tag:blogger.com,1999:blog-24969044920146322512024-03-21T18:03:17.849-06:00Bette RecipesA place to share delicious recipes that have passed the test of a hungry family.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-2496904492014632251.post-50624598458687205802012-11-14T15:47:00.002-07:002012-12-14T10:22:21.514-07:00Broccoli Cheddar SoupHello? Anybody there still? I thought I'd take a stab at resurrecting this thing. Life has been crazy lately, including having a baby 4 weeks ago...so these days I'm all about quick and easy meals. This soup did the trick last night.<br />
<br />
8 cups water<br />
8 cubes chicken boullion<br />
3 broccoli crowns, chopped in small bits<br />
<br />
Put in large soup pot, and bring to a simmer over medium heat. Cook about 20 minutes.
Meanwhile, in a medium saucepan, melt 1/2 cup butter. Add 1/2 cup diced onion and cook until opaque. Add 1 cup flour. Cook over med heat until golden. Add 2 cups half and half, whisking until smooth, then cook and stir until thickens, about 10 minutes. Once thickened, mix into the chicken stock and broccoli. Cook and stir until thickened slightly. Add 3 cups grated cheddar cheese, stir until melted and incorporated. Serve with warm bread or in bread Bowls. Yum.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-21796374624533058202011-12-22T11:22:00.001-07:002011-12-22T22:49:32.957-07:00White Chocolate Raspberry FudgeThis one is sinful. As in, it's a sin to eat the whole pan, but you don't care 'cuz it's that good. :) This was our neighbor gift this year - lots of requests for the recipe - so here you go! (Adapted from <a href="http://atsecondstreet.blogspot.com/2011/12/white-chocolate-fudge-with-cashews.html">At Second Street's</a> Cashew Fudge.)<br />
<br />
4 1/2 Cups of sugar<br />
1 12 oz. can evaporated milk<br />
2 cubes of butter<br />
2-1/2 12 oz. bags of white chocolate chips<br />
7 oz. jar of marshmallow cream<br />
2 t. good vanilla<br />
1 t. raspberry flavoring<br />
red food coloring<br />
<br />
*In a mixer (works best in KitchenAid), put 1 cube butter, chocolate chips, marshmallow cream, and vanilla. Let sit.<br />
<br />
*Combine sugar, can of milk, and 1 cube butter in a tall pot. On med-high heat, bring to a boil. Boil for 10 minutes while stirring continuously. <br />
<br />
*Pour hot syrup over ingredients in mixer bowl. (Don't scrape the pan, just let as much pour out as you can...scraping can make your fudge grainy) Mix on medium until all ingredients are incorporated, and the fudge has a dull sheen. <br />
<br />
*Working quickly, transfer 2/3 of the fudge to a buttered 9x13 pan. Spread evenly. Add the raspberry flavoring and 1-2 drops red food color to the remaining fudge - mix, and spread evenly over white layer of fudge.<br />
<br />
*Refrigerate until set - about an hour or two. Cut into 1 inch squares - just enough for a rich treat! Store in airtight container.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com2tag:blogger.com,1999:blog-2496904492014632251.post-36998005383827093282011-12-22T09:30:00.000-07:002011-12-22T09:30:45.068-07:00Berry Baked French ToastThis is a recipe I adapted from a friend back in Idaho - she wrote a cookbook that included master mixes. This is a variation on the one she shared - sans the mix. We save it for once a year on Christmas - since you make it the night before, it makes for an easy and yummy meal after all the presents have been opened!<br />
<br />
1 loaf of day old French Bread, cubed<br />
1/2 to 1 brick cream cheese (Joel likes less, I like more)<br />
small pkg. mixed berries<br />
1 banana, diced<br />
2 C. milk<br />
7 eggs<br />
1 T. vanilla<br />
1 C. sugar<br />
<br />
<br />
Place 1/2 of the cubed bread in a greased 9x13 glass casserole pan. Spread fruit and cream cheese (broken into small pieces) all over the bread. Top with remaining bread. Mix the milk, eggs, vanilla and sugar - pour over the top of bread. Make sure all of the bread is saturated with the custard - I just use my (clean) fingers and poke it all down. Then cover it with plastic wrap and something heavy (I use another glass dish) and refrigerate overnight. The next morning, bake @ 350 degrees for 35-45 minutes. Cut like you would a cake and serve with regular maple syrup, or our favorite, Fruit syrup:<br />
<br />
1 C. of fruit, pureed (I've substituted jam, works great, just super sugary...but hey, it's Christmas, right? :)<br />
