What's Cooking, Good Looking?

Amazing Pork Loin Recipe

2012-02-08T13:01:00.000-08:00

My favorite Pork Loin Recipe

Ingredients

1 (2 lb) pork

1(1oz) envelope dry onion soup mix

1 cup water

¾ cup red wine

3 TBS minced garlic

3 TBS soy sauce

Freshly ground pepper

Brown pork tenderloin in a slow cooker with the contents f the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Libby's Pumpkin Roll

2011-11-23T14:23:00.000-08:00

Cake:
Powdered Sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional, of course)

Filling:
1 pkg. (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered Sugar

For Cake: Prehead oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.

Cobine: flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.

For Filling: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Chicken Pot Pie

2011-02-25T05:38:00.000-08:00

2 pie crusts
2 chicken breasts (Rotisserie or Baked)
1 part 5 Tablespoons butter
1 part 5 Tablespoons flour
1 cup chopped onions
1/2 cup chopped celery

1 tsp. McCormick chicken base
11/2 cup chicken stock

1 cup half and half or milk
1 cup diced carrots blanched

1 cup diced potatoes blanched

1/2 cup sweet peas

1 tsp Johnny’s Garlic seasoning
salt and pepper

Preheat oven to 375. Cut up chicken into bite size pieces. And have vegetables diced and blanched. If using frozen vegetables just add them frozen.

In a large pan melt butter. Add onions and celery and sauté for 2 minutes, add salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux.

Add chicken base and stir in chicken stock and bring the liquid to a boil. Let it simmer and continue to cook for 4 to 6 minutes until the sauce thickens. Stir in the half and half and continue to cook for 4 minutes. Check seasoning, add salt and pepper if needed.

Spray a deep pie dish with Pam, line the dish with one pie crust. Line the pie crust with chicken, then vegetables, sprinkle Johnny’s and pour sauce on top. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Cut slits on the top crust and crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 40-45 minutes or until the crust is golden brown and crispy.

Remove from the oven and cool for 5 minutes before serving.

Cinnamon Butter

2010-04-06T14:18:00.000-07:00

Cinnamon Butter

1/2 cup salted butter
1/2 cup honey
1/2 cup powder sugar
1 tsp cinnamon

Mix well. I also added 1 tsp vanilla.

Lion House Dinner Rolls

2010-04-06T14:15:00.000-07:00

Lion House Dinner Rolls
Ingredients:
• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour
Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
Honey Butter
Ingredients:
• ½ cup butter, softened
• ½ teaspoon vanilla
• ½ cup honey
Method:

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.

Aubrey's Breakfast Tacos

2010-03-22T10:18:00.000-07:00

This is my new college obsession
I wish that every meal was breakfast

Aubrey's Breakfast Tacos

1 whole wheat tortilla or 2 corn tortillas
1/4-1/3 cup shredded cheese
1 egg
1 slice of ham (sliced into small strips)
2-4 tbsp chopped onion
2-4 tbsp chopped tomato
3 tbsp (about) Herdez brand Salsa Verde - MOST IMPORTANT INGREDIENT

1. Heat up cast iron skillet medium heat
2. Start toasting the tortilla on medium heat or a little cooler
2. Beat egg (don't add milk)
3. Put beaten egg in cast iron skillet and scramble around in the pan
4. Mix in chopped onion, tomato and ham to warm up with egg
5. Spread cheese on tortilla(s)and let "melt" for 15-30 seconds
(you really just want it to barely start melting, it will not really look melted but when you pick up the tortilla the cheese won't fall off)
6. Put your egg mixture on your tortilla(s)
7. Spoon on the delicious Herdez brand Salsa Verde
8. Roll it into a taco and hold vertically over sink so some or most of the juice can spill out (this makes it easier to eat)
ENJOY - yum yum yum

Crispy Black Bean Tacos

2010-02-06T12:59:00.000-08:00

Crispy Black Bean Feta Tacos
with Light and Fresh Slaw

from smittenkitchen.com

I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.

Serves 3

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
6-8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt.
*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute.
*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Golden Protien Pancakes

2010-01-20T08:39:00.001-08:00

from Body For Life Cookbook.
Thanks Courtney and Sean.

The whole family should eat these! They are gluten free for Silvia, they are protein power packed for Stephen, and they are healthy and delicious for everyone else.

Golden Pancakes
Protein pancakes make breakfast a dessert!
Servings:2
Preparation Time: 15 minutes

Ingredients
1 cup uncooked whole-grain oats (non-instant)
6 egg whites
1 cup fat-free cottage cheese
1/4 tsp vanilla
1/4 tsp cinnamon
2 packets sugar substitute
sugar free syrup
berries

1. Lightly coat a nonstick skillet or griddle with cooking spray; place on medium heat
2. In a blender, combine oats, egg whites, cottage cheese, vanilla, cinnamon and sugar substitute. Blend on medium speed until smooth, about 1 minute.
3. Pour batter, about 1/4 cup at a time, onto a hot skillet. Cook pancake until bubbly on top and dry around edges, about 3 minutes. Turn and cook other side until golden brown, about 2 more minutes.
4. While pancakes are cooking, microwave maple syrup until warm, about 20 seconds.
5. Place a portion of pancakes on 2 separate plates. Top with warm syrup and berries.

