Pumpkin Toffee Chip and Rolo Chunk Cookies

1 Box Yellow Cake Mix
One 15 ounce can Pumpkin (I used Libby’s)
2 cups mini chocolate chips
1 cup Heath toffee chips
1 1/2 cups chopped Rolo’s (I used salted chocolate covered caramels from Costco)
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.


Makes 4-5 dozen cookies
These are so easy and very yummy!  (From adapted from picky-palate.com)

Slow Cooker Chicken Caesar Sandwich

2 pounds boneless skinless chicken breasts
1/2 to 1 cup of your favorite Caesar dressing (I used Cardini's)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.  (I omitted water.)


2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.


3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 


4. Sprinkle cheese on one side of bun and broil in oven til toasted.  Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with lettuce to serve.


(Adapted from thegirlwhoateeverything.com)


This is so yummy!  My kids went on and on!

Peanut Butter Cup Brownies

Recipe adapted from Nestle’s Very Best Baking


Makes 40 brownies as adapted


1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter


Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.


Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.


Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Pulled Pork Sandwich

INGREDIENTS
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
METHOD
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.

Chocolate Buttermilk Zucchini Cake

1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups flour
1 tsp cinnamon
2 tsp baking soda
4 Tbl. cocoa
2 cup grated zucchini
chocolate chips (I used 1/2 semi-sweet and 1/2 milk)
whipped topping (optional)

     In a large bowl, cream together sugars, butter, and oil.  Mix in eggs, vanilla, and buttermilk.
     In a separate bowl, mix together flour, cinnamon, baking soda and cocoa.  Add to creamed mixture.  Stir in zucchini.  Mix until all ingredients are well combined.
     Pour into a greased 9x13 pan.  Sprinkle top with choco chips.  Bake at 325 for 45 minutes.  Turn off oven and let cake cool inside.  The cake will be very moist.  Serve with whipped topping.

Skillet Summer Vegetable Lasagna

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt 
1  16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks

 2 teaspoons dried basil
 2 teaspoons dried parsley
1  teaspoon  sugar
1/2  teaspoon  dried oregano
1/4  teaspoon  black pepper

1 cup mozzarella cheese, grated

1 cup freshly grated Parmesan cheese


Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.


Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer.  Add basil, parsley, sugar, oregano and pepper.  Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.


Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.




Note:  We added 1 pound of browned, Italian sausage to the above.  It was yummy!  My kids loved this recipe.  Even the one who hates squash and zucchini....:)   It would be good with a parmesan crusted chicken too.  Good way to use those veggies!

Zucchini!

Came home from the family garden yesterday with lots of squash and zucchini and some beets.  Yum!  I love fresh veggies from the garden!

Zucchini Casserole


6 cups sliced zucchini
1/2 cup chopped onion
1 cup sliced carrots
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
1 pkg. stove top stuffing


Boil zucchini, onion, and carrots together until soft and drain.  (I steam mine.)  Make stuffing according to directions.  Mix soup, sour cream, and cheese.  Layer half of the stuffing on bottom of greased 9X13.  Add veggies, then soup mixture and top with dressing.  Sprinkle with more cheese if ya want.  Bake at 350 for 20 to 30 minutes.


Rotisserie Chicken from Costco


Zucchini Orange Bread

4 eggs, well beaten
1 1/2 cups sugar
3/4 cup oil  ( I used applesauce)
2/3 cup orange juice
2 tsp orange zest
2 cups grated zucchini
3 1/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp cloves

Beat eggs.  Add sugar, oil, juice, zest, and zucchini.  Mix well.  Combine dry ingredients and add to zucchini mixture.  Mix well.  Place in two greased 8x4 loaf pans.  Bake at 350 for 45 minutes or until toothpick comes out clean.  Let cool.

Glaze (optional):
1 cup powdered sugar
2-3 Tbl. orange juice

Drizzle over bread when cool.

Summer!

So...you think you will have more time in the summer.  Not so.  Crazy!  And almost over.  So I am trying to remember things that I have cooked this summer that we have loved.  Here goes:


4th of July Layered Drink 
Sobe Pina Colada, Gatorade Fruit Punch, G2 Blueberry-Pomegranate


Start with a full glass of ice.  (Use clear cups.)  Pour sobe slowly through the ice-about 1/3 of the glass full.  Then slowly add the fruit punch-another 1/3.  Add more ice if necessary.  Finish with the G2.  It looks so cool!  Everyone loved it.  It even tasted good too.  I wish I had a picture.  I will start taking pictures.  I just forget!


