Sharing the Joy of Cooking

White Chili Chicken

2009-09-28T17:16:00.003-04:00

Chris and I love Yats' White Chicken Chili, but finding the right recipe seemed impossible. This one is as close as I could come, and got rave reviews from Chris' extended family.

3 large boneless, skinless chicken breasts
4 cloves garlic, minced
About 20 oz. chicken broth
1 can diced tomatoes
1 can diced tomatoes with chilies
1 can chilies
48 ox. Northern beans, drained
2 - 3 Tbsp. cumin (or more!)
1 - 2 tsp. Cajun spices
1 tsp. salt
1 Tbsp. brown sugar
1 c. frozen roasted corn

Throw all the ingredients in the crock pot on low for about 10 hours. Top with jack cheese, sour cream, cilantro, salsa and fresh hot peppers.

Hint: I think next time I may try to use shredded chicken to make it more like Yats.

Yield: 6 large servings

Tennessee Peaches & Cream Pie

2009-09-06T14:36:00.003-04:00

This is one of my favorite summer pies, passed down from my Great Aunt Bobbi. It is wonderfully refreshing on a warm, sunny day and a great way to use fresh peaches.

1 pkg. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
3 1/2 c. whipped cream, divided
1 pie shell, cooked and cooled (I use a homemade tart pie shell)
2-4 medium peaches, diced
1 small pkg. instant vanilla pudding
1 c. cold milk
1/4 tsp. almond extract

Beat the cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 2 cups whipped cream. Spread on crust. Top with diced peaches, pressing down into cream mixture. Chill while making the top layer.

Prepare pudding using 1 cup cold milk. Add extract and let stand for 5 minutes. Fold in remaining whipped cream and spoon over cream cheese mixture. Decorate with fresh peaches on top. Freeze for 1 hour or refrigerate for 3 hours.

Yield: 1 9" pie

Banana, Banana, Banana Cake

2009-08-03T16:50:00.002-04:00

I am always on the lookout for new recipes for ripe bananas. The girls love bananas, but I can't seem to find the right amount to buy. We either don't have enough, or we have lots of very ripe bananas. I tried this recipe today and took it to a play date. Everyone seemed to enjoy it, so hear it is.

1/2 c. butter
1 c. brown sugar (I used organic!)
1/2 c. milk
1 tsp vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-2 very ripe bananas, mashed
1 tsp. lemon juice

2 Tbsp. butter, melted
1 tsp. vanilla
2 c. confectioners' sugar (about)
1/2 ripe banana
1/2 tsp salt
1/4 tsp. lemon juice

Preheat oven to 350 degrees and grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar. Stir in the milk and vanilla. Combine the flours, baking soda and salt; stir into the sugar mixture. Mix in banana(s) and lemon juice. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven. Let cake cool in the pan on a wire rack.

To make the frosting: In a medium bowl, mix together the melted butter, vanilla, confectioners' sugar, 1/2 banana, salt and lemon juice. Mix until smooth. Spread over cooled bars.

Cheese Stuffed Meatballs and Spaghetti

2009-07-27T17:05:00.003-04:00

This is one of our family's favorite meals. The girls usually fight over the last meatball. They love getting to the middle and finding yummy, oozing cheese. I double this recipe and we enjoy leftover the next night.

1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti

Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!

Makes: 4 servings

Chicken Gazpacho

2009-07-20T18:08:00.003-04:00

This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.

1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper

In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.

Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).

Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.

Serves: 4

Lime Tropical Chicken

2009-07-15T10:21:00.003-04:00

I was looking for a way to use a few extra limes and some fresh garden tomatoes and cilantro. Another recipe blog I followed gave me this idea. This was a yummy way to enjoy some chicken.

Pineapple Salsa:
1/2 c. pineapple tidbits
1/4 c. chopped tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper flakes
1 small bunch of fresh cilantro leaves

4 Tbsp fresh lime juice
1 Tbsp EVOO
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1 cup uncooked couscous

In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.

In a large saucepan, add oil, lime juice ad lime zest. Sprinkler salt and pepper on chicken then place in the saucepan. Cook on medium-low until cooked through. Cook couscous according to package directions while chicken is simmering.

Serve chicken on top of couscous, topped with fresh salsa.

