What's For Dinner Tonight?

Cranberry-Jalapeno Cream Cheese Dip

2011-12-19T17:10:00.000-08:00

I was in charge of an appetizer for a family Christmas party and made this. It was DEVOURED in minutes! Definitely a keeper!!

Ingredients

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (approx. 1 large lemon)
1/8 teaspoon salt
2 (8 oz.) packages cream cheese, softened
Crackers, for serving

Directions
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate up to an hour before serving. Serve with crackers or tortilla chips.

Lime & Coconut Sugar Cookies

2011-12-19T16:59:00.000-08:00

I made these for a cookie activity we had a church. They are delicious, though I couldn't really taste the coconut. Some would argue that is a good thing. Make them and decide for yourself, and add more if you think you need to!

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
zest of 1 large lime, finely minced
3 tablespoons lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar (for rolling dough in before baking)

Directions
Preheat oven to 350 degrees. Toast coconut on a cookie sheet in the pre-heated oven for 5-7 minutes.
Keep an eye on it though, it can go from white to burnt if you aren't watching close!
Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla, lime juice and zest. Gradually blend in the dry ingredients and toasted coconut. Roll rounded teaspoons of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 -2 inches apart. (Don't put them too close together, and don't make the balls too big as they spread quite a bit.)

Bake 8-10 minutes in the pre-heated oven until lightly browned. Let stand on cookie sheet for two minutes and then remove and place to cool on wire rack.

Perfect Fall Recipes

2011-10-07T12:31:00.000-07:00

This weekend I am doing slow cooker demonstrations/cooking at the Deseret News Home Show and featuring these two perfect-for-fall recipes:

True Texas Chili

(according to the Texans I know, if it has beans, it ain't chili!)

Ingredients

1/2 teaspon garlic powder

3 tablespoons chili powder

2 teaspoons cumin

1 1/2 tablespoons paprika

3 tablespoons all-purpose flour

1 tablespoon oregano

1/4 teaspoon ground black pepper

2 (14 oz.)cans beef broth

3 lbs. stew meat

Limes, cut into wedges (optional)

Sour cream (optional)

Cilantro, chopped (optional)

In a small bowl, combine all the spices, flour, and beef broth. Set aside. Place meat in a greased 3 1/2 - 4 quart slow cooker. Pour spice mixture over meat. Cover and cook on low heat 8-10 hours, or on high heat 4-6 hours. Serve with a dollop of sour cream, juice from a lime wedge, and sprinkle with cilantro.

Spice Cake with Orange Juice Glaze

Ingredients
1 spice cake mix
1 (3.5 oz.) package instant butterscotch pudding
1 cup water
3/4 cup canola oil
4 eggs
1 cup sour cream
Orange juice, prepared
1 cup powdered sugar

In a large bowl, combine cake mix, pudding, water, oil, eggs, and sour cream. Beat for 2 minutes. Pour batter into greased slow cooker. Cover top of crockpot with paper towels (to catch moisture during the cooking process from dripping into the cake), and cover with lid. Cook on high heat 3 1/2-4 hours or until done in the center. While cake cools, in a small bowl, mix together powdered sugar with 2-3 tablespoons orange juice. Drizzle orange juice glaze over cake, serve and enjoy!

Hashbrown Quiche

2011-08-29T16:39:00.000-07:00

Great for breakfast, or breakfast-for-dinner!

Ingredients:

3 cups shredded, frozen hashbrowns (thawed and drained)
4 tablespoons (1/2 stick) butter, melted
4 large eggs (beaten)
1 cup milk
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded cheddar cheese
Salt and pepper

Preheat over to 450 degrees F.

Gently press the drained hashbrowns between paper towels to dry them as best as possible. In a 9 inch pie plate, toss the hashbrowns with the melted butter and press into the plate. Press into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hashbrown crust is ready, pour in the egg mixture and return to the oven.

Lower the oven temperature to 350 degrees, and bake for about 30-40 minutes until the quiche is light golden brown on top, and puffed.

YUM!

BBQ Chicken Pizza

2011-08-24T16:58:00.000-07:00

We had this yesterday night for dinner, and it was a big hit with EVERYBODY (which is a BIG deal at my picky house!)

