Recipe Time: Hot Fudge Sauce

My gift to my neighbors/v.t. sisters/home teaching families each year is a jar of Hot Fudge Sauce and a 1/2 gallon of Vanilla Ice Cream. The Hot Fudge Sauce is to die for. You are so lucky I am sharing this precious recipe with you . . . . .

Mom's Hot Fudge Sauce

Melt:
1 12 oz. package semi-sweet chocolate chips (Nestle or better)
2 cubes butter
Add:
4 cups powdered sugar
2 2/3 c. evaporated milk (1 1/2 cans)

Bring to boil and simmer on medium low for 8-10 minutes. Stir constantly or it will scorch. Add 2 teaspoons vanilla. Serve warm over vanilla ice cream. Keep refridgerated - heat in microwave or stovetop. Enjoy!! And Merry Christmas!!

Recipe Time: Baked Potato Soup

My sister posted this recipe last week, and we tried it today. It is tasty.


Tony Roma's Baked Potato Soup

2 med potatoes
3 tbsp butter
1 cup diced onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes (the cannery ones in your food storage work great)
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 c. half and half

Garnish with cheddar cheese, crumbled cooked bacon, and green onion

Bake potatoes for about an hour at 400 degrees. As they cool, prepare soup by melting butter in a large saucepan and saute onions until tender and light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents. Chop in chunks about 1/2 inch in size. Add chopped baked potatoe and half and half to pan, bring soup to a boil and then reduce heat and simmer for 15 minutes or until thick. Serve and top with garnishes!

Recipe Time: Mint Brownies

Holy Crap! If you are a mint lover - and a chocolate lover (a given around here, right??) then you must make these brownies. Caution - they are addicting!!


Brownie:
2 cubes butter
1 1/4 c. flour
3/4 c. cocoa
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 tsp vanilla
2 c. sugar
mint extract (I used peppermint oil)

Melt butter. In separate bowl combine flour, cocoa, baking powder and salt. In another bowl, beat eggs and vanilla until foamy. Beat sugar with eggs and vanilla until well blended. Add the melted butter. Beat in the flour mixture. Bake on 325 in a 9x13 inch pan for 30-35 minutes. Cool.

Green Filling:
6 T creamed butter
2 c. powdered sugar
3 T. milk
2 drops green food coloring
1/2 tsp mint extract (again, I used a couple drops of peppermint oil)

Mix together, spread on cooled brownies. Refrigerate for 30 minutes.

Chocolate Glaze:
6 oz. package of chocolate chips
3 T. butter

Melt chocolate chips and butter, use double boiler or microwave. Put on brownies in dabs, work fast. Spread and store in refridgerator. Take out 30 minutes before serving.

The brownie recipe (except for the mint part) in this is from a friend - Jeannette. Everything she makes is good. She is a self-described food snob. So you should give them a try. The minty frosting and glaze is from our ward cookbook entered by my friend Tara.

Try not to eat the whole pan - it seriously can be tempting. I ended up giving 1/2 of the pan to my brother's family so I wouldn't keep eating on them. Also, if you must, you can use a brownie mix for the brownie part of the recipe - it might save you a little time - but I won't guarantee the deliciousness of the brownie!!

Enjoy!!

Recipe Time: Butternut Squash Soup

posted by Torrie

So with squash seemingly very abundant right now I tried this soup yesterday. I have been craving it for a couple of weeks with my recent condition and I got sick of waiting for someone to make it for me. I found this easy recipe and it was so good. Try it.

Butternut Squash Soup
1 to 1 1/2 lbs. Butternut Squash (I used two)
1 tbsp. Butter
1/2 cup onion sliced thin
3 garlic cloves
2 cups chicken broth
salt to taste
1/2 tsp. White Pepper (I used black and it was fine)
1/2 cup heavy cream (my SIL used evaporated milk)

Cut squash in half lengthwise; remove seeds and roast on a baking sheet for 35 minutes (it took more like 50 minutes for me). Remove from oven and scrape flesh into a bowl. In a large saucepan, melt butter over medium high heat and saute onion and garlic. Add squash, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Puree in a food processor until smooth; return to saucepan; add cream stirring constantly without boiling until hot.

I later added more salt and a little brown sugar to each bowel and it was tasty, yum. I ate half of the whole pan myself. I just sat and ate it all day long. Probably won't be able to eat it for a long time now but yesterday it was so good. Let me know if you try it.