Serves: 4

Homemade Strawberry Pie

2009-06-01T16:00:00.004-04:00

After picking over 12 lbs. of strawberries last week at a local farm, I couldn't help but crave this recipe of my youth. The strawberry pie is amazing. Don't forget to add a big spoonful of whipped cream on the top.

1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
pinch of salt
1 c. water
1 small pkg. strawberry Jell-o
2 tsp. butter
Red food coloring

1 c. plus 1 Tbsp. flour
1/2 c. butter, melted
2 Tbsp. powdered sugar

Preheat the over to 450 degrees. To make crust, mix melted butter and powdered sugar together until dissolved, cool. Add flour. Shape into a 9-inch pie plate. Bake for 10 minutes or until golden brown. After crust has cooled, fill with diced strawberries.

In a saucepan combine sugar, cornstarch, salt and water. Bring just to a boil. Remove from heat and stir in Jell-o packet, butter and food coloring to get a bright red color. Mix together then pour over the top of the strawberries. Refrigerate until set, about 1 hour. Enjoy!

M&M Sugar Cookies

2009-03-29T14:13:00.003-04:00

I have searched high and low for a best M&M cookie recipe out there, and here is the result. These cookies remind me of the yummy M&M cookies you can get in the mall. The best part is you can make them as chocolaty as you would like, since you put most of the M&M on top before baking.

1 c. shortening (can substitute real butter, but I found shortening works best)
1 c. brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. M&Ms candy

Cream together shortening, sugars, eggs and vanilla. Mix dry ingredients and add to creamed mixture. Add 1/2 c. candies and mix until candies are incorporated. Drop by teaspoon into cookie sheet and decorate with remaining candies (just push them into the top). Bake at 375 for 9-12 minutes - they should be a golden color. Cool on cookie sheet for 2 minutes before removing.

Hint: Since I have OCD tendencies, I like to make sure each cookie has every color of M&M. Sounds silly but they look so pretty when they have a rainbow on top. The girls love to put the M&Ms on the top, so this is a great recipe for little hands (and little mouths!).

Li'l Bit O Lemon Sugar Cookies

2009-03-24T21:44:00.006-04:00

This recipe is actually a mistake that turned out great. I was making sugar cookies and didn't have any cream of tartar, and I had already started. I decided to substitute lemon juice and add a little zest and viola - delicious sugar cookies with a little zing!

1 c. butter, softened

1 c. butter-flavored Crisco

2 c. powdered sugar

1 c. sugar

2 eggs

2 tsp. vanilla

Zest of two lemons

1 tsp. baking soda

3 tsp. lemon juice

1 tsp. salt

4 1/2 c. flour

1/2 c. sugar

Cream butter, Crisco and sugars together. Add eggs one at a time. Add vanilla, zest, soda, juice and salt. Mix well. Add flour slowly. Chill for about 30 minutes.

Preheat oven to 325 degrees. Roll dough into a walnut-sized ball. Dip in sugar. Place on a greased cookie sheet and flatter with a spatula or your hand. Bake for 10 minutes. Cool on cookie sheet for 2 minutes before removing to wire cooling rack. Enjoy with a tall glass of milk

Yield: About 4 dozen cookies

Cheryl's Sweet Southern BBQ Sauce

2009-03-24T10:08:00.004-04:00

I made this for ribs last night and it was a big hit. (I put the ribs in the crock pot for a few hours, then put them in the oven at 250 for about an hour and a half, basting with this sauce every 30 minutes. They were tender and yummy. I think next time, I will try plopping them on the grill for a bit too).

1 clove garlic, minced
3 Tbsp. Worcestershire sauce
3 Tbsp. apple cider vinegar
2 Tbsp. molasses
1 Tbsp. dark brown sugar
2 tsp. prepared mustard
1 c. ketchup
1/2 c. water
1 tsp. cornstarch (or as needed for desired thickness)

In a small sauce pan, add garlic, Worcestershire sauce, vinegar, molasses, brown sugar and mustard. Cook and stir 5 minutes, then mix in ketchup, water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened. Use on burgers or baste ribs or chicken with sauce.

Irish Brown Bread

2009-02-24T17:08:00.003-05:00

This is a quick bread I learned how to make at a recent cooking class. I am posting it just in time for everyone to enjoy for St. Patrick's day.

