Meatloaf Muffins

This may not be a new idea to many of you, but I thought it was ingenious. One of Mary's friends recommended making meatloaf in a muffin tin.

The other day I tried it and it was tasty. I liked that there was a lot of crispy crust. Plus, it baked so quickly. Rachael Ray recommended baking for 20 minutes on 450. (edited to note: the first time I did these, I baked at 350 for 20 minutes... they actually needed a few minutes more. The second time I did it at 450 for 20 minutes and they got a bit burned. So - just watch them. Maybe 20 minutes at 400 would be perfect)

I basically used my mom's recipe with a few changes. I added a little green pepper, with a sauce of A1, Worcestershire, tomato sauce, and a wee bit of ketchup. I used Italian bread crumbs which I had on-hand. I also put a little extra sauce on top before baking.

Here's the original that was in the family cookbook:

Meat Loaf (Shari Price)

1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery

Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.

Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.

Here are some other tasty-looking meatloaf recipes posted on this bloggie too.

Simple Wheat Bread

I am feeling very lazy today so i am not going to copy the recipe but this is seriously the best wheat bread recipe I have tried.  I use more wheat flour to white flour than the recipe calls for but it works out great.  I think I may try the flaxseed suggestion next time.

Here is the link

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Katie's Famous Granola

My roommate Katie used to make this granola almost every week. I have to say it's among the best ever. And you don't need a granola roaster pan!!

3 cups oats (I use whole oats, not the quick kind)
1/4 cup and 2tbsp of brown sugar
3/4 cup shredded coconut
1 cup sliced almonds
1 cup walnuts/pecans (or really any kind of nut you want)
1 tsp cinnamon (if you like cinnamon, I do)

1/4 cup and 2tbsp maple syrup
1/4 cup oil (vegetable, olive, canola whatever ya got)
1 tsp salt

Mix the two sets seperately, then combine.
Put on jellyroll sheet.
Bake for 1 hour on 200, stirring every twenty minutes. For the last twenty minutes you can add about 1/4 cup of light karo syrup and mix it in if you want clumpy granola. If you want it cruchier, bake it for an extra twenty minutes.

Cool for 30 mins, then add mix-ins. (My personal favorites are dark & white chocolate chips and craisins.)

Strawberry Salad

Salad Dressing:
1/2 c red onion- chopped
1 cup sugar
1 tsp salt
1 TBSP Dijon mustard
2 TBSP Raspberry or Strawberry Jam
2/3 cup white vinegar
2 cups oil

Put everything into the blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes this dressing best after it is cold. If it starts to separate, just shake it up good. )

1. Lettuce- Iceberg, Romain, Spring mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts- Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt- pinch
1/3 cup brown sugar
1/3 cup white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. cool
3. Fontina cheese - Whole block (it's in a triangle shape usually in the specialty cheeses)
4. Parmesan cheese- ( the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon - (hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works)
6. Strawberries (sliced)

I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. :) Top will the dressing the enjoy.

Cream Cheese Fruit Dip

When Janey shared this post on Google Reader, I wanted to give this recipe a try. I've made it twice now and we've really enjoyed it.

Cream Cheese Fruit Dip
by Cooking a la Mode:

With a mixer, beat until fluffy:

1 8oz. pkg. cream cheese
1 cup Powdered Sugar

Add, the following, and blend until smooth:

1 small pkg. instant vanilla pudding
1 cup milk

Gently fold in:

1 container cool whip

Serve with various fruits.

Apple Cinnamon Muffins

The other day I felt like apple cinnamon streusel muffins and almost picked up a mix at the store... then I decided it would save moo-lah and be healthier and tastier if I could make my own.

I found this Apple Cinnamon Muffins recipe on www.Bakingbites.com.

Apple Cinnamon Muffins

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.

Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.

In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.

Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Cool muffins on a wire rack.

Makes 12.

(my notes: I love streusel on muffins but this cinnamon/sugar sprinkle was really tasty too.  I would definitely use this topping again.  Also - I wasn't sure about the ginger spice as I'm not the hugest fan of ginger ...  so I just added an extra tsp of cinnamon for extra flavor and left out the ginger.  The muffins were moist and tasty.

Also - I liked the notes on the baking bites site about how the oil helps maintain the moisture in muffins and the butter helps with the flavor.

oh - also - dice the apples before you start.  I remembered when I needed to add them and it took a while.)

MMmmmm Jello Salad (Raspberries and Cream)

I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!


8 oz cream cheese (softened)

6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)

10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla


Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!

Pina Colada Pound Cakes

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.

Peanut Butter Crunch

This is totally from Carol from the family cookbook, but I had it on my blog and wanted to link it to the recipe here, so here it is:

1 cup sugar
1 cup corn syrup
1 cup peanut butter
8 cups corn flakes

Bring sugar and corn syrup just to boil on medium heat. Remove from heat, stir in peanut butter well. Add to corn flakes and mix well then put in buttered 9x13 pan. Eat by the handful or cut into squares.

Teriyaki Kabobs

Marinade:

• 1 cup soy sauce
• 2 teaspoons grated fresh ginger root
• 1/2 cup sugar
• 1/4 cup orange or pineapple juice
  
• 1 tablespoon sesame oil

other ingredients:

• steak, cut into cubes
  
• Fresh bell peppers (red, green, yellow or orange), cut into bite size pieces
  
• Sweet onions, cut into bite size pieces
  
• Fresh mushrooms
• Skewers, if wooden, soaked in water for 20 to 30 minutes

Directions:

Mix all ingredients together for the marinate, then add the other ingredients and marinate the kabobs before grilling.

