food for thought

Maple Granola

2009-03-27T14:39:00.000-07:00

I bought this book called Whole Grain Baking by King Arthur Flour and it has by far the best whole grain recipes that I have tasted. So I tried making this granola today from the book and had to share it. I made a double batch and am tempted to make another since it keeps really well and I can say without a question this will be breakfast for me!

7 c. old fashioned rolled oats
1 c. flaked coconut
1 c. wheat germ
1 c. sliced almonds
1 c. pecans or walnuts chopped (I like pecans best)
1 c. sunflower seeds
1/2 t. salt
1 c. maple syrup
3/4 c olive oil
1 T vanilla extract (I also add 1/2 t almond flavoring)
1 c. raisins, cranberries, and dried apricots

mix the oats, coconut, wheat germ, nuts, seeds, salt in a large bowl. in a separate bowl combine the syrup, oil, and flavorings. pour over the dry and mix well. bake in the over at 275 degrees for 2 hours. stirring after 1 hour. I lined 2 baking sheets with parchment paper for easier clean-up. let cool completely and add dried fruit. store in an air-tight container at room temp.

I made mine without the seeds, raisins, cranberries, and apricots and instead I did add 1 cup dried blueberries which I thought turned out wonderful!
goodluck and enjoy!

Looking for a GREAT hummus recipe

2008-12-21T08:53:00.000-08:00

I was wondering if anyone has a great hummus recipe that they can recommend. I would love to have one but feel overwhelmed looking on allrecipes. I will probably use one there if no one does have one but thought I would rather check here first.
Thanks!

bottled/ frozen salsa...yum, yum!

2008-09-23T16:43:00.000-07:00

So here in NY we have been enjoying tomatoes and more tomatoes than you could ever imagine. They are so good and sweet and CHEAP! I found the recipe for bottled salsa and didn't have my jars so I froze it. It turned out just as good and we love it. Nigel has been taking into work to share and eats as much as he can of it at home! The only down fall is that after filling 12 quart bags I am now down to only about 4 felt. It is SSOOOO good so if you feel like trying to freeze or bottle salsa I highly recommend this one. One of the things that make it so great is that it doesn't use vinegar but lime juice so it has a real salsa taste instead of a pickled flavor. I got it off of recipezar if you want to check it out on the web and read the comments:
http://www.recipezaar.com/97196

Canned (Bottled) Salsa Recipe or Frozen

5 hours | 4 hours prep

12 500ml jars

* 8 quarts plum tomatoes (or whatever fresh yummy tomatoes you can find!)
* pickling salt
* 6 large onions
* 2-3 heads garlic
* 1 lb jalapeno pepper
* 6 large mild bell peppers
* 2 1/2 cups minced cilantro
* 1/4 cup ground cumin
* 1 (5 1/2 ounce) can tomato paste
* 3 tablespoons lime juice (Per 500 ml jar)

1. Bring a large pot of water to a boil.
2. Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
3. Transfer them to a large bowl or sink full of cold water.
4. Fish them out and peel them.
5. Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
6. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
7. When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
8. Boil for 10 minutes.
9. If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
10. Meanwhile, peel and chop the onions.
11. Peel and deseed the peppers, and chop them.
12. Peel and mince the garlic.
13. Mix the tomato paste with cupful of the tomatoes until it is lump-free.
14. Mix all the ingredients except the lime juice in a large kettle or pot.
15. Bring the salsa to a boil.
16. Lift the sterilized jars from the boiling water bath and empty them.
17. (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
18. Add 3 tbsps lime juice to each jar.
19. Pack the salsa into the jars.
20. Wipe rims, and seal according to manufacturer's instructions.
21. (Generally, boil lids and rings for 5 minutes).
22. Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
23. Remove, allow to cool, and check seals.
TO FREEZE:
I followed the recipe as above but instead of salting the tomatoes and letting them sit for so long I just boiled them in a pot for a bit. I also just added some of the lime juice to taste, be sure and salt to taste as well. For the jalapenos I added about 1/2 pound without seeds and then a couple extra with seeds to achieve the taste we wanted. It makes a HUGE batch so you want a really big pot or to have two pots ready. I chop everything up and mix it together and a large bowl or pot and then I blanch and coarsely chop the tomatoes. Don't worry about getting them diced to small they will get chopped up more just because you are cooking and stirring them.
~Kim Campbell

orange juice popsicles

2008-07-02T19:22:00.000-07:00

my mother used to always make these for us. i still love them and my kids go NUTS over them.

- orange juice

-pour into popsicle molds -freeze and enjoy!

i got my popsicle molds at ross.

white trash popsicles

2008-07-02T16:35:00.000-07:00

1. put dixie cups on a cookie sheet.
2. put some sprinkles in bottom of cups.
3. mix 2 1/2 cups chocolate milk and 1 4-serving size package of instant chocolate pudding mix and pour into cups.
4. cover cups with foil and push a popsicle stick through the foil all the way through to the pudding.
5. freeze about 4 hours. remove foil and tear paper cups off. enjoy a not so healthy but fun treat

Homemade Granola Bars

2008-07-02T16:27:00.000-07:00

1 10 ounce bag marshmallows ( I used 10 ounces of marshmallow creme)
1/4 cup butter or marg.
4 cups of granola
1 1/2 cups rice crispies
1/2 cup sunflower seeds, or nuts, or chocolate chips or mini M&M's - be creative

1. melt marshmallows and butter in saucepan until melted and remove from burner
2. stir in all other ingredients
3. press into 13x9 pan and put in fridge to cool.
4. cut, eat and enjoy

my kids went nuts over these! It makes a ton and is somewhat healthy!

Super easy BBQ chicken kebabs (Parenting Magazine)

2008-07-02T14:53:00.000-07:00

prep: 10 minutes
broil: 6 minutes

*8 chicken tenders
*8 wooden skewers, presoaked
*1/2 c. ketchup
*1 TBs. brown sugar
*1 tsp. cider vinegar
*1/2 tsp worchestershire sauce
*salt and pepper

1. Preheat broiler. Cover broiler pan with foil; coat with spray. Thread chicken onto presoaked skewers.
2. Mix ketchup, brown sugar, vinegar, and worchestershire sauce in a small bowl. Season chicken with salt and pepper and brush with sauce.
3. Place on pan and broil 6 inches from heat for 3 minutes. Turn and brush with remaining sauce. Cook an additional 3 minutes.

Little dippers (Parenting magazine)

2008-07-02T14:49:00.001-07:00

Lemon-dill dip
*1 c. low-fat plain yogurt
*1/3 c. fresh dill, or 1 1/2 TBs. dried
*1 tsp. grated lemon zest
*1 TBs. lemon juice
*salt and pepper to taste (I just omitted this as it already has a lot of flavor)

Stir ingredients together in a small bowl. Chill until ready to serve with fresh green beans, assorted veggies or crackers.

Sweet Tortillas (Parenting Magazine)

2008-07-02T14:45:00.000-07:00

*1/2 c. reduced-fat cream cheese, softened
*1 TBs. honey
*dash vanilla
*4 whole-wheat soft tortillas (6 in. size) (I personally hate wheat tortillas, yuck)
*1/4 c. raisins
*1/4 c. grated carrots

Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 TBs. on each tortilla. Top tortillas with 1 TBs. each of raisins and carrots. Fold in half; cut into 2 triangles.

Kids can help, great for picnics. Per serving (2 triangles): 193 calories, 7 g fat (4 g saturated), 297 mg sodium, 20 mg cholesterol.

Devilish eggs

2008-07-02T14:39:00.000-07:00

*6 hard boiled eggs, peeled
*1/4 c. light mayonnaise
*1/4 tsp. salt
*dash black pepper
*1/4 tsp. dry mustard
*Paprika

1. Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayonnaise, salt,pepper, and mustard to yolks; mash with a fork to combine.
2. Spoon yolk mixture into egg whites; sprinkle with paprika before serving.
Great recipe kids can help with, great for picnics.

Per serving: (2 halves): 111 calories, 9 g fat (2 g saturated), 219 mg sodium, 215 mg cholesterol
-from Parenting Magazine

Crunchy Quesadillas

2008-07-02T11:58:00.000-07:00

This is ridiculously easy, but it is my kids new favorite so please don't laugh.

Flour or corn tortillas (fajita size)
Refried Beans
Shredded Cheese
Tostada shells

Start with a soft tortilla, spread beans, sprinkle cheese, and put the tostada on top. I don't flip them, they melt fine without. Cut with a pizza cutter and serve with your favorite dipping sauce (Ranch, Ketchup, BBQ, Salsa, Guac, etc.)

I love that they are getting the beans, it makes me feel better about feeding them quesadillas every other day. A fun new twist on a classic favorite.

I also buy as much fresh fruit on sale as I can, if they don't eat it before it gets too ripe, I freeze what is leftover and make smoothies. That's all I got. Hopefully somebody more creative than me will pull through!

new category

2008-07-01T20:40:00.000-07:00

alrighty ladies, the new category is..... SUMMER SNACKS FOR KIDS!!! these don't even have to be healthy ones (although some of those would be nice). i am running out of ideas for my kids that want to eat constantly and so is every mom that i talk to. i know that everyone is busy, but get posting!!!

summer grilling is next.

new category?