Recipe Time: Pumpkin Chocolate Chip Cookies

Who doesn't love a good Pumpkin Chocolate Chip Cookie? Well, my DH for one. He despises anything that even remotely resembles pumpkin. Which includes all squash. Bummer for me, because I love it. He did try these delicious cookies, and he said they were o.k. Me, on the other hand, can eat a dozen in one sitting. They are that good. The recipe came from my sister's ward cookbook. The contributer's name was Kaysee, and she called them "The Greatest Pumpkin Chocolate Cookies Ever." And I must say, I might agree with her. So, give 'em a try. They are tasty!!

1 Cup Butter
3 Cups Sugar
2 Eggs
2 Cups Pumpkin
2 tsp. Vanilla
5 Cups Flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 12oz. bag chocolate chips

Cream butter and sugar together unt9il smooth; add eggs, pumpkin and vanilla. Mix flour, soda, baking powder, salt, nutmeg and cinnamon in a seperate bowl, then slowly add to pumpkin mixture. Add chocolate chips. Drop spoonfuls on cookie sheet. Bake at 350 for about 10 minutes.

Be sure not to under bake them - that is not good.

Recipe Time: Carrot & Potato Soup

It's that time of year when a warm bowl of soup seems just right. A friend of mine's husband was in an auto accident last week and got his face smashed pretty bad, so he can't chew at all. I had the chance to take them dinner a couple of times, and got a couple of recipes from my sister. They were both good, but I am only posting one today. I'll save the other for another day.

CARROT AND POTATO SOUP
2 T unsalted butter
1 medium leek (about 1 cup)
12 medium carrots cut into 1/4 inch pieces (about 4 1/2 cups)
5 cups chicken stock
2 Yukon gold potatoes cut into 1/4 inch pieces (about 3 cups)
1/4 teaspoon ground ginger
course salt and ground pepper
1/4 cup sour cream (optional)
1 T finely chopped chives (optional)

Melt butter in large saucepan over medium-low heat. Add the leek, and cook until translucent, about 6 minutes. Add the carrots and chicken stock, and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add the potatoes and cook until very tender, about 30 minutes. Puree the soup in the blender or food processer until smooth. Season with ginger and salt and pepper to taste. Garnish with sour cream and chives, if desired.

My notes: I used onion instead of leek. Leeks are something I just have lying around. Also, I had a hard time with the blender part - I'm not generally a big fan of pureed soups, but this one was delish. The friend I took it to gave it a 10.

So, if you are in the mood for a simple, yummy soup, give this one a go - and I hope you like it!

What have your favorite recipes been lately - come on, share with us!!

Recipe Time: Peach Crisp

With the abundance of peaches this time of year, one must have a little Peach Crisp. I found this excellent recipe in my Cook's Illustrated Magazine.

Peach Crisp

FILLING:
6 or 7 peaches, peeled & pitted, each half cut into 3/4 inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup sugar
1 1/4 tsp cornstarch
3-5 tsp juice from 1 lemon (depending on the sweetness of the peaches)
Pinch salt
Pinch ground cinnamon
Pinch ground nutmeg

TOPPING:
1 cup flour
1/4 cup plus 1 tablespoon sugar
1/4 cup brown sugar
1/8 tsp salt
2 tsp vanilla
6 TBSP butter, cut into 6 pieces & very soft
1/2 cup sliced almonds

1. Preheat oven to 350 degrees.

2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. Discard excess peach juice. Toss juice mixture with peaches and transfer to 8" square baking dish.

3. FOR THE TOPPING: Combine flour, sugars (reserving 1 tablespoon sugar) and salt in work bowl of food processor. Drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together in to large, crumbly balls, about 30 seconds. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (should break into roughly 1/2 inch chunks) Bake on middle rack until lightly browned and firm (18-22 minutes). This can be done ahead of time and stored in an airtight container.

4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon of sugar over top and place in oven on lower rack. Increase temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack until warm, at least 15 minutes; serve. (I like it with Vanilla Ice Cream!!)

5. ENJOY!!

{note: If you are looking for a fun food magazine, Cooks Illustrated or Cooks Country are great. They are free of any advertisements, so it makes it so easy to find what you want. Plus, it gives you more than just a recipe, it gives the reasoning behind almost every ingredient, and why make it how they make it. Another plus is that it rates different products in each issue.}

Next time I make Peach Crisp, I think I will try Pioneer Woman's recipe with Maple Glaze. It looks scrumptious!!

