken breasts and it feeds my husband and I for 2 meals. If you want to make more than for larger groups . . . add more (than 4) chicken breasts and just double the sauce).

MEASUREMENT EQUIVALENTS

2008-11-10T20:10:00.000-08:00

US CUP = FL. OZ = Milliliter

1/8 cup = 1 oz = 30 ml
1/4 cup = 2 oz = 60 ml
1/3 cup = 3 oz = 80 ml
1/2 cup = 4 oz = 118 ml
2/3 cup = 5 oz = 158 ml
3/4 cup = 6 oz = 178 ml
1 cup = 8 oz = 237 ml

1 pint = 16 oz = 500 ml
1 quart = 32 oz = 1 liter
1/2 gal = 64 oz = 2 liters

1 liter = 1000 ml

Cafe Rio dressing

2008-11-06T21:37:00.000-08:00

1 pkg Hidden Valley Ranch (pwdr mix)
1 c. mayonnaise
2 cloves chopped garlic
4-6 tomatillos (picture above)
1/4 tsp. cayenne pepper
1/4 cup buttermilk (for thinner dressing add more milk up to 1/3 c.)

Put it all together and mix it in a blender.

*we now use this dressing on everything, especially quesadillas.

Bulgoogi (Korean BBQ Beef)

2008-11-06T20:45:00.000-08:00

This is one of our favorite recipes!!! We love it, So yummy!

1 lb. beef boneless top loin or sirloin steak (I prefer the sirloin)
1/2 cup soy sauce
6 tbsp sugar
4 tbsp sesame or vegetable oil
1/2 tsp pepper
4-8 green onions, finely chopped
3 cloves of garlic, thinly sliced
1 cup sliced white mushrooms
cooked rice

Cut beef diagonally across the grain into 1/8 " slices (thinly sliced is the key). Mix remaining ingredients in medium bowl. Stir in (raw) beef and mushrooms until well coated. Cover and refrigerate for at least 30 min. Heat 10-inch skillet over medium-high heat. Drain the liquid off the beef/mushrooms. Cook in the skillet, 5-8 minutes, stirring frequently, until brown. Serve over rice.

Chili Cheese Dip

2008-11-05T12:02:00.000-08:00

I made this in a LARGE quantity for a big party - so I will put the ingredients I used to get the taste, and you can make less or more as you would like.

2 lb. block of velveeta cheese (size they come in at Costco)

3 cans Hormel Beanless Chili

2 cans Rotel tomatos - lime flavor

Just heat and serve!

You can add or take away anything as you like or dislike. My hubby hates beans so I served it like the above recipe for a family party - then I added one can of black beans (drained) to the leftovers to stretch it for another party.

Everyone loved it - great appetizer and a big hit!

Pork Chops with Apple Dressing

2008-11-04T19:09:00.000-08:00

Ingredients:
Pork chops
2 apples (recipe calls for Granny Smith but tonight we used Fuji.) 1 apple cut in small chunks and 1 cut in pretty rings for garnish.
1 1/2c apple juice
stuffing/dressing

1/3c. + 1TB raspberry vinaigrette dressing
1TB grey pupon mustard (I used dijon)
1TB brown sugar

How to:
Brown the pork chops either on stove top or broil.
Preheat oven 375'F.
Mix the rasp. vinag. dressing, mustard, and b. sugar.
Make the dressing/stuffing BUT only use the apple sauce & cut up (small chunk) apple.
Put the dressing in a casserole dish and lay browned pork chops on top.
Garnish with the apple rings.
Drizzle the rasp. vinag. mustard mixture over the pork chops.
Cook 375'F for 20-25 min.

DELISH!!!
* I don't specify how many pork chops or dressing because I just kinda did however much we were going to eat. I used 2 large pork chops and about 3c of dry dressing mix for this recipe.

A Delicious and Delightful Pumpkin Cook Off

2008-11-03T23:06:00.000-08:00

A special THANK YOU for all of you who came, contributed, and tasted the delicious pumpkin recipes! We all had a great time!!! Congratulations to Kim R. for her victorious Pumpkin Surprise Pie, to Camille for her most pumpkiny Pumpkin Buckle, to Mindy for her/Macey's least pumpkiny Pumpkin Donuts, to Maria for her easily cravable Easy Pumpkin Dessert, and to Amy for her most creative Pumpkin Roll!

It seemed that everyone had a great time, EVEN the hubbies! Big hugs and thanks to everyone! Keep the recipes coming!!!

