Mashed Cauliflower

I don't know if anyone watches 'Biggest Loser', but Jillian mentioned using cauliflower instead of potatoes for "mashed potatoes". Its a great alternative because its without all the starch of potatoes. I made it the next day, and I loved it!!

Instructions:

Cook cauliflower, drain. Blend with plain, unsweetened soymilk (or milk of your choice), sea salt & pepper, and about 1 tsp olive oil, in a blender (or food processor, or kitchen aid, etc.). Add fresh, chopped chives if you want, and voila!

One head of cauliflower serves about 4 people.

About 3/4 cup of milk per head of cauliflower, if you want to make more.

Salsa

1 can Mexican Stewed Tomatoes
½ can chopped Green Chilies
3 green onions
Cilantro (maybe 2 T or more)
1 jalapeno
1 clove garlic
½ tsp garlic salt
½ tsp cumin
½ Tbl worcestershire sauce
Juice of half a lime
3-4 fresh garden tomatoes

In a food processor, combine all ingredients EXCEPT the fresh tomatoes. I cut the onions and pepper into smaller pieces. If you want it spicy, leave most of the seeds in the jalapeno. If you don’t want it spicy, you can leave it out I guess. Or just remove all the seeds and the white insides. It’s really not that spicy that way. You could use a milder pepper as well. But I like it hot! Chop until you are sure the garlic and pepper are chopped small. I usually let my food processor run for quite awhile. I’ve never had a problem with it blending my salsa too thin. Pour mixture into a bowl. Peel tomatoes and chop small (with a knife, not in the processor). Add together and chill.

This recipe is halved, if you can’t tell. If you have a larger food processor you can double this recipe and make it easier. ½ Tablespoon is equal to 1 ½ tsp if you don’t have a ½ T measuring spoon.

I got this recipe out of a cookbook but I changed it a lot so I guess that makes it mine :) Maybe I should call it ‘Joanie’s Awesome Salsa’. The only thing I don’t like is that it calls for canned tomatoes but I don’t know how to get that flavor from scratch. And I put a lot of fresh tomatoes in as well.

My Mom's Brownies

I remember a time in my life when I was content to eat Brownies made from a box. I actually remember thinking, "what's the point of going through the trouble of making them from scratch when the box ones are so good?"

Well, I have now realized that crazy thinking was only because it had been so long since I had these. I couldn't count the number of times I helped my mom make these when I was growing up. She had the recipe memorized, which was a good thing because the actually recipe was faded so much it was illegible. Now I get to enjoy them with my kids. (My mom usually added walnuts to hers, but I hate nuts in them so I don't even know how much she added.)

Thai Chicken and Coconut Soup

• 1 1/2 Tbsp. Cooking Oil
• 1/2 small onion (chopped)
• 4 cloves garlic (minced
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne
• 1 quart canned low-sodium chicken broth
• 2 cups (about a can) unsweetended coconut milk
• 3 tsp. Fish sauce or soy sauce
• 2 strips (3-inch long) lime zest
• 1/2 lb. egg fettuccine
• 1 lb. boneless (skinless chicken breasts (about 3) cubed
• 2 Tbsp. lime juice
• 3 Tbsp. chopped cilantro (optional)

In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook (about 5 minutes). Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.

Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

Cook fettuccine until just done (about 12 minutes). Drain.

Saute chicken

Add the chicken to the soup and simmer until just done (1 1/2 minutes). Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro (if using). Serve the soup in bowls with a fork and spoon.

Baked Ziti with Prosciutto & Peas

• 1/2 lb. ziti, penne or other tubular pasta
• 1 pkg. Alfredo Sauce Mix
• 2 cups grated mozzarella cheese
• 3/4 cup frozen peas
• 1/4 lb. prosciutto chopped (domestic is fine)
• 1/2 cup fresh bread crumbs

Preheat an oven to 425 degrees.

Cook pasta about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside

Follow directions on Alfredo sauce mix. Stir in cheese, peas and prosciutto. Stir the pasta into the sauce and toss to combine.

Transfer the pasta and sauce to a casserole dish. Sprinkle with the bread crumbs. Bake until bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving.

Pasta Annalisa

• 16 oz. Farfalle pasta
• 1 cup heavy whipping cream
• 3-4 chicken breasts (boneless, skinless)
• 2-3 cloves garlic, crushed or garlic slat
• 1 Tbsp. pepper
• 1/2 c. butter
• 1 lb bacon, crumpled
• 1/2 c. shredded Parmesan cheese
• 1 (12 oz) Lawry's Mesquite marinade with lime juice

Cook bacon in the oven (400 degrees, convection). Way less messy. Time varies (watch it) usually around 30 minutes. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkles a little bit more shredded Parmesan cheese on top.

Poulet Bon Femme (AKA White Grape Chicken)

• 6 boneless chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 cup cheese grated (Colby Jack or Mozzarella)
• 3/4 cup white grape juice

Mix the soups, cheese and juice together. Place chicken in casserole dish. Pour sauce over chicken. Cover and bake at 325 degrees for 3 hours. Take cover off last 30 minutes of cooking. Serve over rice.

A friend from Arizona gave me this recipe. It is simple and good.

Bored of the Same Old Lunch?

I got so sick of eating plain lunchmeat sandwiches for lunch. So I thought of some other ideas.

Chicken Quesadilla
I use Rotisserie chicken from the store
Tostitos Queso Dip
Pepperjack cheese
Cheddar cheese
Tortillas
You can also add:
tomatoes
green onions
etc...

This isn't your everyday sandwhich...
Find the recipe here.

Another idea a ham and cheese salad. I use ham lunchmeat (or if I have some left-over ham from dinner sometime) and both mozzarella and cheddar cheese. I LOVE the onion vinagarette salad dressing from Sam's Club on that salad. You could also use chicken (rotisserie again) and ranch. Add carrots and celery and red pepper if you'd like.

