Perkins Recipe Collection

Lentils over Rice

2012-01-23T10:03:00.000-08:00

Great no-meat recipe that has lots of protein. It says to serve it over brown rice, but white is just fine too.

1 large onion, chopped
1 carrot, chopped
1 TBSP olive oil
1/2 tsp thyme leaves
1/2 tsp marjoram leaves
2 cups chicken or vegetable broth
1 cup water
1 cup uncooked lentils
2 8oz cans diced tomatoes
1/4 cup parsley, chopped
6 cups cooked brown rice

In a large pot saute onion and carrots in the olive oil for 3-5 minutes until tender. Add thyme and marjoram and saute for 1 more minute. Add chicken broth, water, lentils, tomatoes, and parsley. Simmer for 1 hour, stirring occasionally. Add water if necessary. Serve over rice.

NOTE: I use ground thyme and marjoram cause that's what I have on hand. It works just fine. I also add a palm full of dried parsley if I don't have the fresh stuff.

SUPER 7 Layer Dip

2012-01-23T07:43:00.000-08:00

This is my traditional Super Bowl 7 layer dip. It's different from other 7 layer dips because I serve it warm. It make a huge difference and is always a hit.

In a 9x13 pan layer:
1 can of refried beans
1 16oz sour cream mixed with 1 packet of taco seasoning
3 Avocados, mashed
3-4 Roma tomatoes, diced
3 green onions, sliced
1 small can of sliced black olives
grated cheddar cheese to cover the top

Can be refrigerated until you are ready to serve. Put into a 350 oven for 15-30 minutes. Just until the cheese is fully melted on top. Do not over heat! Keep a close watch on it. Serve with tortilla chips.

Quick Mex Mix

2012-01-10T17:01:00.000-08:00

This is a versatile mix that can be used several ways; dinner, lunch, or snack. It's vegetarian and I like to use it for one of my meatless days. If you like to add meat you can substitute a can of chicken for the black beans.

You can make the mix ahead of time and keep it in the fridge until you are ready to make your meal or snack.

Mex Mix:
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup salsa of your choice
1/2 cup cheddar cheese, shredded
1 small can diced green chile's (optional)

Idea 1: Quesadilla's
Make quesedillas with flour tortillas. Spread Mex Mix on a flour tortilla, add a little extra cheese then put another tortilla on top. Heat on a griddle or fry pan until crispy and light brown, flip and do the other side. Cut like a pizza. Sides to serve it with for a dinner would be canned fruit and/or Spanish rice.

Idea 2: Baked Burritos
Warm some flour tortillas on a griddle. Measure out 1/2 cup of Mex Mix and add it to the middle of the flour tortilla, then fold in the sides and roll up. Place them all in a 9x13 pan and put in the oven on 350, uncovered, for 15-20 minutes. Top with sour cream and/or guacamole.

Zucchini your kids will eat

2012-01-05T17:24:00.000-08:00

My kids LOVE these. We actually fight over the leftovers. Sorry for the complete lack of measurements on this one. I have no idea the exact amounts, but if you follow the instructions you should be fine.

2 medium zucchinis
2 TBS butter
dash of salt
sprinkle of Parmesan cheese

In a 9 inch skillet, melt butter. Cut off the ends of the zucchini, then cut them lengthwise in half, then cut those halves in half lengthwise again. Dice it into chunks and put into the melted butter on medium heat. Stir until all the zucchini is coated in butter, dash with salt, then cover for 5 minutes or until zucchini is tender.

Take off the lid and raise the temp to med high to high. Let stand for a few minutes, to get a nice brown color on them. Stir occasionally to give other pieces a chance to brown and so not to burn the ones on the bottom. Finally when it's mostly brown, sprinkle with the parm and remove from heat. Delicious!

Whole Wheat Sandwich Bread

2012-01-05T08:43:00.000-08:00

I have made it my quest over the years to make a whole wheat bread that could be sliced thin enough to make a sandwich and not fall apart. I found how to do it using this recipe to the letter. Follow the instructions and practice and eventually you can do it to. A HUGE thanks to my friend Michele at Sweet Luvin' In The Kitchen for her time and effort to perfect this recipe.

5 cups fresh ground whole wheat flour, or whole wheat bread flour
1 ½ Tbsp. instant yeast
¼ cup vital wheat gluten (I’ve used as little as 2 Tbsp. with good results.)
½ Tbsp. salt
½ cup potato flakes (I’ve used as little as ¼ cup with good results. Even if you omit the flakes, your bread should still turn out well, it just may be slightly dryer.)
1 ½ Tbsp. liquid lecithin (You can buy it at Macey’s locally- don’t measure it, it’s way too messy. Just squeeze about the size of a quarter for each Tbsp. into the mixing bowl. You can also sub about 2-3 Tbsp. butter or oil.)
1/4 cup honey (spray the inside of the measuring cup with non-stick spray before you measure the honey and it will slide right out; you could also use sugar in place of the honey but It helps with good flavor and moistness of the bread)
2 cups very hot tap water (If you want your bread even more moist , substitute ½ cup of the water for unsweetened applesauce.)

In a mixing bowl, fitted with a dough hook, measure in the flour, yeast, gluten, salt, and potato flakes. Pulse to evenly distribute, for a second or two. Add the lecithin/butter, honey and ALMOST all of the water and mix for about 30 seconds. If the dough is too dry, add more water,about a tablespoon at a time and if it is too wet, add a little more flour. The dough at this point should be wet enough to leave a little residue on the sides of the bowl. Mix for 7 minutes. Do not add any more water or flour at this point, it will ruin the dough.

When it's done mixing, the dough will look smooth and elastic. If it seems a little sticky, it will still be ok, most likely. If you have a Kitchen Aid-type bowl, remove dough hook and ball of dough. If you have a Bosch-type bowl, you’ll need a separate large mixing bowl. Spray the inside of either bowl and put the dough back in the dough to rise. Cover lightly with plastic wrap and let rise until doubled. (Time will vary greatly here, anywhere from 30 -60 minutes or so, so just watch over the dough.)

After the first rise, gently deflate the dough (spray your hands with cooking spray) and separate into 2 dough balls. For a perfect looking loaf, roll each dough ball out (on a counter coated with cooking spray not flour) the width of your loaf pan, and about 12 inches long, getting all the air bubbles out. Then, tightly roll the dough up, pinch each side closed and tuck them under a bit and lay it in a greased loaf pan. (Don't worry about the dough touching all the sides yet, as it raises, it will fill in.) Repeat with remaining dough ball. Cover bread pans with a light kitchen towel. Let dough raise again until about doubled; it should rise just above the top of the pan. Near the end of the second raise, preheat your oven to 350 F.

Bake for 25 minutes. Remove from oven and let loaves cool for 10 minutes, then take the bread out of the pans and completely cool on a wire rack. (Do not let the bread cool completely in the pans, it will become a sticky mess and ruin the bread.)

Makes 2 5x9 loaves (If you have 4x8 pans, just reduce the amount of flour by about ¼ - ½ cup.)

If you are new to bread-making, here are some tips from King Arthur Flour:
-If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
-The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
-When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Ham Bone Soup

2012-01-03T16:41:00.000-08:00

I found this recipe because I was sick of making Split Pea Soup every time I had leftover ham or a ham bone. This also helps me use up my supply of dried pinto beans. It's a sweet and savory soup and I love it!

2 cups dried pinto beans
1 pound ham, cubed OR 1 ham bone
4 cups water
1 can diced tomatoes
2 cans chicken broth
1 medium onion, chopped
3 cloves garlic
1 green pepper, diced
4 tbsp. brown sugar
2 tsp. chili powder
1 tsp. salt
1 bay leaf
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. rosemary
1/2 tsp. celery seed
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. curry powder
4 whole cloves

Directions:
Wash beans and soak them overnight (according to package directions), drain and put all ingredients in crock pot. Cook until the beans are tender, about 8 hours on low.

*I used one pint of home canned tomatoes and it was delicious. You can also increase the chili powder if you like it more spicy.

Christmas Jello

2011-12-23T10:37:00.000-08:00

1 large pkg. cherry Jello
1 16 oz. can cranberry sauce
1 whole fugi apple
1 20 oz. can crushed pineapple w/juice
1 cup orange juice
2 bananas
cool whip optional

Dissolve jello in 1 1/2 cups of water. Then melt cranberry sauce into jello. Peel, core, and grate apple. Cut banana in 1/4ths lengthwise, then slice so you have small diced bits of banana. Mix together all ingredients except cool whip and chill. After chilling top with cool whip if desired and serve.