Recipe Time: Black Beans

Sorry it has been a while since I posted a recipe - but here is one from my DH. As you probably know, he served his mission in Guatemala, and their diet consisted mainly of Black Beans and Rice. I had always tried to make them for him, and thought they were fine - until we went there. Holy Crap - the beans there were so much better than the ones I try to make at home. So over the years I have worked on improving them - and yes, they've gotten better. While I was sick a few weeks ago, and dh was making the meals, he made his favorite dish - and the beans were sooo good (and so easy!) that I had to tell you how he made them.

Black Beans {Refried - Guatemala style}

1 Can Black Beans
1/4 Onion, chopped
2 Cloves of Garlic
Salt & Pepper
Oil

Smash up the beans - with a fork, or potato masher. Heat oil in skillet, saute onion and garlic until tender.

Add the beans, and Salt & Pepper. Cook until the liquid starts to evaporate. Turn the heat down and simmer until they are as thick as you want them.

We like them with Rice and Chicken.

Recipe Time: Honey Whole Wheat Muffins

Here are some easy, tasty, & healthy muffins for you to try out.

Honey Whole Wheat Muffins
1 1/2 cups Whole Wheat Flour (you can use 1/2 white and 1/2 whole wheat)
f2 tsp. Baking Powder
1/2 tsp. Salt
1 beaten Egg
1/2 cup Milk
1/4 cup Oil
1/2 cup Honey
1/2 tsp. Lemon Peel

Bake @ 400 for 18 minutes.
Makes 10-12 regular size muffins.
For Mini Muffins, check after about 12 minutes. Makes 24.

**tip: to make measuring honey a little easier, measure out the oil first (use the 1/2 cup measuring cup for the oil (fill it 1/2 way for 1/4 cup)), then use that same 1/2 cup for the honey - it comes out much easier.

They are good served with scrambled eggs or with your morning drink.
Enjoy!!

Recipe Time: Pie Crust 101

As a tribute to The Pioneer Woman and her Cooking Blog, I made an attempt to demonstrate how to make a tasty pie crust. Why would I do this you ask?? For one, because I know how much most people are scared to make pie from scratch - mostly because of the crust. I actually enjoy making pie crust. Maybe because as a kid we used to make pies all of the time. Especially at Thanksgiving. It was always the tradition for the girls to get together and make the pies. We always made so many that we would eat them for days, but that was our favorite part. And for another, I had to make 4 pies to take to the Stake Pioneer Day Celebration at the park. So, in an attempt to calm the fears that many of you have, here is a photo by photo demo on making a tasty and pretty pie crust.

In a large mixing bowl, measure out 5 cups of Flour, 1 teaspoon of Baking Powder, and 1 teaspoon of Salt. Sift it together with the pastry cutter.

Add 2 1/2 cups of Crisco (don't ask me why, but the actual "Crisco" seems to work better than the generic brands). Work that in real well with the pastry cutter.



It should be crumbly, yet slightly moist.

In a measuring cup, beat 1 Egg. Then add 1 Tablespoon of Vinegar and Cold Water to make 1 cup. (isn't that the cutest little wire whisk you've ever seen. I don't remember where I found it, but it's a fun little kitchen gadget.)

Add the liquid to the flour mixture, and toss/mix around with a fork. Mix it up evenly, but be careful not to over mix it. The more you mix it, the tougher your crust will be.


Shape into balls of dough - makes 4 or 5 (depending on the size of your pie plates.

Mine were kind of big - I got a little carried away . . .
Now the fun part - rolling it out.

Start by sprinkling flour on your canvas/pastry cloth/counter top/whatever you want.

Shape your ball of dough into a disk shape and place it on the canvas. Then sprinkle on some more flour.

Let the rolling begin.

Just keep rolling, gently, in all directions, to make a nice big circle.

Like this one :)
See, that was easy, wasn't it . . . . now you just have to somehow get it into that pie plate.

Use your rolling pin and canvas to l ift the dough (gently roll it up around the rolling pin).
Slide the pie plate under, unroll the dough, and voila, there it is.

Now you just need to trim off the excess dough. Leave about 1/2" hanging over the pan.
{you can re-use the scraps if you must, but only once! - after that make crust-o's (you know, roll out the dough, smother it with cinnamon and sugar, roll it up and slice it like a cinnamon roll, and bake on a cookie sheet)}

Fold under the remaining overhang and press gently.

