recipes...recipes...recipes

Lion House Sugar Cookies

2011-12-19T13:07:00.002-05:00

1 1/2 Cups sugar

2/3 cup shortening or butter

2 eggs, beaten

2 tbsp milk

1 tsp vanilla

3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

Cream sugar and shortening (butter makes a better tasting cookie). Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball; wrap and refrigerate 2-3 hours until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll one half or one third of the dough at one time, keeping the rest refrigerated. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-1/4 inch thick. Cut into shapes desired with a floured cookie cutter. Reroll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings (I waited to decorate them until after they were cooked :D). Bake at 400 degrees about 8 mins or until very light brown. Makes about 6 dozen.

Decorate and enjoy!!!

Pork Chops with Sweet Potato

2011-12-06T16:39:00.001-05:00

1 of

Pork Chops with Sweet Potato

By: Jean Nieman

"As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are, explains Jean Nieman from Mesa, Arizona."

Rate/Review | Read Reviews (22)

1,960 Saves

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 2 servings

Ingredients

2 boneless pork loin chops, 3/4-inch thick
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water

Directions

In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

Footnotes

Nutritional Analysis: 1 pork chop with 1/2 cup sweet potato equals 356 calories, 16 g fat (7 g saturated fat), 84 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Pasta Salad

2011-12-03T20:43:00.001-05:00

1 pk. color pasta, cooked

1 can Kidney Beans, drained

1 can corn, drained

1 can Garbanzo beans, drained

1 can olives, drained and chopped

cubed cheese--as much as you want

tomatoes, chopped and also as much as you want

Combined all together.

DRESSING

1 pk. Hidden Valley Fiesta Ranch Dip

2 cups buttermilk

2 cups mayo.

Mix well, pour over pasta and mix together well.

panera broccoli cheese soup

2011-11-30T20:42:00.001-05:00

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions:
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

from- http://www.food.com/recipe/panera-broccoli-cheese-soup-150384

Creamy Pumpkin Trifle!

2011-11-26T15:35:00.001-05:00

http://www.dashingdish.com/2010/10/creamy-pumpkin-trifle/

Creamy Pumpkin Trifle!

Posted in: Desserts

For Thanksgiving last year, I wanted to make something different than the ‘usual’ pumpkin or pecan pie! I knew my Strawberries ‘n’ Cream Trifle was always a hit during the summer holidays, so I decided to make a ‘fall’ version using pumpkin, cinnamon, and spice cake mix! It turned out even better than I could have imagined, and was gone before many of the pies were even touched!

The creamy ‘pumpkin pudding’ pairs perfectly with the spice cake…and the gingersnap topping adds the perfect crunch! My relatives could not believe this was a light dessert, and many of them asked for the recipe…Which usually means it was a hit! (not to mention I left with an empty trifle dish) If you are having a fall get-together, and are looking for a crowd pleaser, I can promise you that this dessert won’t let you (or your guests) down!

Ingredients

For the Cake Layer

1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)
1 cup pumpkin
1 cup water

For the Pudding and Whipped Cream Layers

1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix
1 cup fat free milk (or milk substitute of choice)
1/2 cup pumpkin
1 tbs brown sugar (or sweetener of choice to taste)
1 teaspoon cinnamon (or pumpkin pie spice!)
2 (12-ounce) containers light whipped topping
*Optional Topping: 1/3 cup gingersnaps, crushed

Method

To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, pumpkin puree, and water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake (or cut into small squares depending on the look you want) and set aside.
While cake is baking, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1 container of cool whip, and 1/2 cup of pumpkin, brown sugar, and spices until well blended. (Note: Leave the other whipped topping as is for the whipped cream layer).
In a trifle bowl or (a large pretty glass serving bowl), layer half of the cake, half of the pudding/pumpkin mixture, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)
Garnish with cinnamon or crushed gingersnaps if desired, (you may also layer the gingersnaps throughout the layers. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)

Note: *You may also use wineglasses or individual dessert glasses for individual trifles!

Enjoy! Love Katie

Servings: 16 (~1 cup per serving)

Calories: 175 per serving

Weight Watcher Points Plus: 6 per serving

Tuscan Frittata*

2011-10-26T08:15:00.000-04:00

Tuscan Frittata-Pretty easy and super yummy!!!

10 Eggs

½ Cup grated romano cheese

Salt and freshly ground pepper to taste

2 Tbsp and 1 tsp olive oil

8 oz mild Italian Sausage, casings removed

1 small yellow onion, cut into ¼” slices

1 cup tomato sauce

6 oz fresh mozzarella cheese, sliced thin

6-8 fresh basil leaves

Preheat broiler. In large bowl whisk together eggs, romano cheese, salt and pepper. In deep half of frittata pan over medium-high heat, warm 1 Tbsp oil. Cook sausage 6-8 minutes. Transfer to separate bowl. Wipe out pan. In same pan over medium-high heat, warm 1 Tbsp oil. Cook onion 3-4 mins. Reduce heat to medium, cook 10 minutes more. Add sausage to pan, pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 mins, then cook 4-6 mins more.

In shallow pan over low heat, warm 1 tsp oil. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 2-3 mins. Uncover pan. Pour tomato sauce onto center of frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5 mins. Slide frittata onto serving plate, sprinkle with basil. Serves 8-10

Quick Brazilian Cheese Rolls (Pao de Queijo)

2011-09-22T13:43:00.003-04:00

Made these for dinner tonight and they were FABULOUS!!!!!!!!!! I couldn't stop eating them. And it took all of 2 minutes to mix them up-the hardest part (if you can even call it that, was shredding the cheese). Just a heads up-the mixture/batter/whatever you want to call it is SUPER thin, like the consistency of milk-but that's how it's supposed to be, so don't worry~

This recipe also comes from Ourbestbites.com

1 large egg

1/2 Cup milk

1/4 Cup canola oil

1 cup Tapioca flour (YAY-Gluten FREE!!!)

1/2 tsp kosher salt

1/4 Cup grated parmesan cheese

1/4 Cup grated cheddar cheese (preferably medium or sharp)

*you can play around with the cheeses-whatever you prefer would probably work

Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. They suggest rosemary and or garlic powder.

Preheat oven to 400 degrees. Place egg, milk, oil flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with a non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and they recommend this) sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 mins until puffed and golden. Remove from oven and cool for a few mins before removing from the pan. Serve warm. These don't reheat very well so make and eat them fresh!

Yield: anywhere from 18-24 rolls, depending on how full you fill your muffin pan.

Butternut Squash Soup*

2011-09-22T13:36:00.003-04:00

This recipe is out of a Williams-Sonoma cookbook (I think???)

Prep: 30 mins Cook: 25 mins

Makes 6 side-dish servings

3 Cups peeled, diced butternut squash (about 1 small squash)

2 Cups thinly sliced carrot (abt. 4 Medium)

3/4 Cups thinly sliced leek or chopped onion

1 Tbsp butter or margarine

2 14-oz cans reduced sodium chicken broth

1/4 tsp ground white pepper (I couldn't find this in the store so I used normal pepper)

1/4 tsp ground nutmeg

1/4 cup half-and-half or light cream

Optional: Pumpkin seeds, toasted to garnish when serving

1. In a large covered saucepan cook squash, carrot and leek/onion in hot butter over med heat-about 8 mins, stirring occasionally. Add broth and bring to a boil, reduce heat. Simmer covered for 25-35 mins or until veggies are tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mix. Return all of mixture to the saucepan. Add pepper, nutmeg; bring just to a boil. Add half-and-half; heat through. Garnish with pumpkin seeds if you want and serve-Easy as pie (and just as tasty!).

Guacamole dip*

2011-09-15T12:48:00.002-04:00

2-3 medium avocados

1 T Fresh lime juice or a good squeeze from half a lime

1/2 t fresh minced garlic-no garlic powder or bottled minced garlic-use the fresh stuff!

2 T finely minced onion

2 heaping spoonfuls of sour cream (appx. 1/4 C)

Salt to taste

3-4 T finely diced tomatoes

Scoop out avocado from skins and mash in a bowl (I used my whisk to mash it and it worked really well). Add remaining ingredients and combine well. Store in an airtight container in the fridge. The recipe recommends making it at least 30 minutes before serving to let the flavors combine.

(apparently the citiric acid in the lime juice helps avocados keep their color but there is also an enzyme found in sour cream that is even better. It not only adds a nice creamy texture and flavor, but also keep the guac looking fresh for several DAYS!

(this recipe is from ourbestbites.com)

Baked Creamy Chicken Taquitos**

2011-09-15T12:39:00.002-04:00

1/3 C (3oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4t granulated garlic (I didn't know exactly what this was so I used garlic salt and it was fine)

3 T chopped cilantro

2 T sliced green onions (I accidentally left these out and it was also fine)

2 C shredded cooked chicken

1 C grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray

Heat cream cheese in the microwave for about 20-30 sec so it's soft and easy to stir. Add green salsa, lime juice(I just cut a lime in half and squeezed it), cumin, chili powder, onion powder, and garlic salt. Stir to combine then add cilantro and green onions. Add chicken and cheese, combine well.

Work with a few tortillas at a time-heat in the microwave until they are soft enough to roll without cracking (I did about 5-8 tortillas at a time for 1 minute wrapped in a paper towel to hold in the moisture).

Place 2-3T of chicken mixture on the lower third of the tortilla, keeping it about 1/2 in from the edges. Then roll it up tight, leaving the seam side down on the baking sheet.(make sure they aren't touching each other so they don't get stuck and rip when you try to separate them) Spray the tops lightly with the cooking spray and sprinkle the kosher salt on top.