Meals-on-the-Go

I'm taking a meal to a gal in my ward who just had a baby. And I'm wondering what your favorite meal/s are to take that are simple, easy, and tasty for all. Do you do a casserole, crock pot dish, soup? It sometimes seems tricky to keep it warm (yet not mushy), fresh, and generally yummy.

Any ideas?

Homemade Yogurt

I hope this make sense. I tried to add in what I do. Good luck and enjoy. I am not an expert but If you have any questions let me know and I will try and answer them.

* 1/2 gallon whole milk (can use whole, 2%, 1% or skim milk- the higher fat the creamier and thicker the yogurt)
* 1/2 cup room temperature plain yogurt with "live cultures" (I recommend Dannon Plain Yogurt, because it is made with milk and cultures, other brands have other fillers in them and I don't want that.)

Directions

1. Bring milk to just a boil and then set aside to cool. While you are heating the milk remember to stir almost constantly so it doesn't burn on the bottom. (I have forgotten to stir frequently and it burned, but I still able to use it. If this happens just don't scrape the bottom or your yogurt will have cottage cheese like curds in it.)
2. Cool just enough not to bite the finger to touch, (about 120°F). (I don't have a thermometer so the trick is to let the milk cool until you can keep your finger in it to the count of ten. It takes about 45 minutes to get to this temperature.) Sometimes a skin will form while the milk is cooling. I like to remove it because it feels like plastic in your mouth when eaten. But it doesn't have to be removed.
3. Pour warm milk in a glass or Pyrex bowl and add the plain yogurt with"live culture".
4. Mix well by stirring the starter in, and cover.
5. Completely cover the bowl with towels top and bottom to maintain an even temperature. I put mine into a cooler and surround it with towels to keep the temperature warm.
6. Keep covered at room temperature until the cultures have set, about 6-8 hours. The longer it sits the tangier it gets.
7. Carefully pour off the whey (liquid) that forms on the top.
8. Refrigerate for 4 hours before serving.
9. To store, keep in refrigerator.
10. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.

This will make a runnier yogurt. If you would like to make it thicker follow these instructions:

Follow instructions above until #7 then do this:

1. Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
2. Dump a the yogurt into the center of the cloth.
3. Bring the four corners of the cloth together and lift the yogurt.
4. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
5. Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours. I dump the whey out of the bowl every hour. Strain until you get the consistency you like.
6. After straining using a spatula, put the yogurt in a bowl for use.
7. Return yogurt to the fridge another hour or two.

Chicken Enchilada Dip

This recipe is so easy to make and so good. I ended up heating it in a pan on the stove over medium-low heat until everything was heated through.

2 cups shredded cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup shredded cheddar cheese

1 can 5 oz. evaporated milk

1/2 cup chopped celery

1/3 cup finely chopped onion

1 can 4 oz. chopped green chilies

1 envelope taco seasoning

Tortilla chips

In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. Yield: 3 cups.

Frozen Yogurt

This frozen yogurt is so good. I make it with homemade yogurt, but store bought will work too. The recipe I use for homemade yogurt is coming. Enjoy!

3 cups strained plain yogurt* or Greek-style yogurt
2/3 -3/4 cup sugar (depends on how tangy you want it)

Mix together the yogurt, sugar. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

*To make strained yogurt, line a strainer with a few layers of cheese cloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 3 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Wheat and Oat Bread

• 1/4 cup warm water
• 1-1/2 (.25 ounce) packages active dry yeast
• 2 tablespoons bread flour
• 1-1/2 teaspoons white sugar
• 1 cup quick cooking oats
• 1 cup whole wheat flour
• 2-1/4 cups warm water
• 2-1/4 teaspoons salt
• 1/3 cup brown sugar
• 1/3 cup vegetable oil
• 5 cups bread flour

1. In the mixing bowl of an electric mixer, stir together 1/4 cup warm water, 1 1/2 teaspoons sugar, 2 TBSP bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 2 1/4 cups warm water, whole wheat flour, salt, 1/3 cup sugar, and 1/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 3 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Easy Marinara

My brother-in-law shared this recipe with me, and I love it. It is easy and very good.

1 small onion, diced

2 cloves garlic, minced

1 tablespoon, olive oil

1 carrot, minced

2 (15 oz.) cans tomato sauce

(sea) salt and black pepper

2 Tablespoons minced fresh basil or 1 tea dried basil

1 Tablespoon minced fresh oregano or ½ tea dried oregano

3 Tablespoons minced fresh parsley or 1 ½ dried parsley

Sauté onion and garlic in olive oil until soft. Stir in carrot. Sauté 2 or 3 minutes. Add tomato sauce, basil and oregano. Simmer 30 minutes. Stir in parsley and season with salt and pepper.

Makes 4 cups for about 1 pound of pasta

Sweet White Bread

This is one of our favorite bread recipes. I know it is not the healthiest because it isn't made with whole wheat and it has a lot of sugar, but it is so good. Ryan actually likes to add 1 cup of sugar instead of 2/3 cup. I hope you enjoy it as much as we do.

2 cups warm water

2/3 cup white sugar

1 ½ tablespoons active dry yeast

1 ½ teaspoons salt

¼ cup vegetable oil

6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. About 10 minutes.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth ( or 5-7 minutes in a stand-up mixer). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Marlboro Man’s Favorite Sandwich

This is another one of our favorite sandwiches. This one comes from The Pioneer Woman.

Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

This recipe is awesome. It became an instant favorite. I won this cook book on the Picky Palate back in the summer. Anyway, this was her recipe featured in the cook book and she has it on her blog. I hope you enjoy it as much as we have.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

Meatloaf
1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

Salsa
2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
2/3 cup tomato diced
1/2 cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic, pressed

Mayonnaise
¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
1 tea ground cumin
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices sourdough bread

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro, cumin and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.

Vegan Chocolate Mousse

This recipe sounds weird, especially if you're not a vegan. BUT, I'm not a vegan, and I just happen to be obsessed with soy products, so I'm lovin' it. PLUS, it seems healthy somehow....

Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet vegan chocolate chips (NOT carob chips)
12 ounces silken tofu
1 teaspoon natural pure almond extract

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.

You can melt the chocolate chips in a double boiler or microwave. In the microwave, just melt in 30 second increments, and stir between each.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better.

Hearty Black Bean Soup

It was cold and blustery today here in Phoenix (o.k 58* and windy, but that is cold to us) and soup sounded good.  I got this recipe from a Taste of Home cookbook.  I was a little skeptical while it was cooking, but it ended up being very tasty and was perfect for the day.  For my family I essentially halved this recipe.

Hearty Black Bean Soup

3 medium carrots, halved and thinly sliced

2 celery ribs, thinly sliced

1 medium onion, chopped

4 garlic cloves, minced

1 can (30 oz.) black beans

2 cans (14 1/2 oz.) chicken broth

1 can (15 oz.) crushes tomatoes ( I used diced)

1 1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. hot pepper sauce (I left this out)

Combine ingredients in a slow cooker and cook on low for 7-9 hours or until vegetables are tender.  

Optional: If you have left over meat - smoked sausage, browned ground beef or roast you can toss it in for the last 30 minutes of cooking.  You can also serve over hot rice.

I didn't serve over rice because I wanted soup but I did cook up an Italian sausage and threw it in there for the last 30 minutes.  It really was good and the kids ate it up.  Unfortunately the bread didn't come out of the oven until an hour after we ate, but it was still good with crackers.

Egg Rolls

This recipe came from a dear friend we met during school up in Moscow - Becki Richardson. They were an excellent addition to our dinner tonight of sweet and sour chicken, and fried rice and were even better when dipped in the sweet and sour sauce. Tasty stuff people. Tasty stuff.

1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated

Sauce:
2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce

Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.

The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.

I think the family has the sweet and sour chicken recipe, but if you don't let me know and I'll post it along with the Benihana Fried Rice.

Curried Salad

My friend Beth made this recipe for us and it is my favorite salad recipe. I am posting it the way she made it for us which is a little different than the original she has posted on her blog. If ever asked to bring a salad to a dinner this is what I will take. The flavors are so good together. YUM, YUM YUM!!! I love this Salad!

Curried Salad

Ingredients:

• 1-2 heads of romaine lettuce (or any other kind)
• 1/2 c. grilled pineapple, cut into bite size pieces or smaller
  
• 3/4 c. cashew halves
• 1 T. melted butter
• 1 t. fresh rosemary
• 1 t. curry powder
• 1 T. brown sugar
• 1/2 t. salt (unless the cashews are already salted)
• 1/2 t. cayenne pepper

Dressing:

• 3 T. vinegar
• 3 T. Dijon mustard
• 2 T. honey
• salt and pepper to taste

Directions:
1. Toast cashews in a dry skillet over medium-high heat, until golden brown. Remove from pan to a separate and cooler location.
2. Grill the pineapple chunks.
3. Mix the melted butter, curry, sugar, cayenne, salt (if needed), cashews and rosemary- shake it up in a Tupperware for added ease and storage. If you do not have fresh rosemary, you can use the dried spice in half the amount. However, I recommend fresh rosemary because it's not so poky in the mouth.
4. Dressing: Stir together the vinegar, mustard and honey. Add salt and pepper according to your taste.
5. Toss the greens, pineapple and top with the tasty nut ensemble. Serve the dressing on the side to be added according to everyone's preference.

Rosemary Bread

• 1 cup warm water
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast
• 3 tablespoons olive oil
  
• 1 1/2 teaspoons salt
• 2 1/2 cups bread flour
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary, minced

Mix water, sugar, and yeast and proof for 10 min. Then add the oil, salt, and flour and mix. When flour is almost mixed in add the Italian seasoning, pepper and rosemary. Kneed for 5-7 min. if using a mixer like a Kitchen Aid or longer if you are kneading by hand. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 for 30 min.

Rosemary Ranch Chicken

I have gone a rosemary craze lately. So the next few recipes will have fresh rosemary in them. Hope you like them as much as I do.

Rosemary Ranch Chicken

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 boneless skinless chicken breast cut in half

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Then bake at 375 for 35-45 min (until chicken is done).
Serve with rice. (The sauce is really good over the rice).

Crisp Lemon Sugar Cookies

I just found this on Taste of Home and I'm SOLD. Seriously, they're SO good. And they're not crisp if you only bake them for 5 min. (and they're soooo tasty!)

