Tuesday, December 30, 2014

Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.


Tuesday, December 23, 2014

Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds
1 egg white
2 t vanilla
4 c raw almonds
1 c sugar
1 c brown sugar
3 T cinnamon
1/8 t salt
2 T water

1. In a medium bowl, whisk egg white and vanilla until frothy; stir in almonds to coat.
2. In a gallon-sized ziplock bag, toss together sugar, brown sugar, cinnamon, and salt.
3. Using a slotted spoon, spoon almonds in to bag and shake to coat.
4. Spray slow cooker with nonstick spray and dump in all contents of the gallon bag.
5. Cook on high for two hours, stirring every 20 minutes. After the two hours, stir in water, turn heat down to low, and cook for another hour, stirring every 20 minutes.
6. Line a cookie sheet with parchment paper and spread almonds evenly to cool.


Tuesday, December 16, 2014

Roasted Tomato Grilled Cheese

Roasted Tomato Grilled Cheese (Cooking Light)
1 t olive oil
3-4 roma tomatoes, halved and seeded
2 cloves garlic, unpeeled
6-8 fresh basil leaves
salt and pepper, to taste
4 t mayonnaise
2 oz [light] cream cheese
1 c Cheddar cheese
8 slices [whole grain] bread


1. Preheat oven to 400* and line a baking sheet with foil.
2. Combine oil, tomatoes, and garlic on baking sheet; bake for 20 minutes.
3. Remove and discard tomato skins; peel garlic and discard skins. Combine tomatoes, garlic, basil, salt, and pepper in a food processor.
4. Combine mayonnaise and cheeses in a medium bowl; spread evenly on half of the bread slices.
5. Spread tomato mixture over cheese and top with a dry slice of bread. Lightly spray outsides of sandwiches with cooking spray.
6. Heat a large pan over medium heat and grill sandwiches until golden brown on each side and cheese is melted.


Tuesday, December 9, 2014

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Tuesday, December 2, 2014

Hot Chocolate

Hot Chocolate
1/2 c sugar
1 T cocoa powder
2 1/3 c milk*, separated

1. In a medium saucepan, combine sugar and cocoa powder; whisk in 1/3 cup milk (sometimes I use half & half or heavy whipping cream if I have it in stock).
2. Bring to a boil over medium-high heat; boil for about a minute or two.
3. Take off the burner and stir in remaining 2 cups milk [this is when I pour it for my toddler]; then place back on burner and warm it up to the temperature you'd like.

*The percentage of milk you use will affect the creaminess of the hot chocolate. I mainly use 1% because that's what we buy and it works great for us.


Tuesday, November 25, 2014

Banana Cream Pie

Banana Cream Pie
1 c + 2 T sugar, separated
1/4 c cornstarch
1/2 t salt
3 c milk
2 eggs, beaten
3 T butter, softened
1 1/2 t vanilla
1- 9" prepared pie crust
2 bananas, sliced
1 c heavy whipping cream

1. In a large pot, combine 1 cup sugar, cornstarch, salt, and milk; cook, stirring frequently, over medium-high heat until thickened and starting to bubble. If you're unsure if it's thickened yet, it hasn't.
2. Remove from heat and temper in eggs; return to heat and bring to a gentle boil. Cook, stirring frequently, for another 2-3 minutes.
3. Remove from heat and stir in butter and vanilla; place plastic wrap on surface of custard and refrigerate for 30 minutes.
4. Make whipped cream by combining whipping cream and 2 T sugar in a cold bowl and whisking on high until stiff peaks form.
5. Spread half of the custard in pie crust, lay down bananas, spread the rest of the custard, and top with whipped cream.
Refrigerate for at least 6 hours before serving.

Tuesday, November 18, 2014

Focaccia Pesto Pizza

Focaccia Pesto Pizza
4 c flour
1/4 t yeast
1/2 T salt
2 c water
2 T cornmeal
1- 8 oz jar basil pesto
3 c shredded cheese (I used a Cheddar/Jack, but Mozzarella would be great, too) 
2 roma tomatoes, thinly sliced


1. In a large bowl, combine flour, yeast, and salt. Stir in two cups of water; stir until it forms a ball. Add a little bit more water if needed. The dough may be a little wet and sticky.
2. Loosely cover dough with a towel and let rest for 8-16 hours, depending on your timetable.

