I have for probably 6 months to a year said that I would consolidate the family recipe blog. Well yes today I moved all of the recipes over from the old blog because Michelle can no longer post on that one. She some how managed to erase the blog and Lisa had magical powers that brought it back from who knows where, but Michelle can no longer post on it and no one can add her either. So hopefully this will all work out and people can start posting recipes again.
Hope all is well and love you all!
Nicole
Sunday, October 2, 2011
BBQ Sauce
Preface:
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.
Ingredients:
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes
Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).
Original recipe found here
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.
Ingredients:
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes
Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).
Original recipe found here
By, Michelle
The Best Cheesecake
I found a really good cheesecake recipe online! I highly recommend following the instructions exactly (using room temp ingredients, using the water bath, etc.). I love cheesecake so the all the steps were worth it for me.
Ingredients
• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan
Directions
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
For original recipe and additional flavor variations go here.
Ingredients
• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan
Directions
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
For original recipe and additional flavor variations go here.
By, Michelle
Chocolate Chip Cookies
Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
By, Michelle
Winger's Wing Sauce
For those of you who have lived in Utah you have probably heard ofWinger's. We love their hot wings and last night we made some of our own. The sauce is pretty close to what they have at Winger's. It was delish! If you like hot wings you should try it!
1 cup Frank's Red Hot Sauce
1 1/2 cups brown sugar
Mix the two ingredients together in a saucepan until sugar disolves. That's it! We serve our wings with ranch to help with the spicyness.
1 cup Frank's Red Hot Sauce
1 1/2 cups brown sugar
Mix the two ingredients together in a saucepan until sugar disolves. That's it! We serve our wings with ranch to help with the spicyness.
By, Michelle
Honey Lime Grilled Pork Tenderloin with Citrus Salsa
This recipe was in the December 2009 issue of Sunset Magazine. We tried it and it's fabulous. I like it better with the citrus salsa, but Sheldon likes it better with out so I think it's just a matter of taste. I am definitely a citrus lover (especially limes!).
Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.
Total: 45 minutes
Yield: Serves 4
Ingredients
1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios
Preparation
1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.
2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.
3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.
4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.
5. Slice pork, brush with thickened glaze, and serve with citrus salsa.
Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.
Total: 45 minutes
Yield: Serves 4
Ingredients
1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios
Preparation
1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.
2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.
3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.
4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.
5. Slice pork, brush with thickened glaze, and serve with citrus salsa.
By, Michelle
Homemade Marshmallows
Here is the famous marshmellow recipe by Marth Stewart. These things are so good! They work really well with Fondue. I am going to make some for the holidays and give them to friends along with some homemade cocoa mix. If you're feeling adventurous you can also add some peppermint extract. Mmmm mmmm.
Ingredients
Makes 24
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
Directions
1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
.
Recipe found on the Martha Stewart website here.
Ingredients
Makes 24
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
Directions
1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
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Recipe found on the Martha Stewart website here.
By, Michelle
Baked Spaghetti Squash Lasagna Style
A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.
2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.
3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.
5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.
2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.
3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.
5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.
By, Michelle
Spice-Rubbed Chicken with Black Bean Salsa
Spice-Rubbed Chicken with Black Bean Salsa
This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.
Salsa:
1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced
Chicken:
4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil
Dry Rub Mix:
2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne
1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.
2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.
Serves 4
Salsa:
1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced
Chicken:
4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil
Dry Rub Mix:
2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne
1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.
2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.
Serves 4
By, Michelle
Tomato, Avocado, Feta Chicken
While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.
Topping:
Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.
Grill or bake chicken breasts. Add topping and serve. Yummm.
Topping:
Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.
Grill or bake chicken breasts. Add topping and serve. Yummm.
By, Michelle
To Die For Blueberry Muffins
So, I tried this recipe this morning and it was really good! I substituted buttermilk for the milk, however, as I had some extra and buttermilk makes everything better;-) It was a bit dry so I added about 1/8 of a cup more of the buttermilk. Super good and the crumb topping is not flour-y at all the way some are.