2008-05-11T20:47:00.000-07:00

what do you guys want next?

CHICKEN BROCCOLI CHEESE CASSEROLE

2008-04-05T16:13:00.000-07:00

1 lb cooked chicken.
1 cup cooked brown rice (cooking the rice in chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

This is pretty easy to throw together. It unfreezes well and it's so nice to have for when you just don't feel like figuring out what to make for dinner (or take to your friend who just had a baby). It's good with a fresh green salad too!

WAY too easy "Enchiladas"...

2008-03-19T19:43:00.000-07:00

So this is a total cheat on meal making, but I just thought this was so clever when a friend made it for us. Please don't judge me. ;-) All you need are three things:

-Frozen burritos or chimichangas (I prefer chimichangas with shredded beef from Costco)

-Can of enchilada sauce

-Shredded cheese (I use the Mexican blend from Costco)

Place burritos on the bottom of baking dish. Pour desired amount of enchilada sauce over burritos (I cover them until the sauce covers them and bottom of dish). Cover burritos and sauce with cheese. Freeze.

Bake at 350 for 45 to 60 minutes for about 6 burritos. More time may be needed for more than 6. Cover if cheese starts to brown. Serve with lettuce, tomatoes, sour cream and guacamole. Ole!

new category

2008-03-15T19:44:00.001-07:00

we have had requests for FREEZER MEALS. so, basically anything you can freeze and it still tastes good when you are ready to use it. i am excited about this one, because i never freeze anything. lets get cooking (and freezing)!

Hearty Tomato Sauce

2008-03-04T19:54:00.000-08:00

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

PIZZA

2008-03-03T17:23:00.000-08:00

*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper

Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.

Tamale Pie

2008-02-09T14:17:00.000-08:00

¾ cup chopped green pepper
1/3 cup chopped onion
2 cloves garlic, minced
1 tbls. Cooking oil
1 can black beans, drained (or 1 ½ cups cooked beans)
1 small can tomato sauce
1 can whole kernel corn, drained
1 tsp. chili powder
1 tsp. cumin

½ cup cornmeal
½ cup flour
1 tsp. baking soda
¼ tsp. salt
1 egg
½ cup buttermilk
2 tbls. oil
½ cup shredded cheddar cheese

Heat oven to 400°. Cook green pepper, onion, and garlic in oil in a skillet until tender. Stir in beans, corn, tomato sauce, and spices. Cook until bubbly; pour into greased 8-inch square baking dish. Then, in a mixing bowl, stir together cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, and oil; add to cornmeal mixture and stir until combined. Fold in cheese. Spread evenly over bean mixture. Bake 20 minutes, or until golden brown. Serves 6.

Creamy Poached Eggs

2008-02-09T14:08:00.000-08:00

I don't like to cook for breakfast so we usually eat stuff like eggs for dinner. This is an easy, tasty dinner or brunch dish. For dinner this tastes really good with sliced tomatoes or roasted asparagus on the side.

3/4 cup shredded sharp cheddar or American cheese
3 oz. cream cheese, cut into cubes
1/2 cup milk
1/4 tsp. pepper
4 eggs
4 slices of toast or English muffin halves

In a skillet combine shredded cheese, cream cheese, milk, and pepper over medium-low heat. Cook and stir until they combine into a creamy sauce. Remove from heat and carefully crack the four eggs into the pan, leaving space in between each one. Cover and cook over medium-low heat about 3-5 minutes until eggs are cooked. Serve each egg on a piece of toast with some of the sauce on top.

Cheesy Lasagna Rolls

2008-02-08T13:01:00.000-08:00

I know this is more Italian food, but we just tried it last night and it was really good. It also makes quite a lot, so you can freeze half and save it for another time.

1/2 package lasagna noodles, cooked and well drained
1 package cream cheese (8 oz), softened
1/4 cup butter, softened
1 egg
1 1/2 cups ricotta cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
3-4 cups spaghetti sauce (about 1 jar)

Beat together the cream cheese and butter until well combined. Mix in ricotta, egg, parsley, salt, and pepper. Blend thoroughly. Spread a generous amount of filling on each noodle and then lightly roll up. Place rolls in a greased 9x13 pan with the open side down. Pour sauce over rolls and top with mozzarella and parmesan cheese. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

Lentil Spaghetti Sauce

2008-02-05T22:02:00.000-08:00

This recipe makes quite a bit but it freezes really well to be used for other meals. It is also really good used as the spaghetti sauce of the spaghetti pie that I just posted before this or on the polenta lasagna that Jessie posted.

1 cup onion, chopped
2 green peppers, diced
2 tsp. oil
1 tsp. pepper
2 Tbsp. +1 tsp. dried oregano
1 Tbsp. fresh or dried parsley
1 Tbsp. +2 tsp. dried basil
1 tsp. garlic powder
4 cups tomato sauce
1 cup tomato paste
4 cups water
1½ - 2 cups lentils, rinsed
1 can (16 oz.) mushrooms, drained
2 Tbsp. Parmesan cheese

Note: The recipe does not require the lentils to be cooked before hand but I will often cook them for about 10 minutes before adding them to the sauce to ensure tenderness. Also, if the sauce gets dry, simply add extra water.

1. Sauté onions and green peppers in oil about 10 minutes.
2. Add seasonings, tomato sauce, tomato paste, lentils, mushrooms, water, and cheese.
3. Simmer on low for 2-3 hours (I know the 2-3 hours sounds intimidating but it is well worth it in the end), stirring occasionally. Keep pot uncovered.
4. Prepare pasta according to package instructions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Makes 10 servings

Spaghetti Pie

2008-02-05T21:59:00.000-08:00

This recipe makes 2 pie plates full. It is a really good recipe to make and freeze the secone one or if you are bringing a meal to someone else.

1lb. Spaghetti
2 Eggs
1/2 Stick Butter
1 Tbsp. Parsley
1 qt. ricotta cheese (I usually use half this amount and it comes out great)
1/2 cups Parmasan Cheese
8 oz. Mozzarella Cheese
1 jar spaghetti sauce

1. Mix Spaghetti with butter
2. Mix Ricotta, eggs, and parsley; add to spaghetti
3. Put spaghetti in 2 pie plates
4. Sprinkle with Mozzarella
5. Pour spaghetti sauce an top and sprinkle with Parmesan
6. Bake at 350 for 20 to 25 minutes, covered, and 10 to 15 minutes uncovered

Addictive Sweet Potato Burritos

2008-02-05T16:00:00.000-08:00

Julia actually gave this to me, but I'll submit it anyway :) It's from allrecipes, and this makes 12 servings, so cut down if you aren't cooking for the neighborhood. Also the ingredients seem like a strange combination, but trust me, these are delicious.

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

Veggie Quesadillas

2008-02-04T21:59:00.000-08:00

Veggie Quesadillas
1 tbls. butter
3-4 green onions, chopped
1 cup fresh corn kernels (I often use canned)
1 cup zucchini, diced
1 clove garlic, minced
1 tomato, seeded and chopped
2 tbls. lemon juice
2 tbls. chopped cilantro
8 flour tortillas
1 cup shredded mozzarella, jack, or cheddar (whatever melts and tastes good; I probably usually use more than just a cup)

Melt the butter in a small skillet over medium heat; add onion, corn, zucchini and garlic, saute for 30 seconds. Add tomato and cook for 4 minutes; stir in lemon juice and cilantro (I usually add a little salt too) and cook about 2-3 minutes more. Turn heat down to low to keep mixture warm while making quesadillas. In a larger skillet, warm one tortilla and top with cheese. Add about 1/2 cup of the veggie mixture and then top with another tortilla (I usually sprinkle more cheese on top of the veggies). Cook 3 minutes on the first side, flip and cook another minute or two. Cut them into quarters to serve and top with salsa, sour cream, and/or avocado.

Polenta Lasagna

2008-02-04T21:49:00.000-08:00

If you haven't eaten polenta before, you really should. It's yummy and cheap. This dish takes a little bit of work, but you can also make the polenta part earlier in the day or even the night before. And you don't have to make the sauce--any bottled sauce would be just fine.

4 cups water
1 cup cornmeal
1/2 tsp. salt
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tbls. chopped fresh basil

1 onion, chopped
3 garlic cloves, minced
1 28 oz. can Italian style diced tomatoes
1/3 cup tomato paste
1/2 tsp. sugar
1/4 tsp. oregano
salt & pepper
1/4 cup chopped fresh basil

In a medium saucepan bring 3 cups of the water to a boil over high heat. Meanwhile, in a medium bowl stir together the cornmeal, salt, and remaining 1 cup of water. Slowly add to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Turn heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally. It should be very thick; a spoon should stand up in the pan by itself. Remove polenta from the heat. Grease an 8-inch square pan and spread one-third of the polenta in the bottom of it. Sprinkle half of the parmesan, mozzarella, and basil over it (you can mix these together in a dish to make it easier). Dollop with one-third of the polenta, then add the rest of the cheese and basil. Top with the remaining polenta in an even layer. Let it stand at room temperature until cool, then cover with plastic wrap and refrigerate at least 1 hour or up to overnight.

