Beef Taco Bake

Andy was a little skeptical of this, but it ended up being really tasty and he loved it.

Beef Taco Bake

Serves 4 to 6

If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

2	(10-ounce) cans Ro-Tel tomatoes (see note), drained, 1/2 cup juice reserved
1	(16-ounce) can refried beans
1	tablespoon hot sauce
1/4	cup chopped fresh cilantro leaves
3	cups shredded Mexican-style cheese
1 1/2	pounds 90-percent lean ground beef
1	(1.25-ounce) package low-sodium taco seasoning mix
12	taco shells
3	scallions , sliced thin

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.

2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.

Turkey Pot Pie w/ Stuffing Crust

My domestic nag, that lives somewhere within and surfaces every once and a while, hit last week and I decided to try three new recipes in a row. I got them out of my Cook's Country magazine and they all turned out pretty good.

This first is good and yes, you can guess that it would make Thanksgiving leftovers into a great casserole. (Excuse me for a second here - but am I the only one that doesn't want to be thinking about Thanksgiving leftovers in September, I mean come on there can not be that many domestic goddesses out there that are already thinking about Thanksgiving and what delicious creations they will make with the leftovers.) However this was quite good, oh and I used canned chicken from Costco that I shredded. The crust made this really good.

Turkey Pot Pie With Stuffing Crust

Serves 6 to 8

Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. You will need a 12-inch oven-safe skillet for this recipe.

3	tablespoons unsalted butter
1	onion , chopped
1	celery rib , chopped
2	tablespoons all-purpose flour
2	cups low-sodium chicken broth
1/2	cup heavy cream
1	cup frozen peas and carrots mix , thawed
4	cups shredded cooked turkey
3	cups prepared stuffing (see note)
1	large egg , lightly beaten

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.

2. Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.

Taco Soup

Again, from Mary Jones (see cornbread recipe below). I'd forgotten about this until this morning when I was fantasizing about cornbread. I usually make the beef/tomato version, but this is very tasty too and SUPER easy.

1 family size chicken soup with rice (plus can of water)
1 can Texas or Ranch Style Beans (plus can of water)
1 can Rotell tomatoes or tomatoes with green chilies
1 chicken breast, boiled and shredded
1 can corn or 1/2 bag frozen corn
Water - see how you feel about it after the 2 cans listed above.

Combine and simmer for an hour or so. Serve with shredded cheese, sour cream and tortilla chips.

Cornbread

This is a recipe I got from my friend Mary Jones whose life mirrors mine so closely it freaks me out. Her husband is Jeff (who grew up in Kennewick too) and her first 3 kids are Annalisa, Kyle and Kaitlyn. Seriously. We met them when we moved to Ammon (after all kids had been born). We both LOVE tennis and volleyball. Things start to separate from there. She had 3 more kids, and is probably one of the kindest, most righteous (without being self-righteous) people on earth. She's a great gal and a fantastic cook.

Apparently I can't make anything without a full cup of sugar and a cube of butter. Unfortunately, nobody in my family loves cornbread except me, so I don't make this often. It sure is yummy though. Great with her easy taco soup recipe that I'll post too. How's that for a super-long introduction?

Beat:
2 eggs
1 cup milk
1 cube melted butter

Add:
2 cups Bisquick (I like Pioneer Brand Buttermilk Biscuit and Baking Mix)
2 heaping Tbsp cornmeal
1/2 tsp baking soda
1 cup sugar

Bake in 9x13 pan at 350 for 20-25 minutes.

My oreo-cookie non-recipes

I suppose these are kindof non-recipes since they are kind of made up. But they are quick & easy and chocolately.

Easy Chocolate Cream Pie (loosely based on my mom's Black Forest Pie)

Crust
1 1/2 - 2 cups oreo cookie crumbs (I did 1 1/2 but it wasn't quite enough for my pie tin, but I kindof like it thick)
3-4 Tblsp melted butter

Combine melted butter with crushed oreos and press in pie tin - refrigerate until hard - like 30 minutes

Filling
1 small package instant chocolate pudding
1 cup milk
1 8 oz size Cool Whip

Blend for 1 minute with wire whisk or mixer the chocolate pudding and milk. Fold in 1/2 the container of cool whip into chocolate mixture.

Put chocolate pudding mixture in pie tin on top of oreo crust. Then put the rest of the cool whip on top. Sprinkle some left over crushed oreos on top to make it lovely. (alterations... today I put 1/2 can of raspberry pie filling in between chocolate and cool whip layer).


Oreo Cream Cheese balls
(My friend told me about this recipe so I don't have any measurements but I'd thought I'd throw it out there in case any of you want to try it. I'm not going to make it because Jimmy doesn't love cream cheese and if I make it then I will eat them all and every bit will go to my waist and hips and behind)

Take a bunch of oreos and squash them in your food processor (or i'm sure the ziplock bag and meat pounder would work).

Then put cream cheese in and mash it all together.

Scoop that oreo/cream cheese mixture into miniature balls.

Dip in melted DARK CHOCOLATE (okay - if you must, you can use milk chocolate).

Put in fridge or freezer or they'll be all gooey. Enjoy!

French Toast

This recipe came from Heather's friend Stephanie's blog. It was amazingly good. The kids went wild about it, I almost fell off my chair after one bite, and Jeff only ate 2, which says how rich they are. We had them with fresh strawberries, and freshly whipped cream. They would have been great with buttermilk syrup had I not been too leery of dishes to make it. Thank you Stephanie and Rachel Ray!!!

2 Eggs
1 cup Sugar (not a typo!)
1 T. cornstarch
2-3 drops Vanilla
1 c. milk
2-3 pinches nutmeg

Mix together (looks a bit custardy). Dunk bread into mixture and cook on griddle. Yum!

Speaking of zucchini . . .

I'm sorry I don't have a great recipe to contribute, but I thought a funny story might be the next best thing. The other day I went to the post office to get the mail, and there on the counter was a bag of zucchini with a note that read "Free!" The next day, they were all gone. It made me laugh.