Easy Steak Kabobs

1 lb sirloin steaks

1 medium bell pepper (an color)

16 medium mushrooms

1 tsp dried dill weed (or 1 T fresh chopped)

1 Tbl lemon juice

1 Tbl olive oil

1 Tbl honey mustard

1/4 tsp salt

1/4 tsp pepper



Preheat grill. Cut beef and pepper into 1-inch pieces. Cut mushrooms in half. On each of eight metal skewers, alternately thread beef, pepper, and mushrooms, leaving 1/4 inch space between each piece. In a small bowl, mix remaining ingredients. Brush on kabobs and grill 15-18 minutes, turning every 3-4 minutes, until beef is cooked to desired doneness. Easy and yummy!

Hawaiian Haystacks

I think most people already have some renditition of this recipe. I think we used gravy when I was growing up. But we've been enjoying this recently. The best part is it is really kid friendly. Dylan, who just turned one, LOVES it and eats all of it. I love that I can make one meal now instead of three. (Most of the time, at least)
Hawaiian Haystacks

2 cans cream of chicken soup

1 C chicken broth

2 C chicken, cooked and diced

Rice, cooked (we usually make 2 cups raw, which makes 4 cups, I think)

Any or all of the following:

Grated cheddar cheese

Chinese rice noodles (La Choy brand)

Bell peppers (any color, raw or cooked if you like)

Tomatoes

Peas (cooked)

Slivered almonds (toasted)

Chopped pineapple

Mix the soup, broth and chicken together in saucepan and simmer a few minutes. Cook rice and any toppings that need to be cooked. Serve chicken mixture over rice and top with toppings. It's great as leftovers as well.

Buttermilk Blueberry Pancakes

Buttermilk Pancakes

1 egg
1 C buttermilk
*2 T shortening (I don't put this in)
3/4 C flour (or more if you like thicker pancakes) (I use whole wheat flour)
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Blueberries (as much as you like) or chocolate chips or anything you like.

Mix together and cook on a skillet or whatever. Yeilds 10 small pancakes. These are really easy and really good.

Baked Sweet Potato Fries

This is one of our favorite things to make!  My 16 month old son Dax even eats them, as well as my husband.  They are healthy and delicious!!  Enjoy!

*The nice thing about making this is that the spices can vary.  You could simply use salt & pepper and they'd still be delicious! 

Baked Sweet Potato Fries

3-4 Sweet Potatoes, chopped into french fry size (peeling is optional)

1/4 cup olive oil (or canola oil -I've never tried, but it would work)

1-2 tsp chile powder

1/4 tsp cumin powder (*optional)

1/4 tsp paprika (*optional)

1/4 tsp coriander (*optional)

Pinch of cayanne pepper (1/4 tsp)

Dried rosemary sprigs (1 tbls -*optional; I leave out because kids probably won't like them)

Sea Salt & Pepper

Pre-heat oven to 400.  Place chopped sweet potatoes in mixing bowl and stir in olive oil.  Mix all your spices together, and sprinkle half of the spice mixture in the bowl, stir until pretty evenly coated.  Sprinkle rosemary sprigs across baking sheet.  Then spread fries evenly on a baking sheet and sprinkle remainder of spice mixture evenly across the top.  

Bake for about 30 minutes, until top starts to look golden brown.  *Be careful not to overcook or burn.  

Serve with ranch, or fry sauce.

Fry Sauce -stir together:

Light mayonnaise (or light canola oil mayonnaise)

Ketchup (or agave nectar ketchup)

1/2 tsp chile powder

Salt & pepper

Recipe Link

Hello Everyone,

I heard about a blog that is doing 365 days worth of crockpot meals. Some of them look really good.

http://365daysofcrockpot.blogspot.com/

Poppy Seed Bread

• 3 Eggs
• 1 1/8 Cup Salad Oil
• 2 1/4 Cup Sugar
• 1 1/2 Cup Milk
• 3 Cups Flour
• 1 1/2 tsp. Salt
• 1 1/2 tsp. Baking Powder
• 1 1/2 tsp. Almond Flavor
• 1 1/2 tsp. Butter Flavor
• 1 1/2 tsp. Vanilla Flavor
• 1 1/2 Tbs. Poppy seeds

Beat eggs, oil and sugar. Sift flour, salt and baking powder together. Add alternately with milk to eggs mixture. Add flavorings and poppy seeds. Bake at 350 for 1 hour.

Glaze (Mix together):

• 1 /4 Cup Orange Juice
• 3/4 Cup Sugar
• 1/2 tsp. Butter Flavor
• 1/2 tsp. Almond Flavor
• 1/2 tsp. Vanilla Flavor

Spoon over cool bread

Applesauce Cookies

My favorite cookies.

• 1 Cup Shortening
• 3/4 Cup Sugar
• 3 Eggs
• 2 Cups Applesauce (about 1 can)
• 1 tsp. Cloves
• 2 tsp. Soda
• 1 tsp. Nutmeg
• 1/2 tsp. Allspice
• 1 tsp. Salt
• 1/2 Cup Quick Oats
• 2 3/4 Cup Flour
• Chocolate Chips

Mix together and bake at 375 for 10 min.

Irish Soda Bread

• 3 Cups Flour
• 3 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 Tbs. Sugar
• 1/2 tsp. Salt
• 1 1/2 Cups Buttermilk
• 1 Tbs. Butter (Melted) - Use on top of cooked bread

Shift dry ingredients together in a bowl. Add the buttermilk and mix with a fork until blended. Turn dough onto a floured board and knead lightly until smooth (make a ball). Flatten dough and with a knife score the top (1/4 inch.).

Bake at 375 for 30 min.

Breakfast Coffee Cake

I made this last weekend and thought of you Joanie.