Preheat the oven to 350. Uncover and bake the polenta for about 40 minutes, or until golden brown. Let it stands for about 10 minutes before cutting. Meanwhile, cook the onions and garlic in a small amount of cooking spray or olive oil over medium heat. When they are tender, stir in the tomatoes, tomato paste, sugar, oregano, and salt and pepper to taste. Bring to a boil over high heat, then reduce heat to medium-low and simmer for at least 20 minutes. Stir in the basil and cook for only 1 to 2 minutes.

To serve, cut the polenta into squares and spoon sauce over top.

Nacho Casserole

2008-02-04T21:44:00.000-08:00

5 cups slightly crushed tortilla chips
2 cans black beans, drained (or 1 can pinto beans, 1 can black)
1 jar salsa
1 cup sour cream
1 can corn, drained
2 tbls. flour
1 cup shredded cheddar or jack cheese

Preheat oven to 350 degrees. Place 3 cups of the tortilla chips in the bottom of a greased 9x13 pan. Mix together the beans, salsa, sour cream, corn, and flour. Spoon over tortilla chips in pan and bake for about 25 minutes. Top with remaining chips and the cheese. Bake for another 5 to 10 minutes until cheese is melted. Top with extra sour cream and/or chopped cilantro for extra flavor.

Cucumber Salad

2008-02-04T21:40:00.001-08:00

This is an easy salad that tastes good with any kind of spicy/heavy food like Indian curries or bean dishes. I don't really use a specific recipe, but this makes a decent amount for 3-4 people and is easy to double:

1 cucumber, coarsely chopped
fresh cilantro or parsely, chopped
yogurt or sour cream (whole milk yogurt is best if you happen to have some on hand)
salt and pepper
fresh or dried dill

Mix everything together in a dish; use enough yogurt to make it nice and moist. I make my own yogurt so I usually have some on hand. It also tastes good if you add some chopped tomato, and you can add some onion if you want more flavor.

Curried Garbanzos

2008-01-21T12:17:00.000-08:00

Curried Garbanzos (Originally from Meatless Monday, but I've altered it a little)

1 large onion, coarsely chopped
3-4 cloves garlic, minced
1 tbls. oil
1-2 tsp. curry powder
2 15 oz cans garbanzos (chickpeas), one drained and one not
juice of 1/2 lemon
2 tbls. tomato paste
2 tbls. peanut butter

Saute onion and garlic in oil over medium heat until soft. Add the curry powder and cook for a minute or two until it gets nice and fragrant. Add the garbanzos (including liquid from one can), lemon, and tomato paste. Cook for about 5 minutes. Take out about half the mixture from the pan and puree it in a blender (or if you have a hand blender, stick it in the pan and blend up part of it--you want some garbanzos left whole, but some puree to make the sauce thick). Keep cooking for another five minutes or so, then add the peanut butter and cook just a few more minutes. Serve with rice. This tastes really good with a carrot salad or a nice cucumber/yogurt salad.

Middle Eastern Rice & Lentils, Greek Salad

2008-01-21T12:13:00.000-08:00

Middle Eastern Rice and Lentils

1/2 medium onion, chopped
1 tbls. olive oil
1 cup brown rice (has to be brown)
1 tbls. tomato paste
2 1/2 cups water
1/4 tsp. cinnamon
1/4 cup lentils
1 tsp. salt
1/2 cup raisins
1/2 cup slivered almonds or pine nuts, toasted

In a large saucepan, sautee the onion in the oil until it is soft (medium heat). Add the rice and cook and stir for a few minutes until it is toasted. Add the water, tomato paste, cinnamon, and lentils. Bring to a boil, then turn down heat, cover, and simmer for 30 minutes. Meanwhile, preheat oven to 350 degrees. Stir the salt, raisins, and nuts into the rice. It should still be a little watery, add 1/4 cup water if it's dry. Place in a greased 9x13 pan, cover with foil, and bake for another 20 to 30 minutes.

Trust me, this is a very tasty recipe. I've served it for several different friends and they have all raved. It's kind of sweet, chewy, and crunchy all at the same time. It goes really well with a hearty salad. I like to serve it with this one:

Greek Salad
1/2 head romaine or green leaf lettuce
2-3 tomatoes, quartered
1 cucumber, peeled and sliced
1/2 green bell pepper, sliced
1/4 red onion thinly sliced
6 oz. feta cheese, broken in chunks
Black Kalamata olives (the recipe specifies 16, but I just buy a bunch and throw them in because I like them. You want the really strong olives here)

2 tbls. red wine vinegar
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil

Tear the lettuce into bite size pieces and mix together with everything else (you don't have to be super exact, and I personally like to use more lettuce, tomato, and cucumber, because it makes a lot of dressing and I don't like my salad to be too "slimy"). Whisk together the vinegar, garlic, and seasonings, then slowly pour the olive oil in while whisking to combine. Immediately add the dressing to the salad and mix well.

Broccoli Cheese Casserole

2008-01-21T12:08:00.000-08:00

This is one of our favorite meatless meals. It's really easy to double the recipe too. I like to serve it with baked sweet potatoes and a nice green salad.

Broccoli Cheese Casserole

1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. sour cream
1 c. small curd cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato peeled & sliced thin (optional)
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with mixer for 1 minute or until mostly smooth. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean, about 35-40 minutes. Serves 6-8.

new category

2008-01-21T08:47:00.000-08:00

alrighty, we have several requests for the next category to be VEGETARIAN MEALS.

Savory Ranch Chex Mix

2007-12-28T19:58:00.000-08:00

My mom makes Chex mix every year; it's a good munchy to have on hand to cut the sweetness of all those cookies and candies. I made this ranch-flavored mix for book group a few months ago and it was so delicious.

9 cups Chex (Corn, Rice, Wheat or a combination of all three)
2 cups mini pretzels
1 bag cheddar Goldfish (about 2 cups)
1/4 cup butter
1/2 cup parmesan cheese (grated, not shredded)
1 packet ranch dressing mix

Preheat oven to 250 degrees. Melt the butter in the microwave, stir in the dressing mix and the cheese. Combine the other ingredients in a large pan with sides and pour the butter mixture over them. Stir to coat everything well, then bake for about 20 minutes, stirring at least once. Cool before serving. The last time I made this I left out the pretzels and added a few cups of popcorn after baking it. That was yummy too.

Chocolate Truffles

2007-12-20T19:35:00.000-08:00

I just got this recipe from a friend. I haven't tried it yet myself, but it sounds good and looks really easy considering the potential product...

8 oz. softened cream cheese
8 oz. room-temp butter
4 C. powdered sugar
4 C. semi-sweet chocolate
4 oz. dark bittersweet baking chocolate
3 tsp. Vanilla or other flavoring

In a large bowl, beat 8 oz. softened cream cheese and 8 oz. room-temp butter until smooth. Gradually beat in 4 c. powdered sugar. Stir in 4 c. melted semi-sweet morsels, 4 oz. melted dark bittersweet baking choc., and 3 tsp. vanilla or other flavoring. Stir until no streaks remain. Refrigerate for one hour. Form into 1-inch balls. Roll in cocoa, coconut, ground nuts, or powdered sugar. Keep refrigerated. Makes about 100 truffles. Freezes up to 1 year!

2007-12-20T18:44:00.000-08:00

Easy Frango Mints:

*1/2 c. butter * 3 c. semi-sweet chocolate chips
*1 1/2 c. powdered sugar * 2 tsp. vanilla
*2 eggs * 1 tsp. peppermint extract

Line a 8 by 8 pan with foil, then using a stick of butter, coat the foil with a thin layer of butter. Melt 2 c. chocolate chips (set aside the extra 1 c.) in the top of a double broiler. In mixing bowl cream butter & pwd. sugar together. Add eggs and beat well. Add melted chocolate, vanilla, and beat until smooth. Add peppermint and mix well. Chill in foiled pan. When completely stiff, melt then melt 1 c. chocolate chips and spread a thin layer on the top. Chill again. (If desired, you can flip, and add another layer on the bottom.) After hardened cut into small squares. These make great neighborly christmas gifts.

Hot Wassail Pot:

*46 oz. orange juice *1 Tbs. whole cloves
*46 oz. pineapple juice *6 cinnamon sticks
*6 c. apple juice *1/2 c. cinnamon candy
*1/2 c. sugar *1 tsp. all spice

Combine all ingredients in a 5 qt pot over medium heat. Bring to a boil, cook 5 minutes. Reduce heat and simmer for 5 minutes. Strain before serving. Great for parties. I like to use my crockpot and instead of using the spices I use mulling spices (Williams & Sonoma) and a tea infuser. This makes your house smell of Christmasy goodness!

cranberry salsa

2007-12-15T07:24:00.000-08:00

this is one of my very favorite recipes, and probably one that is most requested. i make is at least every thanksgiving and christmas. serve with tortilla chips.