Ingredients
Directions
By, Lora
Fresh Pesto
I've made this one a ton and it is delish! Perfect to have in the refrigerator and put a bit on pasta or even on salad. I don't usually put in the tomatoes since some people don't like them, but it sounds good. It will last for a month or more in the fridge but you can freeze it in cube shapes and have some throughout the year. I have a lot of fresh basil and parsley so it is the best!
6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes
Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.
By, Lora
6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes
Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.
By, Lora
Rolo Cookies
So this recipe is one from a lady in our ward. They are delicious cookies. I promise you wont be able to eat just one. I have also had them made with dark chocolate cocoa powder and for all of you dark chocolate fans they are extra yummy. I also have put York Peppermint Patties inside instead of rolos, best with the dark chocolate batter. I had to cut the patties is half though. I also just made the batter and added white chocolate chips, no rolling needed. Just drop them onto the cookie sheet. Hope you enjoy.
1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos
Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.
Bake at 375* for 7-10 minutes.
Yeilds 3 dozen
1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos
Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.
Bake at 375* for 7-10 minutes.
Yeilds 3 dozen
Pear Honey
Hey Folks- Sorry I haven't added anything in a while. Sheldon and I have been on the Atkins diet for a couple weeks and therefore I haven't made anything tasty. Seriously, we are eating steamed vegetables and chicken.
BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.
My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar
Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.
I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!
BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.
My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar
Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.
I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!
By, Michelle
PF Chang's Lettuce Wrap Knock-off
Oh how I wish I had come up with this recipe before we attempted these at our recipe club. I combined a couple recipes I found online and came up with what we decided is a pretty good copy of the real deal. I used the pre grilled chicken that's sold at the grocery store and canned mushrooms to save time. The second time I made it I cooked the chicken and used fresh mushrooms. The taste wasn't any different and it took about 3x longer to use fresh... but the decision is yours. The amount of mushroom/water chestnuts you use can be adjusted to your preference.
Ingredients
2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)
For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)
About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic
Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.
Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.
I hope you like it. I know it's missing the mustard but we didn't miss it.
Ingredients
2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)
For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)
About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic
Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.
Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.
I hope you like it. I know it's missing the mustard but we didn't miss it.
By, Michelle
Fish Tacos
Ingredients
Tacos:
1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)
Cream Sauce:
1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste
Garnish:
shredded cabbage
salsa
Directions
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Make cream sauce.
Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.
Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.
Tacos:
1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)
Cream Sauce:
1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste
Garnish:
shredded cabbage
salsa
Directions
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Make cream sauce.
Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.
Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.
By, Michelle
Tomato Salsa
Our new fave! Sheldon is the master salsa maker and he's been using this recipe lately.
2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper
In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!
P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.
2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper
In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!
P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.
By, Michelle
Homemade Hostess Cupcakes
This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.
For the Cupcakes:
Chocolate cake mix (or see link above)
For the Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme
For the Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
For the Icing:
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla
Prepare and bake the cupcakes (using paper liners).
For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)
Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.
Store in the refrigerator.
For the Cupcakes:
Chocolate cake mix (or see link above)
For the Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme
For the Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
For the Icing:
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla
Prepare and bake the cupcakes (using paper liners).
For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)
Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.
Store in the refrigerator.
By, MIchelle
Easy Chocolate Truffles
Soooo good (and super easy too).
Ingredients
1 (8 ounce package Phili cream cheese
3 cups powdered sugar
12 (1 ounce) squares Baker's semi-sweet baking chocolate (melted)
1 1/2 tsp vanilla
Suggested coatings, such as ground walnuts, unsweetened cocoa, powdered sugar and/or angel flake coconut.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
Add melted chocolate and vanilla, mix well. Refrigerate 1 hour until chilled.
Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator.
I've also added some raspberry flavoring to the truffles and it was delish!
