Our Favorite Recipies

Fondue

2011-08-13T15:07:00.000-07:00

9oz brie cheese cubed and rind removed
1/4 C. chicken broth
1 clove garlic
parmesian cheese shredded
cooked shrimp,chicken, steak. Blanched brocoli,cauliflour. Apples. Cubed french bread.

Crush garlic and rub on bottom and sides of fondue pot. Place remainder of garlic in bottom of sauce pan. add chicken broth. Add brie cheese when broth is hot and stir with wooden spoon to melt. Add parmesian cheese to taste. If to runny add more cheese. If too thick add more broth. Pour into fondue pot and serve with meat, veggies, fruit, bread or anything you would like to dip.

Apricot Jam

2011-08-13T14:55:00.000-07:00

8 C. diced apricots
1/4 C. Lemon Juice
6 C. Sugar

Combine and bring to boil. Cook on medium high heat continually stirring for 15-20min min or until slightly thickened. Process in jam jars 10min. I love this recipe because you don't have to use pectin. Also dont worry about peeling the skin off the apricolts either. Just remove the pits and dice. I added jalapeno to a batch and reduced the sugar to 5 C. instead of 6 . Eat with cream cheese and crackers. Yummy!!

Cake Pops -By Kami

2011-08-11T19:12:00.000-07:00

Cake Pops (Our new favorite way to eat cake)

1 cake mix, mixed and baked as directed, cooled completely...(I usually make with cake extender)

3/4 can vanilla frosting (or make your own it's better)

High quality melting chocolate, melting chips or choc. chips

Sprinkles

In a large bowl crumble the cake mix into very fine pieces. Stir in 3/4 can of frosting until well mixed (will be sticky). Scoop out batter using a cookies scoop into your hands and roll into a 1" ball. Place on a lined cookie sheet (waxed paper) and insert a sucker stick. Cover and Freeze.

Melt chocolate/coating into a glass bowl. Take 3-5 pops out of the freezer at a time and quickly dip in chocolate and shake with sprinkles. Place in a styrafoam square to dry so they look pretty. Repeat. These are so fun and easy to make. You can mix and match cake/coating flavors to your taste. Our favorite is chocolate cake with vanilla coating. I am making and packaging 200 for a wedding next week! Wish me luck!!!!

My kids (and the neighbor kids) love them...they are so fun to eat and the possibilities for flavoring/decorating them are endless!

They are also great for favors/gifts. The one pictured on the right was made for my daughters dance teammates to wish them luck before a dance competition. They are darling

boxed up as a boquet too! Have fun!

Bunny Buns - Mindee W.

2011-03-28T19:19:00.000-07:00

The kids and I saw these cute buns in this months issue of The Friend (April 2011). We decided to give them a try last Sunday. They do take some time and patience, but they were really yummy and fun to make!

Ingredients:
1 pkg. active dry yeast (2 1/4 tsp.)
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 tsp. salt
2 eggs, beaten
1/4 cup orange juice
2 Tb.grated orange peel
5 1/2 cups flower, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 tsp. butter.

1. Sprinkle yeast in warm water and set aside
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5-10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl and put in a warm place. Let rise for 2 hours or until doubled in size. Punch down and let stand for 10 minutes.
5. On lightly floured surface, roll dough into a rectangle 1/2 thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one of the strips into pieces 1/2 inch long, and roll into balls (for tails).
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let raise in warm place for 45-60 minutes, until nearly double in size. Bake at 375 degrees for 12-15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while still warm.

* Changes: I did a thicker vanilla frosting instead of the glaze and added decorations to make bunny faces. I did mini choc. chips for the eyes, jelly bean decors for the nose and chocolate jimmies for the whiskers. This recipe made about 23 buns for us.

My new favorite Oatmeal Cookie recipe

2011-03-14T18:34:00.000-07:00

These are so yummy and stay soft for a couple days.

Oatmeal Chocolate Chip Cookies
Time: 1 1/2 hours
Yield: about 70 cookies

1 C butter softened
1 C shortening
1 1/2 C brown sugar
1 1/2 C white sugar
4 eggs
2 t vanilla
1 t water
3 C flour
2 t baking soda
2 t salt
2 t baking powder
1/2 t nutmeg
1 t. cinnamon
4 C oatmeal (quick cooking or regular)
4 C chocolate chips (milk chocolate or semi sweet)
1 C. walnuts
1.C. Coconut

May substitute chocolate chips for raisins.

1. Cream together the butter, shortening, brown sugar, and white sugar. Cream the mixture well, now! I would get to creaming this buttery bliss for about 4 minutes.

2. Add your vanilla and water and mix just until combined.

3. In a separate bowl combine the dry ingredients (all but the chocolate chips) together with a wooden spoon.

4. Add the dry mixture to the creamed mixture and stir to incorporate. Add your chocolate chips, give them a stir to incorporate and you are good to go.

5. Roll into 1 1/2 inch balls and place on a sprayed cookie sheet.

6. Bake at about 350 degrees for 8 minutes. (For convection ovens bake at 325 for 6 1/2 minutes). Don't over bake my friends! When your cookies have cracks down the middle, take them out and let them finish cooking on the pan for about 3-5 minutes

~ One Pot Slow Cooker Indian Chicken Stew~ Sundee Yardley

2011-03-14T18:23:00.000-07:00

I'm always looking for a good one pot crock pot meal. I found this recipe in a magazine while waiting at the doctors office with Kallie and Rayne. It was a $400.00 winner of a recipe contest. It is healthy and yummy.

Slow Cooker Indian Chicken Stew

2 lbs skinless, boneless chicken thighs, cut into 1 inch pieces.
1 medium onion, chopped
3 cloves garlic, minced
5 tsp curry powder
2 tsp ground ginger
1/2 tsp salt
1/4 tsp. pepper and/or cayenne pepper
2 15-oz cans garbanzo beans, rinsed and drained.
2 14.5 oz cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 Tbsp. lime juice
1-9 ounce pkg. fresh spinach.

Hot cooked rice

Directions. In a slow cooker add chicken, onion, and garlic. Then add curry powder, ginger, salt, and pepper. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high heat for 4 to 5 hours or on low heat for 8 to 10 hours.

Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Make 8 (1 1/2 cup) servings.

~Hamburger Veggie Skillet~

2011-03-02T17:31:00.000-08:00

This recipe is best when using fresh garden veggies, and can be played with using and combining different veggies. I decided to try it with some asparagus, it's one thing I cant grow in my garden, but wish I could. I had it and the other things on hand, so decided to whip it up for dinner the other night. I DO have to admit it's much better with the red potatoes, onion, carrots, and squash from my garden, but the asparagus in this was sure a yummy combo!

* 1lb hamburger, ground (don't drain off the grease, unless it's tons. Works well for the veggies to not stick)

* One medium sized onion, diced

* 5-6 whole carrots, peeled, chopped in circles or cubed

* 6-8 Red potatoes, skins left on and cubed

* One bundle of asparagus, cut into thirds

* Salt, pepper, garlic salt, and parsley to taste

In large skillet brown the hamburger, onion and seasonings.

Add the carrots and potatoes, cook these until tender.

Then add the asparagus, cover and cook about 10 min longer, stirring occasionally.

Serve & Enjoy!!

Me and the fam love this made all different ways, it's easy, and you only dirty up one skillet :)

Just added the asparagus...

Lookin good....

Ready to dig in......

Garlic Bread with ham, cheese and asparagus- Sylvia Brindley

2011-02-14T12:48:00.000-08:00

Ingredients:

1 loaf pre-made garlic bread (I like Lin's the best)

Provolone or Swiss cheese

Thin sliced deli ham

fresh asparagus

Directions:

Steam asparagus in 4TBS water, 3TBS olive oil, 1-2TBS garlic salt, and pepper to taste. Steam for 7-10 mins only.

Open garlic bread and broil until toasted brown

Take out and top with thin sliced ham, asparagus, then the cheese on top. In that order.

Put loaf of garlic bread back in broiler until cheese is melted and slightly brown.

Take out and Enjoy!!

This is SO,SO good!! It's now one of our favorites! We love asparagus at our house and it's so healthy for you!

Starting the layering...

Topped with provolone cheese....

Back into the broiler....

DELICIOUS!! Melty, Crunchy, Goodness! And the other best part...it's easy to make!