Cranberry salsa

1/3 c. fresh lime juice
12 ounces fresh cranberries
2 jalapeno peppers seeded and minced (i usually only do one)
2 tablespoons grated onion
½ cup sugar
4 tablespoons fresh chopped cilantro
½ teaspoon salt
¼ teaspoon pepper

Blanch cranberries. Cover and cook until they pop open. Drain immediately. Add all other ingredients and process or blend. Chill until cold.

here we go again

2007-12-08T06:28:00.000-08:00

not very many people were posting, so i didn't know if there was a desire to continue or what. BUT, by popular demand (and a 2 month hiatus), we are back!

the new category is CHRISTMAS GOODIES. (thanks kim)

i realize that we already have a cookies/bars section, so you can just remind people of the recipe that you already submitted. but think of foods that you like to have around the holidays, it doesn't necessarily have to be sweet. the possibilities are endless, so get cooking! (and submitting)

How about a new theme for our recipes?

2007-11-20T22:29:00.000-08:00

Maybe PIES?? ;-)

Vegetarian Tortilla Soup

2007-10-11T13:08:00.000-07:00

2 tablespoons vegetable oil
1 red pepper, chopped
1/2 - whole onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 (28 oz) can crushed tomatoes (I like to use fire-roasted)
2 (4 oz) cans chopped green chilies, drained
4 (14 oz) cans vegetable broth
salt and pepper, to taste
1 (11 oz) can whole kernal corn, drained
1 (14 oz) can black beans, rinsed and drained

Toppings:
tortilla chips (Fritos work, too)
shredded cheddar cheese
avocado, diced
sour cream
cilantro
lime juice

1. In a large pot, saute pepper, onion, garlic, and cumin in oil until tender.

2. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutues.

3. Mix corn and black beans into the soup and continue cooking 5 minutes.

4. Serve in bowls over tortilla chips. Top with other toppings, making sure to squeeze some lime over each portion. Delicious!

Pappa al Pomodoro

2007-10-10T15:37:00.000-07:00

This is a yummy tomato and basil soup, make sure your bread is a good quality, stale, country loaf.

1/2 lb cherry tomatoes
2 cloves of garlic, peeled and finely sliced
large bunch fresh basil, leaves picked, stems finely chopped
Olive Oil
Sea Salt
Freshly ground black pepper
1 14oz can plum tomatoes
1 large handful stale bread

Preheat oven to 350. Prick cherry tomatoes; toss in a bowl with 1 sliced garlic clove and 1/4 of the basil leaves. Drizzle with olive oil; add salt and pepper; put in a roasting pan and bake about 15 minutes. Heat a splash of olive oil in a large pot and add remaining garlic and basil stems. Stir, sauteing for a minute until softened. Add plum tomatoes, then fill can with water and add. Break tomatoes up with a spoon; bring to a boil; simmer 10-15 mintues. Tear bread into thumb-size pieces; add to pot. Mix well; season with salt and pepper to tast. Tear in remaining basil leaves, reserving a few for garnish; let soup sit on low heat for 10 minutes. By now, roasted tomatoes will be done; pour into soup (including all juices, basil, oil and sticky bits). Stir; soup should be a porridgy texture, so adjust with some water if necessary. Remove from heat; add 3-4 tbsp. olive oil. Garnish with a little basil.

LEMONY Lentil Soup with CILANTRO!

2007-10-10T15:28:00.000-07:00

So I know lentils may not be the most appealing ingredient, but if a dish has lemon and cilantro in it I have to try it! I actually love this soup, and it's deliciously healthy!

1/2 cup chopped cilantro
7 Tbsp olive oil
1 tsp salt
1 medium onion, chopped
1/2 tsp ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 oz)
3 cups water
2 Tbsp fresh lemon juice

Puree cilantro with 6 T oil and 1/4 tsp salt in a blender until smooth. Transger puree to a bowl and set blender aside.
Cook onion in remaining Tbsp oil in a 3 quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4-5 minutes. Add allspice and remaining 3/4 tsp salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and puree until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro puree.

I add more lemon juice (of course), but other than that I think it's great!

vichyssoise

2007-10-05T14:29:00.000-07:00

INGREDIENTS:
2 leeks chopped
1 onion chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock (i use vegetable stock)
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

DIRECTIONS:
saute the chopped leeks and the chopped onion in butter or margarine until soft (i always use butter) for about 8 minutes. do NOT let them brown.
add potatoes and chicken (or vegetable stock) to the pot. salt and pepper to taste. bring to the boil, and simmer gently for 30 minutes.
puree in a blender or food processor until very smooth. cool completly. gently stir in the cream before serving.

this is traditionally a cold soup, but in the winter i leave it hot and stir in the cream right before serving. it is REALLY good.

strawberry soup

2007-10-05T14:27:00.000-07:00

i made this a lot year before last, but forgot about it this summer! it is kinda like a dessert soup, but it is SO good.

INGREDIENTS:
2 cups frozen strawberries
2 cups milk
1 cup heavy cream
1/2 cup sour cream
2 tablespoons white sugar, or to taste

DIRECTIONS
puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. stir in sugar to taste (don't put in too much. chill 8 hours or overnight in refrigerator before serving.

White Chicken Chili

2007-10-02T20:42:00.000-07:00

1 lb boneless skinless chicken breasts
1 med onion diced
1 Tbsp olive oil
1 clove garlic, minced
4 oz can diced green chilies
1/2 tsp cumin
1 1/2 tsp dried oregano
2-3 14 oz cans chicken broth
3 16 oz cans great northern beans
1 c sour cream
1-2 c shredded Monterey Jack cheese

Cook the chicken however you like, I like to lightly season it with salt, pepper, and garlic and bake it. Then cube it. In a large soup pot, heat olive oil and saute onion for a few minutes, then add garlic, chilies, and dried spices. Saute a few more minutes (It gets a little pasty but lets out all the spice flavors). Then add chicken broth, beans, and cubed chicken, bring just to a boil. Reduce the heat and add the sour cream and cheese, stir until they are melted. Serve with extra cheese, of course, and chips, bread, or tortillas. I think you could add an extra can of beans or two in place of the chicken for you vegetarians.

I just love making soup because it is such a quick easy meal. These are by far my three favorites!

Potato Cheese Soup

2007-10-02T20:36:00.000-07:00

3 c. cubed potatoes (I like to use the frozen hash brown cubes, they cook fast and are easy!)
1/2 c. chopped carrott (short cut for this is shredded carrots)
1/2 c. chopped onion
1 tsp. dried parsley
1/2 tsp. celery seed
1/2 tsp salt
1/4 tsp pepper
14 oz. can chicken broth

Put these in a frying pan and simmer until the veggies are soft. While they simmer:

4 Tbsp flour
4 Tbsp butter
3 c milk
8 oz. Velveeta cheese, cubed

In a soup pot melt the butter and add the flour, then the milk. Bring to a boil stirring constantly. When it has thickened, add the cubed cheese. Then add the simmered vegetables and broth mixture. Bacon bits are good if you like, but it's good plain, too. The total cooking time is 30 min or less! Nothing like easy dinner.

Peasant Soup

2007-10-02T20:28:00.000-07:00

4 large potatoes, peeled
1 bunch green onion
2 yellow onions
1 carrott
2 stalks celery
2 1/2 c. water
1 cube butter
1 Tbsp salt
1/2 tsp white pepper
1 bunch spinach

Coarsely chop veggies and put all ingredients in a large pot EXCEPT spinach. Simmer for 1 hour, until veggies are tender. Clean the spinach while it's simmering, then wilt it in the pot when it's done. You can turn the heat off, or leave it on if you want the spinach more cooked.

ADD 1 c. milk or half and half, and then puree the soup either in parts in a blender or else I have a hand blender and I blend it right in that same pot. If your potatoes are too big you might need more liquid, you can add more milk or water until it is the thickness you like. MUST serve with thick crusty bread!

My kids hate veggies and they love this soup--they request it all the time.

new category

2007-10-02T17:44:00.000-07:00

SOUPS are the next category. for those of you lucky enough to have fall weather - start experimenting. for those who actually still see the sun, turn up the air conditioning and get in the fall mood!

Clone of a Cinnabon

2007-09-09T22:50:00.000-07:00

I didn't really think of posting cinnamon rolls as breakfast, but since Catherine asked...here are the best cinnamon rolls ever! It calls for bread machine yeast, and bread flour, I just use regular flour and yeast and they turn out fabulous...

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

German Apple Pancakes

2007-09-09T22:41:00.000-07:00

So we just tried this tonight, and loved it! It's a Martha Stewart recipe, specifically a recipe that kids will like, that's why the directions are a little weird. We didn't top it with anything, but I'm sure fresh whipped cream would be delightful!

