Goodell Goodies

Spiced Molten Chocolate Cakes

2012-02-14T06:48:00.001-08:00

I got this yummy recipe from my friend Casey. Happy Valentine's Day!

Spiced Molten Chocolate Cakes
1/2 c semisweet chocolate
1/2 c butter
1 t vanilla
1 c powdered sugar
3 eggs, separated
6 T flour
1/4 t cinnamon
1/4 t ginger
1/8 t cloves (opt)

1. Preheat oven to 400* and butter four custard cups or ramekins.
2. In a medium pan, melt chocolate and butter until smooth; take off heat and stir in vanilla and sugar until well incorporated.
3. Stir in 2 eggs and 1 yolk until well combined; stir in flour and spices.
4. Pour into prepared cups. Place cups on a baking sheet and bake for 13-15 minutes, or until edges are pulled away but center is still soft.
5. Let stand 1 minute; loosen and invert cakes onto serving plates and garnish with powdered sugar.

Photo by my sister, Laurel Lakey

Sourdough Starter

2012-02-07T07:15:00.000-08:00

Sourdough Starter
I got the recipe from this website. I could copy and paste the entire recipe, but I'll just direct you to it, because the recipe is very easy to follow on that website.

Creamy Baked Ziti

2012-01-31T06:23:00.000-08:00

Creamy Baked Ziti
1 lb ziti, uncooked
1- 26 oz jar marinara sauce
1- 14.5 oz can diced tomatoes
6 oz [light] cream cheese, softened
3/4 c [light] sour cream
2 c shredded [skim] mozzarella cheese, separated
1/3 c grated Parmesan cheese

1. Preheat oven to 325*.
2. Cook pasta in unsalted water in a large pot; drain.
3. Place marinara sauce, tomatoes (with liquid), and cream cheese in the pot and stir frequently over medium heat until cream cheese melts and the mixture is well blended.
4. Return pasta to pot and stir to coat.
5. Place half of the pasta in the bottom of a 9x13 pan; layer sour cream, half of the mozzarella, and the rest of the pasta. Top with Parmesan and remaining mozzarella.
6. Bake for 20 minutes, or until heated all the way through.
*You can cover and refrigerate before baking; bake for 30-40 minutes, or until heated through.

Ali's Fresh Tomato Soup

2012-01-24T07:30:00.000-08:00

Ali's Fresh Tomato Soup
5-6 medium tomatoes
1 large onion
4 cloves garlic, minced
2 c broth (chicken or vegetable)
2 T butter
2 T flour
2 t salt
2 t sugar

1. Roughly chop tomatoes and onion; place chopped vegetables, garlic, and broth in a large pot.
2. Cover, bring to a gentle boil, and let boil for about 20 minutes, until vegetables have softened.
3. Remove from heat and use an immersion blender, or food processor or blender, to puree vegetables.
4. Make a roux with the butter and flour*, then slowly incorporate it in to the soup.
5. Season with salt and sugar; serve warm.
*Melt butter and then gradually stir in the flour.

Slow Cooker Tomato Basil Soup

2012-01-17T08:19:00.000-08:00

Slow Cooker Tomato Basil Soup
2- 14 oz cans diced tomatoes
1 c diced celery*
1 c diced carrots*
1 c diced onions*
4 c broth (vegetable or chicken)
1 t oregano
1 T basil
1 bay leaf
1/2 c butter
1/2 c flour
1 c Parmesan cheese
2 c warm half & half
[garlic] salt and pepper, to taste

1. Place tomatoes, celery, carrots, onions, broth, oregano, basil, and bay leaf in a large slow cooker; cook on low for 6-8 hours.
2. About 45 minutes before you plan on serving, melt butter in a pan and add flour; stir until well mixed. This is called a roux.
3. Slowly add a cup of the soup to the roux; add more soup until the roux is well incorporated.
4. Add roux mix in to slow cooker; stir in cheese, half & half, salt, and pepper.
5. Cook on low for another 30 minutes before serving.
*Cut all vegetables about the same size so that they cook at the same rate.

Creamy Chicken Noodle Soup

2012-01-10T07:55:00.000-08:00

I got this yummy recipe from my sweet sister. Enjoy.

Creamy Chicken Noodle Soup
6 T butter
3 carrots, diced
1 onion, diced
1/2 stalk celery, diced
1/4 c flour
1 1/2 c half & half
6 c chicken broth
2 t thyme
3 c cooked chicken
2 c uncooked egg noodles
salt and pepper, to taste

1.In a large pot, melt butter over medium heat and then add vegetables. Cook for about 8 minutes, until veggies are soft.
2. Stir in flour and mix well; add half & half, broth, thyme, chicken, and noodles. Stir well.
3. Turn heat up to high and cook, uncovered, until soup thickens and noodles are soft, about 10 minutes.
Feeds 6.

Carrot Soup

2012-01-03T06:36:00.000-08:00

Carrot Soup
1 onion, sliced
1 clove garlic, minced
1 1/2 lb (about 10) carrots, peeled and cut into 1" chunks
1- 32 oz box vegetable (or chicken) broth
2 c water
2 T brown sugar
1 1/2 t ginger
2 T heavy whipping cream
1/4 t salt
3 T instant potato flakes (opt for thicker soup)
cashews (opt)
cilantro (opt)

1. Place onions, garlic, and carrots in slow cooker; add broth and water.
2. Cook on high for 4 1/2 hours or low for 8 hours.
3. Stir in brown sugar, ginger, cream, salt, and potato flakes.
4. With a blender, food processor, or immersion blender, carefully puree until you achieve desired consistency.
5. Garnish with cashews and/or cilantro.
This entire recipe is only 464 calories!

Calzone

2011-12-27T06:54:00.000-08:00

Calzone
Dough-
2 1/2 t (1 pkg) yeast
1 1/3 c warm water
1/4 c olive oil, plus more
1/2 t salt
4-5 c flour
Filling-
marinara sauce
meats (pepperoni, sausage, ham, chicken, etc)
veggies (olives, mushrooms, peppers, onions, jalapenos, etc)
herbs (basil, oregano, Italian seasoning, etc)
cheese (Mozzarella, Cheddar, Parmesan, etc)

1. Using stand mixer with dough hook, dissolve yeast in water; add oil, salt, and 2 cups of flour; beat until smooth.
2. Add remaining flour 1/2 cup at a time, until it forms a soft dough; knead on low for about 10 minutes until dough becomes smooth and elastic.
3. Place dough in a greased glass bowl and turn once so dough gets greased as well; cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.

4. Preheat oven to 400*.
5.Punch down the dough and halve it; lightly grease, or line with foil, one (refrigerate/freeze half of the dough for later use) or two cookie sheets (halve the dough and perform steps 6-10 for each calzone).
6. Roll out into a large rectangle on a lightly floured surface; transfer to cookie sheet and turn lengthwise.
7. Spread enough marinara sauce to just cover the middle third of the dough with about 1/4" or less of sauce; layer meats, veggies, herbs, and cheese.
8. Rotate sheet 90* and cut slits in the dough from the outer edge in to the sauce, stopping about 1/4" from the sauce; rotate sheet and repeat for the other side of the dough [slits|filling|slits].
9. Rotate sheet 90* so that it's lengthwise again and braid dough slits like you're lacing up a shoe (one side across filling and then the other, repeat, repeat, repeat); pinch the ends to seal them.
10. Brush calzone with olive oil and sprinkle on some more herbs, if desired.
11. Bake for 25-30 minutes, until golden brown; place on cooling rack to cool.

Gingerbread Cookies

2011-12-20T07:04:00.000-08:00

Gingerbread Cookies
6 T butter, softened
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 t vanilla
3 c flour
1 T ground ginger
3/4 t baking soda
1 1/2 t baking powder
2 t cinnamon
1/4 t salt
1/4 t allspice
Icing [opt - if not icing, add a little more sugar (1/2 c) to the dough]:
1 c powdered sugar, sifted
1-2 T milk
food coloring, opt

1. Cream butter, sugar, and egg with an electric mixer on low; add molasses and vanilla and mix until combined.

2. Sift together flour, ginger, baking soda, baking powder, cinnamon, salt, and allspice. Fold dry ingredients in to butter mixture and mix on low until just combined.

3. Remove the dough from the bowl, halve it, and wrap it in plastic wrap; place in fridge for an hour.

4. Preheat oven to 350*; line cookie sheets with parchment paper.
5. Let the dough sit at room temperature for about 15 minutes until pliable. At this point you can either roll out the dough and cut it out with cookie cutters or roll in to balls, roll those in sugar, and press down with a fork (like peanut butter cookies) before baking.
6. Bake for 10 minutes, until edges just begin to brown; transfer to wire racks to cool.
7. To make the icing, combine the powdered sugar and milk. Divide the mixture into different bowls and dye as desired.

Stollen

2011-12-13T07:55:00.000-08:00

Stollen is a traditional German cake, typically eaten during the Christmas season.
(I tweaked this recipe from Food Network)

Stollen
For the Fruit:
1 c mixed dried fruit (I used dried pineapple and cranberries)
1 c raisins
1/4 c dark rum (or orange juice)
For the Sponge:
1 pkg (or 2 1/4 t) yeast
1/4 c warm water
2/3 c warm milk
1 t honey
1 c flour
For the Dough:
1/3 c honey
1 egg, beaten
1/2 c butter, softened
zest of 1 lemon
1 t salt
1/2 nutmeg
1/2 c chopped almonds, toasted
3-4 c flour
For the Filling:
2 T butter, melted
2 t cinnamon
3 T sugar
For the Topping:
1/2 c powdered sugar

1. Prepare Fruit: Combine the mixed fruit, raisins, and rum; cover and set aside; shake every so often to coat the fruit with the rum.

2. Prepare Sponge: In a large bowl, sprinkle the yeast in to the water to soften; add the milk, honey, and flour. 3. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
4. Make dough: In stand mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge; using the paddle, beat the mixture on medium low speed for 2 minutes.
5. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl (or in my case, until you start to see flour hanging out at the bottom of the bowl, not getting mixed in).
6. Change to the dough hook; continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
7. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil; cover with a kitchen towel and let rise until doubled, about 1 hour.
8. Shape and Fill: Turn the dough out onto a slightly greased surface; divide the dough in half and roll each half into a 7x9-inch oval.
9. Brush the melted butter over the top of the ovals; combine the cinnamon and sugar, and sprinkle over one half of each oval, lengthwise.
10. Fold the dough in half lengthwise and carefully lift onto cookie sheet lined that's been lightly greased or lined with parchment paper; press lightly on the folded side of the dough to help the loaf keep its shape during rising and baking.
11. Second rise: Cover with a kitchen towel and let rise for 45 minutes.
12. Preheat oven to 375*; bake for 25 minutes. Immediately place loaves on a cooling rack.
13. Sprinkle heavily with powdered sugar just before serving.