Cook for 15-20 minutes or until crisp and the ends and the ends start to turn brown.

Dip 'em in salsa, sour cream or the yummy guac recipe listed above.

(this recipe was taken from ourbestbites.com)

Death by Chocolate Brownies-Gluten FREE too!!!!

2011-05-18T16:37:00.003-04:00

Found this great recipe in "Living Without" magazine-a magazine for people with gluten, egg, and dairy allergies, and they didn't even have the "Gluten-Free" dense texture!!!

6 oz semi-sweet chocolate squares, broken up

12 Tbsp (1 1/2 sticks) unsalted butter or dairy-free buttery spread, cut into pieces

5 large eggs or 3/4 cup dairy-free yogurt

1 1/2 cups sugar

2 tsp vanilla

1 1/2 cups gluten free flour blend of choice

1/2 tsp xanthan gum (or powder gold as I like to call it-that stuff is PRICEY!!!)

1/2 tsp salt

1 1/3 cups coarsley chopped nuts (optional)

3/4 cup semisweet chocolate chips (I added a little more :)

1. Preheat oven to 450 degrees. Line a 9 x 13 in pan with aluminum foil and coat with vegetable spray or omit foil and lightly oil pan (I used the foil and was able to lift the whole thing out once the brownies were cooled-I wasn't left chiseling brownie crust out of the corners of the pan-it was awesome!)

2. in a microwaveable dish, combine chocolate squares with butter. Heat on med-high setting until butter is melted, about 2 mins. Stir until mixture is smooth. Repeat, heating for 20 second intervals until the chocolate is melted. (make sure not to over heat-chocolate will become lumpy)

3. Beat eggs with sugar until light yellow and doubled in volume (5-7 minutes). Add vanilla and beat to combine

4. add melted chocolate to egg mixture, beating on low speed just to combine, about 1 min.

5. In a separate bowl, blend flour with xanthan gum and salt. Fold flour blend, nuts and chocolate chips in to egg-chocolate mixture. Pour batter into prepared pan.

6. Set in middle of preheated oven. LOWER TEMPERATURE TO 350 degrees (I almost overlooked this part-that would have been BAD!) bake for 30 mins (35-40 mins if using yogurt instead of eggs). Cool in pan and freeze for 1 hour (I actually didn't do this part and they were just fine)

7. Lift brownies by edges of foil and set on cutting board. If not using foil, pry (That word sounds bad) contents out of pan in one piece and turn onto cutting board. Cut up (makes appx. 20 squares)

Enjoy!

lemon chicken with broccoli WW pointsplus=4

2011-03-04T18:29:00.003-05:00

Number of Servings=4
Points per serving=4

2 Tbsp all-purpose flour

1/2 tsp table salt, divided
1/4 tsp black pepper
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided

2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
2 Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Great with rice or angel hair pasta.

The Kitchen Boss

2011-03-01T15:41:00.001-05:00

You know Buddy? The Cake Boss? Well, he now has a new show called the Kitchen Boss. The other day I was watching it and he made these two things and ever since then I've been dying to try them, they looked SO tasty! Roasted potatoes and Chicken Piccata. The chicken has capers on it-never tried them, but it looked good!

http://recipes.howstuffworks.com/chicken-piccata.htm

http://recipes.howstuffworks.com/buddys-favorite-roasted-potatoes.htm

Turkey chili

2011-02-09T08:27:00.002-05:00

Here's what I'm going to try for dinner tonight since it's SOOOO frigid out. Haven't tried it yet, but I think it's gonna be tasty! I'll probably pair it with baked potatoes and have a perfect meal!

http://www.skinnytaste.com/2011/02/turkey-chili-taco-soup.html#more

Skinny Taste

2011-01-17T12:39:00.002-05:00

I just saw this website, www.skinnytaste.com, posted in a comment on my sister's facebook page and decided to check it out. She has SOOO many recipes, I don't even know how many, and they are all healthy, low fat things. And they look tasty. I got through the first few pages and then realized there are just way too many to look through right now. So I copied a few links to a couple of the recipes that I really want to try out. I haven't tried any of them yet so I can't offer any opinion on them other than the look REALLY tasty. Check out the website for some that you might like or check out these below:

http://www.skinnytaste.com/2010/04/barbacoa-beef.html

http://www.skinnytaste.com/2010/07/spaghetti-squash-pesto-with-tomatoes.html#more

http://www.skinnytaste.com/2011/01/quick-and-deliciouso-cuban-style-black.html#more

http://www.skinnytaste.com/2010/12/pork-chops-with-mushrooms-and-shallots.html

http://www.skinnytaste.com/2008/03/white-bean-turkey-chili-4-pts.html

Weight Watchers Baked Ziti 7 pts

2011-01-06T00:38:00.003-05:00

pointsplus value 7 makes 12 servings and is DELICIOUS!

Ingredients:

3 spray(s) cooking spray

1 pound(s) uncooked pasta, rigatoni or penne

3/4 pound(s) part-skim ricotta cheese

1/4 tsp crushed red pepper flakes, or more to taste

1/4 cup(s) grated Parmesan cheese, divided

4 cup(s) marinara sauce, store-bought, divided

1/2 pound(s) shredded part-skim mozzarella cheeses

1/4 cup(s) basil, cut into ribbons, for garnish

Instructions:

Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
Cook pasta according to package directions; rinse with cool water and drain.
While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Weight Watchers Fried Rice 4 pts

2011-01-06T00:31:00.003-05:00

This recipe's weight watchers pointsplus value is 4 per serving, and yields 6 servings

Ingredients:

2 spray(s) cooking spray

2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded

1 cup(s) scallion(s), sliced, divided

3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste

Instructions:

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Chicken Enchilada Soup **

2011-01-01T23:40:00.000-05:00

I took the chicken taco recipe before and used my leftovers to make chicken enchilada soup! It was very delicious! I followed this recipe
Ingredients:

Servings: 12 Servings
* 1 tablespoon vegetable oil
* 1 lb chicken breast fillet (approx. 3 fillets)
* 1/2 cup diced onion
* 1 garlic clove, pressed, to taste
* 4 cups chicken broth
* 1 cup masa harina
* 3 cups water
* 1 cup enchilada sauce
* 16 ounces Velveeta cheese
* 1 teaspoon salt, to taste
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
Garnish
* shredded cheddar cheese
* crumbled corn tortilla chips
Pico de Gallo
* 2 medium tomatoes, diced
* 1/2 cup diced Spanish onion
* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
* 2 teaspoons finely minced fresh cilantro
* 1 pinch salt

Directions:

Prep Time: 10 mins

Total Time: 1 1/4 hr

1. 1 Add 1 tablespoon of oil to a large pot over medium heat.
2. 2 Add chicken breasts to pot and brown for 4-5 minutes per side.
3. 3 Set chicken aside.
4. 4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5. 5 Add chicken broth.
6. 6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. 7 Add masa mixture to pot with onions, garlic and broth.
8. 8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. 9 Shred the chicken into small, bite-size pieces and add it to the pot.
10. 10 Reduce heat and simmer soup for 30-40 minutes or until thick.
11. 11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

I didn't have the Masa harina but found out you can substitute ground up corn tortilla chips so I did that, and I added the left over black beans and corn from the taco's also. It was awesome!!! (I think I had like 4 chicken breasts worth of shredded chicken and I dumped it in with the salsa sauce and all) We also omitted the pico - because I don't like it!

Easiest yet most tasty Chicken Tacos EVER!

2010-12-27T16:57:00.002-05:00

This one is sort of too easy to even post, but it was too tasty not to share. Again, I stole it from my friend Shannon-she's quite the cook!

Ingredients:

5 0r 6 chicken breasts

1/2 (or a little more if you'd like) of a jar of your favorite salsa

Put the ingredients in a crock pot and cook for about 4 or 5 hours, occasionally stirring. Shred the chicken and then cook for another hour or so.

Serve on your favorite tortillas. We added cheese and sour cream. Shannon sometimes adds black beans to the crock pot-we will probably try that out next time. Seems like such a simple recipe but these tacos were SOOOO good!!!

Gluten Free Corn Dogs

2010-12-16T19:45:00.003-05:00

Haven't tried this one yet, but it looks good! I thought I'd post the recipe here so I don't lose it. I'll get back to you and let you know how they are. If they're yucky I'll just delete the recipe.

http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html

Pumpkin Cake *

2010-11-20T12:44:00.000-05:00

Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!

Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Top with cool whip or icecream

**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**

Roasted tomato soup with basil from ZUPAS

2010-09-10T14:40:00.003-04:00

While we were out visiting Utah we went to Zupas with some friends and tried their roasted tomato soup-YUMM-OOOO!!!! So I decided to try to find a recipe for it since we don't have Zupas here in West Grove-well, Zupa's web site had it! Here's the link if you'd like to look at it: http://www.zupas.com/index.php/2009/09/recipe-roasted-tomato-soup/

Ingredients

4 lb tomatoes, halved lengthwise(Using plum tomatoes for this recipe will yield an intensely flavored soup)
6-8 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
3/4 cup heavy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

It looks like a lot of work, but it was actually quite easy-the hardest part of this one was keeping Jason from screaming every time I turned on the blender :) We had grilled cheese sandwiches with this and it was delicious! Even Abi and Jason loved it!

Chicken Enchiladas-Gluten Free style*

2010-07-13T15:59:00.002-04:00

I found this recipe on a fun blog called "Off the Wheaten Path." Great blog for gluten free cooking.

Here's the link to the GF chicken enchiladas:

http://offthewheatenpath.blogspot.com/2010/02/gluten-free-chicken-enchiladas.html

We've tried these a few times, we really like them.