I actually halfed the recipe just for me and didn't use syrup just warmed up a 1/2 cup of frozen berries (from Costco) which I microwaved for 30 seconds, added some sugar substitute and squished up, and then nuked it again. This made a warm berry sauce that was chunky and made this more cobblery and delicious.

Half recipe w/ half cup of berries and a little bit of honey: 337 calories, 3.7 fat, 47.5 carbs, 28.1 protein, and 6.1 fiber.
Cool huh! and this is a huge portion and really fills you up!

Pumpkin Bars

2009-10-25T18:20:00.000-07:00

Pumpkin Bars

2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups canned pumpkin
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 cup chopped pecans

Spray a jelly roll pan (10x15 inch) with nonstick spray. Set aside. In a mixing bowl, combine sugar, oil, eggs and pumpkin.Combine all dry ingredients: flour, baking powder, baking soda, cinnamon, and pecans. Add dry ingredients to the other mix. With wooden spoon, stir to mix completely. Pour batter into a pan and spread evenly. Bake at 350 fro 25 minutes or until they test done. Remove from oven and cool.

ICING
1 8 oz. cream cheese
1 stick butter or margarine, softened
3 cups powdered sugar, sifted
1 tsp. vanilla
1-2 TBS milk

With an electric mixer on medium speed, beat cream cheese, softened butter, powdered sugar, vanilla, and 1 tsp milk, until completely smooth. Add more milk if necessary to bring to a spreading consistency.

I sprinkle miniature chocolate chips on the frosting.

My S-t-r-e-t-c-h-e-d Meat Loaf

2009-10-25T18:17:00.000-07:00

My S-t-r-e-t-c-h-e-d Meat Loaf
From the kitchen of Silvia Winert

I got this recipe from a Good Morning America Cooking segment and I like it a lot.

Ingredients:
2 large eggs
1/2 cup tomato juice or tomato-vegetable juice, such as V8
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup packaged or homemade dry bread crumbs
1/2 cup quick-cooking (not instant) oats
6 cloves fresh garlic, or 2 tablespoons bottled minced garlic
1/2 cup fresh parsley leaves, or 2 tablespoons dried parsley (optional)
1 medium-size carrot
2 ribs celery
1/2 medium-size green bell pepper
1 large onion
1 pound lean ground beef (see Note), defrosted if frozen
Cooking oil spray
Mustard-Brown Sugar Topping or Ketchup Topping (recipes follow)

Directions:

1. Preheat the oven to 350°F.

2. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.

3. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.

4. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).

5. Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.

6. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.

7. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.

Serves: 8
Prep time: 15 minutes

Note: Because the fat is not drained off in this recipe, we suggest using ground beef that is at least 85 percent lean.

Mustard-Brown Sugar Topping

2 tablespoons light or dark brown sugar, packed
¼ cup prepared mustard
Stir the brown sugar and mustard together in a small bowl until smooth.

Ketchup Topping

½ cup Ketchup

2 tbsp brown sugar

1 tsp dry mustard

Red Beans and Rice

2009-10-25T18:09:00.000-07:00

RED BEANS AND RICE

From the kitchen of Silvia Winert

The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.

1 lb. red beans
water
2 medium size onion, chopped
2 ribs celery, chopped
1/2 large bell pepper, chopped
2 1/2 tsp. salt
1 1/2 rounded tsp. each thyme and oregano
1 1/2 tsp garlic powder
3/4 tsp. cayenne pepper
2 bay leaves
1 lb. Smoked sausage cut into 1/2 inch slices
shredded cheddar cheese
chopped green onions (including green tops) for garnish
6 servings hot, cooked rice

Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight.

For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.

After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.

Toasted Coconut Shortbread Cookies

2009-04-15T15:50:00.000-07:00

Toasted Coconut Shortbread Cookies
from Bon Appetit

1 cup (about 3 ounces) unsweetened shredded coconut*
1 1/2 cup unsalted butter, room temperature (I used salted and it turned out fine)
1 cup plus 2 teaspoon sugar
1 teaspoon coarse kosher salt (I just used salt)
1 teaspoon vanilla extract
2 2/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then mash in a bowl with the back of a spoon until it is mostly dust.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters (I don't have a cookie cutter so I used to lid to my Pam, it is the perfect size), cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 18 - 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

Apple Pancakes

2009-04-05T11:00:00.000-07:00

Apple Pancakes
smittenkitchen.com
(Aubrey loves to cook too!)