Never Fail Rolls

2011-12-23T09:45:00.000-08:00

1 cup hot water
1/2 cup sugar
1 cube butter (1/2 cup)
1 cup cold water
2 eggs
2 1/2 tsp dry active yeast
4 cups flour
2 tsp salt
2 cups flour

Heat hot water, sugar and butter in a saucepan stirring until melted. In a bowl beat eggs and cold water together. Whisking briskly slowly add the hot mixture into the cold mixture. Dissolve yeast in the combine mix.

Add 4 cups of flour and salt. Beat for 5 minutes, then add the remaining 2 cups of flour. Let stand for 1 hour or it can be refrigerated for up to 3 hours.

Croissant Rolls:
Roll out on well floured surface with a rolling pin, like a pizza. Brush melted butter over the entire surface. Cut into thin triangle slices like a pizza with a pizza cutter. Roll up the triangles starting from the wider side, like a croissant. Place on a cookie sheet with a towel over it until doubled. Bake at 375 for 15 minutes. Brush with melted butter while they are still hot.

Dinner Rolls:
Once the dough rises once, punch down and knead again for a few minutes. Using your hand in an O shaped form squeeze our about a large golf ball size of portion of the dough. Place into a 9x13 casserole dish. The pan should fit 3 rolls across and 5 down, so 15 in all. Will fill one and a half pans. Place a towel over the top and let them rise to doubled. Bake at 375 for 12-15 minutes. Brush with melted butter while still warm.

New England Clam Chowder (Christmas Eve Soup!)

2011-12-18T19:04:00.000-08:00

This is the traditional Christmas Eve meal in my family. My mom makes it the best. We serve it with rolls and ham to make sandwiches with, olives, and carrot sticks. It's always better the next day, warmed up as Christmas lunch!2 cans (6.5oz.) chopped or minced clams

1 cup finely chopped onions
1 cup finely chopped celery
2 coups finely diced potatoes
3/4 cup butter
3.4 cup flour
1 quart half and half
1/2 tsp of salt
1/2 tsp of sugar

Cook onions, celery, and potatoes in enough water to cover them. Cook until tender, about 20-30 minutes on low boil.

Melt butter and add flour to it in another pot. Cook for 1 minute, then add the half and half to the flour/butter mixture and stir rapidly. Add clams, salt and sugar. Pour in the cooked veggies with the water they were cooked in. Soup will becomes thick, then you know it's done.

Stays fresh for 10 days and is better when reheated.

Michelle's Soft Sugar Cookies

2011-12-18T09:09:00.000-08:00

1 cup margarine
1 12/ cups white sugar
3 eggs
1 tsp vanilla
3 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cream Margarine and sugar together, add eggs and vanilla. Add flour in slowly, then add the rest. Refrigerate overnight in plastic wrap or airtight container.

Preheat oven to 375. Roll out dough on a floured surface to 1/8 to 1/4 inch thickness and cut into shapes. Place cookies on baking sheet and bake for 6-8 minutes or until cookie has a golden appearance. Needs frosting after it's cooled.

Found on allrecipes.com

Christmas Pot Pourri

2011-12-10T09:47:00.001-08:00

Holiday Stove Top Potpourri Mix

one whole orange or just the orange peel
1/2 cup cranberries
1 Tbsp. whole cloves
3 sticks of cinnamon or a small handful of small pieces of cinnamon
a bit of grated nutmeg if desired

Quarter the orange. Put all the ingredients into a saucepan. Fill pan with water. Place on the stove on the smallest burner, on the lowest setting. Refill water as needed.

It’s just that easy.

I love to use an orange that is starting to get old… or just use the peel of an orange.

Another important tip is don’t allow the water to completely evaporate. I always refill the water when I turn it on. One mix stays good for weeks. With heating the mix does turn brown, but continues to smell wonderful, so I usually make only batch in a season.

Peters Chimichangas

2011-12-04T08:56:00.001-08:00

This recipe is a favorite of mine because it's traditional to get together with certain cousins on mine around Christmas and devour these. They are not so good for you, but it's a once a year type meal. Sooo good.

5 lb. beef roast
2 cups salsa
1/4 tsp garlic powder
4 TBSP flour
1-2 tsp salt
1 tsp cumin

Put roast into a crockpot with an inch of water. Cook on low for 10-12 hours. Shred meat and add the salsa, garlic, flour, salt, and cumin. Stir until combine. Add about 1/2 cup of the meat juices from the crockpot into the meat mixture and stir until thickens.

Put meat mixture into a flour tortilla and roll it up. Fry it for a few minutes in oil on both sides until light brown and crispy.

Toppings: sour cream, salsa, lettuce, tomatoes, avocados, olives

Peanut Butter, Oatmeal, Cherry and Chip Mini Cookies

2011-11-30T14:35:00.001-08:00

1/2 cup sugar
1/3 cup butter
1/4 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla
1 cup quick cooking oats
1/3 cup flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup mini semisweet chocolate chips
1/4 cup dried cherries, coarsely chopped

Preheat oven to 375. Beat sugar, butter, brown sugar and peanut butter until creamy. Add egg and vanilla; beat until well blended. Add oats, flours, baking powder and soda. Stir chocolate chips and cherries in gently.

Batter should be a slightly rounded teaspoon size on an ungreased cookie sheet. Bake 8-9 minutes until light brown. Let stand 1 minute before transferring to cooling rack.

Muddy Buddies

2011-11-30T14:21:00.001-08:00

9 cups Chex cereal (wheat is best)
6 oz chocolate chips
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar
1/2 cup peanut butter

Put measured ceral in a bowl. Put measured powdered sugar into a large ziplock bag. Heat chocolate chips, peanut butter, and butter until melted and smooth, then add vanilla. Pour over cereal and stir well. Pour into the bag of powdered sugar and seal. shake until the bad is almost clear again to get all the powdered sugar on the cereal.

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

2011-11-30T11:06:00.001-08:00

2 beefsteak tomatoes

Salt and freshly ground black pepper

1 cup whole milk ricotta cheese

1 large lemon, zested, about 2 tablespoons

1/4 cup chopped fresh cilantro leaves

3/4 cup flat-leaf parsley, chopped

2 cloves garlic, chopped

2 scallions, finely chopped

1/3 cup grated Parmigiano-Reggiano

1 egg yolk

Extra-virgin olive oil, for drizzling

Preheat oven 450 degrees F.

You need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. Use a spoon scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup.

In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

This recipe comes from Rachel Ray!

Slow Cooker Chicken with Rosemary, Apples and Onions

2011-11-30T10:59:00.001-08:00

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces
1/2 tsp salt
1/4 tsp ground black pepper
2 TBSP chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker.Place chicken pieces on top and season all over with salt and black pepper.Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup.Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4hours.

Serve over rice.

Courtesy of Robin Miller on the Food Network

Cinnamon Oatmeal Pancake Mix

2011-11-30T10:50:00.001-08:00

This is my go to mix when we go camping. I mix the wet ingredients in a salad dressing mixer and put the dry ingredients into a plastic bag. All I have to do is combine and pour onto the grill. Yummy and hardy.

4 cups quick cooking oats
2 cups flour
2 cups whole wheat flour
1 cup non-fat dry milk
1/2 cup sugar
1 TBSP cinnamon
2 tsp salt
3 TBSP baking powder
1/2 tsp cream of tartar
1 tsp baking soda

Combine ingredients and stir to mix. Put in large airtight container. Label. Store in cook dry place. Used with in 6 months.

When you want to make pancakes beat together:
2 eggs
3 TBSP oil
1 cup water
2 cups pancake mix

Cold Peach Soup

2011-11-30T10:46:00.001-08:00

1 small stick of cinnamon
3 cloves
Small piece of lemon peel
1 ½ lbs ripe peaches
1 cup sugar
4 cups cold water
Pinch salt
Half and Half to taste

In a small cheesecloth or tea ball, combine 1 small stick ofcinnamon, 3 cloves and small piece of lemon peel. Tie tightly.

Peel and thinly slicepeaches, add all ingredients and cheesecloth bag of spices in a large stock potand bring to a boil over medium heat and cook until fruit is tender. Removespice bag and puree fruit and liquid in a blender until smooth. Return to stockpot and bring to a boil.