Honey Chicken Stir Fry with Chinese Noodles- Cindee

2011-01-28T10:18:00.000-08:00

Honey Chicken Stirfry
Ingredients
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice or chinese noodles below
Directions
1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
2. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

Footnotes

Nutritional Analysis: One serving (1 cup stir-fry mixture; calculated without rice) equals 243 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 470 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Chinese Noodles
Cold spaghetti, 1-2 garlic cloves minced, 1 bunch of green onions chopped, 1 C. celery chopped. Sautee garlic, green onion, celery in 2t of oil. Add spaghetti and mix well. Add soy sauce to taste, mix again and Serve with stir fry.

Gingerbread Cookies

2010-12-19T20:34:00.000-08:00

So I'm sure many of you have a gingerbread recipe you already use. I found this one on allrecipies.com and they turned out really moist and soft. Also I took a pic of some of the different ways I decorated them and wanted to share how they turned out. - Cindee B.

Ingredients
3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days. Yield 2 dozen.
Footnotes
Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.
Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick® Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.
Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.
Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.

Super Sloppy Joes

2010-11-04T16:56:00.000-07:00

This is a recipe my sister-in-law gave to me, we love it. The steak seasoning gives it alittle spicy kick. Yum!!! ~Janette Roach~

Super Sloppy Joes
Recipe courtesy: Rachael Ray

1Tbsp. extra-virgin olive oil
1 1/4 lbs. ground beef
1/4 c. brown sugar
2tsp to 1 Tbsp McCormick brand Montreal Steak Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped ( I omitted)
1 Tbsp. red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp. tomato paste
Hamburger buns of choice.

Heat a large skillet over medium high heat. Add oil and meat to the pan let brown. Add brown sugar and steak seasoning to meat. When the meat has browned, add onions and red peppers to the skillet. Add red wine vinegar and Worcestershire sauce, tomato paste and sauce. Stir well. Let simmer for 30-40 mins on low. Stir every few mins. Serve on lightly butter toasted bun. Serves 6-8)

White Chicken Chili posted by Lacee D.

2010-11-01T19:59:00.000-07:00

White Chicken Chili
I got this recipe from The Food Nanny Rescues Dinner via ABC4.com

Ingredients:
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne (I use a few dashes of hot sauce)
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese (I cut it down to 2 cups)
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family
or guests tear the bread instead of serving it sliced. Pass the butter.
Variation: For a thinner chili, the consistency of soup, add more chicken broth,
up to 6 cups total

~Super Easy PuMpKin Chocolate Chip Cookies~ Sylvia Brindley

2010-10-25T08:01:00.000-07:00

These are so good and SO easy, my kids love them. I made this double batch for my Young Women the other night.

1 15oz. can PuMpKiN
1 Spice Cake mix (dry)
1 Bag mini Chocolate Chips

Combine the cake mix with the pumpkin, mix until well blended. Stir in choc. chips.
Heat oven to 350 degrees. Spoon out onto lightly greased cookie sheet, depending on size, bake 10-12min, or until they spring back when touched. That's it! YUMMY!

CRUMB TOP APPLE OR CHERRY PIE - Linda Chipman

2010-10-17T15:04:00.001-07:00

I decided to make some crumb crust pies for Sunday dinner. Since the recipe makes two crusts anyway, I decided to make two kinds: cherry and apple. We liked both of them and couldn't decide which one was the best. We ate them warm with vanilla ice cream.

Bottom Crust

2 cups flour
1 cup butter flavored Crisco
1 teas. salt
1/2 C. cold water

Cut the Crisco and salt into the flour until it resembles small peas and then add the cold water and mix and then handle it like a snowball until it holds together. Or put the flour salt and shortening into a food processor and mix until fine then add the cold water. Take out of food processor and then handle as a snowball. Flour your counter lightly and then cut the dough in half. Roll it as for pie crust and then put in two pie plates and crimp the edges. For the apple pie, I added one quart of homemade apple pie filling or you could use store bought. In the cherry pie, I used one large can of cherry pie filling.

CRUMB TOP (this is for two pies)
1 cup flour
1 cup brown sugar
1/4 teas. soda
1 cup quick cooking oats
1/2 cup cold butter

Mix up the crumbs and cut the cold butter in with a fork or pastry blender. Spread on top of pies. (You may have a little left over.) Cover the outside crust of each pie with some foil. Bake in a 375 degree oven for 25 minutes. Take off the foil and cook for an additional 25 minutes.
Enjoy

Egg Foo Yung, Ham Fried Rice, Coconut Chicken Fingers - Linda Chipman

2010-09-02T17:20:00.000-07:00

Egg Foo Yung

8 large eggs, beaten

1 cup thinly sliced celery

1 cup finely chopped onion

1 cup fresh bean sprouts

1/2 cup diced fresh mushrooms

1/3 cup of cooked crumbled ground beef

1/3 cup of cooked chicken

1/3 cup of cooked pork sausage

1 teas. salt

1/4 teas. pepper

To save time, I sauted the chicken, beef and sausage together instead of cooking it separately and it worked just fine. Put the eggs in a large bowl and stir slightly and then add everything else including the meat. Heat some oil in a large frying pan. Use 1/2 cup of the mixture at a time and pour in the frying pan like little pancakes. Four or five will fit at a time. Cook on medium heat until lightly brown and then turn over. Take out of oil and keep warm in a 9x13 pan while you are cooking the rest.

Sauce for the above:

4 teas. chicken bouillon or 4 bouillon cubes

3 cups of hot water

1 Tbsp. white sugar

4 Tbsp. soy sauce

12 Tbsp. cold water

3 TBsp. corn starch

Dissolve the boullion or cubes in the hot water. Stir in the sugar, soy, salt and pepper. Add the water to the corn starch and stir until smooth and then add to the water mixture. Bring to a boil and boil for just a few minutes until it thickens. Serve over the patties.

Coconut Chicken Fingers

12 chicken fingers

1-2 eggs

1 cup flour

1 cup sweetened coconut flakes

1 cup of seasoned bread crumbs

Stir the eggs. Mix the coconut and crumbs together.You will have three bowls: One for the egg one for the flour and one for the coconut/bread crumb mixture. Dredge each piece of chicken in the flour then the egg and then the coconut stuff. Place on a baking sheet that is covered with foil and sprayed with Pam. Bake in a 450 degree oven for about 15 minutes or until juices run clear. Don't over cook. Serve with sweet and sour sauce or ranch dressing.

Ham Fried Rice

4 eggs

1 green pepper diced

1 bunch of green onions diced

1 cup of celery thinly sliced

2 cups of finely chopped ham

4 cups of COLD or day old rice ( you can use either converted or sticky rice but I prefer the sticky rice

soy sauce to taste

In an electric frying pan or wok scramble the eggs in a little bit of oil and then take them out of the pan and set aside. Add a little more oil and saute the peppers, onions, celery and ham until tender. Add the rice and eggs back in and shake on soy sauce to taste. Turn to low and cook until heated through.

French Onion Soup - Linda Chipman

2010-09-01T12:12:00.000-07:00

This is a recipe for onion lovers only but it is very delicious and easy to make. I love making soups in winter

3 medium yellow onions

2 medium red onions

10 green onions with tops

2 garlic cloves, minced

4 T. butter

4 cans of beef broth (14 1/2 oz.) each

2 cans of Campbells's Beef Consumme Soup

2 teas. Worcestershire sauce

1 teas. nutmeg

2 cups or more of Shredded Swiss Cheese

12 slices French bread (3/4 inch thick)

Slice all of the oniones 1/4 inch thick. In a large pan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden. Add everything else except the cheese and bread. Bring to a boil then turn down to simmer for 30 minutes. Slice the bread and top with some of the grated cheese and put under the broiler on second shelf down until the cheese is melted.

Put some cheese in each individual bowl and pour soup over it. Serve with the cheese bread and dip it in the soup to eat.

SPEEDY RICE PUDDING - Linda Chipman

2010-09-01T10:09:00.000-07:00

When fall gets here and things slow down a little it's time to try some new recipes. I tried this one yesterday and really liked it because it is so easy.

4 cups milk (I used whole)
1 egg, beaten
1 small package of vanilla pudding 3 oz. (the kind you cook)
1 cup uncooked instant rice
1/4 cup of raisins
nutmeg and cinnamon to shake on top

In a saucepan, combine milk, egg and dry pudding mix. Add rice and raisins. Bring to a boil over medium heat stirring constantly. Remove from heat and cool for 5 minutes. Pour into indivudual dishes or a serving bowl. Sprinkle with cinnamon and nutmeg as desired. This is good served warm with a dollop of cool whip or whipped cream. Enjoy

Easy Peach Cobbler - Linda Chipman

2010-09-01T09:25:00.000-07:00

This is a recipe I like to make because you don't have to run to the store for anything and besides if you have some bottled peaches that are a little dark, you can use them up. If company comes unexpectedly, you can hurry and make this.

