Lemon Cream Cupcakes

Since I'm obsessed with cupcakes, I've been trying all kinds of new recipes. We recently found this one and love the moist texture and light lemon taste. So perfect for spring!!

Yield: 30 Cupcakes

1 cup margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (16 ounces) sour cream

FROSTING:
3 tablespoons margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 21 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a small mixing bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Caramelized Salmon

I got this recipe from a colleague at work.  He grew up in Alaska where salmon was plentiful.  I made this a few weeks ago when we had Jenny & Brad over.  It is very very good!

1 cube butter

1 cup brown sugar

1 tsp lemon zest

juice of 1/2 lemon

1 tsp dill weed (adjust amount as you like)

1/2 tsp crushed red pepper (adjust amount as you like)

Mix above ingredients together in sauce pan until butter is melted and sugar dissolved.  Put sauce on salmon as it cooks (on grill or in oven).

Help again please?!?

So, the PTA lady called last night and asked me to help with some teacher appreciation thing. I need to bring a snack/appetizer of some kind for 30 people with an Italian theme. I'm thinking maybe bread sticks with marinara or Alfredo sauce or... yeah, that's all I've got. Does anybody have ideas for me since I'm unable to say no when people call to ask for a favor? Aaahhh!

Cinnamon Apple Pancakes

I woke up this morning to Jimmy making these pancakes. He found the recipe on All Recipes. He said they weren't amazing, but they were good. Surprisingly, I really liked them. And Abe said, "These are really yummy. Thanks for making them dad." And Abe hardly eats anything!! Plus it's one more way to get some whole wheat in your diet.

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple - peeled, cored and chopped
(suggested add-ins: a little more cinnamon, a little vanilla, and 1-2 Tbsp lemon juice)

In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Add apple.

Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Cinnamon Rolls

Our Relief Society President in Portland served these cinnamon rolls at a Super Saturday (and again to all the men in the ward on Father's Day) and I've decided that all of the narrow roads and rain and tiny lots measured in square feet and stuckup people were completely worth two years in Oregon if for no other reason than this recipe alone. (To be fair, there were so many wonderful things about Oregon, but they aren't helping me make my point here.) They are simply the best cinnamon rolls I've ever eaten! So, Jane, I'm so sorry this doesn't fit into your request for simple healthy meals, but on a sad or rainy day, these will keep you going! Enjoy.

Dough Ingredients:
2 1/3 cups warm water
1 1/3 T instant yeast
1/3 cup powdered milk
2 eggs
2 t salt
1/3 cup sugar
2/3 cup oil
8 cups flour

Filling:
1 cup margarine, very softened/almost melted
1 1/3 cups sugar
2/3 cup brown sugar
1 1/3 t cinnamon

Frosting:
1 cup margarine, very softened/almost melted
5 1/3 cups powdered sugar
2 2/3 t vanilla
7-11 T hot water
dash salt

Instructions:
Dissolve yeast in warm water 5 minutes (it helps to mix a tablespoon sugar in with the yeast to help it bubble). Add remaining dough ingredients in order given until dough is soft. Let dough raise in large oiled/greased bowl until double (50 minutes). Divide dough into two parts. Roll out each part into rectangle (roll quite thin). Mix filling ingredients and spread half on each dough rectangle. Roll each rectangle, sealing edges tight, and cut (using string or dental floss) into 12 rolls (for a total of 24 rolls). Place rolls in two greased 9 x 13 pans. Cover with greased saran wrap and let raise until double (35-40 minutes). Bake at 350 degrees for 20 minutes. Let cool slightly. Mix frosting ingredients (adding more or less water depending on the consistency you like) and spread on cinnamon rolls. If you're like me, you'll frost them a second time five minutes later. And if you're like me, you'll dip your cinnamon roll in the leftover frosting. I must warn you, your life will never be the same after these cinnamon rolls!

Call for Healthy Food!

I hate to even ask for it, because we all know what I really want to do is make the yummy coconut cupcakes and the delicious Mozerella meatball sandwiches, but after trying to convince myself for a month that i don't need a wedding diet I've come to realize that...I in fact, do. :( So rather than go to any sort of extreme, I figured I could just eat healthier--like more salads, less butter, less sugar, less butter-marinated pioneer woman yummy goodness :(, and smaller portion size. Sigh.

So any healthy and quick recipes out there?? :)

Sweet Pork Burritos

This recipe comes from my mom's ward recipe book. It is really yummy! I love it!

1 (2-3 lb) pork roast
salt
pepper
garlic salt
1/3 c water
1 pkg flour tortillas, warmed in microwave
2 (15 oz) cans mild green chili sauce or enchilada sauce, divided
1/2 c brown sugar
1 (15 0z) can black beans
1 bunch cilantro-chopped
Monterey Jack cheese, grated

Season roast with salt, pepper, and garlic salt. Place roast and water in crockpot. Cook on high 4 hours or on low for 8 hours until meat is tender. Shred pork and place in a bowl. Stir in 1/2 cut green chili sauce and 1/2 cup brown sugar. Mix well. Spray 9 x 13-inch pan with cooking spray and pour 1/2 cup green sauce into bottom of the pan. Fill each tortilla with pork, 1-2 tbsp beans, and 1-2 tsp cilantro. Roll burrito and place seam side down in baking dish. Pour remainder of green sauce over the burritos and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Makes 6-8 servings. Serve with the following garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole, etc.

Spicy Beans with Coconut Milk

I tried a new recipe and it turned out to be really good. It's quick and easy to put together.