3. Preheat oven to 425*; cover two cookie sheets with foil, spray with cooking spray, and sprinkle with cornmeal.
4. Dust your working surface and the top of the dough generously with flour.
5. Cut dough in half and roll each half to fit your cookie sheet; slather pesto on dough and sprinkle 1 1/2 cups of cheese on each pizza. Top with tomatoes.
6. Bake until crust is golden and cheese is melted, about 20-25 minutes.

    Tuesday, November 11, 2014

    Enchilada Lasagna

    Enchilada Lasagna
    2 T oil
    1 lb chicken, diced
    2 t salt
    1/2 t pepper
    1 can cream of celery soup
    1 can cream of chicken soup
    1 t cumin
    1 1/2 c sour cream
    1/4 c canned green chiles, drained
    corn tortillas
    5 c Mexican blend cheese

    1. Preheat oven to 425*.
    2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
    3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
    4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
    5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

    Tuesday, November 4, 2014

    Minestrone Soup

    Minestrone Soup
    1/4 lb ground pork
    1 lb lean ground beef
    1 large garlic clove, minced
    1/2 onion, chopped
    salt and pepper, to taste
    2 t oregano
    1 c beef broth
    1 c water
    1 1/2 t basil
    3 carrots, sliced
    2 T parsley
    2- 14 oz cans stewed tomatoes, chopped
    1- 14.5 oz can green beans, with juice
    1- 15.5 oz can garbanzo beans, with juice
    1 c macaroni noodles, cooked
    2 zucchini, diced and precooked until softened
    Parmesan cheese

    1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
    2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
    3. Turn slow cooker on high heat for 6 hours.
    4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
    5. Season with salt and pepper; serve topped with Parmesan cheese.


    Tuesday, October 21, 2014

    Mediterranean Quinoa Wraps

    Mediterranean Quinoa Wraps
    1 1/2 c prewashed quinoa
    2 1/4 c water
    salt and pepper, to taste
    4 oz feta cheese, crumbled (about 1 cup)
    1/2 c plain [greek] yogurt
    1/4 c fresh mint, minced
    3 T red wine vinegar
    2 T fresh oregano, minced
    1/2 c olive oil
    2 tomatoes, chopped
    1 cucumber, chopped
    1 shallot, minced
    1- 6 oz can black olives, chopped
    romaine lettuce

    1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
    2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
    3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
    4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

    Tuesday, October 14, 2014

    Pumpkin Chocolate Chip Muffins

    Pumpkin Chocolate Chip Muffins
    1 box chocolate cake mix
    2 c pumpkin puree
    1 t pumpkin pie spice
    1 c chocolate chips

    1. Preheat oven to 350* and line a muffin tin with muffin liners.
    2. Combine all ingredients in a large bowl and pour in to muffin liners.
    3. Bake for 20-25 minutes.

    Tuesday, October 7, 2014

    Roasted Pumpkin/Pumpkin Puree

    Roasted Pumpkin/Pumpkin Puree
    1 (medium-sized) pumpkin

    1. Preheat oven to 350* and take out all but the bottom rack.
    2. Wash the outside of the pumpkin thoroughly; stab it about 8-10 times all around.
    3. Place pumpkin in a 9x13 pan and put it in the oven; bake for 90 minutes, or until tender enough to poke through with a fork.
    4. Slice the pumpkin in half and allow to cool for 15-30 minutes, until cool enough to handle.
    5. Use a metal spoon to scrape out the stringy goop and the seeds. (Save the seeds to make these.)
    6. Scoop out the flesh of the pumpkin; place in food processor and puree until smooth.
    Freezes well.


    Tuesday, September 23, 2014

    Pumpkin Soup

    Pumpkin Soup
    2 T butter
    1 onion, diced
    2 carrots, peeled and diced
    1 (red delicious) apple, peeled and diced
    1 1/2 T sage
    1- 15 oz can pumpkin
    3 c chicken broth
    1 c whipping cream
    salt and pepper, to taste
    Parmesan cheese, to taste

    1. In a large pot, over medium heat, melt butter; add onion, carrot, apple, and sage; saute until tender, about 10 minutes.
    2. Puree the vegetables (add some of the broth if necessary) and return them to the pot.
    3. Add the pumpkin and broth and simmer for 15 minutes; stir in the cream and simmer for an additional 5 minutes.
    4. Season with salt and pepper; serve topped with Parmesan cheese.