Sauce Ingredients:

1 1/4 cup brown sugar

1/2 cup chili sauce**

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup worcestershire sauce

2 tsp. garlic

1 tsp. ground mustard

Dash of fresh groundblack pepper

**If you don't have chili sauce in the cupboard, here's a substitute recipe--just be sure you only add 1/2 cup of it to the sauce ingredients:

1 cup tomato sauce

1/4 cup brown sugar

2 Tbsp. vinegar

1/4 tsp. cinnamon

Dash of ground gloves

Dash of allspice

Spread a thin layer of the sauce over your favorite pizza crust recipe (homemade, store-bought, whatever)

Top with cooked, cubed chicken breast pieces, red onions (I left these out since my kids don't like them),and mozzerella cheese. Bake it oven according to your crust's instructions. When finished baking top with fresh cut cilantro (if you are like me, the more the better!) Enjoy!

Casserole Cookbook Now on Sale

2011-08-11T17:34:00.000-07:00

Purchase my new cookbook via amazon.com (see link below)

or directly from me and get it autoraphed through the link on the right side of the blog!

Thanks!

Fire and Ice Salsa

2011-08-05T07:55:00.001-07:00

Perfect summer recipe!

3 cups chopped/diced watermelon

1/2 cup chopped green bell pepper (I used one large Anaheim green chili instead)

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon chopped green onion

1 tablespoon chopped jalepeno pepper (I used one banana pepper I stole from the neighbor's garden)

1/2 teaspoon garlic salt

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalepeno, and garlic salt. In other words: mix it ALL together in a large bowl!! Mix well and serve. We chilled ours for a half hour or so.

Serve with your favorite chips. We made our own cinnamon tortilla chips and it was great.

Other amazing fruit salsa recipes HERE (plus a video of my cute wife Janet making them on TV!)

Honey Lime Chicken Enchiladas

2011-03-07T16:56:00.000-08:00

You may be a little skeptical about this recipe based on the title, but I promise, it's really very good!

Ingredients:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (you could also used 1 cup sour cream)

Method:
Mix first four ingredients and toss with shredded chicken. Let it marinade for at least 1/2 hour (You could toss it together in a ziploc bag in the morning and leave it in the fridge all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left over marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Make it a Freezer Meal: Make and freeze this recipe. To bake, preheat oven to 350 degrees and bake covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Lip Smacking Good Carrot Cake

2011-03-02T17:47:00.000-08:00

I am sitting here at the computer eating this cake as I type. It is soooo good. I must give a nod to the fantastic little blog where I found the recipe, that I have been reading the past few months (I love all it's country charm and beautiful photographs): Meadowbrook Farm .

Here is the recipe. Seriously, try it very, very soon. You won't be disappointed.

Carrot Cake

2 cups flour
2 cups sugar
1 1/2 cups oil (I substituted 1 cup applesauce for 1 cup of the oil)
4 eggs
1/2 cup chopped pecans (I left these out for the picky people who live at my house)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots

Combine sugar, oil, (and applesauce if you choose to substitute), and eggs. Sift together flour, soda, cinnamon and salt. Add to sugar/egg mixture. Mix well and fold in carrots and pecans.

Pour into a greased and floured 9 x 13 pan (I used a bundt pan). Bake at 300 degrees for one hour.

Cool completely.

Cream Cheese Frosting

1 - 8 oz package softened cream cheese
1/4 cup softened butter
4 cups powdered sugar
2 tsp vanilla

Cream the cream cheese and butter, then mix in the vanilla and powdered sugar. Spread on the cooled cake and lick the beaters and the bowl clean!

Seriously. It's to die for!

Delicious Dill Pickle Dip

2011-01-11T17:06:00.000-08:00

For New Year's Eve we decided to try a new dip. Tons of pickles.....YUM! We are also big Ruffles fans at our house, so this seemed like the perfect companion for that big bag of chips we were taking to the family party:

Ingredients:

1 cup sour cream
1 cup mayonnaise, NOT Miracle Whip (I used "light")
2 tsp. dill
2 cups finely diced dill pickles
Method:

Combine all ingredients together and mix well. Let chill for a couple of hours.

Enjoy with Ruffles, or your favorite chip.

Giant Ginger Cookies

2010-12-08T17:24:00.000-08:00

I know it has been forever since I posted a recipe, but hopefully you'll forgive me once you' ve made these babies!