Ingredients:

* 1/2 cup butter, softened
* 1/2 cup butter-flavored shortening
* 1 cup sugar
* 1 egg
* 1 tablespoon milk
* 2 teaspoons lemon extract
* 1 teaspoon vanilla extract
* 2-1/2 cups all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* Additional sugar

Directions:
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture.
Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.
Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: about 6-1/2 dozen.

French Bread

I found myself in a pickle on Sunday when I realized I forgot to buy french bread the night before. Ironically, when I checked my e-mail Sunday morning I had a recipe for french bread from a gal in my ward. Loved it, and will never buy french bread again! Enjoy!

French Bread

2½ cup warm water

2 tablespoons sugar

2 tablespoons dry yeast

1 tablespoon salt

2 tablespoons oil

6 cups flour

1 egg, beaten

In a large mixing bowl, (I used my new handy dandy kitchen aid) combine water, sugar, and yeast. Let stand for 5 minutes. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 cups of flour slowly as needed and mix well. Let rest in bowl 5 minutes. Stir down. Repeat this process 2 more times.

Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangle, roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well-greased cookie sheet. (the gal who sent this to me uses parchment paper - I didn't have any and really didn't need it - you can decide) Place seam side down. Spray top with cooking spray and let rise about 20 -25 minutes.

Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf. Then put into oven.

Bake at 375˚ for 23 to 25 minutes. Cool on racks and cover with a towel (this keeps the crust soft). Serve warm.

Scandinavian Fruit Soup

I know the cousins have this recipe, but I wanted to share it for anyone else who might read this bloggie. This is a Nelson family favorite. It's a sunshine dish that we enjoy especially during the holidays. Though I've decided to make it a few times a year because I love it so much.

Scandinavian Fruit Soup (Shari Price)

1 cup water
1/4 cup sugar (optional: the fruit sweetens it)
3 Tbsp. minute tapioca
1 six ounce can frozen orange juice concentrate
2 1/2 cups water

Cook 1 cup water, sugar, tapioca until tapioca turns clear. Put into a large bowl. Add orange juice and 2 1/2 cups water. Chill. Will thicken slightly. Stir well with wire whip.

Add 1 pkg strawberries, raspberries, 2 oranges sectioned, 2 sliced bananas, 4 or 5 canned peach halves, cut up, or other fruits you like. chill thoroughly. I often double this recipe for a large group. It is also delicious served hot before dinner also. This they do in Europe.

What Heather likes: this time I used frozen raspberries, cutie clementines sliced, fresh frozen peaches (canned would have a better texture but the flavor was good on the ones i had frozen), bananas (will go bad after a day). If you don't like tapioca, you may not be in love with this as I am. :)

What else do you like in this dish?

Nacho Cheese Sauce

I found the basic recipe for this sauce on the internet. But I added to it and the result is below:

3 tbsp butter
2 tbsp corn starch
1 can evaporated milk
2 oz cream cheese (cubed)
2 cups shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1 small can/bottle salsa or pico de gallo
paprika - enough for flavor

Melt butter and cornstarch over medium heat in a sauce pan. Sitr. When butter melted add milk and cream cheese. Stir until cheese melted and sauce incorporated. Then add shredded cheeses and stir until melted. Remove from heat. Add salsa/pico de gallo and paprika. Serve with chips.

Buffalo Chicken Dip

This taste just like buffalo wings without the mess. My family can't get enough of it. We hope you enjoy it too. (It is spicy.)

2 big cans of chicken
1 cup ranch dressing
2 cups shredded jack cheese
2 blocks cream cheese
1 small bottle (6 oz) of Frank's hot sauce

Combine and heat in crock pot. Serve with chips.

hints: I have just boiled a chicken breast and cut into small pieces. Also I just combined and heated on the stove and then after it was hot put it in small bowls for my family to eat out of. Yes, you put the whole bottle of hot sauce in. We hope you enjoy!

Bakerella

I came across this lovely little baking blog via Pioneer Woman's cooking spot (did you make those cute PW Chocolate Candy Cane Cookies? I want to. They look so yum!).

Anyhoo... {Bakerella} has a darling site of cakes and cupcakes and such. If you don't want to make any of those goodies, at least take a peek on her site because her photos are so gorgeous - especially with her festive holiday treats and this pink frosted yellow cake.

Spinach Salad

My sister in law made this the other night and it was a huge hit.  So tasty!

Spinach Salad

1 pkg washed spinach

1 head iceberg lettuce (or packaged)

1 block swiss cheese

1 lb. bacon (bagged real bacon bits works great)

1/2 c. rinsed cottage cheese 

1 c. sliced mushrooms

1 purple onion

1 pkg grape tomatoes

Dressing:

1 T. poppy seeds

1/2 -3/4 c. vegetable oil

1/4 c. sugar

1 t. salt

1/2 c. white vinegar

1/2 t. dry mustard

Put dressing on salad right before serving.   (the note on the recipe says it makes a lot of salad)

Simple Chicken - Slow Cooker Style

I found this recipe on Beth's Mess. It's really simple but we really like it.

Here's the original recipe that Beth shared.

Ingredients:

4 frozen chicken breasts
1 package dry Italian dressing mix
1 c. warm water OR chicken broth

Directions:

1. Place chicken in cooker.
2. Sprinkle dressing mix on top.
3. Pour water/broth over chicken; cover.
4. Cook on low 8-10 hours.


My alterations: I used frozen chicken tenderloins (it doesn't have to cook quite as long). I also add a can of cream of chicken or celery because I like the sauce a little thicker to put on the rice or noodles.