2 quarts peaches (not drained)
1/2 cup sugar
1 teas. amond flavoring optional ( I didn't have any and I couldn't taste any difference)
cinnamon to taste
2-3 Tbsp. corn starch mixed with a little cold water

Pour peaches with juice, sugar, flavoring and cinnamon in a large sauce pan and bring to a boil. Stir in the corn starch and water into the peach mixture aand cook until thickened. Pour this into a 9x13 pan.

Mix together:
2 cups flour
2 T. sugar
1 T. baking powder
1 teas. salt
6 T. shortening

Mix together and cut the shortening in. Add 1/2 cup of milk or more. (I like the batter to be a little thin.) Drop on top of peach mixture and spread around. Bake @ 350 degrees until golden on top. Serve with whipped, cream or ice cream or cool whip while warm. You may half this recipe but put it in a 8x8 pan.

Fruit Salsa With Cinnamon Chips

2010-08-12T21:40:00.000-07:00

My friend Lacee D. first introduced me to this recipe and I cannot tell you how many times I have made it this summer! So darn good! It's an addiction you can feel good about! Below is an exact recipe, but you really can add whatever you want. Today I did fresh pears, cantaloupe, strawberries, grapes and peaches because that is what I had on hand. It was delish!

Ingredients:
1 cup finely chopped fresh strawberries
1 medium navel orange sectioned and chopped
3 medium kiwi fruit, peeled and finely chopped
1 8oz. can unsweetened crushed pineapple drained
1 Tb. fresh lemon juice (or lime works great)
1-1/2 tsp. sugar (Optional, it really doesn't need it!)

Cinnamon Chips
10 flour tortillas (8 inch)
1/4 cup melted butter (can use non-stick spray instead)
1/3 cup sugar
1 tsp. ground cinnamon

Directions:
In a small bowl combine first 6 ingredients. Cover and refrigerate until serving. For chips brush tortillas with butter (or non-stick spray). Sprinkle with cinnamon sugar. Cut into eight wedges Bake at 400 degrees for 5 to 10 minutes or just until crisp. Serve with fruit salsa.

p.s. sorry the font is so small!

Blueberry Pancakes & Buttermilk Syrup - Mindee

2010-08-03T09:47:00.000-07:00

I had some fresh blueberries on hand so we decided to try these! They were pretty good, not to sweet and they baked up nice. For the syrup, I am usually pretty loyal to maple but Sylvia (my sis in law) was telling me about a buttermilk syrup she had tried and my mouth was watering just listening to her describe it. I could seriously eat this syrup by the spoon fulls.....so good!!! Thanks for the idea Sylvia!

Todds Famous Blueberry Pancakes (allrecipes.com)

Ingredients:

1 1/4 cups flour
1/2 tsp. salt
1 Tb. baking powder
1 1/4 tsp. white sugar
1 egg
1 cup milk
1/2 Tb. butter, melted
1/2 cup fresh or frozen blueberries (if frozen, thaw first)

In a large bowl, sift together flour, salt , baking powder, and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries (Mine were fresh so I just sprinkled them on as soon as the batter hit the griddle). Set aside for 1 hour (We didn't wait that long, and they turned out fine!). Heat a lightly oiled griddle over med/high heat. Pour batter onto griddle using 1/4 cup for each pancake. Brown on both sides and serve hot.

Buttermilk Syrup (allrecipes.com)

Ingredients:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter (one stick)
2 Tb. corn syrup
1 tsp. baking soda
2 tsp. vanilla extract (I only used 1 tsp. of pure vanilla)

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat and stir in the vanilla. Make sure to use a larger sauce pan because the syrup rises as you boil it!

Sugar Cookie Bars - Mindee Williams

2010-05-21T17:07:00.000-07:00

I don't make sugar cookies that often, but I have this weakness when I see a recipe that looks delicious it stays in my mind until I make it! It was quick not to have to ice each cookie ( which is not as fun for the kiddos, but Marlee got to help with the sprinkles). This is a very thick cookie and makes a lot, so you will want to share with someone.

Ingredients:

1 cup butter, room temp.

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, and soda - whisk to combine. Add to wet mixture just until combined. Spread on a greased 13x18 baking sheet. Bake at 375 degrees for 10-15 minutes , until light brown or until toothpick comes out clean ( I had to do the tooth pick test because my oven doesn't brown). Cool completely and frost.

Frosting:

1/2 cup butter, room temp.

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 Tb. milk

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in one cup increments until combined, then add milk. Mix until smooth and spreading consistency. Spread over cooled cookie and add favorite sprinkles!!!

Red Pepper Fajitas - Mindee Williams

2010-05-09T20:10:00.000-07:00

Fajita Seasoning Mix:

We love tacos at our house, but sometimes it's fun to change it up with fajitas. I usually buy my fajita seasoning mix, but when I didn't have any on hand I found this recipe on the internet. In the time it took me to cook the meat and veggies I had whipped up this easy mix (enough for 3 packets). It tasted awesome! I don't think I will be buying fajita mix anymore!!!

Prep Time: 10 mintues

Ingreidents:

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed beef bouillon cube (or chicken)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Preparation: Combine all of the ingredients in a small bowl. Pour into small glass or plastic containers (I just used zip lock baggies). Seal and store in a cool, dry place. Makes the equivalet of 3 packets of commercial or purchased Fajita Seasoning Mix.

Red Pepper Fajitas:

Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 Minutes

Ingredients:
2 sirlion steaks or 4 chicken breasts
1 large red pepper or 2 small ( can use green also)
1 medium onion
2 Tb. oil (only if using chicken instead of beef)
3 Tb. Fajita Seasoning Mix (above)
1/3 cup water

Toppings:
grated cheddar cheese, sour cream, diced tomatoes, lettuce or whatever you prefer.

Preparation: Cut steak (or chicken) into thin strips, cross grain. Cut Red pepper and onion into thin strips. Cook and stir beef over medium high heat for 5 minutes ( if cooking chicken heat the 2 Tb oil, then add chicken). Then add fajita seasoning mix, water, red pepper and onion. Reduce heat to medium. Cook and stir over medium heat until beef (or chicken) is cooked through and vegetables are tender. Serve with desired toppings on warmed tortillas.

Colleen Bradshaw's Chicken Salad - Sundee Yardley

2010-05-03T06:51:00.000-07:00

Kasey's little brother Korey made this chicken salad for a picnic the other day. It is one of the best I have tasted. Coleen Bradshaw used this recipe for weddings. It is a big batch so you can cut it down as needed.

Chicken Salad
6 cup of Chicken cooked. (Korey baked his chicken)
6 cups Celery
1 Bunch Green Onion
1 Cup slivered Almonds (optional)
2 8 oz packages Cream Cheese
4 Cups or 1 Quart of Mayo
2 tsp Lemon Pepper

Cream together
Cream Cheese Mayo and Lemon Pepper

Mix all ingredient and chill. Serve on rolls or croissants.

Pot Roast and Vegetables - Linda Chipman for Kami White

2010-04-21T13:12:00.000-07:00

I don't know how many of you are using Bountiful Baskets, but it is a fun way to get a variety of fresh fruits and vegetables into your families meals at low cost. We have vowed not to waste any of them. Kami came up with this delicious roast using the vegetables she got from Bountiful Baskets. It is truly one of the best roast and vegetable dishes I have ever tasted.

One - cross rib roast or chuck roast, seasoned with garlic salt and put in the crockpot overnight on low.
The next morning add:
2 cloves of garlic minced
1 onion
celery, as much as you like.
carrots, peeled and sliced or quartered as many as you like.
RED potatoes cubed but not peeled, as many as you like.
2 cans of Campbell's Roasted Garlic Cream of Mushroom Soup

Let cook during the day or while you are at church until the vegetables are tender. I loved this recipe of Kami's. It is very basic as most things you have on hand. It was a delicious way to use some of the Bountiful Basket veggies and takes little time and no fuss to prepare. Hope you like it as well as I did!!!!!