I call them Giant Ginger Cookies (mostly because you can make them as big as you want!)

Here goes:

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground gloves
1/4 teaspoon salt
2 cups granulated sugar
2 eggs
1 1/12 cups shortening
1/2 cup molasses
3/4 cup coarse sugar (I use Wilton brand White Sparkling Sugar -- in the sprinkles aisle)

Preheat over to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool. Makes 25 (4 inch) cookies.

My husband took these to work, and his co-workers couldn't get enough! Let me know how you like them.

Recipes shared at Stampin' Up Headquarters

2010-09-27T06:18:00.000-07:00

Today I get to visit Stampin' Up Headquarters and share a couple recipes. Here they are! Both are from my new cookbook, which is available for purchase in the right margin.

Fall Harvest Chowder
200 Slow Cooker Creations pg. 34

Ingredients:

1/2 pound ground beef, browned and drained

1/2 cup chopped onion, or 1/4 cup dried minced onion

4 cups water

1 cup diced carrots

1 cup diced celery

1 cup peeled and cubed potatoes

1 can (28 oz.) diced tomatoes

1 can (8 oz.) tomato puree

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed bay leaves

1 1/2 teaspoons Italian seasoning

Method:

Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. For thicker chowder, cook on low heat for 8-10 hours.

Apple Nut Cobbler
200 Slow Cooker Creations pg. 186

Ingredients:

2 cans (21 oz.) apple pie filling*

1 white or yellow cake mix

1/2 cup butter or margarine, melted

1/3 cup chopped pecans

*other pie filling flavors can be substituted (cherry, blueberry, peach, etc.)

Method:

Spread the pie filling in a greased 4 1/2- 6 quart slow cooker. Sprinkle cake mix over the top. Drizzle butter evenly over cake mix and then top with nuts. Cover and cook on low heat for 4 hours, or on high heat for 2 hours. Serve hot with a scoop of vanilla ice cream.

Note: Use 1/4 cup melted butter and 1/3 cut water in place of 1/2 cup butter or margarine for a low-fat version.

Three Recipes - Using Those Leftovers

2010-09-13T17:08:00.000-07:00

I came across a fabulous idea of "morphing" main dinner ingredients into future meals that are very different from the original. What follows is a main recipe, and then two "morphs" using the main ingredients. For this one, it's hamburger. You have the option of cooking all the hamburgers at once (while making the first recipe), and then just having the cooked meat on hand in the fridge or freezer, or having the raw hamburger set aside in the fridge or freezer ready to use in the morphed meals. It's up to you. I like to get the majority of the cooking done ahead of time, so I'm writing the recipes as if you have cooked the all the meat when preparing the first recipe. Enjoy!

Main Recipe:
Smoked Cheddar-Stuffed Burgers

Ingredients:
3 ½ pounds lean ground beef
2 teaspoons garlic and herb seasoning
6 one-inch chunks smoked cheddar cheese
1 tablespoon olive oil
6 hamburger buns

Directions:
In a large bowl, combine the beef and herb seasoning until well mixed. Shape the mixture into twelve patties, each about 1 inch thick. Press a chunk of cheese into the center of six patties, form the meat around the cheese, and flatten into a patty. You will only be putting cheese into the patties for this meal, the remaining will just be plain hamburgers--no cheese.

(The remaining six patties will be used for the other two "morph" recipes below. At this point, you can refrigerate the remaining uncooked burgers up to three days or freeze up to three months: thaw completely in refrigerator, or microwave for 3-5 minutes on low before using, OR you can cook all the patties and then refrigerate or freeze the extras for use in the morphed recipes).

Heat the oil in a large skillet over medium-high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium-well done. Serve the 6 cheese-stuffed burgers on buns with this meal, and refrigerate the remaining burgers for up to three days or freeze up to three months.

That's one dinner down, two to go!

Morph Recipe #1:
Greek Pita Pockets with Yogurt Cucumber Sauce

Ingredients:
1 tablespoon olive oil
4 left over, cooked burgers
¼ cup water
1 teaspoon ground all-spice
1 teaspoon ground cumin
1 teaspoon dried oregano
½ cup low-fat plain yogurt
¼ peeled, seeded, shredded cucumber
2 teaspoons chopped fresh dill
1 teaspoon garlic powder
4 pita pockets

Directions:
Heat the oil in a large skillet over medium heat. Break the cooked burgers up into small pieces and add them to the skillet. Add the water, all-spice, cumin and oregano, and mix well. Cook until the liquid is absorbed and the meat is hot (about 5 minutes) stirring a few times. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and garlic powder. Spoon the beef mixture into the pita pockets, top with the yogurt sauce and serve.