Zucchini Bread recipe search

I have been wanting to make some zucchini bread but I wanted to see if anyone has a recipe that they absolutely love. So If you do, please share. Thanks.

Copy-cat Cinnabon Cinnamon Rolls

My willpower is being seriously tested this morning with the leftovers just sitting there screaming at me to just take one bite. The run I went on this morning will not be for nothing if I only take one bite. I'm sure I could stop with just one bite. . .

Dough:
1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

Filling:
1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

Frosting:
1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.

Neiman Marcus Cookie Recipe

We made the urban-legends Neiman Marcus Cookie Recipe tonight. And I thought I'd just post it and the real Neiman Marcus cookie recipe in case anyone doesn't happen to have it.

Urban Legends Neiman Marcus Cookie Recipe
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

** Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.



The Real Neiman Marcus Cookie Recipe
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder (i just leave this out)
1-1/2 cups semi-sweet chocolate chips


Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

Raspberry Peach Cobbler

I found this recipe in the Famiy Fun magazine and we have really enjoyed it. Hope you like it too.












1/3 cup unsalted butter
3 cups sliced peaches (about 4 large)
1 cup raspberries
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
1 cup milk
1 teaspoon vanilla extract
Whipped cream or ice cream, for topping

1. Heat the oven to 350°F. Measure the butter into a 2 1/2 -quart casserole dish (ours measured 11 by 8 inches by 2 1/2 inches deep) or a cast-iron skillet (11 inches in diameter and 3 inches deep).

2. Place the pan in the oven to melt the butter. Combine the peaches and raspberries in a medium bowl and sprinkle 1 tablespoon of the sugar over them. Gently stir the fruit, then set it aside.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the remaining sugar, the milk, and the vanilla extract and stir until the mixture is evenly blended.

4. When the butter has melted, pour it into the batter, stir quickly but gently to mix it in, then immediately pour the batter into the casserole or skillet. Add the fruit with its juices, distributing it evenly and lightly pressing it partway into the batter with a spatula.

5. Return the pan to the oven and bake the cobbler until the top is a rich golden brown, about 1 hour. Serve hot or warm with ice cream or whipped cream. Serves 6 to 8.

Raspberry-Lemon Fruit Dip

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait Original lemon burst yogurt

Assorted fresh fruit pieces or Berries

Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt. Serve dip with fruit.

Oh Henry's

I just got a new recipe that is so yummy I wanted to share. Hope you enjoy...

Oh Henry Bars

1 cup sugar

1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.

add 1 cup peanut butter (crunchy or smooth)

stir until blended well.

add 5 cups rice krispies

stir until blended well. (add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...

Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. Enjoy. YUMMY!!!

Hamburger Macaroni Casserole

This has been a Nelson (blain & pat) Family favorite for a long time. Daniel reminded me of it when I was at a loss when thinking of what to do for dinner (yet again). There is really no recipe, you just kind of throw it together, but it sure is yummy. Even the kids devoured it. I am just going to post how I make it, I'm sure others in my family do it a little different.

Boil elbow macaroni - depends on family size(I always just guess-timate, this last time I used maybe 1/2 - 3/4 box)

In large pot brown hamburger or turkey burger - about a 1 lb. again depends on family size (we did it with turkey burger this last time and it was great)

I seasoned the meat with Oregano, Rosemary, garlic powder, and Italian Seasoning.

To meat add: 1 can diced tomatoes
1-2 cans tomato sauce
1 can or small frozen bag of corn (this last time we had fresh corn so I just boiled about 4-5 cobs and cut it off into the meat sauce)
Cooked & drained macaroni

Mix together and serve.

You want the mixture to be saucy enough, but not too watery. If it is too watery just add a little tomato paste* or if it is too thick add more tomato sauce or a little water.



*One of my favorite cooking short cuts taken from one of my cooking magazines is when you open tomato paste and don't use the whole can (which I never do) just place spoonfuls of the tomato paste into individual baggies and place in freezer. That way when you need to thicken a tomato based sauce you can just pop one of your frozen blobs of tomato paste in and it thickens it nicely.

Chicken & Veggie Wreath

This is my attempt at a Pampered Chef recipe I had years ago at a party. I found this recipe online and just tweaked it a bit. It was really easy and at least a change from our normal suppers. I actually made twice as much filling as I should have, and hoped it would freeze well for next time. I'm not going to put amounts as you can just eyeball with what preferences you have. But in the end you'll need about 2 cups of filling.

The original recipe called for 2 crescent roll packages which would make for an obviously larger wreath. If anyone has a different recipe for this type of meal, I'd love it or share your ideas in the comments. If anyone has any other pizza stone recipes, I'd love em. The original recipe also had broccoli in it with NO celery or carrots. I also thought adding chopped deli ham would be good too. I'm not sure if I folded the points in as lovely as you're supposed to, so bear with my photos.

Ingredients:
Red Bell Pepper
Water chestnuts
Green Onion
Cooked Chicken Breast
Celery
Carrots
Salt & Pepper
Cream of chicken soup (just enough to slightly moisten it, you don't want it soggy)
Grated Cheese (i used some leftover Mexican mix and then some cheddar)
1 (8 oz.) pkg refrigerated crescent rolls

Preheat oven to 350 degrees.

Chop (I used my chopper) all the veggies and shred the chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a cirlce on a 15" baking stone (I happened to use one but I'm guessing you could just use a cookie sheet or pizza pan) with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triange over filling and tuck under base at center. (Filling will not be completely covered) Bake 25-30 minutes or until golden brown (I did mine for 25 minutes). Cut into wedges and serve warm.

Black Bean Soft Tacos

1 tsp. olive oil
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn
14 oz. salsa
1 tsp ground cumin
1/4 tsp. chili powder
1 Avocado or guacamole
corn or flour tortillas
cheese

Heat olive oil in a medium pot over medium heat. Add beans, corn, salsa, cumin, and chili powder. Stir. Cover and cook 8 minutes, stirring occasionally. Reduce to low, uncover and cook 2-4 more minutes. Warm tortillas. Then fill with bean, cheese and guacamole.