Gluten Free Flank Steak*

2010-06-21T07:44:00.002-04:00

Prep Time: 5 minutes

Cook Time: 10 Minutes

Chill time: Over night

Yield: 6 servings

1/2 Cup Oil

1/4 Cup red wine vinegar

1/4 Cup La Choy soy sauce

2 Tbsp chopped onion (although we used 2 bunches of green onions and cut them about 2 inches long and then grilled them with the steak)

1 clove garlic, minced

1 Tbsp grated fresh ginger or 1 tsp ground ginger

1-1 1/2 lbs beef flank steak

combine all the ingredients except for the steak in a shallow dish. Slice the steak in strips diagonally across the grain and add to the marinade. Refrigerate overnight, stirring occasionally. Remove steak from the marinade and grill for appx. 8 minutes, turning once, or until desired doneness.

The hardest part of this recipe is FINDING the flank steak-I had to go to 4 stores to find some and I got the last 1.20 lbs of it!!! It may have something to do with the fact that it was the night before Father's Day though :)

Hearty Chicken & Noodle Casserole

2010-04-13T12:41:00.002-04:00

This is a Campbell's recipe, it was so easy and so yummy!

Ingredients:

1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup of milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (great for left overs!)
2 cups medium egg noodles, cooked and drained. (I used macaroni noodles)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese

Directions:
Heat oven to 4oo degrees. Stir together soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 quart casserole dish.

Bake for 25 minutes, or until chicken mixture is hot and bubbling. Stir chicken mixture, then top with cheddar cheese. Let stand until cheese is melted. (I put it back in the oven for a couple minutes)

See, so easy and so yummy!

Minestrone Soup

2010-03-04T14:43:00.002-05:00

I stole this from my friend Shannon, I hope she doesn't mind me posting it here. I basically use this blog as one of my recipe books so this is how I keep track of them. This stuff is GOOOOOD!

Minestrone
42 oz beef broth
1 15- oz. can kidney beans, rinsed and drained
1 15 oz. can garbanzo beans/chickpeas, rinsed and drained
(I often add 1 can of white kidney beans, as well)
1 14.5 oz. can stewed tomatoes, undrained (I use Italian stewed tomatoes, or the kind that says 'with basil and oregano', and I pulse these in my blender, and I often use two cans)
12 oz. chicken broth or vegie broth (I use low sodium)
1 6-oz. can tomato paste
2 tsps sugar
1 tsp dried Italian seasoning, crushed (I just put it in my palm and grind it with my fingers, and I think I use a little bit more)
1.5 cups frozen mixed vegies, such as Italian blend (I do not use frozen vegies; I pulse up the following in my blender: one small onion; 2 carrots; 2 celery stalks; about one-half cup of whatever peppers I might have (red or green, or both); and two or three garlic cloves. Zucchini squash is also good)
2 cups fresh spinach leaves, coarsely chopped
2 cups cooked pasta (I use wheat rotini--cook it just shy of al dente before putting in soup)
finely shredded parmesan cheese, optional-You can make this one Gluten Free by using rice noodles

1. Heat some olive oil in large pot.; add vegies (if fresh), saute till soft (I do the carrots first for about seven minutes, and I add the garlic after everything is nearly tender); add Italian seasoning.

2. Add beans, tomatoes, paste, sugar, broths.

3. Simmer a while; add pasta about 15 minutes before you plan to eat.

4. Just before serving, add spinach.

5. Serve with parm. cheese, if desired.

Marinated BBQ Chicken Breasts

2010-02-14T07:16:00.002-05:00

1 cup oil

1 cup soy sauce (if you use La Choy this meal will be Gluten Free)

1/4 tsp garlic powder

1/2 tsp horseradish

2 cups Sprite

Mix all ingredients, add chicken to mix. Marinate overnight. BBQ chicken and ENJOY!

SO EASY AND YUMMY!

Gluten free beef with broccoli *

2010-01-12T15:17:00.002-05:00

Broccoli Beef
	Ingredients	Contributor Amber Lee
	1 pound beef sirloin, cut in thin strips 2 Tbsp vegetable oil 4 cups broccoli, cut up marinade: 1 Tbsp soy sauce 1 Tbsp cornstarch 1 Tbsp red wine vinegar 1 clove garlic, minced gravy: 1 Tbsp soy sauce 1 Tbsp cornstarch 1/2 cup water or broth

	Instructions
	Stir marinade ingredients in a medium bowl, add beef and let marinade in refrigerator for 15 minutes. In a small bowl, mix together gravy ingredients and set aside. Cook beef in a large skillet or wok with hot oil and set aside. Cook broccoli with 1/4 cup of water until tender crisp (about 8 minutes). Return meat to skillet with vegetables. Stir in gravy. Cook till gravy is thickened (about 1 minute). Serve with 4 cups cooked rice. Serves 4. This was pretty tasty. A few variations that we thought of would be to use chicken or shrimp instead of the beef. To add some onion (white or green), maybe double the marinade (when you make it it doesn't look like nearly enough but it covers it all) to make the flavor a little stronger, or even doubling the garlic. Again, this comes from gluten.net

Peanut Butter cookies. And yes...they're gluten free too :)

2010-01-11T12:32:00.002-05:00

These are super yummy and super easy! Thanks Corrine for the recipe.

Ingredients
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda

Preparation
350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes

Courtney's Stoup (it's gluten free)

2010-01-11T12:24:00.003-05:00

Court, hope you don't mind me posting this-I'm gonna try it tomorrow and wanted the recipe easy to access.

1lb ground beef
1 onion
3 potatoes
1 can Kidney beans
2 cans Italian stewed tomatoes
1 can beef broth-check the ingredients on this one, some brands aren't gluten free and some are. I use the Swanson brand.
2 bay leaves
1 cup water
-salt and pepper to taste-

Brown meat with onion, drain, add everything else and simmer until potatoes are done!

Gluten free chicken pot pie

2010-01-11T12:11:00.002-05:00

We tried this one out-not too bad! It was a little bland but nothing a little extra salt and pepper couldn't fix.

Recipe courtesy of www.glutenfreeclub.com

Country Chicken Pot Pie

A classic family favorite.

Ingredients:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups Gluten Free chicken stock
1 cup milk
1/2 cup cornstarch
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil

TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper

Directions:
Preheat oven to 350°F.

In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.

Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.

TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.

To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.

Gluten Free Cream soups

2010-01-04T13:00:00.002-05:00

Ingredients: 1 Cup cold milk 2 TBSP cornstarch 1 1/2 TBSP butter 1 Tsp Chicken boullion 1/2 tsp salt dash of pepper


	Instructions
	In a small saucepan, whisk milk and cornstarch till well blended. Stir in butter, bouillon, salt, and pepper. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken. Use in recipes to replace one can of cream of anything soup. CONDENSED CREAM OF MUSHROOM SOUP: Stir in a drained 4 ounce can of mushroom pieces to the recipe above. Use in recipes in place of one can of Cream of Mushroom Soup. CONDENSED CREAM OF CHICKEN SOUP: Stir in 1/2 cup cooked chicken pieces to the recipe above. Use in recipes in place of one can of Cream of Chicken Soup. CONDENSED CREAM OF CELERY SOUP Stir in 1/2 cup sautéed chopped celery to the recipe above. Use in recipes in place of one can of Cream of Celery Soup.

Creamy Chicken and Rice Bake*

2009-12-16T23:14:00.002-05:00

I found this on the wrapper of a can of evaporated milk:

1 can (12 fl. oz) Carnation Evaporated Milk
1 pkg (3 oz) cream cheese, softened
1 can cream of chicken soup
1/2 cup of water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1 bag (16 oz) frozen broccoli, cauliflower, and carrots thawed
2 cups cubed precooked chicken
1 1/2 cups uncooked instant white rice
1/2 cup shredded cheddar cheese

Preheat oven 350 degrees. Grease 13 X 9 inch baking dish

Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder, and black pepper, mix well. Add vegetables , chicken, rice. Cover tightly with foil.

Bake for 35 min. Remove cover and top with cheese. Continue baking uncovered 10 to 15 min. until cheese is melted and mixture is bubbly. Let stand 5 min. before serving.

YUM! I actually used left over friend chicken from last night's dinner. The skin gave it another fun flavor.

Yummy Oatmeal Cookies

2009-09-27T22:57:00.002-04:00

Makes 6 dozen

1 cup butter (or margarine or shortening)
1 cup sugar
1 cup brown sugar- packed

Cream together then beat in
2 eggs
1 tsp vanilla

In separate bowl combine:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 cup nuts (or chocolate chips)

Beat dry ingredients into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 12- 14 minutes at 375.

They are good baked, but the dough is even better!

Quick-&-Easy Chicken Potpie

2009-08-28T15:57:00.002-04:00

I have not tried this yet, but it sounds way easy!

Ingredients:

2 Cups chicken, cooked and chopped

1 Jar (26 oz) Alfredo sauce

2 Cups frozen peas and carrots, thawed

2 Cans (8 count) crescent rolls

*Preheat oven to 375 degrees

*Combine the chicken, Alfredo sauce, and vegetables in a bowl and mix well. Spoon into a 9x9 baking pan sprayed with nonstick cooking spray. Lay the crescent roll dough flat and press the perforations to seal. Remove and discard any excess dough.

*Pierce holes in the dough using a wooden toothpick. Bake at 375 for 15 to 20 minutes or until the mixture is heated through and the crust is light brown. Refrigerate any leftovers. Serves 4 to 6.

*TIP: Place a sheet pan under the baking dish in the oven to catch any drips!!!