Dinner #2 done!

Morph Recipe #2
Vegetable Beef Stew with Yukon Gold Potatoes

Ingredients:
6 cups reduced-sodium beef broth
4 left over cooked burgers, cut into bite-size pieces
2 cups peeled and diced Yukon Gold potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 bay leaves
2 tablespoons chopped parsley
Salt and freshly ground black pepper

Directions:
In a large stockpot or saucepan, combine the broth, burger pieces, potatoes, onion, celery, carrots and bay leaves. Set over high heat and bring to a boil. Reduce the heat to medium, partially cover the pan, and simmer until the potatoes are fork tender (8-10 minutes). Remove from heat, remove bay leaves, and stir in the parsley. Season to taste with salt and pepper, and serve.

And there you have it, three completely different meals, all using a common ingredient!!

Blackened Chicken Salad with Sweet Cilantro Lime Dressing

2010-07-27T16:09:00.000-07:00

Video Courtesy of KSL.com

Blackened Chicken Salad

Ingredients:

4 boneless skinless chicken breasts
2 Tablespoons blackening seasoning
5 - 6 c. Romaine lettuce, chopped
1 cup diced watermelon, peaches or blueberries (any combination of fresh fruit will work)

Method:

Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.

Sweet Cilantro Lime Dressing

Ingredients:

¼ c. cilantro
½ c. light mayo
¼ c. honey
¼ c. cream
1 T. freshly squeezed lime juice

Method:

Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Special thanks to Brooke McLay (www.cheekykitchen.com) for the salad idea and dressing recipe!

And the WINNER is........

2010-07-25T19:21:00.000-07:00

Ok, I found a "Random Number Picker" online HERE, and entered in the number of comments received (5), and the random number picked was.......

Comment #2:

Congratulations Lisa K!! Send an email to couponjanet[at]gmail[dot]com with your mailing address. Include the subject line of "Cookbook Winner", and I'll autograph a copy and get it in the mail!

To the non-winning commentors, I now have the ability to sell cookbooks right on this blog. Then you can order autographed copies right from here. Or you can look at your local bookstore for the book on August 1st!

Cookbook Giveaway!

2010-07-15T14:50:00.000-07:00

Everyone loves free stuff, right? So why don't we have a giveaway?

The prize will be an autographed copy of my new cookbook,

200 Slow Cooker Creations!

To be entered in the prize drawing, leave a comment about a favorite recipe on mine you have tried (it can be one from this blog, or one from one of my cookbooks).

The winner will be selected from the comments received, and I'll contact the winner for their mailing address. Simple as that!

Make your comments by July 24th, and I'll get the book in the mail to the winner on the 26th!

Good luck!!

Sample Recipes from my New Book

2010-07-15T12:54:00.000-07:00

You asked for a couple sample recipes from my new 200 Slow Cooker Creations cookbook, so here they are! Two of my family's favorites:

Apple Cranberry Pork Chops
from page 159 of 200 Slow Cooker Creations

Ingredients:

4 boneless pork chops
1 (16 oz.) can whole cranberry sauce
3/4 cup applesauce

Method:

Place the pork chops in a greased 2 to 3 1/2 quart slowcooker. Spread the cranberry sauce over the top and then pour in the applesauce. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with rice or mashed potatoes.

Triple Rich Chocolate Cake
from page 191 of 200 Slow Cooker Creations

Ingredients:

1 devil's food cake mix
4 eggs
1 cup light sour cream
3/4 cup vegetable oil
1 cup water
1 small box instant chocolate pudding
1 cup chocolate chips

Method:

Combine all ingredients by hand in a 2 quart mixing bowl. Pour the batter into a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 5-6 hours, or until done in the center. Turn off the slow cooker and let the cake sit, covered, for 30 minutes before serving.

Tip: When baking this cake in the slow cooker, place 6-8 paper towels across the top of the slow cooker stoneware and then place the lid on top. This prevents the cake from becoming soggy when the condensation from the lid drips while cooking.