Beef Stew

2011-12-06T07:10:00.000-08:00

Beef Stew
2 1/2 c chuck beef, cut into bite-sized (or smaller) pieces
1- 750ml bottle of red wine*
6 cloves garlic, minced and separated
3 bay leaves
3 T olive oil, separated
2 onions, chopped
1 lb carrots, peeled and chopped into 1 1/2" pieces
1/2 lb mushrooms, de-stemmed and halved
1 lb small potatoes, chopped
2 c chicken broth
1 T rosemary
2 T Worcestershire sauce

1 T salt, plus more to taste
2 t pepper, plus more to taste
1- 10 oz pkg frozen peas

1. Place beef in a large bowl with a lid; add wine, 3 garlic cloves, and bay leaves.
2. Seal and refrigerate overnight.

3. Place 2 tablespoons of olive oil in a large pot and heat to medium heat.
4. Lift half of the beef out of the marinade with a slotted spoon and place in pot to brown for about 6 minutes, stirring occasionally. Once browned, transfer to slow cooker on "keep warm" or "low". Repeat for the rest of the beef. Discard bay leaves, but save wine marinade.
5. Pour out any remaining liquid in pot; heat 1 tablespoon of olive oil to medium heat and add the onions, carrots, mushrooms, and potatoes.
6. Cook for 10 minutes, stirring occasionally; add the garlic and cook for 2 more minutes; transfer all of the vegetables to the slow cooker.
7. Add the reserved marinade to the empty pot and bring to a rolling boil over high heat. It will start to "foam"; let it foam pretty high and add a little bit of chicken broth; repeat until it no longer smells like alcohol and all broth is added.
8. Add rosemary (rub between fingers as you sprinkle in so it releases its oils), Worcestershire sauce, salt, and pepper. Pour the sauce over the meat and vegetables in the slow cooker and turn up to high heat.
9. Cook for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat.
10. Stir in peas just before serving, season to taste, and serve hot.
*If you don't like the taste of wine, or would rather not cook with it, skip the marinating and start with step 3.

Garlic Parmesan Monkey Bread

2011-11-29T07:09:00.000-08:00

Garlic Parmesan Monkey Bread
2 t yeast
1 1/3 c warm water
2 T olive oil
2 t salt
3 1/2 c flour
1/2 c butter, melted
2 T parsley
5 cloves garlic, minced
1/3 c grated Parmesan cheese

1. In a large bowl, mix yeast and water; let sit for about 5 minutes until yeast has started to foam; mix in olive oil, salt, and flour.
2a. If using a stand mixer, attach dough hook and knead for about 5 minutes, until elastic.
OR
2b. If mixing by hand, knead the dough on a lightly floured surface until dough becomes elastic, about 7-10 minutes.
3. Transfer dough to a lightly oiled non-metal bowl; cover with a clean kitchen towel and let it rise for 1 1/2-2 hours, or until dough has doubled in size.
4. In a small bowl, combine butter, parsley, and garlic; set aside.
5. Punch down the dough; tear into bite-sized pieces, coat in the butter mixture, and place in the bottom of a springform pan, round cake pan, or bundt pan. Repeat this process until you have one layer of dough balls.
6. Sprinkle on 1/3-1/2 of the Parmesan cheese; continue layering the dough balls and cheese until you have 2-3 layers.
7. Cover the pan with a clean towel and allow to sit in a warm place until dough has doubled in size, about 20-30 minutes.
8. Preheat oven to 350*. Bake for 25-30 minutes, or until bread is golden brown. Serve hot with a side of marinara sauce.

Nutella Coconut Pecan Pie

2011-11-22T07:09:00.000-08:00

Nutella Coconut Pecan Pie
6 tbsp butter
3/4 cup brown sugar
3/4 cup light corn syrup
1/2 tsp kosher salt
1 tsp pure vanilla extract
1/2 tsp coconut extract
3 eggs, beaten
1/2 cup sweetened coconut flakes
1 cup pecans
1/2 cup Nutella
1 frozen 9" deep dish pie crust, unbaked

1. Preheat oven to 350*; line a cookie sheet with aluminum foil or parchment paper.
2. Add butter, sugar, corn syrup and salt to a saucepan and stir frequently over medium heat until the butter has melted and the brown sugar has dissolved, about 7-10 minutes.
3. Remove from heat and stir in vanilla and coconut extracts; let cool for about 10 minutes, stirring occasionally.
4. While the sugar mixture is cooling, spread Nutella evenly in the bottom of the unbaked pie crust and place it on the cookie sheet.
5. Once the sugar mixture has cooled, temper the beaten eggs and then mix in until completely incorporated; stir in coconut and pecans.
6. Pour the pecan-sugar mixture over the Nutella. Place the cookie sheet in the upper third of the oven.
7. Bake for about 50-55 minutes or until golden brown and set up; place on a wire rack to cool.

Stuffing

2011-11-15T08:23:00.000-08:00

I think store-bought stuffing is disgusting. Here's my remedy. :)

Stuffing
1/4 c shortening
1/2 c butter
1/2 onion, chopped
4-5 stalks celery, chopped
1/2 c parsley
1 T poultry seasoning
1 t salt
1/2 t pepper
1/2 c milk
1 egg, beaten
1/2 c chicken broth
12 c (about 12-15 slices) bread, cubed and slightly stale*

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a large skillet, saute shortening, butter, onion, and celery.
3. Take off heat and add in parsley, poultry seasoning, salt, and pepper; mix well.
4. Stir in milk, eggs, and broth.
5. Place bread in a large bowl and pour mixture over bread; toss to coat well.
6. Press in to 9x13 pan and bake for 45 minutes.
*You can either leave the bread out overnight, or place it in the oven on warm for about an hour, tossing every 15 minutes or so.

Lasagna Timpano

2011-11-08T07:51:00.000-08:00

This recipe changes every time I make it, so the recipe is just a guideline.

Lasagna Timpano
1 1/2 boxes lasagna noodles
1 c alfredo sauce
1 c pesto
2 c marinara sauce
3-4 c cheese (Parmesan, Mozzarella, Ricotta, Provolone)
pepperoni, sausage, salami, ground beef, etc (opt)

1. Preheat oven to 350*; lightly grease a large, heavy oven-safe bowl.
2. Cook noodles to al dente; to make the crust, line the bowl with noodles, meeting at the center of the base of the bowl, hanging over the edge of the bowl, and overlapping a bit (this is the hardest part).
3. Now you layer. Sauce, noodles, cheese, noodles, meat, noodles, etc (or however you want to mix it up - make it your own). I recommend keeping things on the drier side (1/2 c sauce per layer) to keep it from falling apart when you flip it. End by folding the crust noodles in and covering the top of the lasagna.
4. Bake for 1 hour and 15 minutes; let rest for at least 20-30 minutes before attempting to flip it.
5. Place plate over bowl and quickly flip lasagna out on to plate; cut like a cake and serve with extra marinara sauce.

Slow Cooker Potato Soup

2011-11-01T07:14:00.000-07:00

Slow Cooker Potato Soup
1- 32 oz bag frozen Southern-style hash browns, thawed
1/2 onion, diced
1-2 medium celery stalks, diced
1- 32 oz box chicken broth
1 c water
3 T flour
1 c milk
2 c Cheddar cheese
4 slices bacon, cooked and chopped, opt
4 green onions, sliced, opt
salt and pepper, to taste
1. Mix potatoes, onion, celery, broth, and water in slow cooker; cook on low for 6-8 hours or on high for 4 hours.
2. In a small bowl, mix flour and milk; stir in to slow cooker.
3. Cook soup on high for 20-30 minutes, or until soup thickens; stir in cheese until melted.
4. Serve topped with bacon, green onions, salt and pepper.

Royal Icing

2011-10-25T07:45:00.000-07:00

Royal Icing
2 egg whites
1 1/2 t vanilla extract
1-1 1/2 t almond extract
2 c powdered sugar

1. Whip egg whites and extracts until foamy; slowly add powdered sugar as you continue to whip icing.
Color, if desired, and use immediately or refrigerate.

Pumpkin (Chocolate Chip) Bread

2011-10-18T07:45:00.000-07:00

Pumpkin (Chocolate Chip) Bread
2 c [whole wheat] flour
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c canola oil
3 eggs
1 t vanilla
1- 29 oz can pure pumpkin
1 1/2-2 c chocolate chips (opt)

1. Preheat oven to 325*; butter and sugar two loaf pans.
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
3. In a large bowl, mix sugar, oil, eggs, and vanilla; add pumpkin.
4. Fold dry ingredients, including chocolate chips, in to wet ingredients and blend until just incorporated.
5. Bake for 1 hour and 15 minutes, until knife inserted comes out clean.
6. Cool for 15 minutes and then turn out on to cooling rack to cool completely.

Butternut Squash Soup

2011-10-11T07:30:00.000-07:00

Butternut Squash Soup
1- 3-4 lb butternut squash
1 T olive oil
1/4 t salt
4 c (32 oz box) chicken broth
2 c water
1 t nutmeg
1 t cinnamon
2 t brown sugar
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut squash in half lengthwise; scoop out and throw away seeds and membrane. Brush oil over cut sides and sprinkle with salt.
3. Place squash, cut sides down, on a cookie sheet; bake for 1 hour and 20 minutes, or until squash is tender.
4. Cool slightly until you're able to pick up squash with your bare hand, scoop out the meat, and discard the skins.
5. Place squash and broth in food processor (mine could only hold half of the broth with the squash, so I just added the rest in the pot); leave the feed hole open to allow steam to escape and cover it with a towel to avoid splattering. (An immersion blender in the pot would also work well.)
6. Blend until smooth, pour into a large pot, and stir in water and spices*.
7. Cook over medium-high heat for about 5 minutes, or until heated through. Serve warm.
Makes around 9 to 10 cups.
*You can change the spice amounts to your own liking - have fun and make it your own!
**Every 2 cups contain less than 110 calories!