• 1 1/2 Cup Flour
• 3/4 cup Sugar
• 3 tsp. Baking Powder
• Pinch of Salt
• 4 Tbs. Shortening
• 1/2 Cup Milk
• 1 Egg
• 1 tsp Vanilla

Topping: Put in middle of batter and on top

• 3/4 Cup Brown Sugar
• 1 tsp. Cinnamon
• 2 Tbs. Butter
• 1 Tbs. Flour

Bake 25-35 min. at 375

Oriental Chicken Salad

• 3 Cups Chicken, cooked and cubed (I grill and put teriyaki sauce on)
• 6 Cups Shredded Lettuce
• 6 Green Onions, sliced
• 1 Can sliced water chestnuts
• 1 Cup Celery, sliced diagonally
• 4 Sweet Pickles, sliced
• 13 oz. Can Chow Mien Noodles

Dressing:

• 1/2 Cup Mayonnaise
• 2 Tbs. Sesame or Peanut Oil
• 2 Tbs. Red or White Vinegar
• 2 Tbs. White Corn Syrup
• 1 Tbs. Soy Sauce
• 1/2 tsp. Ground Ginger

Add to salad just before serving. Top with 3 Tbs. sesame seeds.

Stuffed French Bread Pizzas

I adapted this from Rachel Ray's recipe. I love her. Is anyone against cooking with sausage? If you are, you are missing out. It is so good. I usually half this recipe, or just add whatever amount looks good.

Is there anything better than sausage, peppers and onions?

Oh! Yeah! Sausage, peppers, onions and cheese!

Stuffed French Bread Pizzas
1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped (I added half red and half green)
1 small onion, chopped
2 large cloves garlic, chopped

2 tomatoes, seeded and chopped (or 1 can of diced tomatoes)
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 stick pepperoni, chopped
shredded mozzarella
dried oregano
crushed red pepper flakes

Preheat oven to 425 degrees F.

Split bread lengthwise and remove some of the inner bread to make room for all the filling. Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, and pepperoni. Fill bread shells and top with mounded mozzarella cheese. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes.

Foolproof Chocolate Cake Cookies

This is a quick and easy cookie recipe, and very good.

1 (18.5 oz) package chocolate cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips or other choice of additions (chooped nuts, toffee bits, etc.) Drop by rounded spoonfuls onto cookie sheet.

Bake for 8-10 minutes. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack. Cool completely.

Mexican Roll-ups

Filling:

1cup sour cream
1/2 can cream of chicken soup
1/4 cup chopped olives
2 tsp. taco seasoning
1 cup grated cheese (whatever you have on hand)
1/2 cup salsa
2 1/2 cups shredded cooked chicken

Topping:

1 cup sour cream
1/2 can cream of chicken soup
1 1/2 tsp taco seasoning
3/4 cups grated cheese

Put filling muxture in flour tortillas, roll up, and place in lightly greased baking dish. Spread topping mixture over the top of the roll-ups. Bake uncovered 375 for 30 minutes.

Caramel Popcorn

2 ¼ C. brown sugar
1 C. karo syrup
1 can sweetened condensed milk
½ C. butter

Bring ingredients to a boil, stirring constantly. Cook to soft ball stage (about five minutes).

Remove caramel from the stove and pour over the popcorn, mixing it well. It makes about two large bowls of popcorn.

Note: I always sift the popcorn beforehand to make sure there aren’t any kernels that could chip someone’s teeth.

This caramel is also excellent over puffed wheat, which you can buy unsweetened in large bags.

Sweet 'N Sour Sirloin Stir-Fry

This recipe is from Rachel Ray's 30 Minute Meals. I haven't been able to find frozen edamame, but you can put whatever veggies in that you like.

Sweet 'N Sour Sirloin Stir-Fry

1 1/2 pound piece sirloin, 1-inch thick

3 tablespoons vegetable, peanut or canola oil

2 large red bell peppers, seeded and sliced

1 large green bell pepper, seeded and sliced

1 bunch scallions, cut into 2 to 3-inch pieces on angle, greens and whites

2 cups shelled frozen edamame

3 tablespoons brown sugar

3 tablespoons soy sauce

1/4 cup yellow mustard

1/4 cup ketchup

Pop the meat in the freezer for a few minutes to stiffen it up for slicing.

Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary.

Curried Sweet Potato Shepherd's Pie

I halved this recipe (the original recipe is below). The website I got it off of was making (2), (1) to eat and (1) to freeze.

• 5 medium sweet potatoes
• 2 tablespoons vegetable oil
• 2 pounds ground turkey or chicken
• 2 teaspoons salt
• 1/3 cup flour
• 1 tablespoon curry powder
• 1 can (14 oz) chicken broth
• 1 1/2 pounds carrots (peeled & chopped)
• 1 1/2 pounds parsnips (peeled & chopped)
• 1 medium onion (chopped)
• 1 tablespoon grated peeled fresh ginger
• 1 package (10 oz) frozen peas
• 1 cup milk (warmed)
• 2 tablespoons butter

Pierce potatoes all over with fork. Cook in microwave on high for 15 - 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.

Meanwhile in skillet heat 1 tablespoon oil on medium until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5-6 min. or until no longer pink, stirring and breaking up turkey with side of spoon.

Stir flour and curry powder into turkey in skillet; cook 1 min. stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. divide turkey mixture between two 2 1/2 or 3 quart baking dishes and spread evenly.

Preheat oven to 375. Wipe skillet dry. Add remaining 1 tablespoon oil to skillet and heat on medium until hot. Add carrots, parsnips, and onion and cook, covered, about 15 min. or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.

when cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread over casseroles mixture.

Bake (1) shepherd's pie, uncover, 35-40 min or until top is browned. Meanwhile, prepare second casserole for freezing.