1 1/2 c. whole wheat flour (any will do but King Arthur's is the best)
7 Tbsp. all-purpose flour
1 1/4 c. oats
1 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp if using table salt)
1 tsp. baking soda
5 Tbsp. dark brown sugar
2 c. whole milk
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 c. oats for garnish

Stir flours, oats, baking powder, salt, baking soda and brown sugar together. In a separate bowl, mix together milk, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients and combine until just mixed. Pour into a greased bread pan. Spread the oats on top of the bread batter and bake at 375 for 75 minutes. Turn the bread out onto a baking tin upside down and bake an additional 10 minutes (this gives the entire loaf a nice crust all over). Cool before cutting. Wrap in plastic wrap at room temperature and this bread will last 5-7 days.

Yield: 1 loaf

Cornflake Chicken Strips

2009-02-13T17:54:00.002-05:00

This was such an easy recipe that everyone enjoyed. You could make this different everytime by changing the spices too.

3/4 c. crushed cornflake cereal
1/4 tsp. salt or seasoning salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning (optional)
1/2 c. milk
1 lb. chicken tenders

Mix dry ingredients and put into flat-bottomed bowl. Pour milk into a seperate bowl. Dip chicken in milk then cereal mixture and place on a greased cookie sheet. (Hint: for a crispy tender, spray the top of your tenders lightly with cooking spray as well). Bake at 375 for 20-25 minutes or until no longer pink inside. Serve with dipping sauces.

Mexican Spaghetti

2009-02-13T17:33:00.004-05:00

This recipe is adapted from the Betty Crooker cookbook. It is a nice twist on a family-favorite.

1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti

Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.

Banana Pancakes

2009-02-13T17:29:00.003-05:00

This recipe is from my Aunt Karen and has quickly become a favorite recipe for ripe bananas.

1 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. butter or vegetable oil
1/3 c. mashed banana (1 medium)

Sift together the dry ingredients. Combine egg, milk, oil and banana; add to the dry ingredients. Beat until large clumps dissolve. Pour 1/4 c. batter on a hot griddle. Flip when edges brown. Serve with maple syrup (although we just eat them plain because they are so sweet you don't need the syrup!).

Cinnamon Swirl Bread

2009-01-21T17:09:00.005-05:00

I found this recipe a few years ago when I first started making homemade bread and we love it. There is nothing like delicious cinnamon bread for breakfast or a snack. You could also add raisins to this recipe if you are into them, but I have chosen to omit them. I think one of the things that usually scares first-time bread makers is getting the yeast activated. Think of "lukewarm" as the temperature you would take a bath in, then let the yeast do all the work:) Enjoy!

3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour

1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted

Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).

Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.

Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.

Makes 2 loaves.

Jambalya

2009-01-18T18:09:00.004-05:00

This recipe was adapted from several different recipes. I make homemade corn fritters for a well-rounded New Orleans meal.

4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice

Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.

Serves 4.

Pesto Chicken

2009-01-18T18:04:00.003-05:00

This is one of those recipes that is so simple, but has quickly become a family favorite. Our kids don't like pesto, so I make theirs without, but trust me, it is the best part of this chicken.

4 skinless, boneless chicken breasts
1 pkg. Shake N Bake (I use the Parmesan flavored one)
1 -2 Tbsp. pesto
1/2 c. shredded mozzarella cheese

Shake chicken in Shake N Bake to coat; place on a baking sheet or in a pie dish. Bake at 400 for 20 - 25 minutes, until chicken is cook through. Top with pesto and mozzarella cheese and bake for an additional 5 minutes, until cheese is melted. We serve this with steamed veggies and rice.

Serves 4.

Sante Fe Bean Soup

2009-01-12T13:14:00.004-05:00

I have recently had an obsession with bean soups, mostly because they are so healthy and filling. I have never really like beans, but these soups make them so enjoyable. This recipe is from a wonderful friend, Kathryn. She gave it to me awhile back and I just now made it. Very easy, cheap, healthy and delicious - does it get any better?