1 sweet onion, chopped
vegetable cooking spray
2 garlic cloves, minced
1 to 2 tablespoons red curry paste
2 (15-oz) cans kidney beans, rinsed and drained
1 (14.5-oz) can dinced tomatoes, undrained
1 (13.5-oz) can lite coconut milk
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt

Saute chopped onion in a pan coated with cooking spray over medium-high heat for 5 minutes. Add garlic and saute 1 minute. Add red curry paste, saute 1 minute. Stir in kidney beans, tomatoes, coconut milk and remaining ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve with rice. Sprinkle with green onions and chopped fresh cilantro, if desired.

Seven Wives Inn Granola

8 cups oats, not instant
1 1/2 cups brown sugar
1 1/2 cups wheat germ (optional)
8 oz. almonds
8 oz. cashews
3 oz. sunflower seeds
8 oz. coconut
3 oz. flax seeds (optional)
1/2 cups water
1/2 cup oil
1/2 cup honey
1/2 cup peanut butter
2 teaspoons vanilla
1 cups raising/craisins (optional)

Mix dry ingredients in a large bowl. Heat water, oil, honey, and peanut butter until it begins to bubble. Add vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours or until coconut is golden. Stir occasionally while baking. Add craisins when cool. Store in an airtight container.

Mozzarella Stuffed Meatball Hoagies

Mozzarella Stuffed Meatball Hoagies

I know you are all probably shocked that I am posting a recipe that does not involve any amount of sugar or chocolate. I got this recipe from Picky Palate and is simply divine. Matt and I sounded like Bob - mmm, mmm, mmm (you are going to have to imagine the sound effects yourselves).

1 lb ground beef
1 egg
2 Tablespoons milk
1 Tablespoon Tabasco Hot Sauce
½ Cup Italian Seasoned Bread Crumbs
½ Cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

12-15 1 inch mozzarella balls (marinated in olive oil)
1 26oz jar favorite pasta sauce, or homemade sauce
4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half
4 sliced provolone cheese, each cut into halves

1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.

2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.

4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.

5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.

Enjoy!!

Coconut Cupcakes

I recently found this recipe on the Taste of Home website, so we made these cupcakes for our Annual Reed Family Luau and absolutely loved them!

1 1/2 cups butter, softened
2 cups sugar

5 eggs

1 to 1 1/2 teaspoons vanilla extract

1 to 1 1/2 teaspoons almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 1/4 cups flaked coconut

Cream Cheese Frosting:

8 oz. cream cheese, softened

3/4 cup butter, softened

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 3/4 cups powdered sugar

Additional flaked coconut, toasted (toast in 350 oven for 7-10 minutes, stirring frequently)

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter, and extracts until smooth. Gradually beat in powdered sugar. Frost the cupcakes; sprinkle with toasted coconut.

Peanut Butter Sandwich Cookies

I

Peanut Butter Sandwich Cookies with Peanut Butter Molasses Buttercream

1 stick butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/4 cup light brown sugar, lightly packed

1/2 teaspoon pure vanilla extract

1 egg

3/4 cup all-purpose flour (I actually added closer to 1 cup - I like fluffier cookies)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 cup quick oats

Peanut Butter Molasses Buttercream, recipe follows

Preheat oven to 350 degrees F.
Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Peanut Butter Molasses Buttercream

1 stick butter, at room temperature

1/2 cup peanut butter

3/4 cup powdered sugar

2 tablespoons molasses

1 tablespoon heavy cream

Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

Yield: about 2 cups

Hot Chocolate Brownies

I found this recipe on http://pickypalate.blogspot.com. Super yummy!
Hot Chocolate Brownies
1/2 cup unsalted butter

2/3 cup half and half or heavy cream (heated in microwave for 30 seconds)

2 Tablespoons hot chocolate mix (I used Ghiradellis)
1 cup all-purpose flour

1/2 cup Hershey's Dark unsweetened cocoa powder

1/2 teaspoon salt (scant)

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

Ganache:

1/4 cup heavy cream

1/2 tablespoon unsalted butter

1/4 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or use 11x7 inch) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or until light golden brown. Stir in half and half and hot chocolate mix. Stir until well combined. Remove from heat.

In a medium-sized bowl, sift together flour, cocoa powder, and salt.In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.Reduce mixer speed to low, and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

*Another option: I froze the brownies for 20 minutes, frosted and cooled at room temp. These are heavenly!*

Cheddar and Potato Soup

This is in response to Heather's call for favorite potato recipes. It's probably similar to Mom's potato soup but when we lived in Chicago, this was in the newspaper recipe section. It recommended using Wisconsin cheddar cheese and we all know to use Idaho potatoes. Actually our favorite cheddar has to be Tillamook Medium Cheddar blocks (alas, only found in the west that we know of!) This is our favorite cold day soothing soup. (This is not my photo :).

Cheddar and Potato Soup
Serves 6
(From the Chicago Tribune recipe section)

¼ c. butter
Grated onion to taste or ¼ c. chopped onion
¼ cup flour
1 ½ tsp. dry mustard (optional-I use)
3 ½ c. chicken broth
1 cup grated carrots
2 medium Idaho potatoes diced
2 ½ c. half-and-half
3 cups shredded cheddar cheese
salt and pepper to taste

1. In a large saucepan, sauté the onion in butter over moderate heat until soft. Stir in flour and dry mustard. Continue to stir for 1-2 min. without browning flour. Add broth and bring to a simmer, stirring until soup is smooth. Add carrots and potatoes.
2. Simmer for 30 min. partially covered. Add half-and-half and bring again to a simmer. (Recipe may be done ahead to this point. Reheat soup before continuing.)
3. Reduce heat to low and stir in cheese until melted. Season with salt and pepper and serve.

Variations/substitutions:

• Use 4 chicken broth cubes and 3 ½ cups water if you don’t have chicken broth.
• Use milk if you don’t have half-and-half—use potato flakes or potato pearls to thicken if it’s too thin using milk (this works great).
• Use rehydrated dry carrots if you don’t have fresh (I blend them up first).
• Use minced onion- about 1 tsp. (add with carrots and potatoes) in place of fresh.
• Sliced celery added with carrots and potatoes is a nice variation.
• Sprinkle with crumbled bacon, or serve with broccoli or little smokies.