Picnic Vegetable Salad ~Sylvia Brindley

2010-04-05T22:03:00.001-07:00

3 cups broccoli florets
3 cups cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, yellow, and red peppers, cut into chunks
6 green onions, thinly sliced
1 can olives, drained & halved
1 bottle Greek vinaigrette, 16 oz (if you find this post where, I could not find "Greek" so I used balsamic vinaigrette)
1 cup crumbled feta cheese

In a large bowl, combine the broccoli, cauliflowerets, tomatoes, cucumbers, peppers, green onion and olives. Drizzle with dressing: toss to coat. Chill until serving. Just before serving sprinkle with the feta. Serves 18

I made this for 2 family luncheons and got compliments on it at both, it's a yummy refreshing salad. It's easy and healthy too!

Pulled Pork Sandwiches - Linda Chipman

2010-03-21T19:37:00.000-07:00

1 3-lb pork roast (I used boneless)
2 onions, sliced
1 green pepper, seeded and coursely chopped.
Montreal steak seasoning
1/4 cup of lime or apple juice
2-3 cups ( I used Bullseye Original barbecue sauce)

In a crockpot slice up one onion. Set meat on top of it. Shake a generous amount of Montreal Steak seasoning over the meat. Slice the other onion and the green pepper on top of the roast. Sprinkle the lime or apple juice over the meat. Cook on high for 7 hours. Take meat out of pan and shred with a fork and pour off the juice and discard juice. Put meat back in pan and add the barbecue sauce. Continue cooking for about an hour. Serve on rolls. I like kaiser rolls. We really liked this recipe.

Ribbon Jell-O Salad - Lisa W

2010-01-20T16:09:00.000-08:00

(Linda - sorry it took me so long to post this, you only asked a year ago for it!!)

This is a fun jell-o that we make every year for Christmas. Everyone enjoys all the different fun colors!

Dissolve Jell-O in 1 cup boiling water. Pour 1/2 cup of Jell-O in a small bowl. To the remaining Jell-O add 3 T. cold water, stir and pour in a 9x13 pan and refridgerate for a 1/2 hour. Add 1/3 cup sour cream to the 1/2 cup Jell-O and pour over the first layer. Refridgerate for 1/2 hour. Conintue with each color. Takes about 6 hours. Start with black cherry and end with lemon.

Use the 3 oz. Jell-O package.
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

If the instructions do not make sense, let me know! :)

Ice Box Key Lime Pie - Mindee W.

2010-01-14T14:21:00.000-08:00

I have been wanting to try Key Lime Pie and found this recipe from Cooks Country! It has a nice tart yet sweet flavor!

Ingredients:
Crust:
8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling:
1/4cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

Sweetened Whipped Cream (optional)

Instructions:
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing. Serve with sweetened whipped cream if desired. Serves 8 to 10.

Crazy Chocolate Caramel Cookies - Mindee

2009-11-17T11:16:00.000-08:00

I made these the other day from the "Best of the Best from UTAH Cookbook" that my sisters gave to me as a B-Day gift. I thought they were delicious and will make them again!!!

1 (181/2 oz.) package chocolate cake mix ( I used German)
1/2 cup oil
2 eggs, slightly beaten
Rolo Candies

Heat oven to 350 degrees. In large bowl, combine cake mix, oil and eggs. Blend well. Place a Rolo candy in the center of a piece of dough. Roll the dough in a ball around the Rolo. Place on ungreased cookie sheet 2 inches apart. Bake 8-10 minutes. Cool 1 minute and remove from cookie sheet. Makes 4 dozen cookies.

I did add about a 1/2 cup chopped walnuts to this and loved it!

Chicken Marsala with Herb Rice Pilaf - Cindee Backus

2009-11-13T20:23:00.000-08:00

I love to order this meal anytime we eat at the Gardens in Cedar City, however I can honestly say that after trying this recipe that I am just as satisfied with the home made version. Enjoy!

4 chicken breast boneless skinnless

1 large egg lightly beated

Regular flour

2 T butter

2 cups fresh portabella mushrooms chopped

1 Cup Holland House Marsala cooking wine (found at Wal-Mart)

1 Cup heavy cream

Italian cheese blend

1 T fresh parsley (optional)

1/2 t. salt

1/4 t. pepper

Dip chicken in egg, and dredge in flour. brown chicken in butter in a large skillet over med-high heat. Remove chicken and set aside (at this time you can finish baking in the oven or return to pan later and cook on med for 10-12min until juices run clear). Reserve drippings in skillet and add more butter if needed and mushrooms over med-high heat, stirring constantly until tender (I also add a little bit of the cooking wine during this process so the mushrooms can better absorb the flavor). Add chicken, Marsala and remaining ingrediants and top chicken with cheese and sprinkle cheese in sauce. I like to top rice with sauce so I double sauce recipe. I also take the mushrooms out and finish cooking chicken in sauce until sauce thickens slightly then I add in the mushrooms and serve. Yummy!

Herb Rice Pilaf

1/2 cube of butter

1-1/2 C. raw rice

3/4t. salt

1/8t. pepper

Fresh lemon tyme (or dried tyme) to taste 1/2-1 teaspoon

nutmeg to taste (1/8-1/4t.)

2 T minced onion

3 C. chicken broth

Melt butter in a skillet and brown the rice and onion, stirring until golden brown. Pour into a 2 qt. casserole dish. Add the broth and remaining ingrediants. Mix well. Cover and bake in a 400 degree oven for 30min. Stir well and then bake for 15min longer. Perfect!

Pumpkin Soup/Cheesy Onion French Bread - Linda

2009-11-04T07:28:00.000-08:00

Pumpkin Soup:

1 onion, chopped
1/4 cup butter
2 T. flour3 cups water
1 16-oz can pumpkin or 2 cups fresh pumpkin
4 teas. chicken bouillon or four bouillon cubes
1 T. tomato paste
1 teas. sugar
1/8 teas. white pepper
2 cups half and half

In a 3-quart saucepan over medium heat, saute onion in butter for 5 minutes or until clear. Add flour. Cook and stir for 1 or 2 minutes. Add water, pumpkin, bouillon, tomato paste, sugar and pepper. Stirring, bring to a boil; reduce heat to low and simmer for 15 minutes or until onions are tender. Remove from heat: cool slightly. Place half of the mixture at a time in blender, cover. Blend at high speed for 30 seconds or until very smooth. Return mixture to saucepan. Stir in half and half. Thin with milk to desired consistency. Over low heat, bring to just under boiling. Serve in individual bowls with a garnish of nutmeg if desired. To use fresh pumpkin, simply cut it in half, scooping out all the seeds. Place in a shallow baking dish with about an inch of water. Covering with foil makes clean up a snap. Bake at 350 for about an hour or until pumpkin can be pierced easily with a fork. Cool, then scoop out the pulp with a spoon.

Cheesy Onion French Bread

2 cups shredded Italian cheese blend
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup green onions, diced
1 loaf unsliced French Bread, halved lengthwise.

In a bowl, combine everything. Spread over cut sides of bread. Place on a baking sheet. Bake @375 degrees for 12-15 minutes or until cheese melts.

Raspberry Dessert - Mindee W.

2009-10-28T14:05:00.000-07:00

I first tried this at a Relief Society function. It is elegant, easy, and delicious. The crust was my favorite part. For my B-Day we ate this instead of cake!

Ingredients:
1/2 gallon vanilla ice cream

Crust:
1 cube butter
1 cup brown sugar
2 cups Rice Krispies
1 cup coconut
1 cup walnuts, chopped

Raspberry Danish Dessert
1 bag. frozen raspberries

Melt butter in a sauce pan. Stir in brown sugar until combined. Then add Rice Krispies, coconut and walnuts. Press down in a 9x13 cake or glass pan. Freeze for about 10 min. Meanwhile set out vanilla ice cream so it can soften. When crust is set scoop ice cream on top of crust and spread evenly. Cover and freeze for a few hours or overnight. Just before serving prepare danish dessert according to directions for the "fruit sauce" on the package. Add raspberries. Serve warm or cold over ice cream squares.

Best Of Both Worlds Breadsticks - Mindee W.

2009-09-27T14:16:00.000-07:00

Along with our pizza today I decided to double the dough recipe and make bread sticks. I was in the mood for something sweet and savory and this is what we ended up with.

So see ... you can have it all!!!

Savory Half:

1 Tb. olive oil

garlic salt

oregano

Parmesan cheese

1/2 cup pizza sauce

Sweet Half:

1 Tb. melted butter

cinnamon sugar with a pinch of pumpkin pie spice mixed in.