1 C. of sugar<br />
1/2 C. water<br />
<br />
Put all in small saucepan, bring to a boil. Serve warm. Syrup leftovers can be stored up to 2 weeks in fridge.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-30292405929186237902011-10-25T07:51:00.003-06:002011-10-25T08:02:05.632-06:00filled cookies and better wafflesI got the real recipe somewhere, but quickly realized that it does not need to be as hard as following a recipe to make a really yummy dessert.<br /><br /><span style="font-weight: bold;">Fun Filled Cookies</span><br /><br />Cookies (4 dozen) - yields two dozen<br />1 bar cream cheese<br />1/2 cup powdered sugar<br />1 big tbsp vanilla<br />(dash of packaged jello for color and flavor... depends on the brand, so add a little, then taste...)<br /><br />Take ANY cookies (I have used gingerbread, peanut butter, oatmeal and sugar cookies VERY successfully).<br />Prepare them as you normally would. <br />(When in a pinch - I use pre-packaged cookie mix. )<br /><br />cream together softened cream cheese and all other ingredients.<br /><br />use filling to make "whoopie pie" cookies. Sandwiching two cookies together with filling in the middle. <br /><br />There are only about a million possibilities.<br />ex. Take sugar cookies.<br />mix a little strawberry or orange jello in with your filling. <br /><br />ex. gingerbread and the vanilla cream cheese is awesome!<br /><br /><span style="font-weight: bold;">Better Waffles</span><br /><br />I have been preparing waffles (as directed on package of waffle mix from the cannery)<br />Then I add one packet of Quaker flavored oatmeal (kids like apple cinnamon the best)<br />Then I add a little dash of extra milk.<br />Use waffle maker to prepare waffles as you normally would.<br /><br />Very delicious!Nikkihttp://www.blogger.com/profile/17763785736881340751noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-61604748711287409582011-10-10T10:19:00.000-06:002011-10-10T10:19:32.460-06:00Rice and SauceOne of our old standby things that we do when we are pressed for time is what we call "Rice and Sauce." This is when we make rice in the rice cooker then make up some kind of sauce to put over the top. This is usually ready in about 20 minutes - if you have the cooked meat in your freezer. Most of the time we make the sauce in a stroganoff style:<br />
<br />
<ul>
<li>Cooked cubed chicken or cooked ground beef (that I have already in the freezer)</li>
<li>Cream of something soup</li>
<li>Sour cream</li>
<li>Onion soup mix</li>
<li>Milk</li>
</ul>
Heat through and serve over rice.<br />
<br />
Other sauces we have enjoyed:<br />
<br />
Southwestern Style:<br />
<ul>
<li>Cooked cubed/shredded chicken</li>
<li>1 c. salsa</li>
<li>1 brick cream cheese</li>
<li>1 can pinto beans</li>
<li>1 can of cream of chicken soup</li>
<li>Milk</li>
</ul>
Creamy Italian:<br />
<br />
<ul>
<li>Cooked cubed chicken</li>
<li>Cream of something soup</li>
<li>1 brick cream cheese</li>
<li>1 packet italian dressing mix</li>
<li>Milk</li>
</ul>
Chicken Cordon Bleu:<br />
<ul>
<li>Cooked cubed chicken</li>
<li>Diced ham</li>
<li>Grated swiss cheese</li>
<li>Cream of chicken soup</li>
<li>Milk</li>
</ul>
Another one we like:<br />
<ul>
<li>Cooked cubed chicken</li>
<li>Sour cream</li>
<li>Cream of chicken soup</li>
<li>Milk</li>
<li>Put Chinese noodles and cheddar cheese over the rice then pour sauce over the top.</li>
</ul>
Still another:<br />
<ul>
<li>Sauteed onions</li>
<li>Cooked cubed chicken</li>
<li>Cream of chicken soup</li>
<li>Frozen peas</li>
<li>Milk</li>
<li>I think we used a can of chicken gravy in this one as well.</li>
</ul>
I think the possibilities are endless! With our busy schedules, we LOVE throwing together a quick, hot meal. If you have other ideas, I'd love to see them in the comments!<br />
<br />These Four Wallshttp://www.blogger.com/profile/16243094094125436653noreply@blogger.com2tag:blogger.com,1999:blog-2496904492014632251.post-70705853819200140002011-07-21T09:59:00.000-06:002011-07-21T09:59:48.951-06:00Catalina DressingIt's been too long! We need some new recipes ladies! I've been trying out some homemade salad dressing recipes - this one I tweaked a little bit to be just like Catalina.<br />
<br />
1/2 C. catsup<br />
1/2 C. sugar<br />
1/2 C. red wine vinegar<br />
1/2 C. onion, minced<br />