Pumpkin Chocolate Chip Muffins

2008-11-03T22:07:00.000-08:00

5 eggs - beat
Add:
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips
Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)
--Submitted by Mary

Magic Pumpkin Buckle

2008-11-03T21:51:00.000-08:00

Crust:
1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

Filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 Tbsp flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

Topping:
1 Tbsp butter
2 Tbsp sugar

Pour butter into a 9 x 13 baking dish; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.
In a mixing bowl, beat the pumpkin, milk, and eggs. Combine the remaining filling ingredients. Add to pumpkin mixture. Pour over crust mixture. (Do NOT stir)
Dot with butter and sprikle sugar. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in the center comes out clean and the top is golden brown.
--Submitted by Camille

Easy Pumpkin Dessert

2008-11-03T21:47:00.000-08:00

1 large can Easy Pumpkin Mix
4 eggs
3 cups evaporated milk (2 cans)
1 1/2 cup sugar
1 pkg yellow or while cake mix
1 cup nuts (optional)
1 1/2 cups melted butter

Mix together pumpkin, eggs, sugar, milk, and spices. Pour into a 9 x 13 pan. Sprinkle dry cake mix and nuts over top. Drizzle melted butter over the top. Bake at 350 degrees for about 1 1/2 hours or until set. Check it at the hour and if the top starts to burn, put tin foil over the top.

Serve with ice cream or cool whip
--Submitted by Maria

Pumpkin Cookies

2008-11-03T21:44:00.000-08:00

1 box spice cake mix
1 small can pumpkin puree
1/3 cup to whole bag of chocolate chips to taste

Mix together and bake at 350 degrees for 10-15 minutes
--Submitted by Tamara

Pumpkin Surprise Pie

2008-11-03T21:32:00.000-08:00

1 x 15 oz ready-to-roll pie crust or homemade pie crust

Cream cheese layer:
1 x 8 oz package cream cheese
1/3 cup sugar
3/4 tsp vanilla
1 egg

Pumpkin layer:
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
3/4 cup evaporated milk
2 eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 egg beaten with 1 tsp water

Preheat oven to 400 degrees. Place pie crust in a 9" and crimp edges. Refriderate until read to fill.

Beat cream cheese layer ingredients together and spread evenly onto pie crust

In another bowl beat pumpkin layer ingredients together and gently spoon pumpkin mixture over cream cheese mixture.

Brush edges of pie with egg/water mix and bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees, and bake for another 45 minutes

Cool pie completely on a rack before covering with cool whip or whipping cream.
--Submitted by Kim R.

BAKE OFF WINNER!!!

Pumpkin Roll

2008-11-03T21:26:00.000-08:00

1:
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon

2:
3/4 cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

3:
4 Tbsp butter
1 x 8 oz cream cheese
6 Tbsp powdered sugar
1/2-1 tsp vanilla

Preheat oven to 375 degrees
Beat eggs on high for 5 minutes; add in #1 ingredients gradually
Mix #2 ingredients and then fold into the pumpkin mixture
Flour a cookie sheet and line with parchment or wax paper
Grease paper and then flour the paper
Spread pumpkin mix on in a thin sheet and bake at 375 for 15 minutes
Remove and turn onto a very floured towel; pull off paper and roll in towel to cool for 15 minutes
It is messy
Cream #3 ingredients together
Unroll pumpkin sheet and spread cream cheese on evenly
Roll back up and sprinkle with powdered sugar and refridgerate/freeze in tin foil
--Submitted by Amy

Pumpkin Bars

2008-11-03T21:20:00.000-08:00

Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 x 16 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves

Frosting:
2 x 8 oz pkg cream cheese
1/2 cup butter
2 tsp vanilla
1 cup sour cream
3 cups powdered sugar

Beat eggs, sugar, oil & pumpkin until light and fluffy. Stir together flour. Baking powder, cinnamon, salt, soda and spices. Add to pumpkin mixture. Spread in greased 15"x 10" and bake at 350 for 3o minutes. Cool.

Cream together cream cheese, butter, and vanilla. Add powdered sugar gradually. Mix 'til smooth and cream. Enjoy!
--Submitted by Adrienne

Pumpkin Cake

2008-11-03T21:16:00.000-08:00

Cake:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 eggs beaten
2 cups sugar
1 cup oil
2 cups pumpkin

Icing:
1/2 cup butter
1 x 8 oz cream cheese
2 tsp vanilla
2 cup powdered sugar

Mix dry ingredients together

Then mix beaten eggs with sugar and add to flour mixture
Add pumpkin into batter last

Pour into large cookie sheet pan and bake at 350 degrees for 25 minutes
Cool and then frost with icing
--Submitted by Lindsay

Maple Pumpkin Cheesecake

2008-11-03T21:10:00.000-08:00

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
3 x 8 oz pkg cream cheese (softened)
1 x 14 oz can sweetened condenced milk
1 x 15 oz can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup maple syrup
1/2 cup pecans (optional)

Preheat oven to 325 degrees
Combine graham crumbs, sugar, and butter and press firmly on the bottom and sides of a 9 inch pie pan
With mixer beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan
Bake 1 hour and 15 minutes.
Cool for 1 hour
Cover and chill at least 4 hours or stick it in the freezer for a while
To serve, spoon some maple pecan sauce over cheesecake. Garnish with whipped topping and pecans if desired.