1 lb. ground beef
1 onion, chopped (I omit)
1 pkg. Ranch dressing mix
1 pkg. taco seasoning
1 tsp. cumin
1/2 tsp seasoning salt
1/2 chili powder
1 - 16 oz. can black beans
1 - 16 oz. can pinto beans
1 - 16 oz. can dark red kidney beans
2 - 16 oz. can diced tomatoes (I use the kind that has chilies included)
2 - 16 oz. cans white or yellow corn
1 c. water
1 c. cooked brown rice
Sour cream and cheese to put on top

Brown beef and onions in a large soup pot. Drain. Add seasoning packets and seasonings and cook on low for 5 minutes. Add all canned items (do not drain anything!), water and cooked rice. Heat through. Serve topped with cheese and sour cream.

Serves 6-8

Black Bean Soup

2009-01-10T21:31:00.003-05:00

I found this recipe in a Cooking Light magazine. Of course, I have altered it a bit, but the result is delicious and very healthy. I actually buy the dry beans, soak them overnight and cooked them for 2 hours the next day. I think they taste better when it is a labor of love!

3 cans black beans, rinsed and drained
3 celery ribs with leaves, chopped
1 large onion (I omit)
1 medium red pepper, chopped
4 cloves garlic
2 Tbsp. olive oil
2 cans chicken broth
1 can diced tomatoes with chilies
3 tsp. cumin
1 tsp. hot sauce
1/4 tsp pepper
1 bay leaf
1 tsp. lime juice
sour cream and salsa

In a small bowl, mash one can of beans; set aside. In a large pan, saute celery, onion, pepper and garlic in oil until tender. Stir in broth, tomatoes, cumin, hot sauce, pepper, bay leaf and beans (both mashed and unmashed). Bring to a boil. Reduce heat and simmer for 15 minutes. Discard bay leaf and add lime juice. Garnish with sour cream and salsa.

Tea Party Orange Chocolate Chip Scones

2008-12-30T17:29:00.004-05:00

These are the scones I made for Avery's tea party. I have had several people ask for the recipe. It is based off of one I found on allrecipes.com but with my own special touch. These are delicious with a warm cup of coffee or tea.

1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled and cubed
1/2 c. miniature semi-sweet chocolate chips
Zest of one orange
About 1/2 c. orange juice

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in chocolate chips and orange zest. Mix in the orange juice to form a dough. (Should be the consistency of biscuit dough.)

Turn the dough onto a floured surface. Pat or roll into a circle about 1/2 inch thick. Cut out scones with a fluted biscuit cutter and transfer to a baking sheet.

Bake for 10-12 minutes or until golden brown. Move to wire rack to cool. Makes 12 scones.

Warm-You-Up Potato Soup

2008-12-15T09:28:00.005-05:00

I am a big soup fan, and this weather makes me want to cuddle up with a bowl of homemade warmth. This is a simple recipe, but one that will warm you on these cold days. It is delicious served with homemade bread.

6 cups diced potatoes
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream (I used whole milk instead)
6 tablespoons butter, melted
6 tablespoons all-purpose flour
3 cubes chicken bouillon
1/2 teaspoon ground black pepper
4-5 slices of cooked bacon, crumbled
1/2 c. shredded cheddar cheese

In a large pot, bring potatoes, to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in potatoes, remaining broth, bouillon and pepper. Add bacon pieces. Heat through and serve topped with cheese.

Banana Split Cupcakes

2008-12-15T09:17:00.006-05:00

Today Avery is celebrating her birthday at school and she picked out these cupcakes for her school treat. I haven't tried one yet, but they look so cute. Mia helped me finish them up this morning and she had a blast. Who knew chocolate drizzle and "putting a cherry on top" could be so fun. I would recommend this as a fun cupcake recipe for kids to help out with!

1 yellow cake mix, divided

1 c. water

1 c. mashed ripe bananas

3 eggs

1 c. chopped maraschino cherries, drained (I omitted)

1 1/2 c. miniature semi-sweet chocolate chips, divided (I used the regular big guys)

1 c. vanilla frosting

1 c. marshmallow creme

1 tsp. shortening

30 whole maraschino cherries, drained and patted dry

Preheat oven to 350 F. Line 30 regular-sized muffin cups with liners.

