Brunch Casserole

Christmas morning we always have a big brunch at my parents' house. It used to be a breakfast but each year we start later and later so now it's a brunch. Back in the day we always had hootenanny pancakes but there are too many people now so we all bring something and have a buffet style meal. This year I brought a potato/egg/sausage casserole that I found in my ward cookbook. I love breakfast foods and this casserole hit the spot.

1 bag frozen hash browns

2 lbs. regular pork sausage

1 chopped onion

6 eggs

1 can evaporated milk

1 Tbs. parsley

salt/pepper to taste

grated Swiss cheese

grated Cheddar cheese

*Press hash browns into a greased 9x13 pan. Bake at 425 for 10 minutes. Meanwhile, brown the sausage and onion. Layer on top of potatoes. Beat the eggs, milk and seasonings together and pour over sausage. Sprinkle with the two cheeses. Bake for 30-40 minutes at 350.

Chicken Enchilada Soup

Every year at the Phelps Halloween Carnival, we have bread bowls and soup. Everyone brings a pot of soup and we always end up with a yummy variety. This year, I tried Marci Phelps' chicken enchilada soup and went back for 3 more bowls. I'm sure there were lots of other good soups there, but I only ate one. It was really tasty. I asked for the recipe and here it is:

3 Tbs. corn oil

1 1/4 cup chopped onion

1 garlic clove, minced

2 cups chicken, cooked and shredded

3/4 cup diced green chilies

1 1/2 Tbs. beef bouillon granules

18 oz. cream of chicken soup

1 Tbs. worcestershire

1 1/2 tsp. cumin

2 tsp. chili powder

1/2 tsp. pepper

2 1/4 cups grated cheddar cheese

20 corn tortillas

1/2 tsp. paprika

*In a soup pot, saute onions and garlic in oil until onions are translucent. Add the rest of ingredients, except last three. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Cut tortillas into 1/2 inch wide strips and set aside. Add cheese and stir as it melts. Then add tortilla strips gradually so they don't stick together. When tortillas are soft, the soup is ready to serve. Garnish with paprika.

**Marci's note: she adds a little more garlic, cumin and chili powder than it calls for. She also adds a little Tabasco sauce to make it spicier.

Roast Beef Au Jus

I was talking to my friend, Jen, the other day and she told me about these sandwiches.

She said they were easy and yummy, and that's what we're all looking for, are we not?

We tried them out for dinner tonight and she was telling the truth on both accounts.

roast beef, sliced thin (Sprouts has good roast beef)

dinner rolls, cut in half

onions, sliced and sauteed

provolone or swiss, sliced

Au Jus gravy mix (in a packet)

*Saute sliced onion in some butter. Set aside. Make Au Jus sauce according to package directions. Set aside. Slice dinner rolls in half and place sliced roast beef and cheese on one half. Broil in oven until cheese is melted and empty rolls are golden brown. Add onions, put other half of roll on top and dip in sauce to eat.

Aunt Nanette's Cranberry Orange Pound Cake

I will give you a hundred bucks if you can eat this cake without saying it's one of the best things you've ever eaten. Trust me on this one...this cake goes above and beyond goodness. Brett's aunt makes it every year for Thanksgiving and occasionally for baby and bridal showers, if we're lucky. I almost skipped the turkey dinner this year so I would have more room for this cake. Sherri and I even thought about kidnapping the cake and hiding it before anyone noticed it was on the dessert table. If you want to impress your friends and family, this is the recipe for you.

2 3/4 cups sugar

1 1/2 cups butter, softened

1 tsp. orange peel

1 tsp. vanilla

6 eggs

8 oz. sour cream

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 cups chopped fresh or frozen cranberries

1 1/2 cup chopped nuts

2 chopped apples

*Cream butter and sugar until fluffy. Add in orange peel and vanilla. Add eggs one at a time, beating well after each one. Add flour, baking powder and salt. Mix in sour cream. Fold in cranberries, nuts and apples. Pour batter (it's really thick) into a greased bundt pan. Bake at 350 degrees for 65-75 minutes, or until a toothpick inserted into the cake, comes out clean. Let cool for 15 minutes before removing from the pan. Then drizzle on the glaze.