Caribbean Pork Casserole

• 4 green onions
• 2 pork tenderloins (about 3/4 pound each, cut into 1-inch-thick slices)
• 2 tablespoons peeled, minced gingerroot
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire
• 1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
• 1/2 teaspoon ground red pepper (cayenne) - optional
• 1/2 teaspoon ground allspice
• 3 medium sweet potatoes (peeled and cut into 1/2-inch-thick slices)
• 1 large red pepper
• 2 tablespoons vegetable oil
• 1 can (15-16 oz) pineapple chunks in their own juice

Preheat oven to 425. Mince onions. In bowl, toss 1/2 minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper and allspice. Cover pork and marinate 30 minutes.

In a shallow 6-quart casserole, toss sweet potatoes, red pepper, remaining green onions and 1 tablespoon vegetable oil. Bake, uncovered for 15 minutes.

Meanwhile, cook pork until browned in 1 tablespoon hot vegetable oil. Pour pineapple chunks with their juice into skillet. Pour pineapple mixture, pork slices and any remaining marinade over vegetables in roasting pan.

Bake casserole uncovered 30 minutes longer or until pork and vegetables are tender, stirring occasionally.

This makes a lot! You could half the receipe, or count on lots of leftovers.

Creamy Chicken Noddle Soup

• 1 Store-bought roasted chicken
• 1/2 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 cans (14 oz ) chicken broth
• 2 cans condensed cream of mushroom soup w/ roasted garlic
• 2 tsp. soup herbs (tarragon, basil, Italian seasonings)
• Salt & Pepper to taste
• 2 cups egg noodles - cooked

Remove skin from chicken and shred meat from the bone. place chicken, onion, celery & carrots in a 4 qt. slow cooker. Stir in broth, soup and spices. Season to taste with salt & pepper. Cover and cook on high for 3-4 hours or low for 8-9 hours. When soup is done stir in cooked egg noodles and heat through.

Garden Chicken Pizza

This recipe came from Brooke's ward cookbook.

Garden Chicken Pizza

Pizza dough (I made mine in my breadmaker and it was wonderful. Recipe below. I do not recommend the Pillsbury refrigerated dough unless you don’t mind it tasting like crescent rolls.)
2 chicken breasts, cut in strips
4 slices bacon, chopped
1 tsp minced garlic
½ tsp dried oregano
½ cup chopped green onions
2 cups shredded mozzarella cheese
½ cup Alfredo sauce, or more if you like (I used Bertolli)
½ red bell pepper

Grease a 12 in pizza pan. Press dough onto pan and bake at 400 for 8 minutes. Meanwhile, sauté the bacon in a large skillet over medium-high heat, stirring continually, until the bacon is crisp, about 2 minutes. Drain the bacon, set aside. Add the chicken and garlic to the skillet. Saute the mixture, stirring continually, until the chicken is cooked through, about 3 minutes. Stir in the oregano. Sprinkle 1 cup cheese on top of baked pizza crust. Arrange bacon, green onions, bell pepper, chicken mixture and alfredo sauce on top of the cheese. Top with remaining cheese. Bake until the cheese is meted and crust is golden brown, 8-10 minutes.

*And this is how I changed it a little. I used cornmeal instead of greasing the pan. But I also used a baking stone so I don't know if it would work as well on another pan. I hate cutting up raw chicken and I hate cooking bacon when it’s chopped because it sticks to each other. So I cooked the bacon whole and then cut it up. And I just cooked 4 chicken tenders and added the garlic at the end. Then I chopped them bite size and sprinkled some oregano on them. I just cut up green onions and red pepper strips until it looked like what I wanted. My dough was really thick (and delicious, seriously Kylee at all her crust) so I used a little extra cheese and sauce.

Basic Pizza Dough

These exact instructions are at http://www.fabulousfoods.com/recipes/article/46/17753. You can also see his instructions on rolling out the dough at http://www.fabulousfoods.com/recipes/article/46/.

3 1/2 cups flour

1 cup warm water

2 tablespoons yeast

2 tablespoons honey

1/4 cup olive oil

1/2 teaspoon salt

To Mix Dough in a Bread Machine:

Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

To Mix Dough by Hand:

Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

Enchilada Pie

I got this recipe from Brooke. Thanks, Brooke!

Enchilada Pie

1lb Ground beef
½ tsp salt
½ medium onion, chopped
1 sm can green chilies
½ can tomato soup
1 10 oz can enchilada sauce
½ C water
6 flour tortillas
1 C cheddar cheese, shredded
1 C mozzarella cheese, shredded

Brown beef with salt and onion. Add chilies, soup, enchilada sauce and water. Simmer for 5 minutes.
In a pie pan, layer:
Meat
2 tortillas
meat
cheese
2 tortillas
meat
cheese
2 tortillas
meat
cheese

Bake at 350 for 30-45 min. Slice like a pie and top with sour cream, olives, lettuce, tomatoes, salsa, guacamole, etc.

Chicken Puffs

This recipe is from my neighbor. It is a family favorite of theirs.

3 cups cooked diced chicken
1 can cream of chicken soup
1 1/2 cups crushed cornflakes
1 stick butter; melted
1 container (4-8 oz) cream cheese, softened. Preferably garden vegetable flavor. Low fat variety tastes the same. If you use plain cream cheese, then add some herb flavors to it.
2 pkgs of pillsbury refrigerated crescent roll dough. Depending on the size of your family, this recipe can be cut in half.

Combine chicken and softened cream cheese in bowl. Put corn flakes in separate small bowl. Put butter in a separate bowl as well. Roll out crescent rolls with small rolling pin. Scoop about 1.5 Tbsp of chicken/cream cheese mixture into middle of crescent roll. Wrap crescent roll around chicken mixture, closing the seams. Dip top of your uncooked "puff" into melted butter, then into the corn flakes. Set on ungreased cookie sheet. Repeat until all of your ingredients are gone. Cook puffs for approx. 20-22 minutes at 350. Meanwhile, cook cream of chicken soup according to soup directions. Serve puffs with cream of chicken soup "sauce" poured over the puffs.