Blue and White Oatmeal Chippers

These are tasty cookies Heather led me to from http://pickypalate.com.

Blue and White Oatmeal Chippers

1 Cup softened unsalted butter
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cup quick oats
1 1/2 Cups frozen blueberries (we bought some tiny ones in a tub that were great!)
1 Cup shredded sweetened coconut
1 bag white chocolate chips (12oz)

1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries, coconut and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375 degrees F. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.

Potatoes

I've been blessed with oodles and oodles of really big and yummy Idaho Potatoes. Please, please share all your potato recipe ideas. What is your favorite way to eat potatoes?

Brown Sugar and Cinnamon Coffee Cake

So, I had never made coffee cake before, but last weekend I had run out of muffin mixes and needed a ready breakfast for the next morning that was faster than cold cereal for on the run, and I found this... it is really yum and easy.

BROWN SUGAR AND CINNAMON COFFEE CAKE

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling (recipe follows)

Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice.

Bake 60 minutes or until wooden toothpick inserted in center comes out clean. This is my best coffee cake recipe and the one that always gets the most compliments.

FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon. (no walnuts for me)

Easy Chicken Corn Chowder

I made this last night for dinner--it was so easy, SO fresh, and SOOO Tasty! I got it from this blog.

Chicken Corn Chowder with Alvocado and Tomato
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste

1 avocado, diced
1 tomato, seeded and diced
Fresh ground black pepper

1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.

2. Top with avocado and tomato. Add fresh ground black pepper if desired.

Advice? Help? Please???

Hey everyone, I need some ideas here. We're having two couples from Jeff's work over for dinner on Saturday and I need menu advice. I'm thinking (very tentatively) about Parmesan chicken with homemade spaghetti sauce, lasagna/manicotti with bread sticks, or ribs (Carol, I'm thinking of using your recipe, but you may have to talk me through it!). Other thoughts?

I need side dish help. I've got nothin' there.

For dessert maybe apple dumplings or chocolate sheet cake.

What say you my culinary friends? Should I throw in a relish tray or Pioneer Woman's Holiday Bacon Appetizers (have you tried these yet? Yum!)? How much is too much?

Oh - drink ideas (other than the leftover Mountain Dew from the dumplings)?

Thanks!

Apple Dumplings

Pioneer Woman is nothing short of a culinary genius!!! I will forever be singing her praises after tasting these dumplings. I was treading very lightly going into this experience because the term 'dumpling' kind of freaked me out. It just never sounded appetizing before. Holy moly - my opinion has changed! You must try these. You must, must, must!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter (I KNOW - 2!!!)
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew (about 8 ounces)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream (we did whipped cream), and spoon some of the sweet sauce from the pan over the top.

So ridiculously good. Read her post here.

Oven Fried Chicken

This recipe came from the weekly emails I get from "Cuisine at Home" where we found the yummy turkey, our favorite roast and potatoes and the soon to be posted grilled pizza recipes. Thank you Grandpa Beck for subscribing to this gem so I could find it! Anyway, this is a recipe our whole family recommends!

For the Brine --
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water

Add:
4 cups ice cubes

Prepare:
8-10 chicken pieces* (thighs, legs, and breasts), skin removed, pierced

For the Coating --
Combine:
3 cups all-purpose flour
2-3 Tbsp black pepper (I did 2, but next time 1 will be plenty for us)
1 Tbsp kosher salt
1 Tbsp paprika

Beat:
2 egg whites

Add:
1 cup buttermilk

Heat:
3 Tbsp vegetable oil

Dissolve salt and sugar for brine in hot water in a large container.

Add ice and stir to cool mixture.

Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 - 2 hours. Preheat oven to 450. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.

Combine flour, pepper, salt, and paprika in a one gallon Ziploc bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.

Beat egg whites to soft peaks.

Add buttermilk and stir gently. Dip floured chicken pieces into the egg white/buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken.

Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.

*I used 12 drumsticks because it's what my kids like the best.

Baked Potato Skins

We made this recipe found on Allrecipes.com and loved it! Kyle declared that this is the only way he will eat potatoes.

4 large baking potatoes, baked
3 Tbsp vegetable oil
1 Tbsp parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream - optional
4 green onions, sliced - optional

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a parchment covered baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle cheese and bacon inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Lemon Curd Cake

You know how the Nelson's are with anything lemon so I knew this recipe would be a winner; however, I used lime curd instead b/c it's what I had. My oven wasn't working well when I made this so half the cake didn't cook. I ended up cutting the cooked part of the cake into cubes and layering it with the whip cream icing in a casserole dish. It was very very good!

1 white cake mix
1 11.3 jar lemon curd (reserve 1/3 cup)

Mix cake mix according to package directions, mixing in remaining lemon curd. Bake in bundt pan as directed.

Icing:
1 pint whipping cream
1/2 cup powdered sugar
1/3 cup lemon curd

Whip cream until peaks form. Add powdered sugar and lemon curd. Spread over cake.

Apricot Chicken

6 chicken breasts
1 8 oz bottle Russian Dressing
1 pkg onion soup mix
1 cup apricot (or peach) jam

Mix dressing, soup mix and jam. Pour over chicken breasts in a 9x13 pan. Bake uncovered at 350 for 1 hour.

Sweet and Sour Meatloaf

I had a neighbor family over for dinner last week and made this meatloaf. It was SO GOOD and it freezes great for a make ahead meal.

1 (12 ounce) jar red currant jelly
1 (12 ounce) jar chili sauce

1 pound ground beef
1 cup bread crumbs
1/4 cup dried chopped onions
1/2 teapsoon salt
1/2 teaspoon pepper
1 egg
1/2 cup ketchup

To prepare sauce, combine red currant jelly and chili sauce in a saucepan. Heat until jelly is melted and well-blended.