Enjoy!!

My New Cookbook!

2010-07-07T13:39:00.000-07:00

My publisher has taken my two slowcooker cookbooks, and combined them into a single volume! This hardback, spiral bound book features a cute new look, updated helpful hints, and a fantastic index for finding those favorite recipes by name OR by ingredient!

You can pre-order them thru the Amazon.com link below, or look for it in stores on August 1st!

Amazon.com Widgets

Amazing Fruit Salsa Recipes

2010-04-26T12:47:00.000-07:00

Video Courtesy of KSL.com

Gingered Watermelon Salsa

Ingredients:

* 2 cups diced seeded watermelon
* ¼ cup diced yellow bell pepper
* 2 tablespoons thinly sliced green onions
* 1 tablespoon chopped fresh cilantro
* 2 teaspoons white grape juice
* 1 teaspoon fresh lime juice
* 1 teaspoon grated peeled fresh ginger
* 1/8 teaspoon salt
* 1 jalapeno pepper, seeded and minced

Method:

To prepare salsa, combine all ingredients, cover and chill until ready to serve. You can make this up to 4 hours in advance. Makes about 2 ½ cups. Serve with cinnamon chips or your favorite tortilla chips.

Avocado Citrus Salsa
Ingredients:

* 2 medium oranges, peeled, seeded and chopped
* 1 large ripe avocado, peeled, seeded and chopped
* ¼ cup chopped red onion
* ¼ cup snipped cilantro
* 2 tablespoons lime juice
* ½ teaspoon bottled hot pepper sauce
* ¼ teaspoon salt

Method:

In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.

Apple Berry Salsa
Ingredients:

* 4 large apples (Gala or Braeburn)
* 2 cups strawberries, diced
* 2 kiwi
* 2 tablespoons brown sugar
* 2 tablespoons apple jelly

Method:

Peel, core and dice apples. Dice strawberries and kiwi. Combine all fruit and add brown sugar and jelly. Note: Fruit will juice so best to serve with a slotted spoon, and don't make too far ahead of serving time. Serve with cinnamon tortilla chips.

Cinnamon Tortilla Chips
Ingredients:

* Flour tortillas
* Cinnamon sugar mixture (to taste)
* Spray bottle of water

Method:

Preheat oven to 400. Lightly spray tortillas with water, and sprinkle cinnamon sugar over the top. Use a pizza cutter and cut each tortilla into 8 wedges. Place on a cookie sheet and cook 8-10 minutes. Cool completely before serving.

Cherry Biscuit Cobbler

2009-12-01T09:04:00.000-08:00

2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)

1 can (21 ounces) cherry pie filling*

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup melted butter or margarine

*your choice of fruit filling can be used for the cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart slowcooker, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!

All Day Salsa Chicken

2009-11-19T17:55:00.000-08:00

This recipe comes from my book 101 More Things to do with a Slowcooker

3 to 4 frozen boneless, skinless chicken breasts

1 jar (16 ounces) chunky salsa

1 can (10.5 ounces) cream of chicken soup, condensed

Place frozen chicken breasts in a greased 3 to 4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 8-10 hours. Makes 4-6 servings.

Serve on a bed of white rice and top with grated pepper jack cheese.

Super easy! Super yummy!

Slowcooker Cheesy Potato Casserole

2009-11-14T08:48:00.000-08:00

2 lb. pkg. frozen hash brown potatoes(partially thawed)

2 cans (10 oz.) cheddar cheese soup

1 can (13 oz.) evaporated milk

1 can French fried onion rings

Salt and pepper to taste

Combine above recipe ingredients and pour into greased slowcooker. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

White Chocolate Pumpkin Tiramisu

2009-11-12T14:02:00.000-08:00

A fellow guest on Studio 5 made this yesterday, and I got to have a taste. Super rich and YUMMY!

What you need to get started:

9-inch Spring form pan lined with parchment
1 vanilla pound cake cut in ¼ inch slices; and cut in half again
1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
1- 8 oz. package cream cheese at room temperature
¾ cup sugar
2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
3 tbs. prepared pumpkin butter
¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form. Add cream cheese until smooth. Divide mixture in half. To one half, add white chocolate and beat until well blended. To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit. Brush cake with apple cider and cover with a layer of white chocolate cream. Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream. Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Video Courtesy of KSL.com

Pumpkin Cheesecake with Gingersnap Crust

2009-10-27T13:12:00.000-07:00

Crust

2 cups ground gingersnap cookies

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 packages cream cheese (8 oz.), room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.

Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. If desired, whipped cream topping into pastry bag fitted with small star tip, and pipe decorative border around cheesecake and serve.

10 servings

Best Peanut Butter Cookies EVER

2009-09-10T19:15:00.000-07:00

Without a doubt, these are the BEST. COOKIES. EVER.

They were a national Pillsbury Bake-Off Winner, so I can't take credit for them, but they are destined to be a family favorite!

Double Delight Peanut Butter Cookies

1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll Pillsbury refigerated peanut butter cookie dough, well chilled
non-stick cooking spray

Directions:

Heat oven to 375* F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1 inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut/sugar mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non-stick cooking spray; flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle remaining peanut/sugar mixture evenly on tops of flattened cookies; gently press into dough.
Bake 7 - 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store tightly covered.

Makes 24 "gooey-in-the-middle" cookies!

Garden Vegetable Casserole

2009-09-02T11:33:00.000-07:00

Ingredients:

½ cup grated Parmesan cheese
1 cup chopped zucchini
2/3 cup whole kernel corn
½ cup chopped tomatoes
½ cup chopped onion
¾ cup Reduced fat biscuit/baking mix
1 cup milk
4 egg whites or ½ cup egg product
½ teaspoon salt
¼ teaspoon pepper

Method:

Preheat oven to 400 degrees. Spray 8x8 inch baking dish with non-stick spray. Sprinkle ¼ cup of cheese into dish. Top with zucchini, corn, tomato and onion. Sprinkle with remaining cheese. In a separate bowl, combine baking mix, milk, eggs, salt and pepper. Pour batter over vegetables. Bake for 30-35 minutes or until knife inserted comes out clean. Let stand about 5 minutes until serving. Makes 6 servings.

Easy Lemon Chicken Stir-Fry

2009-08-19T10:31:00.000-07:00

Ingredients:

8 ounces angel hair pasta, uncooked
1 Tablespoon olive oil
1 pound boneless skinless chicken, cut in 1 inch pieces
1 medium onion, cut into wedges
2 cups fresh broccoli, chopped
½ cup fresh sugar snap peas
1 cup chicken broth
1 teaspoon dried thyme leaves or 1 Tablespoon chopped fresh thyme
1 teaspoon grated lemon peel
4 teaspoons cornstarch
1 ½ teaspoons lemon-pepper seasoning
1 cup grape or cherry tomatoes, cut in half

Method:

Cook and drain pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium high heat and add chicken and onion. Cook 5-6 minutes or until chicken is no longer pink. Add broccoli and peas; continue cooking an additional 4-5 minutes, stirring frequently until vegetables are crisp tender. In a small bowl, combine broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning. Add sauce into chicken and vegetable mixture and cook 1-2 minutes until sauce is thickened. Stir in tomatoes, heat through. Serve over pasta. Makes 4 servings.

Ranch Chicken Wraps

2009-07-29T11:30:00.000-07:00

Ingredients:

1 can jumbo biscuits
2 Tablespoons olive oil
1 envelope ranch dressing
3 chicken breasts sliced and cooked
2 Tablespoons melted butter
½ cup sour cream
½ cup mayonnaise

Method:

Preheat oven to 350 degrees. Prepare cookie sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

Simple Corn Salad

2009-07-22T10:59:00.000-07:00

Use some of your garden produce in this yummy salad!

Ingredients:

3 cups frozen corn kernels, thawed

4-5 Roma tomatoes, diced

2 ribs celery, chopped

1/3 cup chopped red onion

1/3 cup chopped green pepper

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

4 cups bagged lettuce, assorted kinds

Method:

Combine first 4 ingredients in a large bowl; toss gently. Combine oil and next 3 ingredients, stirring with a whisk. Drizzle over corn mixture; stir gently. Add lettuce, toss gently to coat. This is a delicious portable side salad; mound lettuce on top of the dressed salad; then toss just before serving to keep the salad crisp. For salad in a jar, layer corn salad into pint jars, top with lettuce. Invert on plate to serve. (Dressing can be doubled for extra drizzling if desired).