Mix 1 tablespoon flour with ¾ cup sour cream. Stir untilsmooth and then add in dollops to boiling soup. Whisk together until smooth andcompletely mixed. Cook for 3 minutes. Add 1 or 2 cups of Half and Half (totaste) and stir until smooth. Place in fridge for 2 hours until cold.

Peanut Butter Chip Chocolate Cookies

2011-11-22T17:25:00.001-08:00

1 cup margarine
1 1/2 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 12oz. package of peanut butter chips

Cream together margarine, sugar, eggs, and vanilla. Add flour, cocoa powder, soda, and salt. Stir in chips gently. Bake at 350 for 8-10 minutes. Cool for 1 minute before moving to a cooling rack.

*Leave out the peanut butter chips for great chocolate cookies!

Whole Wheat Chocolate Chip Cookies

2011-11-12T15:14:00.001-08:00

Keep in mind this is a whole wheat recipe and therefore will not behave or taste the same as regular cookies. However, you will not feel as guilty eating these since your fiber and protein have been boosted and they are mighty gooey and yummy inside.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup MINI semisweet chocolate chips

Heat oven to 375 degrees. Mix sugars, butter, vanilla andegg in large bowl. Stir in flour, baking soda and salt. Dough will be stiff andcrumbly. Stir in chocolate chips. You will have to mold and form the cookies togethersince it’s a drier dough.

Cookies should be about a rounded tablespoonful and shouldbe put about 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes. Letthem cool a minute or two before you move them to a cooling rack. Cookies willbe gooey on the inside.

NOTE: It is important to have Mini chips so that the doughcan handle them. I found regular size chips are too big.

Parmesan Corn Bread Muffins

2011-11-06T09:24:00.000-08:00

1/2 cup all-purpose flour
1/3 cup cornmeal
6 tsp sugar
1 tsp baking powder
dash salt
1 egg white (slightly beaten)
1/3 cup skim milk
2 tbsp oil
2 tbsp parmesan cheese (grated)

Spray twelve muffin cups with nonstick coating; set aside. Ina large bowl stir together flour, cornmeal, sugar, baking powder and salt. Beattogether egg white, milk and oil. Add to flour mixture and stir just tillsmooth.

Spoon into prepared muffin cups, filling 1/4 full. Bake in a425 degree oven for 8-10 minutes or until golden. Remove from pan; cool on awire rack 5 minutes. Place cheese in a plastic bag. Add warm puffs, a few attime; toss to coat with cheese. Serve warm.

Looking for something sweeter? Try my other Cornbread recipe.

Apple Pie

2011-11-04T19:46:00.000-07:00

This is the best apple pie recipe I have found. I'm kind of obsessed with finding the best recipes, and this is the BEST. My apple pies always got soggy and this one didn't. It's got a different method of adding the good stuff so that it stays perfectly ooey gooey and not soggy.

2 9 inch pie crusts

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

dash nutmeg

1 tsp cinnamon

8 Granny Smith apples - peeled, cored and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, water, cinnamon, and nutmeg; bring to a boil. Reduce temperature, and simmer 5 minutes.

Meanwhile, place the bottom crust in your pie pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes at 425 degrees F . Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes. Let it cool for 30 minutes before cutting into it (this is the hardest part!).

Surprise Pumpkin Treats

2011-10-31T12:13:00.000-07:00

3 TBSP butter
4 cups mini marshmallows
orange food coloring
6 cups rice crispies cereal
12 Hershey kisses
12 green gumdrops (or Tootsie rolls)
green frosting

Melt Butter in a large pot, add marshmallows and stir until melted. Add food coloring to turn mixture orange, then gently stir in rice crispies until they are thoroughly coated. Wait a minute or two until it cools slightly.

With buttered hands measure out 1/2 cup of rice crispies, but the kiss in the center, and form a ball. Pack tightly. Pipe green frosting on top and top with gum drop or tootsie roll.

Best Wheat Pancakes

2011-10-21T07:27:00.000-07:00

I found this one online somewhere, sorry I don't have the exact source, but it's the best one I've found. Love these topped with warm diced peaches and sprinkled with powdered sugar.

In one bowl mix:
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt

In another bowl whip together:
3 TBSP oil
1 TBSP honey
Once the oil and honey combine then add:
1 cup buttermilk
2 eggs

Pour liquid mixture into dry and combine. Use a 1/3 cup measuring cup to pour onto skillet. Batter is thick and you may need to spread it out with your measuring cup into a wider circle. It don't get that bubbly on top so you just check the bottom to see if they are done before you turn them.

NOTE: Sometimes I double the recipe and save the leftover batter for the next day!

Chicken Corn Chowder with Sweet Potatoes

2011-10-09T11:09:00.000-07:00

One of my all time favorite soups!

3 cups milk
1 cup yellow corn muffin mix (like Jiffy)
2 Tbsp. olive oil
1 onion, chopped fine
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. oregano
2 quarts chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 sweet potatoes (about 1 1/2 lbs), peeled and cut into 1/2-inch pieces
1 cup Monterrey Jack Cheese
3 cup frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper to taste

Mix muffin mix in a bowl until well combined; set aside. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil. Reduce heat and simmer until sweet potatoes are just tender.

Stir in milk and muffin mixture and simmer until soup thickens, about 3-5 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.

*I sometimes add a drained 16 oz. can of chicken instead of doing all that work to get the chicken required for the soup.

Another great recipe from Sweet Luvin' In the Kitchen

My favorite Taco Soup

2011-09-30T10:10:00.000-07:00

There are a lot of Taco Soup recipes out there and this is the one I like best.

2 cans kidney beans
2 cans black beans
2 cans corn
1 large can diced tomatoes
1 packet of taco seasoning
1 packet of ranch dressing mix

1 bell pepper, chopped
2 cups water
1 lb. browned ground hamburger (or ground turkey)
shredded cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)

Brown meat and put it into crock pot. Add undrained cans of tomatoes and corn and chopped bell pepper. Drain and rinse beans and add them in. Add water and seasoning packets. Stir until mixed. Turn on Low for 8 hours, Hi for 4 hours. The longer you cook it the better. Serve with cheese, sour cream, and chips.

Key Lime White Chocolate Coconut Crunch

2011-08-24T11:08:00.000-07:00

9 cups Golden Grahams Cereal
1 1/4 cups white chocolate chips
1/4 butter
1 tbsp lime zest
2 tbsp fresh key lime juice
2 cups powdered sugar
1/2 cup toasted coconut*

In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.

Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool. Store in an airtight container.

*To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.

From Studio 5

Chocolate Coconut Ice Cream

2011-08-21T09:48:00.000-07:00

1 1/4 cups unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup brown sugar
1 cup milk (I used 2%)
1 cup coconut milk
3 cup heavy cream
1/2-1 cup flaked coconut

Stir together the cocoa powder and sugars. Add the milk and whisk until the cocoa and sugars dissolve, about 1 to 2 minutes. Add the heavy cream, coconut milk and flaked coconut and whisk until incorporated. If not freezing immediately, cover and refrigerate until ready to use.

Pour into ice cream maker and mix until the ice cream has a soft creamy texture. Top with additional coconut flakes and chopped almonds, if desired.

Another good one from SweetLuvnintheKitchen.com

Citrus Pork Roast

2011-08-21T09:43:00.000-07:00

3 pounds boneless pork loin roast
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1 1/2 teaspoon grated orange peel
3 tablespoons cornstarch
1/2 cup orange juice

In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil.

Place roast in a slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160º.

Remove roast and keep warm. In a saucepan, combine the cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. *Great over Rice*

Peanut Butter Cookies by Betty Sorensen

2011-08-21T09:39:00.000-07:00

Cream together until the sugar is dissolved:
2 cups Margarine ( Butter will make a thinner dough) hence more flour
2 cups brown sugar
2 cups white sugar

Add:
4 eggs and fluff in mixer. Then add
2 cups peanut butter (I like nutty, Smuckers natural)

Add:
2 Tsp. salt
2 Tsp. baking powder
2 Tsp. soda
2 Tsp Vanilla, and then add
5 ½ cups flour or more for the right texture.

Make into about 1 in diameter (or so) balls and place on greased cookie sheet. Lightly flatten both ways with the tines of a fork. Sprinkle lightly with a little white sugar. Bake for 9 or 10 minutes in a 350 degree oven. Loosen and put on rack to cool.

