Sunday, December 19, 2010

Rolo Cookies

1 Devils Food Cake Mix
2 Eggs
1/3 cup oil
2 BAGS of Rolos

Mix cake mix, eggs and oil together. Place 1 teaspoon of mixture in hand and flatten it. Place Rolo in the center and roll into a ball. Place on an UNGREASED cookie sheet. Bake 7-10 minutes at 350 degrees. Sprinkle powdered sugar on top. ENJOY!!!

These are way easy and SUPER YUMMY!

Friday, December 17, 2010

Crock-pot Breakfast

32 oz. frozen has browns
1 lb cooked ham (cut into cubes)
1 diced onion
1 diced green pepper
1 1/2 c shredded cheese
12 eggs
1 c milk
1 tsp. salt
1 tsp. pepper
Spray crock-pot with cooking spray. Start with hash browns, then ham, onions, peppers, and last cheese. Layer and repeat until you have several layers. Beat eggs, milk, salt and pepper. Pour over layers in crock pot. Cover. Turn on low. Cook 10-12 hours overnight then wake up and enjoy.

I got this recipe from my neighbor and my family loves it. How easy for Christmas morning breakfast!

Thursday, December 16, 2010

Pumpkin Heaven

1 29-ounce can of pumpkin
1 1/2 cups sugar
1 12-ounce can evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
1 yellow cake mix
1 cup melted butter

Grease 9x13 pan. Mix all ingredients except cake mix and melted butter. Pour into baking dish.
Mix yellow cake mix and melted butter. (It will be thick.) Drop spoonfuls evenly over pumpkin mixture.

Bake @ 350 degrees for 60 minutes.

Serve with whip cream or ice cream.

It is heavenly!!

Best Pecan Yams

4 cups cooked and mashed yams
1 cup sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla

1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
1 cup chopped pecans (I leave these out)

Combine yams, sugar, 1/2 cup melted butter, eggs and vanilla. Mix well and turn into a greased 9x13 glass dish. Combine brown sugar and flour, mix well. Stir in 1/3 cup melted butter and nuts. Crumble over top. Bake 30 to 45 minutes at 350 degrees or until set.

You'll never be the same after trying this recipe! Delicious!!

(Recipe from Favorites Cook Book)

Cranberry Jello Salad

1 large package raspberry jello
1 large can crushed pineapple
1 can whole cranberry sauce
1 8 ounce pkg. cream cheese
1/2 pt. sour cream

Dissolve jello in 1 1/4 cup boiling water. Add pineapple, in its' own juice. Add cranberry sauce. Stir together. Pour 1/2 mixture into 9x13 pan. Put in fridge to set. Mix cream cheese and sour cream until smooth. Spread on set jello. Pour the rest of the jello mixture on top, set.

This is so yummy and a really festive and pretty salad on the table during the holidays!!


(Recipe from Barbara Raymond)

Friday, December 3, 2010

Cheesy stuffed shells

Yummy goodness and really easy!

Cheesy stuffed shells

1/2 large carton of cottage cheese
1 package of shredded Italian cheese (the bag with mozzarella, cheddar, provolone and asigio)
Dash each garlic powder, basil, oregano, thyme, and marjoram
1 pkg. jumbo shell noodles, cooked according to package directions
1 jar spaghetti sauce

Preheat oven to 350° (325° if using a clear baking dish). In medium bowl, combine cottage, 2/3 bag of mixed cheese and spices. Pour a thin layer of spaghetti sauce in bottom of 9”x13” baking dish. Fill each shell with a spoonful of filling. Arrange in single layer in dish. Tear up any remaining noodles and place in holes. Cover with remaining spaghetti sauce and top with rest of cheese. Cover tightly with foil; bake 40 minutes. Pull foil off and bake 7 to 10 more minutes to make sure all cheese is melted.

Sunday, November 14, 2010

Perfect One Bowl Brownies

I can't believe I haven't posted these on here yet. I found these over on My sister's cafe blog and they quickly became my favorite brownies. I make them all the time. In fact I couldn't find my recipe tonight so I hopped on here, thinking I had posted it and I hadn't! Good thing I remembered which blog I found it on!

Perfect One Bowl Brownies

1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips or just sprinkle over the top

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Saturday, November 13, 2010

Autumn Harvest Pork Loin

1 1/2 to 2 pound pork loin
1 cup cider or apple juice
1 butternut squash peeled and cubed
2 large granny smith apples peeled and sliced
1/2 cup brown sugar
1/4 tsp. dried thyme
1/4 tsp. cinnamon
1/4 tsp. dried sage

Brown pork loin with cider and salt and pepper (to taste) in skillet. Put in crockpot with the cider. Put apples and squash in bowl with spices and mix. Put on top of pork. Cover and cook on low for 5-6 hours.

This is one of my favorite fall recipes. I also add some sweet potatoes.

Monday, November 8, 2010

Coffee Cake

This is my favorite Coffee Cake and it is a recipe from Mr. Food Cooks Like Mama.

Cake Ingredients
1 box yellow cake mix
8 oz. sour cream
3/4 c. oil
1/2 c. sugar
4 eggs

Filling Ingredients
3 tbs. packed brown sugar
2 tbs. cinnamon
1 c. chopped pecans

Mix cake ingredients.  Combine filling ingredients in separate bowl.  Grease and flour a bundt pan.  Put 1/2 filling, 1/2 cake mix, 1/2 filling, 1/2 cake mix.  Bake at 350 for 1 hour.  Top with a powdered sugar glaze if desired.

