Ahroon Recipes

Chicken Cordon Bleu

2010-03-29T19:22:00.001-07:00

This recipe is a little more time-intensive than I generally prefer, but it is worth. every. effort! I modified it slightly from a top-rated recipe on www.allrecipes.com. The sauce is insane.INGREDIENTS
6skinless, boneless chicken breast halves
6 slices Swiss cheese
6-12 slices ham*
1/2 cup all-purpose flour
3 teaspoon paprika
1/2 cup tablespoons butter
1/2 cup unsweetened white grape juice (I doubled to one cup) 1.5
1 teaspoon chicken bouillon granules (I doubled to 2 tsp) 3 tsp
1 tablespoon cornstarch (or flour) 2
1 cup heavy whipping cream 1 1/4

DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. NEXT TIME I WILL USE BAKING STRING. (The cheese will leak out a little bit and that's ok! Or, you can wrap the cheese up INSIDE the ham and it won't leak!) Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the juice and bouillon. Reduce heat to low, cover, and simmer for 30-40 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. (I used colored toothpicks. It made them easier to find, but the coloring spread to the chicken. Some people also recommended using baking ties instead of toothpicks).

Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet with the remaining drippings, juice, and bouillon. This makes an a.m.a.z.i.n.g sauce! Cook, stirring until thickened, and pour over the chicken. Serve warm.

A friend suggested filleting the raw breasts in half instead of pounding them and rolling them. I am going to try that next time!

Cashew Cabbage Salad

2009-08-18T08:19:00.001-07:00

I swiped this recipe from my friend Allison. It's so yummy!

Cashew Cabbage Salad
1 head cabbage, chopped thinly (or 1/2 head green and 1/2 head purple)
1 bunch green onions
1 can (9.5oz) cashews, halves and pieces
1/2 C. - 3/4 C. toasted sesame seeds (I only had about 2 tbs and it was still yummy!)
1 pkg. ramen noodles chicken flavor

dressing:
3/4 C. vegetable oil
3 Tbl. sugar
4 1/2 tsp. vinegar
3/4 tsp. salt
3/4 tsp. pepper
3/4 of ramen chicken flavor seasoning packet

Combine cabbage and green onions then chill. Combine all ingredients of dressing then chill. Right before serving add rest of ingredients, break up dry ramen noodles till little pieces and toss then add dressing and toss.

Honey Lime Chicken Enchiladas

2009-08-18T08:18:00.000-07:00

I found this yummy recipe at the Sister's Cafe. It's really fantastic; even the kids loved it. *The recipe makes 12 large enchiladas and fills (2) 9 x 13 pans.

Ingredients
1/3 cup honey
4.5 Tbs lime juice
1 Tbs chili powder
1/2 tsp garlic powder

6 cups cooked chicken, shredded
12 flour tortillas, soft taco size
4.5 cups colby and/or monterey jack cheese, shredded
(3) 10 oz. cans green enchilada sauce

Directions
Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour 1/2 can green enchilada sauce on the bottom of each 9x13 pan. Fill flour tortillas with 1/2 cup chicken and 1/4 cup shredded cheese. Roll and put in the pan. Pour one whole can of green enchilada sauce over the top of the enchiladas; then sprinkle with remaining cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end for approx 5 minutes to make the cheese brown and crispy on the top.)

*The recipe makes 12 large enchiladas and fills (2) 9 x 13 pans.

Chicken Bruschetta Bake

2009-08-15T14:06:00.000-07:00

I found a version of this recipe on the back of my box of Stove Top Stuffing. I modified it a little (because I'm obnoxious that way) and it turned out really good. The whole family said it was very good, though Kinley wants it made next time without tomatoes ;)
Ingredients:
1 (14.5 ounce) can of diced tomatoes, undrained
1 package Stove Top Stuffing
2 cloves garlic, minced
4 boneless, skinless chicken breasts, cut into strips
1 tsp dried basil leaves
1/2 cup hot water
1 cup shredded mozzarella cheese
1 tbs olive oil

Directions:
In olive oil, cook chicken in large skillet until golden brown, about 2-3 minutes each side (I recommend only two breasts at a time in the pan, but don't add more oil with second batch.) When chicken is golden brown, put in the bottom of a sprayed 9x13 pan.

Mix water, tomatoes, basil, and garlic in a bowl. Add stuffing mix. Sprinkle mixture over the chicken. Bake for 25 minutes uncovered at 350 degrees. Top with cheese and bake for 5 more minutes. Serve warm.

Orange BBQ Chicken Kabobs

2009-08-15T14:05:00.001-07:00

This easy, tasty chicken recipe requires no marinading time! It was so easy and so flavorful!

Orange BBQ Chicken Kabobs

Cut chicken into kabob-sized chunks and put on skewers.
Mix equal parts BBQ sauce and orange juice concentrate. (I mixed two batches just to make sure there was no raw chicken cross contamination.)
Spoon generous amount over kabobs
Place on grill and cook for 10 minutes
Flip over with tongs and brush remaining sauce onto kabobs. Grill for additional 5-10 minutes until chicken is thoroughly cooked.

Chocolate Cake

2009-08-15T14:04:00.001-07:00

For many years I have said "I cook, I don't bake." Well, that sad, goodie-free time of my life is over!

I got this easy, delicious recipe for chocolate cake from my friend Laney and used a frosting recipe that I've had in my files. It makes a yummy combination! It was pretty funny to see me wandering up and down the grocery aisle searching for such exotic items as "cocoa powder" and "shortening".

Now if I could just be brave enough to attempt chocolate chip cookies...

Mommy: Kinley, I made this cake from scratch.

Kinley: You mean from a box?

Mommy: No, from scratch means without a box.

Kinley: Oh, I see. Like... from a box.

Mommy: Sigh...

Chocolate Cake
2 C sugar
3/4 C shortening
3 eggs
1C buttermilk
2 tsp vanilla
2 1/2 C flour
1/2 C cocoa
2 tsp soda
1 tsp salt
1 C warm water

Mix together - Bake in a greased 9x13 pan at 350 for 35-40 minutes until toothpick comeo out clean.

Frosting
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Beat together, spread over cake.

Who wouldn't give a beater to this face?

Apricot Chicken

2009-03-20T20:03:00.000-07:00

I finally perfected my apricot chicken. It doesn't get much easier than this meal. The hardest part is the rice, LOL! Yes, Andrea, I definitely need to get myself a rice maker :) Ingredients:
Enough frozen chicken breasts to fill the bottom of a 9x13 pan. Some small spaces on the bottom ok.
1 bottle french dressing
1 jar apricot preserves/jam
1 envelope lipton onion soup
1 and 1/2 cup water

Directions:
Combine water, dressing, preserves, and soup mix together in a bowl. Pour over the chicken in a 9 x 13 pan. Bake on 350 for 90 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.

Low-Fat Pasta Primavera

2009-03-20T19:34:00.000-07:00

This dish is a low-fat primavera that I originally found in a Pillsbury magazine. While it's a little more time-intensive than I generally prefer, it's yummy and worth it. Plus, I'm getting faster at streamlining the process. Our whole family loves it and it doesn't taste all that healthy!Ingredients:
16 oz sliced fresh mushrooms
2 cups broccoli florets
1/2 cup chopped onion
1 cup diced tomatoes*
1 cup diced, cooked chicken
2 cups halved fresh snow pea pods (optional, and did not use)
12 oz uncooked fettucini
2 cups fat-free (skim) milk
3 tbs cornstarch
1 tbs chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp pepper
1 cup light ricotta cheese
1/4 cup shredded fresh parmesan cheese (not in the green can!!)
3/4 cup chicken broth
4 cloves garlic, finely chopped

Directions
1. Cook and drain fettucini as directed on package. Lightly spray with Pam and toss to keep from sticking together. Cook and chop/shred chicken.

2. Meanwhile, in a 2-quart saucepan, heat milk, cornstarch, basil, salt, and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium; simmer 2-5 minutes, stirring constantly, until sauce thickens. Remove pan from heat.

3. In a blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and the parmesan cheese. Cover; blend on medium-lo speed until smooth. Return mixture to remaining sauce in saucepan; stir well.

4. In a nonstick pot, heat broth to boiling over medium-hgh heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add tomatoes (and pea pods, if used); cook 1 minute longer. Add sauce and cooked fettucine; heat until hot. Transfer to serving platter if desired, and sprinkle with additional fresh parmesan cheese.

*I'm the only one in the family that really likes tomatoes, so I added them fresh to my own plate after serving, instead of cooking them in. I prefer them cooked in for a few minutes, but this works fine.

Rosemary Chicken

2009-03-20T19:30:00.000-07:00

I originally received this recipe from my friend, Heather W. It may not look like much, but I assure you that it has a very unique, slightly addicting flavor to it. Again, our whole family loves this recipe. (And man, I'm in the mood for it again today...) Ingredients:
3 breasts of boneless, skinless chicken
Approx 2 cups flour (enough to dredge chicken in)
4 tsp olive oil divided
4 tsp butter divided
1/4 cup diced onions
4 minced garlic cloves
2 cups water
1 cup white grape juice
4 cubes chicken boullion
1 tsp ground or regular rosemary leaves
1/2 tsp salt
dash pepper
12-16 ounces thin spaghetti, prepared as on package*
fresh chives (optional)

Directions
Cut chicken breasts into thin strips. Dredge in flour. In a wide, deep skillet, combine 3 tsp olive oil and 3 tsp butter and heat over med-high until bubbly hot. Add chicken and cook, turning until lightly browned (3-4 minutes). Remove chicken and set aside.