I made these for conference and had so much fun! They are not normal pancakes, they are similar in texture to German pancakes, or baked french toast. I just LOVED them! I ate like ten! They are so good, when you first put them on the pan it seems like it will not work and there is too much apple, but they cook wonderfully and are so delicious! I just put some butter and syrup on them and ate them like normal pancakes, but they were also good right off the pan, eaten like a cookie! YUM YUM YUM! Please make them for Stephen and Grey

2 eggs, well beaten
1 1/2 cup of milk or yogurt (I used milk & am only assuming that the yogurt works)

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Granny Smith but wonder if any other kinds would work and if soo taste so good and change the flavor, and cut them up in long thing slices, like when you chop up zuccini for Asian dishes)

Extra Flavorings: 1 tsp cinnamon, 1 tsp nutmeg, cloves, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/4 cup craisins, 2-3 tsp orange zest, 1-2 tsp lemon zest, 1/4 cup chopped walnuts or pecans. Just take your pick
(I used cinnamon, vanilla extract and almond extract)

Vegetable oil, for frying
Powdered sugar for dusting

1. Mix the eggs with the milk or yogurt in a large bowl.

2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

3. Combine the wet and the dry ingredients and stir in the apples and extra flavorings.

4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

Grapefruit Yogurt Cake

2009-04-01T09:14:00.000-07:00

Grapefruit Yogurt Cake
from Barefoot Contessa
(Aubrey loves to cook too!)

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt (I used light vanilla)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.

Poached Eggs in Tomato Sauce

2009-03-13T13:21:00.000-07:00

Okay, I will do a little writing before this one. As a poor college student I am not only looking for delicious food, but also things I can make from all the random stuff that I already have in my pantry or fridge. So I search for recipes that I can make that day without having to go to the store. I made this one because I had most of the ingredients and it looked really good! AND IT WAS! I just made it for lunch today and was very impressed with how delicious and healthy it is!

Poached Eggs in Tomato Sauce
Aubrey loves to cook too!
Inspired by the Martha Show
I found it at smittenkitchen.com

1 can (14 ounces) tomato puree
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
1 Tb of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.

Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.
Suggestion – just sauté some fresh spinach in garlic and olive oil on the side.

I just used spaghetti sauce sauce my roommate had left over from her dinner the other day and that she is never going to use. I did the garlic and red peppers in the oil and added the sauce - so I didn't need the sugar or salt and pepper. Than i just poached the eggs and served them over toast with the spinach on the side. IT WAS SO DELICIOUS!

Chile Chicken Enchiladas

2009-03-13T13:12:00.000-07:00

Chile Chicken Enchiladas
Aubrey loves to cook too!
From Kesley Nixon(the FoodNetwords Next Big Start contestant)

1 can (19oz) enchilada sauce
2 cups diced cooked chicken (I used Costco's canned stuff)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup sour cream
1 can (4.5 oz) chopped green chilies
1 package (10-12) tortillas
1 cup shredded cheddar cheese (4 oz)x
chopped tomatoes, lettuce, avocado, green onions, sour cream to garnish

Heat oven to 350. Spread 1/2 cup enchilada sauce over bottom of ungreased glass 9x13. Stir together chicken, Jack cheese, sour cream and chilies.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, spray side down.

Bake 35 min. Remove foil; bake 5-10 more minutes or until hot and cheese is melted. Top with avocado, green chilies, sour cream, tomato, or lettuce if you want to.

Smashed Chickpea Salad

2009-03-13T10:27:00.000-07:00

Smashed Chickpea Salad
Aubrey loves to cook too!
from SmittenKitchen.com

1 15-ounce can chickpeas, drained and rinsed
2 Tbs thinly sliced black olives (I didn't have this so I just used a few artichoke hearts cut up in slices)
2 Tbs finely chopped red onion
1 Tb chopped fresh parsley
Zest and juice from half a lemon (I used whole lemon)
salt and pepper
2-3 Tbs of Olive Oil

Mix everything but the olive oil in a bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the olive oil, mix it lightly and enjoy.

I warmed up a tortilla, added the chickpea salad, cut up spinach and fresh tomato, and sprinkled some feta on it too. It makes a delicious wrap or sandwich, I ate the leftovers just on some spinach as a salad dressing or whatever.
It could also be eaten on bread, or with crackers!
I will put a picture up when I upload them from my camera!

2009-02-17T20:24:00.000-08:00

Christmas in January!

Decadent Chocolate Bundt Cake

2008-08-19T14:42:00.000-07:00

Decadent Chocolate Bundt Cake
from Rachel Leavitt's blog

1 dark chocolate cake mix
1 small box instant vanilla pudding
1/3 cup milk
1 egg
1 16 oz. sour cream
1 12 oz. bag chocolate chips

Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.

Cream Cheese Danish

2008-08-19T07:55:00.000-07:00

Cream Cheese Danish

from the kitchen of Rachel Leavitt

2 cans Pillsbury crescent rolls
1 egg yolk
2 8-oz. cream cheese
1 c. sugar
1 tsp. Lemon juice
1 tsp. Vanilla
¾ c. chopped pecans (optional)

powdered sugar (for dusting)

Butter and sugar a 9 X 13” pan
Unroll 1 can of crescent rolls into pan and press seams together
Mix together egg yolk, 2 cream cheeses, sugar, lemon juice & vanilla
Pour cream cheese mixture over layer of crescent rolls
Unroll second can of crescent rolls, press seams together, and lay on top of cream cheese
Sprinkle with chopped pecans

Bake at 375 degrees for 20-25 minutes, until golden brown.