Chocolate Ice Cream

2011-08-17T16:34:00.000-07:00

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Homemade Ice Cream - Base

2011-08-14T16:57:00.000-07:00

I got this recipe from my sister in law's mother and altered it just a bit. Whoa! You can eat it plain, just don't add the fruit, or use whatever mashed fruit you want. Strawberry, strawberry banana, peach, raspberry, etc.

3 c mashed fruit
2 c sugar
Juice of 2 1/2 lemons
Juice of 1 orange
2 c whipping cream
4 c milk
1 can sweetened condensed milk

Mix sugar and fruit in a large bowl and let sit at room temperature for 2 to 3 hours. Add the rest of the ingredients in a 4 quart ice cream freezer, add fruit and mix well. Turn on your ice cream maker and get freezing!

Tomato and Spinach Pasta Toss

2011-06-01T17:38:00.000-07:00

2 cups rotini pasta, uncooked
1/2 lb. Italian sausage
1 pkg.(6 oz.) baby spinach leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

Drain pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Another good one from KraftFoods.com

Turkey Salami Wraps

2011-06-01T09:08:00.000-07:00

Here are the basic ingredients, although you can change them up however you want:

1 lb. deli turkey, thinly sliced
1/2 lb. hard salami, sliced
2 packages powdered ranch dressing
1 small jar roasted red peppers, drained
10flour tortillas
1 lb. cream cheese
1 head leafy green lettuce, ribs removed

Combine cream cheese and ranch dressing mix. Spread a thin layer on each tortilla. Add a thin layer of turkey and salami, then a row or two of the red peppers, then the lettuce. Carefully roll up the tortillas and wrap in plastic wrap.

Refrigerate overnight ( or at least 3 hours). Unwrap and cut into 1 inch slices and serve as appetizers. Or leave whole and eat as a lunch or snack.

Original Recipe by Controlling My Chaos.com

Peanut Butter Play Dough

2011-05-27T14:22:00.000-07:00

This is perfect for one child or even a couple of small children, but you may want to double or triple the recipe depending on the age and amount of kids (or adults) playing. If you have any leftover you can store it in the fridge.

1/3 cup honey
1/2 cup peanut butter
1/2 cup powdered milk (plus more if needed)

Homemade Mini Corn Dogs

2011-05-27T11:27:00.000-07:00

This is a great recipe and is baked so it's a bit healthier. A lot of people don't realize that those frozen corn dogs are fried first, then frozen. You can even get the kids involved with making these. Have them roll the dough into a snake, then have them wrap the snake around the hot dog.

1 3/4 cups cornmeal
3 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 Tbsp butter, soft
1 egg
1 cup milk

In a mixing bowl, blend cornmeal, flour, baking powder, salt and sugar together. Blend in butter, egg and milk. Mix well until batter forms a ball of dough.

Take a piece of your dough and roll into a long rope. Cut 8 hot dogs in half then wrap the dough around. Bake in a 400 degree oven for 10-15 minutes or until dough is lightly browned.

*Any left over dough can be stored in the fridge for a week.

Hearty Minestrone

2011-05-14T13:13:00.000-07:00

1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over
1 tablespoon extra virgin olive oil
3 ounces pancetta or ham cut into 1/4-inch pieces
2 medium celery ribs
1 medium carrot
2 small onions
1 medium zucchini
2 medium garlic cloves, minced
1/2 small head green cabbage
8 cups water
2 cups low-sodium chicken broth
1 piece Parmesan cheese rind , about 5 by 2 inches
1 bay leaf
1 1/2 cups V8 juice
1/2 cup chopped fresh basil leaves
Ground black pepper
Grated Parmesan cheese

Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.

Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.

Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Top with olive oil and grated Parmesan.

From America's Test Kitchen

Easy Ham Glaze

2011-04-24T19:41:00.000-07:00

2 TBS frozen orange juice concentrate
2 TBS packed brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground cloves

Mix together above per 1 pound ham. Warm and pour over ham.

Sun-Dried Tomato Pesto Pasta with Basil and Fresh Mozzarella

2011-02-08T14:29:00.000-08:00

1 lb rotini (corkscrew) pasta, cooked and drained
1/2 cup olives, roughly chopped (you can use black, kalamata, green or a mixture)
2 large tomatoes, diced
8 oz. fresh mozzarella, cut into chunks
1 cup grated Parmesan cheese
10-15 basil leaves, chopped
Sun dried Tomato Pesto to coat
Toss all ingredients together and refrigerate.

Source: Sweet Luvin' in the Kitchen

Zucchini Basil Lasagna

2011-02-08T14:24:00.000-08:00

2 cups ricotta cheese
1 cup chopped fresh basil
1 large egg
2 cups shredded mozzarella cheese, divided
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2-3 cups spaghetti sauce
9 oven-ready lasagna noodles (such as Barilla)

Preheat oven to 350°F. Combine ricotta, basil, egg and 1 1/2 cups mozzarella in a food processor; process until smooth. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 8.5x11-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third ricotta mixture and one-third zucchini mixture. Repeat procedure with the remaining noodles, ricotta mixture, zucchini mixture, and top with remaining 1/2 cup of mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated. Cool slightly before serving so that the cheese has a chance to set a bit.

Source: Sweet Luvin' in the Kitchen

Lemon Poppyseed Pancakes

2011-02-08T14:16:00.000-08:00

2 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
zest of 2 lemons
juice of 1 lemon
2 cups buttermilk
1/3 cup sugar
1/4 cup poppy seeds
2 large eggs, lightly beaten
4 tbsp (1/4 cup) oil

Combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl mix together the lemon zest, lemon juice, buttermilk, sugar, poppy seeds, eggs and oil. Add the wet ingredients to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Let the batter sit while the griddle heats up. Once hot, use 1/4 cup measuring cup to pour batter. Cook pancakes until golden brown on each side. Best when served with stawberries.

Source: Sweet Luvin' In The Kitchen

Oatmeal Cookie Pancakes

2011-02-08T14:12:00.000-08:00

1 cup old fashioned oats
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 eggs
1 tsp vanilla
2 Tbsp. butter, melted

Mix dry ingredients, then whisk the wet into the dry until combined. Fold in melted butter. Heat griddle over medium heat. Cook pancakes until bubbles form on the top; flip to finish.

By Rachel Ray

Spanish Rice

2011-02-08T13:54:00.000-08:00

2 TBSP butter
1 cup regular rice
1 onion, chopped
1/2 green pepper, chopped
2 tsp salt
2 tsp chili powder
2 cups tomato juice
1 cup water

Melt butter, add rice and brown. Add onions and peppers then salt, tomato juice and water. Cover and simmer one hour. Remove lid for 5 minutes before serving to let rice dry out. DO NOT stir rice after cooking begins.

Asian Slaw

2011-02-08T13:45:00.000-08:00

2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)

1 can (11 oz.) mandarin oranges, drained

1/2 cup KRAFT CATALINA Dressing

1/4 cup MIRACLE WHIP Dressing

2 Tbsp. soy sauce

1/3 cup PLANTERS Honey Roasted Peanuts

Combine coleslaw blend and oranges in large bowl. Mix dressings and soy sauce in a separate bowl then pour over coleslaw mix; toss to coat. Refrigerate at least 1 hour (can be made the day before). Sprinkle with nuts just before serving.

Cliantro, Black Bean, and Corn Salsa

2010-10-02T12:09:00.000-07:00

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1/2 small red onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
2 avocado - peeled, pitted, and diced

Asian Chicken Noodles

2010-07-01T15:07:00.000-07:00

1/2 lb. chicken, cut into 1/4 inch strips

2 garlic cloves, minced

1 tsp ginger root, grated

1 TBS oil

1/2 cup onion, sliced

2 cups broccoli flowerettes

2 carrots, sliced

2 cups water

2 pkg beef flavor ramen noodles, broken

In a large skillet saute chicken, garlic and ginger root in oil until chicken is lightly browned. Add onion, broccoli, and carrots. Stir fry until vegetable are tender. Add water, noodles and seasoning packets. Simmer for 3-5 minutes until noodles are tender and most of the liquid has been absorbed; stir occasionally. * Beef of Pork can be used instead of Chicken*

Lite and Creamy Potato Salad

2010-06-28T17:54:00.000-07:00

1 lb. red potatoes, unpeeled, cut into chunks

1/4 cup Italian salad dressing

1/3 cup Miracle Whip

1 1/2 tsp Dijon Mustard

1 hard boiled egg, chopped

1/2 cup sliced green onions

Boil potatoes for 15 minutes or until tender; drain. Rinse potatoes with cold water until cooled. Mix dressings, mustard and onions in a bowl. Pour over potatoes and mix together gently. Add in chopped boiled egg for garnish.