Vanilla Icing:

I kind of eye balled it. It was about 1 cup powdered sugar, 1-1/2 Tb. softened butter, a splash of vanilla and milk to make an icing consistency. I just stirred vigorously with a spoon.

Place dough into pan. Spread one half with melted butter and the other half with olive oil (you could also just do the whole thing in butter). Score the dough, cutting in half and in strips. Let raise for about 30 min. For savory half sprinkle, garlic salt, oregano, and parm. cheese. For sweet half sprinkle on cinnamon sugar. Bake for about 12 min at 400 degrees. Remove to individual plates. In a plastic baggie spoon in vanilla icing. snip off tip. Drizzle on cinnamon sticks that have been cooled but still a little warm. I also reserved about 1/2 cup of pizza sauce to serve with the savory bread sticks. Enjoy!

Freezer Crescent Rolls- Lacee D.

2009-09-21T20:50:00.001-07:00

Freezer Crescent Rolls
These are SO easy and amazingly delicious!

TIME: Prep: 30 min. + freezing Bake: 15 min.
Ingredients:
3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Clam Chowder - Linda Brindley Chipman

2009-09-16T14:43:00.000-07:00

This is a thinner chowder than most I have tasted but the best one I have ever tasted.

4 T. butter
1 large onion, minced
½ cup minced celery
¼ cup finely chopped carrots
2 cloves garlic minced
1 T. flour
¼ teas. Dill weed
6 cups water
4 chicken bouillon cubes
1 teas. Worchestershire sauce
3 cups cubed potatoes ( I used red potatoes and loved them)
¼ teas, black pepper
1 ½ cups of half and half
3 cans chopped clams with juice

Directions:
Heat butter in large skillet over medium heat. Stir in onion, celery, carrots and garlic and cook until soft. Stir in flour and dill weed. Mix in water, bouillon cubes and Worcestershire sauce. Add potatoes and season with black pepper. Cook until potatoes begin to soften, about 10 minutes. Stir in milk and clams with juice. Continue to simmer 15-20 minutes more. I mixed a few more tablespoons of flour with a little cold water and added it here to make it just a little thicker but I like it on the thin side. I love this soup.

Cheddar Biscuits

2009-09-02T15:33:00.001-07:00

I made these quick and yummy biscuits the other night and thought they were really good. They taste similar to the biscuits they serve you at Red Lobster.

2 C. bisquick
3/4 C shredded sharp cheddar cheese (I used colby jack)
1/2 C cold water
1/4 C butter
1/2 t. garlic powder
1/2 t. italian seasoning
1 tsp parsley flakes

mix first 3 ingrediants. Roll out on lightly floured board and cut with biscuit ring about 1 inch thick. Place biscuits on ungreased cookie sheet pan. Melt butter and stir in remaining ingrediants. Brush biscuits with butter mixture. Bake 450 degrees for 8-10 min.

Chocolate Chip Zucchini Bread - Lacee D.

2009-08-24T07:25:00.000-07:00

1 C. white sugar
1 C. brown sugar
3 eggs beaten
3/4 C. oil
1/4-1/2 C. applesauce (I like the peach-mango kind of ANY kind will work)
2 C. grated zucchini
1 TB. vanilla
3 C. flour (sifted)
1 tsp. salt
1 tsp. soda
3 tsp cinnamon
1/4 tsp. baking powder
1 cup chocolate chips:divided

Combine sugar, oil, and eggs until well blended. Add zucchini and vanilla, mix well. Add dry ingrediens. Add 1/2 C. chocolate chips and stir together. Pour into greased and floured 9x13 pan. Pour remaining chocolate chips over the top and gently press them into the batter. Bake at 350. Check using the toothpick test at 45 minutes. Enjoy!

Sausage-Stuffed Jalapenos - Mindee W.

2009-08-01T12:31:00.000-07:00

This is for all you risk takers out there. I thought these were pretty darn tasty even though my hubby is not a pepper fan (which was ok, more for me to eat!) Besides seeding these I would also recommend stripping out all of the membranes so they are not to hot. I also halved the recipe!

Ingredients:

1 lb. bulk pork sausage

1 pkg. cream cheese (8 oz.)

1 cup shredded Parmesan cheese

22 large jalapeno peppers, halved lengthwise and seeded

Mozzarella cheese

Ranch dressing optional

Cook sausage until no longer pink and drain. In a mixing bowl mix cream cheese and Parmesan cheese. Fold in sausage. Spoon about 1 tablespoon into each jalapeno shell. Place in a baking dish that has been sprayed with Pam. Bake uncovered at 425 degrees for 15-20 minutes. Top each pepper with Mozzarella cheese the last few minutes of baking and serve with Ranch dressing if desired. Yield 44 appetizers.

FRESH SUMMER RECIPES - MINDEE W

2009-07-28T12:55:00.000-07:00

BAKED MUSROOM CHICKEN WITH
TOMATO BASIL BRUSCHETTA

Baked Mushroom Chicken - Mindee W.
This received a 9/10 review. Yummy!

Ingredients:
4 boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
3 Tb. butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup preshredded Italian Blend Cheese
grated Parmesan
sliced green onions

Flatten each chicken breast half to 1/4 inch thickness. Pour flour in a zip lock bag. Add chicken a few pieces at a time and shake to coat. In a large skillet brown chicken in 2 Tb. butter on both sides ( I also seasoned with salt and pepper). Place chicken in a baking dish. In the same skillet add remaining butter and saute mushrooms until tender. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 min. until liquid is reduced to 1/2 c. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until juices run clear. 4 servings.

Tomato Basil Bruschetta - Mindee W.
Very flavorful! Great way to use up garden produce!

Ingredients:
3 Tb. olive oil divided
1 loaf Italian bread cut into 1/2 inch slices
1-1/2 cups chopped seeded tomatoes
2 Tb. chopped fresh basil
1 tsp. red wine vinegar
1 tsp. minced fresh parsley
1 garlic clove minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper

Brush one side of each slice of bread with oil about 2 Tb. altogether. Place on a baking sheet oil side up. Bake for 10 minutes at 350 degrees. Meanwhile mix remaining ingredients in a bowl. Top bread with tomato basil mixture just before serving. Drizzle remaining 1 Tb. olive oil on top. Can sprinkle with Parmesan cheese if desired.

TRIPLE BERRY PIE

Triple Berry Pie - Mindee W.
This pie was very simple to make. Next time I might use more raspberries, but Alan liked it just the way it was. The filling had a good flavor and was not to runny.

Ingredients:
Pastry for double-crust pie (store bought or make your own)
1 egg white
2 Tb. water, divided
1 cup plus 1 Tb. sugar, divided
1/4 cup cornstarch
1 to 2 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
(or whatever combo you like)

Place one crust on bottom of pie plate. Beat egg white and water and brush over crust. In a bowl combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in berries. Pour into crust. Top with remaining crust, cut around edges and pinch to seal. Brush top crust with remaining egg water. Sprinkle with remaining sugar and cut slits in top of crust. Bake at 400 degrees for 50-60 minutes or until crust is brown and filling is bubbly. After about 30 minutes of cooking I cover the edges with tinfoil to prevent them from burning. Let cool and serve with ice cream!

Ka-Bam Kabobs - Mindee W.

2009-07-13T13:54:00.000-07:00

I got this recipe from Emril off the food network. The meat was so yummy. It kind of had a beef jerky flavor and the veggies tasted great! In this recipe he bakes the skewers, but I decided to grill them which was super yummy. I will make this recipe again. I have also used the baby bam seasoning in other things.

Ingredients
8 ounces button mushrooms
1 medium yellow onion, peeled
1 large green or red bell pepper
1 1/2 pounds beef sirloin, fat trimmed
1 tablespoon Baby Bam, recipe follows
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon chopped garlic
Wood or metal skewers

Directions
Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil. Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium. (or you can grill them)

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup

Fish Recipes - Mike and Cindee Backus

2009-06-19T14:26:00.001-07:00

BARBECUED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO-MIKE BACKUS
my hubby found this recipe and I about died when I tasted it. It takes more effort than the recipes below, but is well worth it.
Barbeque Rub;
2T paprika
1T chile powder
2t. ground cumin
2 t. brown sugar
1 t. cayenne/red pepper
1 t. salt
1 t. ground black pepper

Yellow Pepper-Cilantro Pesto;
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 glove garlic, chopped
2 T pinenuts
1 C. chopped fresh cilantro
3 T grated parmesan
1/2 C. extra virgin olive oil
1 t. salt
1 t. ground black pepper

Mahi mahi;
4 mahi mahi fillets, 8oz each
4 teaspoons olive oil
"Barbeque" rub
cilantro leaves
Directions; combine rub ingredients in a small bowl. Place peppers,garlic,pine nuts,cilantro and cheese in a food processor and process until combined. With motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat grill to high. bursh each fillet on both sides with oil. Rub 1 side of each fille with 1 T barbeque rub and place on grill rub side down and cook until slightly charred and a crust has formed, about 2-3min. Turn fish and grill for 3-4min longer or until cooked to med doneness. Top each fillet with a few T of the pesto and garnish with cilantro.