Glaze:

1 cup sugar

1 Tbs. flour

1 cube butter

1/2 cup half and half or canned milk

*In a medium saucepan, mix the sugar and flour. Stir in butter and half/half or milk. Cook over medium until thickened and bubbly, stirring constantly. Drizzle over cake while still warm.

Chocolate Mint to be Cookies.

• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups Andy's Mint baking chips
• 1 bag Candy Cane Hershey's kisses
  

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in mint chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack and plop a kiss on top.

Coconut Cream Cake

My parents belong to an "Empty Nesters" group and every month they get together to eat, talk, brag about grandkids...you know. Last month the get together was at my parents' house and someone in the group brought this cake. It was, according to my dad, "the best cake I've ever had. So moist." You know when you hear that, you have to have the recipe right away.

1 box yellow cake mix

1 can sweetened condensed milk

1 can cream of coconut (found in drink aisle)

whipped cream

*Prepare cake according to box and bake as directed. Let cool for 10-15 minutes. Poke holes all over top with a fork. In a bowl, mix condensed milk and cream of coconut. Pour mixture over cake and let soak into holes. Make real whipped cream (adding a little sugar and vanilla) and frost over cake. Sprinkle coconut on top.

*Helpful hints: I couldn't find cream of coconut, so I used canned coconut milk. Still delicious. Also, I didn't pour all of the milk mixture over the cake...it seemed like too much. I had about 3/4 cup left over.

Pineapple Chicken Tenders

I don't know about you, but we've been eating the majority of our meals outside, at our picnic table, enjoying this fabulous weather.

Might as well cook on the grill since we're out there, right?

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup soy sauce

Chicken tenderloins

*In a saucepan over medium heat, mix juice, brown sugar and soy sauce. Cook until it's almost to a boil and then remove from heat. Let cool for a few minutes. Put 8-10 chicken tenders in a big zip-loc bag and pour the sauce over them. Refrigerate for at least 30 minutes. Longer is fine. Cook on grill when ready to eat. At least 5 minutes per side.

*You could also eat this over rice with extra sauce made to put on top.

Cheese broccoli soup

picture from thegreencuttingboard.blogspot.com

4 Cups cubed potatoes
1 onion, chopped
2 Cups sliced carrots
2 Cups chopped celery
3 Cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN.

Sauce:
1/2 Cup margarine
3 Tablespoons flour
2 Cups milk
1 pound Velveeta cheese
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring occasionally, until thick. Add cheese and other ingredients. Mix until smooth. Add to undrained veggies and heat together but do not boil.

*Notes: this is from the Favorites cookbook. It was really yummy but a tad thick. I ended up adding more water once it was all done because it was too thick for me. Also, I know the Velveeta is a bit of a turn-off and not the healthiest, but it sure made it yummy. We also thought it would be good without the potatoes because there is plenty flavor without them (plus less starchy stuff)

Pumpkin Bars

I made these pumpkin bars for Recognition Night and they were a hit! So moist and delicious.

photo from Real Mom Kitchen

Cake:

1 16oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups flour

Mix all ingredients. Pour into greased 15x10 jelly roll pan. Bake 350 for 25-30 min. Cool.

Frosting:
3oz. cream cheese, softened
5 Tbs. butter, softened
1 tsp. vanilla
1 3/4 cups powdered sugar
3 to 4 tsp. milk

Beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar. Add milk until desired spreading consistency. Frost cake.

Southwestern Vegetable Soup

I loved this soup! It was super easy to make and full of flavor. I loved the corn tortillas in the soup! Yum. Plus, I had all the ingredients on hand which never happens.

6 cups chicken broth
1/2 cup tomato sauce
1 cup water
1 cup frozen green beans
1 cup frozen corn
1 can diced tomatoes
1/2 onion, diced
1 tsp. chili powder
dash of garlic powder
6 corn tortillas, cut or torn into small pieces (serves as thickener)

Toppings:
grated cheese
sour cream
crumbled tortilla chips

Put all ingredients in a crockpot and cook on low all day. Serve with cheese, sour cream and chips.