Thanks Kraftfoods.com

Baked Homemade Chicken Nuggets

2010-06-28T17:44:00.000-07:00

1 lb. chicken

1 cup cornflakes, crushed

1 cup bread crumbs

1 TBS flour

1 tsp salt

Pepper to taste

1/3 cup Parmesan cheese

1 egg

1 TBS water

Preheat oven to 375 degrees. Cut chicken into bite size pieces (approx 1 1/2 inch squared). Mix cornflakes, breadcrumbs, flour, salt, pepper, and cheese together in a bowl. In another bowl mix egg and water together.

First dip the chicken pieces into the egg wash, then coat them in the breadcrumb mixture. Set them on a nonstick cookie sheet. Bake for 15-20 minutes.

Throw Together Fajitas

2010-02-11T17:11:00.000-08:00

These Fajitas are a very budget friendly meal. It serves a family of 6 heartily, or a family of 4 with leftovers for lunch the next day. Serve it with some fruit or a salad on the side and you've got a delicious, healthy, and colorful meal.

NOTE: There are no measurements in this recipe, which makes it very versatile.

Take about 4 small chicken breast, or 2 large (skinless/boneless).
1 onion, diced
1 each of a red, orange, and yellow bell peppers
some of your favorite Italian Salad Dressing
cheddar cheese, grated
flour tortillas

Cut the chicken into into bite size pieces while heating some oil in a large skillet. Put the chicken in a skillet to cook. While your waiting for the chicken to cook, cut up the onion and bell peppers. Once you can't see anymore raw parts in the chicken, add the onion and cook until tender. Add a squeeze or two of Italian dressing. Just enough to coat the chicken and onion. Add the peppers and cook all together until the peppers are tender, but still have a crisp to them.

Your done! Now just make your fajita by putting in the mixture above in your tortilla and sprinkle with cheese. I suggest warming up the tortillas before assembling. Yummy.

TIP: To make it easier to cut up the chicken stick it in the freezer for 1/2 hour before cutting.

Leftover Black Bean Burritos

2010-01-19T17:32:00.000-08:00

1 bell pepper, diced
Leftover Black Beans with Ham
shredded cheese
diced fresh tomatoes
sour cream
cilantro
flour tortillas

Saute the diced bell pepper in some olive oil until tender, about 5 minutes. Add Leftover Black Beans and Ham with the leftover rice. Heat through.

Build your burrito with the beans and rice on the bottom, then stack up your toppings.

Black Beans and Ham

2010-01-19T17:11:00.000-08:00

1 leftover ham bone
2 TBS dried onion
1 lb. dry black beans (2 cups)
Water
Salt

Follow directions on the back of the package to prepare the beans. Either cover the black beans with water and either soak for 8 hours, or you can use the quick soak method. Drain and rinse the prepared beans before you put them into the crock pot.

After they are prepared put all ingredients into the crock pot and add enough fresh water to cover the beans, plus 2 inches. Cover and cook on Low for 6-8 hours.

Just before serving take out ham bone and strip all the meat off. Add the meat back in with the beans. Serve over Rice.

Leftovers - there will be plenty. Click Here to see what to do with them.

Homemade Hot Chocolate Mix

2010-01-18T13:34:00.000-08:00

A pre-made dry mix for hot cocoa; just add hot water and enjoy!

Ingredients:
2 cups nonfat dry milk
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup dry non-dairy creamer*
dash of salt

Combine all ingredients and stir well to mix. Store in an airtight container.

*The non-dairy creamer is optional, though I prefer some kind of creamer added; so if you leave it out, consider adding a splash of heavy cream to your hot cocoa before drinking! ;)

Yield:
15 servings

Tortellini and Spinach Salad

2010-01-01T18:16:00.000-08:00

14oz frozen or dried cheese filled tortellini

1/2 cup olive oil

1/2 cup red wine vinegar

1/4 fresh basil, cut into small pieces

Salt and Pepper to taste

1/4 cup Parmesan cheese

1/2 cup slivered almonds, toasted

1 medium red bell pepper, diced small

4 cups spinach, torn bite size

Cook tortellini as directed on package. Rinse with cold water and drain. Shake together oil, vinegar, and basil together. Add salt and pepper to taste, and pour over tortellini. Cover and refrigerate for 2 hours, or until chilled. Toss in remaining ingredients. Serve immediately.

Chunky Chicken Chowder

2009-12-05T20:19:00.000-08:00

3-4 Medium potatoes

1 onion, diced

3-4 stalks celery, diced

4 small carrots, grated

Simmer above vegetables in water until tender. While cooking vegetables, cook 3-4 boneless, skinless chicken breasts and cut into small pieces.

Sauce:
3/4 cup butter

1/2 cup flour

4 cups milk

Melt butter, stir in flour, when bubbly add the milk. Stir until thickened. Add vegetables and chicken to sauce. Season with chicken bouillon granules, salt and pepper to taste.

NOTE: For lower calorie soup substitute 1/2 the milk with chicken broth.

Gulliers Creamed Corn

2009-11-24T11:03:00.000-08:00

20 oz. frozen kernel corn
1/2 pint whipping cream
1/2 pint milk
1 tsp salt
6 tsp sugar
pinch of pepper
2 TBSP melted butter
2 TBSP flour
Parmesan cheese

Combine all ingredients except last two in a pot. Bring to boil, simmer 5 minutes. Blend melted butter with flour, add to the corn, mix well until thickened. Remove from heat. Put in heat proof casserole dish, sprinkle with Parmesan cheese and place under broiler until evenly browned.

Breakfast Cookies

2009-11-16T15:51:00.000-08:00

Cookies for Breakfast? Oh Yeah. These are not as super sweet as cookies go, but they are full of flavor and have heathly, hardy ingredients.

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup Craisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

From Healthy Appetite with Ellie Krieger

Butternut Squash Soup

2009-11-08T16:33:00.000-08:00

2 cups onion, finely chopped
3 lbs. butternut squash, peeled and cubed
4 cups chicken broth
1 1/2 cup applesauce
1 1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground curry powder
1/4 tsp ground ground coriander
1/4 tsp ground cinnamon
3/4 cup packed brown sugar
2 TBS butter

Cook the onions in a little oil in a skillet until transparent, then put them in the Crock Pot. Add all but the sugar and butter. Cover and cook on Low for 4-6 hours. Ladle small batches into a food processor or blender and puree until smooth. Add butter and sugar and stir until dissolved. Top with a little sour cream if desired.

NOTE: This is a butternut squash. To roast it you cut it vertically and scoop out the seeds, then place it cut side down in a shallow baking dish with a little water and cover it with aluminum foil. Bake at 400 for 45 minutes or until it's mushy to the touch (like you test a baked potato). Scoop out squash and throw away skin.

Baked Chimichangas

2009-10-13T17:36:00.000-07:00

10 oz can of chicken chunks, shredded

1 cup salsa (mild or hot)

1 16 oz can of refried beans

3 TBSP thinly sliced green onions

1 4.5oz can of diced green chilies (optional)

1/2 cup shredded cheddar cheese

8 flour tortillas 8-9 inches round

Dalip of Sour cream

Preheat oven to 350. Mix together in a microwaveable bowl the refried beans, chicken, salsa, green onions and chilies. Mix together and microwave with a paper towel on top of the bowl until warmed through. Add cheese and mix in, and set it aside. Wrap the tortillas with foil and put in the 350 oven for 10 minutes.

When the tortillas are done take one at time and put 1/2 cup of the refried bean mixture in the center, then fold in the sides and roll up. Place then all in a 9x13 pan and put in oven, uncovered, for 15-20 minutes. Top with sour cream.

White Bean and Chicken Chili

2009-10-07T17:39:00.000-07:00

1 tbsp canola oil
1 1/2 cups chopped onion
2, 4.5 oz cans diced green chile's
1 tsp dried oregano
1 tsp ground cumin
1/8-1/4 tsp cayenne pepper (optional)
3 15 oz cans great northern beans, rinsed
4 cups chicken broth
4 cups diced cooked skinless turkey or chicken (about 1 pound)
2 tbsp cider vinegar

Heat oil in a large pot or Dutch oven over medium-high heat heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in beans, broth, green chilies, oregano, and cumin; bring to a simmer. Cook, stirring occasionally, for 20 min. Add turkey (or chicken) and vinegar; cook for 5 min more. Serve.