Creamy Chicken

6 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz cream cheese
1 envelope italian dressing mix (any brand, but Good Seasons is great)

Place the breasts on the bottom of your crockpot. Mix the soup, cheese and seasonings and pour over the chicken. Cook on low for 5-6 hours and serve over rice. Note: low fat varieties of soup and cream cheese work just as well.

Crockpot Lasagna

This is a friends recipe that I received awhile back ago. I make things, but I never remember to take a picture. So, if any of you make this and remember to take a picture, feel free to post pictures.

Layer ingredients until deisired amount
Layer 1 - dry lasagna noodles (broken to fit)
Layer 2 - spaghetti sauce with meat (1 lb. hamburger browned with onion, spaghetti seasoning, 3-4 cans tomato sauce, or a jar of spaghetti sauce)
Layer 3 - 2-3 cups cottage cheese, or ricotta mixed with 2 beaten eggs and 1 T. parsley flakes
Layer 4 - grated mozzarella, parmesan, and cheddar cheeses
Cook on high for 1 hour, turn down to low. Total time 4 hours. If you have a medium setting, cook on medium the total time.

Cafe Rio Follow Up

Here are some pictures of the Cafe Rio meal. Meat recipe below. Brooke says you can use pork or beef. Cafe Rio uses pork. I don't eat at Cafe Rio very often, but the sweet pork salad is very popular. This meat recipe works for the salad too and the ranch dressing recipe would be the salad dressing. FYI: This makes enough food to feed 8 people, I would say (but I had three people's share :)

Pork

Cilantro-Lime Ranch

I came across another blog that had a recipe for the full sweet pork sald. It is Favorite Family Recipes. She has a different recipe for the pork, which I might try next time just to see the difference. I used her recipe for the rice and beans.

Cilantro-Lime Rice


Beans (I used less tomato juice than the recipe calls for, but next time I might just add an extra can of beans and use all the juice)

And here was my taco, or I would call it a burrito, all finished and delicious.

There were so many flavor combinations, and they all went together really well. I would recommend the burrito sized tortillas, since there is so much to pack into it. It seems like a lot of work, but I spread it out throughout the day. I put the pork in the crockpot in the morning, and mixed the ranch a couple hours later. Then I just made the rice and beans right before we ate. It's amazingly wonderful!

Here is the salad I made with the leftovers.

Mountain Dew Dumplings

I googled "mountain dew recipes" one day and came across this one. It was only fitting for my family since my husband loves mountain dew so much. It is delicious!
Ingredients:
2 cans crescent rolls
2-3 firm apples, peeled & cored, cut into 6 or 8 slices each
1 1/2 C. sugar
1 tsp cinnamon
2 sticks butter (don't use margarine)
1 (12-oz )can Mountain Dew
Directions:
Preheat oven to 350°
Place one apple slice in each triangle of dough.
Roll up large end to small.
Place all rolled apple slices in 9 x 13 pan.
Melt butter in small pan, add cinnamon & sugar.
Pour mixture over dumplings, and pour Mountain Dew around dumplings.
Bake 45 min.
Makes 18 dumplings
Serve with ice cream, and pour some of the leftover sauce over it.

Cafe Rio Tacos

Cafe Rio Meat
3 lbs roast
1 c dark brown sugar (I use light, I haven't been able to taste a difference)
1 c worcestershire sauce
1 tsp. oregano
1 tsp. powdered ginger (only if you have it)
1 tsp. salt
1 tsp. chili powder
2 T minced onions

Cook in a crock pot all day on low. 1 hour before serving shred meat and discard juice.
Add 1 c brown sugar
1 c red enchilada sauce (get a good brand, it makes a difference)

Dressing:
1 ranch dressing packet
1/2 c buttermilk
1/2 c sour cream
1 c mayo
2 tomatillos
1 japapeno, cut in half lengthwise and remove seeds
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
Mix in blender and refrigerate 1 hour
You can leave the dressing out if you don't feel like making it. The meat and other toppings itself make it just as good.

Flour tortillas
Top each tortilla with:
meat
lettuce
cilantro
fresh lime juice
green enchilada sauce
dressing
strips of chips
black beans
rice
Pick and choose what you feel like putting on your taco. Enjoy!
Thanks Joanie for motivating me to post this:)

Wild Rice and Tofu Soup

*First, I know this recipe may sound a little out there and weird (unless you are a tofu lover; I am not, but in this soup, or miso soup, I definitely am!), but it is actually really, really good! Its super healthy, very filling, loaded with nutrition, and definitely worth making. My husband is not a "soup" kind of guy, but he loves this soup! Its my favorite thing to make.

**One tip would be to plan ahead when you make this and soak your beans over night. I have been using the canned kind, which are fine, but your intestinal track may not agree with the mixture of beans, tofu, onions, etc., so soaking the beans helps a lot!

Wild Rice and Tofu Soup

Ingredients
1 cup Wehani rice or other wild rice variety

4 tbsp best quality olive oil

1 cup carrots, peeled and diced

1 cup parsnips, peeled and diced (*I don't always use these, but they are good if you do)

1 cup sweet Vidalia onion, diced (*or red onion (?), but I use any onion, white, yellow, or red)

6 cups low-sodium chicken or vegetable stock (*I like mine thick, so I only use 3-4 cups)

3 cups low-fat, plain soy milk

1 garlic clove

1 cup white kidney beans

1 cup kidney beans

1 cup black beans

1 cup regular tofu

sea salt & black pepper, to taste

Directions

1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)

2. Meanwhile, saute carrots, parsnips, and onion in olive oil.

3. In large pot place sauteed vegetables, poultry stock, soy milk. Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper. Number of Servings: 4

Chicken Cacciatore Subs

I don't know if my pictures even look appetizing, but whatever. This is another Rachel Ray recipe. I usually use 4 or 5 chicken tenderloins and only 2-3 sub rolls for my family. But I still use all of the rest of the ingredients. I use chicken stock instead of wine, and lately I haven't been using mushrooms because they are kind of expensive and I don't love them so I just leave them out. But when I do use mushrooms, I only use one cap. I also never have provolone cheese so I just use whatever I have, either cheddar, mont jack, or mozzarella. I use a little dried parsley leaves, or just leave them out. If you don't toast your rolls first, they will get really soggy. It's a messy meal, but really good.