For meatloaf, combine the rest of the ingredients and mold into a 5x9 loaf pan. Pour half of the sauce over meatloaf and bake for 1 hour at 400 degrees. Heat remaining sauce and serve with meatloaf.

Cahoon Crockpot Roast

I've actually been cooking lately and wanted to share a few recipes. I took this pot roast down to Sunday dinner at Mom & Dad's last week. The sauce is yummy!

3-5 pound roast
1 can cream of mushroom soup
1 pkg lipton dry onion soup mix
1 10 oz can beef gravy
1/2 brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Garlic salt the roast and place in crock pot. Mix together remaining ingredients and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture (if needed).

Poppy Seed Pancakes

Seth and i made these tonight and they're SOOOOOOOO good! I recommend making buttermilk syrup instead of the fruity one--it's a little different. (Kind of tastes like runny orange marmalade) We got the recipe from 101 Cookbooks

If you can't find white whole wheat flour, substitute for unbleached all-purpose flour. If you can't find agave nectar, substitute 1/4 cup sugar + 1/4 cup maple syrup.


Syrup:
1- 2 oranges, peeled, segments torn into small pieces
1 lemon, peeled, segments torn into small pieces
1/3 cup agave nectar

To make the citrus syrup put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredents combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.


Pancakes:
2 cups white whole wheat flour (or unbleached a-p flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
1/2 cup sunflower seeds, toasted until deeply golden
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a nice drizzle of syrup.

Makes about 12 large pancakes, or dozens of silver-dollar pancakes - enough to feed a small familia :)

Grandma's Texas Sheet Cake

This is Grandma Nelson's recipe for Texas Sheet Cake. It is very similar to the Pioneer Woman's Best Chocolate Cake Ever recipe. I do like Grandma's just a bit more. I love this recipe too because it is simple, but so good and nice enough for company.

Texas Sheet Cake
Combine in mixing bowl:
2 c. flour
2 c. sugar
1/2 tsp. salt

For the next step you will need:
1 c. butter
1 c. water
1/2 c. sour cream
4 T. cocoa
2 beaten eggs
1 tsp baking soda
1 tsp vanilla

In a saucepan bring butter, water and cocoa to a boil. Remove from heat. Add eggs, sour cream, baking soda and vanilla. Add to flour mixture. Pour into a large cookie sheet, greased and floured. Bake 20-25 minutes at 350*. Ice while hot.

Icing:
1/2 c. butter
6 T. milk
4 T. cocoa
1 tsp. vanilla
4 c. powdered sugar
chopped nuts

In a saucepan bring butter, cocoa, and milk to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Ice cake straight from the oven.

Orange Dark Chocolate Muffins

I originally found this recipe here at MILK & COOKIES Blog I was slightly confused by the metric measurements (she's from Australia) so I searched and found this recipe on RecipeZaar which is the same recipe only converted.

Jimmy said these tasted just like an orange stick but in muffin form. We quite liked them. Cheerio matey! Isn't that a lovely photo. Mine didn't quite look as lovely, but were still tasty.

Orange Dark chocolate Muffins
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup caster sugar
1 tablespoon orange zest
1 cup dark chocolate, roughly chopped (I used Semi-Sweet Chocolate Chips)
1 cup plain yogurt (no gelatine) or sour cream **
2 ounces unsalted butter, softened (which is 1/2 cube or 1/4 cup)
2 eggs
2 tablespoons orange juice

Preheat oven to 350°F.

Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.

In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.

Add the wet mixture to the dry mixture and mix until just combined.

Spoon the batter carefully into the greased muffin tin.

Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer. (I baked mine for about 28 minutes)

Remove from oven and cool for 5 minutes. They are ready to serve straight away.

** I used about 3/4 cup sour cream and 1/4 cup yogurt because I didn't have yogurt without pectin.

Chocolate Chocolate Chip Cookies

This is Daniel posting under Elizabeth... I had a huge chocolate craving last week and wanted cookies as well. Luckily I found this Chocolate Chocolate Chip Cookies recipe online and have found a new favorite.

INGREDIENTS

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups milk chocolate chips (Guittard Real Milk Chocolate Chips are the best)
  
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Mini Hamburgers

One of our favorite foods to make for the Super Bowl is mini hamburgers. We use my mom, Shari Price's homemade hamburger buns recipe from the family cookbook (let me know if you need me to post it too) to make mini buns with a small circle cookie cutter. We then fry mini hamburger patties and add cheese (cut with the same small circle cookie cutter used for the buns), a slice of pickle, a red onion ring, and a slice of cherry tomato. Then add a fancy toothpick to hold them all together. That step alone will dress up ordinary party food! They're not filling unless you eat 20 but they are fun and cute. I figure they're a perfect food for both men and women, because men love a good hamburger and women love anything cute and mini, so everyone wins. And that's what we want, right . . . everyone happy! Shane gets an honorary mention along with a posted photo because he helped me make them for our Super Bowl party in Oregon. A warning . . . they seemed to take forever!! So plan ahead. Make them during the warmup to the preparation to the pregame show . . . if there is such a thing.

Easiest Peanut Butter Cookies in the World

My roommate Mary (again) just shared the EASIEST PB Cookie Recipe ever. Seriously.

1 Cup Peanut Butter
1 Cup Sugar
1 Egg


Mix Mix. Roll Into Balls. Smash with a fork so it has criss crosses. Cook until they're cooked.

I'm going to the store right now for some PB :)

Chocolate Cupcakes

My roommate Mary McMullin made this recipe yesterday, and I have to say....it makes a world of difference!!!