Reserve 2 tbsp. cake mix. Combine remaining cake mix, water, bananas and eggs in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Combine chopped cherries and reserved cake mix in a small bowl. Stir chopped cherry mixture and 1 c. chocolate chips into batter.

Spoon batter into prepared muffin cups. Bake 15-20 minutes or until done. Cool in pans for 10 minutes then remove to wire rack. Cool completely.

Combine frosting and marshmallow creme in medium bowl until well blended. Frost each cupcake.

Combine remaining 1/2 c. chocolate chips and shortening in a small bowl. Microwave on HIGH for 30 - 45 seconds, stirring after 30 seconds. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.

Psychedelic Christmas Cookies

2008-12-06T10:01:00.003-05:00

I found this recipe in the Indianapolis Star. It won thrid prize in a cooking contest. The girls had fun mixing the food coloring into the dough with their hands. They were quite festive!

3/4 cup butter, softened (do not substitute)
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon peppermint extract
1/4 teaspoon red liquid food coloring
1/4 teaspoon green liquid food coloring

In a mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion and green food coloring to other.

Roll out each portion of dough between waxed paper into a 16-by-10-inch rectangle (to save dough and time, trim after dough portions have been laid over each other.) Place red rectangle over green rectangle (removing waxed paper). Roll up tightly, jelly roll style, starting with the long side (bottom layer may stick). Wrap well in plastic wrap. Refrigerate overnight or until firm. (I put in the freezer for about an hour.)

Remove plastic wrap from dough and cut into 1/4-inch slices. (Use sharp knife warmed in hot water.)

Place cookies 2 inches apart on lightly greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until set. (I only baked for 10 minutes because I like a softer cookie!) Cool for 2 minutes before removing to wire racks to cool completely.

Angel Chicken

2008-12-03T21:27:00.003-05:00

I have come across this recipe in several homemade cookbooks and I really like it. Chris doesn't like mushrooms, but he enjoys this one as well.

4 skinless, boneless chicken breasts
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white cooking wine
1 (10.75 ounce) can condensed golden mushroom soup (or regular cream of mushroom)
4 ounces cream cheese
1 pound angel hair pasta

In a large saucepan, add butter, seasoning mix, wine, soup and cream cheese over medium heat. Mix until melted. Add chicken and reduce heat to medium-low. Let simmer for 20-30 minutes or until chicken is done. Meanwhile, boil and cook pasta according to package directions. Serve chicken over pasta.

Serves 4

Hot Cocoa Microwave Cake

2008-12-01T21:28:00.006-05:00

My sister-in-law sent me this recipe and it was so fun with the kids. Yes, you cook it in the microwave!

9 Tbsp. hot cocoa mix (3 individual packets)
4 Tbsp. flour
1 large egg
3 Tbsp. oil
3 Tbsp. water

Spray a large mug with cooking spray. Mix cocoa mix and flour together. Add egg, oil and water and mix well. Microwave on high for 3 minutes. Eat.

Sloppy Joes

2008-12-01T21:23:00.003-05:00

This Sloppy Joe recipe is so yummy and I always have the ingredients for it, so it is a great meal when your pantry is sparse. I found it in our MOPS cookbook from my friend Kristine. I usually make a half recipe for our family, but we love it so much that other times I make the full recipe and we have leftovers!

2 lbs. ground beef
1 1/2 c. ketchup
1/3 onions, diced (I omit this)
1/2 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. brown sugar
3/4 tsp. salt

Brown ground beef and drain. Mix remaining ingredients into meat and simmer for about an hour. Serve on a bun with a slice of cheese.

Grilled Honey Lime Chicken Sandwiches

2008-11-26T15:59:00.003-05:00

This is from Rachel Ray's 30 Minute Meals 2 cookbook. It was quite tasty and easy to make. of course, I added my own twist.

1 lime, juiced
2 tbsp. honey
1 tsp. cumin
2 tbsp cilantro, finely chopped
2 tbsp. EVOO
4 boneless skinless chicken breasts
Salt and pepper
4 slices swiss cheese
Artisian bread/buns
Dijon mustard

Combine lime juice, honey, cumin, cilantro and EVOO in a small bowl to make dressing. Sprinkle chicken with salt and pepper. Coat chicken in dressing and set aside for 10 minutes.