Yummy Devil's Food Cream Cheese Divine Cupcakes

Ok, so I don't know the real name for these cupcakes but I kinda like "yummy devil's food cream cheese divine cupcakes". This recipe is actually my mom's but I got put in charge of posting it - either way SUPER GOOD. I would have posted a photo with this post, but on the outside they just look like normal cupcakes, but it's what's on the inside that counts.

Heat oven to 350 degrees
makes: 24 cupcakes

mix 1 devils food cake mix as directed on the box.

then in a different bowl mix
8 oz cream cheese
1/2 cup sugar
Beat until smooth
Beat in 1 egg until blended
Stir in 1 cup semi sweet chocolate chips

Put in 1/3 devils food batter in each cup then a spoonful of the cream cheese mix on top. Finish it off by putting a small spoonful of devils food on top. (creating a layering effect). Bake for 20 mins. Let cool and frost with chocolate frosting. YUM!

Mini Fruit Pizzas

These were served at our wedding reception and are an easy, fancy-looking dessert.

First, make sugar cookie dough and bake large cookies (we used a full cookie scoop). Since we had the Betty Crocker sugar cookie mix from the S'mores recipe, we used that tonight, making the drop cookies and baking at 375 for 10 minutes.Cool.

Spread cream cheese stuff on cookies (beat this all together until fluffy):
8 oz. cream cheese (fat free didn't work--low fat is great)
1/2 c. sugar
1/2 t. vanilla
1/4 t. lemon juice

Then put fresh fruit on top--placing any fruit that might brown in lemon juice or fruit fresh if you might not eat them all in the next few minutes :)

Refrigerate leftovers in an airtight container. Makes 2 dozen mini pizzas.

Sour Cream Banana Bars

Have some ripe bananas and don't want to just make plain banana bread? Try this yummy banana cake that is moist and not too sweet (but just sweet enough!). I got this recipe from my friend Beth Raber in Florida.

Sour Cream Banana Bars

1 1/2 c. sugar
1 c. sour cream
1/2 c. margarine/butter
2 eggs
1 1/2 c. mashed banana (about 3 bananas)

Cream together first 4 ingredients for 1 minute. Add mashed bananas. Mix well for 30 seconds.

Add:
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 c. flour

Mix well for 1 minute. Pour into greased jelly roll pan. Bake @ 375 for 20-25 min. Cool and top with Brown Butter Frosting.


Brown Butter Frosting
1/4 c. butter, brown slowly.
Add:
2 c. powdered sugar,
1 tsp vanilla
3 Tblsp. Milk

Mix until smooth. Pour on cake.

Chicken & Farfalle Salad w/ Pesto

My friend Steph sent this recipe which is from Cooking Light

Salad:
2 c. farfalle (bowtie pasta)
2 c. grilled/sliced chicken
1 c. quartered cherry tomatoes
2 T. chopped pitted kalamata olives (I DON’T USE)

Remaining Ingredient:
4 curly leaf lettuce leaves

Pesto:
1 c. basil
3 T. chopped walnuts
1 ½ T. Olive oil
1 T. white wine vinegar
½ t. salt
1 garlic clove

Combine cooked pasta, tomatoes and olives in large bowl. Blend all pesto ingredients together in food processor. Toss pesto with Pasta mixture. Serve on lettuce leaves. Top with grilled chicken.

Stuffed Pasta Shells

STUFFED PASTA SHELLS

This is a quick & easy recipe from my friend Stephanie. I rarely have ricotta cheese so I substitute cottage cheese. And since I'm not a huge fan of spinach, I chop it up extra fine and just put a little in. I also just smoother the entire pan with sauce so the noodles don't get crispy.

4 c. (16 oz) shredded mozzarella cheese
15 oz. ricotta cheese
1 pkg. frozen chopped spinach
1 pkg. jumbo pasta shells
1 jar (28 oz.) spaghetti sauce

Cook pasta shells. Thaw and drain spinach. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9” dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees for 30 minutes or until heated through. Yield 12-14 servings.

Cheese Enchiladas

I am all about quick and easy when it comes to cooking. This recipe is just that, and it tastes good too. Anyone else have some quick and easy recipes they would like to share. I need some new ideas.

1 pkg Enchilada seasoning mix
1 can Tomato soup
1 can water (use soup can)
9-12 corn tortillas
3 C. cheese (or more to your liking)

Preheat oven to 350 degrees. In a medium saucepan combine Tomato soup, water, and seasoning mix. Bring to a boil, stirring occasionally. Remove from heat. Sauce should thicken slightly. If too thick, add more water. Ladle some sauce in an 8X11 pan. With tongs dig a tortilla in the sauce and layer tortillas, more sauce and cheese. Finish with a layer of cheese on top. Bake for 20-30 minutes or until bubbly. (Note: you can also add ground beef as a layer.) Serve with sour cream and lettuce. I like to serve it with Spanish rice, recipe below.

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fahita seasoning mix (use as much to your liking, I usually use about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

White Lasagna

Waaah, whoooo! I am finally posting a recipe. Okay, so I must admit I am a little intimidated by all you great chefs. For some reason I didn’t get the great chef gene you all have, but every once in a while I surprise myself. This recipe comes from Mel Selcho, she is a great chef and the same person I got the Pasta Al Forno recipe from that Jo posted a while ago. It is yummy, hope you like it.