Basic (Green) Smoothie

2011-10-04T07:39:00.000-07:00

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

Green smoothie with spinach:

Orange Coffee Cake

2011-09-27T07:33:00.000-07:00

Orange Coffee Cake
1 can refrigerated jumbo flaky biscuits
1-2 T butter, softened
1/3 c sugar
1/4 chopped walnuts (opt)
1 orange, separated
1/2 c powdered sugar
2 oz [light] cream cheese

1. Preheat oven to 350* and butter a 9" round or square pan.
2. Cut each of the 8 biscuits in half and arrange in the pan; brush butter over biscuits.
3. In a small bowl, combine sugar, walnuts, and orange zest; sprinkle over biscuits.
4. Bake for 20 minutes.
5. In the same bowl, sift powdered sugar over cream cheese and blend well; stir in orange juice.
6. Drizzle glaze over warm coffee cake and serve warm.

Slow Cooker Thai Peanut Chicken

2011-09-20T07:41:00.000-07:00

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Pancake Mix

2011-09-13T07:54:00.000-07:00

Pancake Mix

2 c [whole wheat] flour

1 c [old-fashioned] oats

2 T brown sugar

2 t baking soda

1 t salt
2 T flaxseed (opt)

4 t cinnamon (opt)
½ c chopped almonds (opt)

1. Combine all ingredients in food processor.

For every 1/2 cup of mix, combine with 1 egg white and 1/2 cup water.
Each cup of mix yields 4 pancakes; makes 4 cups of mix.

Peanut Butter Bars

2011-09-06T07:32:00.000-07:00

These taste just like a Reese's cup! Thanks for the recipe, Ashley!

Peanut Butter Bars
1 stick (1/2 c) butter, softened
1 c (smooth) peanut butter
1 sleeve graham crackers (the whole package), crushed fine
1 c, plus more if needed, powdered sugar
2 c chocolate chips

1. Cream butter and peanut butter until smooth.
2. Mix in graham crackers and then powdered sugar; start with 1 cup and add more, if necessary, to get to a creamy, but not crumbly, texture.
3. Spread peanut butter mixture on the bottom of a 9x13 pan; sprinkle chocolate chips on top.
4. Place pan in oven and heat until chocolate chips are mostly melted. (I turn the heat all the way up and then keep an eye on it.)
5. Spread chocolate evenly over peanut butter layer; refrigerate until cool.

Coconut Cupcakes with Cream Cheese Frosting

2011-08-30T08:04:00.000-07:00

Coconut Cupcakes with Cream Cheese Frosting

1 1/2 c (3 sticks) unsalted butter, softened

2 c sugar

5 eggs at room temperature

1 1/2 t vanilla extract

1 1/2 t almond extract

3 c [half white, half wheat] flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1 c buttermilk*

14 oz sweetened, shredded coconut, separated

*You can substitute 1 Tablespoon vinegar in 1 cup milk

1. Preheat oven to 325*.

2. Cream butter and sugar with a mixer on high until light and fluffy, about 5 minutes.

3. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each one; add extracts and mix well.

4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

5. Alternate adding 1/3 of the dry ingredients and 1/2 of the buttermilk to the batter until both are incorporated; mix until just combined and then fold in about 3/4 of the coconut.

6. Line a muffin pan with paper liners; fill each liner about 2/3 full with batter.

7. Bake for 25-35 minutes until the tops are brown and they pass the toothpick test; allow to cool for 15 minutes before transferring to a baking rack to cool completely.

Cream Cheese Frosting

8 oz [reduced-fat] cream cheese, softened

1/2 c sugar

1 t vanilla extract

1/2 t almond extract

2 c heavy whipping cream

1. Cream the cream cheese, sugar, and extracts in a large mixing bowl with mixer on medium speed until smooth.

2. While the mixture is still mixing, slowly pour in the heavy whipping cream; make sure that you get it all incorporated by scraping down the bowl every so often.

3. Continue whipping until the frosting can hold a stiff peak.

4. Frost cupcakes and sprinkle with remaining coconut.

Slow Cooker Chicken Enchilada Casserole

2011-08-23T07:51:00.000-07:00

Slow Cooker Chicken Enchilada Casserole
4 boneless, skinless chicken breasts
1- 10.75 oz can Campbell's Fiesta Nacho Cheese soup
1- 10 oz can red enchilada sauce
2 cups shredded Cheddar cheese
[brown] rice, cooked

1. Turn slow cooker on low; place chicken in slow cooker.
2. Mix soup and sauce together in a medium bowl and pour over chicken.
3. Cook for 4-6 hours; shred chicken about an hour before serving.
4. Stir in cheese and rice about 15 minutes before serving.
Tortillas, tortilla chips, sour cream, guacamole, and extra cheese optional.

[I did not get a picture of this dish, but it pretty much looks like the inside of a chicken enchilada. Ole!]

Poblano Tacos

2011-08-16T07:35:00.000-07:00

Poblano Tacos
2 T vegetable oil
1/2 onion, halved and cut into strips
6 poblano peppers, cut into strips
8 oz cream cheese
2 T garlic salt
2 t ground cumin
1 t pepper
10 oz Oaxaca cheese, shredded*
Spicy Ricey Beef Mixture (opt)

1. In a large skillet or wide, shallow pan, heat oil over medium heat.
2. Add onion and pepper strips and saute for about 10-15 minutes, until onions are tender.
3. Cut cream cheese into skillet and add spices; stir frequently until cheese melts completely.
4. Turn heat down to low and sprinkle Oaxaca cheese into skillet - do not sir in.
5. Allow cheese to melt completely without stirring.
6. Serve wrapped in a warm tortilla.

*You can substitute mozzarella cheese.

No-Bake Cookies

2011-08-09T07:03:00.000-07:00

No-Bake Cookies
2 c sugar
1/4 c cocoa powder
1/2 c butter, softened
1/2 c milk
1 c peanut butter (preferably crunchy)
1 T vanilla extract
3 c oats

1. In a medium pot, bring sugar, cocoa, butter, and milk to a boil; boil for 1 minute, stirring frequently.
2. Take off heat and stir in peanut butter, vanilla, and oats; drop onto wax paper and let sit until cool and set up.

Slow Cooker Cajun Chicken

2011-08-02T06:34:00.000-07:00

Slow Cooker Cajun Chicken
1/2 lb bacon, chopped into small pieces
1 green pepper, diced
1 medium onion, diced
2-3 stalks celery, diced
3 chicken breasts, cubed
1-2 T Cajun seasoning
1- 14.5 oz can diced tomatoes
3 c cooked rice

1. In a large skillet, cook bacon until crisp; set aside in refrigerator.
2. Add pepper, onion, and celery to pan; cook for 3 minutes over medium-high heat.
3. Spoon vegetables into slow cooker.
4. Sprinkle chicken with half of the Cajun seasoning; cook chicken in pan, turning once, until brown on both sides.
5. Place chicken and any remaining bacon fat into slow cooker, pour in tomatoes, and stir in remaining seasoning.
6. Cook on low for 8-9 hours. Stir in bacon and rice before serving.

(The picture isn't amazing, but this is really tasty.)

Black Bean Dip

2011-07-26T07:25:00.000-07:00

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Parmesan-Crusted Pork Chops

2011-07-19T07:08:00.000-07:00

Parmesan-Crusted Pork Chops
2-3 eggs
1 c grated Parmesan cheese
1 c Italian-style bread crumbs
4-5 (1/2-3/4" thick) center-cut pork chops
salt and pepper, to taste
4-6 T olive oil

1. Whisk eggs in a shallow dish. Put cheese and bread crumbs in their own shallow dish, or plate.
2. Pat pork chops dry and rub with salt and pepper. Press in to Parmesan, dredge in eggs, and then press in to bread crumbs. (Repeat for each pork chop.)
3. Pour olive oil into a large skillet and place on stove over medium heat. Once the oil has heated up, lay 1-2 pork chops in the oil.
4. Cook until golden brown, about 5-7 minutes depending on thickness, on each side. Serve warm.

Dark Muddy Buddies

2011-07-12T07:41:00.000-07:00

Dark Muddy Buddies
4 1/2 c rice Chex cereal
1/4 c creamy peanut butter
2 T butter, softened
10 Hershey's special dark kisses, cut into small pieces
1 t vanilla
1/2 c powdered sugar

1. Measure cereal into a large bowl; set aside.
2. Mix peanut butter, butter, and kisses in a microwave-safe bowl; microwave on high for 30 seconds.
3. Stir vanilla into mixture and pour over cereal; toss well to coat.
4. Sprinkle powdered sugar over cereal and toss to coat.

Freezing Bell Peppers & Green Onions

2011-07-05T07:12:00.000-07:00

I found red bell peppers for a steal at a local market and bought a bunch. I knew I wouldn't use them all before they went bad, so I decided to freeze them. Here's how I did it:
1. Line a baking sheet with parchment paper.
2. Slice or chop peppers into desired size; lay one layer on parchment paper.
3. Place in freezer for 45 minutes.
4. Transfer to freezer bags, remove air and seal bags, and place them in the freezer.

Here's how I froze green onions:
1. Rinse green onions and dry completely.
2. Line a baking sheet with a paper towel; chop green onions as usual and spread on baking sheet in a single layer.
3. Place baking sheet in freezer for 30 minutes.
4. Remove from freezer; put onions in plastic container(s)*, cover, and freeze.
*You can also use a freezer bag if you let out all the air before storing.

Buttered Garlic Top Sirloin

2011-06-28T07:07:00.000-07:00

Buttered Garlic Top Sirloin
8-10 oz top sirloin(s)
salt and pepper, to taste
2 T butter, per steak
1-2 cloves garlic, per steak

1. Take steak out of the fridge about a half hour early to bring it to room temperature; meanwhile, prep the grill.
2. Pat the steak dry with paper towels and then rub salt and pepper into both sides of the steak.
3. Melt the butter and mix in garlic; slather on one side of steak.
4. Lay steak, butter side down, on the grill; slather garlic butter on the top side of the steak.
5. Cook steak for 8-10 minutes on each side, depending on thickness and how well done you like your steak.
6. Once cooked, let it rest on the plate for about 5 minutes before cutting/serving.

Baked Potato Chips

2011-06-21T07:31:00.000-07:00

Much healthier than anything you'll buy in a bag.

Baked Potato Chips
2 large or 3 medium russet potatoes, cut into 1/8"-thick slices
2-3 T olive oil
2-3 t black pepper
2-3 t salt

1. Preheat oven to 450* and line two baking sheets with foil.
2. Place all ingredients in a large ziploc bag; shake to coat evenly.
3. Spread potatoes out on baking sheets in a single layer.
4. Bake for 25 minutes, rotate sheets (top/bottom and front/back), and bake for another 8-10 minutes, until golden brown.