Ingredients
1 (8 ounce package Phili cream cheese
3 cups powdered sugar
12 (1 ounce) squares Baker's semi-sweet baking chocolate (melted)
1 1/2 tsp vanilla
Suggested coatings, such as ground walnuts, unsweetened cocoa, powdered sugar and/or angel flake coconut.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
Add melted chocolate and vanilla, mix well. Refrigerate 1 hour until chilled.
Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator.
I've also added some raspberry flavoring to the truffles and it was delish!
By, Michelle
Chicken Salad
A good way to use any left over rotissery chicken.
2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste
Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.
Original recipe found on allrecipes.com. I did tweek it a bit.
2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste
Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.
Original recipe found on allrecipes.com. I did tweek it a bit.
By Michelle
Cake Mix Cookies
I decided to start transferring the recipes I have been collecting from all of us these passed few years. This is one of Michelle's.
1 package cake mix
1/3 c. soft butter
1 egg
1/4 cup water
Mix all ingredients and drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Michelle's favorite mix to use is confetti cake.
1 package cake mix
1/3 c. soft butter
1 egg
1/4 cup water
Mix all ingredients and drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Michelle's favorite mix to use is confetti cake.
Broiled Tilapia
From Michelle
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons Mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds Tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons Mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds Tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
Cheesy Cream of Potato Soup
From Michelle
3 medium potatoes
1 tsp. fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups chicken broth
1 T. margarine or butter
1 T. flour
1/8 tsp. salt
dash pepper
1 can cheddar cheese soup
1/2 cup cooked and crumbled bacon pieces
Cook bacon.
Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.
In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.
3 medium potatoes
1 tsp. fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups chicken broth
1 T. margarine or butter
1 T. flour
1/8 tsp. salt
dash pepper
1 can cheddar cheese soup
1/2 cup cooked and crumbled bacon pieces
Cook bacon.
Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.
In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.
Rib Rub
1/2 c. salt
1/2 c. black pepper
1/2 c. ground chili pepper
1/2 c. brown sugar
1/2 c. adobo
1/4 c. paprika
2 Tbsp. cinnamon
2 Tbsp. allspice
1/2 c. black pepper
1/2 c. ground chili pepper
1/2 c. brown sugar
1/2 c. adobo
1/4 c. paprika
2 Tbsp. cinnamon
2 Tbsp. allspice
Salsa Verde
1 1/2 pound tomatillos
1 Tbsp. fresh lime juice
1/2 C. finely chopped white onion
1/2 C. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 tsp. sugar
salt and black pepper
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Michelle
1 Tbsp. fresh lime juice
1/2 C. finely chopped white onion
1/2 C. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 tsp. sugar
salt and black pepper
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Michelle
Easy Peach Crisp
from Michelle
2 cans sliced peaches
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg
Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.
**for apple crisp, increase the brown sugar to 3/4 cup.
2 cans sliced peaches
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg
Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.
**for apple crisp, increase the brown sugar to 3/4 cup.
Lentil Soup with Beef
from Michelle
2 Tbsp. Olive Oil
1 1/2 pounds boneless beef chuck, cut into 1 -inch cubes
salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 tsp chopped fresh rosemary leaves
1 1/2 tsp. dried oregano
6 (14 ounce) cans beef broth
1 (28 ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef, and any accumulated juices from the bowl, to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
**I have made this recipe in a crock pot before and it turned out great. I followed the instructions for browning the beef and added the veggies and spices. Cooked on high for about an hour then added the lentils. In my experience, it takes longer for the lentils to cook, so allow plenty of time. I use about 1 1/2 cups lentils. I also omitted the celery and used dried spices. It makes quite a bit and freezes well.
1 1/2 pounds boneless beef chuck, cut into 1 -inch cubes
salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 tsp chopped fresh rosemary leaves
1 1/2 tsp. dried oregano
6 (14 ounce) cans beef broth
1 (28 ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef, and any accumulated juices from the bowl, to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
**I have made this recipe in a crock pot before and it turned out great. I followed the instructions for browning the beef and added the veggies and spices. Cooked on high for about an hour then added the lentils. In my experience, it takes longer for the lentils to cook, so allow plenty of time. I use about 1 1/2 cups lentils. I also omitted the celery and used dried spices. It makes quite a bit and freezes well.