There are a hundred ways to flute the edge of your pie. I was unable to demonstrate my method because I use two hands and I couldn't figure out a place to set the camera to use the timer. Sorry. But I use my thumb on my left hand on the inside of the crust, and my index finger and thumb of my right hand on the outside of the crust and just gently push them together with the dough in between . . . . does that make any sense at all?? Just come over and I'll give you a demonstration. That would be so much easier than trying to explain it!

Now take a fork and start pricking it EVERYWHERE. The air needs to escape, or you will have big air bubbles in the crust.

Get the edges too!

Now bake in the center rack of the oven at 425 for about 15 minutes (you want them slightly golden brown) just keep checking them.

The leftover balls of dough can be refridgerated for a day or two before used, or you can freeze them for up to 2 months. Just thaw them out in the fridge the morning or day before you want to use them.

There you have it. Now that wasn't so bad, was it? And it is definitely worth the extra effort to make it yourself. This is a very light and flaky recipe.


This pie just so happened to be a Fresh Peach Pie. YUMMMMMM!!!!


Now, if you are making a baked pie, like say Rhubarb, you need to stop with the crust, right BEFORE you stab it to death with the fork. Pour your Rhubarb (or whatever) filling in, then bake as directed.

Can we say YUMMMMMMMMM again?? I know Rhubarb is one of those pies you either love or hate. I happen to be a lover of rhubarb. If you aren't I have a fabulous recipe for Rhubarb-Strawberry Pie that you might want to try. I took one to my neighbors and they came back saying it was the best pie ever - and they didn't think they liked rhubarb before that one.

There you go . . . This is how I spent my day today. I know, baking again. But I did it early this morning before it got too hot. Then I left the house after I got it all nice and warm. The car has GREAT air conditioning in it!!

I'll have to post the recipes for the peach and rhubarb pies in another Recipe Post.

Until then . . . . .

Recipe Time: Lemon Bars

I have been craving lemon bars for a while, but no one in my family likes them, so I couldn't justify making a whole pan of them just for me. I wish you guys were my neighbors!! Well, today I had an excuse: I was taking dinner to a friend and thought "hey, I could make those tasty lemon bars I've been craving, and not have to eat the whole pan myself." So, there you have it. I made them today and they are delish. I probably could have eaten the whole pan myself. I used this easy recipe from Paula Deen. I don't know if any of you ever watch any of her shows or not, but I love her - all of her food is real - (and it's real good!) So, if you're having that summer craving for a lemon bar - try this one.

photo from {marthastewart.com}

Recipe Time: Navajo Tacos

Sorry I haven't posted many recipes lately - but it's summer, and it's hot, and I don't like to cook when it's hot. As a matter of fact, I don't really like to eat when it's hot. My poor family. I did, however, feel like I should make something tonight. So, here goes:
Navajo Tacos
Fry Bread
(I used a basic bread stick recipe, but you can buy rhodes rolls or whatever kind and defrost it to make it a little easier)
1 1/2 cups warm water
1 TBS Yeast
2 TBS Sugar
1 tsp salt
3 1/2 cups Flour
Dissolve the yeast in water. Mix the rest of the ingredients. Knead, let rise 40 minutes.

Roll out small balls of dough, then fry them in hot oil.

Top with beans
I like to use black beans (a favorite around our house). Drain them, add a teeny bit of water, smash them up in a sauce pan, then add chili powder, a little cumin, and salt. Let the heat up.

Then top with hamburger, shreaded cheese, salsa, lettuce, tomatoes, onions, sour cream, etc.

The best part about these kinds of tacos is the extra dough - SCONES!! You can refridgerate the leftover dough for another night (if you are all fry breaded out) and then fry it up, and top with butter and whatever else you like (honey, powdered sugar, cinnamon, jam, etc.).

ENJOY!!

Recipe Time: Banana Bread

Sorry I haven't posted a recipe for a while. One of these days life will get back to normal . . . . Anyway, we love bananas. We always have bananas around our house. They usually get eaten, but in this heat, they go bad, FAST. I either peel and freeze them to use in smoothies, or I make some yummy banana bread (or muffins):

Banana Bread
1/2 cup Butter
1 cup Sugar
2 Eggs
1/2 cup Buttermilk
1 tsp Soda
1 cup Ripe Bananas (about 2 bananas)
1 tsp. Vanilla
2 cups Flour
pinch of Salt
Nuts (optional)

Cream together the butter and sugar. Add the rest of the ingredients. Pour into greased loaf pans (makes 1-2 loaves). Bake @ 325 for 45-60 minutes.