OR

Put all ingredients in a large pot. Bring to a boil then reduce heat and simmer for 45 minutes to an hour. Serve.

Diced Potatoes

Not exactly a recipe, but just an idea. I wanted to make potatoes the other night with our chicken, but didn't have time to bake them, so I diced them up instead.

*Wash potatoes (at least 1 per person) and dice up into small pieces.

*Chop up a white onion.

*Melt some butter in a saucepan on stove (2-3 Tbs.).

*Saute potatoes and onion until nice and soft (10-12 minutes).

*Sprinkle with garlic salt, pepper and parsley flakes while cooking.

Southwest Chicken Roll-ups

I am always looking for new ways to use chicken. This recipe and the last one (BBQ) both came from a cookbook that Nat gave me called, "Favorites." In the book, this recipe actually says "pockets" instead of "roll-ups" but Holly and I have issues with food that comes in pockets. So we re-named it to sound more edible. Regardless of the name, though, these were really yummy and fun to make.

2 cups diced cooked chicken

6 ounces cream cheese, softened

1/2 cup butter, softened

1 (4 oz.) can diced green chilies

1 Tbs. chopped green onion

1/8 tsp. chili powder

1/8 tsp. cumin

2 cans refrigerated crescent rolls

melted butter

1 cup dry seasoned stuffing mix, crushed

1/2 cup roasted sunflower seeds

*In a bowl, cream together cream cheese, butter, green chilies, green onions, and spices. Add chicken and combine well. Set aside. Separate crescent tolls to form 8 rectangles, pressing seams together. Place 1/2 cup chicken mixture in center of each rectangle and then roll up ends to cover filling. Seal edges. Brush each roll-up with melted butter and sprinkle with stuffing and seeds. Bake for 20 minutes at 400 degrees.

Oven BBQ Chicken

2 Tbs. butter

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1 cup ketchup

1 cup water

2 Tbs. Worcestershire Sauce

2 Tbs. brown sugar

1/8 tsp. pepper

8 chicken breasts, cut in half

*Saute onion, celery and green pepper in butter. Add remaining ingredients, except chicken, and mix well. Bring mixture to a boil and remove from heat. Arrange chicken in a baking pan and cover with sauce. Bake for 1 hour at 350 degrees.

Meeting Pioneer Woman

Holly and I were so excited when we found out that PW herself would be coming to Tempe to do a book signing for her new cookbook. We cleared our schedules, cleared our hubbies' schedules so they could stay with the kiddos, picked out our outfits, and straightened our hair (usually only happens on Sunday).

We got there at 5pm thinking we were going to be so early but there were already lines of women, just as excited as we were. Luckily, though, we got there early enough to get a seat for the question/answer part of the evening. At 7pm, in walked PW, along with her beautiful mother-in-law and adorable sister-in-law, Missy. She answered questions for about 30 minutes and was as cute as could be. Just as funny in person as she is on her blog. And she has really good hair.

After the question/answer session, we got back in line to get our cookbooks signed. Actually, only Holly was getting her cookbook signed because mine had not arrived yet from Amazon and I was too cheap to buy another one (it was twice the price at the bookstore). We ran into one of our favorite cousins, Vicki and her super nice friend, so we got to chit-chat with them while we waited. When we finally got up to the signing table, we were all prepared with things we wanted to say to make conversation. I was going to tell her that I love the mascara that she recommended, and that the tres leeches cake changed my life, and what was with that random guy who came out of the audience on the Bonnie Hunt Show? Instead, we walked up to the table and froze, only smiling, not talking. We got our picture, Holly got her book signed and then it was over. We were too starstruck to form any sentences. Maybe next time.

This is Marlboro Man's mother. Isn't she classy? Are you thinking sweet Aunt Mae from Spiderman? That's what I was thinking, only she was more graceful and she dressed better.

Creamy Potatoes

Wow - these babies were GOOD! Perfect for a Sunday dinner. Everyone loved them and went back for seconds. I got this recipe out of my Pioneer Woman Cookbook. Love, love, love my new cookbook and can't wait to meet Miss Pioneer Woman this Thursday!!