Ingredients:

2/3 cup flour

2 Granny Smith apples, peeled, cut into pieces (about 1 pound)

3 eggs

1/4 cup, light brown sugar

5 tablespoons granulated sugar plus more for tin

1/2 teaspoon cinnamon

4 tablespoons unsalted butter, divided

1 tablespoon lemon juice

3/4 cup whole milk
1/2 tsp salt

Directions

This recipe makes 6 pancakes.
1. Preheat oven to 450 degrees. Melt 2 T. butter, brush melted butter inside each muffin cup; coat with granulated sugar.
2.An adult can peel, core,and slice each apple into twelve wedges, then cut each wedge into three pieces.Toss with brown sugar, cinnamon, and lemon juice.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.
4. Place flour, salt, granulated sugar, eggs, and milk in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. An adult should place tin in oven and lower heat to 400 degrees. Bake 15 minutes. Pancakes will puff up during last 5 minutes of baking.
6.Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners' sugar and serve immediately.
One Giant Pancake: If you prefer, you can make a traditional large pancake to share instead of six individual ones. Follow the steps for the recipe, using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet or baking pan. Bake for 20 to 25 minutes, until the edges become puffed and golden. An adult can run a knife along the edges of the pan and then, using potholders, turn out the finished pancake onto a serving platter, cut into wedges.

meat alternatives

2007-09-09T21:48:00.000-07:00

i really like these vegetarian sausages by morningstar farms. i prefer the links, but they are both good. the patties are great for biscuits and gravy.

2007-09-09T21:33:00.000-07:00

this recipe rocks. i love making it for overnight guests or for dinner. it sounds complicated, but is pretty easy. i don't always always use fresh orange juice, and it still turns out delicious. it turns out to kinda have a caramel sauce that you can spoon out and drizzle on it. love it.

Overnight Orange Pecan French Toast

INGREDIENTS
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting

DIRECTIONS
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.

In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.

Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.

Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

German Pancakes with Strawberries

2007-09-08T20:07:00.000-07:00

These are delicious! Catherine, Josephine, and I once ate a double batch in one sitting. OK, now I'm embarrased and must add that there were a few of our kids there, too. A normal batch serves 4. Enjoy!

1/4 cup butter
1 1/2 cups milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon salt
3 cups fresh strawberries, halved
2 tablespoons sugar
1 (8 oz) carton sour cream
1/4 cup packed brown sugar
Maple syrup

Preheat oven to 400. Put butter in a 9-inch glass pie plate or casserole dish. Place in oven until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt into blender. Blend on medium until smooth. Remove pie plate from oven. Adjust heat to 450. Immediately pour mixture into pie plate and return to oven. Bake for 20 minutes. Reduce heat to 350 and bake 8-10 minutes more or until edges are puffed and browned. Remove from oven.

In bowl, sprinkle strawberries with sugar. Spoon into center of hot pancake. Cut hot pancake into wedges. Serve topped with sour cream, brown sugar, and syrup.

**I know the "serve with sour cream" sounds weird, but TRY IT!

Lisa

Peach French Toast

2007-09-04T20:35:00.000-07:00

1 C. packed brown sugar
1/2 C. butter
2 tbsp. water
2 (15 oz.) cans sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread, cubed (if you only have fresh bread, cube it and then dry it out in a warm oven for a few minutes. This really helps to avoid soggy bread.)
6 eggs
1 tbsp. vanilla
1 pinch cinnamon
1 1/2 C. milk

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.

Pour the brown sugar mixture into a 9x13 baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating. In a medium bowl, whisk together the eggs, milk, and vanilla. Dredge bread in milk and egg mixture, then put bread on top of peaches and pour remaining mixture over it. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

Remove the dish from the refrigerator 30 minutes before baking to come to room temp. Preheat oven to 350 degrees.

Uncover and bake for 30-45 minutes, or until the bread is golden brown and egg mixture isn't goopy anymore. Spoon out portions to serve.

This is very sweet, so you can cut the brown sugar, butter and water mixture in half and it still tastes great. This is great with tart apples, too.

Julia

Crispy Potato Quiche

2007-09-04T20:29:00.000-07:00

Okay, YES, I have too much time on my hands. But I love sharing tried-and-true recipes, so here is yet another post from me (and it is SO GOOD):

30 oz. bag frozen shredded potatoes (thawed)
1/2 C. (or less) melted butter
1 C. shredded pepper jack cheese
2 C. shredded Swiss cheese
2 C. diced cooked ham
1 C. Half & Half
4 eggs
1/2 tsp. seasoning salt

Press thawed potatoes into a greased 9x13 pan. Pour melted butter over and bake at 425 for 25 minutes. Remove from oven and put cheese and ham on top. Pour beaten eggs, cream and seasoning salt over the top (do not mix in) and bake for 30 to 40 minutes at 350.

Sometimes I cook the potato and butter part the night before and refrigerate it, and then add the cheese, ham, eggs, etc. on in the morning. I can't quite remember, but it might need to cook a little longer if you do that, since it's coming from a refrigerated state.

Julia

crEpEs!!

2007-09-04T14:57:00.000-07:00

Okay, this is one of our favorite breakfasts. There is SO much you can do with a crepe. Actually Cat, maybe we should have a section devoted to crepes. Anyway, they can take some time to make because you have to do them one at a stinkin' time, but they freeze BEAUTIFULLY... so make a ton and freeze some for later!

1 C flour
1 1/2 C milk
2 eggs
1 tbs cooking oil (though, I don't always use any)
1/4 tsp salt
(when I am making a crepe for a sweeter meal, I'll also add a dash of vanilla and a tablespoon or two of sugar)

Combine all ingredients in bowl until blended. Heat skillet on med. high and melt butter to coat bottom of pan when ready to pour in batter. Remove pan from heat and pour in just enough batter to coat the bottom of the pan by tilting the skillet around. Pour in enough so that there are no holes or gaps in the crepe. It should just thinly cover the pan. Return pan to heat and flip when bottom side of crepe starts to brown.

Now, what to do with your crepe?

Our favorite thing to do (it may sound weird, but we LOVE it) is to lay the crepe on our plate, put a couple of tablespoons of cottage cheese down the center of it, and roll it up like a burrito. Then pour some hot maple syrup on top and ENJOY!

My husband's family likes to put their hot crepe flat on their plate, rub MORE butter all over it, then sprinkle powder sugar all over it and roll it up and eat it.

They are also good filled with fruits and jams.

TO FREEZE:
Lay crepes flat on wax paper. You can separate each one with paper, or save on the wax and separate by servings (3-5 crepes usually). Then lay flat in freezer. Easy to reheat in a microwave whenever you crave 'em!!

new category for first half of september

2007-09-01T12:40:00.001-07:00

now that things are starting to settle down a little, it is time for a new category. this time it is BREAKFAST/BRUNCH. this category will last for the first half of september, then it will switch again. so, get posting!

Island Rice

2007-08-16T20:51:00.000-07:00

Absolute Deliciousness is the best way I can describe this. Being rice, it is not a grilled dish, but it goes excellent with the Jerk-chicken, or really anything, it stands on it's own as an great side dish. It is lightly sweet and perfectly limey, need I say more?

2 1/2 c water
1 c uncooked long-grain rice
1/2 c chopped dried pineapple
2 tsp butter
1/2 tsp grated lime rind
1/4 tsp salt
1/4 c chopped fresh cilantro
2 1/2 Tbsp fresh lime juice

Bring water to a boil in a med. saucepan; add rice and next 4 ingredients. cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro and juice. (yield 6 servings)

Greek Souvlaki

2007-08-13T16:59:00.000-07:00

1 lemon juiced
1/2 c. olive oil
1/2 c. soy sauce
1/3 c red wine vinegar
1 tsp dried oregano
4 cloves of garlic, crushed
1 tsp salt
1/2 tsp dried mint
2 lbs, pork or lamb cut into 1 inch cubes
1 red bell pepper cut into 1 inch pieces
1 yellow onion, cubed

In a large plastic or glass bowl, combine first 8 ingredients. Add meat, pepper, and onion; toss to coat. Cover and refridgerate 2-3 hours.
Preheat grill
Slide pork, pepper, and onion onto skewers. Grill 10-15 minutes turning once.

Serve this with tzatziki (cucumber-yogurt dip) and pita bread, and with sliced tomatoes, it is yummy!

Jerk-Style Chicken

2007-08-13T16:39:00.000-07:00

1 tsp grated lime rind

1/4 c. fresh lime juice

1 Tbsp. ground all spice

1 Tbsp. brown sugar

1-2 Tbsp finely chopped jalapeno pepper

2 Tbsp. olive oil

1 tsp salt

1 tsp ground black pepper

1 tsp dried thyme

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3 garlic cloves, chopped

1/2 c. chopped onion

6 skinless, boneless chicken thighs (about 1 lb)

3 skinless, boneless chicken breast halves

Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).

I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!

Lemon-Bay Shrimp

2007-08-13T16:28:00.000-07:00

Well it has been too long since I've posted anything! But grilling is right up my alley :) These are delicious and beautiful!

2 Tbsp fresh lemon juice

1 Tbsp olive oil

1/2 tsp salt

1/2 tsp crushed red pepper

1/2 tsp feshly ground black pepper

2 garlic cloves, minced

32 large shrimp, peeled and deveined (about 1 1/2 lbs)

4 large lemons, each cut into 8 wedges

32 fresh bay leaves

Cooking Spray

Prepare Grill

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. cover and marinate in fridge 10 minutes.

Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Yield: 4 servings.

Rocket's Marinade

2007-08-07T13:21:00.000-07:00

This is pretty salty and sounds completely crazy, but it's oh so tasty.

1/3 C. creamy peanut butter
2/3 C. soy sauce
1/2 C. oyster sauce (if you don't have this, just increase the amount of soy sauce a bit)
1/2 C. brown sugar
Juice of 1 lemon
5 minced garlic cloves

Marinate meat of choice overnight in the refrigerator.