    Tuesday, September 16, 2014

    Slow Cooker Ham

    Slow Cooker Ham
    3 c brown sugar, separated
    up to 8 lb ham (I used boneless)

    1. Place one cup of brown sugar on the bottom of slow cooker.
    2. Lay ham in slow cooker and cover with remaining two cups of brown sugar.
    3. Cook on low for 6 hours.






    Tuesday, September 9, 2014

    Sauteed Asparagus

    Sauteed Asparagus
    1 bunch asparagus
    3 T butter
    2-3 cloves garlic, minced
    1/4 c Parmesan cheese
    salt and pepper, to taste

    1. Trim about 1/4" off the bottom of each stalk of asparagus.
    2. In a large pan, melt butter over medium-high heat; add garlic and asparagus.
    3. Cover and cook for 10 minutes, shaking occasionally to make sure asparagus stays covered in butter. For more well-done asparagus, reduce heat to medium-low and cook for another 5-10 minutes.
    4. Sprinkle with Parmesan cheese, salt, and pepper; toss to coat. Serve warm.

    Tuesday, September 2, 2014

    Roasted Tomato Soup

    Roasted Tomato Soup
    8 roma tomatoes, cut in half lengthwise
    salt and pepper, to taste
    2 T olive oil, separated
    1/2 c + 1 T water, separated
    1/2 onion, chopped
    2 cloves garlic, minced
    2 t herbes de provence
    2 c chicken broth
    sour cream (opt)

    1. Preheat oven to 275* and line a baking sheet with parchment paper.
    2. In a medium bowl, toss tomatoes in salt, pepper, and 1 tablespoon of oil; place the tomatoes, cut side down, on baking sheet and drizzle 1 tablespoon water over them. Bake for 60 minutes.
    3. Remove tomatoes from oven, carefully remove and discard skins, and replace on baking sheet, cut sides up. Bake for another 30-60 minutes, until tomatoes are shriveled, but not dry. Put aside to cool.
    4. In a large pot, saute onion in remaining tablespoon of olive oil over low heat until softened, about 10 minutes.
    5. Add garlic and herbes de provence and cook until fragrant; add chicken broth and remaining 1/2 cup water. Bring to a simmer and cook for 15 minutes.
    6. Puree tomatoes (and any liquid on the baking sheet) in a blender with a little bit of the chicken broth mixture; pour in to the pot through a fine sieve. Season with salt and pepper, and warm through.
    Serve topped with a dollop of sour cream.


    Tuesday, August 26, 2014

    Balsamic Chicken

    Balsamic Chicken
    1 T balsamic vinegar
    5 garlic cloves, minced
    1 c fresh basil
    2 T olive oil, separated
    1/4 c water
    4 boneless, skinless chicken breasts
    1/2 red onion, sliced
    1 pkg cherry or grape tomatoes, halved
    1 c sliced mushrooms (opt)

    1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it steep.)
    2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
    3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
    4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
    5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

    Tuesday, August 19, 2014

    Chocolate-Covered Pretzels

    Chocolate-Covered Pretzels
    12 oz almond bark
    2 T shortening
    pretzels (I used rods, but you can use any shape/size)
    toppings like sprinkles or nuts (opt)

    1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
    2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
    3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
    4. Allow to cool completely before transferring.



    Tuesday, August 12, 2014

    Easy Picadillo

    Easy Picadillo
    1 lb ground beef
    1 green bell pepper, chopped
    1- 14.5 oz can salsa-style chunky tomatoes
    1 c canned black beans, drained and rinsed
    1/2 c golden raisins

    1. In a medium pan, cook beef and pepper over medium heat until beef is browned, about 8-10 minutes; drain.
    2. Stir in remaining ingredients and reduce heat to low. Cover and simmer for 5-7 minutes, stirring occasionally, until heated through.




    Tuesday, August 5, 2014

    Mug Brownie

    Mug Brownie
    1/4 c flour
    1/4 c sugar
    2 T cocoa powder
    pinch of salt
    2 T vegetable oil
    2 T water

    1. In a mug, stir together flour, sugar, cocoa powder, and salt. Stir in oil and water.
    2. Microwave until desired consistency (about one minute or so).