Grill chicken (I used my griddle) on medium-high heat for 6-7 minutes on each side. Add sliced cheese on top and let melt.

Place on toasted bun with dijon mustard. Top with lettuce, tomato or avacodo.

Buffalo Chicken Dip

2008-11-26T15:55:00.002-05:00

One of my friends in MOPS gave me this recipe and it is awesome! As Chris says "It's the great taste of wings, without the mess!"

2 c. cooked, shredded chicken
2 - 8 oz. bars cream cheese, softened
1 - 12 oz. jar Frank's Hot Sauce (I used the Wings Sauce kind)
1 c. blue cheese dressing (or Ranch if you prefer)
1 c. shredded cheddar cheese

Combine the first five ingredients and place in a greased casserole dish. Top with cheddar cheese. Back at 350 for 30 minutes or until bubbly. Serve it with tortilla chips or celery sticks.

** To shred the chicked, I put boneless, skinless chicken breasts in a saucepan, cover with water and boil until cook through. Then I use two forks to shred the chicken.

World's Simplest Bread aka Turtle Bread

2008-11-25T10:19:00.005-05:00

This recipe is from the Family Fun cookbook and is a wonderful bread to make with kids. We make ours into a turtle shape. It has become a Thanksgiving favorite to both make and eat!

2 c. warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

5 1/2 - 6 c. all-purpose flour

2 tsp. salt

Pour warm water into a large bowl. Add the yeast and sugar and whisk until dissolved.

Measure 2 cups of flour into the bowl and whisk the mixture well. Let the batter "proof" or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you're on the right track.

Stir in salt and remaining flour one cup at a time.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (This is the kids favorite part!) Please the ball in bowl greased with oil (we like EVOO) and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise for 1 -2 hours, or until doubled in size.

Punch down the dough, then knead it again to remove air bubbles. Either shape into a turtle (large circle for body, four smaller circles for legs, flat tail and medium ball for head - make criss-cross pattern on back with knife and use raisins for eyes) or divide dough into two portions and shape into loaves. Place on a greased pan and cover again. Let rise for another 45 minutes.

Heat oven to 400 and back for 30 minutes. Cool bread for 10 minutes, then rub with butter for a shiny finish.

Makes 2 loaves or 1 large turtle

Cranberry Sauce

2008-11-23T12:53:00.002-05:00

This is just a simple cranberry sauce, but it is quite tasty.

1/2 c. sugar
1/2 c. brown sugar
1 c. orange juice
1/4 tsp. cinnamon
1 12 oz. bag fresh cranberries.

Dissolve sugar in orange juice over medium heat. Add the cinnamon and cranberries. Cook and stir until cranberries pop, about 10 minutes. Let cool. It will thicken as it cools.

Cheryl's Thanksgiving Pumpkin Stuffing

2008-11-21T10:15:00.003-05:00

I have had several people ask for this recipe. I started making this recipe two years ago and it has become a family favorite. The recipe is based on one from Ibby's, but I have added my own special ingredients and tweaked it over the years. This is the final result. I hope your families enjoy this as much as ours does!

3 cups cubed pumpkin bread
3 cups cubed white or bread maker pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion (I omit)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth
1 cup diced apples (I use Golden Delicious)
3/4 cup dried cranberries

** Note: I make one loaf of pumpkin bread and one loaf of pumpkin bread in the bread maker to make the bread cubes. Both recipes can be found on the blog as well.

Spread bread cubes on a baking sheet, and let dry overnight. (I usually dry them out for 24-48 hours.)

Preheat oven to 375 degrees. Butter a 2 quart baking dish.

Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, apples and cranberries, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

Spicy Pumpkin Bars

2008-11-20T14:20:00.004-05:00

This is a recipe I have enjoyed since childhood. My mom always made these yummy bars for our fall bonfire. They are delicious!

1 1/2 c. sugar
2 eggs
1 1/2 c. pureed pumpkin
1/2 c. butter, softened
2 tsp. vanilla
1 tsp. ground ginger
1/2 tsp. ground cloves
2 1/2 c. four
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

Cream together butter and sugar. Beat in eggs, vanilla and pumpkin. Stir together flour, baking soda and salt. Add to creamed mixture and blend. Spread in a greased cookie sheet. Bake at 375 for 17-20 minutes.