(sisters cafe) 

Sunday, May 29, 2011

Every Sunday, since the day we moved back to Kaysville, Dave and I have eaten Sunday dinners at either his parents, or my parents.  Well, Dave's parents left yesterday on a 3 month mission, and my parents went to Idaho for the weekend.  So we are on our own today.  Luckily, I got a text from Curt and Meg, during church-they had no where to go either.  So they came here and ate dinner with us.  We also had my cousin, Hailey, eat with us too.  Nothing too awesome, just the usual Sunday meal:  roast, potatoes and gravy, carrots, brown sugar muffins, salad.  My favorite part, of course, was the dessert.  Kind of a bit of work, but very worth it!


Old-Fashioned Chocolate Layer Cake
Our Best Bites (go there for pictures-OH MY)

Note: Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready.  If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting is creamy and smooth.  Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 cups all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 C sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees.  Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes.  Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.  Combine buttermilk and vanilla in small bowl.  In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.  Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes.  Replace whisk with paddle attachment.  Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.)   Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes.  Cool cakes in pans 15 minutes, then invert onto wire rack.  Cool cakes to room temperature before frosting, 45-60 minutes.



Old-Fashioned Chocolate Frosting
Our Best Bites

16 ounces semisweet chocolate, finely chopped (I used 12 oz semi sweet and 4 oz milk chocolate chips)
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, heat butter in small saucepan over medium-low heat until melted.  Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.  Stir with rubber spatula until completely smooth.  *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Saturday, May 28, 2011

This was the busiest week of the year for me!  So...I didn't cook "real" food.  It was anything fast and anything you could find.

I did make this on Thursday night, on our way out the door to another soccer game.  It was so good!  Everyone either really loved it...or really just missed real food!  Here goes:

Pica Dio Tacos
(This is adapted a tiny bit, from my good friend, Myla's recipe!)

1 lb. ground turkey
1 cup chopped onion (I only use about one Tbl)
2 cloves garlic

Brown and saute.  Mix in the following:

1 (14 1/2 oz.) can diced tomatoes
2 tsp. chili powder
1 1/2 tsp salt
1 tsp sugar
1 1/2 tsp cumin
4 Tbl cilantro

Simmer until thickened.  Serve on flour tortillas, sour cream and lettuce.

So yummy!


This was Saturday's rainy day dinner.  This was so good too.  The kids kept saying how good it was.
Herbed Turkey Burgers
(Pink Parsley)
makes 4 burgers

1 Tbs olive oil, divided
3 Tbs finely diced onion
1/2 cup finely chopped green peppers
2 cloves garlic, minced
1 lb ground turkey
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbs chopped fresh parsley
1 tsp minced fresh thyme (1/4 tsp dried)
2 tsp minced fresh rosemary (1/2 tsp. dried)
2 tsp minced fresh sage (1/2 tsp. dried)
2 tsp Dijon mustard
1/4 tsp red pepper flakes
4 slices Havarti cheese (I used swiss)

For serving, tomato slices, onion, lettuce, and buns
Prepare grill for cooking over medium high heat.

In a small saute pan, heat 1 tablespoon of the oil over medium heat.  Add the onions and green pepper and cook until soft and transluscent, about 3-5 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Remove from heat and allow to cool slightly.

In a large bowl combine the turkey, onions, peppers and garlic, salt, pepper, thyme, parsley, rosemary, sage, mustard, and red pepper flakes.

Shape the meat into 4 equal-sized patties.

Oil the grill and cook the burgers 4-6 minutes per side, or until they are evenly browned and cooked through.  Add a cheese slice to each burger, close the grill, and cook just until the cheese has melted.  Toast the buns if desired.  Serve with lettuce, tomato, and onion.

Back tracking!

May is a very busy month!  I am ready for it to be over!  Too much craziness!  Dance competitions, soccer games, then just the normal soccer practices, dance classes and me teaching.  Then the volunteer hours for school-rendezvous, decathalon, field trips, church stuff, school projects, homework, etc. etc.  Ahhhhh!  Too much!  I'm done!   But...with all the madness...we still need to eat!


So...meals this week:



Mango Quinoa Salad
(Our Best Bites)


Disclaimer:  Never had (keen-wah) before.  Wanted to try it.  This is so good!  Dave thought it tasted like couscous.  But I don't think so.  I served this over chicken.  I took some frozen chicken tenders, poured teriyaki sauce over the top, and let them marinate for about an hour.  Then I  heated up my electric fry pan, with a little bit of EVOO  and let them cook.  Really good and really healthy!  Must try! 