    Tuesday, July 29, 2014

    Soft Pretzels

    Soft Pretzels
    1 1/2 c warm water
    2 T brown sugar
    2 t yeast
    3 T vegetable or canola oil, plus more for greasing
    2 t salt
    4-5 c flour
    8 c water
    1/2 c baking soda
    1 egg
    1 T cold water
    coarse salt
    1/4 c butter, melted

    1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.
    2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.
    3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.
    4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
    5. In a large pot, bring water and baking soda to boil.
    6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
    7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
    8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
    9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

    Tuesday, July 22, 2014

    Tuesday Night Dinner

    Tuesday Night Dinner
    1 lb ground beef
    1 lb frozen mixed vegetables
    1- 15 oz can Italian-style tomato sauce
    1 1/2 c uncooked macaroni or small pasta shells
    3/4 t garlic salt
    1/4 t pepper
    1/2 c Parmesan cheese

    1. Preheat oven to 400*.
    2. In a small pan, cook beef over medium heat until cooked through, about 8-10 minutes; drain.
    3. Stir in vegetables, tomato sauce, pasta, garlic salt, and pepper; spoon into a 2-qt casserole dish.
    4. Cover and bake for 30 minutes, or until pasta is cooked and vegetables are tender. Stir in cheese.


    Tuesday, July 15, 2014

    Blueberry Stuffed French Toast Bake

    Blueberry Stuffed French Toast Bake
    10 slices white bread, cut into 1" pieces
    1- 8 oz pkg [light] cream cheese, cut into small pieces
    1 c fresh blueberries
    8 eggs
    1 1/2 c milk
    1 t vanilla

    1. Grease a 9x13 pan and cover the bottom with half of the bread pieces.
    2. Layer the cream cheese, blueberries, and then the rest of the bread.
    3. In a medium bowl, whisk together eggs, milk, and vanilla; pour over the pan.
    4. Cover tightly with foil and refrigerate overnight.

    5. Preheat oven to 350* and bake, covered, for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is set.
    Serve with [blueberry] syrup.




    Tuesday, July 8, 2014

    Maple Syrup

    I got this yummy recipe from my friend, Anna. It's such a great alternative to store-bought.

    Maple Syrup
    2 c sugar
    1 c brown sugar
    1/4 t salt
    1 1/2 c water
    1/2 c corn syrup
    1 1/2 t or more maple flavoring
    1/2 t vanilla

    1. In a medium bowl over high heat, stir together sugars, salt, and water; bring to a boil.
    2. When sugars have dissolved, add corn syrup; bring back up to a boil, reduce to a simmer, and cook for 10 minutes without stirring.
    3. Turn off heat and stir in maple flavoring and vanilla.
    Store in an airtight container in the fridge.

    Tuesday, July 1, 2014

    Minestrone Pasta

    Minestrone Pasta
    3 c small pasta shells, cooked
    2 carrots, sliced
    1 green bell pepper, chopped
    1- 15.5 oz can kidney beans, rinsed and drained
    1- 15.5 oz can garbanzo beans, rinsed and drained
    1- 14.5 oz can Italian-style stewed or diced tomatoes, drained
    2/3 c Italian dressing
    1/2 c Parmesan cheese

    1. Toss all ingredients in a large bowl and serve warm or cold.



    Tuesday, June 24, 2014

    Hawaiian Haystacks (or Chinese Sundaes)

    Hawaiian Haystacks (or Chinese Sundaes)
    3 T butter
    1/2 onion, finely chopped
    2 boneless, skinless chicken breasts, cut into bite-sized pieces
    3 cloves garlic, finely minced
    1/4 c flour
    2 c milk
    1 c chicken broth
    1 t salt
    1/2 t pepper
    rice
    Optional toppings:
    shredded coconut
    slivered almond
    Cheddar cheese
    celery
    green onions
    mushrooms
    tomatoes
    olives
    mandarin oranges
    peas
    pineapple
    chow mein noodles
    water chestnuts

    1. In a large pan, melt butter over medium heat.
    2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
    3. Add the garlic and stir until fragrant, about a minute.
    4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
    5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
    6. Serve over rice, topped with toppings of your choice.