Julia

Tequila Lime Chicken (without the tequila) Marinade

2007-08-07T13:12:00.000-07:00

This is from the Barefoot Contessa "Family Style" cookbook, and it is SO DELICIOUS. There's supposed to be 1/2 C. tequila in it, but I don't include that and just add a little more liquid somewhere else, usually more orange juice, or some vinegar. This is heavenly, citrusy, and is so good on a kabob with peppers and onions.

1 C. lime juice (5 to 6 limes)
1/2 C. orange juice (2 oranges) add more OJ or some vinegar to make up for the absent tequila
1 T. chili powder
1 T. minced jalapeno pepper (1 pepper seeded)
1 T. minced garlic (3 cloves)
2 tsp. salt
1 tsp. ground black pepper

Combine ingredients, add chicken, and refrigerate overnight.

Julia (sorry, Julie Nye--I'm a dork and can't figure out how to log in with my own name)

Zesty Chicken Marinade

2007-08-07T13:05:00.000-07:00

1/3 C. white vinegar
1/3 C. water
1 T. worcestershire sauce
1 T. garlic salt
1/2 tsp. lemon juice
1/2 tsp. pepper

Marinate for a few hours or overnight.

You can use this as a marinade for your chicken and cook it on the grill (SOSOSOSO YUMMY), or cook it in the oven: combine everything in a saucepan and bring it to a boil. Place chicken in a pan, brush with half the sauce and broil in the oven 8 minutes. Flip the chicken, baste with remaining sauce, and broil 8 minutes longer or until done.

Julia

bbq time

2007-08-06T08:01:00.000-07:00

For August, the new category is grilling/barbecue. This should be a good one to finish up the summer. Then, it is on to FALL recipes (what i am actually really excited about). But for now, fire up those grills and lets get cookin'!

Strawberry-Lime Punch

2007-07-24T22:35:00.000-07:00

For any of you who were at the "Alice in Wonderland" party last September, you may remember this punch. It is delicious!

Strawberry-Lime Punch

1 ½ cups pineapple juice
½ cup orange juice
2 Tbsp. lime juice
½ cup sugar
1 package (10 ounces) frozen sliced strawberries with sugar, thawed
4 ½ cups lemon-lime soda

Place juices and sugar in pitcher. Mix well until sugar is dissolved. Add strawberries. Mix well until combined. Slowly add lemon-lime soda to pitcher. Mix just until combined. Refrigerate until ready to serve. Garnish glasses with fresh fruit slices if desired. until combined. Yield: 16 servings.

Enjoy! Cami

grapefruit slushie

2007-07-22T18:37:00.000-07:00

I haven't tried this out yet, but just had it at a friend's house. She served it with sliced grapefruit skewers, and it was good. I'm waiting for a sunny to day to try this - waiting and waiting and waiting...

Mix together:
46 ounce can Texas grapefruit juice
large can frozen lemonade concentrate
1 packet unsweetened strawberry Koolaid
1/2 cup sugar

Freeze until 1/2 hour before ready to serve. Scoop into glasses and add ginger ale.

amy

christian's amazing smoothies

2007-07-21T09:27:00.000-07:00

i will probably not do this recipe justice since christian is the one who makes them in our house! but we always keep a supply on hand of frozen strawberries and pineapples (or when you have fresh on hand that's even better!)

he puts fruit in (strawberries, pineapple, nectarine, peach, raspberries, whatever you want), a banana, a scoop of sherbet, one container of yogurt, some orange juice and i like to add *lime. mix it up and you have some pretty amazing smoothies. i like to think they are actually a healthy food!

*someone posted earlier about fun ice cubes, i like to do a slightly different version. i am constantly trying to cook with lime or lemon. it makes meals taste amazing, but you don't always have them on hand or they are rotten before you use them. i suggest buying about 4 lemons and 2 big limes. squeeze their juice out into an ice tray and freeze them up. when they are frozen i wrap them in saran wrap and then put them in a ziploc baggie... so you have lime or lemon juice whenever you need it! (even for smoothies)

fresh fruit smoothie

2007-07-19T14:24:00.000-07:00

we have this for breakfast and my kids love it sipped through a straw!

frozen strawberries
pineapple juice or orange juice
lime juice
banana

i don't do exact measurements, but the frozen strawberries eliminate the need for ice. this is a good recipe because you can use whatever fruit you have on hand, we have added pineapple, kiwis, mangos, blueberries and watermelon, and it has always turned out delicious, just don't skip the lime juice.

fun ice cubes

2007-07-19T05:48:00.000-07:00

I like to freeze berries or slices of limes or lemons in ice cubes for water or drinks. It not only
looks pretty but adds a little flavor.

Kim C.

Pina Coladas

2007-07-15T21:05:00.001-07:00

1/2 can frozen Bacardi Pina Colada mix (our very favorite)
1-2 c ice cubes (depending on what else you add)
1 c water
1 c frozen mango chunks
1/2-1 banana (opt)

Blend in a blender until smooth.

You can also add vanilla ice cream instead of ice cubes, it sweetens it a lot but makes it lots richer. We also like to make fruit juice based smoothies and add a spoonful or two of the Bacardi mix, it's great.

Wedding Punch

2007-07-15T21:04:00.001-07:00

1 two liter ginger ale
1 can frozen white grape juice

mix together and serve, it tastes a lot like Martinelli's Sparkling Cider

Three Fabulous Punches

2007-07-14T11:15:00.000-07:00

Hey Everyone! It has been a very long time since I last posted a recipe. I hope you enjoy these; they're three of the best punch recipes I know of. Nothing brings people together better than a good cup o' punch!

Lime Slush Punch

2 c. sugar
8 c. water
1 (12-oz.) can frozen limeade
5 fresh limes, juiced
2 (12-oz.) cans lemon-lime soda (take your pick)

~Combine sugar and water in a large saucepan and heat slightly until the sugar is dissolved. Add frozen limeade and juices of the limes. Mix and pour into a shallow pan. Freeze. Remove from freezer about an hour before serving and break up into slush. Pour into punch bowl and add soda. Yields 18 (4-ounce) servings. (I think a 4-ounce serving is pretty wimpy, so I usually make more.)

Very Cherry Slush Punch

2 1/4 c. water
1/3 c. sugar
1 large lemon
1 (12-oz.) can frozen apple-cherry or cherry drink concentrate
2 cans ginger ale

~In a small saucepan, bring water and sugar to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer 5 minutes. Remove from heat. Juice lemon(s) to measure 3 Tablespoons. Stir lemon juice and concentrate into sugar syrup. Pour in a shallow pan. Freeze. Remove from freezer about an hour before serving and break up into slush. Pour into punch bowl or serving glasses, and add ginger ale soda. Yields 16 (4-ounce) servings. (Again, these servings are wimpy, so I make more. I even like to add a fresh cherry or two to the drink. Fun!)

Eggnog Punch (Serious Yuletide Joy)

1 qt. eggnog (the best kind to use is the country eggnog; I can't remember the name)
2 c. premade orange juice
1 c. half & half (or cream works too -- you decide :)
1/2 t. nutmeg or more to taste
1 qt. 7-up
1/4 gal. vanilla ice cream, scooped (sometimes I let the rest of the ice cream melt, and I stir it in as well. I know - really low fat huh!)

~Combine eggnog, orange juice, half & half, nutmeg, mix well. Add scooped ice cream. Place in a large punch bowl and pour 7-up over eggnog mixture. (So this recipe is tricky. I usually have to taste it and see what it needs. Experiment!)

Thanks,

Krista

2007-07-13T18:34:00.000-07:00

ITALIAN SODAS

I love these!!! They are so easy to make, yet they look impressive!

Fill glass 1/2 full with Sprite (you can use club soda, but I like sprite better)

Add ice
Add a splash of half and half
Add a splash of Torani syrup
Whipping cream to top it off
Serve with a straw (it tastes better that way ;)

Crockpot Oatmeal

2007-07-12T21:40:00.000-07:00

So this is also late but we were moving when we packing when we were doing the crockpot recipes. It is nothing great just something that saves me in the morning. My twins LOVE their oatmeal and walk around the house REALLY grumpy until we spoon it into their mouths. I discovered that I can cook it overnight on low and have it done in the morning ready to serve. You can adjust the recipe to suit you tastes or preferences. Here is the basic recipe:

2 1/8 - 2 1/4 c. water
1 c. old fashioned oats (I don't use the quick so if you do you might want to try it out see how it works)
1/4- 1/2 t. salt, opt.

put it in the crockpot on low before you head to bed and it will be done when you wake up in the morning.

This one is a great but I don't use it all the that often, a fun treat though!
Crockpot Apple Oatmeal

2 cups milk
1/4 cup brown sugar (it has been a few months since I made this but I think if I remember right I cut the sugar down to 1/8 cup)
1 Tbsp. melted butter (I think I also cut this down to 1-1 1/2 t.)
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

lightly spray the crockpot with cooking grease. Mix everything but the oats and stir. Add the oats last and cook on low overnight. It is a realy treat and people who don't really care for oatmeal enjoy this.

Kim C.