To skillet, add 1 tsp butter and 1 tsp oil. Add onions and garlic cloves, saute until softened (about 2 minutes)

Add water, grape juice, boulliou, rosemary, salt, and pepper. Simmer approximately 5 minutes. While it's simmering, cut chicken into bite-size pieces. Return chicken to skilled and simmer approximately 8-10 minutes. Sauce will thicken slightly and chicken will be heated through.

Before chicken is added to the pot, get started on the pasta. Cook pasta and drain as suggested on package, but do not rinse (tip I learned from America's Test Kitchen). One idea for this recipe is to break pasta into 2-4 inch pieces before boiling.

When pasta is ready, slowly add pasta to the skillet with the sauce and chicken. Cover and simmer for 2 minutes, serve warm.

Serve with fresh chives (optional, and I keep forgetting, so we never use them)

*Heather recommends angel hair pasta, but the store was out of it when I went shopping this last time. If you use angel hair, I don't know exactly how much to use. You'll just have to feel it out.

Chicken Enchiladas

2009-03-10T11:31:00.000-07:00

I swiped this from my friend's family recipe blog. Thanks, Mandee and Marci!! We all LOVED it! Who knew you could make white enchiladas without cream of chicken soup?

Chicken Enchiladas
This is from Better Homes and Garden Cookbook, 1989 Edition.

8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
3 cups chopped chicken (or turkey)

Directions
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.

For filling, stir 1 cup of sauce into chicken. Place about 1/2 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes

Sundried Tomato Pasta

2009-03-10T11:30:00.000-07:00

My whole family just loves this recipe that I got from my friend Johanna. Even my tomato-haters (and I have three) love it.

INGREDIENTS
1 (12 ounce) package farfalle (bow tie) pasta*
2 Tbs - 1/2 cup butter (I've tried both and everything in between. They are all good).
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes**
4 tablespoons grated Romano cheese***

DIRECTIONS
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken sauce. Serve warm.

*I used spiral noodles because I didn't have enough bow tie. It was good with the spiral, but I have had it before with the bow tie and I thought it was much better with bow tie.

**Cheapest (and largest) jars of sundried tomatoes can be found at Costco. Otherwise, smaller jars (enough to make this recipe 3 times) can be found in the canned and jarred tomato section in your regular grocery store, $3.99 at Smell-mart.

***Recipe calls for 2 Tbs. Johanna always uses extra and I used 4 when I made it.

Apple Stuffing Pork Chops

2009-03-05T16:54:00.002-08:00

I swiped this recipe from my friend Jandy's blog. We have made it twice now and it is DELICIOUS. It is originally from a Kraft magazine and I have made two teensy modifications.

Ingredients
1 can apple pie filling
6 thin-cut pork chops, boneless
1 pkg stovetop stuffing, prepared as on box
1 Tbs olive oil

Directions
In a baking dish, pour apple pie filling in the bottom. Heat olive oil in a pan, on med-low heat, sear pork chops until golden brown, approximately 1-3 minutes each side. Lay porkchops on top of apple filling. Top with stove top. Bake uncovered for 30 minutes on 350.

The Most Amazing Chili

2009-03-05T16:54:00.001-08:00

My friend Jamie gave a recipe for the most amazing chili. We have made it several times and we never get sick of it. It really is fan. tas. tic. With her blessing, I share the recipe with you. I'll just say that regardless of how the ingredients below may sound, this is definitely chili. This is not taco soup!

Ingredients
1 can chicken broth
1 lb ground beef
1 lb pork sausage (or more beef)
1 lb shredded chicken (Jamie uses rotisserie, I shred three cooked chicken breasts)
3 cans "ranch style" beans
1 C sweet corn (frozen)
2 26 oz jars of salsa (Jamie recommends Sam's Choice (Walmart) black bean and corn, and garlic and lime. I now make it with one each of those two.)
1/4 - 1 cup sugar (I use brown)

Directions
Brown beef and sausage and cook chicken. Mix all ingredients well, simmer in crock pot on low for appromixtely 8 hours.

*If you use the crock pot to mix in, add wet ingredients first, meat last, otherwise the meat may get stuck to the sides of the pot and burn.

**Do not attempt to double the recipe. This makes a surprisingly gigantic amount, barely enough to fit in my big crock pot.

Potato Soup

2009-03-05T16:53:00.001-08:00

So... I successfully made potato soup this weekend. Hey now, don't all gasp in shock and faint away at once! I assure you no one was more surprised than Justin and the kids. I've really missed cooking lately, I can tell you that.

I combined a delicious recipe that I got from my friend Nikki with one that I found online. I think it turned out great and it was a big hit with the whole family, so I thought I'd share the recipe.

INGREDIENTS
6 cups peeled and cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups diced carrots
5 cube chicken bouillon
4 cups water
1 tbs dried parsley
1/2 teaspoon salt
2 pinch ground black pepper
2 Tbs all-purpose flour
3 cups milk
1 1/2 cups shredded cheese
2 cups chopped ham (or hamburger)

DIRECTIONS
In a large pot, add potatoes, carrots, celery, onion, chicken bouillon, water, parsley flakes, salt, and pepper and simmer until vegetables become tender (approx 45-60 minutes. Carrots take the longest.)

When veggies are tender, in a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick (approx 5-7 minutes).

Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

*Add more salt if needed, but remember that with leftovers, the salt will have had a chance to leak out of the ham, so be careful you don't overdo it!

Summer Kabobs

2009-03-05T16:52:00.002-08:00

It is officially summertime! I found (and slightly modified) this recipe that I found online. It was awesome and we're doing it again super soon! If you smell somone grillin' it's probably us!!

INGREDIENTS
3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
1-2 red, orange, or yellow peppers, cut into 1-2 inch pieces.
1 fresh pineapple cut into 1-2 inch pieces
1 onion, cut into 1-2 inch pieces

DIRECTIONS
Mix first five ingredients. Pour half of mixture over onions, peppers, and pineapple. Stir very well. Let sit for 5-10 minutes, stir well again. Drain/strain marinade back into original container. Pour almost all of remaining marinade (remember to keep some out for basting later!!!) into a bowl with the chicken. (If you don't do this, the pineapple will soak up too much of the marinade). Stir well, refrigerate at least 30 minutes. Start soaking skewers in water.

When ready to grill, thread veggies and pineapple on separate skewers from meat. Cook chicken kabobs 10 minutes on one side; turn, baste with additional sauce and cook for additional 10-15 minutes, turning and basting occasionally until chicken is thoroughly cooked.

Grill vegetables 10-15 minutes, turning occasionally until peppers look soft. Onions may get crispy edges, but they don't seem to soften on the grill much, so they aren't a great indicator.

Apple Quesadilla

2009-03-05T16:52:00.001-08:00

So the strange cravings I have been having are for things that I've never actually had before. I'm craving things I see on the covers of magazines or online. I found about a million variations of this recipe online and combined them into what I thought would make me happy (based on what I had in the fridge). Yum yum! Wow! Even better than I thought! And Tanner likes it too. Kinley is turned off by the onions. Her loss!

Ingredients:
two tortillas
shredded cheese
honey mustard (optional)
lunchmeat cut in strips or square (ham is usually recommended, though I used turkey)
onions sliced in rings and sauteed in "I can't believe it's not butter" spray and salt (sea salt is very nice) (also optional, but I looooooove sauteed onions!)
The magic ingredient: apple slices.

Directions
Spread a light layer of honey mustard on one side of a tortilla. Layer cheese, lunchmeat, onions and a generous layer of apples. Cover with the second tortilla. Grill on both sides and serve immediately. Delicious!!

Orange Strawberry Spinach Salad

2008-06-23T15:41:00.000-07:00

6 oz of fresh baby spinach
3/4 cup sliced strawberries
2 sliced bananas
2 sliced avacado

dressing:
1/4 cup orange juice
1/4 cup olive oil
1 tsp honey dijon mustard
2 tbs sugar or honey

Super Yummy!

Serve with corn on the cob.

Layered Tortellini Pesto Chicken Salad

2008-06-05T15:06:00.000-07:00

We have a new favorite recipe! Yummy!!I made this salad last night (also from the Pillsbury magazine, what a treasure!) and it went over very very well. Kinley didn't love it because there were peppers in it, but Tanner ate a huge bowl and asked for more and Justin told me six times that he really really liked this new dinner. He said it's the best new recipe I've made in a long time and he wants it repeated soon! The pic in the magazine shows it all layered and pretty before mixing it up, but I couldn't get that step quite right. So my picture shows it all mixed up and ready to eat :)

I've modified it slightly from the original:

Layered Tortellini Pesto Chicken Salad
Ingredients
3 uncooked cups cheese-filled tortellini
1 cup peas, cooked and cooled
5 cups torn romaine lettuce
2 cups chopped or shredded chicken
1 medium red or orange bell pepper, chopped small
1/2 cup low-fat or fat-free Miracle Whip or mayo (I used miracle)
1/2 cup basil pesto (from the spaghetti sauce aisle)
1/4 cup low-fat buttermilk

Directions
In a small bowl or food processor, mix mayo, pesto and buttermilk. Chill in fridge at least 90 minutes.
Cook and shred/chop chicken. Chill in fridge at least 90 minutes.
Cook tortellini as directed on package. Drain, rinse with cold water, spray lightly with Pam spray to keep from sticking, chill in fridge for at least 90 minutes.
Prepare lettuce, pepper, and peas. Can be mixed and chilled ahead of time.
When ready to serve, mix all ingredients in a large bowl and serve immediately.