* Chocolate cake mix (Mary recommends the Devil’s food)
* 4 eggs
* 1/2 c. warm water
* 1/2 c. oil
* 1 c. sour cream
* Chocolate chips

Mix Mix, bake according to package directions. Cover with the most amazing frosting of your choice. (I don't even think the frosting is needed. Unless it's buttercream frosting from Cake Love.) :)

Slow Cooker Taco Soup

I know we have a few Taco Soup Recipes on here... but this one was requested by Amy so I thought I'd post it here for easy reference.

Slow Cooker Taco Soup
http://soup.allrecipes.com/az/SlowCookerTacoSoup.asp

INGREDIENTS:
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Soft Pretzels

When it's below freezing I apparently have an innate mechanism that forces me to bake or try new recipes. This one turned out great and was fun, but rolling the dough into the ropes took me forever. I suggest inviting friends over and forcing them into servitude so your arms don't fall off. I got most of these instructions from a fellow blogger (Maria in PA), but changed a few things from her version.


1 1/4 cups warm water
3 tsp yeast
2 Tbsp sugar
1/4 cup oil
1 1/2 tsp salt
3-4 cups flour

Soften yeast with sugar in water. Mix in all other ingredients and knead till smooth and elastic. Let rise till double in bulk (about 1 hour). Divide dough into 4 sections and then divide each section into 6 pieces.

Roll each piece into a rope about 18 inches long. Shape the rope into a circle, overlapping about 4 inches from the end. Twist the ends where dough overlaps. Lift the ends across to the opposite edge of the circle. Moisten and press ends to seal. Place on a greased cookie sheet and let rise uncovered until puffy, about 20-30 minutes.

Mix 2 Tbsp baking soda in 2 cups hot water. Dip shaped pretzels into mixture for 10 seconds on each side. Place on greased cookie sheets. Brush with egg white and sprinkle coarse sea salt before baking.

Bake at 425 for 8-10 minutes or until browned. Remove from cookie sheets and serve with mustard, cheese sauce or marinara.

I did half my batch with the egg white/salt mixture and the other half I cooked plain and then dipped them in butter and sprinkled the sea salt after baking. Both were good. Super hot, I preferred the egg white ones, but cooled off a bit the butter ones were better. So, really it just all depends on how much will-power you've got. Next time I'm going to try some cinnamon and sugar ones as well as Parmesan.

Brownie Footballs

Just in time for the Super Bowl, here's a fun recipe. I can't take credit for it as it is from my cooking idol, Betty . . . Betty Crocker. In her cheesy words, "You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape!" The worst part of the recipe . . . it only makes 12 brownies. I think I'll be making three or four batches!

Prep Time: 30 min.
Start to Finish: 2 hr.
Makes: 12 brownies

1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 c water
1/3 c vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2 x 2 inches
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting (or I prefer the "Perfectly Chocolate Chocolate Frosting" recipe found at this link: http://alittleofthisandsomeofthat.blogspot.com/2007/05/perfectly-chocolate-chocolate-frosting.html)
1 cup white baking ships
1 T milk
1 T butter or margarine

Heat oven to 350. Line rectangular pan, 13 x 9 x 2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean (which really just means that the toothpick will come out with barely not enough brownie to lick off of it . . . disappointing, yes, but a hopeful sign that the brownies are almost done!). Cool completely, about 1 hours. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on medium-high 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over frosting to look like football laces.

Shepherd's Pie

Perhaps this is a weird recipe to post or maybe shepherd's pie reminds you too much of leftover day at school lunch. But since all my cookbooks are still packed, I thought I'd search online for a good home-cooked meal. I thought this turned out tasty. I didn't put the egg in. I used chicken broth instead of cream. And I added green beans instead of peas. And of course I didn't have Worcestershire or paprika. But it was still tasty.

30 Minute Shepherd's Pie Recipe
courtesy Rachael Ray

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Chocolate Truffle Cake

1 chocolate cake mix
8 oz chocolate instant pudding mix
5 eggs
1 stick of butter, melted
16 oz sour cream
1 bag of chocolate chips

Pre-heat oven to 350
Combine cake and pudding mixes then create a well in the middle of a large bowl. Dump the sour cream, melted butter and eggs in the well.
Use a large spoon (this is so thick that your mixer will fry) mix all of the ingredients together. Pour the entire bag of chocolate chips in and mix again.
Spray bundt pan with some pam and put the batter in it.
Bake 50 - 55 minutes. Once it is done baking let it cool for 10 minutes then flip the cake out.
This cake does not need any frosting, but some fresh whipped cream or ice cream makes it yummy. You can eat it right away but it is REALLY REALLY so much better if you let it sit for a day. It really makes all the difference.

Green Minestrone

I know this recipe sounds a little more like "Green Eggs and Ham" than anything appetizing, but it really is super yummy. I also just used bacon rather than fancy pancetta, and no garbanzo beans for me.

Green Minestrone


Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

So Good Chocolate Pudding Pie

This pie is so easy and so good! A fun dessert to take somewhere. It's always gone in seconds! What makes it so yummy is the fudge layer with the buttery graham cracker crust. Mmmm! It's definitely a favorite at our house. And this is not a picture of the actual pie, just a google search of something that looked close enough. :)


1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp butter, melted

Mix, press in pie pan. Bake @ 350 for 6-8 minutes. (Better to make this from scratch and not use a ready-made crust because I think it tastes so much better.)

3 squares semisweet baking chocolate, melted
1/2 cup sweetened condensed milk

Mix together and melt in microwave for 20 seconds. Stir, melt another 20 seconds, stir. Repeat until melted, being careful not to burn chocolate (usually just takes 2 or 3 times.) Pour fudge mixture into slightly cooled crust.

2 pkgs (4 oz each) instant chocolate pudding
2 cups cold milk
8 oz Cool Whip, thawed

Mix milk and pudding with wire whisk. Spoon over fudge. Spread cool whip on top of pudding. Chill for 3 hours. Serve.