    Tuesday, June 17, 2014

    Coconut Cream Pie

    Coconut Cream Pie
    2 prebaked 9" pie crusts
    2 1/4 c milk, separated
    1 c sugar, separated
    3 eggs, separated
    1/4 c cornstarch
    1 t vanilla
    1 3/4 c toasted coconut, plus more if desired
    1 T butter

    1. In a medium pot, whisk together 2 cups of milk and 3/4 cup sugar; heat over medium heat until simmering.
    2. In a small bowl, beat egg yolks together and reserve the whites; temper the yolks with a little bit of the hot milk and then whisk them into the pot of milk.
    3. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of milk to make a slurry; whisk the slurry into the pot of milk.
    4. Bring the milk mixture up to a boil and then reduce to a simmer; cook, stirring constantly, until the filling is thick, about 4-6 minutes.
    5. Fold in vanilla, coconut, and butter, and mix well. Pour filling into pie crusts and cool completely.
    6. Preheat oven to 400*.
    7. Whip egg whites until soft peaks form; add the remaining 1/4 cup of sugar and whip until stiff peaks form. Spread over pies and bake for about 3-4 minutes, until meringue is golden brown.


    Tuesday, June 10, 2014

    Toasted Coconut

    Toasted Coconut
    shredded coconut

    1. Preheat oven to 350*.
    2. Place desired amount of coconut on a cookie sheet in an even layer.
    3. Bake for 10-15 minutes, stirring a few times, until golden brown.


    Tuesday, June 3, 2014

    Sausage Pesto Pasta

    Sausage Pesto Pasta
    3-4 c uncooked rotini
    1 lb Italian sausage
    1- 8 oz jar pesto
    1/4 c water
    1/4 c Parmesan cheese

    1. Cook and drain rotini and set aside.
    2. Place the same pot over medium heat and cook sausage, stirring occasionally, until browned; drain.
    3. Stir pesto, water, and pasta into sausage; cover and cook until heated through.
    4. Sprinkle with cheese and serve.


    Tuesday, May 27, 2014

    Fruit Dip

    You will never make another fruit dip after you try this one! (Thank you, Paula Deen!)

    Fruit Dip
    1- 8 oz pkg [light] cream cheese, softened
    1 c powdered sugar
    1 c heavy whipping cream
    1/4 c granulated sugar
    1 lemon, zested and juiced
    fruit juice, preferably pineapple or orange

    1. Whip cream cheese and powdered sugar together.
    2. In a separate [chilled] bowl, whip cream and sugar until soft peaks form.
    3. Combine cream cheese, whipped cream, lemon zest and juice, and enough fruit juice to achieve desired consistency.
    Serve chilled.


    Tuesday, May 13, 2014

    Shishkabobs

    Shishkabobs
    1 1/2 - 2 lb boneless sirloin or top round beef steak, cut into 1/2"  strips
    1/2 c soy sauce
    2 T canola oil
    3 T honey
    2 cloves garlic, crushed
    1 T fresh grated ginger (1-2 large fingers)
    sliced vegetables, opt
    wood skewers

    1. Mix all ingredients and place in a large ziploc bag in the fridge for at least 3 hours.
    2. Preheat oven to 350* and line a baking sheet with foil.
    3. Thread beef on to skewers and discard marinade; place skewers on baking sheet and bake for 20 minutes, turning halfway through cooking time.


    Tuesday, May 6, 2014

    Nana's Meatloaf

    This is my Nana's meatloaf recipe.
    Nana's Meatloaf
    3 lb ground beef
    1/2 lb ground pork
    1/2 onion, grated
    2 cloves garlic, minced
    20 low-sodium saltine crackers, finely crushed
    2 eggs
    1/2 c milk
    salt and pepper, to taste
    ketchup

    1. Preheat oven to 350* and grease two loaf pans.
    2. Mix all ingredients in a large bowl and press in to pans; flatten and spread ketchup on top with a fork.
    3. Bake for 75-90 minutes.

    Tuesday, April 29, 2014

    Guiltless Oatmeal Bites

    Guiltless Oatmeal Bites
    3 over-ripe bananas
    1/3 c applesauce
    2 c oats
    1/4 c milk
    1 t vanilla
    1 t cinnamon
    1/2 c of at least one or two of the following: raisins, craisins, chocolate chips, or coconut

    1. Preheat oven to 350* and lightly grease a 9x13 pan.
    2. Mix all ingredients together and pour in to pan; bake for 45 minutes. Once cooled, cut into bite-sized pieces and serve.