Apple Quesadilla

2008-06-05T15:04:00.001-07:00

Asian Coleslaw

2008-05-14T09:31:00.002-07:00

Asian Cole Slaw
Ingredients
1 16 oz bag cole slaw
15 oz can mandarin oranges, drained
Approx 1/4 cup butter
4 oz slivered almonds
1 package crushed ramen noodles
1/2 cup diced green onions
1/2 cup sugar
1/2 cup oil
1/4 apple cider vinegar
2 tbs soy sauce

Directions
Pre-heat oven to 350 degrees. Mix cole slaw with diced onions, put in fridge to keep cool. Melt butter and mix in crushed ramen noodles and nuts. Spread on cookie sheet, bake on 350 until browned, turning often to avoid burning. Set aside to cool at least 15 minutes.

In a blender (three cheers for the Magic Bullet!) mix sugar, oil, vinegar, and soy sauce. Refrigerate until ready to mix and serve.

When browned and cooled, add nuts/ramen mixture to cole slaw and stir well. Add drained mandarin oranges, then pour dressing over entire mixture. Stir well and serve immediately.

Vanilla Ice Cream

2008-05-14T09:31:00.001-07:00

For Justin's birthday, I got him an ice cream maker. We busted it out last night for our maiden run. Justin made the ice cream all on his very own and it was delicious! Thanks, Kim and Shay for the inspiration, and for the recipe!

From Better Homes and Gardens
Vanilla Ice Cream
Makes 2 Quarts

4 cups half-and-half
1 ½ cups sugar
1 Tbsp. vanilla
2 cups whipping cream

In a large bowl combing half-and-half, sugar, and vanilla. Stir till sugar dissolves. Stir in whipping cream. Freeze ice cream mixture in ice cream freezer according to manufacturer’s directions.

Amish Macaroni Salad

2008-05-14T09:29:00.002-07:00

I found a macaroni salad that I actually like. I found it on http://www.allrecipes.com/ and it was the highest rated macaroni salad listed. I think the sugar in it makes it deliciously sweet. The kids both ate it semi-willingly, though they didn't absolutely love it. But why would they? There are green things in it.

INGREDIENTS
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped (I used green)
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

DIRECTIONS
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

More Meatballs

2008-05-14T09:29:00.001-07:00

Meatballs
Approx 70 frozen meatballs (could do more)
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (87 cents at Wal-mart!)
2 tsp Worcestershire sauce

Directions
Mix sauce in crock pot. Add meatballs and stir well. Cook on high for 3 hours. Delicious and easy! Serve on sandwich rolls or with toothpicks.

Stovetop Meatloaf

2008-05-14T09:27:00.000-07:00

I first heard of this recipe from my friend Jen and from some of her friends and family suggestions. I made it tonight and it was a big hit with the whole family! Extremely easy, very moist (but not gross-moist), and very different from any meatloaf I've had before! Kinley is already asking if she can have it tomorrow for lunch :)

Stove Top Meatloaf
Ingredients:
Loaf*:
1 & 1/2 pounds ground beef
1/2 to 1 box of stuffing
1 & 1/2 cups applesauce

Sauce (optional, but really yummy!):
2 tbs brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp mustard

Directions:
Mix beef, stuffing and applesauce, put in greased breadloaf pan. Mix up sauce, spread evenly on top. Bake uncovered for 90 minutes.

*These are the exact amounts that I used. You can use more or less of any of the ingredients to taste. I think that's the amount of beef I used, LOL. Mom Bradshaw, how much Bradshaw beef is in one of those things anyway?? :)

Chicken Stoup

2008-05-14T09:26:00.000-07:00

My friend Laney makes a frightfully delicious chicken "stoup" or "stewp", I don't know how you spell it. I'm adding it to my master menu and thought I'd share the recipe while I'm at it! Thanks, Laney!

Ingredients
3 chicken breasts
3 c chicken soup stalk/broth
2 c carrots
2 c celery
3/4 onion
2 c cream of chicken soup
1/4 c evap milk
2 1/2 -4 c noodles

Directions
Boil chicken in soup stalk and 3 chicken boullion cubes. Once cooked, remove chicken and add veggies. While veggies cook, cut up chicken put back in with veggies, add soup and evap milk. Separately cook noodles until they are al-dente and then add to soup.

Smoothie

2008-05-14T09:24:00.000-07:00

Yum-Yum smoothie recipe, made with friends (my dates, since my usual hot tamale was off counting other people's taxes!) Thanks for the invite!

Ingredients:
2 cups fresh pineapple
1 orange
1 banana
1 container strawberry yogurt
1/2 cup water
1 cup ice

Directions:
Blend pineapple, orange, water, and yogurt together until smooth. Add banana and blend again. Add ice and blend again. YUMMY!!

Pasta Perfect

2008-03-03T09:49:00.002-08:00

Natalie recommended this recipe recently. We ate it this evening -- BAM!! Instant family favorite, no lie. The kids inhaled it and Justin loved it too. It was in a Kraft magazine originally.

Ingredients
3 cups farfalle (bow-tie pasta), uncooked
4 cups broccoli florets (chopped)
3 tbs Kraft roasted red pepper Italian with parmesan dressing
6 small boneless skinless chicken breast halves (1 ½ pounds)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 ounces cubed cream cheese (I used fat-free)
¼ cup grated parmesan cheese

Directions
Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. (or steam broccoli separately). Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic. Cook 5 minutes, turn chicken over; continue cooking 4-5 minutes or until chicken is cooked through.

Drain pasta, return pasta to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes, or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.

Cut chicken crosswise into thick slices. Fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.

Makes 6 servings, about 1 ½ cups each.

**I cooked two regular breasts of chicken. When it was cooked through, I cut it into bite-sized pieces, smaller would have also worked. I only then added it to the pan and began to cook it up with the dressing and garlic. Also, to serve, I mixed the entire mixture together instead of removing the chicken and fanning it out pretty on top, which would have also been nice.

Italian Chicken

2008-03-03T09:49:00.001-08:00

Justin wooed me with this simple and delicious recipe from his mother when we were dating. It has since become a family favorite. Of course, I'm the one who makes it now, LOL!

Ingredients
4 large frozen chicken breasts
6 slices provolone cheese
1 jar or can of your favorite spaghetti sauce ($.82 Hunts Chunky Garden recently)

Directions:
Place chicken in baking dish. Pour entire can of sauce over the chicken. Bake covered for 60-75 minutes. Remove from oven; drape cheese over the chicken. Recover, continue to cook for 15-25 more minutes.

Spinach Salad

2008-02-26T10:56:00.000-08:00

I originally got this recipe from Heather. I loved it. I tweaked it ever so slightly for lunch today and liked it even more -- more taste, less oil.

Thanks, Heather! The modifications we discussed were FABULOUS! If you try the changes, you'll have to let me know what you think!

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 oz fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded

Dressing:
3 tsp Dijon mustard
3/4 C olive oil
3/4 C vinegar
3/4 tsp black pepper
3 tsp honey
1.5-2 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Carrot Delight

2008-01-16T13:57:00.002-08:00

Alright, I have tweaked this recipe to be juuuuuuust right :) Ingredients:
1 large orange (or 2 mandarin oranges)
1 banana
1/2 cup water
15 baby carrots
supplement of choice (optional, and I chose Benefiber)

Directions:
In a blender, blend the orange, banana, and water until smooth. Add supplement and blend thoroughly. Add carrots last and blend on high until smooooooth.

It tastes mildly of banana and I can't decide if I detect a hint of orange or not, or a hint of carrot. So....mostly banana with some ever-so-vague indefinable something else. Kinley drank more than half of mine and asked me to make it again tonight! SUuuuuuper delicious! Add ice to the blender if you want it colder!

Costco Garden Burgers

2008-01-16T13:57:00.001-08:00

Kinley and I are completely addicted to Costco garden burgers, which I bought on a lark last week because they were cheaper than turkey burgers. They are super delicious! You have to cook them in a pan on the stove because microwaved is really nasty. Even Justin really likes them, though he prefers his smothered in cheese and served on a big fat bun. But who cares? The main ingredients are brown rice, mushrooms, and onion, I think, none of which I can actually taste individually. I eat it with a little bit of ketchup. Anyway, 5 stars!

Broccoli Drink

2008-01-16T13:56:00.001-08:00

Ingredients:
1-2 cups fresh pineapple
1 large orange
2 cups broccoli

Directions:
Throw the fruits in the blender and puree. Add the broccoli and finish the job. It shrinks into a small, spoonable drink serving. It was a little gritty, but really tasty. I couldn't even taste the broccoli. I don't really mind the taste of broccoli, per se, but pineapple is just so much better, especially for breakfast :) Tanner even shared it with me. And he doesn't do fresh or steamed broccoli at the moment. Or fresh pineapple or oranges for that matter...