Jell-O Pretzel Salad

This is the one from the family cookbook. Someone mentioned that it didn't set up fully so you may want to use half water/half pineapple juice. Amy might know. :)

Ann’s Jell-O Pretzel Salad (Amy DeMordaunt)

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!

Recipe Help!

I need a recipe for the pretzel cream cheese jello salad. Didn't Grandma make this? All my recipe books are packed... Thank you for the last minute help. Happy Thanksgiving!!

Berry Pie

While I'm still gathering Thanksgiving recipies from friends here is another one that comes from Brenna Palkki. I usually just make the Marie Calendar Rassleberry pie, which is pretty good, but this is better.

filling :
6-8 cups berries (thawed)--we use a mix of blackberries and rasperries
1 cup sugar
1/2 cup flour
1/8 tsp salt

topping:
1/2 cup flour
2 Tbs butter
1/2 cup brown sugar
oats if desired--we use 1/2 a cup or so

1. Mix together sugar, flour, salt. Add berries.
2. Let mixture stand 1/2 hour. Stir again.
3. Pour into unbaked crust. Crumble topping mixture on top.
4. Cover edges of pie with foil. Bake 375degrees F for 20 min. Remove foil.
Bake 25-30 min more until golden. Cool on wire rack.

Serve with vanilla ice cream!

Mandarin Cookie Salad

For the first time ever I find myself faced with having to do Thanksgiving alone with my own little family. We have always gotten together with friends or family, but being in a new town we haven't established a group of friends. I have mixed feelings about the whole thing, but I am trying to be positive. I have been gathering recipes that I want to make and remembered this yummy salad we have had the past two years on Thanksgiving. The recipe comes originally from Ashley Tanner. It is sooooo yummy. Believe me you will go back for seconds and thirds on this one.

2 cups buttermilk
1 pkg large vanilla instant pudding
1 container of cool whip (somewhere between sm & large, however much you want)
20 - 24 oz of drained mandarin oranges
1/2 a package of Sandies Pecan Cookies broken up
Mix the buttermilk & pudding
Fold in Cool Whip
Add Mandarin Oranges & Sandies Cookies
Stir

Festive Potpourri

Mary gave me this idea for a festive potpourri. I hadn't thought of using cranberries before. I generally forget that I can put yummy smelling stuff on the stove, but today that was a needful thing.

Here are the ideas of things to add to the pot with water:
~apples
~cranberries
~lemons
~limes
~oranges
~grapefruit
~cinnamon sticks

Now - I wouldn't suggest adding all of the above at the same time, but wouldn't grapefruit & orange be a yummy one on occasion.

For today I added cranberries, lime, lemon, and cinnamon. I think I overloaded the pot a bit. Oops! One tip is to just make sure the water doesn't boil away... so be watchful.

Thanks for sharing the idea Mary! Comment if you have other yummy stovetop potpourri recipes.

Easiest Artichoke dip ever

14 oz. can of artichokes (packed in water, not oil)
2 cups of freshly grated Parmesan cheese, split
1/2 cup of mayonaise (or, if you're like me and puke at the thought of Mayo, use Plain Greek Style Yogurt)
Salt and pepper

Mix Artichokes, 1 cup cheese, and Mayo in microwave safe dish. Microwave until hot.

Pour mixture into bake-safe pan. Put remaining 1/2 of cheese on top. Broil until toasty.

Mmmmm then you can eat with pitas, pita chips, or just tortilla chips. YUMMY!

If you want a spinach-artichoke dip, just add thawed and drained spinach (like, from the freezer section).

Yummy Lemon Cookies

I first had these cookies at a stake event a few months ago. I loved them so much I searched the internet for a recipe. I found one that came close. I made a couple of changes/additions and the result is below.

Preheat oven to 375 degrees.

1 pckg cake mix (I used a yellow cake mix)
2 eggs
1/3 vegetable oil
juice of 1 lemon
lemon zest

Mix ingredients until well blended. Add 1/2 - 3/4 package white chocolate chips. Drop by the teaspoonful onto cookie sheets.

Bake for 6-9 minutes. Bottoms will be lightly browned.

Cake Balls and a great cleaner

Yesterday we made these cake balls from Pioneer Woman. They were fun for the kids. Warning though - shredding the cake into crumbs took longer than I expected, so leave yourself plenty of time. Totally worth trying!

Also, I tried the new (to Idaho at least) Jet Dry Dishwasher Cleaner this morning and I think it has magical powers. It totally worked! You know the scummy gummy stuff that collects around the edge of your dishwasher (esp. at the bottom)? While it didn't get rid of it all, it loosened it so that after two Clorox wipes, it was GONE. It got rid of a chocolate stain in there too. Excellent.

Streusel Coffee Cake

This Streusel Coffee Cake recipe used to be on the back of the Bisquick box. A friend made this for us so we looked up the recipe and made it this morning for breakfast.

Streusel Coffee Cake

Cinnamon Streusel
1/3 cup Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.

2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.

3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

These were some suggestions in the reviews:
(suggested 1/4 cup sugar in batter)
(suggested 1 tsp vanilla in batter)
(suggested double topping and use knife to swirl into batter)
(suggested add 1/4 cup unsweetened applesauce to batter to help moisten the cake)
(suggested add cinnamon to batter)

I just added a little more sugar in the batter, a little vanilla, a little cinnamon in the batter, and 2 Tbsp applesauce.  The reviews indicated that the original recipe was a little dry.  I did not follow High Altitude directions.