    Tuesday, April 22, 2014

    Spinach and Cheese Stuffed Manicotti

    Spinach and Cheese Stuffed Manicotti
    1 lb fresh spinach
    12-14 manicotti shells
    3 c marinara sauce
    15 oz ricotta cheese
    1 c Mozzarella cheese
    1 c Parmesan cheese, separated
    2 eggs
    1/2 t salt
    pepper, to taste
    pinch of nutmeg

    1. Bring a large pot of salted water to a boil over high heat; boil spinach, uncovered, until tender, about 3-4 minutes.
    2. Remove spinach with a slotted spoon and rinse with cold water until no longer hot. Drain and squeeze the excess water, and chop finely.
    3. Bring water back up to boil and cook the manicotti shells until al dente.
    4. Preheat oven to 350* and cover the bottom of a 9x13 pan with a thin layer of marinara sauce.
    5. In a medium bowl, mix the ricotta, Mozzarella, 1/3 cup of Parmesan, and eggs with the spinach; season with salt, pepper, and nutmeg.
    6. Make your own piping bag by placing the cheese mixture in a gallon-sized ziploc and cutting off one of the bottom corners. Pipe the mixture in to each of the manicotti shells and place in pan.
    7. Pour remaining marinara sauce over pasta and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.



    Tuesday, April 15, 2014

    Resurrection Rolls

    Resurrection Rolls
    2 T cinnamon
    2 T sugar
    1- 10 oz can crescent rolls
    8 large marshmallows
    1/4 c melted butter

    1. Preheat oven to 400* and lightly grease a cookie sheet.
    2. In a small bowl, mix together cinnamon and sugar.
    3. Separate the individual crescent rolls and place on baking sheet.
    4. Dip marshmallow into melted butter and then roll in cinnamon sugar; place in the middle of a crescent roll triangle. Repeat for all marshmallows.
    5. Carefully wrap the dough around each marshmallow and pinch the seams tightly.
    6. Bake for 15 minutes, until golden brown.

    Tuesday, April 8, 2014

    Chocolate Peanut Butter Pretzel Cookies

    Chocolate Peanut Butter Pretzel Cookies
    1/2 c butter, room temperature
    1/2 c brown sugar
    1/3 c sugar
    1 egg
    1 t vanilla
    1 1/2 c flour
    1/2 t salt, plus more to sprinkle
    1/4 t baking soda
    1 c chocolate chips
    1/2 c peanut butter chips
    1/2 c broken pretzel pieces

    1. In a large bowl, beat together butter and sugars; add egg and vanilla.
    2. In a medium bowl, sift together flour, salt, and baking soda; slowly mix dry ingredients into wet ingredients until just incorporated.
    3. Stir in remaining ingredients; cover and refrigerate for an hour.
    4. Preheat oven to 350* and line two baking sheets with parchment paper.
    5. Spoon out dough and sprinkle with a little bit of salt; bake for 10-12 minutes, until golden brown.
    Cool on wire rack before serving.

    Tuesday, April 1, 2014

    Mud and Worms

    Mud and Worms
    pudding (make it or buy it)
    Oreos, crushed
    gummy worms

    1. Pour pudding into some clear cups, sprinkle with Oreos, and top with worms.


    Tuesday, March 18, 2014

    Chocolate Quinoa Cake

    Chocolate Quinoa Cake
    1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
    4 eggs
    1 t vanilla
    2 c cooked quinoa (use about 3/4 c dry), room temperature
    8 T butter, room temperature
    1 c sugar
    1 c cocoa powder
    1/2 t baking soda
    1 1/2 t baking powder
    1/2 t salt

    1 1/2 c chocolate chips

    1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
    2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
    3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
    4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
    5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
    6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
    7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.


    Tuesday, March 11, 2014

    GF Crustless Pizza

    GF Crustless Pizza
    Crust:
    1- 8 oz pkg full fat cream cheese, softened
    2 eggs
    1/4 t black pepper
    1 t garlic powder
    1/4 c Parmesan cheese
    Toppings:
    1/2 c pizza sauce
    1 1/2 c mozzarella cheese
    pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
    garlic powder
     

    1. Preheat oven to 350* and lightly grease a 9x13 pan. 
    2. Mix all crust ingredients together and spread on pan.
    3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
    4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.