1 t. paprika<br />
1/2 t. worcestershire sauce<br />
1 C. salad oil<br />
Salt and pepper to taste<br />
<br />
Add all ingredients to a blender or use an immersion blender in a tall cup. Store in fridge.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-74631944980824614562010-11-09T09:01:00.001-07:002010-11-09T09:03:42.251-07:00Sweet Apple RollsWell hello! Anyone reading still? I know it's been forever...so let's try a heavenly recipe that will make up for it! This was a happy accident I tried while using up a box of honeycrisp apples. **I would however highly recommend a Kitchenaid or similar large mixer for this one...<br />
<br />
2 1/4 C. lukewarm water<br />
1/3 C. + 1 T. honey<br />
1/2 T.salt<br />
1 1/2 T. yeast (heaping)<br />
1/3 C. + 1 T. oil<br />
2 eggs<br />
4 C. flour<br />
<br />
Add all above ingredients to mixer, and mix on low until wet. Turn to med, and mix for 10 min.<br />
Add 3 C. additional flour, and mix until thoroughly combined.<br />
Turn out onto floured counter, and roll into a giant rectangle...roughly 1 1/2 foot by 2 foot. <br />
<br />
3/4 C. butter (1 1/2 sticks)<br />
1 C. brown sugar<br />
2 C. peeled, diced apples, any variety...(the sweeter the better)<br />
1 T. cinnamon<br />
<br />
Mix filling ingredients in a small bowl, and spread evenly (using a rubber spatula) over rolled out dough...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-9tejuaI_EAaJqaJuwAJF408Of18ZYEc5SP080y7yId6NaD2zJdNu9ykvCRv7WkTMTevkp1rUg_2zEclP2rdR9WVPpVeXCQCZyIeYkTkkGwKNlCtkrK94QNaExiLxdR6eFpCJvGWhHk/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-9tejuaI_EAaJqaJuwAJF408Of18ZYEc5SP080y7yId6NaD2zJdNu9ykvCRv7WkTMTevkp1rUg_2zEclP2rdR9WVPpVeXCQCZyIeYkTkkGwKNlCtkrK94QNaExiLxdR6eFpCJvGWhHk/s200/002.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPpcV4vxofAARLhsOHR5bw077LtlGaZLyju15cfxyj0TJhIIuV3S7KeuuOvC-VvQnXaJGNvCKAOQYgenxoXUiMFITO44e0tcS-wgpx6qDzYw1Di7z1mYYpVLyqs3_nFUjnzwalcLGSq0/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPpcV4vxofAARLhsOHR5bw077LtlGaZLyju15cfxyj0TJhIIuV3S7KeuuOvC-VvQnXaJGNvCKAOQYgenxoXUiMFITO44e0tcS-wgpx6qDzYw1Di7z1mYYpVLyqs3_nFUjnzwalcLGSq0/s200/001.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5isXxZGSV7kJ9wvVXUdtDDHGXJpol_2lQdJFXXjvHlJRqtwqGEW0BaQ56GQvKcpanW8d-VVgdqWftDm49sDOJQ2jm56oZyH-X9aDbH_l-ScAZi2Y9wRW6y99nQ7R1zs28IoXnGAyL4I/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5isXxZGSV7kJ9wvVXUdtDDHGXJpol_2lQdJFXXjvHlJRqtwqGEW0BaQ56GQvKcpanW8d-VVgdqWftDm49sDOJQ2jm56oZyH-X9aDbH_l-ScAZi2Y9wRW6y99nQ7R1zs28IoXnGAyL4I/s200/005.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9ttlm5bmy08BF9bjUTq6zEbJHP1ai6A3iRZB0em8bLAeHRCUGqeKddtMqfy3ukqg3V3zBxK2snd01zwn-TQ4XlCX2m275uhIxlnJRRZy3v-ii_vbG_RYjeyImiyYwR1Dfln6Ety7Qhw/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9ttlm5bmy08BF9bjUTq6zEbJHP1ai6A3iRZB0em8bLAeHRCUGqeKddtMqfy3ukqg3V3zBxK2snd01zwn-TQ4XlCX2m275uhIxlnJRRZy3v-ii_vbG_RYjeyImiyYwR1Dfln6Ety7Qhw/s200/004.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> Roll tightly starting from the wide end. Then slice using a serrated knife...or clean length of dental floss. (a nifty little trick I learned at the restaurant!) Slide it under the end about an inch, pull the ends across the top, and pinch off. It leaves a clean line that doesn't tear out the filling...Place on greased cookie sheets<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10AK0vpAGqfaM5lNO6QrEMhe3EGy5Bt9CGpSF2wXz7KNZYALaysMWd-5lOS8QFx-kj1iKDyZMcYlKE8MfYhbayz_cuz0malb-qDXogiGMhXejij055kG-sJSFhA7sMcMKMUbKwpxocPI/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10AK0vpAGqfaM5lNO6QrEMhe3EGy5Bt9CGpSF2wXz7KNZYALaysMWd-5lOS8QFx-kj1iKDyZMcYlKE8MfYhbayz_cuz0malb-qDXogiGMhXejij055kG-sJSFhA7sMcMKMUbKwpxocPI/s320/006.JPG" width="320" /></a></div>Let rise in a warm place until doubled in size. Bake at 375 for 12-15 minutes. Cool and frost with your favorite cream cheese frosting, (or try this one):<br />
Mix well:<br />
1 brick of cream cheese, at room temp.<br />
1/2 C. apple butter <br />
1 C. (or more) powdered sugarAngiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com1tag:blogger.com,1999:blog-2496904492014632251.post-54053721999632020722010-03-30T10:31:00.002-06:002010-04-13T10:15:56.212-06:00Honey Lime Chicken EnchiladasOh. My. Heck. (I'm from Utah - cut me some slack!:) That's all there is to say about these! I got them from the blog <a href="http://sixhotmamascookin.blogspot.com/">Six Hot Mamas Cookin'</a>....which has so much more to offer! Thanks Six Hot Mamas!<br />