Friday, October 29, 2010

Pulled Pork

Found this recipe on Pennies on a platter but changed a few things to work in a crock pot. It was fabulous!! We ate it on white corn tortillas with cheese, salsa, sour cream and lettuce, but it would be great on a salad, in a burrito.. by it's self. Seriously tasty!!

Pulled Pork

One 5 to 7-pound pork shoulder roast (or butt roast as it’s called in my grocery store)
1 onion, quartered
1 Tbs chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 tsp dried oregano
2 tsp ground cumin
1 to 2 Tbs salt, to taste
black pepper, to taste
3 Tbs olive oil
2 Tbs white wine vinegar
1/2 cup water

Rinse the pork and pat dry. Pulse the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar in a food processor until thoroughly combined.

Place the roast into crock pot on low. Pour the marinade over the pork and, using your hands, rub into every nook and cranny. Flip the pork and repeat. Add 2 cups water to the pan. Cook for about 8 to 10 hours on low. About an hour before serving, shred and place meat back into juices and leave on low for another hour.

Sunday, October 24, 2010

Funeral Potatoes

Hash Brown Potato Casserole (funeral potatoes)
2 cups shredded cheese
1 can Cream of Chicken condensed soup
1 cup sour cream
1/2 cup chopped onion
1/4 cup butter melted
1/4 tsp salt
1/4 tsp pepper
1 32 oz package hash browns, thawed

Grease 9x13 pan. In a large bowl, combine cheese, sour cream, soup, onions and melted butter, salt & pepper. Mix well. Pour hash browns into pan, mix in soup mixture and mix well. Cover with tin foil, cook at 350 for 60 minutes. Sprinkle on more shredded cheese at least 10 minutes before done, if desired, can leave off tin foil.

Friday, October 22, 2010

Baked Potato Soup and Cheddar Herb Biscuits

This IS the BEST baked potato soup EVER!!! I found it on Our Best Bites blog and I swear I have never made anything from their site, I haven't loved. Try it, you won't be sorry!!

Baked Potato Soup

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Bake potatoes in oven. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

I paired the soup with these YUMMY biscuits! Found them on My Kitchen Cafe

Cheddar and Herb Biscuits


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Buttery Topping:

3 tablespoons melted butter

1/4 teaspoon dried parsley flakes

3/4 teaspoon garlic powder

pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Tuesday, October 12, 2010

Glazed Poppy Seed Bread

This was way way good! Thanks girls for posting some recipes, they all sound so good :)

I found this on my kitchen cafe :)
Glazed Poppy Seed Bread

*Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don't know exactly how many!)


3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 1/2 teaspoons butter extract or 1 tablespoon melted butter
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds


1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Monday, October 11, 2010

Pumpkin Squares

1 29-ounce canned pumpkin
1 1/2 cups sugar
1 12-ounce can evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
1 yellow cake mix
1 cup melted butter

Grease 9 x 13 pan. Set oven for 350 degrees.
Mix all ingredients except cake mix and butter. Pour into pan.
Mix yellow cake mix and melted butter. (It will be thick.) Drop spoonfuls evenly over pumpkin mixture.
Bake for 60 minutes. Let cool awhile before serving with whip cream.

Homemade Granola

(Recipe from my sister Meleece Orme)
3 cups oatmeal
1 cups coconut
1/2 cup wheat flour
1 Tablespoon cinnamon
1 can apple juice concentrate
3/4 cup almonds (optional)
3/4 cup pecans (optional)
1 cup dried fruit (optional)
(I've never put in the optionals:)

Mix dry ingredients, then add the juice and mix well. Spread lightly on lightly greased cookie sheet. Bake at 275 degrees for around 45 minutes, stirring at least every 15 minutes. (Cook more or less depending on how chewy or crunchy you like your granola.)

I like to serve mine over vanilla yogurt with fresh berries. Delicious! Enjoy.

Friday, October 8, 2010

French bread Chicken Sandwhich

I got this recipie from Our Family Treat blog
I have made this twice and love it. Maybe I didn't put enough chicken on the sandwhich the first time, but I had enough to freeze and make again with this amount of chicken.

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Cook in crock pot on high for four hours with chicken broth and Montreal Steak Seasoning
(feel free to add more chicken, chicken broth and Steak Seasoning for future dinners)
It is easier for me to shred the chicken in the crock pot so that it soaks up all the marinade. Chicken freezes well for future meals!

Cut French bread loaf long ways in half.
Spread Ranch dressing on both sides of the loaf.
then add layers...chicken, bacon, cheese, tomato and avocado.
Bake at 375 for 10 minutes, and then I like to broil it for another 2 minutes. Slice and serve.

Cheesy Manicotti

Yay I finally figured out how to copy and paste. Thanks Steph for the tip!

I got this recipie off Our Family Treat blog
I made it tonight and my kids could not get enough of it!

1 8oz manicotti shells
2 cups Spaghetti sauce (jarred or homemade)

Mix the following together;
1 C. cottage cheese
1 C. ricotta cheese
1 C. mozzarella
1 C. parmesan
1 Tbsp. basil
1 tsp. minced garlic
1 egg

Boil manicotti as directed on package. Make sure that they are al dente. Let cool. Then fill mancotti with cheese mixture. Line 9x13 pan with spaghetti sauce, place noodles in pan, pour over more spaghetti sauce. Cover with foil and bake at 350 for 15 minutes, remove foil, top with parmesan cheese and bake for an additional 10 minutes. Enjoy.