BARBEQUE HALIBUT STEAKS-MIKE BACKUS
this is another yummy recipe my hubby found and he has made it lots for our family. It is really good with any white fish. I wish I had a pic for this one to post.

2T butter
2T brown sugar
2 garlic gloves minced
1T lemon juice
2t. soy sauce
1/2 t. ground black pepper
1 pound halibut steak
Preheat grill for med-high heat. Place first 6 ingredients in sauce pan and warm over med heat, stirring occasionally until sugar is dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce and place on grill. Cook 5min per side or until fish can easily be flaked with fork basting with sauce.

MAPLE SALMON- CINDEE BACKUS
I love this recipe because it is so simple to make on a week night. This is also Mikes favorite recipe for salmon that I make.
1/4C mayple syrup (may sub brown sugar)
2T soy sauce
1-2 garlic gloves, minced
1/8t. ground black pepper
1/4 t. garlic salt
1 pound salmon (or 2-4 filets)
In a smal bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow glass dish, and coat with maple syrup mixture. Cover dish, and marinate in fridge or 30min, turning once. Preheat oven to 400 degrees and bake uncovered 20min or until easily flakes with fork. This is also delicious on the grill.

Basic Cookies - Mindee W.

2009-06-16T09:43:00.000-07:00

My visiting teacher Connie made these cookies for me and they were yummy! I have since made them a few times. I love this recipe because you can basically make whatever cookie your in the mood for. If you like more of a soft cookie you will enjoy these.

Cream Together:
1 small pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
1/4 cup sugar
3/4 cup brown sugar
1 cup butter, softened

Add:
2 1/4 cups flour (Connie suggested only 2 cups which I did)
1 tsp. baking soda
1/4 tsp. salt

Blend all ingredients. Roll balls in granulated sugar and bake at 375 degrees for 8 minutes.

For Snickerdoodles:
Just roll balls in to cinnamon sugar

For Chocolate Chip Cookies:
add: 1 pkg. chocolate chips
1 cup walnuts or pecans (optional)

For Macadamia Cookies:
add: 1 pkg. white chips
1 cup macadamia nuts
1 cup coconut (optional)

For Chocolaty Chocolate Chip Cookies:
add: 1 pkg. chocolate instant pudding instead of vanilla
1 pkg. chocolate chips

Last time I made these cookies I did half snickerdoodles and half chocolate chip cookies.

Bolinhos de Chuva (Rain Donuts) - Mindee

2009-05-06T16:14:00.000-07:00

Alan's Mom just sent me the World Wide Ward Cookbook in the mail the other day and I have to say that everything I have tried so far has been delicious! Marlee has been feeling sick today, so we decided to make these yummy donuts to cheer us both up. This recipe comes from Brazil and is so easy to make. I love the banana and cinnamon combo!!!

2 bananas, mashed

3 eggs

1/2 C. sugar

1 pinch salt

1 Tbsp. baking powder

Vegetable oil for frying

Cinnamon-sugar mixture

Combine all ingredients except oil and cinnamon-sugar mixture, and mix well. Put a tablespoon of dough at a time in hot oil and deep fry. Roll in cinnamon-sugar mixture.

- Willis Povey

Dill Chicken Bake

This was another recipe I tried the other night from the WWW Cookbook and loved because it was fast and I already had everything on hand. I am a big fan of dill!!! I cut the recipe in half and used the remaining onion soup mix on some cut up potatoes and cooked them in the oven at the same time as the chicken.

4 lb. chicken (any variety of pieces)

1 16-oz. carton sour cream

1 envelope dry onion soup mix

1 tsp. lemon juice

2 Tbsp. dill weed

2 - 10.75-oz. cans cream of mushroom soup

pepper to taste

Place chicken in a greased 9 x 13 inch pan. Combine remaining ingredients and spread over chicken. Sprinkle with pepper. Bake at 350 degrees for 30 minutes or until chicken is cooked through. - Lesia Binning

Salmon Burgers - Mindee W.

2009-03-17T17:16:00.000-07:00

This is a fun way to change up your salmon dish! This is a recipe from Paula Dean (Food Network). I changed a few things to fit what I had on hand and we loved it!

Ingredients
3/4 cup red bell pepper, diced
3/4 cup bread crumbs
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped (I used 4 fillets from a Costco bag and chopped in my food processor)
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Cooking spray
Dill Mayonnaise, recipe follows
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices tomato

Directions
In a medium bowl, combine peppers, bread crumbs, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties (this made more than 8 patties so I just froze the remaining to cook another day).
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Dill Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Dill Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced or garlic powder to taste
1 teaspoon soy sauce
1 tsp. dill weed
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup

Beans, Beans, Beans - Mindee

2009-03-02T20:53:00.000-08:00

This is a yummy and easy recipe to put together. My husband and I had this at a ward pot luck this summer and he had a fit over it, so our neighbor Crisanne was sweet enough to give me the recipe which she actually got from our other neighbor Chris. I am lucky to come from a ward with such wonderful cooks!!!

1 can red kidney beans
1 can pinto beans
1 can lima beans
1 can pork and beans
Do Not Drain Preceding beans

1 can cut green beans, drained
2 cups catsup
1/3 cup brown sugar
1 onion, diced
5-6 slices of bacon, cut up (I added more cause we like bacon!)
1 lb. ground hamburger browned

Mix all together and cook in a crock pot for 4-5 hours. Delicious!!!

Italian Parmesan Chicken / Robyne Zollinger

2009-01-17T16:44:00.000-08:00

Italian Parmesan Chicken

5-6 boneless, skinless, chicken breasts
1 Cup Ritz Crackers, crushed up
1 Tbsp. Italian Seasoning ( I use the McCormick brand in the spice bottle)
1/4 Cup Parmesan Cheese, finely grated. (I use the kind in the little green bottle)
2 Eggs
2 Tbsp. Olive Oil

Mix the crackers, Italian seasoning and Parmesan cheese all together. In a separate bowl, whisk the 2 eggs together with a Tbsp. of water. Dip the chicken breast, one at a time, in the egg mixture and then into the crackers. Place in a hot frying pan with the Olive Oil and sear them on both sides. Usually only about 2 minutes on each side or until they are golden brown. Place them in a 9x13 baking dish and cover with foil. Bake in the oven on 325* for 1 1/2 hours. They should come out really moist.

We like to serve this with stuffing. Or you can cut it up and serve on pasta with Alfredo sauce.

Easy Chicken Tortilla Soup - Sylvia Brindley

2008-12-03T18:14:00.000-08:00

1 can condensed chicken and rice soup ( 10 1/2 oz)

1 1/3 cups water

1 cup salsa

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn

1 cup diced cooked chicken

1 tsp ground cumin

Crushed tortilla chips, shredded cheddar cheese and sour cream.

In a large saucepan, combine the first eights ingredients. Cook over medium-high heat for 5-7 min. or until heated through. Serve with tortilla chips, cheese and sour cream. Yield 5 servings.

I made this a few weeks ago and got the recipe from Taste of Home Simple and Delicious. My family really liked it, I also took a bowl down to my mother in law and she thought it was good too! I love this recipe cause its easy , pretty healthy, and good!

Glazed Peanut Butter Bars - Mindee Williams

2008-11-18T12:12:00.000-08:00

I make this recipe often at my house. I love the chocolate glaze!

Prep: 15min Bake: 25 min. + cooling
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp. water
2 eggs
1-1/2 tsp. vanilla extract
1-1/2 cups all purpose flour
1-1/2 cups quick cooking oats
3/4 tsp. baking soda
1/2 tsp. salt

GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

In a large mixing bowl , cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the four, oats, baking soda and salt; gradually add to creamed mixture.
Spread into a greased 15in. x 10in. x 1in. baking pan (school sized cookie sheet). Bake at 325 degrees for 25 minutes or until slightly browned.
For glaze, in a microwave-safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completly on a wire rack before cutting. YIELD: 4 dozen.