Yummy green salad

2009-08-14T12:06:00.003-04:00

My sis-in-law Jill gave me this recipe, I hope she doesn't mind me posting it on here-that way I don't lose the recipe.

2 bags of salad-any type (romaine, mixed greens, etc.)

1 bag of baby spinach

Container of sliced mushrooms-I didn't use these and it was still great!

1 pkg. Bac-O-Bits

1 pkg. sliced almonds

1 12 oz. container of cottage cheese-drain excess juice off

green onions sliced and diced

I bottle of Briana's Poppy Seed dressing

(I also added some sliced up green grapes, they were yummy!)

Mix it all together and enjoy!!!

Burrito el grande made over*

2009-06-07T18:53:00.002-04:00

1/2 lb. extra lean ground beef
1 can (16 oz.) kidney beans, drained, rinsed
3/4 cup (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6 whole wheat tortillas (10 inch), warmed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups shredded romaine lettuce
1-1/2 cups chopped tomatoes

BROWN meat in large skillet on medium-high heat. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.

SPREAD meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito style.

We used regular white tortillas shells because that was all I could find. These were really nummy. We added a little corn to ours too.

Impossible Easy Cheeseburger Pie

2009-06-04T11:32:00.002-04:00

I have not tried this one yet, but it sounds really simple and yummy.

What you need:

* 1 lb ground beef
*1 large onion, chopped (1 cup)
* 1/2 tsp salt
*1 cup shredded cheddar cheese
* 1/2 cup Bisquick mix
*1 cup milk
*2 eggs

What to do:

*Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray.

*Cook beef and onion over medium-high heat until beef is thoroughly cooked; drain.

*stir in salt

*spread in pie plate and sprinkle in the cheese

*stir all remaining ingredients in a bowl with whisk or fork. Pour into pie plate.

*Bake 25 min or until knife inserted in center comes out clean.

Makes 6 servings

High Alt (3500 - 6500 Ft) bake 30 -35 min

Twice Baked Potato Casserole ***

2009-04-14T16:37:00.002-04:00

Ingredients

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

*** this recipe is not hard to make, but I gave it three stars because it is involved. Takes some good time management. From start to finish it took me 2 1/2 hours but boy is it worth it!

Bisquick Chicken Pot Pie (1/2 star)

2009-02-17T15:24:00.000-05:00

I found this recipe on the back of a Bisquick box:

1 bag of frozen mixed vegetables (1 lb) thawed
1 cup diced cooked chicken
1 can cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg

Preheat oven to 400 degrees.

Mix vegetables, chicken and soup in 2 qt baking dish

In a separate bowl mix Bisquick, milk, and egg. Pour over chicken mixture.

Bake for 30 minutes, or until golden brown. Makes 6 servings.

So easy and very yummy!

Daisy Brand twice baked potatoes*

2009-01-28T10:27:00.002-05:00

These next 2 recipes I found in the newspaper-they were both ads for Daisy Brand Sour Cream, but we decided to try out the attached recipes and they didn't disappoint!

8 medium potatoes, baked
2 Tbsp butter
1 cup sour cream
2 1/2 cups shredded cheddar cheese
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and diced
3 green onions, finely chopped

Preheat oven to 350. Slice off top 1/3 of each potato lengthwise. Hollow skins, leaving 1/4" of potato inside. In a bowl, mash together potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt and pepper. Stir in bacon and onions. fill each skin with mixture and top with remaining cheese. Bake for 15 minutes.

Daisy Brand Potato Skin Poppers*

2009-01-28T10:21:00.002-05:00

3 cups frozen, diced potatoes (or hashbrowns)
2 cups shredded cheddar cheese
16 oz. sour cream-divided
3/4 cups cooked bacon pieces
1/3 cups chopped green onions
1 dash salt and pepper to taste
8-14 flour tortillas (depending on how big they are and how full you fill them)
2 tablespoons melted butter

Preheat oven to 350. cook potatoes according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup sour cream (I used a little more), bacon, onions, salt and pepper. Warm the tortillas (I just micorwaved them for about 30 seconds), then spoon equal amounts of the mixture in the center of each tortilla. roll tortillas burrito style, brush with melted butter (I forgot to do this step and they were still really yummy) and place seam down on baking pan. Bake for 12-15 minutes or until golden brown. Let cool for 5 min. and then cut diagonally into halves. Serve with the remaning sour cream.

these were a big hit with my family, the kids even chowed them down!

Easy Crock Pot!

2009-01-08T21:55:00.002-05:00

I tried this recipe tonight and it was a hit! It also made enough to feed a small army, so we will be having it tomorrow night, too! Tonight I served it over rice. Tomorrow, I think we'll put it in soft tortillas. The best part is that it's an easy crockpot recipe!!

Ingredients
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!

Teriyaki chicken*

2008-10-29T19:10:00.001-04:00

chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt

put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.

Southwestern Chicken and Sweet Potato Stew in a Pumpkin

2008-10-16T11:16:00.000-04:00

from ksl.com
Ingredients:
3 T. olive oil
1 large sweet onion (Walla Walla, Mayan, etc), peeled and chopped
1 red bell pepper, cored and chopped
1 orange bell pepper, cored and chopped
1½ lbs. boneless and skinless chicken breasts, cut into 1” dice
1 lb. (4 links) of andouille sausage or other sausage of choice (chicken with sun dried tomatoes, turkey sausage, or even smoked kielbasa will do the trick!)
2 large cloves garlic, minced
1 tsp. cumin powder
1 tsp. chili powder
4 oz. can chopped green chilies
15 oz. can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
15 oz. can chopped tomatoes with liquid + 15 oz. can of water
3 lbs. sweet potatoes, peeled and cut into 1” pieces
1 tsp. kosher salt
12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving bowl)
Garnishes:
1 bunch fresh cilantro, coarsely chopped
1 cup sour cream
2 cups Shredded Cheddar, Monterey Jack, or Colby cheese
Method:
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder, chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover; simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, cover top with foil and place on baking sheet. Keep warm in 200 degree oven until ready to serve. (No longer than 2 hours.)
Serve with garnishes of cilantro, sour cream, and cheese in separate bowls for guests to help themselves. Serves 6-8.

Chicken and Gravy *

2008-10-13T10:19:00.003-04:00

This one is so easy that I don't know that it even deserves one star.

6 chicken breasts
1 can cream of chicken soup
1 brick of cream cheese
1 packet of dry italian dressing mix

Combine all ingredients in a crockpot and cook for 5-7 hours (my crockpot seems to cook things faster than what most recipes call for, so check it after 5 hours.)

*on tip-I used the fat-free cream cheese last time and it wouldn't mix in very well and came out really thick. If you want to use the fat free kind I would suggest adding some water to it.

Keeping apples fresh

2008-09-19T16:22:00.001-04:00

Alison Parker gave me the best advice on how to keep apple slices from turning brown when you take them with you on an outing. Some people put them in lemon juice but I have never liked the way that makes them taste.

Slice up the apple and then pour pineapple juice on them. Works like a charm and they taste almost the same-maybe a little sweeter, but they are tasty!

Banana Bread

2008-09-11T11:46:00.003-04:00

This is a recipe from my friend Rebecca - Its delicious. Not very hard, takes a few bowls though...

Oven: 325 Pans: 2 greased bread pans

5 Bananas
4 Eggs
1 Cup Shortening
2 Cups Sugar
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt

In Bowl 1: Beat bananas to a liquid add eggs and beat.
In Bowl 2: Cream together shortening and Sugar - add to bowl 1.
Her directions are to add Flour, Salt and baking soda and mix. I did those in a separate bowl first and then added them. I don't know if that was necessary, but everything I have baked says to mix the dry separately before adding, so I don't know...

Bake at 325 for 1 hour (Makes 2 loaves or a few little loaves.)

Chicken Lasagna Florentine- in crockpot

2008-08-26T19:04:00.004-04:00

This is so easy & so yummy! I would definitely recommend using a Reynold's crock pot liner for easy clean up!

2 (10 3/4 ounce) cans condensed reduced fat cream of chicken soup, undiluted
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (9 ounce) package frozen diced cooked chicken (I cooked a large chicken breast myself)
1 (8 ounce) carton reduced-fat sour cream
1 cup 1% milk (skim worked fine)
1/2 cup grated fresh Parmesan cheese
1/3 cup chopped onion
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in large bowl; stir well.

2. Place 3 uncooked lasagna noodles in bottom of a 5 quart crock pot coated with cooking spray (or liner), breaking noodles in half as necessary to fit crock pot. Spread one-third of spinach mixture over noodles; sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozzarella cheese. Top with remaining noodles and spinach mixture, sprinkle with remaining 1/3 cup cheese.

3. Cover with lid; cook on high heat setting 1 hour. Reduce to low heat setting, and cook 5 hours or until pasta is done.

Yields 8 servings (about 1 cup each)

So, this is a Weight Watchers recipe and it is 7 points per serving. The serving size is very filling!
If you are not interested in cutting fat, you might want to increase the cheese a bit.

Enjoy!

Rumbi Island Grill - Voodoo Chicken Salad

2008-06-18T16:16:00.002-04:00

Chicken Salad 3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing 1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger

Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

This was on Good Things Utah.

Healthy and easy popsicles

2008-06-12T21:54:00.002-04:00

This one is from Parenting Magazine:

~Puree 1 cup each sliced strawberries (or blueberries, bananas, etc.) and low-fat vanilla yogurt in a blender until smooth, about 30 seconds. (If you want it chunkier, puree for 15 seconds)

~Pour into molds; insert stick. Freeze four hours, or overnight.

The picture makes this look TASTY!!!