For sauce preparations:
In a medium saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened; stir occasionally.
--Submitted by Kim S.

Pumpkin Cheesecake Bars

2008-11-03T21:04:00.000-08:00

1 cup flour (I do half white, half wheat)
1/2 cup packed brown sugar
1/2 cup crushed pecans or almonds
5 Tbsp softened butter

1 x 8 oz cream cheese (I use Neuftzchel cheese)
2 eggs lightly beaten
1 cup sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp AllSpice
1/2 tsp salt

Combine top four ingredients cutting in butter until it looks like a crumbly topping. Press all but 3/4 cup topping into an 8 x 8 baking dish and bake at 350 for 15 minutes. Then let cool for about 10 minutes.

Meanwhile combine remaining 7 ingredients together beating it until smooth. Pour onto pressed/cooked crust after crust cools and sprinkle remaining 3/4 cup topping on it. Bake at 350 for 30-40 minutes. Let cool completely before cutting. Enjoy!
--Submitted by Jessie Eyre

My picture heavy How-To for Roasting Garlic

2008-10-31T22:49:00.000-07:00

I intended on putting my recipe for my very favorite, sinfully delicious, ridiculously awesome Roasted Garlic Mashed Potatoes here. Then, however, I realized that I would first have to explain to most people how to roast garlic!

So that's what I'm going to do today. Another day, I'll give the mashed potato recipe. I always post recipes with step-by-step pictures, so.. if that's annoying let me know and I won't do it next time. This time, just deal with it. ;-)

HOW TO ROAST GARLIC
(which, p.s., can be put in/on pretty much anything. or eaten plain. it's friggin' delicious. I'd buy roasted garlic candy, I really would)

1. First step is to get a few bulbs of garlic. I usually do about five, since I can find a million things to do with roasted garlic. Make sure you get big, sturdy bulbs. What we don't want is a head that will break into a million teeny, tiny pieces instead of a few big, beautiful cloves.

Cut off the top of the bulb, so that the little garlic clove's heads are exposed.

2. Put the bulbs in a pie tin or a cake pan, open side up. While you do this, pretend that my pictures are taken in nice light and with better post-processing. It will make me feel better.

They look freakishly like little pod animals. I can't look at it too long or it weirds me out. And kind of makes me feel sick, despite how much I love garlic. Eesh. Okay. Next step.

3. Drizzle Extra Virgin Olive Oil liberally over the top, ensuring that you cover all exposed cloves. Like drowning all the little pod bodies so they won't take over the earth.

4. Salt and pepper the cloves. I like to live by the rule that you can never have too much salt. I know what you're thinking: It is OBVIOUS that I am the prime example for healthy living. =/ With that in mind, use your own judgment. But remember: Salt Tastes Good.

Note that I'm using Kosher Salt, here. It's not necessary, but I find it much better for most cooking purposes. It's called Kosher salt because it is used in making meats Kosher. Because of its flat surface, it sticks more easily and brings the blood out. It should also be noted that you typically need nearly twice as much kosher salt to equal the same amount of saltiness that you'd get from table salt.

5. Cover the pan with tinfoil, and place it in a 375 degree oven for about 35-45 minutes.

Pretend like you don't see the grease on the back of my oven. I really loathe cleaning ovens.

6. When the time is up, pull them out. They will look beautiful and ravishing. Like this.

7. Important: WAIT UNTIL THEY COOL DOWN. You'd think this would be common sense, but I don't want any lawsuits on my hands, here. Give them 20 minutes. Then proceed.

Squeeze the cloves out of the bulbs. They will just POP out. Kind of like birthing a baby. A little garlic baby. Only without the blinding pain, and hours of pushing. And also, no uterus.

8. Et Voila! You now have a beautiful plate full of soft, incredibly flavorful garlic cloves that you can do pretty much anything with.

You can throw the garlic peely stuff (does it have a name??) away. Unless you are attached to it, and want to bury it in your backyard under a tree like some people do with their placentas.

I think I just took the birthing analogy a little too far. Moving on.

Put them on baked potatoes. Put them in salads, pastas, meatloafs. Stick them in marinades, stuff them into chicken breasts. Keep them in a bag in your purse and munch on them all day long. Not only are they delicious, but they will also raise your immunity. Also ward off vampires.

Just be sure to carry some breathmints. Not everyone shares my adoration for the smell of garlic.