Let cool and sprinkle with powdered sugar.

Homemade Almond Joy Squares

2008-07-27T19:39:00.000-07:00

1st Layer
1 bag semi sweet chocolate chip
2 Tbsp. oil
Filling
2 bags coconut (14 Oz.)
1 cup sliced almonds
2 cans condensed milk
2 packages Knox gelatin
2nd Layer
1 bag semisweet chocolate chip
2 Tbsp. oil

Melt 1 bag chocolate chip and 2 tbsp. oil in the microwave on defrost for 2 minutes. Spread on cookie sheet on wax paper. Refrigerate for half hour or until it hardens.

Heat the condensed milk and the gelatin until it boils . Stir often so it doesn't stick to the pan. Add in coconut and almonds, spread the filling on the chocolate layer.

Melt another bag of chocolate chips and oil and immediately spread over coconut mixture. Let it chill in the fridge and cut into small bite size squares.

Crumb-Coated Ranch Chicken

2008-07-25T11:10:00.000-07:00

(Simple & Delicious, May/June 2008)

from Rachel Leavitt's blog

I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.

This is something you could make in a last minute pinch for dinner--super easy, super fast, super tasty! I am using the leftover chicken to make a cobb salad for lunch tomorrow, too!

this picture is from Rachel Leavitt's blog.

2/3 cup Ranch Salad Dressing
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)

Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear. Yield: 4 servings.

Brownie Trifle

2008-07-25T10:37:00.000-07:00

Brownie Trifle

Southern Living, APRIL 2003

I cut the milk for the pudding in half. The last time I made it, I mixed all the whipped cream with the pudding, and none with the cream cheese and marshmallow cream, and I really liked the texture of the Cool Whip.I also like serving it in individual dishes. the last time I made I used my favorite home-made brownie recipe instead of boxed brownies. The brownies have to be pretty dry and loosely placed at the bottom of the dish.

Ingredients

2 (21-ounce) packages chewy fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow cream
2 (8-ounce) containers frozen whipped topping, thawed and divided
3 cups fat-free milk
2 (3.3-ounce) packages instant white chocolate pudding
1 (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.

For a change, assemble this trifle in a 3-quart bowl. The size of your bowl should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.

Yield

Makes 15 servings

Robin's Brownies

2008-07-06T16:07:00.000-07:00

Robin's Brownies

3/4 cup soft butter
2 cups sugar
4 eggs (room temperature)
1 1/4 cup flour, sifted
1/4 cup cocoa spooned into cup
1 tsp. vanilla

Heat oven to 350. Grease 9x13 inch pan. Cream butter, sugar, and eggs. Add sifted flour and cocoa to the creamed mixture, then add vanilla. Bake 20-30 minutes (or until edges of brownies come off the edge). Do not overbake! Let it cool. Sprinkle with powder sugar or cover with icing.

ARTICHOKE CHICKEN PASTA

2008-06-26T20:08:00.000-07:00

Artichoke Chicken Fettuccine
8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
1/2 box mushrooms
10 oz. frozen spinach, chopped
2 T. butter
2 T. flour
1 c. chicken broth
1/2 c. milk
1 tsp. Dijon mustard
2 T. grated Parmesan cheese
1 can artichoke hearts, drained
2 T. mayonnaise

Cook bow tie pasta according to package directions.
Thaw out the spinach and squeeze out all the water. Meanwhile, in a large skillet, saute the chicken, bacon, onion, and mushrooms and spinach until chicken juices run clear and vegetables are tender; drain and keep warm.
In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.
Drain fettuccine; serve with chicken mixture. (I used a rotisserie chicken instead)
4+ servings.

I use fresh spinach sometimes and because I can't eat flour I use cream cheese to thicken instead.

BROCCOLI SALAD

2008-06-24T16:53:00.000-07:00

Broccoli Salad

2 bags broccoli florets
1 can water chestnuts, drained
1 box of mushrooms
1 cup celery peeled and thinly sliced
1 cup cherry tomatoes
1/4 cup red onion chopped

Salad Dressing
1 envelope Italian Dressing
3/4 cup oil
1/4 cup water
3 Tbs. vinegar

You can add bacon if you would like to add more flavor.

Homemade Oatmeal Crème Pies

2008-06-19T10:22:00.000-07:00

Homemade Oatmeal Crème Pies

(from a blog, but can't remember which one, I also changed the filling a little bit)

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats

Preparation
1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.
Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Creme Filling

Ingredients
3-4 oz. cream cheese
1/2 stick butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Preparation
1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield: Makes 1 1/2 cups

I can't taste them but they smell sooooo gooood

Sauerkraut and Ribs

2008-06-19T09:19:00.000-07:00

Sauerkraut and Ribs

From the kitchen of Paula Deen

2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs (also country or spare ribs can be used
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish

Set Dutch oven over medium-high and heat the vegetable oil.
You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.
If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.