1 pound chicken, sauteed and chopped
1 jar Alfredo sauce
½ tsp nutmeg
1 bag spinach, wash, chop
2 cups shredded mozzarella
1 can broth
4 cloves garlic, minced
1 onion, chopped
Crumbled feta (optional)
12 lasagna noodles cooked

Saute onion and garlic in olive oil. Add Alfredo, nutmeg, broth, and spinach. Cook until spinach wilts. Add chicken. Layer in 9X13 pan, starting with a tiny bit of sauce. Noodles, sauce, mozzarella cheese. Layer 3 times. Sprinkle with crumbled feta and bake covered for 40 minutes at 375 degrees. Uncover until cheese bubbles. Can also use a box of pasta instead of lasagna and mix together like a casserole to save time.

Wonderful Fresh Peach Pie

With peach season coming up, I thought you'd enjoy this recipe for fresh peach pie (I got it from a friend, Camille, who is a great cook). This recipe makes two 8-inch pies.

2 shortbread, graham cracker crusts, or regular pie crusts (see recipe for pie crust below)
1 8-oz pkg. cream cheese, softened
1 ¼ cups sugar
6 ½ cups of sliced peaches, skinned (approx. 7-8 large peaches)
½ cup orange juice
3 Tbs. cornstarch
¼ cup lemon juice

Mix the cream cheese and ½ cup sugar until smooth, spoon half in one crust and half in the other. Spread around to cover the bottom of the crust. Be careful when using the shortbread because it is very fragile and will crack easily.

Blend (in a blender) together: 1 cup of peaches (approx 1-2 peaches), orange juice, ½ -3/4 cups sugar (depending on sweetness of peaches) and cornstarch until smooth.

Stir mixture over medium heat until mixture boils and thickens (about 4-5 minutes). Remove from heat and stir in the lemon juice. COOL for about 25 minutes! Stir occasionally.

Slice the peaches and neatly layer over the cream cheese mixture. When the glaze is cool, pour the glaze over the top of the peaches, make sure all peaches are covered equally. Cool for about 1 hour in the refrigerator before serving.

Shortbread Pie Crust (makes 1 crust)

3 cups butter, softened
5/8 cup light brown sugar
5/8 cup confectioners' sugar
4 1/2 cups all-purpose flour

Preheat oven to 325 degrees F (165 degrees C).

Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into a 9 inch pie pan and chill for 2 hours. Bake for 15 minutes, or until lightly brown around the edges.

Blueberry White Chip Muffins

Our other favorite muffin recipe. More like dessert recipe!

2 cups flour
1/2 cup sugar
1/4 cup packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 Tbsp grated lemon peel
12 ounces white chips, divided
1 1/2 cups fresh or frozen blueberries
3/4 cup milk

Combine flour, sugars, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into 18 prepared cups, filling almost full. Sprinkle with streusel topping (see below). Bake for 22-25 minutes or till wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy-duty plastic bag. Microwave on medium-high (70%) for 30 seconds; knead. Microwave at additional 10-20 second intervals till smooth. Cut tiny corner from bag. Squeeze to drizzle over muffins. Serve warm.

Streusel: Combine 1/3 cup sugar, 1/4 cup flour and 1/4 tsp cinnamon in bowl. Cut 3 Tbsp butter with pastry blender until mixture resembles course crumbs.

Note: This didn't have an oven temp on it. I'm guessing 375 to 400? What do you all think?

To Die For Blueberry Muffins

We love these!!

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (approximately - see instructions)
1 cup fresh or frozen blueberries

Preheat oven to 400. Grease or line muffin tin. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups and sprinkle with crumb topping. Bake 20-25 minutes or until done.

Crumb Topping: Mix together 1/2 cup white sugar, 1/3 cup flour, 1/4 cup butter (cubed) and 1 1/2 tsp cinnamon. Mix with fork or pastry blender.

Cilantro Lime Herb Butter

An herbed butter is a great way to dress up corn-on-the-cob, veggies of all kinds, chicken, fish, prawns, pork, steak, you name it. Here's an herb butter recipe, Southwestern style, with cilantro and lime.

2 Tbsp unsalted butter, room temperature (slightly softened)
2 Tbsp chopped cilantro, packed
1 Tbsp fresh squeezed lime juice
1/4 teaspoon salt

Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as is or save for later.

If you save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff. To use, just unwrap and slice from the butter log.

Serve on Corn on the Cob, Steak, Grilled Salmon, or your favorite fill-in-the-blank!
Mmmm, doesn't this sound amazing?

Grilled Slow Cooker Ribs

This is our new favorite recipe for ribs. So tender and flavorful!!

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

or another option for step 4:
4. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Lemon Ice

This is one of our family favorites (being the Nelson Family). It is so light and refreshing for a hot summer day.

1 C. water
1 1/2 c. sugar

Boil & Chill

(Or put in microwave for a few minutes mixing in between and then stir a few ice cubes)

ADD:
3/4 c. lemon juice (tastes best with fresh squeezed)
1 tsp. lemon rind
1/8 tsp. salt
4 c. water

Mix all together and put in an ice cream maker and freeze.

Warm Toasted Marshmallow S'more Bars

Grand Prize-Winning Recipe 2006! Mmm! Irresistible warm, gooey marshmallows, milk chocolate and graham crackers are baked into a delicious bar cookie.



Prep Time: 20 min
Start to Finish: 55 min
Makes: 24 bars

1 pouch Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Chicken Ranchero Burrito

Taco Time makes a great chicken ranchero burrito that Trevor has taken a liking to. So the other night, we made our own! It's not an amazing recipe, we just tried to copy Taco Time. Here's what we did:

Ingredients
Chicken Fillets (frozen, fried chicken style--we got spicy ones)
large flour tortillas, warmed
grated cheddar cheese
shredded lettuce
ranch dressing
mango salsa (optional)

Directions
Bake chicken fillets as directed (like for 20 minutes at 400 deg.) then slice into 1/2 inch strips while hot. Place in tortilla, sprinkle with cheese and lettuce. Add ranch dressing as desired and mango salsa if you have it (it's an extra at Taco Time...). Roll it up and eat it.