Yield: 6 servings, 1 1/2 cups each

Great Served with Cornbread or Sour Cream Muffins

Porcupine Meatballs

2009-09-17T20:58:00.000-07:00

My kids love this recipe!

1 Package Meatloaf Mix

Form into balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake for 45 minutes at 350. Serve as is or over rice.

Sauce:
1/2 cup brown sugar
1/2 cup BBQ sauce
1/2 cup ketcup
1 can tomato soup
1/2 tsp Worcestershire sauce
1/2 tsp seasoning salt
1/2 tsp chili powder
1 tsp dried onion flakes

Mini Meat Loaves

2009-09-17T20:52:00.000-07:00

1 Package Meatloaf Mix

4 tsp tomato sauce

2 tsp brown sugar

Preheat oven to 375. Shape meat mix into two mini meatloaves. Place in shallow baking pan. Top with tomato sauce mixed with brown sugar. Bake 30 minutes or until done.

Meat Loaf Mix with Wheat Berries

2009-09-17T20:46:00.000-07:00

2 eggs
2 (8 oz.) cans tomato sauce
2 TBS dried chopped onion
1 tsp salt
2 tsp Worcestershire sauce
1/4 tsp. ground sage
1/4 tsp. ground oregano
1/4 tsp ground marjoram
1/4 tsp celery salt
2 lbs. ground beef (never been frozen)
1/2 cup bread crumbs'
1/2 cup regular oats (not instant)
1/2 cup Wheat Berries

Put it all in a large bowl and swish it between your fingers. Mix it up with clean hands until well blended. Divide into thirds and freeze for up to three months. When you defrost you can make either Mini Meat Loaves or Porcupine Meatballs.

Wheat Berries

2009-09-17T17:24:00.000-07:00

At first glance wheat berries, also known as whole-grain wheat, seem very foreign. But wheat berries are delicious with thier nutty, earthy, chewy flavor. To the right you will see what they look like before and after you cook them.

How to Cook Wheat Berries:

1 cup wheat berries to 2 1/2 cups water

(You can soak the wheat overnight in 2 cups water, if you like. This is not really necessary, but it will cut down on cooking time.)

Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft, approximately 1 to 1 1/2 hours.

Crock Pot: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.

Once you cook them they are ready to use in a variety of ways and can freeze for up to three months. Here are some ways to use them...

Breakfast:

My mother used to put the wheat in the crockpot overnight and we'd have wheat berries for breakfast with a little brown sugar and milk over them. Add fruit to it like a cereal and it's really good.
You can add a spoonfull or two to your oatmeal for a kicker of even higher fiber and nurtients.

Lunch/Snack:

Add just a bit of hot chicken broth and grated Parmesan, great for a cold winter night.
Add to any canned or homemade soup, stews, or chili's.
Look up different ways to make a Wheat Berry Salad

Dinner:

My favorite thing to do is make a Meatloaf Mix out of them and then use that for Mini Meatloaf's or Porcupine Meatballs over rice.
Add to a Stir Fry
Add to any canned or homemade soup, stews, or chili's.
Search the web for even more ideas!

Zucchini Casserole

2009-09-17T17:12:00.000-07:00

I'm not one for cream soup based casseroles, but sometimes you just can't beat the short time it takes to make them or the short list of ingredients.

6 cups zucchini, diced
1 cup carrots, shredded
1 medium onion, chopped
1 cup sour cream
1 can cream of chicken soup
1 package stuffing mix, chicken flavored

Cook zucchini and onion in a small amount of water until tender, about 8 minutes. In a bowl combine cream of chicken soup, sour cream, and carrots. Drain the zucchini and onions and stir them into the soup mixture. Prepare stuffing according to package directions.

In a 9x13 casserole dish, sprayed with non stick spray, place 1/2 the stuffing on the bottom and the dish, top with veggie mixture, then add the rest of the stuffing on top. Bake uncovered for 25-30 minutes on 350. Let cool a little before serving.

Note: Have a bigger crowd, or you want more leftovers? Bump up to 2 packages stuffing.

Whole Wheat Apple Muffins

2009-09-05T17:25:00.000-07:00

Very good healthy recipe!

Dry Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry* flour
2/3 cup packed dark brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

Wet Ingredients:
3/4 cup buttermilk
1/2 unsweetened apple sauce
2 egg whites
2 TBS canola oil

Mix the dry ingredients in one bowl, and mix the wet ingredients in another. Pour wet into dry and and fold in gently, just until evenly moistened. Don't over mix. Add 1 cup finely chopped and peeled apple and fold in. Pour into 12 regular sized muffin tins that have been sprayed with non-stick spray. Bake at 400 for 20 minutes. Put on wire rack to cool.

*wheat pastry flour is just very fine wheat flour. It's better for baked goods, but you can use regular wheat flour as well.

Rice Crispy Cookies - Dad Style

2009-08-02T15:03:00.000-07:00

Again, this is one of my Dad's recipes that he is famous for. Here is a tip for this recipe: have everything ready, measured, and greased before you start. It goes fast.

1 cup corn syrup
1 cup Laura Scudder's Peanut Butter
1 cup white sugar
6 cups rice crispy type cereal

Pour corn syrup and sugar into a large pot and put on medium to high heat. Stir and blend together well. Watch for tiny bubbles on the surface to indicate that it may boil soon. (If you let it come too a full boil your cookies will be too hard).

When you see it start to boil, immediately remove from heat and add peanut butter and stir until melted in. Then pour in the rice crispy cereal and coat with peanut butter mixture. Quickly transfer into a 9x13 pan and with buttered fingers press into pan, but not too hard. Refrigerate until cool. Cut into squares and eat!

Topping: Melt 1/2 semi sweet chocolate chips with 1/2 butterscotch chips. Spread over cookies and refrigerate until chocolate is not gooey.

Barefoot Contessa's Turkey Meatloaf

2009-07-27T16:53:00.000-07:00

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (gotta use fresh!)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

*I use a lot more fresh thyme. Try lemon thyme too, it's delicious!

** Make 2 - 2.5 lb meatloafs, freeze one for cooking later.

Sesame & Ginger Chicken Lettuce Wraps

2009-07-06T16:20:00.000-07:00

1 lb boneless, skinless chicken breasts, cut in bite-size pieces
1/4 c Asian-style dressing with sesame and ginger
2 c julienned carrots
1/8 tsp crushed red pepper
1 head butter lettuce, leaves separated
1/4 c honey-roasted peanuts, chopped
Lime wedges

Sprinkle chicken with salt and peppers. Lightly coat a large skillet with nonstick cooking spray; heat over med-high heat. Add chicken; cook and stir for 3 min or until browned. Add 1 TBSP dressing and the carrots to skillet; cook and stir for 2-3 more min or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.
Serves 4 (231 cal, 7 g fat, 436 mg sodium, 3 g fiber)

Creamy Corn and Vegetable Soup

2009-06-22T18:00:00.000-07:00

4 cups fresh corn kernels or frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt and black pepper
1/2 cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil.

Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Another Healthy Recipe from Ellie Krieger

Truly Easy French Bread Loaves

2009-06-22T17:45:00.000-07:00

2 packages dry yeast
2 1/2 cups warm water
1 TBSP melted butter
1 TBSP salt
7 cups flour
1 egg white
1 TBSP cold water

Dissolve yeast in warm water, let stand for 5 minutes. Add salt, butter, and flour. Knead until smooth. Cover and let rise 1-3 hours.

Divide dough in half. Roll one half out into a rectangle, as close to 12x15 inches. Roll into a loaf. Place on cookie sheet sprinkled with cornmeal. Make four diagonal cuts on top. Do the same steps for the other half of the dough. Let rise another 30 minutes, then bake at 450 for 25 minutes.

Combine egg white and cold water in a bowl and brush over each loaf. Bake another 5 minutes. Cool on wire rack.

Great for hoagies and french dip sandwiches! Thanks to Donna Richens for this one.