<br />
1/3 cup honey<br />
1/4 cup lime juice (about 2 large limes)<br />
2-3 tsp chili powder<br />
2 T cumin<br />
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder<br />
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded<br />
12 flour tortillas<br />
2 C Mexican cheese blend, shredded (1 small bag usually is 2 cups)<br />
1 14-oz can of green enchilada sauce (mild or medium, to your taste)<br />
1/2 to 3/4 cup of heavy cream<br />
nonstick cooking spray<br />
1 T chopped cilantro, to garnish<br />
<br />
Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the shredded chicken and cover with plastic wrap. Allow to marinate 30 min or up to 1 hour, in the refrigerator.<br />
<br />
Spray sides & bottom of 9x13 baking dish with cooking spray.<br />
<br />
In a medium bowl combine enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up. Place the enchilada seam side down in the baking dish. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.<br />
<br />
Bake for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com2tag:blogger.com,1999:blog-2496904492014632251.post-20426807675761180362010-03-04T22:18:00.001-07:002010-03-04T22:18:47.569-07:00Cream Puff DessertIt's like chocolate eclairs in cake form. Yum-O!<br />
<br />
1 cube margarine or butter<br />
1 C. water<br />
1 C. flour<br />
4 eggs<br />
<br />
Melt margarine or butter in water by bringing to a boil. Remove from heat and add flour, stirring until a ball forms. Beat eggs into the mix ONE AT A TIME. (Use those muscles! Dough should no longer look shiny). Spread into ungreased 9x13 pan. Bake @ 400 degrees for 35 minutes. Let cool completely.<br />
<br />
1 large box instant vanilla pudding<br />
3 C. milk<br />
1 brick cream cheese<br />
1 8oz container whipped cream<br />
<br />
<br />
Beat cream cheese to soften. Add milk and pudding, and mix for 2 minutes. Fold in whipped cream. Spread the mix over cooled puff. Chill.<br />
<br />
1 cube butter, softened<br />
3 C. powder sugar<br />
5-6 T. milk<br />
2/3 C. cocoa powder<br />
1 t. vanilla<br />
<br />
Mix all ingredients together and carefully spread over pudding layer. Chill for a minimum of 1 hour before serving.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com2tag:blogger.com,1999:blog-2496904492014632251.post-61606830884959558332010-01-13T13:37:00.003-07:002010-01-13T13:52:05.651-07:00Cranberry ApplesauceWe've been trying to cut back on our dessert consumption - this did the trick for a somewhat healthy, but sweet and tart dessert!<br /><br />1/2 cup sugar<br />1/2 cup water<br />1/8 tsp. salt<br />1 cup fresh cranberries<br />4 cups unsweetened applesauce<br /><br />Bring the sugar, water, and salt to a boil in a stainless steel saucepan. Add the cranberries and simmer for 10 minutes over med-low heat. Let cool.<br /><br />Transfer the cranberry sauce and applesauce to a blender, and blend thoroughly.<br />Serve with a dollop of whipped cream or sour cream.<br />Store leftovers in the fridge.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-24169197354333265142009-10-28T08:35:00.003-06:002009-10-28T08:44:25.061-06:00Smothered Chicken (aka Alice Springs Chicken)I got this from Shandra <a href="http://www.oneshetwoshe.com/2009/10/restaurant-taste-in-your-own-kitchen.html">here</a>. It's H.E.A.V.E.N.<br /><br />4 boneless skinless chicken breasts<br />Garlic powder and seasoned salt to taste<br />1 T. vegetable oil<br />8 oz. button mushrooms, cut in half or quarters<br />1 c. shredded Cheddar cheese blend<br />½ c. chopped green onions<br />½ c. real bacon bits (real bacon works best and tastes the best)<br />½ c. tomatoes<br />1 bottle BBQ sauce<br />Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwGUjzw_TXWwZQPC0u3icqCDR4EX9ylJ4V7w0BFHzOvf50v_BJO7ZLjIdaugbz7g2yK862FW_RV316SnpHGe2aaYXe4nTq03pe31Mdv1EOuxN3Pv1OwXUhMnuptiSnZnKQ7MgW5fES4n_/s1600-h/DSC01135.JPG"></a><br /><strong>Honey Mustard Sauce<br /></strong>1 c. mayo (can use fat free or low fat)<br />3/4 c. Dijon mustard<br />¼-1/2 c. honey<br />1/8 tsp. Cayenne pepper<br />2 T. Lime juice<br />1 tsp. Ginger powder<br />Mix. Add extra honey or lime for desired flavor.