Recipe Time: It's 2 for the price of 1!!

DH was sick this past week. A cold. He actually skipped work for a full day. Since we have been married I could probably count the # of times he has done that on one hand. In other words - he doesn't usually get sick. But when he does, watch out! Like most men, he is a bit pathetic. He doesn't like me to use that word, but you know how it is. Why can't we take a day off when we are sick?? Anyway, enough about that. Let's get back to why you are really here. FOOD!! Since the dh was sick, I felt sympathetic and made him chicken soup - just what you need when you are sick, right?? Well, here is how I made the Chicken Soup, and what I did with the leftovers (because you can only eat so much Chicken Soup!!):

Chicken Soup
Like usual, I don't really have a recipe. But don't let that scare you off - you don't need one!! Just make as much as you need (I always lean towards the too much side - then you get the leftovers:)
Start with chicken breasts (for my family I used 3 large ones). Cook them in boiling water with salt and pepper and onions (and whatever else you want for flavor) for a while (maybe I should have timed that - so sorry!!). Just check them after a bit. Mine are always frozen so it takes a bit longer. While the chicken is cooking, prepare the veggies. Good ones to use are: carrots, celery, potatoes, peas, onion, and whatever. Again, have fun with it! I sauted the onions (and some garlic) in a little oil. Then I added the carrots, celery and potatoes to that and sauted it a bit longer. Remove the chicken from the boiling water (save the water for a good soup base!). Slice the chicken up, or shread it - however you like it. In a large stock pot, heat up some chicken stock and the water from boiling the chicken (strain it first!). You can season it up with boullion if you think it needs more flavor. I also added fresh parsley from the garden, and some dried basil, and salt and pepper. Then add the veggies and let 'em cook. I usually add my peas at the end because they really don't need any cooking. Once your carrots and potatoes are almost done, add the chicken and peas to the pot. Let it all heat through, and serve.

Now that you have mastered the Chicken Soup Dinner. Here is a suggestion on what to do with all of that leftover soup:

Chicken Pot Pie
Make a basic pie crust. Roll out one ball of dough to fit into whatever size of pan you are using. I used a 9" square pan. I have also used pie plates and 9x13 pans before - just depends on the crowd! Bake the bottom crust in the oven @ 350 for about 20 minutes (just lightly golden brown). For the filling, strain the soup in a collander. Put the broth (liquid) in the blender and add a little bit of flour (kind of like you are making gravy). Put the veggies on the pie crust, and pour the broth over the top of it. Put another layer of crust over the top. Cut slits in it for ventilation, and pop it in the oven at 350-375 for about 45 minutes. Let it sit and cool for about 10 minutes before serving.

There you have it. One and a half nights of cooking (the chicken pot pie only counts as a half) and you have two delicious dinners. Now go try it! I know you can do it!!

Good Luck!!.

Recipe Time: Chicken Stir Fry

Again, I hesitate posting how I made stir fry the other night (because dancing queen needs to give us some authentic recipes!!) but it tasted pretty darn good, so I'll post it anyway. I thought this would be a quick dinner - but it took a little longer than I expected, simply because you have to wash, peel, cut, chop, etc. all of the veggies. Other than that, it was so simple, and very delish!! Here is what I did:

Saute some onions & garlic in a little oil. Remove them, then add some chicken breasts. Add some soy sauce, honey, and ginger (powder or root) and cook the chicken completely. Remove it from the pan, and add your prepared veggies (the ones you prepared while the chicken was cooking:). I used broccoli, carrots, bell peppers (yellow & red), asparagus, and, well, maybe that was it. You can use WHATEVER veggies you have on hand (use lots of color - it's prettier that way!). Just start with the ones that take the longest to cook (add bell peppers last!!). Saute the veggies for a bit (until cooked) then add the chicken, sesame seeds (I got a little carried away with these - but hey, they are good, and good for you!!), more soy sauce, some s&p, whatever you want, really. You can't go wrong!

Serve over hot rice (I like basmati), and wallah - you've got dinner. Enjoy!!