Rachael Ray's Banana Sushi

2009-06-11T11:53:00.000-07:00

4 slices whole wheat bread, crusts removed
2 bananas, peeled and ends trimmed
1/2 cup smooth peanut butter, apple butter or Nutella, whichever you prefer or have on hand

Yields: 4-6 servings

Preparation
Lay two of the bread slices out onto the counter and lay the other two over the first two so that they overlap slightly.Using a rolling pin , gently flatten the slices of bread and press them together at the seam. Gently spread your favorite spread evenly over both of the bread pieces and lay a whole banana in the middle of each. Carefully roll up the bread around the banana, bringing one long end over to the other. Slice each log into 6 pieces that are 1-1 1/2” thick and serve."

Honey Lime Fruit Toss

2009-05-29T10:09:00.000-07:00

1 can (20 oz.) Pineapple Chunks
1 can (11 or 15 oz.) Mandarin Oranges, drained
1 large Banana, sliced
1 Kiwi fruit, peeled, halved and sliced
1 cup quartered Strawberries
1/4 teaspoon grated lime peel (optional)
2 tablespoons fresh lime juice
1 tablespoon honey

Drain pineapple; reserve 1/4 cup juice. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl. Stir together reserved pineapple juice, lime peel, lime juice and honey in small bowl. Pour over salad; toss to coat.

From Dole.com

Spinach Mandarin Orange Salad

2009-05-29T10:02:00.000-07:00

1 pkg. (5 oz.) Baby Spinach and Radicchio
1 can (15 oz.) Mandarin Oranges, drained
1/2 cup sliced Carrots
1/3 cup pecan halves, toasted
1/2 cup prepared light raspberry vinaigrette or raspberry
walnut vinaigrette
1/4 cup crumbled feta cheese

From Dole.com

Honey-Rosemary Stuffed Pork Chops

2009-05-27T17:22:00.000-07:00

2 tablespoons olive oil, divided
1/2 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tablespoons honey, divided
2 tablespoons toasted sliced almonds
2 teaspoons Rosemary Leaves, finely crushed, divided
1/2 teaspoon cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon Garlic Powder
4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
1/4 teaspoon Black Pepper, Ground
1/2 cup reduced sodium chicken broth

Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.

Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.

Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.

From mccormick.com

Molasses Cookies

2009-05-26T09:16:00.000-07:00

1 1/2 cup shortening
1/2 cup molasses
2 cups sugar
2 eggs
4 tsp baking powder
4 cups flour
1 tsp ground cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt

Combine shortening, molasses, sugar, and eggs. Beat until creamy. Add the rest. Refrigerate dough for at least an hour. Make 1 inch balls, roll in sugar. Bake at 375 for 8-10 minutes.

Wheat Waffles

2009-05-26T09:01:00.000-07:00

1 cup white flour

1 cup wheat flour

4 tsp baking powder

1/2 tsp salt

2 TBS honey or sugar

1 3/4 cup milk

4 TBS oil

2 eggs

Mix dry ingredients together in one bowl, and wet ingredients in another. Combine stiring with a fork just enough to combine. Makes 8 waffles. Note: For milk you can use 2/3 cup dry mlik and 1 3/4 cup water instead.

Blueberry Buckwheat Pancakes

2009-05-24T08:10:00.000-07:00

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Great recipe by Ellie Krieger

Apple and Sage Pork Chops

2009-05-18T17:48:00.000-07:00

1 tablespoon flour
2 teaspoons Sage, Rubbed
1 1/2 teaspoons seasoned salt
1 teaspoon Thyme Leaves
1/2 teaspoon Nutmeg, Ground
6 boneless pork chops, 3/4- to 1-inch thick (about 2 pounds)
1 tablespoon olive oil
2 Gala apples, cut into thin wedges
1 large onion, thinly sliced
1/2 cup apple juice

1. Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture.

2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet; stir until well mixed. Return pork chops to skillet.

3. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter; keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chops."

A recipe from http://www.mccormick.com/

Polynesian Skillet

2009-04-27T16:03:00.000-07:00

2-3 boneless skinless chicken breasts
1 TBSP oil
1 shallot onion, diced
1 green pepper, chopped
1 large can pineapple chunks (or one whole fresh pineapple cut into chunks)
2 cubes chicken bullion
1 cup water
1/4 cup vinegar
1/2 brown sugar
2 TBSP soy sauce
2 TBSP cornstarch

Cut up chicken into chunks, and saute in oil until lightly browned. Add shallot and green pepper. Stir until veggies are tender. Add 1/2 cup juice from pineapple, bouillon, water, vinegar and brown sugar. Bring to a simmer. In a small bowl combine soy sauce with cornstarch and pour into skillet. Mix well until it's thickened. Add pineapple. Serve over rice.

Great Greek Salad

2009-04-15T13:43:00.000-07:00

6 tomatoes, diced
3 cucumbers, seeded and sliced
1 package of kalamata olives
1 package of feta cheese
1/2 bottle of Kraft Greek Vinaigrette with feta cheese and oregano

Mix all together and serve immediately.

My Comments: If you haven't tried feta cheese or calamari olives, than just give it a try. If you don't like the calamari olives you can use regular boring black olives. You can find calamari olives in your deli section at the grocery store. If you don't like the feta...sorry I don't have a substitute for that one.

Oh, and I'm quite particular about using this specific dressing because it's the best I've tasted with this type of salad.

Broccoli Slaw

2009-03-31T16:58:00.000-07:00

Broccoli Cole Slaw is sold in bags near the broccoli in the produce section. It's shredded baby broccoli with carrots and red cabbage. The nutrition in this stuff is great. Just a 3 oz serving has 110% of your daily vitamin C, 60% of your A, is rich in Folic Acid and has 3 grams of Fiber!

2 bags (3oz.) Oriental flavored Ramen Noodles

1/2 cup slivered almonds

2 bags (12oz.) Broccoli Cole Slaw mix

Put Ramen noodles in a bag and crush them. Keep the flavor packets for the dressing. Add noodles and almonds to a dry skillet on med-low heat stirring constantly until evenly browned. While it's cooling make the dressing.

Dressing:

1/2 cup canola oil

1/4 cup sugar

1/4 cup apple cider

2 packets of oriental seasoning from the noodles

Blend together ingredients for dressing. Put everything together in a bowl and stir it all together making sure the dressing coats evenly. Cover and let it sit in the refrigerator for about an hour before serving.

Pea and Basil Soup

2009-03-30T17:30:00.000-07:00

This soup is such a great spring soup! It's not served boiling hot and has such a fresh taste to it.

2 TBS olive oil
1 TBS butter
1 onion, diced
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
4 1/2 cups frozen peas
3/4 cup chopped fresh basil
2 cups chicken broth
2 cups cream
thin sliced mozzarella cheese
1/4 cup diced roasted red bell peppers from a jar

Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.

Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

Recipe by the beautiful Giada De Laurentiis

Paula Deen's Sour Cream Muffins

2009-03-30T17:13:00.000-07:00

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Preheat oven to 350. Combine all ingredients and mix well. Spoon into small, un-greased muffin tins. Bake for 20-30 minutes.

Sweet and Sour Pot Roast

2009-03-30T12:08:00.000-07:00

2-3 lb Beef Roast
2 lbs Yukon Gold potatoes
3 carrots
1 onion
1 8oz bottle of Catalina dressing

Brown roast in fry pan with a little oil, sprinkling with salt and pepper on all sides. Place in Crock Pot. Cut onion into rings and put in fry pan after roast and cook on high until the edges are brown. Pour the onions in the Crock Pot over the roast.

Peel and cut potatoes and carrots into large chunks and place around the roast. Pour the whole bottle of Catalina dressing over everything, then fill the empty bottle half way with hot water. Put the cap back on the bottle and shake, so that you get all the dressing. Pour the hot water and remaining dressing over everything.

Cover and cook on Low for 6-7 hours, on Hi for 3-4 hours.

Lime Rice

2009-03-29T12:28:00.000-07:00

2 c. uncooked converted white rice (Uncle Ben’s)
2 tsp. Butter
4 cloves garlic, minced or pressed thru garlic press
2 tsp fresh lime zest (peel)
2 14-oz cans Chicken Broth
1/4 c. freshly squeezed lime juice
2 tsp. sugar
3 TBS. freshly cut cilantro (cut w/scissors)

In a saucepan combine rice, butter, garlic, lime zest, and chicken broth. Bring to a boil. Cover and cook on low 20 minutes, or until rice is tender, and liquid is absorbed. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

TIP: converted rice is par boiled, so dosen’t go mushy
TIP: store cilantro in a cup of water in fridge

Best Guacamole I've Ever Had

2009-03-27T10:28:00.000-07:00

10 ripe avocados , smashed

10 TBS minced onion

2 1/2 cups tomatoes, chopped

15 TBS olives, chopped

5 tsp lime juice

5 TBS fresh cilantro, chopped

2 1/2 cups sour cream

3 3/4 tsp Salt

Mix close to serving time and served chilled.