Lemon Truffle Pie

This is a recipe that I got from my sister-in-law Parri. Sooo yummy.

baked 9" pie shell
1/2 cup water
2 Tbsp sugar
1 egg
1 Tbsp cornstarch
1 Tbsp sugar
zest of 1/2 lemon
1 1/2 Tbsp lemon juice
1 1/2 Tbsp butter
1 cup vanilla chips
8 ounces cream cheese
8 ounces cool whip

Put water and 2 Tbsp sugar in saucepan and bring to a boil. In a large bowl mix egg, cornstarch, 1 Tbsp sugar and zest of lemon. Slowly add hot to egg mixture in bowl to temper it. (If you pour too much hot water in the eggs cook). Then pour entire mixture back into pan. Heat until thickened, stirring often. Remove from heat and add lemon juice and butter. Stir until mixed.

Pour 2/3's of filling into bowl. Add vanilla chips to filling remaining in pan. Stir until chips are melted. Put cream cheese in bowl. Add filling with vanilla chips to cream cheese and beat together. Spread this mixture in bottom of pie shell. Spread remaining 2/3's of lemon filling on top. Chill for 2 hours. right before serving top with whip cream or cool whip.

Made up Brownies

One day in Texas I wanted something triple chocolatey and gooey, so I made up these brownies. I've found since then that I need to add a little milk, and it varies, so just--whatever! If you add more milk (or buttermilk), it will be a little more cakey, but still moist and chewy. And, last of all, on a vanilla kind of day, you really have to try it with vanilla cake mix, vanilla chips and vanilla icing--quite yummy (call 'em Blondies!)

Made up brownies (Chocolate treat!)

1 Chocolate cake mix, dry (try triple chocolate fudge)
¼ cup butter or margarine (very soft or melted)
¼ cup evaporated milk (or buttermilk, or milk- a little less)
1 egg
½ -1 cup chocolate chips

Mix together (dough is stiff) and press into 9x13 pan. Bake at 350 for 12-15 minutes or a little longer, but don’t over bake…. Cool for 10 – 15 min., then glaze with chocolate glaze.

Glaze
¼ cup butter, melted
3 T. Evaporated milk
2 T. Cocoa
2 c. powdered sugar
½ tsp. vanilla

Stir together dry ingredients. Stir together liquid ingredients. Mix together well. Add extra liquid if needed to make pouring consistency. Pour on brownies in a criss cross pattern. (for vanilla flavor, leave out the cocoa and add a little more powdered sugar if needed) Microwave this for 20 seconds before pouring on if it starts to harden up.

Avocado Boats

I just made these for the first time yesterday, and they were so good. It is another Rachael Ray, 30 min. meals recipe.
Avocado Boats
3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling (I think this could be optional.)
2 small Roma tomatoes, seeded and chopped
2 scallions, chopped
salt

Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with tomatoes and serve.

Barbecue Spare Ribs

We like to shred the meat in this recipe and serve it on warm rolls, barbecue sandwich style.

Brown 4 pounds boneless pork country spareribs and place in crock pot.

For sauce combine:

1 c cider vinegar
2 T sugar
2 T worcestershire sauce
1/2 c ketchup
1 t salt
1 t dry mustard
1 t paprika
1/8 t pepper

Bring to a boil. Pour over meat. Cook 5-6 hours on high or 8-9 hours on low in the crock pot.

Calzones

This isn't really for Memorial Day (although I would suggest the Picnic Cake posted on this site). I made these last night and they were so good and quick and easy too.

Three Meat Calzone

(cook's country magazine)

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.
6 ounces thinly sliced salami
2 ounces pepperoni , thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola , thinly sliced
8 ounces mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.

2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.

3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.


Of course I changed it too fit our likings. I used the pizza dough from Trader Joe's (you can freeze it and its great) and I used dry herbs in the ricotta cheese mixture (rosemary, oregano, and basil because I like them). I made one with cheese, salami, pepperoni, and prosciutto and the other with just prosciutto and cheese. For the cheese in both I used half smoked gouda and half mozzarella. I made a quick tomato sauce to dip them in and everybody like them

The Best All-American Potato Salad

This is seriously the best potato salad I've ever had. (I think the trick is the pickle juice, if you can believe it, and adding plenty of boiled egg). Great for those all-American picnics!

Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.

Grilled Pineapple

One great idea to use if you are already grilling is to cut big strips of fresh pineapple and roll them in brown sugar then grill till just warm. (We don't leave the skin on...)Yummy! It's a sweet addition to the steak or hamburgers or whatever. Personally I like a huge fresh fruit salad with watermelon and the works!

Andes Creme De Menthe Cookies (Andes mint cookies)

I have never made these before, but I had them at an enrichment and I thought they were so good, so I looked up the recipe.

Andes Creme De Menthe Cookies

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Memorial Day Picnic

So I was thinking of hosting a Memorial Day Picnic with a few friends. I'm not the best at hosting and thought I could get some ideas for a menu (salads, bbq or grill recipes, dessert, etc) from you guys. Any ideas? What are your favorite Picnic recipes??

Perfectly Chocolate Chocolate Frosting

Speaking of frosting . . . here's a recipe we just love!! As Grandma Nelson would say, "It's De-licious."

1/2 c margarine
2/3 c cocoa
3 c powdered sugar
1/3 c evaporated milk
1 t vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes 2 cups.

Search for Strawberry Frosting

Hello team! Does anybody have a recipe for strawberry frosting? Today is Jeff's happy 30th and he'd like strawberry frosting on his cake. Funny that it'll be pink. I just can't bring myself to buy the canned stuff. Any ideas would be great. Thanks!

Quick and Easy Buttermilk Scones

One answer to the buttermilk recipe request... These really are easy and nice scones. We usually have them on Christmas, but when we can fry outside we have them a lot then, too.