Super Salmon or Fabulous Fish

2008-01-16T13:55:00.000-08:00

I love this salmon recipe. You might too.

The quote from Justin: "Are you sure this is healthy? This tastes way too good to be healthy." Kinley and Tanner ate several servings.

Ingredients:
One large salmon filet (Costco's are delicious)
"I can't believe it's not butter" spray (or real butter, as you like)
Lemon pepper

Directions:
Cover a cookie sheet (or something similar to it) in tin foil. Spray with cooking spray. Lay salmon flat on top. Spray with butter all over the top, season liberally with the lemon pepper. Broil uncovered on low for 25-30 minutes in the oven. Delightfully crispy on top, but flaky, moist, and tender inside.

Outback Steakhouse Alice Springs Chicken

2007-12-17T12:52:00.000-08:00

I made this dish again this weekend. I slightly modified it, and it was awesome. So I've reposted it, complete with pictures and modifications :) Enjoy! It's so delicious!

Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1 1/2 teaspoons vegetable oil
2 tablespoons lemon juice

Chicken:
6 skinless, boneless chicken breasts
1 tablespoon vegetable oil
4 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika to taste
8 slices bacon, COOKED
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/8 cup fresh parsley (optional)

Directions:
Combine 1/2 cup mustard, 1/2 cup honey, oil and 1 tbs lemon juice in small bowl. Whip mixture for about 30 seconds. Pour as marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.

After the chicken has marinated, preheat oven to 375 F and heat up frying pan with 1 teaspoon of oil over medium heat. Sear chicken in pan for 4-5 minutes per side, depending on the size of the breast, or until golden brown. **This is the majority of the cooking time, so don't skimp on time. You don't want raw chicken! Remove the pan from heat, and transfer chicken into a baking dish.

As the chicken is cooking, sauté the sliced mushrooms in butter in a separate pan. Season chicken with salt, pepper, and a dash of paprika. Mix 1/2 cup honey, 1/2 cup mustard, 1 tablespoon lemon juice and pour the entire mixture over the chicken.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 15-30 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.

Capellini Pomodoro

2007-12-13T11:48:00.000-08:00

This was a good vegetarian dish I made last week. Tanner liked it, Justin liked it, but said it would have been perfect with a lot more chicken (there was none) and far fewer tomatoes (the "pomodoro" part). Kinley just hung her head in exasperation of all the tomatoes. I, for one, thought it was really good just the way it was :) Maybe a little more basil.Capellini Pomodoro
Ingredients
2 and 1/2 pounds roma or plum tomatoes
2-3 cloves minced garlic
1 ounce fresh basil leaves, minced
1/3 cup virgin olive oil
3-5 ounces fresh parmesan cheese
12 oz dry angel hair pasta, cooked
1/2 - 3/4 teaspoon black pepper.

Directions
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Recipe modified from Olive Garden's recipe.

Snow Ice Cream

2007-12-09T15:12:00.000-08:00

a big bucket of fresh clean snow
enough cream to make it the texture of soft ice cream
sugar to taste
a bit of vanilla

fruit puree if desired (I like strawberry)

Thanksgiving Dressing

2007-12-02T17:04:00.001-08:00

I love dressing. I love making dressing. I love eating it. I love improving (at least in my own mind) the dressing recipe from year to year. The following was this year's Thanksgiving stuffing.

Ingredients
2 loaves bread (I used Granny's)
4 cups diced celery
2 cups diced onion
½ cup butter
2 cups chicken broth
1 and 1/2 cups evaporated milk
3 eggs
1 teaspoon salt
4 tablespoons rubbed sage
2 teaspoons poultry seasoning
1 ½ cups dried cranberries (craisins, on 12 oz bag)
3 cups peeled, chopped apples

Directions
Break bread into small pieces and allow to dry out, overnight is preferable.

Simmer onions and celery in saucepan with butter and broth until tender. Remove from heat, add evaporated milk, salt, and dried cranberries. Allow to cool. When mixture has cooled (about room temperature or so), beat eggs and add them to mixture. Add apples to mixture.

When bread is dry, add sage and poultry seasoning, toss to mix well in a large bowl. Slowly add wet mixture to bread and mix gently until well moistened.

Pile high in the largest pan you’ve got, cover with foil and bake for APPROXIMATELY 90 minutes on 350. Remove the cover for the final 30 minutes. Serve warm.

If you bake it in two 9 x 13 pans, change cooking time to 60 minutes, removing cover for final 15 minutes.

It turned out great! At least I think so :)

Philly Sandwich

2007-12-02T17:03:00.001-08:00

I made these last night. They turned out better than I had even hoped. I've never thought to mix everything together so completely and it made a huge difference. Philly Sandwich

Ingredients
1 and 1/2 pounds shredded beef, cooked in a crock pot in advance. I used thin steaks, but a roast will do. Other people use ground beef, which is supposedly very delicious as well.
1 green pepper
Entire large package of fresh mushrooms (what is that, 8 oz? 16 oz?)
1 cup diced onion
3 tbs butter
1/2 block of cream cheese (I used fat-free)
1 cup mozzarella cheese.
2 tbs worchestershire sauce
1 clove garlic
salt and pepper to taste

Directions
Use the butter to saute green pepper, onion, mushrooms, and garlic together. Add worchestershire sauce, beef, salt, and pepper. Slowly stir in cream cheese, then mozzarella cheese. Serve immediately on toasted deli rolls.

Notes: This made a SURPRISINGLY large amount of food. We had plenty of leftovers for today. I think one of the keys to success is not having too much beef in the mixture. I prefer it heavy on the toppings, lighter on the beef (strange, since I'm generally a rabid carnivore). But it seemed more flavorful that way. It turned out to be a good thing that I didn't have as much beef as I had hoped to work with :)

Anna Banana Dogs :)

2007-12-02T15:03:00.000-08:00

Annabelle actually did this recipe :) She found it in a Friend Magazine and she made it yesterday. It was fabulous, and really fixed that sweet tooth I had :)

-Put peanut butter and jam on the two sides of a hot dog bun, then lay a banana in the middle like a wiener :)
-Enjoy!

Chicken Rice-a-Roni Salad

2007-11-19T11:25:00.000-08:00

Chicken Rice-a-Roni Salad

Ingredients and Directions
Chicken Rice-a-Roni (make up a box - according to the reduced fat directions) and refrigerate
1 can, sliced water chestnuts - roughly chopped
2 cups grapes
1 cup raisins
4 large chicken Breasts (cooked, cooled and cubed)
2 sticks celery, cut up
4 apples cut bite-sized (put in salad when ready to serve for freshness)
toasted, slivered almonds (can skip to cut extra calories)
1/2 cup light mayonnaise
1 bunch green onions, sliced

Mix together in large bowl and serve in *lettuce cups. Keep Refrigerated.

*We did not use lettuce cups last night; just ate it by the spoonful, and it was still great!!!

Hot Apple Cider

2007-11-19T11:24:00.000-08:00

Originally from my friend Mindy)

Hot Apple Cider

Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish

Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Breakfast Casserole

2007-11-12T13:52:00.001-08:00

Breakfast Casserole
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk

Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup

**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.

Red Lobster Cheddar Bay Biscuits

2007-11-12T13:44:00.000-08:00

I LOVE the biscuits at Red Lobster (the 2 times I have had them). I just tried out this copy cat recipe. They turned out beautifully and they tasted authentic. Delish! Kinley enjoyed eating the batter raw, which I thought was disgusting, but I allowed it since there were no raw eggs involved!

Here's the recipe:
Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Bradshaw Breakfast Burritos

2007-11-12T13:41:00.001-08:00

Breakfast Burritos
Ingredients:
8 large eggs
1/4 cup half-and-half (or milk)
1/2 tsp salt
1/8 tsp pepper
2 tps vegetable oil
6 ounces chorizo sausage (or breakfast sausage)
1 red onion, chopped fine
1 red bell pepper, chopped medium
1 jalapeno chile, minced
t tbs unsalted butter
6 ounces (1 and half cups) cheddar cheese shredded
3 scallions, sliced thin
6 tortillas
1 cup sour cream (optional)
1 cup salsa (optional)

Directions:
Whisk together the eggs, half-and-half, salt, and pepper.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage and cook until lightly browned, and 1 and half minutes. Add the onion, bell pepper, and halapeno and continue to cook until they ahve softened and are beginning to brown, about 5 minutes. Transfer the sausage mixture to a medium bowl and cover to keep warm.

Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side to the other until they are nicely clumped, shiny, and wet, about 2 minutes.

Quickly fold in cheddar and scallions, then remove the mixture from the pan. Fold in the sausage mixture. Distribute mixture to warm tortillas and serve immediately. Top with sour cream and salsa.

Roasted Red Pepper and Sweet Potato Soup

2007-11-08T09:48:00.000-08:00

Tonight I attended a little Halloween Dinner Club. There were a great many very delicious recipes, but this healthy soup one was freakishly and surprisingly good. Heather, Courtney, make this immediately.

Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce

Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.

** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.

Meatball Sandwiches

2007-11-08T08:19:00.000-08:00

I have somewhat tweaked the recipe from what it once was the first time I posted it. I shrunk the meatballs to the size they were originally intended to be, and doubled the amount of sauce. Saucey!! Yum!