Homemade Play Dough

2009-03-12T15:09:00.000-07:00

1 cup flour
1 cup warm water
2 tsp cream of tartar
1 tsp oil
1/4 cup salt
food coloring

Mix all ingredients, adding food coloring last. Stir over medium heat until smooth and forms into play dough. Remove from pan and knead to cool. Place in a plastic bag or airtight container when cooled. Will last for a long time.

Bow Tie Pasta with Tomatoes and Bacon

2009-03-05T17:37:00.000-08:00

5 slices bacon, cut into 1 inch pieces

1 medium onion, finely chopped

1 can diced tomatoes with garlic and onion

1 can chicken broth

3 cups uncooked bow tie pasta

In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes.

Quick Marinated Chicken

2009-02-17T17:46:00.000-08:00

3-5 chicken breasts (pork chops are great too)
1/2 cup of your favorite Italian salad dressing

Put chicken in a gallon size plastic bag with dressing. Get out as much air as possible, then close and squeeze bag to coat chicken. Put in fridge to marinate for at least 30 minutes. Before opening the bag, take a food can and hit chicken to flatten it.

During summer, BBQ it outside on pieces of foil on low heat. During the cooler months of the year, place a piece of foil on a cookie sheet and broil it on low.

TIP: Leftovers are excellent chilled and cut up on a green salad.

Sauted Asparagus

2009-02-17T17:38:00.000-08:00

Sorry to all those asparagus haters out there, I happen to love these things.

1 bunch asparagus
2 TBS butter or margarine
1 tsp garlic powder
dash of salt

To prepare, wash asparagus then break the ends off. The asparagus will automatically break off were the stalk becomes too stringing. Melt butter in saute pan, cut the asparagus into smaller bit size pieces and add to the pan. Sprinkle with salt and garlic powder. Stir until blended.

Cover and simmer for just a few minutes (3-4) on medium heat. Then uncover and stir occasionally until desired tenderness is achieved.

Broccoli and Cheese Quiche

2009-02-17T12:15:00.000-08:00

1 cup broccoli
1 cup cheddar cheese, shredded
5 eggs
1 3/4 cup half n half
1/4 tsp salt
1/4 tsp pepper
8 pieces of bacon, cooked and crumbled or 1/2 cup diced cooked ham
1 pie crust, not baked

Put broccoli cheese and ham or bacon in the pie crust. Add half n half, eggs, salt and pepper together in a bowl. Pour mixture into pie crust. Bake at 425 for 15 minutes then lower temp to 325 and bake another 30 minutes or until stiff.

Easy Garden Bake

2009-02-17T11:27:00.001-08:00

1 cup chopped zucchini, steamed
1 large tomato, diced
1/3 cup onion diced, or 1 TBS dried onion
1/3 cup grated parmesan cheese
1/2 cup Bisquick Mix
1 cup milk
2 eggs
1/2 tsp salt
1/8 tsp pepper

Preheat oven to 400. Spray 9 inch pie plate with nonstick spray. Steam zuchini and place in pie pan. Dice tomatos and onion and add them too.

In another bowl mix remaining ingredients and blend them together well. Pour into pie pan, and bake for 20 minutes or until center is set.

From our friends at Betty Crocker

Pie Crust

2009-02-17T11:16:00.000-08:00

Finding a pie crust recipe has taken a while. Here is the one I found that works the best for me. Makes 2 pie crusts (top & bottom or 2 bottoms)

2 cups flour
1 tsp salt
2/3 cup shortening
5-6 TBS cold water

Mix flour and salt together, then cut in shortening using 2 knifes sliding in opposite directions. When you get the shortening cut into small pea sizes then add water a tablespoon at a time until it forms a ball when you squeeze the dough together.

VERY IMPORTANT: Make the dough into a ball and wrap it in plastic wrap. Refrigerate over night if possible or for a least 6 hours.

Roll it out and get it into the oven as soon as possible, it needs to stay cold. Bake at 400 for 15-18 minutes.

Avocado & Papaya Salad

2009-02-02T11:25:00.000-08:00

1 bag spinach leaves (4 cups)

2 cups peeled papaya slices

1 medium avocado, peeled pitted and sliced

1 small red onion, thinly sliced

1 seedless orange, peeled and sectioned

1/2 cup Italian salad dressing

Stephanie Inspired Burritos

2009-01-23T13:02:00.000-08:00

1 package Spanish Rice (like the Rice-a-Roni kind)
2 cans refried beans
Grated cheddar cheese
Sour Cream
2 tomatoes, diced
Four Tortillas

Make Spanish Rice according to package directions (may require you to add 1 can diced tomatoes depending on the brand). Heat refried beans on stove top or in a bowl with a paper towel over it in the microwave.

Warm tortillas in the microwave between 2 paper towels, or if you have a gas stove over the open flame for a few seconds on each side.

Stack on the tortilla; rice, beans, cheese, sour cream, and diced tomatoes. Wrap it up and enjoy.

Apple Cinnamon Oatmeal

2009-01-23T08:32:00.003-08:00

Use 1 minute Quick Oats (see side of package for serving sizes)

Before you bring water to boil add dried apples to the water. Apples should be in small bits. To break them up put a handful or two in a sandwich bag and hit them with a rolling pin.

Bring water to boil and follow instructions on the package.

When oatmeal is finished cooking, let it sit with the lid on for about 3 to 5 minutes. Then add a dab of butter, sprinkle with sugar and cinnamon, and then a little milk. All according to taste.

Pineapple Chicken Salad with Balsamic Vinaigrette

2009-01-15T17:19:00.000-08:00

4 boneless, skinless chicken breasts, each about 5 ounces
1 tablespoon olive oil
1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
2 cups broccoli florets
4 cups fresh baby spinach leaves
1/2 cup thinly sliced red onions

For the Vinaigrette:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon ground cinnamon
reserved pineapple juice

Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.
In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.

Courtesy of the Mayoclinic.com

Candy Cane Cookies

2008-12-13T17:17:00.000-08:00

1/2 cup butter, softened
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Preheat oven to 375ºF.
In a mixing bowl mix the butter, shortening and powdered sugar on medium speed until light and fluffy, about 1 minute. Add the egg and extracts to the bowl, and mix to combine, scraping down the sides and bottom of the bowl.

Turn the mixer speed down to low and gradually add the flour and salt to the bowl, mixing until incorporated, about 30 seconds. Turn the mixer off, scrape down the bottom and sides and divide the dough in half. Remove one half of the dough from the bowl and add the red food color to the remaining half. Refriderate both halves for at least an hour.

To shape the cookies, portion out about 1 teaspoon of each color of dough and roll them both into small logs. Pinch the logs together and give them a twist to create the spiraling effect of a candy cane. Place the shaped cookies onto an ungreased baking sheet, curving one end over to look like the hook of a candy cane. Once all the cookies are shaped, bake them until set and very light golden brown, about 9 minutes.

While the cookies are baking, mix together the crushed candy and granulated sugar. As soon as the cookies come out of the oven, sprinkle them with the candy sugar. Let the cookies cool on the tray for a few minutes so that the sugar can stick to them then transfer them to a rack to cool completely.

I got this one off the Rachel Ray show.

Pumpkin Cake Cookies

2008-12-13T16:12:00.000-08:00

Everybody has some form of this recipe, but I add something different. You can also frost these with cream cheese frosting and it's delicious.

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin
1/2 package of Cinnamon Chips (just like chocolate chips, just cinnamon flavored)

Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crock Pot Salsa Chicken Recipe

2008-11-24T17:53:00.000-08:00

6-9 chicken thighs and/or drumbsticks
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen corn

Put chicken in the crock pot. Combine black beans, salsa, and corn in a bowl and mix. Pour over chicken. If chicken is frozen cook on low for 6-9 hours. If the chicken is not frozen cook on low for 4-5 hours. If you decide to use chicken breasts increase salsa by 1/2 cup. Serve over rice.

Another good one from The Crockpot Lady