Lemon Garlic Roasted Beets

I have really not liked beets, but these were really good.

Lemon Garlic Roasted Beets
1 lb. beets, peeled and sliced 1/4" thick
4 cloves garlic, sliced thin or minced
2 T. lemon juice
1/4 tsp. lemon zest
1/2 tsp. extra virgin olive oil
1/4 tsp. sugar
1 pinch each, salt and pepper

Preheat oven to 375*. In an 8" square glass baking dish, toss all ingredients together. Rub a piece of parchment paper with olive oil and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 minutes, shaking pan occasionally.

To be honest I forgot to do the parchment paper and the tin foil, but these were still really good.

Chicken-Chile Quesadillas

This is our favorite new recipe . . . it's one of those that is quick and easy, perfect for those nights when you have no idea what to make for dinner.


1 package flour tortillas for burritos
2 cups finely shredded Mexican cheese blend
2 cups shredded or finely chopped cooked chicken
1 can chopped green chiles
2 tablespoons butter or margarine, melted
1 cup salsa

1. Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Another idea: add chopped or sliced olives, chopped onions, peppers, etc.

French Breakfast Puffs

Oh. My. Goodness. This is a recipe from Pioneer Woman and just in case you missed it I had to post it here. These are beyond delicious. Really. I thought they'd be good and then I ate one and about passed out. Food does that to me. Keep in mind that these have 2 cubes of butter and over 2 cups of sugar so how could they be anything short of heavenly?

Here's her words, but for the great pictures and more commentary you should just go to the site (there's a link on the side).

French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg (I used cinnamon as I'm not a nutmeg fan)
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Cranberry Pudding

This is my favorite holiday dessert. I make it at Thanksgiving and usually at Christmas and, in attempts to keep it special, pretty much don't make it the rest of the year. But it is delicious and really can be made anytime and it is really easy.

Cranberry Pudding

1 1/2 Tbsp butter
1 c. sugar
1/2 c. milk
1 c. flour
1 1/2 tsp. baking powder
2 c. raw cranberries (truthfully I'm not really sure what "raw" means, I just use fresh and/or frozen cranberries)

Cream butter and sugar. Add milk and mix. Add dry ingredients and mix. Add cranberries and mix. Pour into a buttered and floured dish and bake at 375* for 30 minutes.

Vanilla Cream Sauce
1 stick butter
1c. sugar
vanilla
1/2 c. cream

In a double boiler cook all ingredients except cream until sugar dissolves. Add cream and spoon over individual servings.

Melt-in-your-Mouth Caramels

2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup margarine/butter
1 teaspoon vanilla
pinch salt

1. Butter 9 x 13 dish.

2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream, margarine/butter, and salt. Bring to a boil over medium heat, stirring often. Slowly stir in remaining 1 cup cream while mixture continues to boil. (At this point I turn the heat down to medium low.) Heat to 230 degrees (the recipe says to heat to 242 degrees, but in high altitude, heat to 230 degrees), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat. Stir in vanilla. Pour into prepared dish. Refrigerate.

3. When cool, return candies to room temperature then cut into 1-inch squares and wrap in waxed paper.

Apple Toffee Crisp

We love this toffee variation of apple crisp.

5 cups peeled and sliced Granny Smith apples
5 cups peeled and sliced McIntosh apples
1 1/4 c sugar, divided
1 1/4 c flour, divided
3/4 c butter or margarine, divided
1 1/3 c (8-oz. pkg.) Heath Toffee Bits
1 c uncooked rolled oats
1/4 t ground cinnamon
1/4 t baking powder
1/4 t baking soda
1/4 t salt
whipped topping or ice cream (optional)

Heat oven to 375 degrees. Grease 13 x 9 x 2-inch baking pan.

Toss apple slices, 3/4 cup sugar and 1/4 cup flour, coating apples evenly. Spread in bottom of prepared pan. Dot with 1/4 cup butter.

Stir together toffee bits, oats, remaining 1/2 cup sugar, remaining 1 cup flour, cinnamon, baking powder, baking soda and salt. Melt remaining 1/2 cup butter; add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.

Bake 40 to 45 minutes or until topping is lightly browned and apples are tender. Serve warm with whipped topping or ice cream, if desired. Cover; refrigerate leftovers.

Ravioli Lasagna

1 package (20-25 oz) Ravioli (I use the frozen kind), prepared according to package directions, drained
1 container (15 oz) ricotta cheese (cottage cheese works too)
1 package (10 oz) frozen, chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1/2 cup milk
1 jar marinara sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350. Grease 9x13-inch pan. Combine ricotta cheese, spinach, eggs and milk in a bowl. Layer the Ravioli, cheese mixture and sauce a few times, then top with Parmesan cheese. Cover with foil and bake for 40-45 minutes or until heated through. Let stand for 10 minutes before serving.

Roasted Turkey Breast

This is the turkey recipe that we've used the last two years. We think it is delicious. The turkey turns out extremely juicy. Who doesn't like turkey juice? Okay, that makes it sound gross and it's not. It really isn't. Just try it and you'll see. Also, don't be scared off by the maple syrup thing. It doesn't taste like you are trying to make pancakes out of turkey. I promise!! Am I selling this or what?

For the Brine-
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water

Stir in:
2 cups apple juice
4 cups ice

For the Turkey-
Trim; Submerge in Brine:
1 turkey breast (6-8 pounds), bone in

Roast; Baste with:
1/4 cup maple syrup (the real deal, no fake stuff PLEASE)
1/4 cup butter, melted

Dissolve salt and brown sugar in hot water in a 2-gallon resealable plastic bag.

Stir in apple juice and ice.