    Tuesday, March 4, 2014

    Cranberry Pineapple Jello Salad

    Cranberry Pineapple Jello Salad
    6 c water, separated
    1 1/2 c sugar
    9 oz red jello (a 6 oz and a 3 oz, or 3- 3 oz boxes) [black cherry, strawberry, etc flavors]
    20 oz crushed pineapple, drained
    12 oz fresh cranberries, finely chopped

    1. Boil 3 cups of water. Stir in sugar until dissolved, and then stir in jello powder until dissolved.
    2. Pour 3 cups of very cold water into a large bowl and add your jello mixture.
    3. Stir in pineapple and cranberries; place in the fridge for a few hours to set.





    Tuesday, February 25, 2014

    Slow Cooker Chicken Tortilla Soup

    Slow Cooker Chicken Tortilla Soup
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99
    2 boneless, skinless chicken breasts
    2 cans cream of chicken soup
    1 c salsa
    2.5 c frozen corn
    1- 15 oz can black beans, drained and rinsed
    1 1/2 c water
    1 t cumin
    1/4 bunch cilantro, chopped
    1 1/2 c Cheddar cheese
    Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

    1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
    2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
    Serve topped with your favorite Mexican toppings.
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99


    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99
    1 lb boneless, skinless chicken breasts
    2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
    1 cup salsa
    2 cups frozen corn
    1 (15 oz) can black beans, rinsed and drained
    1 1/2 cups water
    1 teaspoon cumin
    1/2 teaspoon dried cilantro (optional)
    1 cup cheddar cheese, shredded
    favorite toppings
    Directions:
    Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
    In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

    Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

    Tuesday, February 18, 2014

    Debbie's Smothered Chicken Enchiladas

    This is a recipe from my Aunt Debbie.

    Debbie's Smothered Chicken Enchiladas
    4 boneless, skinless chicken breasts
    1/2 medium onion, diced
    2 can cream of chicken soup
    1- 4 oz can green chiles
    2 cups shredded Mozzarella cheese
    1 pint sour cream
    sliced olives (opt)
    10 medium soft taco sized tortillas
    1-2 cups salsa verde
    1-2 cups CHeddar cheese

    1. Preheat oven to 350* and grease a 9x13 pan.
    2. Boil chicken and onions until chicken is cooked through; shred chicken in stand mixer and let cool.
    3. In a medium bowl, mix onions with soup, chiles, Mozzarella, sour cream, and olives.
    4. Reserve about 1/2 cup of the soup mixture and add the rest to the chicken.
    5. Spread half of the reserved soup mixture on the bottom of the pan; place about 1/2-3/4 cup filling in each tortilla, roll up, and lay seam down in pan.
    6. Spread the rest of the reserved soup mixture over enchiladas, followed by salsa verde, and then Cheddar.
    7. Bake for 40-50 minutes, until cheese is melted and bubbly.

    Tuesday, February 11, 2014

    Bruschetta Chicken

    Bruschetta Chicken
    1/2 c flour
    2 eggs
    4 boneless, skinless chicken breasts
    1/4 c Parmesan cheese
    1/4 c Italian breadcrumbs
    1 T butter, melted
    2 large tomatoes, chopped
    3 T minced fresh basil
    2 cloves garlic, minced
    1 T olive oil
    1/2 t salt
    1/4 t pepper

    1. Preheat oven to 375* and grease a 9x13 pan.
    2. Place flour and eggs in separate shallow pans; dip chicken in flour, then eggs. Lay chicken in 9x13 pan.
    3. Combine Parmesan, breadcrumbs, and butter; sprinkle over chicken.
    4. Loosely cover with foil and bake for 20 minutes; uncover and bake for 5-10 minutes more, until chicken is browned.
    5. Meanwhile, in a small bowl, combine remaining ingredients and spoon over chicken; put the pan back in the oven for another 3-5 minutes, until heated through.


    Tuesday, February 4, 2014

    Kale Chips

    Kale Chips
    1 bunch of kale
    2 T olive oil
    1-2 t salt

    1. Preheat oven to 275* and line a cookie sheet with foil.
    2. Remove the stems and cut the leaves into bite-sized pieces; lay on sheet.
    3. Drizzle with olive oil and sprinkle with salt; toss to coat.
    4. Bake for about 20 minutes, rotating about halfway through, until crisp.