Meatballs
6 pounds lean ground beef
6 eggs
3 cup dry bread crumbs
3/4 cup finely chopped onion
1 and 1/2 Tbs salt
2 Tbs Worcestershire sauce

Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional, but delicious!)

Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in three ungreased cookie sheets.

Mix sauce ingredients together, scoop 1 tsp of sauce onto each meatball. Cover with foil and bake on 350 for 45 minutes.

Stir meatballs around in sauce and serve on soft sandwich rolls with a slice of provolone cheese, or as an appetizer with toothpicks!

Honey Twist Bread

2007-11-07T16:27:00.001-08:00

Honey Twist Bread

1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour

-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Cut each half in half, roll out four ‘worms’ then twist two of them together at a time. LET RISE again on large red silicon mat (that's what I use for non-stick) in a cookie sheet with sides.

1/4 C honey
2 TBS butter
2/3 C chopped walnuts

-melt butter and honey in a saucepan. Food process walnuts and put in a bowl. 'Paint' the risen bread on one side with the melted honey and butter, using a pastry brush, turn it over and paint rest of it, using ALL of it, just soak it :) Sprinkle walnuts on top of honey. Bake at 400 degrees for 15-20 minutes.

Tuna Cheddar Chowder

2007-10-05T10:25:00.000-07:00

4 carrots, shredded
1 onion, chopped
2 potatoes, diced
3/4 to 1 C whole wheat flour
4 C chicken stock
4 C milk
2 6 1/2 oz. Tuna, drained
1/2 tsp celery seed
1-1/2 tsp Worchester sauce
1/2 tsp salt
2 C cheddar cheese

-In large sauce pan, sauté carrots, onion, and potato in water until soft. Mix in flour. Add chicken stock and milk. Heat, stirring constantly until thick and bubbly. Add the tuna, celery seed, Worchester sauce and salt and heat through. Add cheese and stir until it melts.

Polish Potato Soup

2007-10-05T10:24:00.000-07:00

Peel and slice and put in crockpot:

7-10 potatoes, peeled and chopped
3-5 carrots, peeled and sliced
1 1/2 Qts. water
1/4 tsp black pepper
3 celery stalks, sliced
1 large onion, sliced or minced
2 C chicken stock
1/2 tsp salt
2 TBS butter
2 TBS whole wheat flour
1 C sour cream

-cook on high in crockpot 6-8 hours.

Sis. Spencer’s Oyster Crackers

2007-10-05T10:23:00.000-07:00

Absolutely delicious!

3 bags (10 oz) oyster crackers
1 C oil
1 tsp dill weed
1 tsp garlic powder
1 pkg powdered Ranch dressing

-mix together all but crackers, and pour over crackers.
-stir

Jason's Nachos

2007-10-05T10:22:00.000-07:00

A General Conference staple in our house :)

Nacho chips
Shredded cheese
Salsa

-layer nachos and cheese in baking dish. Bake to melt cheese.

Linda's Crunchy Indian Snack

2007-10-05T10:21:00.000-07:00

I realize this is not an easy one to make, adn includes less than normal ingredients, but it is OH SO yummy! Reminds me of a spicy trail mix.

1/2 C raw lentils
1/2 C raw long grain rice
1/2 C raw split peas
6 C water

4 TBS olive oil
2 TBS sesame seeds
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric

1 C roasted peanuts
1 C cashews
1/2 C raisins
1/8 tsp cayenne
1/4 tsp ground cloves
2 tsp salt

-rinse lentils, rice and peas then put in pan with water. Bring to a boil, and boil for 1 minute.
-remove from heat, cover, set aside for 10 minutes.
-drain and rinse with cold water. Spread on paper towel and pat dry.
-in large frying pan, heat oil on medium heat and add mixture, plus sesame seeds, coriander, cumin and turmeric. Cook, stirring until toasted (15 minutes or so).
-remove from hot pan and let cool TOTALLY.
-add rest of ingredients.
-eat as a finger snack.
-makes 4 Cups.

Chrissy’s Fruit Salad

2007-10-05T10:19:00.000-07:00

We eat this instead, when we want to go buy ice cream :)

Bananas
Apples
Pears
Mangos
Canned pineapple
Raisins
Canned pineapple juice (amount needed to make it as juicy as you want, drink the rest :)
Cinnamon

-Slice fruit and mix together.

Heather's Yummy Potato Casserole

2007-10-05T10:18:00.000-07:00

Potatoes
Mushrooms and onions –OR- Onions and broccoli
Butter
Garlic powder
Parsley
Parmesan cheese

-scrub potatoes and bake them (either in microwave, or oven).
-when they are fully cooked, place in baking dish.
-slice them down the middle, then criss-cross cut them as well.
-fill open potatoes with butter, then garlic powder.
-top with as much vegetables as you want. They can be chopped finely or in chunks, which ever you prefer.
-top vegis with cheese, then parsley.
-bake on 400 degrees to cook vegis and slightly brown the cheese.

Tomato and Basil Toasts

2007-10-05T10:17:00.000-07:00

1 thin French bread about 16” long, cut on the diagonal into 3/4” slices
olive oil
1 lb sliced tomatoes
1/2 C black pepper
4 oz. Shredded mozzarella cheese
basil

-Heat oven broiler.
-Brush both sides on each slice of bread with olive oil.
-Place on stone and broil until very lightly toasted (5 minutes).
-Top with tomato slices, salt, pepper, and cheese.
-Broil until cheese melts.
-Top with basil.

Sweet Potatoes and Apples

2007-10-05T10:16:00.002-07:00

(Healthier than the traditional 'marshmallow on top' version for Thanksgiving :) And yummy too!

5 sweet potatoes
3 large apples
butter to grease dish
2 TBS butter
3/4 C maple syrup

-Wash potatoes and pierce them several times with fork. Put on stone and bake them at 350 for 1 hour.
-Cool.
-Peel and slice apples into thin slices.
-Grease casserole dish with butter
-Fill dish with 1/2 the potatoes, then 1/2 apples.
-Layer rest of potatoes then rest of apples.
-Cut 2 TBS butter into tiny pieces and place them on top.
-Pour maple syrup on top.
-Cover and bake at 350 for about 30 minutes.

Scalloped Potatoes

2007-10-05T10:16:00.001-07:00

(makes a 9x12 pan and a 9x9 pan together)

about 10-15 potatoes, depending on size (peeled, and sliced)
1 large onion, chopped
shredded cheese (colby jack, or cheddar)

3 tsp salt
8 eggs, beaten
4 C milk
4 tsp dried parsley
2 tsp black pepper
4 tsp paprika
2 tsp dry mustard powder (important ingredient)
parmesan cheese (to thicken it, not sure how much)
butter to melt in pans

-slice potatoes and mix with diced onion.
-melt butter in pans.
-layer potatoes, then cheese, potatoes, cheese, etc… in pans.
-mix rest of ingredients well, and carefully pour over potatoes.
-bake 375 degrees for about an hour, covered, until potatoes are soft.

Megan's Thanksgiving Dressing

2007-10-05T10:14:00.002-07:00

Again, one of yours, Megan, but our new favorite!

(makes two 9x13 pans)

1 celery stalk (or more)
1-2 diced onions
1 1/2 C butter
2 loaves bread (if using our own bread, only use 1 1/2 loaves)
3/4 can evaporated milk (try using 2 C milk)
2 C chicken stock
3 eggs
3 TBS sage
salt
pepper

-break up bread into bread crumbs and let dry out overnight.

-chop onions and celery and put into saucepan with butter and stock. Cook until tender.

-add milk and allow to cool. (can put into fridge overnight if desired.)

-Stir up eggs and add to mixture.

-add bread crumbs, salt, pepper and sage.

-Put into 9x13 pan, and bake at 325 degrees, for about 1 1/2 hours. Take off tin foil last 10 minutes.

Honey Glazed Carrots

2007-10-05T10:14:00.001-07:00

1 lb carrots
2 TBS butter
1/4 honey
1 tsp lemon juice

-Cut carrots . Steam until ready. Melt butter in pan. Stir in honey and lemon juice. Add carrots and cook slowly until glazed.

Homemade Zesty Fries/ Cajun Fries

2007-10-05T10:11:00.002-07:00

Homemade Zesty Fries
Potatoes
Olive oil
Vinegar
Salt
Pepper
Garlic powder

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more salt on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

-or for a spicier version- (I always make a pan of each at the same time, since we have folks who like both)

Spicy Fries
Potatoes
Olive oil
Vinegar
Cajun spices

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more spices on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

Golden Parmesan Potatoes

2007-10-05T10:11:00.001-07:00

2 lbs. new potatoes, cut into quarters
1/3 C olive oil
1 1/2 tsp Italian seasoning (basil, oregano, or a pre-mix)
2 cloves minced garlic (about 1 tsp)
1 C (4 oz.) grated parmesan cheese

-toss scrubbed and quartered potatoes with rest of ingredients.
-place in baking dish.
-bake in 400 degrees for 45 minutes.

Deviled Eggs

2007-10-05T10:10:00.000-07:00

Eggs
Mustard
Paprika
Mayo

-Hard boil eggs. Put them in cold water and boil 15 minutes. Peel them slowly. Slice in half and remove yolk. Mash up yolks. Add mayo and mustard. Spoon back into egg halves and top with paprika.