2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper


*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.


Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.









Baked Chicken-Bacon Alfredo
Recipe by Our Best Bites


8 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce (below).  When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.



Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.


Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Potato Soup
This recipe can be found in 'This & That" cookbook.  It's my kids favorite!

Sunday, May 22, 2011

My family loves breakfast!  We all look forward to Sunday mornings, when church is a little later, and mom can make a big, yummy breakfast!  Today was stake conference, so last night, at 11:00 p.m., I threw this all together.  So glad we did it!  It was so good!  


Overnight Blueberry French Toast




1 loaf french bread, cut into 1 inch cubes
1 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions


Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.  

Friday, May 13, 2011

So this blog is for my sisters and I am pretty sure that none of my sisters will try this recipe, but it was actually pretty good.  So...little explanation...whenever I am gone, Dave will make crabby patties (out of tuna fish and saltines).  Kids love em, request em, but I don't make em.  So when I came across this recipe, I had to try it.  Looked interesting and sounded pretty good.  It was good!  The kids really liked it!  (Kash prefers Dave's version but for the most part, everyone liked the meal.  It was a little bit of work, not sure I will do it again.)   The salad is soooooo good!  I will make it often!  Here goes....




Green Chile Crab Cakes with Tomatillo Salsa 
source: Rebecca Rather, The Pastry Queen

For the Tomatillo Salsa:
1 lb tomatillos, papery skins removed, halved
1 medium-sized yellow onion, sliced
5 cloves garlic, peeled
2 tbsp olive oil
1 tsp Kosher salt, or more to taste


For the Crab Cakes:
4 tbsp butter
4 tbsp olive oil
1/2 medium-sized yellow onion, diced
1/4 cup diced red bell pepper
2 cloves garlic, minced
1 Roasted poblano Chile (see instructions below), optional (I used a green chili from a can)
1/2 jalapeño chile, seeded and finely diced
1 lb lump crabmeat, cleaned
Juice of 1 lime
2 tbsp chopped fresh cilantro
2 large eggs, lightly beaten
3 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper


To roast the chile:
Preheat the broiler.  Broil the chile about 2 minutes per side, until blackened and blistered on all sides.  Remove from the broiler using tongs or oven mitts and enclose in a paper bag to sweat for 5 minutes. (You can also place the chile on a bowl and cover with plastic wrap for 5 minutes.) Remove the chiles from the bag/bowl and peel.  Slice in half and remove and discard the stems and seeds.  If you want some extra heat, keep some of the seeds.  Dice the chiles and set aside.


To make the salsa:
Preheat the oven to 450 degrees F.  Place the tomatillos, onion, and garlic on a baking pan.  Drizzle the olive oil over the vegetables and roast, stirring once, for 20 minutes, until the vegetables are brown around the edges.  Cool the vegetables for 10 minutes.  Spoon the vegetables into a blender or a food processor fitted with a metal blade and process until puréed.  Transfer the purée to a glass jar and refrigerate until cold, about 45 minutes.


To make the crab cakes:
Melt 2 tbsp of the butter and 2 tbsp of the olive oil in a large skillet set over medium heat.  Add the onion, bell peppers, garlic, and both chiles; sauté for 5 minutes.  Wipe out the skillet with a paper towel (it will be used again to saute the crab cakes).


In a large bowl, combine the crabmeat, lime juice, cilantro, eggs, 2 cups of the breadcrumbs, the mayonnaise, salt, and pepper.  Stir in the vegetable mixture and form into 8 to 10 3-inch-diameter patties.  Pour the remaining 1 cup breadcrumbs into a medium bowl.  Coat the patties in crumbs.


Melt the remaining 2 tbsp butter and 2 tbsp olive oil in the same large skillet over medium heat.  Add the crab cakes and cook for 3 to 4 minutes on each side, until they are golden brown and crispy on the outside.  Serve immediately with the tomatillo salsa.


Leftover crab cakes can be wrapped tightly and refrigerated for 2 days.  Set the oven rack in the middle of the oven and reheat the crab cakes under the broiler for 2 minutes.