Recipe Time: Cinco de Mayo

Last minute I decided to throw a Cinco de Mayo party. Mostly because I love Mexican Food and this was an excuse to cook it. We had a few friends over and here was the menu:

Chicken Quesadillas
Black Bean Cakes
Chips with Guacamole, Salsa, Salsa w/ Avacados & Mango Salsa
Donut Holes w/ Mexican Chocolate Fondu
Limeade
Pina Coladas (virgin, of course)

Most all of these recipes were in my most recent issue of Rachael Ray Mag, so we had to give it a go. Overall, it was a success! If you feel like a Mexican food night, have at it!

Recipe Time: Smoothies

As you all know - I LOVE breakfast!! My entire day is a flop if I go without it. I also know that mornings are hectic, and a big breakfast isn't always possible - but for me, a bowl of cereal just isn't going to cut it. So, here are some drinks to go along with that bowl of cereal:

Fruit Shake:
1 1/2 cup orange juice
1/2 cup yogurt
1 banana
Handful of almonds
2 teaspoons flax seeds
1 + cup frozen fruit (strawberries, blueberries, raspberries, peaches, etc. - mix & match)
1-2 scoops whey protein powder

Blend up the orange juice, banana, yogurt, almonds and flax seeds (enough to puree the almonds & seeds). Then add the frozen fruit and whey protein powder.

Broccoli Shake

1 cup Frozen Broccoli
1 Banana
1 apple (w/ skin)
1 cup Oats
1/2 cup cottage cheese (or yogurt - I like Vanilla)
2 scoops whey protein powder
2 cups water
ice

Blend and serve. I usually add the whey protein after I have mixed the other stuff for a bit so it isn't as frothy and thick. This drink is not as sweet, but using vanilla yogurt and vanilla protein powder helps. Some (including mw's dh) can't take the texture - but look beyond that and look at the health benefits! :) It is loaded with vitamins, fiber protein, etc. You've got broccoli, oats, whey protein, etc. So give it a shot!!


My absolute favorite appliance in my kitchen is my Vita-Mix. If you are in the market for a good blender, and you can spend a bit more, I highly recommend it. I have had mine for about a year and a half and LOVE it!! My SIL has had hers for over 8 years and it is still going strong - she'd buy another one if she had too.

Recipe Time: Jell-o

I know, what is so special about jello?? Well nothing really - I don't even really like it that much. but my grandma was a big fan of it, and this was one of her favorite ways to have it. And I must admit, it is pretty good for jello! I wish I had taken a picture of it, because it truly is a pretty treat.

Multi-Layer Jello
5 small boxes of jello - different kinds! (pick and choose from the pretty colors and flavors)
Sour Cream
9x13 glass pan
Free space on a level shelf in the fridge

Pick your first color/flavor - mix the contents with 1 cup of boiling water. Mix it well. Divide it in half. To one half, add 1 TBSP cold water. Pour into bottom of 9x13 glass dish. Put in fridge to set up. To the other half of jello, add 1/3 cup of sour cream. Mix it well. Once the first layer has set up, pour this on top. Continue with each of the remaining colors/flavors repeating each step exactly. Be very patient!! Some layers take a bit of time to cool off! After the final layer, cover with plastic wrap (being careful not to let the plastic wrap touch the jello - it will peel of that entire top layer!!).

Recipe Time: Egg Rolls

This past week was one FULL of cooking and baking (if you need any cake recipes or tips, I just might have them!!). I also made lots of bread (the recipe is posted here). I hosted bookclub at my house this month. Fun but a bit stressful. All in all, I had a hard time deciding on what recipe to post this week, but eventually decided on these Egg Rolls we had for dinner one night last week. I am hesitant to even post it because I am sure Dancing Queen has a good Korean egg roll recipe - if you do, leave us a recipe!! Anyway, here goes:

I initally found this recipe that sounded simple enough, but again (as always) wanted to make some changes. First of all, I wanted chicken, not shrimp, plus, I only had purple cabbage, so I figured I would give it a shot. So, this is how I made my version of Chicken Egg Rolls:

Chicken Egg Rolls

Oil
2 cloves garlic
1 inch grated ginger root (ginger root keeps forever in the freezer, so I always have it on hand - just chop off the amount you need, cut of the skin, and chop it up)
3 chicken breasts
salt & pepper
Honey
Soy Sauce
1 chopped carrot
1/2 head cabbage (I used purple, but I think any kind will work just fine!)
Dipping Sauce (from the original recipe)

Heat some oil, add the minced garlic & ginger. Add Chicken Breasts, salt & pepper, soy sauce, and honey. Cook until chicken is all the way done. Remove chicken, add carrot & cabbage. Chop Chicken and add back to pan. Cook on medium heat until cabbage wilts and cooks down a bit. Scoop on to egg roll wrappers, roll up (instructions for rolling are on the package). Fry in a little oil on each side. Serve with the dipping sauce. We had some rice and peas, and that was the meal. Vin was hesitant, but after forcing the first bite he loved it.