Chrissy’s 7-Layer Dip

2007-10-05T10:09:00.000-07:00

This is SO worth the effort. My kids LOVE it (when I leave off the alfalfa sprouts :)

Pinto beans
Green onions
Butter
Diced chilis
Onion
Tomatoes
minced garlic
Romaine lettuce
Mexican spices
Sour cream
Avocado
Cheese
Lemon juice
sprouts
Olives
healthy chips

Layer the following:

1.- refried beans – to make refried beans, cook beans, then drain off extra liquid if there’s too much. Add butter, garlic, onions, and Mexican spices, cook longer, then smash it all up.

2. – guacamole – take soft ripe avocado, mash it and add a little bit of lemon juice.

3. – sliced olives, green onions, diced chilis, and tomatoes.

4. – shredded romaine lettuce if you want also.

5. – sour cream

6. – shredded cheese

7. – sprouts

Serve with healthy chips.

Carrot / Potato Casserole

2007-10-05T10:08:00.000-07:00

8 potatoes, peeled and sliced
20 mini carrots, sliced
1 C cheese, shredded (Swiss worked well, but try others)
2 C chicken stock
salt
pepper

-Mix vegis and spices together. Layer some in cake pan, then layer cheese. Repeat. Top with cheese. Pour stock over it all. Cover and bake 350 about 1 hour. Uncover and finish baking until top is brown.

“Squash and Zucchini”

2007-10-05T10:07:00.000-07:00

This is the only way I can eat squash, which I don't care for any other way.

zucchini, sliced
squash, sliced
chopped green chilis
corn
onion, chopped
salsa

-Steam vegis then add salsa.

Jason's Pasta Salad

2007-10-05T10:05:00.000-07:00

Jason made this for me on one of our first dates! We love it!

Italian dressing
Cheese filled tortellini pasta, cooked (can find in the refigerated pasta section, in the store)
Tri-colored spiral pasta, cooked
Carrots, shredded
Black olives, chopped
Onions, diced
Tomatoes, diced
Green peppers, diced
Kielbasa sausage, sliced, and fried in a tiny bit of water in a skillet

-mix together, serve cold.

Pasta / Feta/ Spinach Salad

2007-10-05T10:03:00.000-07:00

This FABULOUS salad was served at one of our Relief Society Stake Dinners, and I am way addicted!

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chicken, cut into bites or shredded
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 ripe tomtatoes, diced
3/4 C monterrey jack cheese, shredded

Dressing:
1 tsp Dijon mustard
1 C olive oil
1/4 C vinegar
1/2 tsp black pepper
1 tsp honey
1 clove garlic, minced

-blend dressing ingredients. Pour over mixed salad.

Megan’s Bagel Salad

2007-10-05T10:01:00.000-07:00

Sorry, Megan, I know it's yours, but it has become one of our favorites too!

Bagels, sliced as an open-faced sandwich

Bagel Mix
Pkg. Cream cheese
1-2 C chopped cooked chicken
diced onion
shake or two of paprika

Salad
Finely chopped lettuce
Chopped red pepper
Diced fresh tomato
Diced cucumbers
Diced black olives
Add lemon juice to taste
(I did it all in the food processor, separately, even the lettuce)

-mix ingredients from bagel mix section and spread on bagel. Top with the mixture of the salad section. Eat as open sandwiches.

Basic Fruit muffins

2007-10-05T10:00:00.002-07:00

Butter (to grease muffin tins)
1 C fresh fruit
3 TBS olive oil
3 TBS honey or applesauce
1 egg
1 C milk
2 C whole wheat flour
3 tsp baking soda
3/4 tsp salt

-combine all ingredients in bowl, and fill tins. Bake for 18-20 minutes in a 350 degree oven.

Carrot Orange Nut Muffins

2007-10-05T10:00:00.001-07:00

Butter (to grease muffin tins)
2 eggs
1/2 C frozen OJ concentrate
3 TBS olive oil
1/4 C sour milk
1-1/2 C grated carrot
1/2 C chopped nuts
1/2 C raisins
1-1/4 C whole wheat flour
1/4 C wheat germ
2 TBS lecithin granules
2 TBS oat bran
1 tsp cinnamon
1 TBS grated orange rind
1/2 tsp ginger
2 tsp baking soda

-combine all ingredients in bowl, and fill tins. Bake for 15 minutes in a 375 degree oven.

Bran muffins

2007-10-05T09:58:00.000-07:00

Butter (to grease muffin tins)
1 C whole wheat flour
2 tsp baking soda
1/2 tsp cinnamon
2 C bran
1-1/4 C milk
1/3 C molasses
1 egg
1/2 C applesauce

-combine all ingredients in bowl, and fill tins. Bake for 14 minutes in a 400 degree oven.

X6 recipe:
6 C flour
12 tsp soda
3 tsp cinnamon
12 C bran
7-1/2 C milk
2 C molasses
6 eggs
3 C applesauce

White Sauce

2007-10-05T09:55:00.000-07:00

Your basic white sauce, which is the base of many 'from scratch' recipes.

Onions
Butter
Salt
Pepper
Flour
milk

-saute’ onions in butter. Add flour, milk, salt and pepper.

Turkey gravy

2007-10-05T09:53:00.000-07:00

I didn't know how to make turkey gravy for Thanksgiving until 2 years ago. Here it is.

Arrowroot or corn starch
Cold water
Fat drippings from baked turkey

-When turkey juice is still hot from pan, mix in separate bowl 1/4 C arrowroot or corn starch, and 1/2 C cold water. Stir and smooth out.
-Pour into saucepan, then add turkey fat drippings.
-Bring to a boil and stir constantly until thick.
-If too thin, add arrowroot, if too thick add water.

Salsa

2007-10-05T09:51:00.000-07:00

The BEST salsa Jason says he has ever tasted! May want to downsize the quantities, I did this one for canning purposes. But you can just mix it up and freeze it, or use it right away also.

20 lbs. peeled and chopped tomatoes, drain off juice
6 medium yellow onions, chopped
9 jalapeno peppers, seeded and chopped
6 bell peppers, chopped
6 anaheim peppers
8 chili peppers

2 TBS cilantro
4 tsp salt
1 tsp pepper
1/4 tsp cumin
1 C vinegar
5 cloves garlic, minced
2 12oz. Cans tomato paste

-combine first group of ingredients and bring to a boil. Add rest of ingredients and stir. Put in pint jars.
-(if canning) Process for 20 minutes in water bath. Makes 18 pints.

Ketchup

2007-10-05T09:50:00.002-07:00

1 (12oz) can tomato paste
1/2 C apple cider vinegar
1/2 C water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg (?)
1/8 tsp pepper
1/2 tsp mustard powder
dash garlic powder

-mix together all ingredients. Makes 1-3/4 C

Italian Salad Dressing

2007-10-05T09:50:00.001-07:00

1-1/3 C apple cider vinegar
1/2 C olive oil
1/4 C grated parmesan cheese
2 tsp salt
1/2 tsp black pepper
1/2 dry mustard powder
1/4 tsp paprika
1 clove garlic, minced
3 TBS (or more) honey
3 tsp yellow mustard
lemon juice to taste

-Blend well. Refrigerate.

Garlic Bread Spread

2007-10-05T09:49:00.000-07:00

Minced garlic
Olive oil
Lemon juice
Soft butter

-Blend in blender. Spread on garlic bread. Bake.

Sweet and Sour Pasta

2007-10-05T09:48:00.002-07:00

for the cream sauce base:
2 TBS butter
2 TBS whole wheat flour
1 C milk
1/2 tsp salt
herbs or spices to taste (basil, thyme, rosemary, tarragon, etc…)

-melt butter in saucepan. Stir in flour and cook 3-4 minutes on medium heat, stirring constantly. Add milk slowly, always stirring and bring to a boil to thicken. Add spices. (makes 1 C)
-to make brown gravy, toast flour in dry skillet first, then proceed as above

For sweet and sour pasta sauce:
1 C cream sauce (see recipe for cream sauce above)
1 tsp mustard powder
1 tsp honey
1-1/2 tsp vinegar
pasta

-dissolve mustard in vinegar. Stir all ingredients together and heat. Makes 1 C.
-Pour over cooked pasta.

Homemade Cream of Chicken Soup

2007-10-05T09:48:00.001-07:00

3 TBS butter
3 TBS flour
1/4 tsp salt
dash pepper
1 1/4 C chicken stock
a few TBS (or more –to taste) of ground up chicken

-melt butter in saucepan.
-stir in flour and seasonings.
-cook over medium heat until bubbly, but stirring frequently, so it doesn’t burn (it happens quite fast).
-add stock slowly, stirring constantly to prevent lumps and burning (use your nose to tell). Add ground up chicken (grind it in the blender)
-cook until thick.
-Makes 1 C

Basin Vinagrette Dressing

2007-10-05T09:47:00.000-07:00

1/4 C apple cider vinegar
1/2 C olive oil
1 clove garlic, minced
1-1/2 tsp honey
1 tsp lemon juice
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1-2 tsp parsley

-Blend in blender.

Applesauce

2007-10-05T09:45:00.000-07:00

Apples
Lemon juice
Cinnamon

-core apples, slice into chunks.
-put it all in a blender RAW and blend. Serve :)

Whole Wheat Quiche (“cake”)

2007-10-05T09:43:00.000-07:00

I don't know why this recipe, when I found it, called itself 'quiche' it's not. BUT it is quite a yummy, simple way to use up some of those vegis that may go bad soon if you don't eat them. It's more like a vegi cake for dinner.