6 or 7 medium russet potatoes, thinly sliced with sharp knife
1 cup half and half
1 cup heavy cream
1/2 stick of butter
8oz cream cheese
1 medium onion, diced
4 cloves garlic, minced or chopped
2 Tbs. minced rosemary leaves (I left this out because I didn't have any)
3 green onions, thinly sliced
1 cup grated parmesan cheese
1 tsp. salt
pepper

Combine half and half and cream in a measuring cup. Put thinly sliced potatoes in a large bowl. Pour half of the cream/half and half mixture over potatoes and set aside. In skillet, melt butter then add onions and garlic. Cook over medium heat until translucent - about 4 minutes. Cut bar of cream cheese in half and add both halves to the skillet, stirring constantly. Stir until smooth - about 3 minutes. Pour in remaining half and half/cream mixture and stir. Add salt, pepper and green onions. Finally add 1/2 cup parmesan cheese and stir to combine. Place soaked potatoes in greased 9x13 pan. Pour cream cheese mixture over the top. Sprinkle with remaining parmesan cheese and bake at 350 for 1 hour or until potatoes are done.

Marshmallow Witch

I can take zero credit for this darling witch. Wyatt came home from preschool with it. I don't even know which talented mom made them. But I had to take a picture and share it because I thought it was such a cute idea. Looks like 1 big marshmallow, green coconut, mini chocolate chips, part of an oreo, a recess peanut butter cup, and a kiss. Stuck together with frosting. So cute! A fun and easy treat to make with your kids.

Creamed Corn

In keeping with the corn theme, here is a recipe I got from my cousin, Paula. This recipe takes corn to a whole new level. You have to taste it to appreciate it. This picture makes it look like soup, but it isn't soup. I just poured a little too much of the cream in when I was preparing for the photo. This is a perfect side dish for your favorite Fall dishes.

40 oz. frozen corn

2 cups heavy whipping cream

1 cup milk

6 Tbs. sugar

1 tsp salt

1/2 tsp. Accent

1/4 tsp. pepper

*Combine ingredients in a large pot on the stove. Bring to a boil and simmer for 5 minutes. In a separate bowl, melt 2 Tbs. butter and stir in 2 Tbs. flour. Add to corn and mix well. Remove from heat and serve.

Mexican Corn Chowder

How about this weather today?? I love it. Feels like Fall! I made this soup on Monday for dinner and it was the perfect comfort food for a cool evening. I found the recipe in my cookbook called "Favorites."

photo courtesy of allrecipes.com

1 lb. boneless, skinless chicken breast, cut into bite-size pieces (I didn't use chicken that night)
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbs. butter
2 chicken bouillon cubes
1 cup hot water
3/4 tsp. cumin
2 cups half and half
2 cups shredded cheese
1 can cream-style corn
1 can diced green chilies, undrained
1 medium tomato chopped

In pan, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve.

Another Chocolate Chip Cookie Recipe

I wanted to make chocolate chip cookies the other day, but only had a 1/2 cup of sugar left. So, I decided to try this recipe I found on Homebased Mom. It was really good and we all loved the cookies!

3/4 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 egg
1 egg yolk
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 cups chocolate chips

Cream butter and sugars. Add egg, egg yolk and vanilla. Mix in salt, soda and flour. Add chocolate chips. Bake at 325 for 15-17 minutes.

EGG NOODLES

I really, really want it to be cold weather so I decided to make homemade chicken noodle soup. I love it so much more with homemade noodles. If I make soup will it get cold? Probably not, but the soup is good anyway. I make these in my mixer with the dough hook. Works great!!


2 1/2 cups flour
pinch of salt
2 beaten eggs
1/2 c. milk
1 T. butter

In large bowl, or bowl of mixer, add flour and salt. Add the beaten eggs, milk and butter. Knead the dough (by hand or with dough hook) about 5 minutes Let rest in a covered bowl for about 10 minutes.

On a floured surface, roll out to about 1/8 inch thickness. Cut into desired size strips. I use a pizza cutter. My recipe says allow them to dry a little before cooking, but I don't usually and haven't noticed it makes much difference. Coat them in a little flour before adding them to broth, but be careful to not flour too much as this will make your soup thick.