If anybody has a favorite egg roll recipe to share, or any favorite recipe from this past week - please share it with us!! I LOVE new recipes!!.

Weekly Recipe: Blueberry Muffins

Is this late, or is this early? You decide (since I missed last week and this is all you get for this week). We LOVE breakfast around here - and I am a firm believer in a good start in the mornings, especially since I have no control over what ds eats at school for lunch (sure I pack him a well balanced lunch, but he doesn't always eat the "brain food." These muffins are my favorite - I could eat them almost daily. I found the recipe years ago in an issue of Martha Stewart Living. Here it is:
Breakfast Muffins
10 TBSP butter, melted (1 1/4 sticks)
1 TBSP Baking Powder
1 3/4 Cups Flour
1 1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla
2/3 Cup Sugar
2/3 Cup Milk
1 Large Egg
1 1/4 Cup Blueberries (or other fruit) - frozen is fine!
Struesel (recipe follows)

Preheat oven to 400. Combine flour, baking powder, cinnamon & salt in large bowl. In medium bowl combine butter, vanilla, sugar, milk and egg. Fold blueberries into flour mixture. Add butter mixture, and fold. Spoon batter into greased muffin tins. Press/sprinkle struesel on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool a bit in pan, transfer to wire rack. Makes 12-18 muffins.

Struesel:
5 TBSP butter, melted
2/3 cup Flour
2/3 cup Powdered Sugar
1/4 tsp Cinnamon
pinch of Salt
Whisk together dry ingredients; add melted butter. Combine using your fingers until the mixture has a crumbly consistency. Drop the crumb mixture over muffin batter and press gently before placing in oven.

My personal tips: I always use at least 1/2 whole wheat flour (sometimes all). I don't usually make the struesel - I think they are good without, but it adds an extra bit of fun if you have the time for it. I also have a hard time with the big whole blueberries, so I chop them - just a little - with a knife. Tossing them with the flour first helps keep the batter from being completely purple. Oh, and these are good using strawberries or raspberries too :) I can' t think of anything else - Enjoy!!
P.S. I posted a tasty brownie recipe over at my blog - check it out!

Weekly Recipe: Salmon

My parents just got back from a week long trip at Whitaker Wellness Institute in California. They came back stressing the importance of a healthy lifestyle. Of course eating fish is a good thing - so we went healthy one night and had salmon. It was tasty, and simple. Here is what I did:

2 Salmon Filets (they were pretty big)
2 TBSP dijon mustard
3 TBSP Soy Sauce
6 TBSP Olive Oil

Mix the mustard, soy sauce, and olive oil together. Reserve about 1/4 cup of it, and pour the rest over the salmon in a shallow dish. Let it marinate for about 1 hour. Then, shape some foil (big enough for the salmon to fit on) with some edges. Spray it with a little oil, put it on the bbq grill and then put the salmon on it. Discard the leftover marinade from the salmon. Grill for about 10 minutes on each side. Put on a serving dish, and pour reserved marinade over the salmon and serve. My kids even devoured this one -- we didn't make enough, they both wanted more.

Weekly Recipe: Cashew Chicken

I have such a hard time picking just one thing from each week - I could do this almost daily, but I won't put you through that. Last week's fave was a modified version of Rachael Ray's Chipotle Cashew Chicken. Since you know how much I don't like to go to the store when I am making dinner, here is what I did with what I had:
I made regular rice (wasn't in the mood to make it all fancy like).

I wanted to make some kind of chicken - and I had cashews, so I thought I would do with what I had for the rest of it. For the chicken, I didn't have: steak seasoning, bell pepper, water chestnuts, or chipotle peppers (I know, what is the point of making Chipotle Chicken if you don't even have chipotle peppers). Other than that, I did what it said - plus adding salt & pepper (instead of steak seasoning). Our version was much more simple, but tasted pretty darn good. I didn't mind not actually having the heat that the chipotle peppers would have brought to the table - so I guess we will just have to call it Cashew Chicken. Oh, and DS loved it (maybe it was the honey and pure maple syrup).