Strawberry, Mango, and Avocado Salad
inspired by epicurious.com


1 mango, peeled, pitted, and cut into 1-inch cubes
1 cup chopped strawberries
1 Tbs honey
1/2 Tbs balsamic vinegar
2 Tbs orange juice
juice of 1/2 lime
pinch cayenne
1 Tbs minced fresh cilantro
1 avocado, pitted and cut into 1-inch cubes
kosher salt
In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro.  Toss with the strawberries and mango, and allow to sit for at least 15 minutes.  When ready to serve, gently mix in the avocado.  Season with salt to taste and serve immediately.  


I also served this over a green salad-like as the dressing-it was very yummy!  I will definitely
make this for something.  

Tuesday, May 10, 2011

So I tried a new recipe.  I actually didn't get to eat any of it (it was gone when I got home).  But the kids said it was good.  Full of veggies and fairly healthy.  They sprinkled grated cheese on top.  Keslee has been craving cinnamon rolls.  So we ate them with the soup too!


California Chowder


1/2 cup butter
1 cup flour
1 chicken bouillon cube
2 cups whipping cream (I used half and half)
4 cups whole milk (I used skim)
4 cups water
2 cups diced carrots
4 cups diced potatoes
2 cups diced celery
1 tsp. garlic powder or 2 cloves, minced
1 Tbl. salt
1 Tbl. worcestershire sauce
1 cup chopped onions
2 cups fresh broccoli
2 cups fresh cauliflower

Melt butter in a large soup pot.  Add flour and mix well.  Add chicken bouillon, cream, milk and water.  Bring to a low boil, then add carrots, potatoes, celery, garlic, salt, onion and Worcestershire sauce.  Cook for 45 minutes.  Add broccoli and cauliflower.  Cook for 15 more minutes or until veggies are tender.
Makes 12 servings.




Mom’s Cinnamon Rolls
submitted by Brittany at www.thesisterscafe.com

printable recipe here

One recipe of Sweet Roll Dough
1/2 cup softened butter, divided
granulated sugar
cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tb soft butter (not melted)
1/4 tsp vanilla (this will make the icing a creamy color)
2 T. hot water
Combine all the ingredients and beat until smooth. Drizzle onto the buns with a spoon. The icing will thicken as it cools so ice the buns immediately.

Grandma’s Sweet Roll Dough
2 rounded Tb yeast
1 1/2 cups warm water
1 cup warm milk
2/3 cup sugar
1/4 cup shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat all ingredients except flour until smooth. (I use a Kitchen Aid with paddle attachment.) Add flour until it cleans off edge of bowl. (Switch to a dough hook for this part.) Knead for 5 minutes (or 10 minutes by hand). Let it rise until double (about 2 hours, depending on the temperature of your kitchen). Punch dough down and allow to rise again. This time it will rise much faster so keep an eye on it! Punch dough down again and divide into 2 parts.

Roll one part into a rectangle. Spread half of butter (1/4 cup or 1/2 stick) on dough. Sprinkle with white sugar then cinnamon – making sure you go all the way to the edges. Mom never measured the sugar or cinnamon – I sprinkle on enough sugar to leave a light coat on dough – maybe about 1/2 cup?

Roll up rectangle lengthwise and pinch edge to seal. Use a knife to gently mark the top how thick you want each cinnamon roll, that way they end up being more consistently sized and you can plan how many you want for your pan. (I will usually do 16 for each roll) Using plain dental floss, slip the floss under the roll, cross over and pull each end to slice off each piece:Repeat entire process with second half of dough.

Place rolls flat side down into two greased 9×13 inch pans; 3 across and 4 down (12 total for each). With the extra rolls you can either fill a 9×9 or a round pie pan.

Cover rolls with plastic wrap and allow to rise briefly – about 30 minutes or less – while oven is heating to 350. Bake for 30-35 minutes or until golden brown. Spoon glaze over cinnamon rolls after they have cooled.

Monday, May 9, 2011

My kids beg for sloppy joes.  I really like this recipe.

Dressed-Up Sloppy Joes

1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Lasagna

Cali has been begging for lasagna for months now.  It's her favorite.  I used the best recipe ever from, the cookbook, This & That.  If you need the recipe, let me know.

Wednesday, May 4, 2011

Crockpot Applesauce Chicken

4 frozen chicken breasts (I used 14 chicken tenders) 

1 1/2 cups of applesauce

1 T dried onion flakes, or 1 yellow onion, chopped finely 

1 T apple cider vinegar 

1/4 tsp cinnamon (optional-I did not use)

1/2 tsp black pepper

2 cloves garlic, minced or 1/2 tsp. garlic powder

1/4 tsp red pepper flakes (optional)

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. 