Crock Pot Chili - Robyne Zollinger

2008-11-03T11:31:00.000-08:00

This is a good comfort food that we like to have on cold days with some corn bread.
This is a recipe that I put together. I could never find a recipe that I really liked so I made this one up and have entered it in a couple of Chili Cook-Offs. I received awards for best flavor and Judges' Favorite. So I hope you'll enjoy it just as much as we do.

Crock Pot Chili

2 Tbsp. Oil
1 large green pepper, diced
1 medium onion, diced
1 tsp. garlic powder
2 lbs. ground beef
2 cans light red kidney beans
1 can black beans
1 can petite diced tomatoes
2 (8 oz.) cans tomato sauce
1 (8 oz.) can tomato paste
1/2 cup brown sugar
1 1/2 Tbsp. ground cumin
1 Tbsp. Chili powder

Saute pepper, onion and garlic powder in oil together in a large skillet until onions are translucent in color. Add ground beef and brown with pepper and onion. Fill large crock pot 1/3 full of water. Drain and rinse the beans and tomatoes and put in the crock pot with the meat, pepper, and onion. Add the tomato sauce and tomato paste. Stir together. Add brown sugar, cumin and chili powder. Cook on high for 3-4 hours or low all day until ready to serve.

(The ingredients might not be quite the exact amounts because I don't measure things when I cook. I usually base my cooking on the way it smells and tastes. But I think this is a fair estimate of what I use. Add more or less sugar and seasonings to your own liking.)

Spinach Chicken and Pasta Salad

2008-10-30T14:15:00.000-07:00

Thanks for letting me sneak in on this fun site! I am a neighbor to the Williams and we are so glad to have the them in our neighborhood!!
My daughter in- law made this salad for our get together and I couldn't get enough. It makes a big amount so you could cut it in half. Enjoy, Crisanne Black

Spinach Chicken and Pasta Salad
16 oz bowtie pasta cooked
11/2 bags fresh baby spinach
2 cans mandarin oranges drained
1/2 cup chopped fresh parsley
1/4 cup sesame seeds
2 cups cooked chopped chicken(I use canned from Sams)
1 6 oz bag craisins
2 cups chopped green onions
6 oz honey roasted peanuts

Mix dressing and marinade cooked pasta in it for 2 hours or longer.
Add rest of ingredients, toss and enjoy!!
Dressing
1 cup vegetable oil
2/3 cup white vinegar
1/2 t. salt
2/3 cup teriyaki sauce
6 TBS sugar
1/2t black pepper

Gingerbread Cookie Ornaments

2008-10-19T15:29:00.000-07:00

This gingerbread dough looks and smells like real cookies, but bakes up rock hard. They will keep and smell great for years. You can use this dough to make gingerbread men, garlands, ornaments and houses. We made these in our ward because we are donating a Christmas Tree to our local Festival of Trees. We also did some other fun ornaments: dried oranges, cinnamon sticks, barbed wire snowfakes, and we are also going to attach pinecones that have been sprayed with glittler spray.

3 tbs. shortening

1/2 cup sugar

1/2 cup molasses

1 teas. baking soda

3/4 cup water

3 1/2 cups flour

1 teaspoon of each: cloves, ginger and cinnamon

Beat shortening and sugar together until light and fluffy, stir in molasses. Sift the dry ingredients together. Stir them into shortening mixture in 3 parts alternating with a 1/4 cup of water each time. Dough will be stiff. Refrigerate for a few hours or overnight. Cut dough into 3 pieces. Knead to warm dough slightly, then roll each piece out about 1/4 inch thick. Cut cookies out with a gingerbread pattern of your choice. Use a drinking straw to punch hole where the ornament will hang (I punched a hole before and after the cookies were baked). Place cookies on cookie sheet and bake 20-25 minutes in a oven that has been preheated to 350 degrees, turn oven off and let cool in oven (I didn't have time for this step because I had to bake tones of them so I let them cool slightly on a cookie sheet and re-punched out the hole before I removed them to a rack). After removing cookies, let dry for about 3 days to totally harden. These cookies are purely for decorative purposes and not to be eaten. If you wish you can seal cookies with 3 coats of clear acrylic and decorate with colorful acrylic paints when dry. *I used puff paints which worked really well.

Lemon Cake

2008-10-19T13:21:00.000-07:00

This recipe is a request from Sylvia. Sorry it took so long
to post. This was actually Mindee's wedding cake and it is
just a really refreshing,moist cake. One of my favorites!

First bake 1 Betty Crocker Super Moist Lemon cake mix as directed on
box into 2 9inch rounds (or use 2 cake mixes for 2 9X13 rectangle pans)

Mix Instant vanilla pudding according to directions.

When cake has cooled spread 3 tablespoons of pudding on top of first cake then
place second cake on top of the first cake .Carefully wrap cake in tinfoil and freeze .

Frosting; Mix
1 C. shortening
1/2 C. milk
2 lbs powdered sugar
4-5 drops vanilla extract
add
1/2 to 1 can cream cheese frosting

Remove cake from foil and generously spread with icing. There should be enough icing also to pipe decorative boarder to edges if desired. Cake will thaw in about 30min to 1hr. Serve while still chilled.

Pumpkin Roll - Robyne Zollinger

2008-10-16T09:52:00.000-07:00

I just love this time of year. It's always a great excuse to make such yummy desserts!

Pumpkin Roll

3 eggs
1 C. sugar
3/4 C. pumpkin
1 tsp. lemon juice
3/4 C. + 2 Tbsp. Flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

Beat eggs until lemon in color. (Approx. 5 minutes) gradually add sugar, pumpkin and lemon juice. In separate bowl combine flour, baking powder, salt, and spices. Fold into the pumpkin mixture. Spread into a 15x10 baking pan that has been greased. (I spray my pan, then I line it with wax paper and spray it again.) Bake at 375* for 15 minutes. Right out of the oven, turn it onto a terry cloth towel that has been sprinkled with powdered sugar. Roll towel and cake up together and let cool.

Filling:

1 cream cheese (8 oz.)

1 C. powder sugar

4 Tbsp. butter, softened

1 tsp. vanilla

Beat all ingredients together until spreadable. Once cake has cooled, roll out the cake and spread the filling on the cake and roll it back up. Cut into 1/2" servings.

We like to cover it in foil and freeze it. Then when we are ready to serve, we just pull it out of the freezer and slice it.

(Sorry about the spacing in the typing. Tried to fix it but couldn't)

Tennessee Pumpkin Bread - Cindee Backus

2008-10-11T13:14:00.000-07:00

This is such a moist and delicious fall treat. My husband
and daughter can't get enough of this yummy treat. Be sure
to follow the directions completely as it may
turn out heavy textured.

In a bowl sift dry ingrediants;

5 c. flour
3/4 t. baking powder
3 t. baking soda
2 t. cinnamon
1 1/2 t. nutmeg
2 1/4 t. salt

In another bowl combine wet ingrediants;
3 c. canned pumkin
1 c. water
1 1/2 t. vanilla

In mixing bowl cream together;
1 c. shortening
4 c. sugar
to this add 6 eggs (2 at a time) and cream well

To creamed mixture alternate dry ingrediants with wet ingrediants on low speed, scraping down bowl as needed. When mixed you may add 1C chocolate chips with 1 1/2 c. walnuts. Pour mixture in greased loaf pans and bake @ 350 degrees for 45-55 min. Yields 5-6 small loaves. Yummy!

Fried Chicken - Lisa Walburger

2008-10-10T11:50:00.000-07:00

This is a recipe we really enjoy and it is easy to make so I like it. I made it last night for the hubby and my dad and they both really liked it. I served it with mashed potatoes, gravy, stuffing, and corn....we felt like we were in the south!

1 Whole Chicken, cut up (I had chicken breast and drumsticks, so that is what I used)

1 1/2 cups flour

2 Tbsp salt

1 Tbsp garlic salt

1 cup milk

Oil for frying

Put milk in a small flat bowl. Mix flour, salt and garlic salt in another small bowl. Heat oil for frying. Dip chicken pieces one at a time in the milk then into the flour and place them into the hot oil, skin side down. When browned, turn and cook on other side until browned. Transfer pieces to a parchment lined baking pan and bake in the oven, uncovered, for 1 to 1 1/2 hours at 375 degrees. Cover lightly toward the end of baking if they get too brown. Enjoy!!