Sunday, October 3, 2010

Best Alaskan Salmon

Salmon (frozen salmon fillets from Costco are the best and they are all ready to cook)
butter, melted
maple syrup

Preheat oven to BROIL. Line cookie pan with foil. Place salmon fillet on top of foil. Mix ingredients and brush on top of fish. Place in oven close to the top. Broil until starts to brown and then cover with foil and continue cooking until fish is flaky.

Serve with steamed broccoli and wild grain rice or rice pilaf. Mmmmmmm.

Friday, September 24, 2010

Fruit Leather

Fruit leather

I had a bunch of peaches that I got this weekend, so I was pretty excited to use them. They weren't very good though, not much flavor and not sweet. I was dissapointed.. But I decided to try my hand at fruit leather since the kids love fruit roll ups and I could add lots of sugar to counter act the lack of flavor... great thing about fruit leather is, you don't have to add any sugar is you don't want to.. more healthy!


Fresh fruit (apricots, peaches, plums, berries, apples, pears,)
Lemon juice
Sugar (if needed)
Spices such as cinnamon and nutmeg (optional)

Rinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. Taste the fruit, if it is really sweet then you will use less sugar, if it is tart you will use more...

Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Taste the fruit and determine what and how much sugar, lemon juice, or spices to add. Add sugar in small amounts, to desired level of sweetness. Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor. I did peach leather so I didn't add any spices... but I bet it would be yummy with pear.

Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).

Blend fruit in food processor or blender.

Line a rimmed baking sheet with parchment paper Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness. I shook the pan side to side slightly to even out the puree.

Bake at 140 to 190 (mine only goes as low as 170 but I baked mine at 190 to slightly speed up the process) all day. It took mine about 6 hours.

When fruit leather is ready, it will no longer be sticky to the touch and will peel off easily after it has slightly cooled.


Tuesday, September 14, 2010

Strawberry swirl cheesecake with strawberry sauce...

YUM... I have to admit, I LOVE cheesecake. Funny thing is.. I hated it growing up, you couldn't make me eat anything with cream cheese. Boy, am I glad I changed my mind.

Strawberry swirl cheesecake

12 graham crackers
6 T melted butter

2 1/2 pkgs. of 8 oz creams cheese softened
1 C. sugar
3 eggs
1 egg white
2 T. flour
1 t. vanilla extract
3 T. sour cream

Preheat oven to 400. Throw graham crackers in food processor or blender and blend until crushed. Add the melted butter and mix. Press into a spring form pan, firmly and evenly into the bottom of the pan. Bake in oven for 10 minutes. Then pull out.

In a bowl, mix cream cheese with an electric mixer until light and fluffy. Add sugar and blend well. Add eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla and sour cream and mix until smooth. Pour batter evenly over crust.

Puree strawberries (about 10) and then dot the mixture over the top of batter, take a knife and gently swirl the puree into the batter.

Place pan into the oven and bake for 10 minutes at 400, then reduce heat t0 250 and bake an additional hour and 30 minutes or until a knife comes of clean when inserted into the middle. Once cheesecake has cooled, cover and refrigerate overnight.

Strawberry sauce

For the sauce, I just blended a bunch of strawberries, added sugar (the more you use the sweeter it will be) and then heated on the oven until it started to boil. Then cool and drizzle on cake.

Monday, August 30, 2010

Caramel Spice Pear Butter

Pear Butter on left and Pear Jam on right :)

So I made Pear butter for the first time this year and I have too say that it was way yummy! I also made pear jam, which didn't sound so good to me, but I had 36 pounds of pears to use so I gave it a go. It is surprising really good! Try it! The recipe for pear jam can be found in any box of Sure Jell for canning jams... it's REALLY easy and REALLY worth it!

Caramel Spice Pear Butter

Makes 9 half pints

15 Barlett or other large, firm, ripe pears
2 c Water
6 c sugar
1 t nutmeg
1 t ground cinnamon
1/2 t ground ginger

Wash and core, but do not peel pears. Slice and place in a 5 qt pot. Add water, cover and cook over low heat for 30 minutes or until tender.

Let cool slightly, then force through a mill, sieve or whirl in a food processor until finely chopped; return to kettle.

In a wide frying pan over medium heat, melt 1 1/2 cups of the sugar, (do not get it on your finger... OUCH!) stirring often, until it caramelizes to a medium brown syrup. Pour immediately into pear pulp (syrup will sizzle and harden ,but dissolves again as the preserves cook.) Stir in remaining 4 1.2 c sugar and spices until well blended.

Bring mixture to a boil, reduce heat and cook, uncovered for about 45 minutes or until thickened. To prevent sticking, stir frequently as mixture begins to thicken. Stir in lemon juice just before removing from heat. (This step can be done in a crock pot; low setting for 5-7 hours.)

Ladle into hot, sterilized jars leaving 1/4" headspace. Seal and process in a Hot Water Bath for 10 minutes.

Saturday, August 28, 2010

Guest Blogger...

Guest Blogger...
Well, the girls over at "Or so she says" asked if I would be a guest blogger on their blog and I said yes. My post is up... so go check it out! Here If you have time leave me a little comment :)

P.S. I have two yummy recipes for Pear Butter and Pear Jam coming up!