Chicken Cacciatore Subs

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone

Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.

Heat broiler, lightly toast rolls on cookie sheet and remove.

Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

Crockpot Chicken Tacos

I can't remember what website I got this off of, it may have been from the recipe exchange email, so I'm sorry that I can't give the credit to the person it is due.

I made this tonight and my husband was so impressed, I almost wanted to make him think I had slaved over it for hours. But the truth is that it took about 5 minutes to throw everything in the crockpot. Super simple and yummy! What more can you ask for?

Crockpot Chicken Tacos
2-3 Chicken Breasts (I used 6 frozen Chicken Tenders)
1 Can Chicken Broth
1 Pkg Taco Seasoning
1 Cup Salsa
1 Can Corn (I drained them)
1 Can Black Beans, drained

Place in crockpot and cook 3-4 hours on HIGH. Shread chicken (I used a fork and a wooden spoon and didn't have to take them out of the crockpot). Serve with cheese and sour cream on tortillas. It is really runny, so you may want to use a slotted spoon to scoop it out. The recipe I have says they sometimes just eat it like soup. I'm considering adding diced tomatoes to it next time.


On a side note, that is my new crockpot ^ and this v is what happened to my old one.


We got this little crockpot as a wedding gift and it worked well for our little family. It's hard to fit a very big roast in it, and I halved most of the recipes I used, but it was only the two of us. Then I left the lid a little too close to the burner and it melted. I don't think they make the plastic lids anymore, or so I've heard. And I figured we needed a bigger one for our growing family anyway. So I got a 6 quart one as a Christmas present to me. I love crockpots!

Aussie Chicken

2lbs. chicken breasts
8 slices of bacon
1 cup colby jack cheese

Put 2 lbs. of chicken breasts in a bag and shake with 2 tsp. seasoned salt.
Place bacon over breasts and cook at 350 F for 20 mintues (or until done). Take it out of oven and pour following sauce over each piece. Sprinkle with cheese. Bake until cheese is melted. (1/2 cup of mushrooms is optional, and it's really good served with baby carrots in a light butter and brown sugar sauce.)
Aussie Chicken Sauce:
2/3 c. mayo
1/2 c. light corn syrup
1/3 c. honey
mustard to taste (I use about 1-2 tbsp.)
1Tbsp. parsley
1 Tbsp. onion flakes

I also serve this with steamed rice with corn and peas and carrots in it. You can buy the microwaveable kind and steam it in the bag. It's good, but for a family of four you need 2 bags.

Shrimp Tacos

I tried this recipe (from my mother-in-law) last night. I really liked it. I think it might taste okay with chicken, too.

Mint Lime Sauce:
2T chopped fresh mint leaves (I leave these out)
1 C plain nonfat yogurt (I used sour cream)
Zest of 1 lime
1 T EVOO
Freshly ground pepper

Marinade:
2 T EVOO
1 T lime juice
½ t chili powder
Salt & pepper

1 lb large raw shrimp (peeled and deveined)
Marinade for 15 minutes
Cook shrimp in skillet until pink, cut into small pieces

Corn Salsa:
1 C corn kernels
1 C seeded & diced tomatoes
½ avocado
2 scallions
½ t jalapeno
½ T EVOO
1 T lime juice
Salt & pepper

Shredded lettuce
Corn (or flour) tortillas
Serve shrimp, salsa, lettuce and cream in tortillas.

GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD

Thanks for inviting me, Joanie!

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet or milk chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Broccoli Salad

Ingredients:
5 cups fresh broccoli florets
½ cup raisins
½ cup sunflower seeds
½ cup cooked, crumbled bacon
¼ cup red onion, chopped
Optional: 1 cup of frozen peas, thawed

Dressing:
1 cup mayonnaise or salad dressing
2 tablespoons vinegar
½ cup sugar
2 tablespoons milk
salt and pepper to taste

Preparation:
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Serves 4 to 6

I love recipes that use fresh vegetables! I use light mayonnaise and usually add more broccoli than the recipe calls for.

Lettuce Wraps

This is from a recipe I had for PF Changs lettuce wraps that I changed a bit.

Marinade:
1 tsp cornstarch
2 tsp soy sauce
2 tsp water
salt and pepper
1 T canola oil

1 1/2 pounds boneless, skinless chicken, cubed

4 T canola oil
½ C carrots, chopped
½ C celery, chopped
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 (8 oz) can water chestnuts, minced

Iceberg lettuce

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp water (or a little more)
1 tsp. sesame oil
1 tsp. sugar
2 tsp. Cornstarch

Marinade chicken for 15 minutes. Mix cooking sauce in bowl. Add 2 T canola oil to stir fry skillet and heat up. Stir fry chicken for 3-4 minutes until cooked. Set aside. Add 2 T oil to skillet and stir fry carrots and celery for a few minutes. Add ginger, garlic and green onions, stir fry for another minute. Add water chestnuts and cook another minute. Add chicken again and cooking sauce until thickened and hot. Serve in lettuce.
(Optional: 1 package cellophane Chinese rice noodles, prepared according to package and 1 (8 oz) can bamboo shoots, minced)

I halved the recipe, except for the cooking sauce and I used most of that. It was a little strong, though so I would either use more water or the normal amount of cooking sauce.