Hawaiian B-B-Q Chicken Pizza - Cindee Backus

2008-10-09T12:12:00.001-07:00

Whenever we go eat at pizza places I love to order specialty pizza's instead of the same pepparoni, or hawaiian, etc. I created this yummy B-B-Q pizza with left overs I had in my fridge from dinner the night before and to my suprise it turned out really delicious!

Pizza dough;

1tbs dry yeast

2tsp sugar

1c warm water

2c flour

1/2 t salt

2tbs oil

put yeast in water and add sugar. Add flour,oil,and salt to this after it is foamy. Stir in the flour and then turn out on board and knead a few min. Let raise while you are getting other things ready. Pour 2-3tbs of oil in pizza pan (just enough to coat the pan). Punch down dough and spread on pizza pan. Cook dough 10-15min @400 degress.

Marinated chicken (at least 4 hours or overnight);

1/4 c of lemon juice

2tbs orange juice

1 tbs canola oil

1 t sugar

1/2 t dried oregano

1/2 t salt

1/4 t pepper

1 lb chicken tenders

Tomato-Pineapple Salsa (you can also make this the night before);

3 diced roma tomatoes

1 c cubed fresh or canned pinnapple

1/2 c chopped sweet red or green pepper

1/3 c chopped red onion

1/4 c lime juice

3 tbs minced fresh cilantro

1 jalapeno pepper, seeded and finely chopped (sometimes I only use half)

To partially cooked dough add:

Famous Daves Sweet and Zesty B-B-Q sauce (this is really the best sauce for this pizza) Mozzarella cheese (I buy fresh mozz. at Cost-co and slice it thin, it is so good and creamy) Marinated chicken diced

4 bacon strips cooked and crumbled ( I just save a few pieces from breakfast)

Tomato-Pineapple Salsa (use slotted spoon)

Cook another 10min or until cheese is melted and pizza heated through.

Creamy Chicken Alfredo- Sylvia Brindley

2008-10-08T08:42:00.000-07:00

Prep time-30min, Bake time-12min

Ingredients-

1/4 cup flour
6 boneless, skinless chicken breast halves
1/2 tsp salt
2 TBS plus 1 tsp olive oil, divided
3 cloves garlic, minced
1 TBS minced onion
1 1/2 cups whipping cream
1/3 cup Parmesan cheese
1/2 tsp ground black pepper
1 TBS parsley, fresh or dried

Preheat oven to 375 F. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat both sides of chicken with flour. Heat 2 TBS olive oil in skillet over medium heat until hot. Add chicken ; cook, turning once until golden brown, 2-4 minutes per side. Remove chicken and place in 13x9 inch baking dish.
Heat remaining olive oil in same skillet over medium heat. Add garlic and onion, cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to med-high and add whipping cream, Parmesan and black pepper. Cook until sauce is bubbly and slightly thickened. Spoon over chicken in dish.
Bake chicken 12 min. Sprinkle with parsley. Makes 6 servings

I made this the other night, we had it with stuffing, steamed broccoli, and rolls. Linda came and ate with us and loved it, my family loved it too. I got the recipe from one of those cards you get in the mail, and the picture looked so good I had to try it. I think this is my new favorite way to have chicken!! YUM

BBQ Spare Ribs - Robyne (Caldwell) Zollinger

2008-10-03T08:12:00.001-07:00

Hi Mindee- I saw your post and thought I would add a recipe to this blog. I hope that's okay. ( I love to cook and try new things.) Here' s a recipe of my mom's that is a family favorite and yet so easy to do.

BBQ Spareribs

2-3 lbs. boneless country style spare ribs. (I like the pork ribs.)
1 cup brown sugar
1 Tbsp. celery seed
1 Tbsp. chili powder
1 can tomato soup, undiluted
salt and pepper to taste

Mix the brown sugar, celery seed and chili powder all together. Coat both sides of the ribs in the sugar mixture and place in a crock pot. Pour remaining mixture over the top of the ribs. Sprinkle salt and pepper on top. And pour a can of tomato soup over the top of the ribs. Cook on low heat for 5-6 hours or until they pull apart easily with a fork.

Very simple, but very yummy!

Saucy Skillet Steaks - Mindee Williams

2008-09-30T15:02:00.000-07:00

I just made this the other night from a taste of home cookbook. I am always looking for new ways to prepare steak since we are blessed with an abundance of it! Alan rated it a 9 out of 10. I liked the flavor. The mustard flavor was very mild and Alan thought it had a sweet taste.

Prep/Total Time: 30 min.

4 beef rib eye steaks
1 large onion, chopped
4 garlic cloves, minced
1/4 cup butter, cubed
2 Tb. Dijon mustard
Salt and pepper to taste
1/3 cup beef broth
1 Tb. minced fresh parsley

In a large skilled, brown steaks over medium-high heat for 1-2 minutes on each side. Remove and keep warm. In the same skillet, saute the onion and garlic in butter until tender, stirring to loosen browned bits.
Brush steaks with mustard; sprinkle with salt and pepper. Return to pan. Stir in broth. Cook for 5-7 minuts on each side or until meat reaches desired doneness. Spoon the onion mixture over steaks; sprinkle with parsley. Yeild 4 servings.

Our Favorite Recipies

Fondue

Apricot Jam

Cake Pops -By Kami

Bunny Buns - Mindee W.

My new favorite Oatmeal Cookie recipe

~ One Pot Slow Cooker Indian Chicken Stew~ Sundee Yardley

~Hamburger Veggie Skillet~

Garlic Bread with ham, cheese and asparagus- Sylvia Brindley

Honey Chicken Stir Fry with Chinese Noodles- Cindee

Gingerbread Cookies

Super Sloppy Joes

White Chicken Chili posted by Lacee D.

~Super Easy PuMpKin Chocolate Chip Cookies~ Sylvia Brindley

CRUMB TOP APPLE OR CHERRY PIE - Linda Chipman

Egg Foo Yung, Ham Fried Rice, Coconut Chicken Fingers - Linda Chipman

French Onion Soup - Linda Chipman

SPEEDY RICE PUDDING - Linda Chipman

Easy Peach Cobbler - Linda Chipman

Fruit Salsa With Cinnamon Chips

Blueberry Pancakes & Buttermilk Syrup - Mindee

Sugar Cookie Bars - Mindee Williams

Red Pepper Fajitas - Mindee Williams

Colleen Bradshaw's Chicken Salad - Sundee Yardley

Pot Roast and Vegetables - Linda Chipman for Kami White

**Picnic Vegetable Salad** ~Sylvia Brindley

Pulled Pork Sandwiches - Linda Chipman

Ribbon Jell-O Salad - Lisa W

Ice Box Key Lime Pie - Mindee W.

Crazy Chocolate Caramel Cookies - Mindee

Chicken Marsala with Herb Rice Pilaf - Cindee Backus

Pumpkin Soup/Cheesy Onion French Bread - Linda

Raspberry Dessert - Mindee W.

Best Of Both Worlds Breadsticks - Mindee W.

Freezer Crescent Rolls- Lacee D.

Clam Chowder - Linda Brindley Chipman

Cheddar Biscuits

Chocolate Chip Zucchini Bread - Lacee D.

Sausage-Stuffed Jalapenos - Mindee W.

FRESH SUMMER RECIPES - MINDEE W

Ka-Bam Kabobs - Mindee W.

Fish Recipes - Mike and Cindee Backus

Basic Cookies - Mindee W.

Bolinhos de Chuva (Rain Donuts) - Mindee

Salmon Burgers - Mindee W.

Beans, Beans, Beans - Mindee

Italian Parmesan Chicken / Robyne Zollinger

Easy Chicken Tortilla Soup - Sylvia Brindley

Glazed Peanut Butter Bars - Mindee Williams

Crock Pot Chili - Robyne Zollinger

Spinach Chicken and Pasta Salad

Gingerbread Cookie Ornaments

Lemon Cake

Pumpkin Roll - Robyne Zollinger

Tennessee Pumpkin Bread - Cindee Backus

Fried Chicken - Lisa Walburger

Hawaiian B-B-Q Chicken Pizza - Cindee Backus

Creamy Chicken Alfredo- Sylvia Brindley

BBQ Spare Ribs - Robyne (Caldwell) Zollinger

Saucy Skillet Steaks - Mindee Williams

Picnic Vegetable Salad ~Sylvia Brindley