<br /><strong>Creamy Garlic Mashed Potatoes<br /></strong>5 lb. russet potatoes (or red potatoes)<br />½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)<br />1 cube butter<br />8 oz. half & half or milk<br />Fresh or dried Parsley<br />1 clove garlic<br />Salt & Pepper<br />½ c. Parmesan cheese (optional)<br />Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-77217570592382878082009-10-23T21:15:00.003-06:002009-10-28T08:44:57.107-06:00Sesame ChickenMy hubby adores ordering this any time we eat out for Chinese. I thought I'd give this recipe a try and it was a hit!<br /><br /><strong>Sesame Chicken</strong><br />3-4 sliced chicken breasts<br />cooked with salt and pepper in 1 T. oil<br /><strong>Sauce: </strong><br />1/2 cup water<br />1 cup chicken broth<br />1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)<br />1/4 cup cornstarch<br />1/2 cup sugar<br />2 tablespoons dark soy sauce<br />2 tablespoons sesame oil<br />1 teaspoon chili paste (or more)<br />1 garlic clove (minced)<br /><br />Mix sauce ingredients well and add to chicken. Cook and stir until bubbly. Serve over hot rice.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-52244661338719225442009-10-22T21:57:00.002-06:002009-10-22T22:02:43.257-06:00Pumpkin GingerbreadOk, so I am not a baker or cook. But even I could make this bread and it is DELICIOUS!!!<br /><br />INGREDIENTS:<br />3 cups sugar<br />1 cup vegetable oil<br />4 eggs 2/3 cup water<br />1 (15 ounce) can pumpkin puree<br />2 teaspoons ground ginger<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1 teaspoon ground cloves<br />3 1/2 cups all-purpose flour<br />2 teaspoons baking soda<br />1 1/2 teaspoons salt<br />1/2 teaspoon baking powder<br /><br />DIRECTIONS" Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cloves and cinnamon. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.<br /><br />NOTE: I have not been able to find a 15 oz can of pumpkin puree, so you may need to either double the recipe OR only use half of a 29 oz can.Andreahttp://www.blogger.com/profile/17677399719601232003noreply@blogger.com1tag:blogger.com,1999:blog-2496904492014632251.post-82072507364562060952009-10-11T17:51:00.001-06:002009-10-11T17:52:22.072-06:00Monte Cristo SandwichesI got this from a friend who said she got it from a resturant at Disneyland. I love it!<br />
<br />
Batter:<br />
2/3 cup water<br />
1 egg<br />
1/2 tsp. salt<br />
1/8 tsp. pepper<br />
2/3 cup flour<br />
1 3/4 tsp. baking powder<br />
Chill<br />
<br />
Sandwiches:<br />
8 slices white bread<br />
4 slices each:<br />
turkey<br />
swiss cheese<br />
ham<br />
<br />
Vegetable oil for frying<br />
<br />
Heat 1/2 inch of oil in a skillet over med-hi while assembling sandwiches.Cut sandwiches in 1/2. Coat in batter and fry on all sides.<br />
Serving suggestion: Sprinkle with powdered sugar. Dip in warm raspbery jam. I have heard that current jam is also good, but have never tried it.Joleenhttp://www.blogger.com/profile/08414141919514901102noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-29703337725625625102009-10-11T17:45:00.000-06:002009-10-11T17:45:02.116-06:00Taco SoupOne of my favorite Fall meals!<br />
<br />
1 lb ground beef browned & drained<br />
1 can (or a little less than 1/2 lb dry beans soaked & cooked) Kidney beans<br />
1 can (or see above) Black beans<br />
1 can corn with liquid<br />
1 can diced tomatoes (I use crushed so my kids don't notice them) with liquid<br />
1 can (small) tomato sauce<br />
1 can (small) diced green chiles<br />
1 package taco seasoning<br />
<br />
Combine and simmer 15-20 minutes. Or put it in the crock pot till it is warmed through (a couple hours on low).<br />
Serve with shredded cheddar cheese, sour cream, and tortilla chips.Joleenhttp://www.blogger.com/profile/08414141919514901102noreply@blogger.com1tag:blogger.com,1999:blog-2496904492014632251.post-76628575327686017622009-08-31T16:29:00.010-06:002009-08-31T17:36:54.486-06:00Homemade Marinara - SimplifiedI have adapted my marinara recipe to be a TON easier - and guess what? It tastes just as good! Thought I'd share it with you!<br /><br />1.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyPkk5FT5fqx3HRoX46ca202wkMZZ7N5NvuxAPTndutXbVQe-nV3oM-VAJjx-TlOg5riRHNUyZ6qN2VzZWd6wAhOxQtolD-Js2jhDDdfOeUpUyEBG4MwRh5Dc9ekOrm5cNN4OLQc6ltk/s1600-h/DSC07003.JPG"><img id="BLOGGER_PHOTO_ID_5376260368592155106" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyPkk5FT5fqx3HRoX46ca202wkMZZ7N5NvuxAPTndutXbVQe-nV3oM-VAJjx-TlOg5riRHNUyZ6qN2VzZWd6wAhOxQtolD-Js2jhDDdfOeUpUyEBG4MwRh5Dc9ekOrm5cNN4OLQc6ltk/s320/DSC07003.JPG" border="0" /></a>2. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUM14DejIATHgyZ0Mno8PGdQTiVHRzDr4BC3BJmBHgD8FuF_ACC_8LoLGube4tgtUDqXf7-NnCsbBkF3UeCQj8sNOso_gDd_besYKgwNK8lPllhteAwa4o2ITnIWZRtL5c9UbzSV58ks/s1600-h/DSC06996.JPG"><img id="BLOGGER_PHOTO_ID_5376260362153764418" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUM14DejIATHgyZ0Mno8PGdQTiVHRzDr4BC3BJmBHgD8FuF_ACC_8LoLGube4tgtUDqXf7-NnCsbBkF3UeCQj8sNOso_gDd_besYKgwNK8lPllhteAwa4o2ITnIWZRtL5c9UbzSV58ks/s320/DSC06996.JPG" border="0" /></a><br /><div>3.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3G1xNKfz-fvIwmmkhmONdmL6e3rcqTlVVdNOKnAe40JckY1c8GDVP3ChoqBRQDvmCQalgInPVm54Hub-iNz3DJhgkjx6Hl0RvnBUKvQt6EwCtr_Uqi761lFKDT2znQxqQ8AX9DoAdoE/s1600-h/DSC07000.JPG"><img id="BLOGGER_PHOTO_ID_5376260353426693490" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3G1xNKfz-fvIwmmkhmONdmL6e3rcqTlVVdNOKnAe40JckY1c8GDVP3ChoqBRQDvmCQalgInPVm54Hub-iNz3DJhgkjx6Hl0RvnBUKvQt6EwCtr_Uqi761lFKDT2znQxqQ8AX9DoAdoE/s320/DSC07000.JPG" border="0" /></a> 4.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyN-JchnpV7c66uM1dGy0b3lX9XJme2dV8kGTkHUn_AqrpNTtWupBRKf-ETHmhYa_FdRiiFVXBEVNeaPahChXAsgBMyS4mFo93JYSqyiM9u1N0931bxqQqJvLqfHsxLvv7XyKD59cf8s/s1600-h/DSC07001.JPG"><img id="BLOGGER_PHOTO_ID_5376260340424617426" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyN-JchnpV7c66uM1dGy0b3lX9XJme2dV8kGTkHUn_AqrpNTtWupBRKf-ETHmhYa_FdRiiFVXBEVNeaPahChXAsgBMyS4mFo93JYSqyiM9u1N0931bxqQqJvLqfHsxLvv7XyKD59cf8s/s320/DSC07001.JPG" border="0" /></a> </div><div></div><div><div></div><div>5.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ-MXEsZx9PaaIA98ys8hzIjR48VKEdVtUTNHrveuBV8Pk8Ge1kpiNPYMyg4eA0_EEfhQTz7J70IUIR1yJK2azEEsAgjcJLm7nXojhjmilMY-sv2XNtf3XcVmBwdPsSPSW7xVI0RkWnA/s1600-h/DSC07005.JPG"><img id="BLOGGER_PHOTO_ID_5376260330822402018" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ-MXEsZx9PaaIA98ys8hzIjR48VKEdVtUTNHrveuBV8Pk8Ge1kpiNPYMyg4eA0_EEfhQTz7J70IUIR1yJK2azEEsAgjcJLm7nXojhjmilMY-sv2XNtf3XcVmBwdPsSPSW7xVI0RkWnA/s320/DSC07005.JPG" border="0" /></a><br /></div><div></div><div></div><div>1. Start with 10-15 tomatoes that have been rinsed, cored, and cut into fourths</div><div>2. Put in a large pot with 3 cups shredded zucchini, 4 roughly cut carrots, 1 roughly cut onion, and 2 T. minced garlic. </div><div>3. Cook and stir over medium heat until carrots are soft (About 20 min)</div><div>4. Remove from heat and add 2T. salt, 2T. sugar, and 1T. dried basil. Puree with an immersion blender (Or process in blender) until consistency you desire. (I like mine well pureed - it cuts back on the skin-bits being noticeable) </div><div>5. Return to heat over low, and cook for 2-4 hours, stirring occasionally. </div><div>6. Use, bottle, or freeze! Yields about 8 cups</div><div></div><div>* The length cooked decides how watery it is - if you like your sauce thick, cook it longer. </div><div>* I like to do several batches all at once and then portion into quart sized freezer bags. </div></div>Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-55639950915856728292009-07-17T22:51:00.003-06:002009-07-19T14:21:48.377-06:00black beans & chickenSo here is to quick and easy.<br /> 1 can black beans, drained and rinsed<br /> 1 can chicken, drained<br /> 1 packet taco seasonings mix according to directions.<br /><br />Super yummy for tacos or on a salad.<br />This is a good one for food storage.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-19460438140933584902009-07-13T12:24:00.003-06:002009-07-19T14:22:05.646-06:00Homemade Ice CreamI have had several requests for our Ice Cream recipe from friends, so I thought I would share it here as well.<br />We mix it in the Kitchen Aid, then pour it into the ice cream maker. We use a machine that will hold about 5 Cups of liquid.<br /><br />Cream together:<br />4 eggs (Yes RAW eggs!!)<br />2 1/2 cups sugar<br /><br />Add:<br />1 pint cream<br />1 quart 1/2 & 1/2<br />4 1/4 tsp. vanilla<br />1/2 tsp. salt<br /><br />Pour into Ice Cream Machine cylinder and add milk up to fill line.<br />Add your ice around the cylinder, layered with rock salt, and turn on. Make sure to keep adding salt as it goes, very important!!!