Homemade Tomato Soup

I remember a year or so ago, there was a request for tomato soup. My friend Marne shared this one with me and I thought I'd pass it along.

TOMATO SOUP (Marne Southwick Clark)

(If you would rather use fresh tomatoes than bottled, quarter and squish a little over 2 quarts worth of tomatoes. Add 2 tsp. salt and cook them for about 30 minutes.)

1/2 cube butter
2 Tbsp. oil
1 chopped onion
1-2 garlic cloves (optional)
2 quarts bottled tomatoes
1 bay leaf
1/2 tsp thyme
1 tsp basil
1 Tbsp sugar
1/2 cup flour
4 cups chicken or beef broth, DIVIDED
1 cup cream, evaporated milk, or any milk
salt and pepper to taste

In a large pot, heat butter and oil. Add onion (and garlic if desired) and sauté until tender.

Add tomatoes, bay leaf, and other spices. Simmer 10 minutes.

Mix flour with 1 1/2 cups broth. Stir broth mixture into tomato mixture. Add remaining broth and cook for 30 minutes, stirring frequently.

Ladle soup out into a blender, and blend until smooth (you will have to do this 2 or 3 times per batch of soup).

Pour from blender, through a strainer (if you want to get rid of any skins and seeds), and into a large bowl.

Add cream or milk to soup, and add salt and pepper to taste.

And if you're making this soup, you've got to try these new mini Premium soda crackers. Mary recommended these to me when I was sick a while ago. We all love them - even Maxie! They are so cute and little and so you don't have to crumble them to dust to put in your soup - unless, of course, you like cracker dust! Really - they are yum.

Pie Crust Cookies

I found this recipe in the Family Fun magazine.

Aut-yum Leaves

Heat the oven to 375.

Whisk one egg with a teaspoon of water and set it aside.

On a floured surface, roll out a prepared pie crust so it's about 1/8 inch thick. Use a large leaf-shaped cookie cutter (4 1/2 -inches wide) to make as many dough leaf pairs as possible.

For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge.

Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal. Brush the top with egg wash and sprinkle it generously with raw sugar.

Bake the leaves on parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. let them rest on the sheet a few minutes before moving them to a cooling rack.

We didn't have a leaf cookie cutter but we did pumpkin shapes. You can also try adding jam and cream cheese, choc chips, walnuts, and marshmallows. We just did most with choc chips. And I tried one with mini carmel bits and choc chips.  We used Pillsbury premade pie crust and it worked great.  I just sprayed that flour-grease on the counter and rolled it out.  

Hannah thought it was fun to make, but gross to eat. Abe thought it was fun to make and yummy to eat.

Frozen Peach Salad

Here's a recipe that I love to make during fresh peach season. It allows you to enjoy peaches in a slushy salad all year long.

1 scant cup sugar
1 ½ c orange juice (actual juice, not concentrate)
¾ c lemonade (actual juice, not concentrate)
1/3 of large can crushed pineapple
6 c diced peaches (approximately 13-14 medium peaches)

Mix together and immediately freeze in pint bags (I use 4 bags per batch). When ready to serve, partially unthaw (for approximately 20 minutes) and serve as slushy frozen fruit salad in bowls.

F.Y.I. To chop peaches I use a Pampered Chef chopper and only chop each peach half 6-7 times.

Southwest Chicken Burritos

The original recipe for this I got from a friend, but I am posting it how I like to do it.

• 4-6 frozen chicken breasts
• 2 c. salsa
• 1-2 cans black beans, rinsed/drained
• 1 can olives, drained (whole, diced, or sliced)
• 1 c. frozen corn OR 1 can of corn, drained
• package of cream cheese

Place frozen chicken on bottom of crock-pot. Then add remaining ingredients, except the cream cheese , and cook on low for 6-8 hours (or on high for 4 hrs). 20 minutes before serving stir in the cream cheese and shred the chicken. Fill tortillas and top with cheddar cheese and any other favorite burrito toppings.

Chicken & Veggie Stew with Biscuits

I have been using my slow cooker a ton since we moved and I thought I would share some of the recipes I have been using because they are simple to throw together in the morning and then you have a nice meal later for dinner. The last time I made this recipe I made these biscuits wo go with it and they turned out really good. I made some with and without the pepper.

4-6 Chicken breasts (frozen)
1/2 onion
2-3 Celery stalks
2/3 Carrots
2 Potatoes
2 cans of Cream of mushroom or cream of chicken soup

Put all these ingredients into your slow cooker with the chicken on the bottom and the soups on top. Cook on low for 6-8 hours or on high for 3-4 hours. Top each serving with a biscuit.

Oven Baked Sweet Potato Fries

I made these tonight to go along with our hamburgers and they were a big success. And I think they are more healthy than regular potatoes, at least I like to think so. Almy kept asking for "more please."

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Warm Nutty Caramel Brownies

These are the best brownies that I have ever had. Jen and I both agree. Hope you enjoy them as much as we did. This is my first time posting to the recipe blog, so I hope I did everything right. Enjoy!!


Warm Nutty Caramel Brownies


1 pkg. (12oz) semi-sweet chocolate chips, divided

1 pkg. (18-21oz) brownie mix (plus ingredients to make cake-like brownies)

3/4 cup packed brown sugar, divided

1 cup salted mixed nuts, divided (any kind you like)

5 rolls of Rolos (40 pieces total), divided


1. Preheat oven to 375 degrees. Grease 9x13 pan. Chop 1-1/2 cup chocolate chips. Combine brownie mix, water, oil, eggs and additional 1/4 cup brown sugar. Fold in chopped chocolate. Pour batter into pan and spread evenly.