Serve garnished with parsley sprigs.

Father's Day Dinner

2008-06-15T15:13:00.000-07:00

Garlic Lime Chicken
(from Rachel Leavitt's blog)

1/2 c. brown sugar
1/4 c. vinegar
1/3 c. olive oil
1 tsp. mustard
6 cloves garlic, minced
3 Tblspn lime juice
3 Tblspn lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
6 chicken breasts, sliced lengthwise into strips (I just used about 10 tenders)

Mix all ingredients (except chicken) with wire whisk. Put marinade and chicken into ziploc bag and refrigerate up to 2 hrs, NO LONGER. Pour chicken and marinade onto jelly roll pan. Sprinkle with paprika & parsley and place on top rack in oven. Broil for 15-20 minutes.

Leafy Green Salad
(Rachel Leavitt's blog)

combination of Spring Mix lettuce & baby spinach
1 lb. bacon, cooked and crumbled
almost a whole container of sliced mushrooms
handful of dried cherries, blueberries & cranberries (the mix from Costco)
grated Italian cheeses (Asiago, Parmesan, etc.)
sugared almonds
2 stalks of celery, chopped
2 green onions, chopped

Mix all ingredients. I used Zesty Italian Dressing.

Grilled Vegetables Skewers
(not a real recipe for this)

zucchini slices 1 inch thick
cremini mushrooms
onion chunks or little onions
cherry tomatoes
We don't like peppers! if you do, add some
Marinade
1/4 cup olive oil
1 TBSP lemon juice
1 TBSP lime juice
1 tsp salt
1/4 tsp pepper
garlic salt

I prepare the marinade in a bag. Then add the veggies, let them sit in it for a while before they go on the grill.

Coconut and Mango Rice

1 can (14 oz.) coconut mikl

1 1/2 cup rice (bismati is recommended I used long grain)

1 1/2 cup water

1 tsp. sugar

1 pinch salt

2 small mangoes

I put it all together in a rice cooker and it was done in 1/2 hour. If you don't have a rice cooker, follow the usual rice cooking directions. Bring all ingredients to a boil, then cook covered on low for 20 minutes. Do not lift the lid off during the 20 minutes after it boils.

Aubrey wanted more mangoes in the rice.

Cornbread

2008-04-19T15:13:00.001-07:00

Cornbread recipe

From the kitchen of Stephanie and Mary-Lou

2 cups Bisquick
4-6 Tablespoons cornmeal (heaping 1/4 cup)
3/4 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix first 5 ingredients. Add melted butter. Stir. Pour into a 9x13 inch pan and bake at 350 degrees for 30-35min.

Pappa’s Key Lime Pie

2008-04-19T15:01:00.000-07:00

Pappa’s Key Lime Pie

2 egg yolks
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice (frozen, bottled or fresh)
1 (9x1 inch) prepared graham cracker pie crust
green food coloring
1 cup sour cream
1/2 cup sugar
Pinch of salt
Lime slices for garnish (optional)

In a large mixing bowl, whip egg yolks, condensed milk, food coloring and lime juice 5 minutes. Pour filling into prepared crust. Bake at 350 degrees about 15 minutes or until edges are set and center is still soft. Remove from oven and place in refrigerator to cool.

In a bowl, whisk together sour cream, sugar and salt 3 to 6 minutes or until sugar is dissolved. Spread topping evenly over chilled pie. Return pie to 350 degree oven to set the topping, about 15 minutes; do not let it brown. Refrigerate 24 hours after the second baking . To serve cut into wedges and garnish with lime slices.

Sausage Dip

2008-04-19T14:57:00.000-07:00

Sausage Dip
From the kitchen of Patty Morris & Nancy Tueller

8 oz cream cheese
1 lb. Jimmy Dean sausage
1 can Rottel tomatoes or 16 oz. jar Pace Picante salsa

Brown the sausage and drain. Add cream cheese, mix well and add salsa or Rottel Tomatoes. Serve with tortilla chips.

BANANA CREAM PIE

2008-04-19T14:25:00.000-07:00

Banana Cream Pie

from the kitchen of Robin Wilson

9 inch Baked Pie Shell
2 or 3 medium bananas
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Bake pie shell. Slice bananas; arrange in pie shell. Beat cream cheese in small mixer bowl on medium speed until light and fluffy. Gradually beat in sweetened condensed milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange on pie (optional).

Whipped Cream Topping
1 cup cold whipping cream
1/4 cup powder sugar
1 tsp. corn syrup
1 tsp. vanilla
spec of salt
1 box raspberries

Beat all the ingredients until soft peaks form . When whipped cream is firm fold in a box of fresh raspberries. Top the pie with the whipped cream and enjoy!