Devilish Eggs

2008-06-12T21:44:00.003-04:00

I just found this recipe in Parenting Magazine. I love deviled eggs, I haven't tried this one yet, but I think it's a pretty common recipe:

Prep: 10 minutes
Yield: 6 servings

6 large hard boiled eggs, peeled
1/4 Cup mayo
1/4 tsp salt
dash black pepper
1/4 tsp dry mustard
paprika

Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayo, salt, pepper, and mustard to yolks; mash with a fork to combine.

Spoon yolk mixture into egg whites; sprinkle with paprika before serving.

Chicken croissant sandwiches

2008-06-11T12:34:00.003-04:00

Brick of cream cheese- softened
2 cooked chicken breasts- cubed
2 packages refrigerator crescent rolls
1 package instant stuffing- dry
2 cooked chicken breasts- cubed
1 stick of margarine- melted
(You can use low fat or fat free cream cheese & rolls)

Reserve 1 cup of the dry stuffing, set aside.
Preheat oven as directed on roll package.

Combine cream cheese, chicken, and remaining stuffing mix in a bowl. Form mixture into 16 even balls about the size of a ping pong ball. (You might have a little mixture left over.)

Open crescent rolls and separate into individual triangles. Place one ball in each triangle and roll up like a croissant. (See package directions)

Roll each one in melted margarine and then in reserved stuffing mix. Place on cookie sheet and bake per package directions.

Super easy, yummy, pasta salad*

2008-06-09T18:08:00.005-04:00

Monica Cowan took pity on me and my girls the other night while Steve was out of town and she made the most delicious pasta salad that I copied and made for dinner tonight.

Pasta Salad:
1 box of noodles (I used Penne noodles)
1/2 Cup Mayo (I used the light and it was tasty)
1/2 Cup zesty Italian dressing (I used the fat free and it was also good)
The rest of the ingredients you can add as much or as little as you'd like:
Diced tomatoes
Diced cucumbers
Kidney beans (drained and rinsed)
Pepperoni (cut into quarters)
Cubed cheese-I used cheddar, but I'm sure you could use whatever kind you'd like.
Broccoli cut into bite size pieces

Cook the noodles according to the box, drain. Rinse with cold water and then pour into a large bowl. Add all the other ingredients and then mix together. Refrigerate for about an hour until it's all chilled. Eat and enjoy!

This is a perfect meal for a HOT day like today when you don't want to turn on the oven.

Super Easy Truffles

2008-06-06T14:04:00.002-04:00

These are really easy to make and are quite good, although very rich (aren't all truffles, though?)

36 oreos, crushed/processed into fine crumbs
8 oz. pkg of cream cheese, room temperature

For chocolate truffles, all you do is use a mixer to thoroughly combine the oreos and cream cheese. Freeze in the bowl just long enough to be easy to scoop (maybe 1/2 - 1 hour). Use a small cookie scoop/ melon baller, and place scoops of the dough onto a piece of waxed paper on a cookie sheet. Freeze until firm. Once frozen, melt some chocolate or almond bark (chocolate or white). Using a toothpick, dip the frozen truffle into the chocolate, and place back on the waxed paper. If you are making multiple kinds, swirl chocolate on top in a distinctive pattern, or drop sprinkles on top (before the chocolate hardens) so you know what kind of truffle is inside.

For other flavors of truffles, use a combination of regular oreos OR vanilla oreos and flavorings. For example, we've made raspberry, orange, rum, mint, etc. truffles. The amount of extract to use depends on your tastes- anywhere between 1-3 tsp! I think that the mint truffles turn out better just using mint oreos.

Easy and fun- it feels so gourmet- even though it's ridiculously easy!

Enjoy! Alisa

2008-05-19T16:33:00.001-04:00

Stir fry asparagus on the grill:
Place large slices of red onion in grill bowl, cook on low, stirring occasionally, until tender. Turn heat to high. Add asparagus, drizzle with olive oil. Sprinkle with coarse salt, pepper, crushed oregano, garlic powder. Stir frequently until asparagus is done. Don't overcook!!!

Cold tortellini salad:
Cook tortellinis (fresh, in refrigerated section of grocery store) and drain. Place in ice water and set aside. Chop lots of tomatoes and green onions. Set aside 1/2 cup tomatoes for garnish. Drain pasta, add veggies, and some Zesty Italian (Kraft) dressing. Add some chopped chives if you have them, and stir to coat. Place in a bowl and surround with leftover tomatoes.

Alison

Chili Mac & Cheese *

2008-05-07T12:02:00.003-04:00

Ok--- I feel silly even putting this on here, but it is our new favorite quick meal.

Make your favorite brand of Mac & Cheese.
Heat a can of Chili
Mix the two together and serve. It is so easy, and very yummy!!!!!

Shepherds Pie *

2008-04-08T22:03:00.002-04:00

Here's a yummy, easy recipe from Campbellkitchen.com-the hardest part of making this was spreading the mashed potatoes on top of the hamburger mixture without making it look too yucky.)

Shepherd's PieFrom: Campbell's Kitchen
Prep: 20 minutesBake: 15 minutes
Ingredients:
1 lb. ground beef 1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 tbsp. ketchup
1/8 tsp. ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tbsp. butter
1 1/3 cups instant mashed potato flakes or buds (add the flakes slowly, I ended up not using all of them because it was making the potatoes too thick.)

Directions:
Cook beef and onion in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9" pie plate.
Heat milk and butter in 2-qt. saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Bake at 400°F. for 15 min. or until potatoes are lightly browned.

Wonton Salad

2008-03-30T19:10:00.002-04:00

1 lb. iceberg lettuce, washed and torn
1 lb. romaine lettuce, washed and torn
2 Tbs. sesame seeds, toasted
4 green onions, sliced
2 Tbs. slivered almonds, toasted
1 can waterchestnuts, drained and chopped
2 cups teriyaki chicken, cooked and cubed/shredded
4 oz. wonton skins, sliced and baked or fried
1 oz. maifun, fried for a few seconds on both sides

Dressing:
6 Tbs. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. sesame oil
7 drops Mongolian fire oil
6 Tbs. rice vinegar
4 tsp. soy sauce
1 tsp. dry mustard
1/4 cup canola oil

Mix the dressing. Mix together the salad ingredients with the dressing. Stir in the wontons, almonds, and maifun when ready to serve.

Easy Alfredo Sauce

2008-03-30T19:04:00.002-04:00

1 pint heavy whipping cream
1 stick butter
2 Tbs. cream cheese
3/4 cup freshly grated Parmesan cheese
1/2 tsp. garlic powder
dash pepper

Simmer and stir the first three ingredients until melted together. Add the rest of the ingredients and simmer on low 15-20 minutes or so. Great on fettuccine with grilled chicken and steamed broccoli.

Alisa

Grilled Chicken and Pasta Salad

2008-03-30T18:57:00.002-04:00

I first had this at a ward luncheon, and everyone (me included) asked for the recipe!

1 pkg. baby spinach
2 Tbs. sesame seeds
1 can sliced waterchestnuts
8 oz. bowtie pasta (cooked, drained, and cooled)
1/2 cup sunflower seeds
1 cup bean sprouts
3 chicken breasts (seasoned with lemon pepper, grilled, and chopped)

Dressing:
1/2 cup canola oil
1 tsp. salt
3 Tbs. soy sauce
1/2 tsp. sesame oil
1/2 cup sugar
1 tsp. sesame seeds
2 Tbs. seasoned rice vinegar
1 tsp. fresh garlic, minced

Cook the chicken and the pasta. Toss together all the ingredients and chill for a half hour before serving.

Alisa

Amazing Chocolate Chip Cookies

2008-03-30T13:59:00.003-04:00

Kaili makes these chocolate chip cookies all the time, and she is quickly becoming famous for them. It makes a lot. You may want to freeze half of the dough or even plan on giving a bunch of cookies away! You can freeze them after scooping the cookies onto a pan, then when they are frozen, place in Ziploc freezer bags. When baking frozen ones, I think you are supposed to lower the temperature to 325, but then bake them for 15-20 minutes.

1 cup shortening

1 cup butter

1 1/2 cups sugar

1 1/2 cups brown sugar

1 Tbs. vanilla

5 cups flour

2 tsp. baking soda

2 tsp. salt

4 cups chocolate chips

3 eggs, beaten

Cream the shortening, butter, sugars, vanilla and eggs. Then stir in the baking soda, salt, and flour. Stir in chocolate chips. Scoop onto cookie sheet using a large cookie scoop (about 1/4 cup size). Press down lightly on the cookie to flatten the very top. Bake at 375 degrees for 10 minutes.

Alisa

2008-03-30T13:45:00.002-04:00

Easy Rolls

These rolls are really good, you don't have to knead them, and they actually turn out! They use less flour to ensure that they will be soft and tender, so don't skip the "chill in the refrigerator" part!

1 pkg. active dry yeast
1 1/2 cups very warm water
1/2 cup sugar
1/2 cup shortening
3 eggs, beaten
1 tsp. salt
4 1/2 cups flour

Let the yeast foam in the warm water, then stir the rest of the ingredients in. If you can't get the shortening to completely mix in by just stirring, don't worry about it. It's ok if there are still little teaspoon size blobs of shortening in it every here and there. Let it rise until doubled. Punch down and put in the refrigerator overnight or at least 3 hours. Roll out half the dough at a time onto a surface sprayed with Pam. (Instead of flour) Brush with a little melted butter, and cut into 16 pie shaped pieces. Roll each piece up beginning with the wide side of the triangle, rolling down to the point. Place them on a greased baking sheet with the point side tucked under. Brush tops lightly with butter. Cover and let rise until doubled in size. Bake at 400 degrees for 10-15 minutes.