<br /><br />This recipe makes a nice thick ice cream that does not melt super fast. And when put in the freezer it does not freeze SOLID like others we have tried. It only has to sit for a minute before you can scoop it.<br /><br />Add in ideas:<br /><ul><li>chocolate syrup</li><li>crushed pineapple</li><li>strawberry jam (Or any other kind. We like peach)</li><li>any kind of fruit puree</li><li>marshmallows</li><li>chocolate covered peanuts<br /> </li></ul> Or just eat it plain...which is my favorite way!! :D<br />ENJOY!!Joleenhttp://www.blogger.com/profile/08414141919514901102noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-41599426438982111322009-07-04T14:33:00.002-06:002009-07-04T14:35:29.516-06:00Chocolate Waffle Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0xuvnUovkSzDrmZwbx1UHIrOvsJguov7UKDtrqrWKHiCaapilbSQel8aBc_zMjojDa3Lor12Fx09_kwcIn4bIH6t-7bQQgOU8mJySvhwhTcp-0FebBcDVU31_5wJ4kJ3X-UQ6qHDq1QN/s1600-h/chocolate+waffle+cookies"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354705982095383426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0xuvnUovkSzDrmZwbx1UHIrOvsJguov7UKDtrqrWKHiCaapilbSQel8aBc_zMjojDa3Lor12Fx09_kwcIn4bIH6t-7bQQgOU8mJySvhwhTcp-0FebBcDVU31_5wJ4kJ3X-UQ6qHDq1QN/s400/chocolate+waffle+cookies" /></a>During the summer I am all about recipes that don't heat up my whole kitchen. These chocolate cookies are cooked in the waffle iron, I usually always have the ingredients on hand, and they are delicious!<br /><br /><strong>Chocolate Waffle Cookies</strong><br /><br />1/2 c. butter<br />6 T. cocoa<br />2 eggs<br />1 tsp. vanilla<br />3/4 c. sugar<br />1 c. flour<br /><br />Melt butter and cocoa in a small pan. Combine eggs, vanilla, and sugar. Mix well. Add cocoa mixture. Add flour, stir well. Drop by spoonfuls (I use the Pampered Chef small scoop) on a hot waffle iron. Close cover and bake on medium heat for 2 minutes. Frost with chocolate frosting (homemade or store bought). Makes about 2 dozen cookies. YUM!<br /><br />Enjoy!These Four Wallshttp://www.blogger.com/profile/16243094094125436653noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-899435122618209142009-07-04T00:01:00.004-06:002009-07-19T14:20:58.592-06:00Marshmallow Caramel PopcornAnyone who has been to my parents house on a Friday night movie night knows about Gail Thueson's famous popcorn. This stuff is so good. I must warn you though - don't sit down to watch a movie with a bowl full in your lap...you might just find that you topped it off by yourself by the end of the movie!!! (I'm not speaking from experience of course...)<br /><br />1 cube butter<br />1 C. gran. sugar<br />1 C. brown sugar<br /><br />Cook and stir above ingredients constantly on med heat until sugar dissolves. Remove from heat, and stir in half a package of mini marshmallows. Stir until it's creamy, then pour over 2 bowls of popped popcorn(1 C. unpopped). Use two forks to stir in the hot caramel, wait until it cools, and enjoy!Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com2tag:blogger.com,1999:blog-2496904492014632251.post-89448823646118160842009-06-30T12:07:00.003-06:002009-07-01T15:20:38.140-06:00Tamale RoundaboutThis was originally a Pampered Chef recipe, but over the years I have modified it to suit my family.<br /><br />To be baked in a bundt (or similar) pan.<br /><br />Ingredients:<br />1 box Krusteaz honey cornbread mix (8x8 pan size) and the ingredients listed on the box.<br /> <strong> OR </strong>your favorite cornbread recipe.<br /><br />1 lb. Ground beef<br /><br />Diced red and green pepper (I don't do this 'cause I don't like them!!)<br /><br />All to taste:<br />Chili powder<br />Onion Powder (or if your fam likes onion you could finely chop 1/2 an onion)<br />salt & pepper<br /><br />3/4 cup shredded cheddar cheese + 1/4 cup reserved<br /><br />1 pint homemade salsa (the recipe calls for 16 oz jar of thick & chunky salsa)<br /><br />Directions:<br />Heat oven to 385...I know its a strange temp, but it is 1/2 way between the recipe and the cornbread...and it works!