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve with rice.  

Yummy!  Kids loved it and so did Dave!  Bonus!

Tuesday, May 3, 2011

Beef Quesadillas


Cook (uncooked) tortilla, add cheese to 2nd side.  Used the left over roast beef from last night.  Added to tortilla.  Yummy!  Dipped in salsa and sour cream.  Can add lettuce, tomatoes, whatever you have on hand.  Easy!

Monday, May 2, 2011

OK this recipe is kind of thrown together with things I happen to have on hand.  I asked the kids what they wanted for dinner this week, and this was Kambree's request.


French Dip Sandwiches


3 pound roast
sprinkle with garlic powder and salt and pepper
Place in crockpot.  Sprinkle with au jus packet and 3 cups of water.  Cook on low for 8-10 hours.


Place meat on one side of bun and swiss cheese on the other side.  Broil til melted.  Enjoy!
(We served this with green salad and sweet potato fries.  Busy night-2 soccers games-5:30 and 6:00 p.m.  So it was a late dinner.)

Thursday, April 28, 2011

Cornbread Taco Bake


1 pound ground beef
1 envelope taco seasoning mix
1 (15 oz.) can chili, or kidney beans
1 c. cheddar cheese, grated
2 (8 oz.) boxes corn bread muffin mix (or I just made the cornbread recipe from This & That cookbook)
1 1/2 c. frozen corn, thawed
Toppings:
chopped tomatoes
sliced olives
lettuce
sour cream
salsa (or ketchup-it's a Larsen thing!)


Brown beef and drain.  Add seasonings and water according to pkg.  Stir in chili and cheese.  Prepare cornbread according to pkg. directions.  Stir in corn and 1 cup cheese.  Spread beef mixture 9x13 pan.  Top with cornbread and spread evenly.  Bake at 375 for 20-25 minutes or until done.  Top with toppings.

Wednesday, April 27, 2011

Cranberry Pork Chops
(New recipes-never tried it-kids loved it.  I didn't get any.  It was all gone after dance.)


1 Tbl. butter
1 onion, chopped
3 pounds pork chops, about 1 inch thick
2/3 cups bottled chili sauce
3 Tbl. brown sugar
1 Tbl. red wine vinegar
1 tsp. dry mustard
1 14 oz. can whole cranberry sauce or 1 1/2 cups fresh cranberries


In a 400 degree oven, melt butter in a 9x13 glass dish.  Add onions to dish and bake uncovered, stirring occasionally, for 10 to 15 minutes or until onion is soft.  Place pork chops in dish and reduce heat to 350.  Bake for 25 minutes.  Stir together remaining ingredients.  Spoon over the pork chops and continue baking for 30 minutes or until meat is fully cooked and sauce has slightly carmelized.


Serve with rice.

Healthy Cookies

(Craving a treat but trying to be good.  These were actually ok.  Dave was mad that I added choco. chips. Sorry.  I can't make cookies without them!)

Healthy Cookies

trainermomma.com

1/2 cup applesauce, unsweetened
1/2 cup honey
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 1/2 cup whole wheat flour
2 1/2 cup rolled oats

2 c. semi-sweet chocolate chips

Mix all ingredients together.  Spoon onto cookie sheets sprayed with non-stick cooking spray.

Other mix-in options:  raisins, craisins, flax seed, wheat germ, sunflower seeds, walnuts, anything really.
Bake at 350 for 10 minutes.

This batch made 53 cookies.  That makes it 88 calories each.

Recipes for the week

Monday and Tuesday (left overs-we don't usually have left overs nor ever eat them!):


Creamy Chicken Noodle Soup
(thesisterscafe.com)

about 28 oz. water 
4-6 chicken bouillon cubes 
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the water, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

Wheat Bread

Since the price of food is going up....I have decided to make my own bread.  For awhile anway-til I'm sick of it or don't have time.  I am in sort of a rut though.  Can't seem to find a wheat bread I like and can't get myself to eat white bread (trying to be healthy and count calories for the next 6 weeks...thanks to Gppfit!)  So my goal is to make my own!  This is the recipe I will be making this week.  We are going to St. George so I will make it tomorrow and take it with us.  This recipe is from www.sisterscafe.blogspot.  Love that website!

Yummy, Easy Whole Wheat Bread (5 medium loaves)

3 1/2 cups hot tap water (helps offset the cool can of milk)

1 (12oz) can evaporated milk

3 Tbs instant yeast (like SAF)

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)