Sour Cream Cucumber Salad

2011-06-14T07:15:00.000-07:00

Sour Cream Cucumber Salad
1 large cucumber
3/4 c water
3/4 c white vinegar
1 1/2 t salt
1/2 c [light] sour cream
1/2-1 t dried dill, to taste
1/2 t sugar
pepper to taste

1. Slice cucumber super thin; place in ziploc bag along with water, vinegar, and salt.
2. Soak for 30 minutes, tossing occasionally.
3. In a medium bowl, combine sour cream, dill, sugar, and pepper.
4. Drain cucumbers, rinse, and drain again. Repeat a few times if desired.
5. Add cucumber slices to sour cream mixture and coat evenly.

Peanut Butter Chocolate Bars

2011-06-07T08:09:00.000-07:00

Peanut Butter Chocolate Bars
1 c butter-flavored shortening
1/2 c peanut butter
1 cup brown sugar
2 eggs
1/2 t almond extract
1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/4 c chocolate chips
1- 11.75 oz jar hot fudge topping
1/2 c chopped walnuts (opt)

1. Preheat oven to 350*; foil-line and grease a jelly roll pan.
2. In a large bowl, cream together shortening, peanut butter, and brown sugar with an electric mixer at medium-high speed; beat in eggs and almond extract until smooth.
3. Add flour, baking powder, and salt; mix at low speed until thoroughly combined.
4. Spread evenly in prepared pan.
5. Bake 18-20 minutes or until it passes the toothpick test; cool in pan, on wire rack.
6. Place chocolate chips in a large microwave-safe bowl and microwave for 1 minute; stir.
7. Microwave and stir in 15-second intervals until melted and smooth; stir in hot fudge and then microwave for another 15 seconds. Spread over warm peanut butter bars and sprinkle with walnuts.
8. Chill for 1 hour, or until chocolate layer is firm, and serve. Store in the refrigerator.

Rosemary Turkey Hash

2011-05-31T07:51:00.000-07:00

My healthier, bunless take on this recipe.

Rosemary Turkey Hash
1 lb ground turkey
1/4 c [light or fat free] mayonnaise
1 T rosemary, crushed
1 clove garlic, minced
1/2 t salt
1/4 t pepper

1. Combine all ingredients in a medium-sized bowl.
2. Grill, uncovered, in a pan over medium-high heat; stir frequently until cooked through.

Hash Brown Casserole

2011-05-24T08:20:00.000-07:00

Hash Brown Casserole
6 slices [turkey] bacon
1/2 onion, chopped
2 cloves garlic, minced
4 c hash browns, frozen
3/4 c [light] sour cream
1 can cream of mushroom soup
1 bunch green onions, chopped
1/2 t salt
1/4 t pepper
1 1/2 c Cheddar cheese, separated

1. Cook bacon in a large skillet, crumble on to a paper-towel-lined plate and set aside. Drain fat.
2. Place onions and garlic in pan and cook for 5 minutes over medium heat, stirring frequently.
3. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally. Set aside.
4. In a large bowl, combine crumbled bacon, sour cream, soup, green onions, salt, pepper, and 1/2 c cheese. Add potato mixture and toss gently.
5. Spoon mixture into greased 9x13 pan and sprinkle with remaining cheese.
6. Cover with foil that has been greased; refrigerate at least 8 hours, or overnight.

7. Preheat oven to 350*.
8. Remove casserole from refrigerator; thaw for 15 minutes before putting in oven.
9. Bake, covered, for 30 minutes; uncover and bake an extra 20-25 minutes or until bubbly around edges and cheese begins to brown.

Roasted Rutabagas

2011-05-17T07:12:00.000-07:00

Roasted Rutabagas
1 large rutabaga, peeled and cubed
3 T olive oil
1/2 t salt
1/2 t pepper
1/2 t apple cider vinegar
4 t chopped parsley

1. Preheat oven to 425*; line a baking sheet with foil.
2. In a large ziploc bag, toss rutabaga cubes, olive oil, salt, and pepper until evenly coated.
3. Bake 40 minutes, shaking once. While still hot, toss with apple cider vinegar and parsley.

Chocolate Sour Cream Cake

2011-05-10T08:26:00.000-07:00

This is a super moist recipe straight from Hershey's.

Chocolate Sour Cream Cake
1 3/4 c flour (I used 1 c white and 3/4 c wheat)
1 3/4 c sugar
3/4 c cocoa
1 1/2 t baking soda
1 t salt
2/3 c butter, softened
1- 16 oz container [light] sour cream
2 eggs
1 t vanilla

1. Preheat oven to 350* and grease a 9x13 pan.
2. Stir together flour, sugar, cocoa, baking soda, and salt.
3. Add butter, sour cream, eggs, and vanilla; mix well.
4. Bake for 45 minutes.

No Salt Taco Seasoning

2011-05-03T07:38:00.000-07:00

No Salt Taco Seasoning
3 t chili powder
1 t cumin
1 t red pepper flakes
1 t garlic powder

1. Blend all ingredients and store in an air-tight container.
Equal to one taco seasoning packet from the store.

Roasted Chicken

2011-04-26T07:56:00.000-07:00

Let me preface this by telling you that I do not eat meat off of bones. Like ever. But my sister convinced me to try this easy recipe and I did. And I loved it (as long as hubby cuts it off the bone first).

Roasted Chicken
1 whole (6-7lb) chicken
about 4 T kosher salt
2 white onions, 1 sliced in to rings and 1 diced
1 c diced celery
1 c diced carrots
4 cloves garlic, minced
1 T black pepper
2-3 lemons, sliced into rings

1. Pull all of the guts and grossness out of the bird and rinse inside and out. Liberally apply salt to outside of bird and throw some (about a tablespoon) in the hole, too.
2. Place on a dinner plate, wrap bird and dinner plate in saran wrap, and refrigerate overnight, or at least for a few hours.
3. Preheat oven to 400*; line a roasting pan well with foil and grease.
4. In a small bowl, combine the celery, carrots, garlic, pepper, and chopped onion; stuff bird with mixture.
5. On the bottom of the pan, lay a layer of sliced onion and then a layer of lemon slices.
6. Place the bird in the pan and cook, uncovered, for 2 hours.
I'm not a huge fan of the stuffing, but I do like to serve the meat with a drizzle of the lemon juices from the bottom of the pan.

Aloha Bread

2011-04-19T07:04:00.000-07:00

Aloha Bread
3/4 cup butter
2 cups sugar
4 eggs, separated
2 over-ripe bananas
4 cups [wheat] flour
2 t baking powder
1 t salt
1 t baking soda
1- 20 oz can crushed pineapple, undrained
¾-1 cup chopped pecans
1 cup coconut flakes

1. Preheat oven to 325*; grease 2 loaf pans and set aside.
2. In a large mixing bowl, cream butter, and sugar; add eggs; stir in bananas.
3. In separate bowl, mix flour, baking powder, baking soda, and salt; blend well into banana mixture, but be careful not to over mix.
4. Stir in pineapple, pecans, and coconut; mix on low speed until blended.
5. Pour into pans; bake for 60-80 minutes, until passes toothpick test.

Slow Cooker Chicken and Rice Casserole

2011-04-12T07:11:00.000-07:00

Slow Cooker Chicken and Rice Casserole
2 chicken breasts, raw (mine were frozen even)
1 c [brown] rice, uncooked
1- 14.5 oz can chicken broth
1- 10.75 oz can cream of chicken soup
1- 4 oz can sliced mushrooms, drained
1 pkg onion soup mix (I used onion dip mix and it worked great)

1. Mix all ingredients in slow cooker.
2. Cook on low for 4-6 hours.

Tangy Lime Spaghetti

2011-04-05T07:39:00.000-07:00

Super easy, super quick, super tangy.
This recipe is very lenient, so play with it and make it your own.

Tangy Lime Spaghetti
2 T olive oil
2 T butter
3-4 cloves garlic
1 lime, juiced
¾ c sour cream
½ t salt
2-3 c cooked spaghetti
½ c Parmesan cheese
¼ - ½ c chopped cilantro to taste
1 tomato, diced

1. Preheat oven to 375*.
2. In a medium-sized skillet, heat olive oil over medium heat, add butter.
3. Once butter is melted, add garlic and saute for a minute or two.
4. Stir in lime juice until well blended, and then stir in sour cream and salt.
5. Remove from heat and toss with spaghetti in a large bowl.
6. Bake 10 min, toss in Parmesan cheese.
7. Serve topped with cilantro and tomato.

Peanut Butter Chocolate Granola Bars

2011-03-29T07:23:00.000-07:00

Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips

1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.

Radish Butter Spread

2011-03-22T08:16:00.000-07:00

Radish Butter Spread
1/2 cup unsalted butter, softened
1 bunch of radishes, washed and coarsely chopped
1 T dill
2 t parsley
1 t lemon juice
1 t salt
1/2 t pepper
1 loaf Italian bread, sliced in half (lengthwise)

1. Preheat oven to 400*.
2. Place everything except the bread into a food processor and blend well; spread evenly over bread.
3. Turn off oven heat and turn on broiler. Place bread on foil-lined baking sheet; broil for about 7 minutes on top rack, until golden brown and crispy.

Spinach Artichoke Penne

2011-03-15T07:21:00.000-07:00

Spinach Artichoke Penne
1 lb [whole wheat] penne pasta
2 T olive oil, separated
1- 14 oz can artichoke hearts, drained and quartered
2 c spinach, cleaned and dried
1/2 onion, coarsely chopped
1/2 c chicken broth
1 c walnuts
2 cloves of garlic, minced
1/2 pint half & half or heavy whipping cream
1 t salt
1 t pepper
1 c Parmesan cheese

1. Cook pasta to al dente; drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add artichokes to heat up and brown slightly.
3. Meanwhile, place spinach, onion, chicken stock, walnuts, garlic, whipping cream, salt, pepper, and remaining tablespoon olive oil in food processor and blend well (do yourself a favor and do not try the sauce before you blend with artichokes and pasta).
4. Stir spinach sauce into artichoke skillet and loosely cover with lid; simmer over medium-low heat for about 2 minutes.
5. Stir pasta and cheese into skillet and heat for 1 minute. Serve.

Mango Chipolte Chicken

2011-03-08T07:14:00.000-08:00

Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
cooked rice
sour cream (opt)
shredded cheese (opt)

1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.

4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.

4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).

6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.

Baked Tortilla Chips/Pita Chips

2011-03-01T07:58:00.000-08:00

Baked Tortilla Chips/Pita Chips
Any number of tortillas (corn make better tortilla chips; flour have a taste and consistency more like pita chips)
Olive oil
Salt or Garlic salt or Cinnamon-sugar mixture (for sweet, churro-like chips)

1. Preheat oven to 350* and line a baking sheet with foil.
2. Brush both sides of each tortilla with oil and stack.
3. Cut the tortillas into pieces (sixths work well).
4. Spread the chips out in a single layer on baking sheet and season with salt, or garlic salt, or cinnamon-sugar mixture.
5. Bake until golden brown and crisp, rotating the baking sheet once, about 12 to 15 minutes.