Chicken and Bacon Roll-Ups

2007-07-12T21:30:00.000-07:00

I made this tonight for the first time and it was great.

1/2 c. light mayonnaise
1 t. minced fresh tarragon (I used dried to taste)
bit of curry to taste and salt
1- 1 1/2 t. lemon juice
4 whole wheat flat breads/ whole wheat tortillas
shredded romaine lettuce
chopped tomato
crumbled bacon (costco fresh bacon bits are great)
2 c shredded skinless, boneless rotisserie chicken breast (I was short on time and used 2 cans costco canned chicken in water)

combine mayonnaise, tarragon, curry, salt and lemon juice to taste in a small bowl. Combine with chicken until lightly coated (I used all the mayo mixture and chicken and it was a great combination). Make into a roll-up using desired topping and enjoy.

Kim C.

Teriyaki Salmon Burgers

2007-07-12T21:15:00.000-07:00

Sorry that these recipes are the current category but we are moving a lot right now and this was the best way to not loose them and we liked them SO much I wanted to share. They are both fairly easy to prepare and worth every minute!

1/4 c. unsweetened pineapple juice
2 T. brown sugar
2 T. reduced-sodium teriyaki sauce
1/4 t. salt
1/4 t garlic pepper blend (didn't have any so I added some garlic and pepper...seemed to work well)
1 salmon fillet (1 pound), skin removed and cubed
1/2 c. soft bread crumbs

In a large resealable bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and marinade and set aside (you are supposed to discard it but I used it to make the meat the right consistancy and then I discarded it) Place salmon in a food processor or mixer. Add bread crumbs (I never keep bread crumbs around so I just use the processor and crumb fresh bread when I need it. That way I can use whole wheat or whatever kind I prefer) and process until blended ( this is where I use the juices if it is dry or add a bit extra crumbs if to wet, you want it to form a patty and not fall apart); cover and refrigerate for one hour (I forgot to do this and it still turned out great!) Coat a grill rack with nonstick cooking spray or you can fry it on a griddle. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes longer or until thermometer reads 140 degrees.

Serve with mayo, tartar sauce, lettuce, tomato, onion or anything else you like on a bun! Really great summer dish, Isaac LOVED and turned out eating just the salmon burger without the bun!

Enjoy,
Kim C.

New Category for July

2007-07-10T07:41:00.001-07:00

Sorry about the relapse, with moving and all, it has been a little bit crazy! In honor of the hot weather (it is even hot in Seattle) the new category is BEVERAGES (smoothies, punch, mixed drinks etc...) You can even suggest your favorite store-bought drink. So go wild and experiment.

hello? hello?

2007-07-09T18:44:00.000-07:00

is anyone out there? maybe no one has crock pots... or maybe you were all having a blast for the 4th! just double checking!!

crock pot roast (a la robin)

2007-06-22T13:22:00.000-07:00

so the best thing i ever bought with my wedding money (wink, wink) was the fix it and leave it 5 ingredients only recipe book from costco. it is amazing. and it only calls for 5 ingredients! none of these exotic things that you have to search for! it has been fantastic. i highly recommend it.

just last sunday i made my own roast recipe (it's not hard, honestly!).

the night before i cut up potatoes, onions and carrots. i then added olive oil to a large freezer ziplock back. i added salt and pepper and garlic salt. then i added the vegetables and mixed them around and placed them in the fridge over night.

in the morning i added my roast and the vegetables. some more salt, pepper and garlic and about 5 hours later on low we had an amazing feast. i think it really made it more flavorful to leave the vegetables marinating overnight (although i was just going for fast on sunday morning! not necessarily tasty!) the carrots were slightly undercooked and crunchy... my dad reminded me i should have added a cup of water! so there you go... my super easy crock pot invention! ha ha. i know you are all uber impressed.

p.s. catherine just might kill me but i am in charge of making fancy schmancy cupcakes for a bridal shower next month so if anyone has a killer recipe please let me know! i found the magnolia recipe already and may test it out!

2007-06-21T20:05:00.000-07:00

This is a good chance for me to try some new crock pot recipes, I love using it but don't have a lot of great ones.

I already posted my best crock pot recipe, with the mexican stuff. If you want to check it out the labels are crock pot, pork, or mexican. It's called Chalupa Mix.

Italian Crockpot Chicken

2007-06-19T13:11:00.000-07:00

This is one of the easiest crockpot recipes I know. The nice thing is the ingredients are things I always have on hand, and because it doesn't take long to cook, you can decide to make it in the afternoon when you're trying to come up with what to make for dinner.

4-5 chicken breasts (I like to cut them into strips)
1 8oz pkg. cream cheese (I usually only use 1/2, I like it less creamy)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. Good Seasons Italian dressing mix

Place chicken in crockpot. In a saucepan, place cream cheese and soups. Heat until melted, then add Italian mix. Pour over chicken. Cook on low 3-4 hours (depending on your slow cooker). Serve over rice.

Barbara

Chicken Casablanca

2007-06-19T12:54:00.000-07:00

Okay, I am such a loser - I haven't contributed to this blog in almost 2 months. Sorry! I will try to be better.

This recipe is straight out of the Fix-It and Forget-It Cookbook. I would have never tried this recipe if a friend hadn't told me about it (some of the combinations of ingredients might sound a little different) but it is actually really, really good. The cinnamon and cumin give it such a great flavor, and I like it because it's a little different from your basic meat and potatoes crockpot recipes. If you want some more spice, add a dash of cayenne pepper too!

Barbara

2 tbsp oil
2 small or 1 large onion
1 tsp ground ginger
3 garlic cloves
3 carrots, diced
2 large potatoes, diced
2 1/2 - 3 lbs skinless chicken pieces
1/2 ground cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
2 tbsp raisins
14 1/2 oz can chopped tomatoes
2 small zucchini, sliced
15 oz can garbanzo beans, drained

1. Saute onions, ginger, and garlic in oil in skillet. Transfer to slow cooker. Add carrots and potatoes

2. Brown chicken in reserved oil. Add chicken to slow cooker. (I usually skip browning the chicken - it works both ways.)

3. Combine seasoning in separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes.

4. Cover. Cook on high 4-6 hours, low 8-10.

5. Add sliced zucchini and beans 30 minutes before serving.

6. Serve over rice or couscous.

Chocolate Chip Walnut Cookies

2007-06-17T19:39:00.000-07:00

I know we've moved on but I just tried this recipe tonight and it is awesome! There are couple twists from your usual cookie recipe.

2 eggs
1 c butter
1 c sugar
1 c brown sugar
1 Tbsp vanilla

Mix on high for 4 minutes. Add:

3 c flour
1 tsp baking soda
1/2 tsp salt

Mix again, just until the flour is blended. Add and mix by hand:

1 1/2 bags milk chocolate chips
1 c chopped walnuts

Bake at 290 for 20-25 min. until they are just barely starting to brown.

new category for June 16th

2007-06-16T18:32:00.000-07:00

CROCKPOT/SLOW COOKER is our new category. This should be a good one, it is so nice to be able to make dinner in the morning when the day seems relatively sane. It doesn't necessarily have to be dinner, just anything you cook in it. Here we go again!

famous tanner sugar cookies

2007-06-16T11:10:00.001-07:00

well, they aren't famous here yet... but they will be.

ingredients:

1/2 C shortening (i like to use the shortening bars, less messy and easy to store)
1 C flour
1 t vanilla
1 egg
2 T milk
zest of 1 lemon (this is the secret ingredient that makes these cookies AMAZING!)

cream ingredients, add:

2 C flour
1 t baking powder
1/4 t salt (+pinch more)
1/2 t baking soda

i like to roll a little ball of dough in my hand and place it on the cookie sheet. i then use the bottom of a glass cup, dip the bottom in a bowl of sugar and then use that glass bottom to press the round ball of dough into a flat round cookie. hopefully this makes sense! it's easy, it's quick and no need for cookie cutters!

here is the next secret: set your timer and only cook them for exactly 5 minutes @ 375. i know they'll look kind of pale and undercooked, but leave them on the cookie sheet until the next batch comes out. they'll keep cooking a little on the sheet and then you can put them on a cooling rack. this makes for perfectly soft sugar cookies!

four in one cookies

2007-06-15T18:43:00.000-07:00

i'm not sure exactly why these are called four in one since there are really three big ingredients (oatmeal, coconut and chocolate chips) so realistically it should be three in one... but hey, i didn't write it! this has been a tanner favorite for a very long time.

ingredients:

1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 1/2 c. oatmeal (i add more)
1 c. coconut
1 pkg. chocolate chips

pretty simple, mix them up and bake them for 6-10 minutes on 350.

HuGe & aMaZiNG TRiPLe CHoCoLaTe CHiP CooKieS

2007-06-15T16:21:00.000-07:00

4 1/4 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 C. soft butter
1 1/4 C. sugar
1 1/4 C. packed brown sugar
2 large eggs
1 tbs. vanilla
1 C. milk chocolate chips
1 C. semi-sweet chocolate chips
1 C. white chocolate chips

*heat oven to 375

combine flour, baking powder, and soda... set aside

beat butter and sugars together until creamy
beat in eggs and vanilla

gradually add dry ingredients
stir in chips

drop by level 1/4 C. about 2 inches apart
bake 12 to 14 minutes until golden brown
cool on sheet for 2 minutes and move to a wire rack

last chance to post cookies

2007-06-14T06:53:00.000-07:00

yum, yum, yum... I want to try all of the ones that have been posted, but I am moving on tuesday and so I haven't been baking much. I do plan on gaining 50 pounds when we move in our new house from trying all these desserts. :)

On saturday we will have a new category, so if you haven't posted one yet - here's your chance.