6 eggs
2 C milk
2 C whole wheat flour
2 tsp salt
2 tsp baking soda
chopped onion, broccoli, carrot (not mushrooms, they are way gross in this)
garlic powder
1 TBS butter
grated cheese (parmesean, or whatever kind of cheese is on hand)

-in bowl mix all but cheese and vegi’s.
-add vegi’s and cheese. It helps to “food process” the vegis first, quite small.
-put butter in a 9x13 baking dish, melt in 350 degree oven.
-pour quiche into pan and bake for 30-45 minutes, until a knife comes out clean when poked in the middle (like a cake).

Heather's Tamale Pie

2007-10-05T09:42:00.000-07:00

(double to make a 9x13 pan)

2 C COOKED pinto or kidney beans (not dry)
2 TBS olive oil
1/2 C chopped onion
1/4 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 TBS tomato paste
3 TBS water
1/2 C corn
1/4 C chopped parsley
1/2 C green pepper, chopped
1/2 C chopped celery

Crust:
2-1/2 C cold water
1-1/2 C cornmeal
1 tsp salt
1/2 tsp chili powder
1/4 C grated cheese

-mash beans. Mix tomato paste with water. In skillet, sauté onion in oil and combine all of the first group of ingredients. Let them cook over med heat. If beans were hot already no more than 5 minutes is necessary. Combine crust ingredients (except cheese) in saucepan and cook over med heat until cornmeal thickens and comes to a boil, stirring constantly so it won’t stick. Grease 8x8 pan and spread 2/3 of the crust into bottom. Pour bean mixture on top of that, then rest of crust ingredients on top of that. Last add cheese on top. Cook at 350 degrees for 30 minutes.

Taco Casserole

2007-10-05T09:41:00.000-07:00

1 lb ground beef
4 C cooked brown rice
5 C cooked pinto or kidney beans
2 cans corn
3-4 cans diced tomatoes
1 TBS chili powder
1 tsp salt
1 can black olives
1 C chopped onions
grated cheese
tortillas (opt.)

-cook meat, rice, and beans. Simmer all ingredients (except cheese and tortillas) for 5 minutes. Layer with tortillas, mixture, cheese, etc… in baking dish. Bake to melt cheese.

Heather's Super Duper Hot Tuna Melts

2007-10-05T09:39:00.000-07:00

This is by far our favorite way to eat tuna fish, and MUCH healthier than the traditional way. And SO filling! If you have already been converted to the yumminess of my brown rice salad, try this one too :) You'll love this one too.

6-1/2 oz can tuna
2 TBS mayo
1 C COOKED brown rice
1 C cottage cheese
1 TBS diced green chilis
1/2 C minced green onions or regular onions
cheese to melt on top
pita bread or regular bread

-mix all together. Spread on bread (open-faced sandwiches). Top with cheese. Melt cheese in oven.
-you can really play with this one, and use more rice, more tuna, etc… and it still tastes good. I don’t even use the amounts called for anymore. I just cook up some rice, and add the rest till it looks like I want it to.

Stacked Enchilladas

2007-10-05T09:37:00.002-07:00

Somebody brought this to me after I had Annabelle and we just love it! You can play with the amounts and your pans, this recipe is not an exact science.

1 lb. ground beef
1 med onion, chopped
1 (not huge) jar salsa
1 can stewed tomatoes
1 can tomato sauce
2 C water
1 TBS vinegar

tortilla shells

olives, chopped
chopped tomatoes
chopped green onion
lettuce
chopped green onions
sour cream
shredded cheese

-Simmer top group of ingredients for 3-4 hours. Warm tortilla shells. Layer tortilla shells, sauce, olives, chopped green onions, cheese, and repeat. Top with cheese. Bake to melt cheese. Serve with sour cream and lettuce and chopped tomatoes.

Millet

2007-10-05T09:37:00.001-07:00

12 C water or chicken stock
4-1/2 C dry millet

sour cream
avocado, chopped
tomatoes, chopped

-Boil water or stock, add millet and turn down heat. Cook like you would brown rice.
-serve with other ingredients.

Mexican Chicken

2007-10-05T09:34:00.000-07:00

3 TBS oil
1/2 C whole wheat flour
3 lbs. cut up chicken in bite sizes
2-1/2 C chicken stock (or 2-1/2 C water with 3 boullion cubes)
1-1/2 to 2 tsp chili powder
1/8 tsp pepper
dash cayenne
1 med onion, chopped (1/2 C)
1 clove garlic, minced
2 C tomatoes or 1 28oz can tomatoes, undrained
1 C raw brown rice
1 C corn

-heat oil over med heat. Coat chicken with flour and cook in oil until brown and put into a baking dish.
-Mix rest of ingredients together (except rice and corn) with chicken.
-Cover and bake 30 minutes in a 350 degree oven.
-Stir in rice and corn.
-Cover and bake 30-40 minutes until rice is cooked.

Lentil Rice Casserole

2007-10-05T09:31:00.000-07:00

I PROMISE, after tasting our favorite, and easiest, lentil recipe, you too, will be a fan of lentils :) Every time I take this over as a compassionate service meal, people are shocked at how good it is. And it's SO easy!

(makes a 9x9 square pan. Double to make a 9x12 pan, but read directions FIRST!)

3 C chicken stock (or 3 C water, and 3 boullion cubes)
3/4 C dry lentils (uncooked)
1/2 C brown rice (uncooked)
1 C chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
1/2 C cheese, shredded (opt. after it's cooked)

-mix all ingredients in a casserole dish.
-Bake 1-1/2 hours, covered with tin foil, in a 300 degree oven.
-Put 1/2 C cheese on top during the last 10 minutes.
-if you double the recipe, only use 5 cups of stock, NOT 6 cups.

Fake Fish Patties

2007-10-05T09:28:00.000-07:00

This is an addictive meal. Worth the time.

2 C cooked rice or cracked wheat
1 tsp parsley
1 small can tuna fish
2 eggs
2 TBS cornstarch (or arrowroot)
1 TBS beef or chicken bouillon, crushed into powder
1 C parmesan cheese or bread crumbs

-mix all well together.
-Form into patties, and fry in a skillet with oil.
-Serve with ketchup (I prefer Ranch) and they taste better than fish sticks!!! We eat these by the tons, I make an 8 batch of this recipe at a time!

Courtney’s Spinach Lasagna

2007-10-05T09:25:00.000-07:00

I know Courtney already posted this one, but it is WELL worth repeating, well worth the effort, although, not really enjoyingn cooking as much as Courtney does, I have modified it to make it a little simpler to understand and follow, more for the 'layman' :) It is an AWESOME recipe!

(makes a 9x13 pan)

Spinach
20 oz. spinach (fresh spinach that has been frozen in a ziplock, then crushed up)

Bechamel
5 TBS butter
1 TBS butter (for baking dish)
5 large shallots, minced, or about 1 C chopped onions
4 medium cloves garlic, minced (generous 1 TBS)
1/4 C whole wheat flour
3-1/2 C whole milk
2 bay leaves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C parmesan cheese

Cheeses and Pasta
8 oz cottage cheese
1 large egg
1/4 tsp salt
12 lasagna noodles (or make homemade whole wheat lasagna noodles)
1 C parmesan cheese
8 oz shredded mozzarella cheese

-cook pasta, and lay aside to dry a little.
-prepare all measurements of items to make it easier to assemble later on

-Bechamel sauce- melt 6 TBS butter in sauce pan over med heat, then remove 1 TBS to put in 9x13 pan. Add onions and garlic to butter in sauce pan and cook for about 4 minutes until translucent. Add flour and cook 1 minute, but don’t brown it. Slowly pour in milk, and bring to a boil without burning it. Add bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Discard bay leaves, and add parmesan cheese. Turn off heat and set aside.

Cottage Cheese mixture- Blend cottage cheese , salt and egg in blender or food processor, 30 seconds until smooth. Set aside.

Assembly- Layer the following: 1/2 C béchamel sauce on bottom of pan, then stir in spinach to rest of béchamel sauce (mixture should be about 4 C now), then in pan do 3 noodles, 1 C spinach mixture, the 1 C parmesan cheese, 3 noodles, 1 C spinach mixture, 1 C mozzarella cheese, 3 noodles, 1 C spinach mixture, cottage cheese/egg mixture, 3 noodles, last C spinach, rest of mozzarella. Cover with tin foil tent, bake 20 minutes at 425. Then put oven rack closer to top and broil, uncovered, to brown the cheese, 4-6 minutes. Let cool 10 minutes.

Optional- can add 8 oz, mushrooms to béchamel sauce. Just add them to melted butter and cook them before adding garlic and onions.

Costco Chicken Bake

2007-10-05T09:24:00.000-07:00

Pizza dough
Chicken, cooked and shredded
Mozzarella or provolone cheese, shredded
Green onions, diced
Caesar dressing
Parmesan cheese

-prepare pizza dough and let rise as per directions on dough recipe.
-mix chicken, cheese, and onions in a bowl and add some Caesar dressing to marinate while dough rises.
-roll out pieces of dough into 7x5 inch rectangles.
-spread Caesar dressing lightly over dough, then spread some chicken mixture across the 5 inch border.
-roll up and put on stone. Roll tightly, and do not close up ends. The bake will continue to get longer as you roll it. Finished roll should be about 11x2 inches.
-brush roll with dressing and top with parmesan cheese.
-bake at 375 degrees for 20 minutes.