Saturday, August 21, 2010

Black Bean Veggie Burritos

These were so yummy. I will definitely make them again.

1 large sweet potato, peeled and cut into 1/2-in. cubes
1 medium onion, finely chipped
1 Tbsp. water
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 Tbsp. lemon juice
3 garlic cloves, minced
1 Tbsp. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
8 whole wheat tortillas (8 in.) warmed
2 cups (8 oz.) shredded Monterrey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

1. In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings.

2. Spoon a heaping 1/4 cup filling on center of each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up.

3. Place seam side down in a 13-in x 9-in baking dish coated with cooking spray. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Serve with yogurt and salsa.

Sunday, August 15, 2010

Taco Salad Dippers

So I have decided to keep going on this.. even if there are only a few of you out there reading it... I might change a few things, start posting pictures and only doing it myself. I am going to run it by those friends of mine that are currently co-authors.. if they are still interested in posting we will leave it as is.. if not then we might change a few things. :) THANKS to those that gave me some feedback!

This was good and my boys loved it, which is saying alot cause they are picky. We ate it like a taco salad... put the chips down and then layered it with this stuff, lettuce, tomatoes, salsa, cheese or whatever sounds yummy.

Taco Salad Dippers
**Found on My kitchen Cafe**

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve warm with tortilla chips for dipping and other taco garnishes.

Monday, August 9, 2010

Should I keep this blog going???

Just putting this out there.... Originally I started the blog and invited co-authors so that we could share recipes that we had tried and liked, but I am not sure anyone out there is still reading or contributing??? I feel like the only one putting anything on here. Should I keep this going? Do any of your co-authors out there still want to contribute?? Are there any readers out there still checking in??

Amazing Chili's Fajitas

Amazing Chili's Fajitas
**found on the one of my favorite blogs**

1/4 cup fresh lime juice
1/3 cup water
2 T. canola oil
1 large clove garlic, pressed
3 t. vinegar
2 t. soy sauce
1/2 t. liquid smoke
1 t. salt
1/2 t. chili powder
1/2 t. cayenne pepper
1/4 t. ground black pepper
Dash of onion powder
1 pound top sirloin or chicken

Mix all ingredients. Place with chicken in a ziplock back and marinade overnight.

1 T. olive oil
1 yellow onion, thinly sliced
1 green pepper, thinly sliced
1 red or orange pepper, thinly slices
8 oz sliced mushrooms
1 t. soy sauce
2 T. water
1/2 t. fresh lime juice
dash of salt and pepper

Remove chicken from marinade and grill. In large skillet, heat 1 T. olive oil over medium heat. Add onion, peppers, and mushroom and cook until tender but crisp. Add soy sauce, water, fresh lime juice, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Thinly slice chicken and toss with vegetables. Serve immediately with flour tortillas. Top with tomatoes, avocado, cheese, sour cream, salsa, lettuce or anything else you love!

Tuesday, August 3, 2010


This was way yummy! I have been trying to come up with healthier snacks for my kids and this one fit the bill. I think the time it states is a little bit to long... at least in my oven. Next time I think I will probably cook it for about 5 minutes less...

Wish I could remember where I found the recipe so I could give credit where it is due... this is why I need to put the website on the recipe when I save it.

Easy Homemade Granola

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon Canola oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/3 cup dried cranberries (we used cherry flavored Craisins)
1/3 cup chocolate chips

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the dried cranberries and chocolate chips over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

Friday, July 9, 2010

Garden Fresh Pasta Sauce & Fruit and Poppy seed salad

I belong to a lunch/recipe group and the other day one of my friends made this to serve. It was so good and I loved that it was light and perfect for summer. Try it, I bet you'll like it.

Garden Fresh Pasta Sauce

3 garlic cloves
1/3 C coarsely shopped onion
1 C fresh basil (I used a 1/3 cup dried basil)
5 tomatoes
½ C olive oil
Salt to taste
¼ t. pepper
Angle hair pasta
Fresh Grated Parmesan cheese

Put garlic, onions, basil and tomatoes in a blender or food processor. Add olive oil, salt and pepper and blend until smooth. Set aside. The sauce is served at room temperature.

Cook and drain pasta, in serving bowl, toss the hot pasta with some of the sauce. Serve the rest of the sauce and grated parmesan cheese at the table.

**This makes ALOT of sauce, I might half it. It is also VERY flavorful so you only need to stick a little sauce on the pasta

Fruit & Poppy Seed Salad

1 pkg. spinach or mixed greens
Sliced toasted almonds
Bottle of poppy seed dressing

Put all ingredients in a bowl and toss with dressing. Top with almonds right before serving so they stay crunchy.

Tuesday, June 22, 2010

Chicken Poppy Seed Salad

This was super good! We have been trying lots of different salads lately (trying to get rid of the baby weight) and I think this one was my favorite!

Chicken Poppy Seed Salad
Found on my sister's cafe

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:
** This makes a ton of dressing, I halved it**

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Monday, June 14, 2010

Low calorie Banana muffin

I hate to say it, but it seems like every time I try something healthy, it just isn't very good. However these muffins were really yummy, I was pleasantly surprised :)

Low calorie Banana muffin

1 cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed banana
1/4 cup sugar
1/4 cup applesauce
1 egg
1 tsp vanilla
1 tsp cinnamon

Combine all the dry ingredients together
In a separate bowl add the remaining ingredients.
Slowly pour the dry ingredients in with the wet ingredients and mix well.
Pour into a greased muffin tin and bake at 350 for 15 min.