Cinnabon Cinnamon Rolls
These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.
from Michelle
Rolls:
1/2 c. warm water
2 pkgs dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 c. margarine, melted
2 eggs
1 tsp. salt
6 c. flour
Cream Cheese frosting:
8 oz. cream cheese, softened
1/2 c. margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk
Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.
Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOTOVERBAKE!
Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.
from Michelle
Rolls:
1/2 c. warm water
2 pkgs dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 c. margarine, melted
2 eggs
1 tsp. salt
6 c. flour
Cream Cheese frosting:
8 oz. cream cheese, softened
1/2 c. margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk
Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.
Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOTOVERBAKE!
Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.
Biscuits and Tomato Gravy
From Nicole (one of Nate's childhood breakfasts)
2 Tbsp. vegetable oil
2 heaping Tbsp of flour
dash of salt
dash of pepper
1 tsp. chicken bullion
2 (8 oz) cans of whole peeled tomatoes, blended with juice
2 tsp. honey
milk if needed
Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.
2 Tbsp. vegetable oil
2 heaping Tbsp of flour
dash of salt
dash of pepper
1 tsp. chicken bullion
2 (8 oz) cans of whole peeled tomatoes, blended with juice
2 tsp. honey
milk if needed
Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.
Mango Salsa
This salsa is good with tortilla chips, over grilled chicken, or with fish.
1 (15 oz. ) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4 inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. garlic salt
1/4 tsp. ground cumin
In a medium bowl, combine all ingredients.
1 (15 oz. ) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4 inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. garlic salt
1/4 tsp. ground cumin
In a medium bowl, combine all ingredients.
Funeral Potatoes
from Michelle
4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter
Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).
4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter
Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).
Quick Quiche
From Essential Mormon Celebrations Cookbook
1 (10 oz) package frozen chopped spinach
8 eggs
3 cups milk
1 tsp salt
1/2 c. chopped onion
1/2 c. butter, melted
1 1/2 c. Bisquick
2 c. grated Cheddar or Monterey Jack cheese
2 c. diced ham
1 recipe quiche sauce (see below)
parsley, chopped
1 red pepper, diced, for garnish
Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.
Quiche Sauce
1 (10 oz.) can cream of Mushroom soup, undiluted
1/2 c. sour cream
Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.
1 (10 oz) package frozen chopped spinach
8 eggs
3 cups milk
1 tsp salt
1/2 c. chopped onion
1/2 c. butter, melted
1 1/2 c. Bisquick
2 c. grated Cheddar or Monterey Jack cheese
2 c. diced ham
1 recipe quiche sauce (see below)
parsley, chopped
1 red pepper, diced, for garnish
Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.
Quiche Sauce
1 (10 oz.) can cream of Mushroom soup, undiluted
1/2 c. sour cream
Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.
Ultimate Chicken Fingers
from Nicole
3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips
2/3 C. original Bisquick mix
1/2 C. grated parmesan cheese
1/2 tsp. salt or garlic salt
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter, melted
heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.
3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips
2/3 C. original Bisquick mix
1/2 C. grated parmesan cheese
1/2 tsp. salt or garlic salt
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter, melted
heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.
Chocolate Ice Cream
From Nicole
2 C. heavy cream
1 C. light cream or half and half
1/2 C. unsweetened cocoa powder
1, 14oz. can sweetened condensed milk
1 Tbsp. vanilla
However many crushed Oreos you desire
**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.
Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.
2 C. heavy cream
1 C. light cream or half and half
1/2 C. unsweetened cocoa powder
1, 14oz. can sweetened condensed milk
1 Tbsp. vanilla
However many crushed Oreos you desire
**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.
Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.
Beef Stroganoff
From Mom
1/2 lb. ground beef
1/4 C. chopped onion
1/2 clove garlic
2 Tbsp. butter
1/2 can creamed chicken soup
1/2 C. sour cream
salt and pepper
Brown meat and onion in butter. Add garlic, salt and pepper. Add soup, sour cream and simmer for 15-20 minutes. Makes 4 servings.