Three-Cheese Baked Pasta

2008-03-29T11:06:00.000-07:00

Three-Cheese Baked Pasta

I served it with salad and green beans. It can be prepared up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

Ingredients

1 (16-oz.) package ziti pasta (I used penne pasta)
2 (10-oz.) containers Alfredo sauce
1 (8-oz.) container sour cream
1 (15-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

Preparation

1. Cook pasta according to package directions; drain and return to pot.

2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

4. Bake at 350° for 30 minutes or until bubbly.

Makes 8 to 10 servings

Sticky Frosting

2008-03-28T12:49:00.000-07:00

Sticky Pink Frosting

1 cup sugar
1/3 cup water
4 ½ tsp. Gelatin (strawberry or other flavor)
¼ tsp cream of tartar
Dash of salt
2 eggs white
½ tsp. vanilla

Boil together first 5 ingredients stirring until the sugar dissolves. Slowly add to unbeaten egg whites, beating constantly at high speed until stiff peaks form. Beat in vanilla. This frosting is very good on Angel Food Cake.

My friend Robin Wilson gave me this recipe and she serves it on a sponge cake and puts sprinkles on it. It looks beautiful and it is yummy. Courtney and Aubrey like to frost white cake cupcakes with it.

Pork Tacos

2008-03-28T10:59:00.000-07:00

SHREDDED PORK TACOS

2 pounds boneless pork roast
1 cup salsa
1 can (4 oz.) chopped green chilies
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

1-Place all ingredients in slow cooker.

2-Cover; cook on LOW 8 hours, or until meat is tender. To serve, use 2 forks to shred pork.

Serving Suggestions: Serve with tortillas, grated cheese, lettuce, green onions, tomatoes, taco sauce or salsa, sour cream, or pico de gallo instead of tomatoes and green onions.

*This is Stephen and Grey's favorite meal!

-If you live in TX you can get the Spanish rice from HEB, microwave it in the bag for 4 minutes and it is done to serve with tacos.

-I buy pork roasts at Costco, they come individually wrapped, 3 to a package.

Hamburger Soup

2008-03-25T19:33:00.000-07:00

Hamburger Soup
(this was Keri Nielsen's recipe)

1 lb ground beef
5 cups water
1 16 oz. can whole tomatoes, cut up
2 medium onions, chopped fine
4 medium carrots, sliced
¼ cup catsup
1 Tbsp. instant beef bouillon
2 tsp Lawry’s salt
1 tsp. dried basil
1 bay leaf
6 medium potatoes, cut into chunks
Salt and pepper to taste

Brown ground beef and drain. Add water, undrained tomatoes, onion, carrots, potatoes, catsup, bouillon, salt, basil, and bay leaf. Bring to a boil and reduce heat; simmer, covered, for at least 1 hour or until vegetables are tender. Season to taste. Sometimes I add frozen corn at the last minute.

Bonner Bars

2008-03-25T19:28:00.000-07:00

Almond Toffee Bars
a.k.a. Bonner Bars

½ cup butter

1 ½ cups oats

½ cup graham cracker crumbs

1 cup semisweet chocolate pieces

1 cup almond toffee pieces (Heath Bites 12 oz.package)

1 cup sliced or chopped almonds

1 14-oz. can (1 ¼ cups) sweetened condensed milk

1. Preheat oven to 325. Place butter in 13x9x2-inch baking pan; heat in oven about 6 minutes or until butter is melted. Remove pan from oven.

2. Sprinkle oats and crumbs evenly over melted butter; press lightly into bottom of pan using back of large metal spoon. Sprinkle chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.

3. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on wire rack. Cut into bars. Store, covered, in refrigerator.

Yield: 48 bars

Variation: For a fruity version of these yummy bars, replace half of the chocolate pieces with snipped dried apricots.

This recipe came from Robin Bonner. (We renamed them). They are so good and so easy!

Pasta e’ Fagioli Soup

2008-03-25T19:22:00.000-07:00

Pasta e’ Fagioli Soup

From the kitchen of Silvia Winert

2 tablespoon olive oil

1 lb. Ground beef

1 large onion, chopped

2 cups diced celery

2 cups diced carrots

hot water

½ cup instant bullion cubes

2 tsp. dried oregano

1 tsp black pepper

3 TBS. fresh chopped parsley

1 tsp. hot red pepper sauce

6 cups chunky pasta sauce

(2 1 lb. 10 oz. jars of Ragu Chunky Garden Vegetable Primavera or something similar)

1 (15 oz.) can red kidney beans (drained)

1 can white kidney beans (drained)

2 cups cooked pasta (macaroni or small shells)

Heat oil in large skillet or soup pot over medium-high heat. Add beef and sauté, stirring to break up, about 5 minutes or until beef looses it’s pink. Add onion, carrots, celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir into bouillon mixture oregano, black pepper, parsley, pepper sauce, and pasta sauce to skillet. Simmer 10 minutes. Add 6cups or the 2 Ragu jars filled with water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in Pasta just before serving. Makes 1 gallon. It makes a lot! Use a big soup pot.