Strawberry Pretzel Jello

2011-02-22T07:32:00.000-08:00

Strawberry Pretzel Jello
2 c crushed pretzels
3/4 c butter, melted
1/4 c brown sugar
1- 8 oz block [light or fat-free] cream cheese
1 c sugar
1- 9 oz tub [light] whipped cream
2 c water
2- 3 oz boxes strawberry jello
1- 16 oz pkg frozen [no sugar added] strawberries

1. Preheat oven to 350*.
2. Combine pretzels, butter, and brown sugar; press into a 9x13 pan and bake for 5 minutes. Cool to room temperature.
3. Blend cream cheese and sugar; fold in whipped cream. Spread over pretzel crust and set aside in refrigerator.
4. In a medium-sized pot, boil water; dissolve jello and then stir in frozen strawberries.
5. Chill jello in fridge until partially set, about 10 minutes; spread over cream cheese layer.
6. Chill until set, about an hour. Serve.
Store in the refrigerator.

Cauliflower Pizza Crust

2011-02-15T07:12:00.000-08:00

I got this recipe from my friend Cassie, who got it from here. Of course I tweaked it a bit.

Cauliflower Pizza Crust
1 head of cauliflower, chopped into tiny pieces
2 eggs [or try 3 egg whites]
1 1/2 c shredded cheese (Mozzarella or Cheddar work best)
1 t fennel seeds
2 t dried oregano
1 1/2 T dried parsley
Toppings of choice and extra cheese

1. Preheat oven to 450*; foil-line and grease a baking sheet.
2. Microwave cauliflower until cooked, about 5-8 minutes; drain condensation water and let cool*.
3. In a medium bowl, combine cauliflower, eggs, and cheese; spread evenly on baking sheet.
4. Sprinkle herbs over crust and bake for 17-20 minutes.
5. Remove from oven and turn on broiler.
6. Top with sauce, toppings, and cheese; broil for 1-2 minutes, until cheese is melted and crust is browned well.
*I didn't cook the cauliflower before I mixed it with the eggs and cheese. As a result, my crust was a little more pliable.

Chocolate Pudding

2011-02-08T07:59:00.000-08:00

Chocolate Pudding
¼ c packed light brown sugar
3 T cocoa powder
3 T cornstarch
¼ t salt
2¾ c whole milk
¼ c heavy whipping cream
1 c chocolate chips
½ t vanilla

1. Combine brown sugar, cocoa, cornstarch, and salt in a medium saucepan; whisk in milk and heavy cream until smooth.
2. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat.
3. Reduce heat to medium-low and cook, whisking constantly, until thickened, about 2 to 3 minutes.
4. Take off heat and stir in vanilla.
5. Transfer pudding to a large bowl or several smaller bowls; place plastic wrap directly on surface of pudding.
6. Refrigerate until completely cool, at least 4 hours.
*Recipe courtesy of Cook's Country.

Sesame Parmesan Zucchini

2011-02-01T07:29:00.000-08:00

Sesame Parmesan Zucchini
2 zucchinis, quartered and cut into 1/2" chunks
2 T olive oil
4 t sesame seeds
6 T Parmesan cheese, separated
1/2 t crushed red pepper
1 t garlic salt

1. Preheat oven to 375* and line a baking sheet with foil.
2. Toss everything together in a large ziploc bag, making sure to evenly coat zucchini.
3. Spread in a single layer on baking sheet.
4. Bake 10 minutes and then broil for 5 more minutes.

Mediterranean Orzo

2011-01-25T07:51:00.000-08:00

Mediterranean Orzo
1/4 c extra virgin olive oil
2 T fresh squeezed lemon juice
1 1/2 t (or 2 cloves) minced garlic
1/2 t dried oregano
1/2 t salt, plus more as needed
1/4 t pepper
1/2 t sugar
1 c orzo
1/4 c packed, or 1/2 c loose, golden raisins
1/4 c chopped black olives
1/2 medium red onion, chopped
1/4 c thinly sliced fresh basil
1/4 c crumbled feta cheese

1. Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl.
2. Fill medium pot about 2/3 full of water and bring to a boil; add salt (I used about a tablespoon) and bring back up to a boil.
3. Add orzo and cook a little past al dente, about 8-10 minutes.
4. Drain orzo well; while still hot, add to dressing and coat well.
5. Let cool to room temperature, stirring occasionally; stir in raisins, olives, onions, and basil.
6. Add feta and toss lightly. Serve at room temperature.

Baked Raspberry French Toast

2011-01-18T07:12:00.000-08:00

My mom got this recipe from someone at her church. So good!

Baked Raspberry French Toast
1 c brown sugar
1/2 c butter
2 T water
1- 10 oz bag frozen raspberries*
1 loaf French bread, cut into 1" slices
5 eggs
1 1/2 c milk
1 T vanilla
cinnamon & sugar to taste

1. In a medium saucepan, melt brown sugar and butter on med. high; once butter is melted, add water.
2. Turn up heat a little and stir quickly until mixture foams, then pour into 9x13 baking pan.
3. Let mixture cool about 10 minutes; layer pan with 1/2 bag of raspberries, bread (tearing pieces for corners so that all space is filled with bread), and the rest of the raspberries.
4. In blender, mix eggs, milk and vanilla; pour carefully over the bread, making sure to soak everything. Sprinkle with cinnamon sugar.
5. Cover, refrigerate overnight.
6. Bake at 350* for 45-60 minutes until golden brown.
*You can use canned peaches, minus the juice, or any other fresh or [thawed] frozen fruit. If using bananas, don't add the top bananas until just before baking, to prevent from turning brown.

Banana Walnut Bread

2011-01-11T07:26:00.000-08:00

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Lemon Berry Cheesecake

2011-01-04T08:04:00.000-08:00

Lemon Berry Cheesecake
1 1/2 c fine graham cracker crumbs
7 t butter, softened
2- 8 oz pkgs low-fat cream cheese
1- 14 oz can sweetened condensed milk
2 eggs
2 lemons, zested and juiced
1 t lemon extract
2 T flour
1 c berry jam (I used cherry preserves that I had on hand)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, toss crumbs and butter until evenly coated; press into bottom of pan.
3. In a large bowl, use an electric mixer to whip cream cheese until smooth.
4. Slowly beat in sweetened condensed milk; add eggs, lemon [zest, juice and extract], and flour. Mix well.
5. Spoon over crust and smooth.
6. Heat jam and stir until smooth and fluid; drizzle over cheesecake.
7. Use a fork to swirl jam into top of cheesecake.
8. Bake 30 minutes, until set in middle. Cool to room temperature and serve or chill.

Mustard-Covered Pretzels

2010-12-28T07:28:00.000-08:00

Mustard-Covered Pretzels
1/2 c prepared mustard
1 1/2 T honey
3 t apple cider vinegar
1 t dry mustard
6 c small pretzels

1. Preheat the oven to 400* and spray a large baking pan with nonstick spray coating.
2. In a small bowl, stir together the prepared mustard, honey, vinegar, and dry mustard; add the pretzels, stirring to coat.
3. Spread out the pretzels so that they are in 1 or 2 layers on the pan.
4. Bake for 8 to 10 minutes, stirring once, until the pretzels begin to brown.
5. Cool in the pan or on a wire rack until they begin to crisp.
The pretzels will keep at room temperature for 1 to 2 weeks.

Becky's Cinnamon Rolls

2010-12-21T07:28:00.000-08:00

I grew up eating these every Christmas morning. Merry Christmas!

Becky's Cinnamon Rolls
1/2 c butter, melted
3 T cinnamon
2 c brown sugar

1. Follow this recipe, when you get to step #6, roll out the dough until it is about 1/4" thick.
2. Spread butter over dough, making sure to not go all the way to the edges.
3. Combine cinnamon and brown sugar, sprinkle generously over butter.
4. Starting at one end, roll the dough up on itself; when you get to the other end, pinch the dough together to make a seal.
5. Cut the dough into cinnamon rolls of desired size* (I shoot for about 1"- 1 1/2"); place on greased baking sheet and continue recipe from step #7.
6. Frost as desired. I would recommend this recipe, with a little milk to thin it out.
*An awesome trick that my mom uses for cutting cinnamon rolls is to use floss - lay it under the log of dough, cross over the top where you want to cut, and pull. Easy Peasy.

Mint Chocolate Brownies

2010-12-14T07:35:00.000-08:00

Mint Chocolate Brownies
Chocolate Mix-
1 stick of butter
1 c. water
.5 c. shortening
4 T. unsweetened cocoa
Cake Mix-
2 eggs
2 c. sugar
1 t. cinnamon
1 t. baking soda
1 t. vanilla
.5 c. buttermilk*
2 c. flour
Mint Mix-
1 - 12 oz. bag mint chips (I used Guittard brand)
1/3 c milk
Frosting-
1 stick of butter
4 T. unsweetened cocoa
6 T. milk
1 t. vanilla
3-4 c. powdered sugar

1. Preheat oven to 400*.
2. Place Chocolate Mix in a small sauce pan, on low, until melted and well mixed. Take off heat and set aside.
3. Mix Cake Mix in a large bowl. Add Chocolate Mix.
4. Grease and flour a cookie sheet (with 1/2" sides). Pour batter on cookie sheet, spread evenly, and bake for 22-25 minutes until it passes toothpick test.
5. Let cake cool for at least 10-15 minutes.
6. Melt Mint Mix in microwave, stirring every 20 seconds until fully melted and smooth; spread over brownies. At this point, I like to put the brownies in the freezer to cool the mint while I make the frosting.
7. Frosting: Melt butter, cocoa, and milk in a small sauce pan, on low. Take off heat, add vanilla and powdered sugar until desired consistency. Mix well; spread over brownies.

*To make "buttermilk", combine .5 c. milk with 1 T. vinegar. Mix well and let sit a few minutes before adding to recipe.

Chocolate-Peanut Explosions

2010-12-07T07:44:00.000-08:00

Chocolate-Peanut Explosions
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup milk
1 tsp. vanilla
2 cups flour
3/4 cup semi-sweet chocolate chips
3/4 cup honey-roasted peanuts
8-10 coarsely chopped Reeses (too make it easier, freeze them for about an hour before chopping)

1. Preheat oven to 350*.
2. In a large bowl, mix butter and peanut butter with a mixer on medium-high speed for 30 seconds.
3. Add the sugars, baking soda, and salt; beat until combined.
4. Beat in egg, milk, and vanilla until combined.
5. Mix in flour; stir in chocolate chips, peanuts, and Reeses.
6. Space evenly on an ungreased cookie sheet; bake for about 10 minutes or until lightly browned.