Trim excess rib and wing sections from the breast (save for making turkey stock for the gravy if you so desire). For easy carving, remove the wishbone (we didn't this year and it was fine). Submerge the breast in the brine and refrigerate until ready to roast, about 2 hours. Preheat oven to 375.

Roast turkey breast side up on a rack over a shallow roasting pan. After one hour, baste breast with the maple-butter mixture. Baste every 15 minutes until the temperature of the breast reaches 165. Remove the breast from the oven, tent with foil, and let rest 15-20 minutes before slicing. (Plan on 1 1/2 - 2 hours roasting time)

Dr. Pepper Ham

Just in time for the Christmas holiday . . . .

The ingredients are very simple... 1 ham, any size (preferably natural ham on the bone, but processed works). We prefer John Morrell butt portion bone-in ham. Line a deep, round roasting pan with aluminum foil. Score the ham on all sides approximately 1/2 to 1" deep, depending on the size of the ham. Then, place the ham in the roasting pan. Pour Dr. Pepper over the ham liberally, allowing it to soak into the scores. Then cover the ham with aluminum foil and place in a 350 degree oven. Every half hour, remove the pot from the oven, turn the ham over, and resoak with Dr. Pepper. Let the ham cook a minimum of 3 1/2 hours...more for a larger ham. Remove from the pot and serve. The carbonation cooks away. The secret is that the main ingredient in Dr. Pepper is prune juice and other fruit juices which cook down into the meat. It doesn't taste fruity, though. It just makes the sweetest, juiciest ham you have ever tasted.

Chicken Noodle Soup

sweet onion
celery
carrots
chicken bouillon cubes
egg noodles
chopped chicken
margarine (optional)
flour (optional)
canned milk (optional)

Add one sweet onion (skinned and left whole), two stalks celery (each stalk cut in a few pieces), 1-2 cups carrots (chopped), and 7-8 bouillon cubes to water (10-12 cups-ish) in large stock pot. Bring to a boil. Turn to low and simmer 30 minutes to 1 hour. Remove onion and celery. (I only boil the celery and the onion in the broth for the flavor and then remove them. If you wanted to add less onion and celery, chopped fine, and leave it in, that is another option.) Add noodles (my favorite brand is Country Pasta Homemade Style Egg Pasta . . . see photo) to broth and boil on medium heat for 30 minutes. (Do not add too many noodles and then leave the house to run errands while on medium heat or it will burn. Trust me.) Turn to low and add chopped chicken (I like to buy a whole rotisserie chicken and remove the meat and chop it up). Add salt and pepper to taste. This makes a clear broth soup. If you prefer a slightly creamier chicken noodle soup, add roux (see below). Keep soup on low heat until ready to serve.

Roux:
Melt 1 cube margarine. Whisk in 1/2 cup flour. Stir until smooth. Add 1 cup canned milk. Whisk again until smooth. Stir constantly on medium heat until mixture thickens. Add to soup after adding the chicken (while soup is on low). This adds a great flavor to the soup (I mean, how can it be bad with a cube of butter, am I right Mary?).

Krispy Kreme Donuts

My friend from Moscow, Lori Higbee, shared this recipe. I'll be indebted to her for life. Yummm. These don't need any further introduction.

2 Tbsp yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable oil for frying

Dissolve yeast in water. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low, scraping the bowl, for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until double (50-60 minutes. Dough is ready when indent remains). Turn onto floured surface. Roll and lightly coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured donut cutter and place on baking sheet leaving plenty of room for donuts to rise. Cover and let rise until doubled (30-40 minutes). DO NOT LET SIDES TOUCH!! Slide doughnuts into hot oil (350 degrees) with wide spatula. Turn as they rise to surface. Fry until just golden (1 minute each side). Carefully remove and drain. Dip in creamy glaze and cool on rack and glaze again.

Glaze: (I usually double or triple)
1/3 cup butter
1 1/2 tsp vanilla
2 cups powdered sugar
4-6 Tbsp hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 Tbsp at a time until desired consistency is reached.

For chocolate glaze, melt 4 ounces of milk or semi-sweet chocolate chips with butter and continue with glaze recipe.

donut call

Does anyone out there have a fabulous donut recipe? We are in a home-made donut kick at our house and are in need of a delectable yummy donut. Thanks! Ang

Soft Ginger Snaps

This recipe is from my mom, and may be by way of Grandma Nelson, but anyways...they are my favorite fall cookies.

Ginger Snaps (soft kind)

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
(Also add 1 T. water for nicely crackled cookies, especially if it is a dry day.)

Beat well and add:

2 tsp. baking soda
2 cups flour
1/4 tsp. salt
1 tsp. each cinnamon, cloves, ginger

Mix well. Roll tablespoon sized pieces of dough in sugar and bake at 375 for 8-10 minutes.

Butterfinger "Eyeballs"

Jolene sent me this recipe last year. I hope she won't mind if I post this, she's got a lot going on. Thanks Jo. These look so fun and yummy.

Ingredients:
Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB'S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Directions:

Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Homemade Nut Roll

My sister-in-law and I came up with this recipe after some experimentation. It's the wonderful taste of a Pearson's Salted Nut Roll using the finest, freshest "homemade" ingredients. This recipe only makes one serving (literally one serving), so you may want to triple or quadruple it . . . for each person.

Ingredients:
1 Kraft caramel
2 salted roasted peanuts (4 if they are broken in half)
3 candy corn

Directions:
Pop all ingredients into your mouth at the same time and enjoy all of that delicious salty nougat chewy goodness!

You may think I'm joking, but I'm really not. We tried it. Tested it. Perfected it. And shared it with you!

Sandy's Breadsticks

Here's the recipe for breadsticks that Mary mentioned in her broccoli soup recipe post. I call these "Sandy's Breadsticks" because . . . well . . . I got the recipe from Sandy, my mother-in-law. (I'm thinking her recipe card says "Leora's Breadsticks.") She's been so nice to pass along recipes that she got from her mother-in-law. Isn't it nice when people share their best recipes? That's why I love this recipe blog.