Cook noodles in soup broth that is at a roiling boil. This will prevent the noodles from sticking together. Cook them for 7-10 minutes and taste one to check for doneness. Cook a little longer if needed.

**NOTE: I cook the vegetables (carrots, celery, and whatever else you put in your soup) separately in broth and cook the noodles separately in more broth before adding them together so the vegetables don't get mushy while the noodles are cooking. Then add them together.

Italian Cream Sodas

Chances are that many of you have already experienced the amazingness of these Italian Cream Sodas. But in the event that you have not, we feel obligated to spread the good word. These are so fun and easy to serve to a big group. The flavor possibilities are endless and you will find yourself going back for more and more.

Torani flavored syrups (available at Smart and Final)

Sonic ice

half and half

whipped cream

club soda

straws

clear plastic cups

*Grab a cup, fill 3/4 full with ice, squirt in flavors of your choice (4-6 squirts depending on size of cup), fill cup with club soda, pour in 1-2 Tbs of half and half, top with whipped cream, grab a straw and stir. Seriously people...you have got to try this. I first had them at a bridal shower and wanted to try every possible flavor combination. Thank you to Heidi Allen for letting me borrow her syrups for Nat's shower and for teaching me how to make these delightful drinks.

Mexican Cornbread

It drives me crazy when I have a horrible picture to go along with a good recipe. Oh well. This was a last minute "what-do-we-take-to-the-potluck-dinner-without-having-to-go-to-the-store" recipe. Turned out to be pretty tasty. Gotta love all-recipes.com.

1 cup melted butter

1 cup sugar

4 eggs

1 can cream-style corn

1 small can green chilies

1/2 cup shredded Monterey Jack

1/2 cup shredded Cheddar

1 cup flour

1 cup cornmeal

4 tsp. baking powder

1/4 tsp. salt

*Beat together butter and sugar. Beat in eggs, one at a time. Blend in corn, chilies, and cheese. Add dry ingredients and mix until smooth. Pour into greased 9X13 and bake at 300 for 1 hour.

CALABACITAS (little squash)

I grew up (in Mexico) eating this dish and haven't made it in quite a while. A friend gave me some summer squash and zucchini from her garden and it reminded me how much I love it. It's even better the second day, heated up after the flavors blend together! You can alter the chile to your taste and I always use frozen or fresh corn (not a fan of canned). I also mostly use tomato paste because I have picky eaters in my house who "don't like chunks of mushy tomatoes". I however, like the canned, diced better.


Ingredients:
1-2 medium zucchini
1-2 medium yellow summer squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup corn (frozen or fresh, cut off cob)
2Tbs tomato paste (or 1 15 oz. can of diced tomatoes)
chopped cilantro (optional—add at end)
1/2-1 cup shredded cheddar cheese (or jack cheese)

Directions:
Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.

The Pioneer Woman

Ree Drummond aka The Pioneer Woman has finished her cookbook!! It goes on sale October 27th. Don't worry, I've already got mine ordered. And to top it off, she is coming to Phoenix on her book signing tour!!! It's on Thursday, November 5th. Go to her website for the details. If you haven't visited her website already, do yourself a favor and check it out! She is amazing! She has the best recipes with step-by-step instructions and photos. We love her recipes and have posted many of them on here. So, mark your calendars for Nov. 5th to meet The Pioneer Woman in person! See you there!

Favorite Chili

(this picture is from the internet, not a true picture of the favorite chili)

Another recipe from the Favorites cookbook. I must say I love this cookbook, so I suggest you look into getting a copy for yourself if you like the recipes from it. Its from Utah. Anyway, Dave's sister made this when I was in Chicago and it just hit the spot. Its extra yummy when served with Trader Joe's cornbread.

2 pounds lean ground beef
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 (16-ounce) cans kidney beans, undrained
1 (28-ounce) can crushed tomatoes
2 (16-ounce) cans chili beans, undrained
2 packages chili seasoning
1 tsp basil
1 (8-ounce) can tomato sauce

Brown ground beef in large pan. Drain fat and add onions, garlic, and pepper. Cook for 5 minutes. Add rest of ingredients, bring to a boil and then turn to low heat and simmer for at least 2 hours. (Add a little water if it gets too dry)

**I halfed it when I made it (because we only have 2... and a 1/2 people eating at our house). I also left out the chili beans because I didn't have any. And it was still delish.