Alisa

Super Easy Mac & Cheese

2008-03-23T18:28:00.001-04:00

This is from our friend, Vicki. It is so yummy!

1 can (14 1/2 oz) chicken broth
1 cup plus 2 Tbsp uncooked elbow macaroni
3/4 cup evaporated milk
2 Tbsp butter, cut up
2 tsp flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese
Heat oven to 350 degrees. In a medium-size baking dish (about 8x10), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake for 40 minutes. Stir after 15 minutes and again after 30 minutes. (Sometimes after it has baked for 40 minutes, the sauce still isn't thick so I just put it back in for 5 more minutes to thicken it up.) Remove from oven, stir in cheese until melted. Makes 4 servings. When doubling, bake in a 9x13 pan.

German Pancakes

2008-03-19T18:49:00.002-04:00

I've been wanting to post this recipe for about a month now but I lost it and kept forgetting to ask Corrine for it, so here it is now...

Preheat oven to 425 degrees. When oven is just about there put appx. 3 Tbsp butter in a 9 x 13 pan and put it in the oven to heat the pan up and melt the butter.

Beat together
1 c flour
1 c milk
6 eggs
pinch of salt

Once the butter is melted in the pan pour in the egg mixture and cook for 18 minutes. Serve while it's still warm with butter, syrup and powdered sugar. (or whatever toppings you like-Alison Parker made one once with fruit and buttermilk syrup and it was DELICIOUS!!!)

Parmesan Chicken and broccoli pasta

2008-03-09T20:31:00.000-04:00

Parmesan Chicken and Broccoli Pasta
4 oz. pasta ¼ cup Italian Dressing 2 cloves garlic, mined (I left this out)
½ pound chicken cut in cubes or strips 2 cups broccoli
florets
½ cup tomato, chunks
½ cup mozzarella cheese 4 tsp. parmesan cheese

Cook pasta according to package. Meanwhile, heat dressing and garlic in large nonstick pan on medium heat. Add chicken and broccoli. Cook and stir 5-7 minutes or until chicken is cooked through. ( I used chicken I had cooked earlier in the week.) Add tomatoes and half of mozzarella cheese to the broccoli and chicken mixture. Stir to mix lightly. Cook until heated through. Spoon over pasta; toss. Sprinkle with the remaining mozzarella cheese and parmesan cheese. ( I added a little extra Italian dressing over the noodles before putting in the chicken.

Inside out bacon cheeseburgers

2008-03-09T20:19:00.002-04:00

We loved these hamburgers, they are a little more work than our normal burgers, but we loved them.
1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters
4 hamburger buns, split, lightly toasted
4 lettuce leaves
8 slices tomato
PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal.
GRILL patties 7 to 9 min. on each side or until cooked through (160°F).
COVER bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

Beef Stroganoff**

2008-03-06T19:06:00.006-05:00

Here is a recipe for beef stroganoff that I got off of www.CDKitchen.com , it was really good!

1/2 cup minced onion
1 lb beef (I used ground beef but you could probably also use sirloin/steak/etc.cut into thin strips.)
1 clove of garlic minced
2 TBSP flour
2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 small cans sliced mushrooms
1 can cream of mushroom soup
1 cup sour cream
rice or noodles

Saute onion in a small amount of butter. Stir in meat, garlic, flour, salt, pepper, paprika, and mushrooms. Saute for 5 minutes. Add soup. Simmer for 10 minutes uncovered. Stir in sour cream right before you serve it. Serve over rice or noodles. (I used egg noodles and they were tasty!) This makes appx. 4 servings.

Brownies

2008-02-11T15:00:00.000-05:00

I am not usually a fan of homemade brownies- but these will stay in my recipe book forever. I tried out my food storage "eggs" on these and they were great. If you want more information let me know.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Vodka Sauce-and it won't make you drunk:)

2008-02-07T18:45:00.000-05:00

Have you ever heard of Vodka Sauce? It's a kind of pasta sauce and it is DELICIOUS!!! Steve doesn't like spaghetti sauce and I love pasta, so this discovery is just what we needed, we both really like it. You should try it out.

Last night for dinner I cooked up a box of pasta (some sort of tube shaped noodles).

Then in a separate pan I cooked some chicken and then cubed it. Then I poured the sauce, 1/2 a bag of frozen mixed veggies and 2 pressed garlic cloves over the chicken, let it cook for about 10 more minutes, then poured it over the noodles-it was a hit with all of us!

coupons

2008-02-02T21:44:00.000-05:00

If you don't know about coupons.com check it out. Most grocery stores will double coupons up to 99 cents. I know shoprite and stop and shop take internet printed coupons- but walmart does not.

Parmesan Ranch Chicken

2008-02-02T21:42:00.000-05:00

1/2 cup melted butter
3/4 cup breadcrumbs
1/2 cup parmesan cheese
1 packet Ranch salad dressing mix
4 chicken breasts
Mix breadcrumbs, parm cheese, and ranch mix together in a bowl (I like to do mine in a baggie so I can toss my chicken for coating).
Spilt the crumb mixture in half and freeze the rest for next time. (or you can use all of it)
In a separate bowl, melt your butter. Rinse your chicken and pat dry--then dip in butter. Proceed to coat your chicken (bag or bowl) with the ranch mixture. Place in a 9x13 pan, uncovered, at 375 for 50 minutes...

Chicken and Bows

2008-02-02T21:39:00.000-05:00

Chicken and Bows

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips or cubes
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a seperate pan, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese.Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately.Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Banana Sushi*

2008-01-23T07:01:00.000-05:00

I haven't tried this one out yet, but it looks like a fun and tasty snack!

http://www.rachaelrayshow.com/food/recipes/banana-sushi/

Buttermilk Chicken fingers**

2008-01-22T19:55:00.001-05:00

This is what Rachael Ray made the day I went to her show and I've been dying to try them out, they looked so tasty-turns out they taste tasty too! (Plus she claims it's somewhat healthy because buttermilk is made from Skim Milk, you're shallow frying, not deep frying-whatever that means-and the chicken is breast meat with little fat on it-you be the judge!)

Ingredients
4 cups buttermilk
2 cloves garlic, grated
A few dashes of hot sauce
4 tablespoons (a large palmful) fresh flat-leaf parsley, chopped
4 tablespoons (a large palmful) fresh dill, chopped
2 tablespoons (about a palmful) fresh chives, chopped
Juice of 1 lemon
Salt and freshly ground black pepper
2 pounds chicken tenderloins
Canola oil
2 cups flour, plus more as needed
8 to 12 scallions, depending on size, trimmed of roots
1/2 cup sour cream
Assorted sliced vegetables, such as seedless cucumbers, celery and carrots

(I didn't use the hot sauce and I used the herbs out of the jars instead of the fresh stuff and it turned out yummy still)

Preparation
In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice. Season with salt and freshly ground black pepper.

Season the chicken with salt and freshly ground black pepper, and place in a shallow dish or large disposable plastic bag. Pour about 1/3 of the buttermilk ranch over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the refrigerator. Reserve the remaining buttermilk dressing in the fridge.

To cook up the chicken, place a medium-size skillet over medium-high heat. Add an inch of canola oil to your pan and get it hot. Place two high-sided dishes on the counter and fill one with flour and the other with 1/3 of your reserved buttermilk ranch. Dip the trimmed scallions into the buttermilk ranch, then into the flour; then back into the buttermilk ranch and back into the flour. Once they're double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain. Repeat the process with the remaining scallions.

When the scallions are finished frying, repeat the process with all the chicken strips, adding more flour to the dish as needed.

While the last batch of chicken tenders is cooking up, stir the sour cream into the remaining reserved buttermilk ranch and transfer it to a serving dish. Put your chicken strips and scallions in a bucket and serve the dipping ranch and sliced veggies alongside.

The Most Amazing Pot Roast Sandwiches *

2008-01-21T13:17:00.000-05:00

This is from "Family Comfort Favorites"--by Kim Warren

She said this one is so easy, she is almost embarrassed to put it in the book. It is really easy, but very good.

Ingredients:

* 1 4 to 5 lb beef brisket (or your favorite pot roast) all or most of the fat removed
*1 can cream of mushroom soup
*1 package of dry onion soup mix
*2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
*pepper

steps:
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper

2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.

3:Cover and cook on low 7 to 8 hours.

4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.

5. Place heaping portion of pot roast on top of good bread or rolls and eat.

This also makes for good left over sandwiches

Chicken Noodle Soup *

2008-01-21T13:02:00.000-05:00

This is from the book "Family Comfort Favorites" by Kim Warren--- way easy

ingredients :

*8 cups chicken broth (we suggest 10-12 cups because it evaporates while pasta is cooking in it)
*4 cups of water
*1 to 2 boneless, skinless chicken breasts
*2 cups sliced carrots (if you want to add other vegetables that would also be good)
*1 Tbsp fresh Thyme leaves
*1 shallot finely diced or 1 small yellow onion
*1 clove garlic minced
*salt and pepper to taste
*Extra wide Egg noodles or 2 cups Country style dry egg noodles --(we used the country noodles and they were really good)

steps:
1: In a stock pot, combine chicken broth, water, chicken breasts, carrots, shallot (onion), garlic, and thyme.

2. Bring to a boil, then turn down to simmer about 20 minutes, or until chicken is cooked through.

3.Remove chicken from soup to cool. Season soup with salt and pepper as necessary.

4. Bring back to a boil and add noodles. Maintain a simmer until noodles are cooked through. While noodles are cooking, dice chicken and set aside. When noodles are done, return diced chicken to the pot. Garnish with another teaspoon or so of fresh thyme leaves and cook 2 minutes until chicken is warmed through.