2. Chop nuts. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 cup chocolate chips in microwaveable bowl and microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove pan from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream if desired.

Christy

Casserole Call

I am in major need of help. I need something like casseroles that I can put together in the morning / early afternoon (when I still have something that resembles energy) and then just throw in the oven at dinner time. I am majorly struggling with dinner lately. First I am drawing total blanks on what to even have for dinner and then I am too tired/uncomfortable to want to prepare or cook at dinner time. So if you have any make ahead recipes or great casseroles please share them.

White Girl's Enchilada Casserole

I am posting this as my contribution for a casserole call. I love this casserole, but it is another one of those that is not set recipe so I will again just put how I do it. My mom use to throw this together. I tweaked it a bit and added my own snazzy name.

White Girl's Enchilada Casserole

chicken breasts - boil and shred (use enough for your family, I usually use 2-4 breasts depending on their size)
1 c. sour cream
1 can cream of chicken soup
1-2 cans diced green chiles
shredded cheese - a few handfuls or maybe like 1-2 cups (I love cheddar for this but you can use Mexican blend too)

I usually just mix all of the above ingredients in a bowl and use as the filling. You can also mix all ingredients minus the cheese and then use the cheese as its own layer.

Flour Tortillas

Place one flour tortilla on the bottom of casserole dish (i usually use a 8x8 dish). Spread filling on top and then layer with another tortilla (or put cheese on top of filling and then add tortilla). Repeat and top with tortilla and bake in 350* oven for about 25 minutes or until hot and bubbly

Variation:
You can also use an enchilada sauce and spread over filling or mix with filling. We use to do this, but now I just mash up the diced green chiles a bit and it makes for a nicer texture. But it is still yummy with the sauce.

Mongolian Beef

This is a copy-cat recipe I found for P.F. Chang's Mongolian Beef. Although we didn't think it tasted exactly like P.F. Chang's, it was just as good. And this recipe is for 2 servings, but it makes a lot of sauce so if you wanted to make it for 4 servings I think if you could just add more meat and green onions. Also this recipe said to leave the excess sauce in the pan, but we didn't, we ate it all. YUM!!!

MONGOLIAN BEEF

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup) ( I actually only used a few Table spoons of oil and eliminated a step by not having to dump out the excess oil later.)
• 1 lb flank steak
• 1/4 cup corn starch
• 2 large green onions

Directions

· Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

· Don't get the oil too hot.

· Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

· Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

· Remove it from the heat.

· Slice the flank steak against the grain into 1/4" thick bite-size slices.

· Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

· Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

· As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). (like I said I only used a few Tablespoons of oil, so the beef wasn't covered.)

· Heat the oil over medium heat until it's nice and hot, but not smoking.

· Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

· You don't need a thorough cooking here since the beef is going to go back on the heat later.

· Stir the meat around a little so that it cooks evenly.

· After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. (If you only use a few Tablespoons of oil you eliminated this step.) :)

· Put the pan back over the heat, dump the meat back into it and simmer for one minute.

· Add the sauce, cook for one minute while stirring, then add all the green onions.

· Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

. Leave excess sauce behind in the pan.

. Serve with Rice

Zucchini Stir-fry

I thought we would get in the Olympic spirit and make a Chinese meal. And this is the vegetable dish I made with the Mongolian Beef (not authentic Mongolian food), that I will post too. We really like the whole meal. And even Heidi liked the Zucchini, who hates to eat anything green. Enjoy!!!
Zucchini Stir-fry

• 2 large zucchini
• 1 tablespoon vegetable oil
• 1 teaspoon minced ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar, or to taste
• 1 tablespoon Chinese rice wine or dry sherry*
  

Preparation:

1. Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
2. Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
3. When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
4. Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

* You can use apple or white grape juice in place of the Chinese rice wine or Dry sherry, I actually used some crangrape juice I had in the fridge, and it tasted good.

Pan Seared Salmon with Julienne Veggies

This is one of our favorite recipes to make with Matt's Alaska fish... so yum. We got it from a papered chef magazine and have altered it a bit.

Pan Seared Salmon with Julienne Veggies

Ingredients:
2 large carrots
2 medium yellow squash
2 med. zucchini
3 T. butter
1 garlic clove, pressed
1 T. Italian seasoning
1/2 t. salt
1/8 t. pepper
4 skinless salmon fillets, about 1 inch thick

1. Cut carrots, yellow squash and zucchini into julienne strips avoiding seeds.
2. Melt butter. Stir in garlic, seasoning, salt and pepper.
3. Reserve 1 T. of butter mixture and use the rest to brush onto the salmon.
4. Heat pan over med. heat, add veggies and coat with the reserved 1 T butter. Cook and stir for 2 min. or until veggies are crisp-tender, remove from pan and keep warm.
5. Return pan to med-high heat. Place salmon in pan, cook 3 min, turn and cook for 3-4 more min. or until salmon flakes easily with fork. Serve with the veggies. YUM!

Hawaiian Favorite

Bubba's Teriyaki Pineapple BurgersSo I would venture to say that everything at bubba's is good, but by far the best is the Teriyaki burger.