Dave's family homemade hot fudge

Dave brought this recipe to our marriage... and it could be one of the reasons I married him. Its the most delicious richest homemade hot fudge I've had. If you ask me, I just assume make this rather than go to G-deli for a hot fudge sundae. Sorry Holl and Rach, I know how much the G-deli sundae means to you. But really this hot fudge is that good!!

1/3 C cocoa
3/4 C sugar
2/3 C evap. milk
1/3 C karo syrup
1/3 C butter
1 tsp vanilla

Mix cocoa and sugar first. Then add evap milk and corn syrup. Cook medium heat until boils. Stir 1 minute. Finally add butter and vanilla.

We like it over Trader Joe's French Vanilla. Dave will even whip up some homemade whip cream and this really makes it good.

Breadsticks

I got this recipe from my friend, Shauna, after having these at her house. I am not a bread-making person, although I really want to be someday. But when she told me how easy they were, I decided to give it a go. Not only are they super easy, but they also make your house smell like Heaven and they are so good.

1 1/2 cups warm water

2 Tbs. sugar

1/2 tsp. salt

1 Tbs. yeast (SAF instant)

3 cups (plus a little more) flour

*Combine and knead for 5-6 minutes on low speed. Let rest for 10 minutes. Take sections of dough and roll out into rectangles. Cut into strips with a pizza cutter and place on baking sheet. Brush on melted butter and top with Italian seasoning (recipe below) and Parmesan. Let rise for 20 minutes. Bake at 350 for 18-20 minutes.

Italian Seasoning:

1 Tb. onion powder

3 Tbs. oregano

1 Tbs. marjoram

2 tsp. garlic powder

2 Tbs. basil

*Save some dough and make dessert breadsticks with butter, cinnamon and sugar. Bake separately so they don't take on the Italian seasoning taste.

Gooey Popcorn

This is the kind of treat you have to give away because it makes a lot and it is so good that if you don't give it away, you'll eat it all, not kidding. I gave it to my neighbors to munch on during conference.

4 bags- all natural microwave popcorn

1 cup butter (melt in microwave)

1 cup brown sugar

30 big marshmallows

Melt butter, then add brown sugar. Cook for 45 seconds. Next add 30 big marshmallows. Melt for 2 min.

Stir really good then pour over popcorn. I also added candy corn to make it a bit more festive. Did you know that each year Americans consume enough Brach's Candy Corn that if laid end to end, would circle the earth 4.25 times? Kinda gross. (This fun fact was on the bag of candy corn I bought:)

Another great recipe from my friend Susie.

Tortellini + Vegetable Soup

I got this delicious soup recipe from my sis-in-law, Jade, who got it from her friend Caroline. I love this soup! It is full of vegetables and flavor. We all went back for seconds. Perfect for a Fall day!

1 pkg. fresh, cheese tortellini (found in refrigerator section)
8 cups chicken or vegetable broth
2 cups chopped carrots
1 cup chopped celery
1 can petite, diced tomatoes drained
1/2 pkg. frozen chopped spinach or 1 cup fresh spinach
1 zucchini diced
1/2 onion diced
1 clove garlic minced
1/2 tsp. pepper
1 Tbs. dried or fresh parsley
1 or 2 bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
parmesaen cheese grated to put on top

In large pot, add broth and herbs. Bring to a boil. Add all vegetables and put on medium to medium-high heat for 10-15 minutes, until veggies are tender. Add tortellini and cook for another 7-8 minutes. Serve with parmesaen cheese on top. Serve with crusty bread or cornbread. Enjoy!

Cheesy Pesto Chicken

I found this recipe on a blog that a girl in my ward has called Food Nerd. She is gorgeous and smart and knows a lot about food. And please...anyone who cooks with pesto is a friend of mine. I would dangle a pesto-scented pine tree from my rear view mirror if they made one.