Stewed Okra and Tomatoes

2010-11-30T07:37:00.000-08:00

Stewed Okra and Tomatoes
4 slices [turkey] bacon
1 onion, diced
8-10 pods okra, sliced
1- 14.5 oz can [no salt added] diced tomatoes, undrained
salt and pepper, to taste

1. In medium pan, crisp bacon over medium-high heat. Set aside.
2. Saute onion in pan until tender; add okra and tomatoes.
3. Season with salt and pepper; simmer, uncovered, for 15 minutes.
4. Stir in bacon and serve. I like it over [brown] rice.

Pumpkin Roll

2010-11-23T08:01:00.000-08:00

A healthier take on a classic holiday treat.

Pumpkin Roll
5 eggs, separated (3 whites, 2 whole)
1 1/2 c sugar
1- 15 oz can pumpkin
1 1/2 t lemon juice
1 1/2 c whole wheat flour
1 1/2 t baking powder
1 T cinnamon
1 1/2 t ginger
3/4 t nutmeg
3/4 t salt
Filling*
8 oz [fat free or light] cream cheese, softened
1 c [fat free or light] cool whip
1 c powdered sugar, opt

1. Preheat oven to 375*; grease, line with parchment paper, then grease and flour a jelly roll pan.
2. In a large bowl, beat 3 egg whites and 2 whole eggs on high, about 5 minutes.
3. Gradually beat in sugar; fold in pumpkin and lemon juice.
4. In a separate bowl, sift together dry ingredients; fold in to pumpkin mixture.
5. Spread evenly on to pan and bake for 13-15 minutes. Cake should spring back at the touch; do not over bake or else your cake will break when rolled.
6. Immediately turn out on to a clean hand towel that has been sprinkled with powdered sugar and remove parchment paper (the cake should be a little moist); roll up towel and cake together and cool completely, at least an hour.
7. Whip cream cheese, beat in cool whip and powdered sugar.
8. Unroll pumpkin roll and spread filling evenly over cake; roll back up (sans towel), wrap in plastic wrap, and refrigerate at least 45 minutes before serving.
*I wouldn't recommend using fat free cheese and cool whip unless you want to add the powdered sugar; it's just not very sweet when they're both FF.

Potato Casserole

2010-11-16T07:22:00.000-08:00

Potato Casserole
2 c mashed potatoes (I used instant)
1 c [light] sour cream
garlic salt and pepper, to taste
3 large (or 4 medium) potatoes, sliced and cooked*
1 onion, diced thin
1/4 c butter
1 1/2 c Cheddar cheese
6 slices [turkey] bacon, cooked (opt)

1. Preheat oven to 350*.
2. Spread mashed potatoes evenly on the bottom of a 9x13 pan; spread sour cream over potatoes and sprinkle with garlic salt and pepper.
3. Layer potatoes next; saute onions in butter and pour over potatoes. Top with cheese.
4. Bake for 25-30 minutes. Remove from oven and crumble bacon on top.
*Peel and slice the potatoes thin, then boil then for about a half hour until soft.

Ali's Green Bean Casserole

2010-11-09T07:21:00.000-08:00

Ali's Green Bean Casserole
3 T butter
1/2 onion, diced
2 cans sliced green beans, drained
1- 10.75 oz can cream of mushroom soup
5-6 oz French fried onions, separated
garlic salt and pepper, to taste
1 c Cheddar cheese

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large skillet, saute onions in butter; add green beans, soup, 3 ounces French-fried onions, garlic salt, and pepper. Stir well.
3. Pour into pan and bake for 20 minutes; sprinkle cheese and remaining onions over casserole and bake for another 10 minutes, or until cheese is completely melted.

Stone Ground Bread Co. Rolls

2010-11-02T08:22:00.000-07:00

My parents owned a bakery when I was younger. This recipe is courtesy of my mom.
Stone Ground Bread Co. Rolls
2 c milk
2 T butter
1 T yeast, or 1 packet yeast
1/4 c instant mashed potato flakes
1/4 c sugar
1 T salt
4.5-5 c flour (I would recommend using white flour or a mixture of 2:1 white to wheat, but using only wheat makes the rolls too dense)

1. Heat milk and butter in the microwave for about 2 minutes.
2. Meanwhile, measure potato flakes and sugar into standing mixer. Add hot milk and mix for about a minute on medium-low speed.
3. While continually mixing, add 1 cup of flour, then yeast, then another cup of flour, then the salt.
4. Add rest of flour, then mix on highest setting for about 2 minutes. If dough is still sticky, add a little flour at a time until no dough is sticking to the sides of the bowl.
5. Cover the bowl with a damp towel and let rise for about 45 minutes.
6. Punch down the dough and then form it into whatever shape you are making: rolls or bread; place in greased pan or on greased baking sheet.
7. Turn the oven on for about 30 seconds and then turn it off and place your pan inside; let rise again for 30-45 minutes or until doubled in size. (It may not take more than 30 minutes to rise in this warm environment. You have to watch it carefully so that it doesn't rise too much and fall back on itself, then you'll have collapsed bread or rolls.)
8. After the dough has doubled, take it out of the oven and heat the oven to 350*; Bake bread for 45-50 minutes and rolls for 15-20 minutes. When it's golden brown on top, it's done.
9. Be sure to pop the bread out of the pans when you take them out of the oven and let them cool on racks so it won't get stuck in the pan. And the rolls need to be taken off the baking sheet so they don't get soggy on the bottom.
*makes about 2 doz. rolls or 2 loaves, depending on size

These rolls were made with all whole wheat flour.

Pumpkin Seeds

2010-10-26T08:22:00.000-07:00

Pumpkin Seeds
pumpkin seeds, from one large pumpkin
salt, to taste

1. Preheat oven to 350* and grease a baking sheet.
2. Wash seeds and make sure to get all of the pumpkin guts off of them.
3. Place one layer of wet seeds on baking sheet; sprinkle with salt.
4. Bake for about 15 minutes, until light brown.

Baked Potatoes

2010-10-19T07:49:00.000-07:00

Baked Potatoes
1-4 large russet potatoes
oil to coat (I used olive)
salt

1. Preheat oven to 350*.
2. Wash and brush potatoes with a stiff brush; pat dry and use a fork to poke about 10 deep holes in each potato.
3. Lightly coat with oil and sprinkle with salt; place on middle rack.
4. Bake 60 minutes (75 minutes if more than 4 potatoes) until skin is crisp. Top as desired.

Open-Faced Brie and Tomato Sandwich

2010-10-12T07:29:00.000-07:00

Open-Faced Brie and Tomato Sandwich
2 roma tomatoes, sliced
2 T olive oil
salt and pepper, to taste
4 slices artisan bread (we used pumpernickel)
20-28 thin slices of Brie cheese

1. Turn oven on broil; line baking sheet with foil.
2. Place tomatoes baking sheet and drizzle with olive oil, salt, and pepper.
3. Broil for 5 minutes; set aside.
4. Butter both sides of bread and top each slice with several slices of brie.
5. Broil until cheese is slightly bubbly and light brown, 3-5 minutes.
6. Top with tomatoes and serve warm.

Vinaigrette

2010-10-05T07:53:00.000-07:00

Vinaigrette
3/4 c olive oil
1/4 c white vinegar
1 t minced garlic
1/2 t dried oregano
1 T chopped parsley
salt and pepper, to taste

1. Blend all ingredients in a blender.
2. Let sit 10-15 minutes; whisk before serving.
Store at room temperature, in airtight container.

Bacon and Tomato Spaghetti Carbonara

2010-09-28T07:58:00.000-07:00

Bacon and Tomato Spaghetti Carbonara
16 oz spaghetti
6-8 slices bacon (we used turkey bacon)
5 cloves garlic, minced
1/2 white onion, chopped
1 bay leaf
4 roma tomatoes, diced
1/4 c Parmesan cheese

1. Fill a large pot with water and bring to boil; add spaghetti and cook until al dente.
2. Meanwhile, fry bacon in a large skillet, chop, and set aside.
3. Drain bacon fat, leaving about 1 tablespoon in the skillet (or drain all and add 1 tablespoon olive oil); add garlic, onion, and bay leaf, and saute, covered, until onions are translucent. Remove bay leaf and discard.
4. Drain pasta and return to pot; toss in bacon, garlic, and onions.
5. Toss in tomatoes and cheese; serve.

Cactus Cornbread

2010-09-21T08:27:00.000-07:00

Cactus Cornbread
2 cups water
1/4 t baking soda
3/4 - 1 c diced nopalitos (about 1 large pad)
1 c yellow cornmeal
1 c flour
2 T sugar
1 T baking powder
3/4 t salt
1 egg, beaten
1 c milk
1/4 c butter-flavored shortening (or butter), melted
3/4 c corn

1. Preheat oven to 425*; grease and flour (or cornmeal) an 8" square pan.
2. Boil water and baking soda together; add nopalitos and boil until they become a dull green color. Drain well and set aside.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; blend in egg and milk.
4. Add shortening and mix well; fold in corn and nopalitos.
5. Pour into pan and bake about 25-30 minutes, until golden brown and passes toothpick test.

Roasted Brussels Sprouts

2010-09-14T07:03:00.000-07:00

I had never tried Brussels sprouts before this recipe, so I'm not sure that all Brussels sprouts taste this yummy. ;)
Roasted Brussels Sprouts
1 lb Brussels sprouts
2 T olive oil
1 T minced garlic
1 t dry mustard
1 t ground red pepper
1 t salt
1/4 t pepper

1. Preheat oven to 400*; line a baking sheet with foil.
2. Cut off the stems and remove any yellowing outer leaves of Brussels sprouts; place in a large microwave-safe bowl and microwave for 2 minutes.
3. Toss Brussels sprouts with remaining ingredients; spread evenly on baking sheet and roast for 35-40 minutes, until crisp on the outside and tender on the inside. (Shake the pan from time to time for even browning.)
4. Sprinkle with a little bit more salt and serve.