So...it's just easy! Just put teriyaki sauce in with the hamburger meat when you cook it, and then drizzle a little on the top when it's cooked. Then put Ketchup (mixed with relish is how they have it), Mustard, and Mayo if you like it. Then put a pineapple slice from the can on it and some fresh white onion, and dig in!!!! SERIOUSLY....SO GOOD! (Note, no Tomato or Lettuce, they write on their sign that they discourage that...and it costs extra to get it!)

I'm NOW on the hunt for a really really great Haupai recipe, so if anyone has one.....let me know!

Pina Colada . . . a party in your hand

There's just something about a slushy drink with an umbrella in it that screams "vacation" . . . even if you're just sitting on your patio. Here is my new favorite drink of summer . . . a pina colada.

It's so easy. Mix pineapple sherbet with Dole's newest flavor: Pina Colada juice (found in a rectangle container in the chilled juice section of the store). Mix like a milkshake. Sometimes I make it real thick . . . other times more like a slush. It's a party in your hand . . . .

Loved the tators

Is anyone reading this bloggie anymore?

Just had to send a shout-out for Pioneer Woman's Crash Hot Potatoes. I made them last night and totally loved them. And for Heather to really enjoy something she cooked... now that's sayin' something.

I mixed butter (ok - not really butter as I never buy butter.. I used margarine) with the olive oil to spread on top.

Yummmmmmmm!

ISO that yummy gooey cookie dessert

Just wondering if anyone would be so kind to post their favorite pizooki... pezuku.. pazukee recipe. :) I'm excited to read all about it so share all the gooey info, please. Thanks!

Modern Midwestern Naan Bread

Wade here.

I hate to tell you, but it's just homemade pizza crust, then you use a pizza cutter to create full-thickness blimp-pattern lines in it before baking.
1 cup warm water
1 1/3 T yeast
1/2 t sugar
1 t salt
3 cups flour
Add a little water while kneading (for 8 minutes by hand or mixer) until it has the right bread dough consistency.
Bake at 400F for 15 minutes (pull it out momentarily at 9 minutes to put the cheese on).

It sounds very ancient and traditional, doesn't it? Actually I think this is adapted from Aunt Pat's pizza dough recipe. There is a way to make it that takes 3 days while you wait for the yeast to naturally occur, but it tastes about the same, gets eaten in 10 minutes, and this year we are midwesterners, not middle-easterners.

Oh, this is the tip of a small iceberg of good food from over there. To make it really good, completely coat it with sesame seeds.

Everything Cookies

I am entering this recipe for Amy... only because she made these first and loved them and recommended them to me. I asked her to blog them because even though I have access to Pioneer Woman's Recipe, it takes about 10 clicks for me to get them.

And it is nice to know which recipes y'all like because I don't dare try many new recipes. But Amy has a life other than blogging unlike some of us (cough - sputter!), but I wanted to give her credit for discovering these cookies.

And of course, be sure to go see all of Pioneer Woman's photos of the preparation because that's the best part of it all.

Hyacinth’s Everything Cookies

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.


Now don't do what I did and accidentally add twice the salt than required (I halved the recipe but got confused on the salt). If you have low blood pressure come on over and I'll take care of that with just one or two cookies.

Plus, after I added too much salt, for some reason I felt that adding an extra egg would help. huh? I kept thinking it was going to be too dry. Duh... not my best move. My brain seriously freezes when I cook. What's up with that. So, if you need some more cholesterol come and eat my cookies.

And make sure you actually have more than 1/4 cup oats before you start.

I'm certain Amy didn't have that many foul-ups as she and I came from different breeds when it comes to cooking.

But in the end, the taste was scrumptious and i loved the dried fruit. So ignore everything I did wrong and go make some healthy cookies.

Pesto

Any favorite pesto recipes y'all wanna share? I made something for Jimmy like a year ago and he just remembered he liked it. I'm not quite sure what I made so I'm looking for a pesto recipe with noodles in it.

Boston Cream Cupcakes

My obsession with cupcakes continues . . . this time with a cream filling that, frankly, I could eat plain. But then I'd miss out on the Sinful Chocolate Ganache frosting. And we can't have that . . . .

Makes 24 cupcakes

1 box yellow cake mix
1 3.4-ounce box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows) (don't you love the name of the frosting??)

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

In a large bowl, combine pudding mix, cream, powdered sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip (or a decorating bag with a small tip). Insert tip into top of cupcake and squeeze about 1 tablespoon pudding mixture into center of cupcake. (When adding filling, you'll see the cupcake expand. If you add too much filling, the top of the cupcake will start splitting open which is quite easy to disguise with Sinful Chocolate Ganache frosting.) Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.

Sinful Chocolate Ganache
Makes about 2 cups

6 1-ounce squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

Homemade Croutons

These are the lightest crispiest croutons we've ever had and we love them!! They are so great on toss salad or soup.

Cut one loaf French bread into 1/2-inch slices and then in 3/4-inch cubes. Melt 1/2 to 3/4 cup butter. Stir in 1/4 t. garlic powder. Toss with bread cubes until bread is evenly coated. Spread on shallow baking pan. Bake at 300 for 15-20 minutes, stirring occasionally, until bread cubes are dry and crisp.

Another salad tip I recently learned from a friend in town who used to work at Juniper Restaurant is to soak a cored head of lettuce in a bowl of ice water for 10 minutes before draining and serving in a salad. The cold water keeps the lettuce fresh and crisp. It's amazing!