Chicken Pot Pie

2007-10-05T09:23:00.000-07:00

(for two large round pie pans)

2 C chopped onion
2 C chopped celery
2 C chopped carrot
2 C diced potatoes (cooked until just tender)
2/3 C butter, melted
1 C whole wheat flour
4 C chicken stock
2 C half-and-half milk
4 C chopped, cooked chicken
2 C frozen peas, thawed
2 tsp salt
1/2 tsp pepper

for basic pastry:
4 C whole wheat flour
2 tsp salt
1-1/2 C plus 1 TBS shortening
1/3 to 1/2 C cold water

-saute’ first three vegis in butter over med heat unit tender. Add flour, stir until smooth. Add cooked potatoes, cook 1 minute, stirring. Add chicken stock and half and half. Cook, stirring constantly until thick and bubbly. Stir in chicken, peas, salt and pepper.
-to make pastry, mix flour and salt. Cut shortening into flour until size of peas. Add water 1 TBS at a time and mix gently. Divide into 4 pieces, and roll out thinly. Put half in bottom of each round stone. Put chicken mixture in and top with second half of pastry. Flute edges. Cut slits to allow steam to escape.
-bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling is hot.

Heather’s Cheesy Noodles with the Brown Stuff

2007-10-05T09:19:00.000-07:00

This is one I don't make too often anymore, it's really not that healthy, but OH SO GOOD, that I keep it in my recipe file since it gets requested for birthdays often :) It beats boxed mac and cheese any day! WELL worth the work, they will love it!

8 oz raw macaroni noodles
1-1/2 C shredded cheddar cheese
1-1/2 C shredded mozzarella cheese
1 C Parmesan cheese
1/4 C butter
1/4 C whole wheat flour
2 C milk
1/2 tsp salt
1/8 tsp pepper
1/2 C (Progresso) Italian bread crumbs (it really should Italian flavored for best results)
2 TBS melted butter

-cook pasta, drain, set aside.
-Melt 1/4 C butter in saucepan, stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until thickened. Add salt and pepper.
-Combine pasta, milk mixture and cheeses, and stir. Put in baking dish.
-Melt butter, then add bread crumbs, stirring to make a “crumble”. Sprinkle on top of macaroni and cheese.
-If you want instead, make more bread crumb mixture (it’s fabulous) and layer it in, alternating macaroni and cheese, bread crumbs, macaroni and cheese, etc… End with bread crumbs.
-Bake at 375 for about 30-35 minutes.
-Enjoy!

Cauliflower Cheese Pie

2007-10-05T09:16:00.000-07:00

(when I make this recipe, my entire family falls to their knees and cheers! :)

(makes a 9x9 and a 9x12 pan together)
Sorry, I couldn't figure out how to adjust these amounts. BUT it tastes as good as scalloped potatoes. NOT AT ALL like cauliflower, which we all detest, I might add! So you might want to make a huge batch, I promise it won't go to waste!

Crust:
4 C sliced raw potatoes
1 tsp salt
2 eggs
1/2 C grated onion
olive oil (to put in pan to grease it)

Filling:
8 eggs
1 C milk
6 TBS parmesan cheese
2 tsp salt
1/2 tsp pepper
6 TBS butter
2 C chopped onions
2 garlic cloves, minced (about a full heaping tsp)
2 heads cauliflower (ground up in tiny pieces in the food processor)
2 TBS parsley
1 tsp basil
1/2 tsp thyme
paprika (to taste – don’t afraid to use a fair amount)
3 1/2 C cheese (Colby jack, or cheddar, or some other yellow cheese)

-to make crust, mix ingredients together, then spread in greased pans.
-bake on 400 degrees for about 35-40 minutes.
-mix filling ingredients, then put on top of crust.
-lower oven to 350 degrees, then bake, covered, for about 35-40 minutes. Uncover and bake a few more minutes to sort of brown the top.

Beef Stroganoff

2007-10-05T09:13:00.000-07:00

After years of searching for an alternative for my favorite food of all time (that does NOT use Cream of Mushroom Soup, which is so unhealthy, and trying several 'alternatives' which tasted disgusting, we have finally found one that is yummy! It's not just like the recipe of my youth, but very, very good in it's own right.

(again, quantities for OUR family size :)

2 lbs. ground beef
2 TBS flour
2 TBS butter
2 TBS olive oil
salt and pepper
chopped onions
5 C beef stock (or 5 C water with 5 beef bouillon cubes)
4 pints sour cream
1 lg can tomato paste (12 oz)
mushrooms
2 tsp paprika
pasta

-brown ground beef with flour, butter, oil, and onions. Add salt and pepper as needed.
-mix rest (except pasta) in a large pot and bring to a boil. Simmer until thick. Add meat mixture when it’s ready.
-serve over pasta.

Homemade Basic Whole Grain Pasta

2007-10-05T09:04:00.000-07:00

Homemade pasts beats the pants off the anemic stuff from the store! Try it! We're addicted!

(double for a large family)

1 C spelt flour (try "soft white wheat flour" too. You can even use white flour, it's just not healthy, therefore not worth all the effort to make your own pasta :)
1 C semolina flour (can be bought at any grocery store in the aisle that would carry Bob's Red Mill bagged specialty flours)
2 eggs
1/4 C water

-Mix all ingredients in an s-blade food processor. Process until crumbly.
-Take dough out and hand knead until it is a smooth ball. Knead on a floured (semolina flour) surface. Divide into 4 pieces. Dough should be stiff, not sticky, but not a brick either J. Let rest 5 minutes.

(way #1)

-Roll our dough with a rolling pin until it is thin like pasta.
-Slice with a knife into the shapes you desire for your pasta, it can be as thin and stringy as you like it.
-Boil in water until cooked (takes less time than traditional dried noodles)
-drain and enjoy!

(way #2)

-Use rolling pin to flatten slightly, then run it through pasta machine on setting “1” (the thinnest setting) about 10 times. This is the “kneading process”. Each time it comes through, fold it in half and start again.
-Next run it through 1 time on setting “2”, then once on “3”, then once on “4”. (for a thicker noodle, run it through once on “5”).
-Dust it on one side with semolina flour, and let sit on counter until rest is run through machine. (about 5 minutes).
-Slice into shorter segments (for shorter noodles) then run through on “cutting” side of machine. As soon as they come out, lay them on counter and “fluff” them around in flour until ready to cook.
-Boil in water until cooked (takes less time than dried noodles), drain and enjoy!
-To clean machine, DO NOT USE WATER. Use a stiff brush.

AFTER pasta is cooked, our favorite way to eat it :)

Butter
Minced garlic
Garlic Salt

-After pasta is cooked and drained, pour into skillet with melted butter, minced garlic and garlic salt.
-Saute’ a short time until garlic is white and pasta is all mixed in the “sauce”.

Heather's 5 Grain Chili

2007-10-05T08:59:00.000-07:00

I have been repeatedly told that this is the best chili people have EVER tasted, better than canned, and better than their recipes. Give it a try.

(this recipe is for a 6 quart crockpot, you may have to adjust amounts)

1 lb ground beef
2 TBS olive oil
1/2 C chopped onion
1/2 C chopped green peppers
2 cloves garlic, minced
2 TBS chili powder
1 TBS paprika
1 tsp oregano
1 tsp cumin
1 TBS whole wheat flour
1 tsp salt
1/4 tsp cayenne
8 C water / 8 chicken bullion cubes (or 8 C chicken stock)
10-12 chopped roma tomatoes
1 (12 oz.) can tomato paste
1/4 C brown rice
1/4 C wheat berries
1/4 C millet
1/4 C rolled oats
1 can corn
1 can black olives, diced

-combine all ingredients and cook in a 6 qt. crockpot for about 4-5 hours.

-I also cook pinto beans or kidney beans separately, then stir them in when it is finished. Doing it before, overflows the crockpot :)

Yummy Treat

2007-10-04T22:24:00.000-07:00

Instant sweet tooth remedy, which is fairly healthy and guilt-free!

1 part peanut butter
1 part honey
1 part dry milk powder

-mix all together with a fork in a bowl, then add optional extras to make it more nutritious (raisins, granola, rolled oats, nuts, sunflower seeds, wheat germ, etc…).
-Eat it with a spoon like raw cookie dough!

Whole Wheat Pinto Bean Cake

2007-10-04T22:22:00.000-07:00

Don't let the pinto beans fool you. This is a highly demanded treat in our house, which is a lot of work, so doesn't get made as often as it is requested, but very much worth the effort when it does get made.

1: Cream
1/2 C butter
1 C honey

2: Add:
2 eggs

3: Combine then add:
2 C whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

4: Add:
2 C mashed pinto beans (with a little juice) (this is NOT pinto
beans from a can J )
1 C applesauce
1 C raisins
1 tsp almond extract (THE most important ingredient – cannot
leave out!)

-mix well, and put in a greased 9x13 glass cake pan. Bake at 350 for about 40 minutes, or until it is cooked in the middle.
-can also be done as muffins. Bake at 400 for about 20 minutes.