3-4 chicken breasts

pesto (I like Costco's)

Mozzarella cheese

Marinara sauce (I like Fresh and Easy's tomato and basil)

salt/pepper/garlic powder

*Pound out chicken breasts between plastic wrap until 1/4 of an inch thick. Spread pesto (generously) on half of chicken. Slice or shred some Mozzarella on pesto. Fold over chicken and secure with a toothpick. Put some marinara sauce in the bottom of a baking dish. Place chicken on top. Season with salt/pepper/garlic powder. Top with more marinara and more cheese. Bake for 35-40 minutes at 350.

*Calli recommended browning the chicken in a skillet before placing in the baking dish. I'm too lazy to add one more step but I'm sure it's a good idea.

Peach Crisp

Holly and I have been wanting to try this recipe for a while and having Utah peaches in town means that now is the perfect time for peach recipes. This would also be good with apples.
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. kosher salt
*Mix well with fork then add:
1 cold cube of butter, cut into pieces
*Mash until well blended.
*Peel and slice 6-8 big peaches. Put into baking dish and cover with topping. Bake at 350 for 15 minutes, covered with foil, and then 25 minutes without foil. You can broil for a minute or two at the end to crisp it.

Green Beans

This is my new favorite food! My neighbor made this for a BBQ and I had like 3 helpings. I asked him for the recipe and he said he just throws stuff in them until they taste good. So this is my attempt to recreate. We have them almost every night (especially since they are only $1 a pound at my grocery store). So good!

1 T EVOO
1 lb fresh green beans (snap of the ends)
1/2 Lawry's Season Salt
1/4-1/2 tsp. corse ground pepper

Heat the olive oil in a big non-stick or stir fry pan. Add the green beans, salt and pepper. Stir fry for about 10-15 min (depending on how crunchy you like them. So easy!

Mexican Black Bean Pasta

 I try to create my own recipes but they often don't turn out.....until now!  My kids didn't complain and my husband loved it along with my friend and her husband that I made come over to try it.

cook 1 package of angel hair pasta

(or what ever pasta your family like)

1 onion 

4 garlic cloves

Chop onion and saute in olive oil. When the onion is soft add 4 garlic cloves.

add:

1 cup salsa

1 can black beans (I used bushes seasoned black beans)

1 cup heavy whipping cream

1/4 cup colby jack cheese

bring to boil

 

add cooked pasta

3 tomatoes diced

1 bunch cilantro chopped

mix and serve

It would also be really good with some shredded or grilled chicken.

Tres Leches Cake

I keep telling myself that I'm going to stop posting recipes from the Pioneer Woman. I'm pretty sure that anyone that would look at this blog already looks at her website. And her photos and directions are so amazing that they really don't need to be re-posted by me. But then I made this cake. So in the event that one of you missed this amazing Pioneer Woman recipe...please click here.

Cornucopia Salad

Yes folks... now that I'm jobless and actually have time to make dinner, you might see a post or two from me from now on. A miracle I know. I'm loving it though.
This salad is from the "Favorites" cookbook that a few of you might own, I know Holl and Rach do. Its pretty easy, something different, and really just divine!

1/4 C slivered almonds
1 Tbls sugar
*Caramelize the almonds

1 head green leaf lettuce
1 head Romaine
1 C chopped celery ( i leave this out)
1 (11-oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples diced
1/2 C dried cranberries
1/2 C crumbled blue cheese (i use feta b/c i'm not a blue cheese fan)

Dressing:
1/2 C sugar
1 tsp grated onion
1/2 tsp salt
1 C vegetable oil (i use olive)
1/3 C apple cider vinegar
1 tsp dry mustard
3/4 tsp poppy seeds

*Toss salad, almonds, and dressing just prior to serving.