Banana Cake

2010-09-07T08:33:00.000-07:00

Banana Cake
1 1/2 c sugar
1/2 c shortening (I use butter-flavored)
2 room temperature eggs, separated
3 over-ripe bananas, mashed
1 c buttermilk
1 t baking soda
2 1/4 c flour
1 t baking powder
1/2 t salt
1 t vanilla

1. Preheat oven to 350* and lightly grease two 9" round pans.
2. Cream together sugar and shortening; add egg yolks and bananas and blend well. Set aside egg whites.
3. In a medium-sized bowl, combine buttermilk and baking soda. Be careful - this will expand quite a bit.
4. In another medium-sized bowl, sift flour, baking powder, and salt.
5. Add 1/3 of the wet mixture to the banana mixture, then 1/3 of the dry mixture. Repeat twice until both smaller bowls are empty; stir in vanilla.
6. In a small bowl, whisk egg whites until slightly stiffened; fold into batter.
7. Pour batter into pans and bake 35-45 minutes until cakes pass toothpick test.

Slow Cooker Brisket

2010-08-31T07:33:00.000-07:00

Slow Cooker Brisket
3-4 lbs beef brisket
2 t salt
4 t dry mustard
4 t paprika
2 t garlic powder
1 t pepper

1. Trim all excess fat off brisket.
2. Mix seasonings together well; rub into brisket.
3. Place meat in greased slow cooker with the side that had more fat face-up.
4. Cook for 10-12 hours on low.
5. Remove from slow cooker and let sit for 15 minutes; cut slices across the grain and serve.

Thai Chicken

2010-08-24T07:54:00.000-07:00

Thai Chicken
4 boneless, skinless chicken breasts, diced
6 cloves garlic, minced
1 t salt
1/2 t pepper
1/2 t crushed red pepper
1/4 t ground coriander
1/4 t cumin
1/4 t cinnamon
1/4 t nutmeg
1 lime, zested and juiced
1 white onion, chopped
1/4 c butter
1- 14.5 oz can tomato sauce
1- 14.5 oz can diced tomatoes
1 pint half and half (or heavy whipping cream)
1 bunch cilantro, chopped
about 2 cups brown rice (or however much you want)

1. Place chicken, garlic, spices, and lime zest/juice in a large ziploc bag; place in fridge to marinate overnight.

2. In a large skillet over medium heat, saute onion in butter until clear.
3. Add chicken and marinade; cook, uncovered, about 10 minutes, stirring occasionally.
4. Reduce heat to medium-low and add tomato sauce and tomatoes; cook, covered, for 30 minutes.
5. Remove from heat; add half and half and cilantro just before serving over rice.

Fresh Tomato Pasta Sauce

2010-08-17T08:11:00.000-07:00

Fresh Tomato Pasta Sauce
1 T olive oil
2 cloves of garlic, minced
5 juicy, over-ripe roma tomatoes, diced (or 1 can diced tomatoes)
1 t garlic salt
2 t basil

1. In a large skillet, saute garlic in olive oil over medium heat for about a minute.
2. Add tomatoes, garlic salt, and basil.
3. Simmer sauce, stirring frequently, until liquid has reduced, about 10 minutes.
Serve over spaghetti noodles.

Orzo Primavera

2010-08-10T07:49:00.000-07:00

Orzo Primavera
2 T olive oil
3 cloves of garlic, minced
1 zucchini, shredded or chopped
1 cup carrots, shredded or chopped
3 c chicken broth
1 c uncooked orzo pasta
1/2 c grated Parmesan cheese
2 T parsley
1 c frozen peas
salt and pepper, to taste
3 roma tomatoes, diced

1. Heat a large skillet over medium-high heat; add olive oil.
2. Throw garlic, zucchini, and carrots into skillet and saute for 5 minutes.
3. Add chicken broth and bring to a boil; add orzo and bring back up to a boil.
4. Cover and reduce heat to medium. Cook until most liquid is absorbed and pasta is al dente, about 10 minutes.
5. Uncover and stir in cheese, parsley, and peas; season with salt and pepper.
6. Toss in tomatoes just before serving.

Baked Eggplant Parmesan

2010-08-03T08:11:00.000-07:00

Baked Eggplant Parmesan
2 eggplants
3 egg whites
3 T water
1/2 c fine breadcrumbs
1/2 c shredded Parmesan cheese, separated
1/2 t salt
1/2 t pepper
1 T basil leaves, chopped
1/2 T oregano
1/2 T garlic salt
1/4 t nutmeg
1- 8 oz can tomato sauce
1- 14.5 oz can diced tomatoes (I use no salt added)
1 c mozzarella cheese

1. Preheat oven to 400*; foil line and grease two baking sheets, and grease one 9x13 pan.
2. Cut eggplants into 1/4" slices.
3. In a shallow dish, whisk together egg whites and water.
4. In another shallow dish, combine breadcrumbs, 1/4 cup Parmesan cheese, salt, and pepper.
5. Dredge eggplant slices in egg white mixture and then coat in breadcrumb mixture.
6. Arrange slices in a single layer on baking sheets; bake 15 minutes, flip slices, and bake another 15 minutes.
7. Combine spices, tomato sauce, and tomatoes; spread 1/2 cup on the bottom of the 9x13 pan (just enough for a thin layer).
8. Lay half of the eggplant slices over sauce, overlapping a bit if necessary.
9. Spoon half of the remaining sauce (1 cup) over eggplant and sprinkle half of the mozzarella cheese (1/2 cup) over sauce.
10. Layer remaining eggplant, then remaining sauce, and remaining mozzarella & Parmesan cheeses.
11. Bake, uncovered, for 20 minutes, until sauce begins to bubble and the cheese turns golden.
*Each serving (about 2 slices with sauce) is only 174 calories.
Serve by itself or over wheat pasta.

Stuffed Poblano Peppers

2010-07-27T07:48:00.000-07:00

Stuffed Poblano Peppers
Spicy Ricey Ground Beef Mixture (recipe follows)
10 poblano peppers
2 c Mexican blend cheese

1. Make Spicy Ricey Ground Beef.
2. Preheat oven to 375* and lightly grease 2- 9x13 pans.
3. Cut tops off of peppers (like a pumpkin) and deseed.
4. Stuff ground beef mixture into peppers up to 1/4-1/2 inch from top and replace tops.
5. Lay 5 peppers, alternating directions, on each pan.
6. Bake 30 minutes, sprinkle cheese over peppers, return to oven for 10 more minutes.
7. Let sit at least 5 minutes before serving.

Spicy Ricey Ground Beef Mixture
2 lb ground beef
2 T olive oil
1 - 14 oz can beef broth
1 - 8 oz can tomato sauce
Round 1 Spices-
-1 T onion powder
-2 T garlic powder
-1 t salt
-1/2 t black pepper
-1 chicken bouillon cube, ground
-1 beef bouillon cube, ground
Round 2 Spices-
-5 T crushed red pepper or chili powder
-1 1/2 t garlic powder
-3 1/2 t ground cumin
-1 T brown sugar
-1/2 t onion powder
3 c cooked rice

1. Brown ground beef in a large skillet; drain fat.
2. Add olive oil, beef broth, and tomato sauce; simmer, covered, over low-medium heat for 60 minutes.
3. Stir in Round 1 Spices and simmer, covered, for 30 minutes.
4. Stir in Round 2 Spices; reduce heat to low.
5. Cook for another 20 minutes, stirring occasionally.
6. Take off heat and let cool before adding rice and stuffing into peppers.

Cinnamon Walnut Banana Coffee Cake

2010-07-20T08:15:00.000-07:00

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)

Roasted Nuts (and Toasted Sesame Seeds)

2010-07-13T07:58:00.000-07:00

Roasted Nuts
1. Preheat oven to 400*.
2. Spread nuts evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake 5 minutes; shake.
4. Bake 3-5 more minutes, or until golden brown.
5. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.

Toasted Sesame Seeds
1. Preheat oven to 325*.
2. Spread seeds evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake about 20-25 minutes, shaking once or twice, until browned and fragrant.
4. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.

Slow Cooker Sour Cream & Onion Chicken

2010-07-06T07:24:00.000-07:00

Slow Cooker Sour Cream & Onion Chicken
4 boneless, skinless chicken breasts
1 - 10.5 oz can [reduced fat] cream of mushroom soup
1/2 c [light] sour cream
1 1/4 c water
1 pouch onion soup mix
1/2 onion, chopped
salt & pepper, to taste
rice (opt)
cheddar cheese (opt)

1. Place chicken in slow cooker.
2. Mix remaining ingredients in medium bowl; pour over chicken.
3. Cook on low for 6-8 hours or on high for 4-6 hours; serve over rice, topped with cheese.

Steak Sauce Meatloaf

2010-06-29T08:31:00.000-07:00

Steak Sauce Meatloaf
2 lb ground beef
1/3 c Heinz 57 sauce
1/3 c + 2 T Worcestershire sauce, separated
1 c plain bread crumbs (2-3 pieces of bread left out to dry and then crumbled works if you don't want to buy breadcrumbs)
1/3 c onion, finely chopped
1/4 c celery, finely chopped
1/4 c carrots, finely chopped
2 eggs

1. Preheat oven to 350*.
2. In a large bowl, combine all ingredients (just 1/3 c Worcestershire sauce).
3. Form into loaf and place in the middle of a 9x13 pan.
4. Brush remaining Worcestershire sauce over top and sides of loaf.
5. Bake, uncovered, for about 1 hour, or until cooked all the way through.
Allow to sit 5-10 minutes before serving.

Before (above) and after (below)

The juices around the meatloaf are the fat from the beef and the sweat of the onions.
And the meatloaf is not burned; it's the dark color of the cooked Worcestershire sauce.

Tortillas

2010-06-22T08:18:00.000-07:00

Tortillas
4 c flour
2 t salt
1/2 c shortening
1 c + 2-4 T lukewarm water

1. Sift flour and salt into a large bowl*; cut in shortening.
2. Add 1 cup water, blend well (don't be afraid to get your hands dirty), and gradually add more water until dough is pliable and easy to work with.
3. Halve and let sit about half an hour.
4. Divide dough into golf- to baseball-sized balls, depending on desired thickness of tortillas.
5. Roll out each ball on a floured surface and shape tortillas.
6. Spread a little bit of olive oil on a large pan; place over medium heat.
7. Place rolled out tortilla dough, one at a time, into pan; flip halfway through cooking to evenly cook both sides.

Makes about a dozen 8" tortillas, depending on size and thickness.
*This recipe also works very well in a standing mixer.

2010-06-15T07:50:00.000-07:00

We just moved. I'm still looking for my Kitchenaid...
See you next week!