2 cups buttermilk
4 tsp. active dry yeast
1/2 c. warm water
5-6 c. flour (can substitute some whole wheat flour if desired :)
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
2 eggs
1/4 c. sugar
2 T. oil(plus oil for frying)

Warm buttermilk. Dissolve yeast in ½ c. warm water. Sift together the flour, salt, soda, and baking powder. Beat eggs separately. Add sugar and oil to eggs. Add buttermilk and yeast mixtures. Gradually add sifted ingredients. Beat constantly using wooden spoon. Add enough flour to make soft dough. Turn onto a floured counter an roll to about 1/2 inch thick. Cut it into squares. Let it rise for half hour. Fry in hot oil until golden brown.

Cheesecake Factory Luau Salad recipe

This is my ABSOLUTE FAVORITE salad ever. Kind of fancy, but I love it!

Mixed greens
Grilled chicken breasts, sliced into thin strips
Red bell peppers, sliced into thin strips
Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
Cucumber slices
Red onion, cut into small pieces
Fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.

Serves 4.

Strawberry Smoothies

I haven't tried these yet, but they just looked so good, I had to share!

Strawberry Smoothies

1 C. Vanilla Soy milk
1 C. Vanilla flavored low fat yogurt
1 C. frozen strawberries (or any frozen fruit, must be frozen)
3 packets of splenda (you could use sugar, or for a tart smoothie no sugar)
blend and enjoy!

In Search of Tasty Summer Salads

Sending out an all-call for tasty summer Salads - greens or fruit or jello. What are your favorite summer recipes?

Lazy Lasagna

Credit for this recipe actually goes to Mary who shared it with me. I made it last night and it was quick and easy. I actually added ground beef too. Note that this recipe serves 2 so you may want to double it for a family.

Lazy Lasagna
1 cup spaghetti sauce
½ cup cottage cheese
¾ cup shredded mozzarella
1 ½ cups cooked wide egg noodles (they look like mini lasagna noodles)
2 Tbsp grated parmesan

Warm the spaghetti sauce; stir in cottage cheese and mozzarella. Fold in cooked noodles. Pour into greased casserole dish. Sprinkle with parmesan cheese. Bake uncovered at 375 for 20 minutes or until bubbly. Serves 2.

Chocolate Chip Cookies

Many of you are probably thinking... what in the world is Angie doing posting Chocolate Chip Cookies? BORING!! - She really is a simple minded cook (which really is true by the way, no hurt feelings). Well, I'm here to tell you that these c.c. cookies are stupendous. Some of you may have the recipe in the family cook book, and some of you may not. But if you do, you need to change the recipe because it was entered wrong and these cookies deserve better treatment than that! OK, I'm done ranting...

Yummy Yummy Chocolate Chip Cookies
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 tsp. salt
1 tsp. soda
3 cups flour
6-12 oz. chocolate chips (depending on if you are a true chocolate lover)

Mix together shortening, butter, and both sugars. Then add eggs and vanilla. Then add dry ingredents. Finally, mix in the chocolate chips. Grease cookie sheet, and bake at 350 for 10-12 min.

Simple, yummy, and guaranteed success... I hope

Attention Chocolate Lovers

This isn't a recipe but I thought is would be a good place to post about this. I hear about it from my friend Beth's blog, and since our family has quite a sweet tooth for chocolate, I wanted you to know about this.

"The US Food and Drug Administration is considering redefining 'chocolate' to allow substitution of vegetable oil ($0.70/lb.) for cocoa butter ($2.30/lb.), and whey protein for dry whole milk. There are already standard terms to differentiate these products from chocolate, such as 'chocolatey' and 'chocolate-flavored.' The change was requested by the industry group Chocolate Manufacturers of America. Leading the resistance to this change is high-end chocolate maker Guittard, with significant grass-roots support from the Candyblog. The FDA is taking consumer comments until April 25. Here is the FDA page on the proposed change, which oddly enough does not say what the proposed change is." (from an article found on Slashdot)

I just posted my comment and they have extended the date to May 25. If you are interested in sending the FDA your comment the chocolate maker Guittard has a sight Dontmesswithourchocolate.guittard.com
Then go to the How To Help tab. And it will walk you through the whole process and they have a comment you can cut and paste. It so easy. So get to it you chocolate lovers. Save our chocolate.

Molten Chocolate Cupcakes

Hi all- I know you are all suprised to hear from me, the one who has posted ONE recipe so far (besides Nolan's birth anouncement) ...
So, Carol gave me this awesome Betty Crocker recipe book and this is one of our FAVS!

Molten Chocolate Cupcakes

Start to Finish:2 hr
Makes:18 mini cakes







1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.

I don't think I need to say anything more than, YUM!

Lemon Pavlova

Wonderful Lemon Torte

Meringe Shell:

6 egg whites
¼ t. cream of tartar
1 ½ c. sugar

Beat together until stiff peaks form. Butter 9x13 pan. Pour in meringue. Push up sides of pan. Bake at 275 for 20 min, then increase heat to 300 for 40 min. The Key is cooking it really slowly for a really long time :) Let cool in pan on cookie sheet.

Lemon Custard Filling:

6 egg yolks
1 c. sugar
6 T. fresh lemon juice (2 lemons)
grated peel of one lemon
2 c. cream whipped and sweetened

Beat egg yolks until creamy. Gradually add sugar, lemon juice and peel. Place in heavy saucepan and cook over low heat until slightly thickened. Cool. Whip the cream add cool custard and mix and spread over the meringue. If you want, reserve some of the cream to whip seperately and spread over top. Cover and chill (6 or 7 hours). Serves 10

Note from Amy: A variation of this from Grandma Beck (Pavlova is THE Australian dessert, she says!)is to make the meringue "crust", then just cool and top with sweetened whipped cream and cut up, colorful, fresh fruit (strawberries, kiwi, peaches, pineapple, melons, etc.) It's one of Trevor's favorites. You can also bake mini meringue dishes on a cookie sheet. They stay in the form that you make them, then fill with whipped cream and fruit.

Stir-Fry Spring Roll Tacos!

We Made this tonight, it was YUMMY YUMMY!