(for you ladies that check this blog often, but haven't posted, START POSTING!) we would love to have your recipes, or at least your comments.

Triple Chocolate Chip Cookies

2007-06-06T17:26:00.000-07:00

All right everyone, here is the best cookie recipes I know of, it's my grandmothers and Bob loves them so much he makes them all the time! It's made with pudding mix so the texture is perfect. It calls for chocolate pudding mix, but we use cheesecake pudding to get the best tasting chocolate chip cookies ever!!!
3 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c butter room temp.
1 1/2 c brown sugar
6 oz pkg chocolate pudding mix
3 beaten eggs
1 tsp vanilla
1 bag white chocolate chips
1 bag milk chocolate chips

Mix in med. bowl:
flour, baking soda, salt

Mix in a Large bowl:
butter, brown sugar

Mix in a small bowl:
pudding, eggs, vanilla

Mix small bowl into large bowl, mix medium bowl into large bowl, add chocolate chips. Bake at 350 for 10-12 minutes.

Classic Sugar Cookies

2007-06-06T14:05:00.000-07:00

I love this recipe because it tastes great but doesn't need to chill before you roll out the dough, my kids aren't fans of that step.

1 c. butter
1 1/2 c. sugar
1 1/2 tsp vanilla
1 c. sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
5 c. flour

Cream butter, sugar, and vanilla. Add sour cream, then the dry ingredients. Roll out, cut, bake, and eat! Bake at 375 for 7-8 minutes. Frost with your favorite cream cheese frosting or glaze, I don't have a favorite so if any one else likes a particular one, post it!

labels labels labels

2007-06-05T23:28:00.000-07:00

just a quick reminder that will help this blog be super easy to follow... when you submit a recipe please use the label section at the bottom. label it appropriately (for now, cookies) and then we can use the labels to search through all the recipes rather than scrolling through weeks of archives! thanks a ton. i updated all the entries thus far! let me know if you have any questions. i'm excited about all of these cookie ideas!!

waffle cookie

2007-06-05T19:46:00.000-07:00

this is a cookie that you make on a waffle iron. My kids love these and think they are fun to make.

1 1/2 c. sugar
1 c. butter, melted
4 eggs
1 t. vanilla
2 c. flour
1/2 c unsweeted
1 c. chopped walnuts, opt.

In a medium bowl, mix the sugar and butter together. Stir in eggs and vanilla. Then mix in the flour, cocoa, and nuts. Preheat the waffle iron. Drop dough by heaping tablespoons onto the iron (if it is a large iron you can do four cookie on the iron at a time). You can also do large ones and break it up into pieces.

Enjoy
Kim C

George W. Bush Cowboy Cookies

2007-06-05T19:25:00.000-07:00

My friend gave me this recipe. I grew up having cowboy cookies but these are taken to a whole new lever. They are SOOOO good! And yes these are GW Bush's favorite cookies!

3 sticks butter/marg. 3 c. chocolate chips (1 1/2 c milk chocolate chips/ 1 1/2 c semi-sweet chocolate chips)
1 1/2 c sugar 2 c. oats
1 1/2 c. b.sugar 2 c. shredded coconut
3 eggs 2 c. Pecans, slightly chopped
1 T. Vanilla
3 c. flour
1 T. b. powder
1 T. b soda
1 t. salt
1 T. cinnamon

In a bowl combine flour, powder, soda, salt, and cinnamon. In a separate large bowl cream butter and sugars. Beat eggs and vanilla and add to butter mixture. Add dry ingredients until blended. Stir in chocolate chips, oats, coconut, and pecans ( you may have to dig in with you hands...this makes a lot, but don't worry it taste great and who doesn't like a bit of dough).
Bake at 350 degrees for 10-12 minutes.

Kim Campbell

Nauvoo Gingerbread Cookies

2007-06-05T19:11:00.000-07:00

This is my VERY favorite gingerbread recipe. You can freeze them and they are even better, the favor improves.

1 c. sugar
1 c. molasses
3/4 c. lard (butter)
1/2 c hot water
2 eggs
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 1/2 t. ginger (I live to use fresh and grate it fine)
6 c.flour

Combine first four ingredients, rinse molasses out of the cupe with hot water. Add the eggs and mix. Add rest of ingredients and mix well. Refrigerate until firm. Roll out and cut. Bake at 350 degrees for 10 minutes.

Eat or freeze and eat them frozen!
Kim Campbell

Pumpkin Bars

2007-06-05T14:06:00.000-07:00

This really is straight out of Better homes and Gardens. I make it with whole wheat pastry flour so I don't feel guilty if the kids have seconds (or thirds, or...)

Combine: 2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves

Stir in: 4 beaten eggs
1 16-oz can pumpkin
1 cup oil

Spread in 15 x 10 x 1 inch pan. Bake 20-25 minutes at 350.

Awesome with cream cheese frosting - it definitely frosts best when it's cool!

Beat: 6 ounces cream cheese
1/4 cup butter
2 teapoons vanilla

Add and beat: about 4 1/2 cups powdered sugar

Peanut Butter Bars

2007-06-05T13:25:00.000-07:00

3/4 c. butter
3/4 c. sugar
3/4 c. brown sugar
3/4 c. peanut butter
2 eggs
2 tsp vanilla

Cream all these together, then add:

1 1/2 c. flour
1 1/2 c. rolled oats (the quick kind)
1/2 tsp salt
3/4 tsp baking soda

Mix and press evenly into a large sheet cake pan. Bake at 375 for 10 min, just until they are lightly browned. Let cool, and frost with canned frosting. The frosting makes a big difference, our favorite is the Pillsbury Chocolate Fudge kind, it's in a blue can.

Somebody brings these every time we have a scrapbook night with my friends, and we can devour the whole pan in a few hours, they are our favorite! They were also the favorite treat of my sunday school class last year and I always get asked for the recipe. Just try and see if you can stop eating them.

Chocolate Chip Cookies

2007-06-04T16:43:00.000-07:00

(People always ask me for this recipe-it's from the Betty Crocker cookbook)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup stick margarine or butter, softened
(I use 1 stick margarine and 1 stick butter and let them soften on the counter-I think that this is and the cooking time are the most important parts of the recipe as far as the consistancy of the cookie.)

1 large egg

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 pkg (12 ounces) chocolate chips (2 cups)

1. Heat oven to 375 degrees

2. Mix sugars, margarine and egg in large. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
**I cook them for 8-8.5 minutes. They look a little underdone when you take them out, but they continue to cook a little on the hot cookie sheet.

Peanut Butter Cup Cookies

2007-06-04T11:59:00.000-07:00

Another easy, good recipe!

Betty Crocker Peanut Butter Cookie Mix
Reese's mini Peanut Butter Cups (24)

Mix the cookie mix as directed. Drop spoon fulls into an ungreased mini muffin pan (the dough should be evenly distributed in the 24 spots). Bake at 375 for about 11 minutes (just until they are barely starting to turn brown). As soon as they come out of the oven press a peanut butter cup into the center of each cookie. Let cool and enjoy!

The Ultimate Chocolate Chip Cookie

2007-06-04T11:50:00.000-07:00

I've been making these for years because they are so good!

3/4 cup Crisco Butter Stick
1 1/4 cup Brown Sugar
1 Tbs. Vanilla
2 Tbs. Milk
1 Egg
1 3/4 cup flour
1 tsp. salt
3/4 tsp. baking soda
Chocolate Chips

Mix together the Crisco butter stick, brown sugar, vanilla and milk. Add the egg and mix. Add the flour baking soda and salt and mix well. Add as many chocolate chips as you like (I like a lot!) and stir together. Drop spoon fulls on an ungreased cookie sheet. Bake at 375 for 8-10 minutes. Makes about 2 1/2 dozen.

Peanut Butter Snickers Cookies

2007-06-04T11:45:00.000-07:00

The “Real Snickerdoodle” Recipe
These are super easy and so good! A sure hit every time!!!

Cookies:
Betty Crocker Peanut Butter Cookie Mix (in the bag)
Mini- bite sized Snickers (24)

Mix the cookie mix as directed on the bag. Unwrap the mini Snickers. Using a medium cookie scoop (or a spoon), scoop the dough into your hand and flatten it. Place a Snickers onto the flattened dough and wrap the dough around it. Then roll it into a ball with your hands, making sure all of the Snickers is covered. Place on an ungreased cookie sheet and bake at 350º for 10-12 minutes (until cookies are just barely turning brown). Cool about 10 minutes before putting the glaze on.

Glaze:
1 cup powdered sugar
2 TBS. unsweetened cocoa
1 TBS. milk

Mix with wire whisk and drizzle on top while cookies are still warm.