These breadsticks are easy and take less than an hour, start to finish. Perfect to serve with spaghetti, chili, soups, etc.

1 1/2 c warm water
1 T yeast
2 T sugar
1/2 t salt
3 cups flour
1 cube margarine
garlic salt
parmesan cheese

Sprinkle yeast and sugar in water. Let stand 5-10 minutes. Mix in salt and flour until barely mixed. Handle as little as possible. Dough might be a bit sticky. Cover and let rise 10 minutes. Meanwhile, preheat oven to 375. Melt margarine in 11 x 13 jelly roll pan. Roll dough to roughly the size of the jelly roll pan on counter coated with flour. Cut using pizza cutter once down the middle and then into 1-inch strips. Dip both sides of each strip of dough in margarine and place on pan. The sides of the dough strips should be touching in the pan, just like on the counter. Sprinkle with garlic salt and coat with parmesan cheese. Let raise 10 minutes. Bake at 375 for 14-16 minutes or until lightly browned.

Another variation that we like to serve with Italian dishes: sprinkle mozzarella cheese on breadsticks the last few minutes of cooking time . . . just enough to melt the cheese.

Butternut Squash Soup

Matt's sister gave us a home-grown toddler Butternut Squash from her garden. When I say it is toddler sized, I mean it was as big as a toddler, weighing in at 30 lbs. Needless to say, we needed butternut squash recipes like we would need water in a desert. This is one winner that we found. It does take some effort, but it is very much worthwhile.

Butternut squash Soup
by:Emeril Lagasse
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butterPreheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Broccoli Cream Soup

Oh my. This recipe melts my icy cold heart into puddles of goodness. I cannot describe how happy this makes me. I waited until the kids were in bed last night and made this for dinner along with Carol's Breadsticks (have you posted that recipe yet Carol?) and was in HEAVEN. Then I had the leftovers for lunch today and made more for dinner tonight. I should probably say that I only made 1/2 of the recipe each time so I don't sound like an uncontrollable broccoli monster. Annalise told me that this is her favorite soup. All my kids like broccoli (I know, what?), but Kyle didn't like it with the "stuff on it". Kait just ate leftover breadsticks for dinner. Carb-monger. Anyway, I hope you enjoy it a smidgen as much as I do. Fair warning: This is a soup. Not a chowder or stew-like concoction. The sauce will be thin and delish.

9 cups fresh broccoli florets *
4 cups chicken broth
1 medium onion, chopped *
8 Tbsp butter or margarine, divided *
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt *
1/4 tsp garlic salt
pinch of basil, thyme, sage
dash hot pepper sauce *
7 Tbsp flour
2 cups milk
1 cup buttermilk
1/2 cup whipping cream

In large saucepan bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered for 5 minutes. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.

* Mary's notes:
1. I really enjoyed using the * while typing tonight.

2. I have never used 9 cups of broccoli. That seems excessive to me who just wants more of the creamy nectar. I chop until it seems like enough for my taste.

3. It's good with the sauteed onion, but it'll cut out a full step (and pan) if you just grate frozen onion into the broccoli/chicken broth mixture. Worth it for me. If you do this remember to only add 6 Tbsp of butter to the roux.

4. Onion salt and hot pepper sauce. Yeah, like I've ever remembered to buy those. I'm sure they'd be great, but you're not missing out if you forget to add them.

Pumpkin Cake

Most of you probably have this, but I wanted to post it for any friends who might just need a scrumptious Autumn Treat. Carol always finds such awesome recipes. Thanks Carol!

Pumpkin Cake (Carol Reed)

2 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
1 tsp baking powder
2 tsp cinnamon
2 cups flour
½ tsp salt
1 tsp baking soda

Mix oil, eggs, pumpkin and sugar. Sift and add all remaining ingredients. Pour into greased jellyroll pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting:

¾ cup margarine
1 tsp vanilla
1 tsp milk
4 ounces cream cheese
3 ½ cups powdered sugar

Combine ingredients and beat thoroughly. Add additional powdered sugar until the right consistency.

Dinner Crepes

Dinner Crepe Ideas

I heard a request for our dinner crepe ideas. Jimmy's dad served his mission in France and they got this idea from all the yummy crepes there. There is a restaurant here in Tennessee, The Crepe Maker, that makes so many different kinds of dinner/dessert crepes some with cheese, green peppers, bacon, tomatoes, chicken, ham, etc, etc. I love making crepes and it is 1,000 times easier with a Crepe Maker (such as pictured above) because it makes them thin and very even.

All we've done for dinner crepes is this:
Seasoned Taco Meat
Cheese
Sour Cream
Chopped Tomatoes
Mustard (that's definitely optional for me)

But I'm sure there are a slew of variations that would be extra tasty. But please don't forget to have a yummy dessert crepe to follow up... like cinnamon sugar, or raspberry pie filling, vanilla pudding, and chocolate sauce drizzled on top.

Here is the Smith Family Basic Crepe Recipe (we usually half it for our small family)

4 eggs
4 cups milk
1 tsp vanilla
1/2 cup sugar
1 tblsp baking powder
1 tsp salt
3 1/2 cups flour
1 stick butter (melted)

Put all the ingredients except the butter into a bowl and mix well with an electric beater. When it is mixed together well, mix in the melted butter while stirring. Use a big spoon to scoop the batter into the middle of an electric frying pan. Pick the pan up and spread the batter around (making it look like a big, thin pancake). After a 30 seconds or so flip the crepe over and cook for a little less time on the back. (or use the crepe maker and it will be waaaaay easier). Take the crepe off and put the desired toppings in a line down the middle and roll it. Wa-la!