Spinach Salad

Everyone that's ever had this salad tells me how much they love it. In fact, everytime we get together with Ryan's family, they ask me to bring this salad. You'd think we would get sick of it, but not yet!

Yummy Spinach Salad

• Spinach (1 bag)
• Celery (2-3 ribs)
• Green Onions (2, use white and green parts)
• Cheddar Cheese
• Bacon (4)
• Homemade French Dressing (see below)

This will make enough for 4-8 people, depending on the serving size. There is more than enough dressing, so don't dump it all on. You can change it up and use more veggies and less bacon if you want.

French Dressing:

• 3 T sugar
• 3 T white vinegar
• 1/4 C Ketchup
• 1/4 C Olive Oil
• 2 tsp Worcestershire Sauce
• 1 tsp Garlic Powder
• Salt & Pepper

Wisk together and serve! This doesn't last very long in the fridge. It gets all thick and grainy so use it up quick.

Easy Crockpot Chili

I make this a lot because I keep the ingredients on hand all the time. It's good for how easy it is.

Easy Crockpot Chili

2 lbs ground beef
1 ½ tsp salt
2 ½ tsp chili powder
1 tsp cumin
2 cans diced tomatoes
2 cans red kidney beans (drained)
¾ C water

In skillet, brown beef and drain grease. Add seasonings and cook for a few more minutes on med or low. Add to slow cooker along with tomatoes, beans and water. Stir. Cook on low 7-8 hours. Serve with cheese and fritos if you like

Chocolate White Chocolate Chunk Cookies

These are our favorite cookies!

½ lb (2 cubes) unsalted butter, at room temp
1 C brown sugar
1 C sugar
Cream
Add:
2 tsp vanilla
Add:
2 eggs at room temp
Add:
2/3 C cocoa
Sift and add:
2 C flour
1 tsp baking soda
1 tsp salt
Fold in:
1 ½ lbs white chocolate chunks (or one bag chips)

Bake at 350 for 8-10 min depending on size. They won’t really look done. I like them less done than over done and I make big cookies and put them in for 10 minutes.

Walking Taco

This is like a seven layer dip, but I don't do seven layers.

• Beans (black beans or refried, I like the low fat seasoned refried, chili-lime I think)
• Sour Cream
• Taco Seasoning
• Salsa
• Cheddar Cheese
• Tortilla Chips

I usually use black beans and I mash them up in a frying pan and cook them a little, adding some chili powder, garlic salt and cumin. If you use refried, you don't have to cook them or do anything to them. Spread on the bottom of a 8x8 pan, or other small dish. Mix sour cream with taco seasoning in a bowl. I use a lot of sour cream and maybe half the seasoning packet. I like a pretty thick layer of sour cream since it's the best layer. Spread over beans. Spread a thinner layer of salsa next and top with shredded cheese. Optional layers: smashed avocados (after beans, before sour cream), olives and green onions on top of cheese, or anything else you want. Dip chips and enjoy!

Chicken Pot Pie

Chicken Pot Pie
1 pie crust
3 chicken breasts
5 red potatoes
2 can Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
egg

1. Heat oven to 450
2. Heat two large pans of water - these are for the chicken and potatoes
*I usually add some chicken bullion to the water for taste
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course
**You can also grill or saute' the chicken - as long as it's cooked
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie
*this isn't a one crust pie of course but I do not like having a soggy pie bottom. you'll add the top crust later.
5. saute the onion in butter until it is translucent and tender - it can even be a little golden

*if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. they add wonderful flavor

6. when the chicken is done shred it into bite size pieces
7. the potatoes are done when they break apart by being stabbed with a fork - strain them
8. combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl
9. pour the glorious mixture into the already-cooked pie crust
10. now add the top crust and trim to fit the pie plate.
11. whisk the egg in a small bowl and baste over the top crust
*the egg is strickly for cosmetic purposes, it helps the pie keep it's color and provides a shine when cooked
12. make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking
13. bake for 40 minutes and then let the pie cool for a few minutes on top of the stove
14. serve!

Turkey Meatballs with Linguine

I *borrowed* this recipe from "Everyday Italian" but it is easily one of my favorite dishes.

Turkey Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper

Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil

To Make the Meatballs (do this first)
1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.

5. Bake for 20 minutes

Meanwhile...

6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes (with their juices), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...

7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking

PS - I'd discard the garlic cloves before serving

Salmon with Lemon Caper Sauce

½ C water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 thawed salmon fillets
1 Tbsp. butter
1 Tbsp. capers
pepper (to taste)
parsley (to taste)

1) ½ C water, 2 tsp. lemon juice, 1/8 tsp. chicken broth granules. Bring to boil in skillet.

2) Reduce heat and add 2 thawed salmon fillets. Cover and simmer 4-5 minutes on each side or until done (should flake when poked with fork).

3) Remove salmon from pan. Keep warm.

4) Boil remaining liquid in pan until it reduces to ¼ C.

5) Whisk 1 Tbsp. butter, stir in 1 Tbsp. capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

6) Can be served on bed of cooked noodles or rice.

This is my my favorite salmon recipe.

Salmon Soy Lime Marinade

¼ C olive oil
3 Tbsp. soy sauce
1 Tbsp. lime juice
2 scallions, chopped
1 garlic clove, finely chopped
2 tsp fresh ginger

The above amount is for 2 fillets. They only need to be marinated for 20 minutes or less. In a pan on the stove, simmer 4-5 minutes on each side or until done (should flake when poked with fork). Be sure not to overcook them.

Note: I rarely measure the ingredients exactly and just prepare it to taste.

Pumpkin Cheesecake

(Joanie's picture)

3 packages cream cheese
2 graham cracker crusts
1 cup sugar
1 tsp vanilla
3 eggs
1 C canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
dash ground cloves

Beat cream cheese, ¾ C sugar and vanilla until well blended. Add eggs 1 at a time, mixing on low speed after each addition. Reserve 1 ½ C plain batter. Stir remaining ¼ C sugar, pumpkin, and spices into remaining batter. Spoon ½ of pumpkin batter over crust. Top with spoonfuls of ½ of reserved batter. Repeat layers. Cut with knife for marble effect.