Glaze:
1/2 c. brown sugar
6 Tbsp. butter
4 Tbsp. milk
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla
2 c. powdered sugar

Cook brown sugar, butter, milk, cinnamon, ginger and cloves in a sauce pan until bubbling. Stir in vanilla. Slowly beat in powdered sugar. Pour and smooth over cooked bars.

Pumpkin Apple Dip

2008-11-18T21:58:00.002-05:00

A lady at MOPS gave me this recipe and it has been a big hit with me and the girls. We eat it on apples, but it would be good on graham cracker sticks as well.

8 oz cream cheese, softened
1/2 c. packed brown sugar
1/2 c. canned pumpkin
1/2 tsp. cinnamon
Apple Slices

Beat cream cheese, brown sugar, and pumpkin until smooth. Add cinnamon and beat until well blended. Cover and chill for 1 hour.

Crockpot Taco Chili

2008-11-18T13:18:00.004-05:00

This recipe was adapted from Lori's blog, NyeSistas Recipes. It has become a family favorite and is super easy to make. I usually fix some simple Cheese Quesadilla to go with it.

2 lbs. ground beef, browned and drained
1 lg. can diced petite tomatoes, undrained
4 oz. green chilies
2 cans whole kernel corn, undrained
2 pkgs. taco seasoning
2 Tbsp. cumin
1 tsp. seasoning salt
1 tsp. garlic powder
Shredded cheddar cheese, sour cream and corn chips to use for toppings

Add all of the ingredients into the crock pot, stir and cook on low for 4-6 hours.

Honey Chicken over Snow Pea Rice

2008-11-18T10:25:00.001-05:00

This recipe is from Rachel Ray 365: No Repeats book. I made it last night and it was quite tasty. We used chopsticks for this one!

3 Tbsp. vegetable oil, divided
1 Tbsp. unsalted butter
1 1/2 c. long-grain rice
Salt and freshly ground pepper
1/2 c. dry white wine (I used white cooking wine)
4 1/2 c. chicken broth
Zest and juice of 1 lemon
2 large handfuls of snow peas
2 lbs. chicken tenders, cut into bite-sized pieces
1/2 tsp. crushed red pepper flakes
1 large onion, sliced (I omitted this)
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled and grated
3 Tbsp. honey (I used double!)
1 Tbsp. cornstarch
5 scallions, thinly sliced (I omitted)

Heat a medium saucepan or pot over medium-high heat. Add 1 Tbsp. vegetable oil and the butter. Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 - 5 minutes. Add the wine and allow to evaporate entirely, 1 - 2 minutes. Add 3 c. chicken broth and the lemon zest to the rice. Bring to a boil, cover and reduce heat. Cook for 18 - 20 minutes or until tender. Once the rice only has 3 minutes of cooking time, remove the lid and add the peas. Don't stir the rice, just let the peas rest on the top. The steam will lightly cook them.

While the rice is cooking, preheat a large skilled over medium-high heat with the remaining 2 Tbsp.of oil. Add the chicken and season with salt and pepper. Brown for 3 minutes. Add the red pepper flakes, onions, garlic, ginger and honey. Stir frequently and cook for 3 - 4 minutes. Add the remaining 1 1/2 c. of chicken broth and bring to a simmer. Combine the cornstarch with a splash of water and mix into a thin paste. Add the cornstarch mixture to the simmering chicken. Cook for 2 minutes of until thickened. (I had to add more cornstarch than recommended.) Add the sliced scallions and the lemon juice to the chicken and stir to combine.

Serve the honey chicken over the snow pea rice.

Serves 4.

Welcome!

2008-11-18T09:53:00.001-05:00

Welcome to my new blog! As many of you know, I love to cook/bake, and I am constantly looking for new recipes to try. I have found that the best ones out there are the ones that each of you have tried with your own families. I invite you to look, cook and share.

My goal is that this will become a great resource for those that love to cook and are looking for a good recipe. I know when I am meal planning I love to mix in both the tried-and-true along with a new one here and there. I hope we can all learn from each other. Feel free to post not only recipes, but comments on how you have changed the recipe, tips or other helpful cooking/baking information.

If you are interested in posting your own recipes, please let me know and I can give you a login.