1 1/2 Teaspoons Vegetable Oil
2 Boness Chicken Breast Halves, Cut into thin strips
1 smallish crown broccoli (unless, of course, you don't like broccoli...)
1/3 bag frozen red, green, and yellow peppers and onions (or you can use fresh, this is just easier...)
You can also drain and use water chestnuts, almonds, bamboo shoots, carrots, snow peas, celery, or zuccini!
1/4-1/2 cup Kikomans stir fry sauce (it's the best!)
6 small flour or corn tortillas
Additional Stir Fry Sauce, if Desired

1. Heat oil in skillet or wok over high heat, add chicken. Stir-Fry 3-4 minutes or until chicken is no longer pink in the middle. Add cut vegetables (broccoli and snow peas last unless you want soggy woggy stir fry!) Drain. Add Stir Fry Sauce. Cook and stir until hot (about 2 minutes).
2. Heat oil in skillet until hot, and then lay a tortilla flat in the oil for a few seconds, then turn over with tongs. Let it get a little brown without letting it get crispy. Repeat. Drain on paper towels.
3. Spread the stir fry in each tortilla, add more sauce if desired (or use sauce to dip!), and wrap up like a burrito or taquito.

MMMMMM, Enjoy!

Buttermilk

I have a 1/2 gallon of buttermilk which I used in the scrumptious Pioneer cake. What in the world do you use buttermilk for besides chocolate cake and pancakes? Any ideas?

Orange Chicken

I have to admit that I haven't tried this recipe yet...and I'm sure I'm breaking the rules of the family recipe blog. But I just think it sounds really good and just in case you were looking for a new chicken marinade for spring/summer here is one that I got from a fellow Scrapbookers blog, Shabby Miss Jenn I'm hoping to try it soon, but if someone else does too, give us a report in the comments. And if it's gross, then you can ban me from the recipe blog and slap my hand.

Lemon Meltaways

These lemon-flavored cookies are so tender that they seem to melt in your mouth.

Cookies:
1 1/4 c flour
1/2 c cornstarch
1/3 c powdered sugar
3/4 c butter, softened
1 T lemon juice, freshly squeezed
1 t grated lemon peel

Frosting:
3/4 c powdered sugar
1/4 c butter, softened
1 t lemon juice, freshly squeezed
1 t grated lemon peel

For cookies: in large mixer bowl combine all ingredients. Beat 2-3 min. on low speed until well mixed. Shape dough into two 8 x 1 inch logs. Wrap in saran wrap. Refrigerate 1-2 hours until firm. Heat oven to 350 degrees. Cut logs into 1/4 inch slices. Place on ungreased cookie sheets. Bake 8-12 minutes or until set. Cookies will not brown. Remove immediately. Cool Completely.

For frosting, in small mixer bowl combine all frosting ingredients. Beat at medium speed until light and fluffy. Spread on cooled cookies.

A Land-O-Lakes Recipe

Black Bean Dip

This is not really a fresh salsa recipe, but it is fantastic none the less. I was a little skeptical at first, but it is so tasty. This recipe comes from Debbie Thornhill, a lady in my ward.

Debbie Thornhills Black Bean Dip

1 pint black beans, rinsed

1 can corn, drained

1 bottle salsa (cannery)

1 bunch cilantro, chopped

Mix together & serve with tortilla chips

Fresh Tomato Salsa

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving. Makes 3 1/2 cups.

Betty Crocker Recipe

In search of ... homemade Salsa recipe

This weekend when I was out of town, Jimmy decided to make homemade Salsa. He just found a recipe online. We liked it okay but it was too garlicy or something. Does anyone have a homemade salsa recipe that they absolutely love?

Stuffed French Toast

1 (8oz.) pkg. cream cheese
1 tsp. Vanilla
1/2 cup walnuts or pecans (optional)
1 loaf white bread or French bread
4 eggs
1/2 cup whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg

Beat the cream cheese and vanilla together until fluffy. Stir in nuts. Spread about 1/2 Tablespoon of the mixture on a slice of bread. Top with second piece of bread (like a sandwich). Repeat this process 10-12 times until mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side.

(I like to top these with strawberries and syrup).

Picnic Cake

My mom tried to post but she couldn't so she left this under the comments:

Here is the recipe for the Picnic Cake. It is a recipe of an old neighbor who lived across the street when we first moved to Idaho.


Picnic Cake

Mix in bowl and let cool.
1 cup dates (I have also used raisins)
1 tsp. baking soda
1 1/2 cups boiling water

Mix in together:
1 cup sugar
3/4 cup shortening
1/2 tsp. salt
2 eggs
1 tsp. vanilla

Add egg mixture to dates
add:
1 3/4 cup flour
1 tsp cinnamon

Put in 9X13 cake pan and cover with 1 cup brown sugar, 6 ounces package of chocolate chips and 1/2 nuts. Bake at 350 for 45 mins.

Crock Pot Macaroni and Cheese

I know that this sounds a little strange, but it was delicious. Good comfort food.

Creamy Slow Cooker Mac and Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 1/2 hour before serving top add more shredded cheese to top, replace lid and finish cooking. (Paula's Home Cooking - Food Network)

Tropical Carrot Cake

I tried this for our Easter dinner. Overall it was well liked. I didn't serve it cold because I didn't make it early enough, but it is defienitely a cake that is so good cold. I got this out of the Cook's Country magazine.

Tropical Carrot Cake

Serves 12

You'll need one 14-ounce bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.