Cranberry Lime Cooler

2009-07-22T10:55:00.000-07:00

Ingredients:

1-1/3 cups light cranberry juice cocktail, chilled
4 (12 oz) cans Fresca
4 lime wedges

Method:

Combine cranberry juice cocktail and Fresca in a pitcher. Pour into 4 tall glasses filled with crushed ice, and squeeze a lime wedge over each glass. Makes 4 servings.

For individual serving, fill glass half full of crushed ice. Fill 3/4 full with Fresca then top off with cranberry juice cocktail. Squeeze lime wedge on top.

Lemon Drop Cookies

2009-06-10T10:28:00.000-07:00

Ingredients:

¾ cup butter, softened
1 cup powdered sugar
Zest from 2 lemons
1 Tablespoon vanilla extract
1 ¾ cups flour
2 Tablespoons cornstarch
¼ teaspoon salt
Extra powdered sugar for finished cookies

Method:

In a large mixing bowl, combine butter and powdered sugar. Cream with a mixer until light and fluffy. Add the lemon zest and vanilla. Mix to combine. In another bowl, sift together flour, cornstarch and salt. Slowly add dry ingredients to wet, mixing well to combine. Divide dough in half and using parchment paper, roll dough into 2 logs. Cover dough with plastic wrap and refrigerate at least 2 hours. Preheat oven to 350 degrees. Remove dough from refrigerator and slice in ¼ -inch slices. Place cookie slices on a cookie sheet about 2 inches apart lined with parchment paper. Bake for 11-13 minutes or until golden brown. Transfer to a cooling rack and cool for about 8 minutes. While cookies are still warm, sprinkle with powdered sugar or toss cookies in a re-sealable bag with powdered sugar. Makes about 2 dozen.

Stuffed Pizza Burgers

2009-05-20T14:33:00.000-07:00

Ingredients:

6-8 pre-made uncooked ground beef patties
1 teaspoon minced garlic
1 teaspoon instant beef bouillon granules
1 teaspoon Italian seasoning
½ teaspoon salt
4 slices mozzarella cheese
4 hamburger buns
¼ - 1/3 cup pizza sauce, warmed
2 green peppers, slices into rings

Method:

In a large bowl, combine beef patties, garlic, bouillon, Italian seasoning, and salt. Combine well and re-shape into 8 patties. Place a slice of cheese between two patties and press edges to seal. Grill, uncovered, over a medium-high flame for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with warmed pizza sauce and topped with green pepper rings. Serves 4.

Cinco de Mayo Treats...

2009-04-29T15:49:00.000-07:00

Cinco de Mayo Layer Salad
1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup salsa
1/2 cup light sour cream
1 cup shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips
Freshly chopped cilantro, optional
Fresh limes, sliced, optional

Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl. Combine salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours. Sprinkle with chips and fresh cilantro just before serving; toss lightly. Garnish with fresh lime.

Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional

In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.

Black Forest Pie

2009-04-29T09:14:00.000-07:00

Ingredients:

1 cup coarsely crushed Oreos
1 (8 oz.) package cream cheese
1 pint sour cream
1 cup powdered sugar
1 can cherry pie filling
1 (8 oz.) container Cool Whip, as garnish, if desired
Coarsely chopped nuts, as garnish, if desired

Method:

Place Oreos in the bottom of an 8x8 inch pan. In a bowl, whip cream cheese, sour cream and powdered sugar until combined well. Pour mixture over Oreo cookies. Pour pie filling over the cream cheese layer and garnish with whipped topping and crushed nuts.

Grilled Chicken Pineapple Salad and Balsamic Dijon Dressing

2009-04-15T12:05:00.000-07:00

Salad Ingredients:

4 boneless skinless chicken breasts
½ tsp salt
½ tsp pepper
½ tsp Chinese Five Spice Powder
Juice and zest of 1 lemon
4 tbsp olive oil
4 slices of fresh pineapple
Baby spinach
Cherry tomatoes
Strawberries
Blackberries
Red onion
Red pepper
Olives, Optional

Method:

Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple. Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.

Dressing Ingredients:

2 tbsp Dijon mustard
1 tbsp brown sugar
¼ cup balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper to season

Method:

Combine all ingredients in a container with a tight sealing lid and serve immediately.

Enjoy!