*Each muffin has approximately 75 calories and .5 grams of fat

Variations: use strawberry applesauce or you can throw in some chocolate chips

Friday, June 4, 2010

Orange Thai Beef Skewers & Bacon-Wrapped Teriyaki Chicken Skewers

These were so INCREDIBLE! I found them over at Our best bites and I just copied and pasted the entire recipe because I wouldn't change anything... so go over there and check them out. She has so incredibly yummy looking pictures of the final product also. Just go to her site and then click on recipe index and you can find them there. YUMMY!!!!!!!

Bacon-Wrapped Teriyaki Chicken Skewers

1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Orange Thai Beef Skewers

1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*

1 1/2 lb flank steak

*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! It's also used in one of my most favorite meals ever- Kate's Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.

Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

Wednesday, June 2, 2010

Pear Salad

This one was an awesome side to this Asian BBQ Chicken :)

Pear Salad


1 package of mixed greens
2 pears sliced into thin strips
1/4 cup dried cranberries
1/2 cup feta cheese ( I used mozzarella instead cause I was trying to be a little more healthy)
1/4 cup chopped pecans

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
salt and pepper

Mix dressing together, and toss over salad right before serving.

Thursday, May 20, 2010

Clam Chowder

We have had a few stormy rainy days here, so it was perfect for soup.

Clam Chowder
2 cans minced clams
1 cup chopped onion
1 1/2 tsp salt
1 tsp pepper
3/4 cup flour
1/2 tsp sugar
1 cup chopped celery
2 cups diced potatoes
2 cups water
3/4 cup butter
1 quart half and half

Drain clams and pour over chopped vegetables and add just enough water to cover. Boil slowly for 20 minutes. In another pan melt butter, add flour and half and half. Stir until smooth (white sauce). Mix both mixtures (do not drain vegetables), heat just until hot and serve.

Wednesday, May 19, 2010

Garlic Chicken Farfalle

One of my friends made this the other day for our lunch/recipe group and I had to try it since I couldn't come that week... it did not disappoint. This is really good. It reminds me alot of the blackened chicken alfredo at Wingers. I added the whole amount of pepper and it gave it a kick. Chad loved it, I think I might scale it down just a tad next time. Also I bet it would be way yummy with some chopped up fresh tomatoes on top.

Garlic Chicken Farfalle

16 oz farfalle pasta
1 cup heavy whipping cream
3-4 boneless, skinless chicken breasts
2-3 cloves garlic, crushed
1 Tbsp pepper It seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more)
1/2 cup butter
1 lb bacon, crumpled**
1/2 cup parmesan cheese, shredded
1 (12 oz) Lawry's mesquite marinade with lime juice

**We like to cook our bacon in the oven (400 degrees, convection). It's way less messy, and it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.

Add chicken in a crock pot, pour the bottle of marinade over the top and cook on low for 6 hours. Pull marinated chicken out of the juices and shred. Set aside.
(I didn't read the recipe ahead of time so I didn't have 6 hours to use the crockpot, I boiled the chicken to cook it and keep it moist and then shredded it, dumped some marinade on it and put it in the fridge until everything else was ready)

About a half-hour before serving, boil the pasta. In a small saucepan, melt butter and then add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Tuesday, May 18, 2010

Blueberry Oat Muffins

These were pretty good and the best part... they are healthy. Only 162 calories a muffin.

Blueberry Oat Muffins
**Found on My Sisters Cafe**

1 c. oats
1 c. flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white
1 c. milk
2 T. butter, melted
1 tsp. grated lemon peel (opt)
1 tsp. vanilla extract
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

1/2 c. oats
2 T. brown sugar
1 T. butter softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter in muffin tray. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool five minutes. Yields 12 muffins

Thursday, May 13, 2010

Strawberry, Mango and Pineapple Sorbet

Can you tell I got an ice cream maker for Mother's day :)

Strawberry, Mango and Pineapple Sorbet

1 1/2 cups Strawberries (about 1/2 to 3/4 of a small container)
1 1/2 to 2 cups Mango's (about 4 small mangos)
1 C fresh pineapple (cut up very small)
2/3 sugar
3 T lime juice

Puree strawberries and mango's in blender or food processor. Add sugar and lime juice and blend in well. Dump in ice cream maker container and then add fresh pineapple. Start ice cream maker and follow manufacturers directions.

Monday, May 10, 2010

Creamy Tomato Toretellini Soup, Easy Breadsticks and Homemade Strawberry Ice Cream

Loved this meal because it was yummy... but also because it was EASY! Can't beat that right???

Creamy Tomato Tortellini Soup

2 cups chicken broth
2 cans Progresso Tomato Soup
1 8 oz packages cream cheese (I bet you could half this to make it a little more healthy and it would still taste fine)
1 package of tortellini

Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!

Easy Rhodes Breadsticks

12 Rhodes Frozen Rolls
Parmesan Cheese
Garlic Salt

Sit out 12 frozen rolls to defrost for about 3 hours. Take the rolls and rolls them out into a long snake. Take two snakes and twist them together. Sit in a pan with melted butter on the bottom and then pour a little on top. Sprinkle with a little bit of garlic salt and Parmesan cheese. Cook at 350 for 25 minutes or until golden brown.