Bake at 325 degrees for 55 minutes or until center is set. Refrigerate 4 hours.

I've actually made a lot of different kinds of cheesecake and this is my very favorite. I haven't tried making it in a springform pan yet but I think it would work nicely.

Lemon Pie

Boil until clear:
2 ½ C water
1 ¾ C sugar
2 T (heaping) corn starch
2 T (heaping) flour

Mix together and then gradually add to the hot mixture above, stirring constantly:
4 egg yolks
½ C lemon juice

You have to boil the first mixture long enough or the pie won't set up properly. Make sure to perfectly separate the egg yolks from the rest of the egg, as any imperfections will show.

My Grandma Benson's recipe, and the best lemon pie I've had.

Chocolate Mousse Pie

9-inch baked pastry shell
14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 servings) pkg. chocolate pudding mix (not instant)
1 (1 oz.) square unsweetened chocolate
2 C. (1 pint) whipping cream, stiffly whipped

1) In lg. saucepan, combine condensed milk, water & pudding mix; mix well.

2) Add chocolate. Over medium heat, cook & stir rapidly until chocolate melts and mixture thickens.

3) Remove from heat; beat until smooth.

4) Cool. Chill thoroughly; stir.

5) Fold in whipped cream.

6) Pour into prepared pastry shell.

Chill 4 hours until set.

8 servings

This recipe is from one of my favorite movies, The Waitress, and it's delicious.

Buttermilk Bran Muffins

1 ½ c. All-Bran (Original)
1 c. buttermilk
1 egg
1 c. light brown sugar
1/3 c. canola oil
1 large apple, shredded (including skin)

½ c. white flour
¾ c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

rolled oats

1) Preheat oven to 425 degrees.

2) Combine first set of ingredients and let stand for 10 minutes.

3) Combine second set of ingredients and make a well in the center.

4) Add the first mixture to the second, stirring only enough to dampen the flour. Batter should be lumpy.

5) Spray muffin tins with vegetable spray and fill with batter. Top with rolled oats.

6) Bake at 425 degrees for 15 minutes.

I found a recipe online for buttermilk bran muffins and altered it so that it would have a lot more fiber but still be delicious (I didn’t cut the sugar). Don’t skimp on the apple – if you don’t have a large one, use 1 and ½ small or medium apples. You can easily add nuts or raisins or whatever you like to them. They’re fast, easy, and delicious. The baking time in Step 6 is what works at sea level, so it may need to be changed slightly for other places.

Chicken Tortilla Soup

This is another of Rachel Ray's recipes. It is probably my absolute favorite of hers. She makes things look easy when you watch her do it. It might not look like the easiest, but it's not too hard, and worth it.

Tortilla Soup

1 lb chicken breasts or tenders
EVOO
Salt & pepper
1 onion
2 small zucchini
3-4 cloves garlic
1 red bell pepper
1 tsp cumin
1 tsp poultry seasoning
1 chipotle in adobo, chopped very small (comes in a can in the Mexican aisle, use one and freeze the rest for the next time)
1 small can tomato sauce
1 (28 oz) or 2 small cans stewed tomatoes (recommend Hunt’s or Kroger brand)
3 C chicken broth
1 small can corn (or large if you like lots)

Serve with: Sour cream, cheddar cheese and crushed up tortilla chips.

Drizzle some EVOO & salt & pepper on chicken and grill. Then cut into small pieces. (If you don’t have a grill, just cut into chunks and sauté it in the pot first.) Add EVOO to pot and sauté onion, zucchini for a minute. Then add garlic & pepper and seasonings. Cook until veggies are tenders. Add chipotle and chicken. Saute for a few minutes… the longer you cook the chipotle in there, the hotter it gets. So if you don’t want it flaming, add the tomatoes and broth pretty soon. I take out the stewed tomatoes and chop them smaller because they come in big slices. Add their juice along with them. You can add more chicken broth if you like more liquid. Bring to boil, reduce heat and simmer for a few minutes.

Cheese Soup

It's time to break out the soup recipes...

From Better Homes & Garden’s Cookbook

½ C chopped carrot
½ C sliced celery
½ C chopped red bell pepper
¼ C thinly sliced green onions
1 C water
3 C milk
1/3 C flour
½ tsp instant chicken bouillon granules
¼ tsp pepper
1 ½ C (6 oz) shredded sharp cheddar cheese
1 ½ C (6 oz) shredded American cheese

Add veggies and water to saucepan, cover and cook for 5 minutes. Do not drain. Combine 1 C milk with flour in small bowl. Add with remaining 2 C milk to pan along with seasonings. Heat until thickened and add cheese. Heat until melted and serve. Yields 5 ½ C.

Indian Butter Chicken

If you love Indian food, this is to die for. It is my favorite thing I've ever made. Try it, you'll like it!

Another Recipe Blog

http://twomomsinthekitchen.blogspot.com/

I found another recipe blog that looked like it had some good recipes.

Oatmeal Chocolate Chip Cookies

This is my Mom's recipe. I always love her cookies!

• 1 c. crisco
• 1 c. brown sugar
• 1/2 c. white sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 c. rolled oats
• 1 c. quick oats
• Desired amount of chocolate chips (1 cup?) -*I also add walnuts sometimes
  

Pre-heat oven to 350. Cream crisco and sugar. Add 2 eggs, beat well then add vanilla. Separately stir together flour, salt and baking soda. Mix flour mixture slowly into batter. Add all oats and chocolate chips, barely mix. Scoop spoonfuls onto baking sheet and bake for 10-13 minutes at 350 degrees. Makes about 40 (?).