<br />Brown ground beef (and onion if using), drain, sprinkle with spices. Add salsa and let simmer on med-low for 5-7 minutes. While simmering prepare cornbread, and fold in shredded cheese. Sprinkle peppers in bundt pan. When meat/salsa mixture is done simmering, fold it into the cornbread/cheese mixture. Spread evenly over peppers in pan. Bake for 25-30 minutes. remove from oven and let cool for a minute or two. Invert pan onto serving dish. Sprinkle reserved 1/4 cup cheese over the top. Serve with sour cream if desired.Joleenhttp://www.blogger.com/profile/08414141919514901102noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-51526027115181034382009-06-16T15:33:00.004-06:002009-07-19T14:22:34.013-06:00Quick & Delicious BreadI love ward cookbooks. I'm just as guilty as the next sister, but who doesn't want to share only their BEST recipes? This is one from the ward I grew up in, and originally came from my YW's leader. I mixed up a batch this morning while the kids were eating breakfast, and by lunch we had homemade bread to devour!<br /><br />3/4 C. granulated sugar<br />4 t. yeast<br />3 C. warm water<br />1/3 C. oil<br />1 egg<br />3 t. salt<br />8 C. flour<br /><br />Combine sugar, warm water, and yeast in large mixing bowl; let stand 10 mins. Combine oil and egg and add to yeast mixture. Stir in salt and 3 C. flour; mix well. Stir in additional 3 C. flour; mix well. Add enough of remaining flour to make a soft, sticky dough. Cover bowl and allow to rise until double in bulk; punch down, turn dough over in bowl, and allow to rise covered, until double in bulk again - about 45 minutes. Your dough will still be pretty sticky; use flour on the counter and your fingers to shape dough into 3 loaves and put in greased loaf pans; cover and allow to rise until doubled, about 30 mins. Bake at 400 degrees for 25 minutes, or until loaves are lightly browned. Brush crusts with melted butter to soften.Angiehttp://www.blogger.com/profile/10783541208496660430noreply@blogger.com3tag:blogger.com,1999:blog-2496904492014632251.post-1511973690922154922009-06-03T14:55:00.002-06:002009-06-03T15:02:18.841-06:00Thanks!So I decided that I should let you know that some of the recipes posted on here have become staples at my house!!<br />Like <a href="http://betterecipes.blogspot.com/2009/02/buttered-pasta.html">this</a> one, and <a href="http://jandahallberg.blogspot.com/2008/12/weve-been-busy-but-not-too-busy.html">this</a> one is my personal favorite!! And despite my husbands protests...I have made <a href="http://betterecipes.blogspot.com/2009/01/my-grandmas-snickerdoodles.html">these</a> and LOVE them!! :D<br /><br />Thanks for the inspiration ladies!!Joleenhttp://www.blogger.com/profile/08414141919514901102noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-11833743670134779652009-05-13T16:14:00.001-06:002009-05-13T16:16:24.232-06:00Italian Pasta SaladI posted <a href="http://savingsomegreen.blogspot.com/2009/05/italian-pasta-salad.html">THIS</a> Italian Pasta Salad recipe on my other blog and thought I would share it here.<br /><br />It is super yummy and easy!<br /><br />Enjoy!These Four Wallshttp://www.blogger.com/profile/16243094094125436653noreply@blogger.com0tag:blogger.com,1999:blog-2496904492014632251.post-22000346325407644872009-05-07T00:21:00.005-06:002009-05-07T00:36:10.331-06:00Mustard-less Potato SaladRecently, I received a food assignment for a luncheon. I was asked to bring potato salad for 25 people. PANIC!!! I don't make potato salad... never have. For one simple reason... I hate mustard and thought that ALL potato salads had mustard.<br /><br />When I received my assignment, I started looking through cookbooks, online and on blogs to find a recipe that did not use mustard! And I found a variation of this recipe in an old church cookbook.<br /><br />I love it! And my husband loves it! Hopefully the guests at the luncheon tomorrow will love it!<br /><br /><br /><strong><span style="font-size:130%;">Red Skinned Potato Salad</span></strong><br />Serves 12 (I doubled it!!)<br /><br />Ingredients:<br /><br />2 pounds new red potatoes<br />6 eggs<br />1 pound bacon ( I used Hickory Smoked... yummy!)<br />1 onion, finely chopped<br />1 stalk celery, finely chopped<br />2 cups mayonnaise<br />salt and pepper to taste<br /><br />Directions:<br /><br />Boil potatoes in a large put until tender but still firm, about 15 minutes. Drain and cool.<br /><br />Hard boil eggs. Remove from hot water, let cool. Peel and chop.<br /><br />Cook bacon in a skillet over medium high heat until evenly brown. Drain, crumble and set aside. (I actually baked my bacon on a cookie sheet on 375 for about 13 minutes... until evenly cooked and a bit crunchy!)<br /><br />Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.Unknownnoreply@blogger.com0