Pineapple Pudding
1	pound frozen pineapple chunks , thawed
1/2	cup frozen pineapple juice concentrate, thawed
6	tablespoons cornstarch
Cake
2 1/2	cups all-purpose flour
1	tablespoon baking powder
4	teaspoons pumpkin pie spice
3/4	teaspoon ground ginger
1/2	teaspoon salt
3/4	pound carrots (about 6 medium), peeled and cut into 1-inch chunks
1	cup sweetened shredded coconut
1 1/4	cups granulated sugar
1/2	cup packed light brown sugar
4	large eggs
1 1/2	cups vegetable oil
Cream Cheese Frosting
12	tablespoons unsalted butter , softened
3	cups confectioners' sugar
16	ounces cream cheese , cut into 8 pieces and softened
	Pinch salt
3	cups sweetened shredded coconut (see note)

1. For the pudding: Process pineapple chunks and concentrate in food processor until smooth. Transfer to medium saucepan and whisk in cornstarch until smooth. Bring to simmer over medium heat and cook, stirring constantly, until thickened, about 2 minutes. Transfer to bowl and refrigerate until cold, at least 1 1/2 hours.

2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. Line pans with parchment and spray parchment with cooking spray. Whisk flour, baking powder, pumpkin pie spice, ginger, and salt in large bowl.

3. Process carrots in food processor until finely ground. Transfer to large bowl and wipe processor bowl dry. Process coconut with granulated sugar until coconut is finely chopped. Add brown sugar and eggs and blend until mixture is smooth, about 1 minute. With machine running, slowly pour in oil and process until combined.

4. Transfer mixture to bowl with carrots. Add flour mixture and 3/4 cup pudding mixture and stir until no streaks of flour remain. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes, rotating pans halfway through baking time. Cool cakes in pans 10 minutes, then turn out onto rack, peel off parchment, and let cool completely, about 2 hours.

5. For the frosting: With electric mixer at medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated. Beat in remaining 1 cup pineapple pudding and salt. (Mixture will appear slightly grainy.) Refrigerate until ready to use.

6. When cakes are cooled, spread 2 cups frosting on 1 cake. Top with second cake and spread top and sides with remaining frosting. Refrigerate for 15 minutes. Sprinkle toasted coconut on top and press into sides of cake. Cover and refrigerate until ready to serve, up to 2 days.

* I only refridgerated the pineapple pudding for about 20-30 minutes and it seemd fine. I also made this as a sheet cake and cooked it at 350* for 20 minutes. I didn't put coconut on top of the frosting either, but I bet that would make it killer.

Picnic Cake

Hi all,

In the family cook book there was a recipe for picnic cake by Pat Nelson that I took out and can't find. It has dates and chocolate chips and is really good. We want to make it--would someone find it for me and post it? Gracias.

Oh, and a few minutes ago, I think I posted some comments under Wade's name, as he was signed in to google a few minutes ago! Sorry! It really was me, avoiding loading up the last of the dishes before going to sleep!

Lettuce Wraps

So, these aren't as good as P.F. Chang's, but they are still good and easy. And some times instead of eating it like a lettuce wrap we eat it as a salad. I got this recipe from Rachele Ray's 30 minute meals, but made a few modifications.

Lettuce Wraps
2 cups mushrooms, sliced
1 1/2 pound chicken breast or chicken tenders, chopped into small pieces
salt and pepper
3 cloves garlic, minced or chopped
a few shakes of ginger (optional, and you can use fresh ginger grated)
1 red bell pepper, diced small
1 can (6 or 8 oz.) water chestnuts, drained and chopped
3 scallions, chopped
3 Tablespoons hoisin sauce.
Ice burg lettuce.

Preheat a large skillet or wok on high. Add oil to hot pan. Add chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook together 2 minutes. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. Add bell pepper, water chestnuts and scallions. Stir frying until cooked to your likeness. Add hoisin sauce and toss to coat the mixture evenly. Pile mixture into lettuce leaves. Eat.

Pasta al forno

I got this recipe from Jan, who got it from someone in her ward, who went to Italy and got this recipe from one of the families she stayed with. It kind of take a long time to make, but it is so good. If you have a chopper I would use it to chop all the veggies.

Pasta al forno
1 lb. sausage (optional)
1 onion, coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pint heavy whipping cream
1 lb. Rigatoni pasta
mozzarella cheese
fresh or dried Basil

Brown sausage. Remove sausage, leaving pan dippings. (Add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" (cook for several minutes until tender). Add onion and garlic and saute' for several minutes.

Add can of tomatoes, with salt, pepper, and basil to taste. Simmer about 20-30 minutes.

Cook pasta al dente. In large baking dish, put a tiny bit of sause on bottom. Layer 1/3 pasta, the 1/3 cream, then 1/3 cheese, then 1/3 sauce twice. On the last layer, switch sauce and cheese so you end up with cheese on top. Cover and bake 45 minutes at 350. Uncover and bake til cheese is bubbly. Add Parmesan at table.

Quick & Easy Smashed Potatoes

I used to watch Rachel Ray's 30 Minute Meals and she always is making what she calls "Smashed Potatoes" but she varies the flavors to match the dish she is making. I have developed my own version that I use when I grill pork chops, chicken, or steak, or when I just need a quick side and am sick of rice. Here is my version:

QUICK & EASY SMASHED POTATOES

Boil enough potatoes for your group in water. Drain potatoes (reserve a little of the water for easier smashing). Return potatoes to pan and add cheese and bacon. I like using cheddar cheese, or colby jack and the Real Bacon Pieces you can buy at Costco. Put in enough for your own taste, I usually do about a handful of each, a little more cheese than bacon. Then just smash it all together and mix. (I love my potato masher tool for this).

I have also used the cannery instant potatoes, just making them a little runnier than normal. I am sure you could use potato flakes too, I just have never done it.

Strawberry Cream Crepes

If you want a good excuse to eat dessert for breakfast, these are perfect for you. The homemade filling is so good!

Crepes:

1 ½ cups milk
3 eggs
2 tablespoons butter, melted
½ teaspoon lemon extract
1 ¼ cups all-purpose flour
2 tablespoons sugar
dash salt

Topping: (can substitute with Danish Dessert)
½ cup sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
¼ teaspoon red food coloring, optional
4 cups sliced fresh strawberries

Filling:
1 cup heavy whipping cream
1 package (8 oz.) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

In a large mixing bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.

In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipping cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.