No-Cook Strawberry Ice Cream


1 lb strawberries, hulled, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream


Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries, and combine.
Pour mixture in ice cream maker, and run for 25 to 30 minutes or until you have ice cream! (Follow manufacturer's directions if you have a different ice cream maker). Transfer to an airtight container and put in freezer to firm up further. The ice cream will last for one week, if you can manage to keep it around that long!

Friday, May 7, 2010

Strawberry-Pear Crisp

Okay this was AMAZING... it really was. I was watching a b-bque show the other day and the guy made raspberry pear smoked crisp so I was inspired. I kind of made it up as I went and I am glad I tried cause it was good. Served with vanilla icecream and you have perfection.

Strawberry-Pear Mix

Fruit Mixture
2 pears
1/3 C sugar
1 T cornstarch


1 ¼ C flour
¾ C packed brown sugar
¼ t salt
1.2 C unsalted butter, chilled

Heat over to 375 F Spray an 8 inch square baking pan. In large bowl gently stir together fruit, sugar and cornstarch. In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries. Spoon fruit mixture into baking dish ; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.

Bake 30 to 40 minutes or until top is golden brown and fruit juice bubble heavily at edges and begin to bubble towards the center. Serve warm or at room temperature. It is yummy with ice cream!

Thursday, May 6, 2010

Brown Sugar Chicken

Sorry it's been forever, due to to arrival of this little one :) Anyone else who wants to post feel free :)

The flavor in this one was very subtle.... I liked it, but I might try doubling the sauce if you make it. The boys loved it, Chad didn't.

Brown Sugar Chicken

4-6 chicken breasts (you can use frozen)
1 cup brown sugar
2/3 cup vinegar
3/4 cup lemon lime soda
2 garlic cloves-minced
2 tablespoons soy sauce

Put chicken in the crockpot. Mix all other ingredients. Pour over chicken and cook for 4-6 hours on low. Serve with potatoes.

Saturday, April 10, 2010

Yummy Fruit Salad

Yummy Fruit Salad
Mandarin Oranges

1/2 C Orange Juice
1/4 C Lime Juice
1/4 C Sugar

Cut up strawberries. Dump the oranges and grapes into a bowl with the strawberries. Mix the Orange Juice, Lime juice and sugar together and dump on top of fruit. I let the fruit sit in the juice for a while but poured out some of the juice (since it's quite a bit) right before serving.

Wednesday, April 7, 2010

Easter Breakfast Rolls

I have to say these were WAY YUMMY, WAY EASY and FUN!!! I found this on The sisters Cafe food blog and I have to say you basically can't go wrong over there, everything is yummy!!! The boys loved it because the middle is hollow cause the marshmallow melts and they thought that was silly... she posted a picture over there so you can see what I am talking about!

Easter Breakfast Rolls

Rhodes rolls
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place
1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Tuesday, March 30, 2010

Chicken Malibu Sandwiches

These are yummy... I never use 4 chicken breasts cause that would be alot of chicken for our small family... I do one big one and cut it into 4. It just gives you basically an idea of how to do it :) I don't use 4 eggs either, just two.

Chicken Malibu Sandwiches

4 chicken breasts
4 egg whites
2 Tbsp. milk
unseasoned bread crumbs
4 slices of ham (if they are small slices, you can use more)
4 slices provolone cheese, halved
equal parts light mayo and mustard
honey (optional, depending on if you like the sauce sweet)
salt and pepper to taste
4 whole wheat hero rolls
4 leaves lettuce

In a shallow dish, whisk together egg whites and milk. Dip each chicken breast in the mixture, then press into the bread crumbs. Heat a little oil in a fry pan and fry each chicken breast just for about 15 seconds on each side. Heat the oven to 375-degrees and cook chicken for about 25-30 minutes (since I don't use whole breasts I start at 15 minutes and then check it so it doesn't dry out from being overcooked) or until cooked through. Remove the chicken from the oven and place one cheese half on each piece, cover with ham, then top with the other cheese half. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven. Mix together mayo, mustard, honey and salt and pepper. Slice open each hero roll, I toast them in the oven. Spread a little mixture on one side of the bread. Add chicken and lettuce, tomatoes or whatever sounds yummy! Repeat with each sandwich. Serve immediately.

Thursday, March 25, 2010

Mini Cinnamon Muffins

Mini Cinnamon Muffins

Beat together:
1/3 cup Butter, melted
1/2 cup Sugar
1 large Egg, beaten

1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 cup Milk

For Dunking:
1/4 cup Sugar mixed with
1/2 tsp. Ground Cinnamon
2 Tbsp. Butter, melted

Alternately add flour and milk to egg mixture. Spoon into greased miniature muffin pans – no more than 2/3 full. (These puff up and are hard to remove if too full) Bake at 350˚ for 10-12 minutes. Remove from pans immediately. Dip tops in butter, then sugar with cinnamon. Can be baked in regular tins for 20 minutes.

Wednesday, March 3, 2010

Chewy Chocolate Chip Cookies With Heath Bits

My friend Stacie is an amazing cook and an avid recipe blog reader like me. We both love Our best bites, so when she told me these cookies were from there I was excited to try them cause I knew they would be good and they ARE!!!

