Friday, February 26, 2010

Olympic Village Snow White Chocolate Party Mix

Years ago I tried this recipe from Taste of Home and it has been a holiday and anytime favorite ever since, though in humid summer places it does not work out so well.

We have many variations, and currently we are using bright, Olympic colored m&m's and adding 5 cups Rice Chex and 3 cups mini-marshmallows. I just had to have easy access to this recipe. Happy Winter Olympics, 2010!

White Chocolate Party Mix
15 Servings Prep/Total Time: 30 min.

5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts (optional)
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces (each) vanilla chips
3 tablespoons oil

In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 547 calories, 27 g fat (10 g saturated fat), 9 mg cholesterol, 589 mg sodium, 70 g carbohydrate, 4 g fiber, 11 g protein.


Thursday, February 11, 2010

Hot Homemade Bread

1 Tbsp. salt
3 1/2 Tbsp. sugar
1 cup powdered milk
1/4 cup shortening or oil
3 3/4 cup warm water
6 cups flour (approx. 10 cups total)

Dissolve 2 Tbsp. yeast in
1/2 cup warm water (additional to above water)

Mix dry ingredients together, then cut in shortening (or add oil). Add yeast and warm water mixture. Mix till smooth.

Add last 4 cups flour. Knead 8 min. till smooth. Divide into 3 large or 4 medium balls. Let rest 10 min. Form into loaves and place into greased bread pans. Let rise till very rounded.

Bake at 400 for 30 min. (I cover with foil the last 10 min. if I think of it and the tops are getting dark).

This is the quickest homemade bread recipe I have tried (it's from Wade's mom). The bubbles in the bread are bigger than average and it's just delicious. There is a reason the salt is first. I forget it about twice a year! So don't forget the salt.

Monday, February 8, 2010

Chicken Julienne

I thought I'd posted this before, but it turns out I can't find it (or I never posted it). Anyway, it's so yummy.

1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Place the butter and flour in separate shallow dishes. Dredge the chicken strips in the butter and then the flour. Place chicken in prepared baking dish. Sprinkle with lemon
juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

Original Recipe Here.

THE Sugar Cookies

Ok, you know at the grocery store how they have those sugar cookies with the BRIGHT frosting--the ones that have a different color for each holiday...and they look weird and kind of disgusting but then you take a bite and you're soooo happy and a little hooked and before you know it the box is gone?


Well, here's the homemade version! They're so yummy!

Blend together until smooth:

1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla...OR Lemon Extract...OR Almond Extract
2 eggs
1 Cup Sour Cream

Combined in separate bowl:

5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder

Add dry ingredients to wet and mix until combined.

Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. Cut with cookie cutters and place on greases cookie sheet.

Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.

To make the perfect glossy and smooth frosting simply warm in your Microwave a can of Frosting for about 20 seconds or until smooth and drippy. Dip your cooled cookies face down into the frosting and let the excess frosting drip off. Add Sprinkles right away so they can stick well. When the frosting cools it dries smooth!

I got this recipe from my friend Taryn's Shared Items on google reader, I'll find the source and update soon!

Thursday, February 4, 2010

Baked Creamy Chicken Taquitos

Wow, I wonder how long it has been since I last posted anything. Here's a recipe that I tried last night. I really liked them. I even had one this morning for breakfast. (not really breakfast food, but it sounded good - oh gosh I hope I'm not pregnant :)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa (I used chile verde - it was the only "green" salsa I could find. Delish)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas ( I used flour - I'm a flour girl)
kosher salt
cooking spray

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

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.