Weekly Recipe: Hootenanny Pancakes

My favorite meal of the day is generally breakfast. I am not a big fan of cold cereal - it just doesn't fill me up. This week I will share with my dh and ds's favorite Saturday morning breakfast.
Hootenanny Pancakes
1/2 cube Butter (1/4 cup)
1 cup Milk
1 cup Flour
6 eggs
1/2 tsp Vanilla
dash of Salt
Turn oven to 400. Put butter on cookie sheet and melt in oven. Put rest of ingredients in blender and mix well. Pour into cookie sheet of melted butter. Bake for 20-25 minutes until bubbly and beginning to golden brown. Top with your favorite pancake topping.
These pancakes are handy because you are not standing at the griddle feeding the rest of the family before you can finally sit down and eat. You put the in the oven, clean up, then everyone sits down together for breakfast.

Weekly Recipe: Crockpot Chicken w/ Black Beans

For this week's recipe, I think I will post a simple crock-pot sensation - super easy. Oh, and yes, we eat a lot of chicken . . .
Crock Pot Chicken (for Burritos or Salad)
4 Chicken Breasts
1-2 cups Salsa
1 or 2 cans Black Beans (drained)
Spray the crockpot with Pam, then put in the chicken breasts. Set it on low for a few hours, until it is cooked through. Remove it from the crockpot, shread it with 2 forks, put it back in the crockpot, then add the salsa and the black beans. Cook on low for another 30-45 minutes.
Makes excellent filling for burritos/tacos (just add cheese, lettuce, avacado, tomato, etc.).
Also makes good chicken salad.

Beef Stew

For you Dancing Queen. Again, I don't have a recipe, but here's how I do it.
Brown the stew meat in a tad bit of oil in the bottom of a pot (I like to use cast-iron, but use whatever you have). Add salt & pepper, onions, carrots, celery, and whatever veggies you like. Saute them a little with the beef. Then I add stewed tomatoes - chopped or whole, however you like them. Add water (or broth) for the liquid. Then add potatoes. Cook until they are done, or however long you like. Near the I like to add frozen green beans and peas and cook a little longer (I guess it depends on how well done you like them).

I just realized after writing this post that you wanted to do it in a crockpot. Sorry, but it is easy to remedy. You still have to brown the meat, and if you add the veggies to that it adds a lot of flavor. Then put it in the crockpot before you add the tomatoes, water, and potatoes. Then cook in on low for as long as you need to - I would just wait to add peas until near the end.

To season it, the salt and pepper is often times enough, but if you want something more, just throw in whatever you like - thyme, parsley, whatever you feel like at the moment (I know I am a flake, but I do what sounds good at the time).
Good Luck!! I love soup this time of year.

Recipe of the Week

You all know how much I love food -- and making food, so I though I would add a weekly post letting you know my favorite recipe from the week. Here's last week's:
Since I worked all day almost everyday last week, we didn't have very good food (we ordered pizza, ate leftover pizza, etc.) But, I did make dinner on sunday. I was inspired by our trip to Mexico where they had the best Chicken Tacos. Not having a recipe, of course, I thought I would wing it. They were pretty good. I will definitely make them again. Here's what I did (sorry I didn't measure anything!):
Chicken Tacos
Chicken Breasts
Olive Oil
Crushed Garlic
Mexican Oregano
Paprika
Ground Cumin
Corn Tortilla's
Put (in this order) olive oil (just pour some in), garlic, chicken breasts (how many are eating??) in a crock pot. Sprinkle oregano, paprika, and cumin over the top. Cook on low for about 4-5 hours. Remove from crockpot. Shread it with a couple of forks. Warm the tortilla's on a hot (ungreased) griddle so they are easy to manage (sometime I spray them with a water bottle before heating them - it really softens them up). Roll some chicken up in it (like a taquito). Fry in about a 1/4 inch of oil (seam side down of course). Then roll it around to get all the sides (not too soon though, or they come unrolled). Let drain on a paper towel covered plate. Then serve -- we like them with guacamole, black beans, and salsa. Serve rice too, then you have a meal!! Oooh, and brownies for dessert :)
That was our Super Bowl Sunday Meal. What was yours?