Serve with buttered noodles or rice.
1/2 lb. ground beef
1/4 C. chopped onion
1/2 clove garlic
2 Tbsp. butter
1/2 can creamed chicken soup
1/2 C. sour cream
salt and pepper
Brown meat and onion in butter. Add garlic, salt and pepper. Add soup, sour cream and simmer for 15-20 minutes. Makes 4 servings.
Serve with buttered noodles or rice.
Penne All' Americiana
from Nicole, courtesy of Sunset Magazine
8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese
Cook pasta according to package directions; drain and set aside.
Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.
8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese
Cook pasta according to package directions; drain and set aside.
Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.
Chocolate Zucchini Cake
3/4 C. butter
2 C. sugar
3 Tbsp. unsweetened cocoa powder
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 3/4 C. flour
3 eggs
2 tsp. vanilla
2 C. grated zucchini
1 1/2 tsp. baking soda
1/2 C. milk or buttermilk
Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.
2 C. sugar
3 Tbsp. unsweetened cocoa powder
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 3/4 C. flour
3 eggs
2 tsp. vanilla
2 C. grated zucchini
1 1/2 tsp. baking soda
1/2 C. milk or buttermilk
Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.
Salmon Patties
From Mom
1 can Salmon, or tuna
1 egg, I sometimes use two eggs depending on how dry it is.
1/2 C. bread crumbs
1 tsp. powdered onion (or desired fresh)
Worcestershire sauce, to taste
Mix ingredients together. Form into patties and dip in more bread crumbs. Fry in a little oil in a skillet.
1 can Salmon, or tuna
1 egg, I sometimes use two eggs depending on how dry it is.
1/2 C. bread crumbs
1 tsp. powdered onion (or desired fresh)
Worcestershire sauce, to taste
Mix ingredients together. Form into patties and dip in more bread crumbs. Fry in a little oil in a skillet.
Sugar Cookie Frosting
From Nicole, courtesy of Sunset Magazine
1/2 C. butter (room temperature)
1 lb. powdered sugar
3 Tbsp. half and half
2 tsp. vanilla extract
( for thinner frosting add more half and half)
In mixer bowl, beat butter until very smooth, add powdered sugar, half and half, and vanilla. Beat until very smooth. Tint with food coloring.
1/2 C. butter (room temperature)
1 lb. powdered sugar
3 Tbsp. half and half
2 tsp. vanilla extract
( for thinner frosting add more half and half)
In mixer bowl, beat butter until very smooth, add powdered sugar, half and half, and vanilla. Beat until very smooth. Tint with food coloring.
Lemon Butter Caper Sauce
From Nicole
Use on grilled or broiled Salmon, tuna, chicken or turkey
2 tsp. capers, drained and rinsed (if capers are large, chop)
4 Tbsp. butter
1 small clove garlic, finely minced
2 Tbsp. lemon juice
1 tsp. lemon zest
parsley
In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.
Use on grilled or broiled Salmon, tuna, chicken or turkey
2 tsp. capers, drained and rinsed (if capers are large, chop)
4 Tbsp. butter
1 small clove garlic, finely minced
2 Tbsp. lemon juice
1 tsp. lemon zest
parsley
In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.
Grandma's Chocolate Chip Cookies
from Nate's Grandma
1 1/3 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 C. flour
12 oz. package Chocolate chips
Soften butter; blend with brown sugar, white sugar, eggs and vanilla. Mix in salt, baking soda, and flour. Add chocolate chips. Bake at 350* for 8-10 minutes. DO NOT OVER BAKE!!
1 1/3 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 C. flour
12 oz. package Chocolate chips
Soften butter; blend with brown sugar, white sugar, eggs and vanilla. Mix in salt, baking soda, and flour. Add chocolate chips. Bake at 350* for 8-10 minutes. DO NOT OVER BAKE!!
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