5. Serve!

Darin made this, and said it was really easy. It tasted really fresh, it was so yummy!

Beef Fajita Bowls

2008-01-20T19:07:00.000-05:00

1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

1. Cook rice as directed on package.
2. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
4. Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
5. Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

We made this last night for dinner. I didn't use lime juice because I didn't have it and replaces chili sauce for a little chili powder. I also used fresh peppers and onions because I couldn't find the frozen ones. I just cooked my peppers and onions until they were to my satisfaction.

Cinnamon Pork Chops and Sweet Potatoes *

2008-01-15T11:09:00.000-05:00

1 T oil
4 pork loin chops (1/2 inch thick)
1 (20oz) can pineapple chunks in unsweetened juice, drained, reserving liquid
2 T brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 medium sweet potatoes, peeled, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 T cornstarch

1. Heat oil in a 12 inch skillet or dutch oven (large pot) over medium-high heat until hot. Add pork chops; cook 2-3 minutes on each side or until browned. Remove pork chops from skillet.

2. Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet; blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 minutes or until potatoes are tender.

3. Stir in bell pepper and pineapple chunks. Cover; simmer and additional 5 minutes. Transfer pork chops to warm platter.

4. In a small bowl stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium- high heat until sauce is bubbly and thickened. Spoon over pork chops.

Very yummy! Almost a sweet and sour flavor to them!!

Recipe from Pillsbury: One-dish meals cookbook

Glazed Carrots with Pistachio Nuts

2008-01-10T11:51:00.000-05:00

2 to 3 cups of carrots, sliced in diagonal pieces
3 TB packed brown sugar
1 TB butter
1/3 cup chicken broth
pinch of kosher salt
ground pepper
1/4 cup shelled pistachio nuts
parsley

Place carrots, brown sugar, butter, chicken broth, salt & pepper in a small saute pan over medium heat. Bring ingredients to a simmer, stir and reduce heat to medium low for 10 minutes. Add pistachio nuts and continue to cook until carrots are fork tender. Sprinkle parsley and serve!

Yummy! My 2 year old couldn't stop eating these! I got this from a cookbook by Kim Warren.

Tuna Noodle Casserole*

2008-01-02T18:12:00.000-05:00

I found this recipe on Better Homes and Gardens' website. It was pretty tasty.

Prep: 25 minutes Bake: 20 minutes

Ingredients
3 cups medium noodles (4 ounces) or 1 cup elbow macaroni (3 1/2 ounces)
1/2 cup soft bread crumbs
1 tablespoon butter, melted
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups milk
1 9- or 9 1/4-ounce can tuna, drained and broken into chunks, or two 6-ounce cans skinless, boneless salmon, drained
1 cup cheddar cheese cubes (4 ounces)
1/4 cup chopped roasted red sweet pepper or pimiento

Directions-preheat oven to 375 degrees.
1. Cook noodles or macaroni according to package directions. Drain and set aside. Meanwhile, combine bread crumbs and 1 tablespoon melted butter; set aside.
2. For sauce, in a medium saucepan cook celery and onion in the 1/4 cup butter until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Combine sauce, tuna, cheese cubes, roasted pepper, and cooked noodles. Transfer to a 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, for 20 to 25 minutes or until bubbly and top is golden.
3. Makes 4 servings
4. Vegetable Tuna-Noodle Casserole: Prepare as above, except add 1 cup frozen vegetables, thawed, with the tuna; transfer tuna mixture to a 2-quart casserole.

baked ziti

2007-12-18T03:18:00.000-05:00

Easy and really good

1 lb. ground beef
1 can four cheese spaghetti sauce
1 can tomato paste
8 ounces ziti pasta
1 cup cheese

bake pasta according to package

brown ground beef. add spaghetti sauce and tomato paste. spray an 8X8 pan. layer 1/2 the sauce in the pan add half the noodles and 1/2 the cheese then repeat. i mixed my sauce and noodles and added cheese to the top.

THE MOST AWESOME 5 MINUTE FUDGE!!!*

2007-12-15T22:07:00.000-05:00

Yesterday I was watching Oprah and she had Rachael Ray on showing some holiday tips. On there she showed Oprah how to make her 5 minute fudge. It looked so easy that I thought I should give it a try. She gave her recipe which you can see at http://www.oprah.com/foodhome/food/recipes/food_20051123_wreath.jhtml along with a few variations, but she also said you could pretty much throw anything in it that you wanted, so tonight for our ward Christmas party I made 2 different kinds, here are the changes I made:

1st one: Peanut Butter Fudge
Instead of butterscotch chips I used Peanut butter chips
didn't add any nuts or raisins or anything
topped it off with M & Ms

2nd one: Mint Fudge
Instead of butterscotch chips I used 1 cup of the Mint, candycane Hershey kisses (if you haven't tried them yet, go get a bag now!!!)
again, didn't add any nuts or anything
topped it off with M & Ms also

This one was my favorite!!!

This recipe is so easy and it turns out so well, anyone can do it! (Plus it looks so cute in the wreath shape for this time of year, but I'm sure you could decorate it with something else throughout the year to make it suitable.

Easy Stove Top Chicken Bake*

2007-12-07T16:21:00.001-05:00

1 box Stove Top Stuffing for chicken
1 1/2 lb chicken, cooked and cubed
1 can cream of chicken soup
1/3 cup sour cream
1 16 oz bag of frozen mixed vegetables

Preheat oven to 400 degrees:
Prepare stuffing according to the directions on the box. Mix chicken, soup, sour cream and veggies in a 9 x 13 baking dish. Top with prepared stuffing. Bake for 25-30 minutes.

This meal is nice because it's pretty much a whole meal all in one dish, you have the chicken, the side dish(stuffing), and the veggies.

Taco skillet/soup*

2007-12-04T17:22:00.000-05:00

1 lb. ground beef
1 can whole kernel corn, drained
1 8 0z. can tomato sauce
1 cup water
1 pkg. taco seasoning
1-2 cups shredded or cubed cheese of your choice (I usually use mild cheddar)

Brown beef and drain. Add remaining ingredients and simmer in skillet 20-30 minutes. I like to serve mine over Fritos and with a bit of sour cream on top.

Perfect thing on a cold night!

Jell-o Cake

2007-11-18T19:43:00.000-05:00

Lemon cake mix (extra moist) Make according to directions
cook and cool cake
Make holes in cake about 1 inch apart
Dissolve 1 small package lime jell-o in 3/4 cup boiling water.
Add 1/2 cup cold water, cool jello and pour over cake trying to hit the holes.
Put in refrigerator.

Frosting:
1 pkg Dream Whip
1 pkg small Lemon Pudding (instant)
1 1/2 cups cold milk
Beat till fluffy and spread over cake refrigerate

Recipe: Colleen Kelley

Lasagna *

2007-11-17T13:36:00.000-05:00

1 LB Ground Beef
1 Medium Onion Chopped
1 package (1.5 oz) spaghetti sauce mix
2 cups canned diced tomatoes
6 oz tomato paste
1 cup water
8 noodles uncooked
1 egg slightly beaten
1 TBSP parsley flakes
2 TBSP Parmesan cheese
2 Cup low fat cottage cheese
1/4 Cup mozzarella cheese

Brown beef & onion - drain. Stir in sauce mix, tomatoes, tomato paste, and water simmer 15-20 minutes.
In a separate bowl mix egg, parsley, cottage cheese, and parmesan

In a 9 x 13 layer 1 cup of sauce mix, 4 noodles (to cover), 1/2 white mixture and repeat and top with sauce

Bake at 350 for 50-60 minutes, let stand for 10 minutes then top with mozzarella and serve.

One thing I did differently was to use Kraft's Italian 5 cheese shredded cheese blend, for all the cheese. It was delicious I also probably doubled the cheese, but I really like cheese...

I also made cheesy garlic bread, one important thing I learned from Rachel Ray is to toast the bread under the broiler to get it a bit crispy before topping with butter and cheese, you can also cut a clove of garlic in half and rub it over the hot toast first to get some flavor in it.

Quick Tomato Sauce for Pizza

2007-11-15T19:48:00.000-05:00

"1 (28 oz) can diced tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed through a garlic press
salt and ground black pepper

1. Place the tomatoes in a food processor and process until smooth, about five 1-second pulses
2. Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 40 seconds. Stir in the tomatoes. Bring to a simmer and cook, uncovered, until the sauce thickens enough to coat a wooden spoon, about 15 minutes.

Season with salt and pepper to taste."

Copied from Baking Illustrated, pg 160.

Notes: I don't know why this recipe doesn't just call for crushed tomatoes with a little juice drained off. I use crushed when I don't have diced on hand and it turns out fine.

My Sister-in-law's Meatloaf*

2007-11-11T16:29:00.001-05:00

This one may look a little weird as far as the combination of ingredients, but it is sooo good!

1 1/2 lbs. hamburger
10 saltine crackers
2 eggs 1/2 cup salsa
1 small onion chopped

Mix the previous ingredients together to form the meatloaf and put in a loaf pan.

Cover with glaze:
1 1/2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp Honey
1 Tbsp Water
2 Tbsp Ketchup

Mix together and pour over meatloaf.

Bake at 400 degrees for 30 minutes. I usually have to cook mine a little longer, I don't know if it's because my only loaf ban in a stone one, I'm not sure, but check it after 30 minutes.

I love to serve this with mashed potatoes and gravy and with steamed zucchini and squash.