Chewy Chocolate Chip Cookies
(I found this on Our best bites)

2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
** She added Heath bits and so did I, it's makes them WAY yummy**

Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Sunday, February 28, 2010

Homemade Spaghetti Sauce

I love this sauce, I started making this instead of buying the sauce at the store. It makes about enough for 4 to 5 meals. I put it in freezer and defrost before we eat. I don't use the bay leaves in the meal. I found this on the kitchen cafe blog, which I beginning.

Homemade Spaghetti Sauce

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Monday, February 22, 2010

Kalua Pork

Okay so I know there is at least one other kalua pork recipe on here annd maybe more, but I tried this one last night and it was SOOOOO yummy! I gave it to my sister a while ago and she made it like three times in one month so I thought hey, I ought to try it since I am giving to people HA HA!

I hate when I can't remember where I found it, I like to give the blogs credit so whoever you are, I am sorry but your recipe is extremely yummy!

The recipe calls for a 10-12 pound roast, I used a 4 pound roast and only 1 Tablespoon salt and half a bottle of liquid smoke.

Kalua Pork

10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan. Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).

Shred with two forks and serve with rice. ( I poured some of the juice over the meat after I had shredded it)

Tuesday, February 2, 2010

Buttermilk Banana Bread

I have to say that this is the BEST banana bread ever. I don't say that lightly. I love it! I tried it for the first time yesterday and it was perfection. It's different cause the top is sticky and the edges are crispy and oh it is yummy!!!!

Buttermilk Banana Bread
*found on my kitchen cafe*

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread and one mini loaf. I cooked the mini loaf for about 35 minutes, don't leave it in the whole time or it will burn.

Monday, February 1, 2010

Homemade Lemonade.

You can find citric acid online or in health food stores. This lemonade really is worth the effort it takes in getting the citric acid. My 9 year old makes this all of the time now.

1 1/2 t. citric acid
8 c. water
1 c. sugar
1 1/2 t. lemon extract
1 lemon (1/2 juiced, 1/2 sliced)

Mix all ingredients except lemons together. Squeeze juice from one lemon and add juice. (Best if made and chilled a day before or a few hours before serving.)

Saturday, January 23, 2010

Sweet and Sour meatballs

Sweet and Sour Meatballs
(from Lion House Recipes)

Serves 4-6
Meatballs... you can follow this our make your own the way you usually do. It's more about the sauce :)

1 1/2 pounds lean ground beef
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

(I double the sauce)

1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbecue sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs.

Thursday, January 21, 2010

Buttermilk Syrup

Buttermilk Syrup

2 cubes butter
1 cup buttermilk
1 1/2 cup sugar

Bring these 3 ingredients to a boil in a large pot. It will bubble up a lot so make sure to use a big enough pot to allow for the bubblage :)

Then add:
1 1/2 tsp baking soda
2 tsp vanilla

Man, this stuff is gooood. Judging by the ingredients I am going to say probably not good for you, but it sure tastes good on french toast! TOTALLY worth the calories! You gotta give this one a try :)

Monday, January 18, 2010

Chewy Chocolate Brownies

These were SO YUMMY!!!!! Totally easy and completely hit the spot tonight.

Chewy Chocolate Brownies


1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup good quality cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting


1) Preheat oven to 350º F. Grease 13 x 9-inch baking pan.

2) Combine granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

3) Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

Sunday, January 17, 2010

Rosemary Chicken

Sorry it has been so long since I contributed! I will try to be better. This is a great crockpot recipe and very healthy too! If anyone has fast, easy crockpot recipes I would love to have them because now that I have three kids I don't have a lot of time to cook!

Rosemary Chicken

vegetable oil
4-6 chicken breast halves
1 cup coarsely chopped carrots
1/2 cup diced celery
1/3 cup Italian dressing
1 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1 can Great Northern white beans (drained and rinsed)
1-2 cups chicken broth
Heat vegetable oil in a skillet and brown chicken slightly. Drain and place chicken, vegetables, and beans in crockpot. Combine dressing, rosemary, salt, and pepper and pour over chicken. Cook on low all day, adding the chicken broth after a few hours when the vegetables start to cook and look dry. Before serving, shred chicken. This may be served as is or over brown rice.

Wednesday, January 13, 2010

Chicken and Black Bean Enchiladas

2 t. olive oil

onion salt

garlic salt (or minced cloves of garlic)

1 lb. chicken boiled and shredded

1 can black beans

1/2 can diced green chilies

1/3 c. salsa

2 T. fresh cilantro

6-7 tortillas

1 1/3 c. monterey jack cheese

Preheat oven to 400 degrees. Heat oil and add onion and garlic and saute for 2 minutes. Add cooked chicken long enough to let flavor set in. Add black beans, chilies and salsa and simmer for 5 minutes. Remove from heat and add cilantro. Fill tortillas with mixture and roll. Place in a shallow baking dish and cook for 15 minutes. Top with cheese and put in oven (covered) for another 10 minutes or until cheese melts.

Sloppy Joes with Potato Rolls

I discovered My Kitchen Cafe about a month ago and I can safely say it is one of my favorite food blog. I have tried 5 recipes from there now and loved 4... but the other one the boys loved and that is a miracle!

And speaking of miracles my husband does not like sloppy joes much... he will eat them but he never craves them.... I have tried probably five recipes with no success UNTIL NOW!! He liked these, even took the left overs to lunch. It's yummy and tangy and the ROLLS are what make it... so use them, trust me it's worth it!!!