Cheese Chili Mac

2008-03-25T19:20:00.000-07:00

Cheese Chili Mac

From the kitchen of Silvia and Weight Watchers

cooking spray
1 lb. extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Points 6

Servings 8

Coffee Cake recipe

2008-03-21T18:20:00.000-07:00

Coffee Cake recipe

From the kitchen of Silvia Winert

Kevin brought this recipe home from work, we all like it.

½ lb butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

¼ tsp salt

1 tsp baking powder

2 tsp cinnamon

4 tbsp brown sugar

¾ cup chopped pecans

Combine and cream butter, sugar and eggs. Mix sour cream and vanilla and set aside. Alternate adding the sour cream mixture and the dry mixture the creamed ingredients until all is combined. Spoon half of the cake mixture into a Bundt pan, spoon cinnamon mixture onto cake batter. Spoon the remainder of cake batter into pan. Bake at 350 for 60-65 minutes. Cool on rack.

Mandarin Orange Cake

2008-03-21T18:11:00.000-07:00

Mandarin Orange Cake

From the kitchen of Silvia Winert

1 Pillsbury Plus yellow cake mix

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits with juice

1 large Instant vanilla pudding mix

1 (12 oz) Cool Whip

Make cake following directions on the box, but use only 2 eggs. Add drained mandarin oranges to the batter. Bake 15 minutes at 350 in a jelly roll pan. Cool

Topping

Mix instant pudding with pineapple; add Cool Whip and stir. Spread over cooled cake. Decorate with strawberry slices or chopped nuts and cut it into squares.

Chicken Taco Soup

2008-03-21T18:05:00.000-07:00

Chicken Taco Soup

from the kitchen of Silvia Winert

I love this recipe because you can keep all the ingredients in the pantry and chicken in the freezer and make the soup whenever you want to. I serve it with grated cheese and tortilla chips.

1 lb. chicken breasts

2 tbs. olive oil

1 pkg. taco seasoning

1 onion, finely chopped

1 clove garlic, minced

1 (4oz.) green chilies, chopped

1 ½ cup water

1 8oz. jar green chili salsa

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can stewed tomatoes

Sharp cheddar cheese

Tortilla chips

Cover chicken in water and season t taste. Boil until chicken is done. Cool and shred chicken with a fork. In a large skillet or saucepan, combine chicken, olive oil, taco seasoning, onion and garlic. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls, top with corn chips and shredded Cheddar.

Dilly Buns

2008-03-21T17:55:00.000-07:00

Dilly Buns

(thanks to Brenda Shuman who also makes great cinnimon rolls)

4 tbsp yeast dissolved in 1 cup warm water

4 cups creamed cottage cheese, drained

1 stick melted margarine

½ cup sugar

4 tsp. salt

4 eggs

¼ cup minced onion ( I use dry onion flakes)

1 tsp baking soda

3 tbsp dill weed

8-10 cups flour

Mix in bread mixer about 5 minutes. Batter is rather stiff, but not too stiff. Let rise until double in bulk in a large greased bowl. Roll into a large greased bowl. Roll 3/8 inch thick. Cut into small rounds 1 ½ inches in diameter (baby food jar is this size). Put rounds on greased cookie sheets. Let rise until double in size, then brush tops with melted margarine. Bake at 350 for 12 minutes. Makes about 18-20 dozen.

I had to lower the temp to 340 for 9-10 minutes in my oven.

We serve these rolls with a slice of ham and Swiss cheese. We love them and this recipe makes about 150 rolls.

Rocky Road Cookies

2008-03-21T17:20:00.000-07:00

Rocky Road Cookies

from the kitchen of Silvia Winert and Robin Wilson

I like to make this recipe a day ahea. It makes it easier to cut. I use a pizza cutter.

2 cups butter

2 cups sugar

4 eggs

2 tsp. vanilla

4 Tablespoons cocoa

2 cups flour

2 cups walnuts

1 bag miniature marshmallows

Frosting

2 boxes (8 cups or 1 bag 2 lbs.) powder sugar

2/3 cup cocoa

1 cup melted butter

2/3 cup evaporated milk

1 tsp. vanilla

Bake in a cookie sheet, it cuts well if it is made the day before.

Not a favorite at my house but Tuellers loved them.

Lemon Cake

2008-03-21T17:10:00.000-07:00

Lemon Cake

I got this recipe from a volleball mom (Shotsi) when Aubrey was a freshman in High School. Stephen, Grey and Aubrey like this cake, they say it is the best of all the lemon cakes I make for them.

2/3 cup water

1 pkg. lemon Jello (3 oz.)

1 pkg. yellow cake mix

1 Tbsp. lemon extract

4 eggs

2/3 cup Wesson oil

2/3 cup hot water

Put 2/3 cup hot water and mix with Jello. Beat eggs, then add cake mix, Wesson oil, water and Jello and lemon extract, mix slow. Put in oven and bake 45 minutes or until done @ 375. Glaze while hot.

Glaze

1 1/4 cup powdered sugar

1/4 cup lemon juice

I poke holes with a bamboo skwer. Mix the glaze ingredients well and pour over hot cake. When cool it has a nice glaze.