Pioneer Woman's Springy Shells

Talk about going green. This dish has 6 different veggies in it. (Is garlic a veggie?) Anyway, it was really good and also meatless for those who don't want meat every night. (Holly).
16 oz. medium pasta shells
1 pound asparagus, cut into 1 inch pieces (avoid tough part)
1/2 pound broccoli, cut up
1 medium zucchini, diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 Tbs. butter
2 Tbs. olive oil
20 oz. whole milk ricotta
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups Parmesan cheese, grated

*Cook pasta and set aside. Melt butter with olive oil in skillet over medium heat. Add garlic. Add asparagus and cook for 5 minutes. Sprinkle a little salt. Add broccoli and cook for one minute. Add zucchini and cook for one or two minutes. Add peas and onions. Stir together until all heated and turn off heat. In a bowl, combine ricotta, eggs, salt and pepper. Mix well. To assemble, butter a 9X13 pan. Add half the pasta, then spread 1/2 the ricotta mixture. Sprinkle 1/3 of the Parmesan over the ricotta. Then spread 1/2 the veggies. Repeat with pasta, ricotta, Parmesan, veggies, then the rest of the Parmesan. Drizzle with olive oil and bake for 25 minutes at 350.
*Next time I will use smaller pasta, less pasta and more veggies.

Soft Ginger Cookies

I absolutely love a delicious, soft ginger cookie. And these cookies are exactly that - delicious and soft!! Even my little cookie monster loved them!

Caught red handed!

3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbs. water
1/4 cup molasses
2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. salt
2 1/4 cups flour
2 Tbs. sugar to roll cookies in

Cream butter and sugar. Add egg, water and molasses. Add spices, baking soda and salt. Mix in flour. Shape dough into balls and roll in sugar. Bake at 350 for 8 to 10 min. Cool on cooling rack.

Honey Glazed Chicken

My friend, Cara, has a family cookbook that she uses all the time. I was looking through it at her house and saw this recipe. It looked so good and easy that I had to write it down. It was a hit...thanks Cara!
1 cup flour
1/2 tsp. salt
1/2 tsp. red pepper flakes
3 or 4 chicken breasts, cut into chunks
1/2 cup butter, melted
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon or orange juice
1 Tbs. soy sauce

*In a plastic bag, combine flour, salt and flakes. Add chicken to bag and shake to coat. Pour 4 Tbs. melted butter into a baking dish. Add chicken, turning to coat with butter. Bake at 350 for 30 minutes. In a bowl, combine brown sugar, honey, juice, soy sauce and remaining butter. Pour over chicken and bake for 25 more minutes. Serve over rice.

Buttermilk Blueberry Muffins

I found this recipe in a cookbook that my sister-in-law was getting rid of. It's a cookbook with 1001 recipes, all having to do with bread. I found this muffin recipe while looking for some way to use my blueberries that were getting soft. We really liked the way they turned out. 2 1/2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 cup sugar

1 1/2 cup fresh blueberries

1 cup buttermilk

2 eggs

1/4 cup butter, melted

*Blend flour, baking powder, and salt. In another bowl, beat eggs until foamy. Add sugar, buttermilk and melted butter. Mix until smooth. Fold in the blueberries. Add to the dry ingredients. Spoon batter into muffin cups and bake for 20 minutes at 400 degrees.

RASPBERRY PEACH FREEZER JAM

Peaches and raspberries are both in season. This freezer jam is delicious and it's a good way to change it up a little from the usual plain raspberry. Even if you're not a peach lover, you will LOVE this jam. It's also great as a topping for ice cream.

Approx. 1 1/2 pints fresh raspberries
Approx. 1 1/4 lb. fresh, ripe peaches

Mash raspberries with a masher. Peel and finely chop peaches. I pulsed them in the food processor so as not to have large chunks of peaches. (No one likes "chunks" at our house).

You should have:
2 cups crushed raspberries
1 1/2 cups peaches
Add 4 cups sugar, stir well and let stand for at least 10 minutes.

In a small sauce pan put 3/4 cup water and once package Sure Jell. Bring to a full boil, on high heat, stirring constantly and boil for 1 minute. Immediately pour into fruit and sugar mixture and stir well. Stir for several minutes until almost all the sugar is dissolved. You may still have a few sugar crystals. Place in glass jars, or plastic containers that are freezer safe. Place lids on top and leave at room temperature for 24 hours. After 24 hour period is up, place in freezer. Will store up to one year. For immediate use, place in refrigerator and it will keep for up to 3 weeks.