Peanut Butter Cookies

2010-06-08T07:45:00.000-07:00

Peanut Butter Cookies
1 1/2 c flour
1 t baking soda
3/4 t salt
1 1/4 c peanut butter (I use half crunchy/half creamy)
3/4 c packed brown sugar
1/2 c (1 stick) butter, melted and slightly cooled
1/2 c corn syrup
1/4 c sugar
2 eggs, separated
1 t vanilla extract

1. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. In a separate bowl, whisk peanut butter, brown sugar, butter, corn syrup, sugar, 1 whole egg and 1 egg yolk, and vanilla until smooth; fold in flour mixture, careful not to over mix.
4. Divide dough in half, wrap each half in plastic wrap, and refrigerate at least 30 minutes.
5. Preheat oven to 350*.
6. Roll 1/4 cup portions into balls and space evenly on cookie sheet. Using a fork, flatten balls down into disks.
7. Bake until cookies are puffed and lightly brown around the edges (they will look undone between the cracks), 12-14 minutes, switching and rotating sheets halfway through baking.
8. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

French Toast Batter

2010-06-01T08:42:00.000-07:00

French Toast Batter
2 eggs
1 c milk (for a richer taste, try half & half)
1/2 c sugar
1 1/2 t cinnamon
1 1/2 t vanilla

1. Mix all ingredients in a shallow medium-sized bowl (opt- refrigerate overnight).
2. Quickly dip bread (preferably Texas toast) in batter, careful not to soak up too much batter.
3. Grill on medium-high heat, until lightly brown. Flip and brown other side.
Makes about 10 pieces of french toast.

Yes, this picture was taken with my phone.

Four Layer Angel Strata Pie

2010-05-25T08:27:00.000-07:00

Four Layer Angel Strata Pie
2 pie crusts
2 eggs, separated
1/2 t vinegar
1/4 t salt
1 t cinnamon
1 c sugar, separated
2 c chocolate chips
1/2 c water
2 c heavy whipping cream (do not substitute half & half)
1/2 t vanilla

1. Bake pie crust as directed.
2. Preheat oven to 325*.
Layer 1 - Meringue
1. Whip egg whites (save yolks and set aside in refrigerator) until foamy; beat in vinegar, cinnamon, and salt.
2. Gradually beat in 1/2 c sugar and whip until stiff.
3. Spread half of the meringue over the bottom and sides of each crust.
4. Bake for 15 minutes, until raised and slightly brown. Refrigerate for about 15 minutes, or until completely cool.

Layer 2 - Hard Chocolate
1. In a microwave-safe bowl, mix chocolate chips and water. Microwave for about 2-2 1/2 minutes, stirring every 30 seconds, until smooth.
2. Spread 1/4 of the chocolate into each of the pie crusts; refrigerate 10 minutes until layer is crisp.
3. Stir egg yolks into remaining melted chocolate and set aside in the refrigerator.

Layer 3 - Whipped Cream
1. Whip heavy cream until it starts to firm up; beat in vanilla and remaining sugar.
2. Once whipped cream has thickened, spread 1/4 of it into each pie; refrigerate at least 10 minutes.

Layer 4 - Chocolate Whipped Cream
1. Pull melted chocolate out of the refrigerator and mix in to remaining whipped cream; spread 1/2 of chocolate whipped cream over each of the pies.

2. Chill pie, uncovered, for at least 4 hours before serving. After 4 hours, cover pie.
Pies will keep for up to 4 days, covered in the refrigerator.

Bacon and Asparagus Carbonara

2010-05-18T07:42:00.000-07:00

My variation of this recipe.

Bacon and Asparagus Carbonara
6-8 c water
1 t salt
2 large eggs
1 c Parmesan cheese
2 T olive oil
1 lb bacon, coarsely chopped
13.25 oz (or about .75 lb) spaghetti
1 bunch asparagus, cut into .5-1 inch pieces
4 cloves garlic, minced
pepper and garlic salt to taste

1. Pour water and salt into a large pot and turn on high to boil.
2. Mix eggs and cheese in a small bowl; set aside.
3. Drizzle olive oil in a large skillet set on medium-medium high heat; sprinkle bacon into skillet and cover to cook, stirring occasionally.
4. Once water has boiled, add spaghetti and cook until just al dente; add asparagus and continue to cook for one minute.
5. Drain pasta, reserving 1/2 cup of water to the side.
6. Return pasta to pot and stir in egg/cheese mixture.
7. Drain bacon grease; add garlic to skillet along with 1/4 cup of pasta water. Cook for one minute; turn off heat.
8. Slowly stir pasta/asparagus into bacon/garlic skillet, mixing well. Add more pasta water for desired consistency. Add garlic salt and pepper; serve.

Cream Cheese Frosting

2010-05-11T09:28:00.000-07:00

Cream Cheese Frosting
1 block (8 oz) cream cheese, softened
1 stick butter, softened
.5 t vanilla
2 c powdered sugar

1. Cream together cream cheese and butter.
2. Mix in vanilla.
3. Slowly add powdered sugar.

This will make enough frosting for a 9x13 cake or about 18 cupcakes.

Grad Cap Cupcakes

2010-05-04T07:45:00.000-07:00

Grad Cap Cupcakes
Cupcakes
Frosting
Reese's Peanut Butter Cups
Dove Chocolate Squares
M&Ms (mini work best, I used regular)

1. Place frosting in a piping bag, or a piping bag.
2. Place Reese's cups face down on parchment paper. Dab a little bit of frosting on each cup; lay chocolate square on top.
3. Pipe two tassel lines of frosting coming from the middle of the "cap"; place M&M where the lines meet.
4. Let the grad caps chill in the freezer (or fridge) while you frost the cupcakes [this will cement the chocolate together and harden the tassels].
5. Top each cupcake with a grad cap and serve.

Please excuse the frosting job on this one. It was a long day...

Slow Cooker Orange Chicken

2010-04-27T08:07:00.000-07:00

Slow Cooker Orange Chicken
1.5 lbs boneless chicken
6 oz (1/2 can) frozen orange juice concentrate, thawed (no pulp is best)
3 T brown sugar
1 t balsamic vinegar
1 T kosher salt
3 T ketchup
peanuts (opt)

1. In a small mixing bowl, combine orange juice, brown sugar, balsamic vinegar, salt, and ketchup.
2. Pour sauce mixture evenly over the chicken in the slow cooker and toss to coat.
3. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice. We add peanuts to almost all Asian food we cook. Try it out.

Banana Pudding

2010-04-20T07:48:00.000-07:00

Banana Pudding
3 just-ripe bananas (yellow/light green)
3 T lemon juice, separated
1.5 c sugar, separated
8 large egg yolks
5 T cornstarch
6 c half-and-half
.5 t salt
3 T butter
2 t vanilla

1. Preheat oven to 325*.
2. Place 3 bananas (skin-on) on baking sheet and bake until skins are black, about 20 minutes. Let cool for a minute or two, peel and throw in food processor with 2 T lemon juice until smooth. Place plastic wrap directly on surface of puree (this will prevent "pudding skin" from forming) and set aside.
3. Whisk 1/2 cup sugar, yolks, and cornstarch in a medium bowl until smooth.
4. Bring half-and-half, remaining sugar, and salt to simmer in large saucepan over medium heat.
5. Whisk 1/2 cup half-and-half mixture into yolk mixture, then slowly pour tempered yolk mixture into saucepan; stir in banana puree.
6. Cook until thick, about 2 minutes; remove from heat and stir in butter and vanilla.
7. Place plastic wrap directly on surface of pudding and refrigerate until it begins to set up, about 30 minutes.
*Recipe courtesy of Cook's Country.

Cheesy Chicken Pot Pie

2010-04-13T08:16:00.000-07:00

Cheesy Chicken Pot Pie
Crust:
2 store-bought deep-dish pie crusts
Filling:
.25 c butter
.5 onion, chopped
.5 green pepper, chopped
1/3 c flour
.5 t salt
.5 t pepper
1- 14.5 oz can chicken broth
.25 c milk
2.5 c chicken, cooked and shredded
2 c frozen mixed vegetables
2 c Cheddar cheese, shredded

1. Preheat oven to 425*. Prepare crusts as directed, if needed.
2. In a medium saucepan, melt butter over medium heat; add onion and pepper, cook 2 minutes, stirring frequently.
3. Stir in flour, salt, pepper until well blended. Gradually stir in broth and milk; add frozen veggies.
4. Cover and let cook over medium heat for about 5-7 minutes until thickened; add chicken. Remove from heat.
5. Spoon into crust; top with cheese. Cover with second crust and seal edges. Cut slits in top crust.
6. Place pie pan on a foil-lined cookie sheet to catch any overflow. Bake 35 minutes or until crust is golden brown. During last 15 minutes, cover edges with tin foil to prevent burning.
7. Let stand 5 minutes before serving.

Baked Stuffed Jalapenos

2010-04-06T16:37:00.000-07:00

A healthier take on stuffed jalapenos.

Baked Stuffed Jalapenos
15-20 jalapenos
8 oz cream cheese
1 c Cheddar cheese
1 c Feta cheese (opt)
2 tsp herbs de providence
2 tsp garlic salt
eggs and breadcrumbs (opt)

1. Preheat oven to 425*. Put on gloves. I cannot stress this enough.
2. Cut the stems off of the jalapenos, cut in half length-wise, and remove seeds.
3. In a medium bowl, combine cheeses and seasonings. Spoon mixture into jalapenos.
4. If desired, dip jalapenos in beaten eggs, then coat in breadcrumbs. (Personally, I prefer them without the bread crumbs because they have more of a kick without.)
5. Line jalapenos up on a foil-lined cookie sheet and bake for 40-45 minutes.

Without coating:

With coating:

Chocolate Fondue

2010-03-30T07:21:00.000-07:00

Chocolate Fondue
1.5 c chocolate chips
.5 c heavy cream (or half and half)
2 tsp vanilla

1a. Place chocolate chips in little dipper slow cooker. Pour cream and vanilla over chips, cover, and let sit for about an hour. Do not stir during that hour - it will be ok. :)

1b. Place all ingredients in microwave-safe bowl; heat in microwave, stirring every 30 seconds, until chocolate is completely melted.

Serve with marshmallows, bananas, apples, pretzels, etc.

Slow Cooker Cream of Chicken Chicken

2010-03-23T22:46:00.000-07:00

Slow Cooker Cream of Chicken Chicken
4-6 boneless, skinless chicken breasts, uncooked
2 cans (10.75 oz) cream of chicken soup
1 envelope dry onion soup mix
2 T celery salt
1 t basil
1 t parsley
1 c sour cream (or cream cheese for a richer taste)

1. Place chicken in 3.5 to 5-qt slow cooker.
2. Mix soup, soup mix, celery salt, basil, and parsley together; pour over chicken.
3. Cover and cook on low for 6-8 hours or high for 4 hours. One hour before serving, stir in sour cream (cream cheese).