Smoked Sausage, Butternut Squash, and Wild Rice Soup

2007-11-07T14:02:00.000-05:00

(Emeril said to roast the squash, but I didn't have time so I boiled it and it was just fine. Just drain it really well after you boil it.)
2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

My kids even ate this!

* Very Easy dinner- it doesn't have a name

2007-11-06T14:51:00.000-05:00

1 package of kielbasas (polish sausage)
1 package frozen tortellini
1 package frozen vegetables (fall blend or California blend are great)

olive oil
freshly shredded parmesan cheese

Slice the saugsage into circles about 1/4 inch thick and brown in frying pan.
Boil tortellini as package directs. You can cook the veggies in with them or microwave until done.

Combine sausage, tortellini, & veggies. Toss with enough olive oil to lightly coat. Serve with chesse sprinkled on top.

This also makes yummy left-overs.

*Rolo Cookies

2007-11-06T10:08:00.000-05:00

I made these the other day and remember how yummy they are! But be careful, or you may end up eating almost all of them by yourself!!!

cake mix (Devil's Food Cake)
2 tablespoons flour
1/2 cup oil
2 eggs
Sugar (to roll in)
Bag of Rolos

Mix the cake mix, flour, oil and eggs together. Take one rolo and place it in a little dough, and roll it into a ball. Roll the ball of dough in sugar and place on a cookie sheet. Bake at 350 degrees for 8-10 minutes.

*Sunday Roast

2007-11-06T10:05:00.000-05:00

Here's my mom's recipe for Sunday Roast...MMM!!

boneless beef chuck
1-2 cans cream of mushroom soup (depending on how much gravy you want)
1 Lipton Onion Soup Mix

Thaw beef. Put all ingredients in a crockpot and cook on high for 6 hours. Take meat out. Mix gravy together on high for a few minutes.

I usually serve this with mashed potatoes. It's pretty easy and very good!

Pasta With Winter Squash and Tomatoes

2007-11-01T20:21:00.000-04:00

Here's the recipe from NY Times. It tasted great, although I'll probably use onions instead of shallots (I never keep shallots on hand). Also, it seems easier to just run the squash through a food processor than spend the time chopping it. Next time...

30 minute meal.

Pumpkin Cake *

2007-10-29T17:06:00.000-04:00

Perfect for this time of year and sooo tasty!

Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Crust:
Put 1 cup aside to crumble on top:
3/4 cup butter
1 dry yellow cake mix
Melt butter and mix with dry cake mix. Pat in bottom of a greased 9 x 13 cake pan (DON"T use a glass pan, it will destroy your crust). Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Mine never comes out looking real pretty, but it is so tasty served with cool whip, so no one will know what it looked like without the topping.

Pork tacos and tomatillo dressing

2007-10-25T13:23:00.001-04:00

Oooohhhh, guess what's for dinner tonight-Cafe Rio!!!!!!!!!! (Well sorta)

I am making pork tacos with tomatillo dressing that is extremely close to what Cafe Rio makes, thanks to Amanda Detling (once again!) for the recipes...

Pork Tacos
1 large pork roast
1 bottle honey bbq sauce
1 tbs. honey
1 liter coca-cola

Cook all night in a crockpot on low. Shred. Place back in pot and continue cooking on low or warm until serving.

or if you don't like the pork, here's the recipe for the Chicken...
5 lbs. chicken breasts, boneless, skinless
1 small bottle Zesty Italian Dressing
1 tbs. chili powder
1 tbs. cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high 5-7 hrs. Shred chicken. Reserve some of the juice for pouring over the shredded chicken.

Tomatillo dressing
1 cup buttermilk
1 cup mayo
1 pkg. dry buttermilk ranch dressing mix
2 tomatillos – husked and quartered
2 jalapenos – the more seed you keep in the spicier it will be...I usually take almost ALL the seeds out-I'm a wimp!
½ bunch cilantro
Juice from ½ lime
1 clove garlic

Puree all ingredients in a blender. Keep in the refrigerator.

For those of you out here in Connecticut, the tortillas from Stew Leonards are sooo good with these, they resemble the real Cafe Rio ones the closest.

With the left overs from the pork tacos we like to make quesadillas and dip them in the Tomatillo dressing-oh tasty!

Food of the Gods Pumpkin Deliciousness Bread

2007-10-23T17:01:00.000-04:00

Preheat oven to 350. Grease and flour 2 loaf pans.

Mix and set aside the following ingredients:

2 1/2 c. whole wheat flour
1/2 c. cornmeal
2 tsp baking soda
1 tsp ginger
1 1/2 tsp ground cinnamon
1/2 tsp each of ground cloves, nutmeg and salt

Separately, beat butter and sugar with a hand mixer:

2/3 cup unsalted butter, softened
2 c. sugar

Add the following ingredients to the butter/sugar and mix well:

2 c. canned pumpkin
4 eggs
2/3 c. water

Add dry ingredients to the wet ingredients. Stir just until mixed. Fold in raisins, walnuts and/or especially semi-sweet chocolate chips.

Bake for 1 hour or until the toothpick comes out clean.

I originally got this recipe from Brooke Clayton

Mrs Groover's Banana Nut Cake Delight

2007-10-22T15:34:00.000-04:00

My friend brough this to a baby shower and it was SOOO yummy! She omitted the nuts & we didn't miss them at all! By the way, this is a Rachael Ray recipe.

Yields: 1 8-inch three-layer or 1 9-inch two-layer cake
Preparation
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.

Ingredients
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs

For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.

Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.

Flank Steak**

2007-10-22T11:30:00.000-04:00

These next 3 recipes are some that my mother-in-law made Steve while growing up and he absolutely loves these. They're really good.

Enough flank steak for your meal-cut meat into diagonal strips
1 can beef consomme soup
1/3 cup soy sauce
1/3 cup cooking sherry-you can buy it at the grocery store, but Steve says the stuff from the liquor store is best! (Don't worry, the alcohol cooks off :)
1 Tbsp brown sugar
3 Tbsp lime juice
1 tsp. seasoned salt
1/8 tsp minced garlic (we usually use about 2 cloves)
1/2 cup green onions-chopped into about 1 inch pieces

Mix all ingredients and marinate over night.
BBQ and enjoy!!!

We usually have this one with baked or mashed potatoes and steamed broccoli and carrots-so YUMMY!

Chicken Enchiladas*

2007-10-22T11:25:00.000-04:00

4 chicken breasts-cooked and cubed
8 0z carton of sour cream
1 small can diced green chiles
2 cups grated cheese
2 cans cream of chicken soup
1/2 can of milk

Mix together all ingredients but chicken. Remove 1 cup of mixture and set aside. Add chicken to remaining mixture. Fill tortillas with the mixture (kind of like a burrito) and place in a 9 x 13 pan.

Cover tortillas with remaining 1 cup of mixture. Bake at 300 for 30 minutes.

You can also add extra ingredients to this one if you'd like-sometimes I'll put in a can of corn or olives, or some salsa. And usually the last 5 minutes of cooking I add more shredded cheese to the top.

recipes...recipes...recipes

Lion House Sugar Cookies

Pork Chops with Sweet Potato

Pork Chops with Sweet Potato

Prep Time:15 Min

Cook Time:30 Min

Ready In:45 Min

Servings (Help)

Ingredients

Directions

Footnotes

Pasta Salad

panera broccoli cheese soup

Creamy Pumpkin Trifle!

Creamy Pumpkin Trifle!

Posted in: Desserts

Ingredients

Method

Enjoy! Love Katie

Tuscan Frittata*

Quick Brazilian Cheese Rolls (Pao de Queijo)

Butternut Squash Soup*

Guacamole dip*

Baked Creamy Chicken Taquitos**

Death by Chocolate Brownies-Gluten FREE too!!!!

lemon chicken with broccoli WW pointsplus=4

The Kitchen Boss

Turkey chili

Skinny Taste

Weight Watchers Baked Ziti 7 pts

Weight Watchers Fried Rice 4 pts

Chicken Enchilada Soup **

Easiest yet most tasty Chicken Tacos EVER!

Gluten Free Corn Dogs

Pumpkin Cake *

Roasted tomato soup with basil from ZUPAS

Chicken Enchiladas-Gluten Free style*

Gluten Free Flank Steak*

Hearty Chicken & Noodle Casserole

Minestrone Soup

Marinated BBQ Chicken Breasts

Gluten free beef with broccoli *

Peanut Butter cookies. And yes...they're gluten free too :)

Courtney's Stoup (it's gluten free)

Gluten free chicken pot pie

Gluten Free Cream soups

Creamy Chicken and Rice Bake*

Yummy Oatmeal Cookies

Quick-&-Easy Chicken Potpie

Yummy green salad

Burrito el grande made over*

Impossible Easy Cheeseburger Pie

Twice Baked Potato Casserole ***

Ingredients

Directions

Bisquick Chicken Pot Pie (1/2 star)

Daisy Brand twice baked potatoes*

Daisy Brand Potato Skin Poppers*

Easy Crock Pot!

Teriyaki chicken*

Southwestern Chicken and Sweet Potato Stew in a Pumpkin

Chicken and Gravy *

Keeping apples fresh

Banana Bread

Chicken Lasagna Florentine- in crockpot

Rumbi Island Grill - Voodoo Chicken Salad

Healthy and easy popsicles

Devilish Eggs

Chicken croissant sandwiches

Super easy, yummy, pasta salad*

Super Easy Truffles

Chili Mac & Cheese *

Shepherds Pie *

Wonton Salad

Easy Alfredo Sauce

Grilled Chicken and Pasta Salad

Amazing Chocolate Chip Cookies

Super Easy Mac & Cheese

German Pancakes

Parmesan Chicken and broccoli pasta

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min