Carrot Cake

2008-03-21T16:53:00.000-07:00

Emeril and Silvia's Carrot Cake

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

1/2 cup blonde raisins

1/2 cup pineapple tidbits

1/2 cup grated coconut
3 cups grated carrots

1 cup chopped toasted pecans

(1/2 cup each coconut and raisins, optional)

PECAN CREAM CHEESE ICING:

8 ounces cream cheese
1 stick unsalted butter
1 (-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans ( I don’t use pecans in frosting)

Preheat the oven to 350 degrees F.

Butter three (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt. Mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about two minutes. Fold in the nuts. Divide between the three cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

It can be baked in three layers or in a 9-by-13-inch baking pan — in which case cooking time will be 40 minutes to 45 minutes.

For the Frosting:

In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place one cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. (I don’t put pecans in frosting)

Yield: 1 cake, 8 to 10 servings

This cake is a favorite in our house. I don't use pecans in the frosting, only in the cake.

Apple Coffee Cake

2008-03-21T15:48:00.000-07:00

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Emeril's recipe

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter
1½ cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

½ cup packed light brown sugar
½ cup all purpose flour
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

½ cup packed light brown sugar
½ teaspoon vanilla extract
2 tablespoons water

Directions:

Preheat the oven to 350° F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 40 to 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla and water, and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Yield: 12 servings

Stephen loves apple cakes, but he loves this one best

Fruit Pizza

2008-03-21T15:38:00.001-07:00

Fruit Pizza Cookies

(I found this recipe in Rachel Leavitt's blog)

2 rolls sugar cookie dough
8 oz. cream cheese
10 oz. can crushed pineapple, drained WELL
powdered sugar, to taste

I divide each cookie dough package into 6 pieces, and bake the cookies according to the package directions. ( I use a stone cookie sheet). Mix together drained pineapple and cream cheese and spread on top of cooled cookies.
Top each cookie or "pizza" with your favorite fruits. I use strawberries and blueberries. You can use any berry, sliced kiwi, mandarin oranges, etc. It all works well.

Stephen and Grey loved these cookies and it was a hit with their friends also.

Chocolate Marshmallow Cookies

2008-03-12T13:49:00.000-07:00

Chocolate Marshmallow Cookies

(this recipe came from Robin Wilson)

Ingredients

2 boxes chocolate cake mix (Swiss chocolate, German chocolate, devil’s food etc.)

4 large eggs

1 cup Crisco shortening

1 bag large marshmallows

Mix cake mix, eggs and shortening thoroughly. Make small balls the size of a quarter. Do not flatten. Bake on ungreased cookie sheet at 350 for 11-12 minutes or until cookies are starting to crack all over the top. While cookies are baking, cut the marshmallows in half with scissors. Remove cookie sheet from oven and place ½ of a large marshmallow (cut side down) on top of each cookie and return to oven for 1 minute. Remove cookies from the oven and let them cool on cookie sheet. Make frosting and put a large spoonful on top of each cookie. As soon as you frost the cookies you can sprinkle holiday sprinkles on top of each cookie.

Chocolate frosting

4 oz. cream cheese (or ½ a container of cream cheese spread. It is softer.)

1/3 cup butter

3 cups powdered sugar

3 tablespoons cocoa

1 tsp. vanilla

milk-(enough to make a good spreading consistency)

Softer cream cheese and butter. Add other ingredients and beat until smooth. You might want to double the frosting recipe.

*This recipe makes about 5 dozen cookies.

Tres Leches Cake

2008-03-12T13:04:00.000-07:00

Tres Leches Cake

This recipe came home as a school project for Grey's Spanish class. The boys love it. I used Cool Whip so I can cover the whole cake and leave it in the fridge for them to eat it.

Cake:
5 large eggs, separated
1 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
2 cup heavy cream or whole milk

Whipped Cream

1 ½ cup heavy whipping cream

1/4 tsp vanilla

½ cup confectioners sugar

1-Preheat oven to 350 F. Grease and flour a 13x9 inch baking pan (I use a glass dish).

2-Sift flour and baking powder together and set aside.

3-Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla, beat well.

4-Bake at 350 for 30 minutes. Pierce cake several time with a fork.

5-Combine the whole milk or heavy cream, evaporated milk and condensed milk together. Pour 1/2 of the milk mixture over the warm cake. When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

6-When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.

Chicken and Broccoli Casserole

2008-03-09T16:58:00.000-07:00

My collection of recipes can only start with this one. It is what made my kids believe I can cook!

Ingredients
2 (10 oz.) pkg. frozen broccoli

2 cups cooked chicken breast, chopped

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1 tsp. curry powder

½ cup shredded sharp cheese

½ cup breadcrumbs

1 Tbsp. butter, melted

Place cooked and drained broccoli on the bottom of 9x13 inch pan. Add bite-size chicken pieces. Mix together soup, mayonnaise, lemon juice and curry. Pour over chicken. Spread cheese on top. Top with bread crumbs mixed with butter. Bake at 350 for 30 minutes.

I like to serve this on top of rice witha a Greek salad and garlic bread.