(Found on My kitchen Cafe)
Sloppy Joes with Potato Rolls

2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls

Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes.

Warm up rolls before serving.

Monday, January 11, 2010

cajun chicken pasta

I got this recipe off Pennies on a Platter and it is very yummy.
I am not a bell pepper fan so I just sliced them big enough to be able to pick them out.

8 ounces rotini pasta
3 skinless, boneless chicken breast halves, cubed
2 – 3 teaspoons Cajun seasoning (or to taste)
2 Tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz package sliced mushrooms
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon fresh basil
1/4 teaspoon lemon pepper
salt, to taste
2 cloves minced garlic
1/8 teaspoon ground black pepper
2 – 3 Tablespoons cornstarch
1/3 cup grated Parmesan cheese
Bring a large pot of water to a boil. Add salt and pasta, then cook for 10 to 12 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. Heat the olive oil in a large skillet, saute the chicken until almost tender (5 to 7 minutes).
Add the bell peppers, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add cornstarch until sauce reaches desired thickness. Add the cooked pasta, toss and heat through. Sprinkle with Parmesan cheese and serve.

Gourmet Orange French Toast

Gourmet Orange French Toast

1 large loaf of Kings Hawiian bread or Italian or French bread sliced thick (1/2 to 1" thick)****

5 eggs

½ C milk (can use light cream too)
 C sugar (or 2/3 c sugar, and 1/3 c brown sugar)

2/3 C orange juice

½ tsp vanilla

¼ tsp each nutmeg and cinnamon

Zest of 1 orange

Combine ingredients in a large bowl, and saturate the slices thoroughly on both sides then immediately put on hot skillet or griddle pan. Cook for 3-5 minutes on each side to get a good crust. Serve with syrup or orange sauce below topped with whipped cream.

Orange sauce:
(Prepare before serving)
½ C butter

½ C sugar

3 oz of orange juice concentrate
Combine and heat until sugar melts, but do not boil. Whisk until it thickens. Serve warm

Sunday, January 10, 2010

Southwest Black Bean Soup

I tried this recipe tonight for dinner after finding it in my healthy cooking magazine. It was delicious and very filling. I went with the mild green chilies, but if you want it spicier you could add some hotter green chillies.

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion chopped
1 Tbsp. canola oil
2 cans (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) reduced-sodium chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chilies
3/4 tsp. ground cumin
1-1/2 cups cooked instand brown rice (I used regular brown rice.)
6 Tbsp. reduced-fat sour cream (optional to put on top.)

1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes or until thickened.
2. Divide rice among six soup bowls; top with soup and sour cream.

Tuesday, January 5, 2010

Oatmeal Pancake Mix

This recipe is great. It has oatmeal and whole wheat flour in it so it's healthier then most pancake recipes and it makes 10 cups of mix which can be frozen or put in the fridge for future use :) The recipe calls for buttermilk, but you can use regular milk. I have tried both. I like the buttermilk better, but I don't always have it. You can mix 1 T. with a 1/2 C of milk to substitute buttermilk when baking, which I have also done and that works too :) Happy cooking!

(Found this one on My Kitchen Cafe Blog)
Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Monday, January 4, 2010

Easy Salmon Packets

Prep: 15 min
Bake: 20 min
Yield: 2 servings

2 salmon fillets (4 oz.)
2-1/2 cups sliced fresh mushrooms
1 medium tomato, chopped
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese

1. Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). top with mushrooms, tomato, garlic basil, salt and pepper. Fold foil around salmon and seal tightly. Place on a baking sheet.

2. Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully; sprinkle cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. ( from TOH)

Marshmallow Brownies

2 cubes margarine
4 eggs
2 cups sugar
1/3 cup cocoa
2 cups flour
1 tsp. vanilla
Mini marshmallows
Chocolate frosting recipe

Mix margarine, eggs, sugar and cocoa together. Add flour and vanilla. Cook in 9x13 pan at 350 degrees for 25 minutes. Pull out and sprinkle the top with marshmallows. Return to oven for 5 minutes. When cool, ice with chocolate icing.

Chocolate frosting recipe:
2 cups powdered sugar
1/4 cup melted butter
Drizzle a little milk until right consistency
1/4 cup cocoa
Mix all together.

Katy Sampson's recipe

Cranberry Raspberry Punch

1 package (16 oz.) frozen sweetened sliced strawberries, thawed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 can (12 oz.) frozen cranberry raspberry concentrate, thawed
2 liters ginger ale, chilled
2 liters club soda, chilled
1 quart raspberry sherbet

Blend strawberries, lemonade concentrate and cranberry raspberry concentrate.
Put in punch bowl. Stir in ginger ale and club soda. Top with scoops of sherbet.

Katy Sampson's recipe

White Chicken Chili

1 whole rotisserie chicken
2 Tbsp. minced garlic
2 cans of chicken broth
4 oz. can of green chilies
1/2 cup chopped fresh cilantro
1 tsp. Oregano
1 onion, chopped
1 Tbsp. olive oil
2 cans of white northern beans
juice of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper

Sautee onion and garlic in olive oil. Add everything else except chicken and boil 20-30 minutes. Add chicken and cook 10 more minutes. Serve with shredded cheese, tomatoes, avacado, and sour cream. You can also throw all this in a crock pot and let it cook all day.

Katy Sampson's recipe