Video Courtesy of KSL.com

Lattice-Top Ham and Swiss Quiche

2009-04-08T12:35:00.000-07:00

Ingredients:

1 unbaked 9" deep dish pie shell
1 cup shredded Swiss cheese, divided
1 cup finely chopped, cooked ham
2 green onions, sliced
1 can (12 ounces) evaporated milk
3 large eggs
¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper
1 ready-made frozen pie crust, thawed

Method:

Preheat oven to 350 degrees. Sprinkle ½ of the cheese, ham and green onions into the pie shell. Whisk together evaporated milk, eggs, flour, salt and pepper in a large bowl. Pour mixture into pie shell and sprinkle with the remaining cheese. Cut pastry into ½ inch wide strips. Lay pastry strips over filling in lattice fashion, turning pastry over outside edge of dish. Bake for 45 - 50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 10 minutes before serving.

Video Courtesy of KSL.com

April Fools Day Food...

2009-04-01T10:29:00.000-07:00

Since it's April Fools day, why not make a main dish for dessert, and have a dessert for a main dish?

Video Courtesy of KSL.com

Spaghetti and Meatball Cupcakes

Ingredients:

1 Yellow or White Cake Mix
4 Large eggs
Oil called for on cake mix box
1 cup buttermilk
1-2 Tubs White frosting
Yellow Food Coloring
15 oz. jar low-sugar strawberry jam (better color in low-sugar jam)
1 bar white chocolate (3 oz. or so)
12 - 24 pieces Ferrero Rocher candy
2 zip-lock bags (large, freezer-quality)

Method:

Preheat oven to 325 degrees. In a large bowl, combine cake mix, eggs, water and buttermilk. Beat with a hand mixer 2 minutes. Prepare cupcake pan by lining with yellow or white cupcake paper liners. Pour batter into cupcake liners until 2/3 way full. Bake for 15-17 minutes or until done. Remove from oven and completely cool. Tint white frosting a "pasta" color by adding 2-3 drops of yellow food coloring. Spoon frosting into freezer bags, seal and snip a VERY small corner off and push frosting through snipped hole. When cupcakes are cool, drizzle frosting in a random pattern to resemble pasta. Place 1 chocolate candy on each cupcake to look like a meat ball and spoon a little strawberry jam over the meatball to mimic spaghetti sauce. Keep cool until ready to serve.

"Fauxberry" Meat Pie

Ingredients:

1/3 cup barbecue sauce
1/4 cup milk
1 tablespoon dark, molasses
1 teaspoon unsweetened cocoa
1/2 teaspoon chili powder
1 small onion, finely chopped
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2/3 cup bread crumbs
1 1/4 pounds lean ground beef
1 egg, lightly beaten (Large AA 18 ct. $1.89)
2 pounds baking potatoes, peeled and cubed
Salt
1/4 cup canned sliced beets (not pickled)
1/4 cup (or more) warm milk
4 tablespoons unsalted butter, cut into pieces (
Piecrust

Method:

Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon. Remove the pie shell from the freezer. Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.

Strawberry Cheesecake Trifle

2009-03-18T10:18:00.000-07:00

Ingredients:

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen strawberries
fresh strawberries, sliced

Method:

1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.

2. Fold the cool whip into the cream cheese mixture.

3. Gently stir in cake pieces; set aside.

4. Combine strawberries and sugar, stirring until sugar is dissolved.

5. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.

6. Continue layering; finish with strawberries.

7. Cover with plastic wrap; and chill several hours.

Video Courtesy of KSL.com

Chicken Tarragon with Cheese Sauce

2009-02-25T10:40:00.000-08:00

If you fast forward to the 3 minutes 50 seconds mark on this video, it will be me making the recipe below. That first part of the video is me talking about sale items at Macey's grocery store (in Utah) this week. Enjoy!

Ingredients:

2 Tablespoons olive oil
4 chicken breasts, cut into bite-sized pieces
¼ cup finely chopped green onions
1 can (12 ounces) evaporated milk
½ cup whipped cream cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried tarragon
1 ½ teaspoons salt
1 ½ teaspoons coarse black pepper
1 package (9 oz.) refrigerated Linguine noodles

Method:

Heat oil in large skillet over medium-high heat. Add chicken, and cook until chicken is no longer pink. Remove chicken from skillet and keep warm. Add onions to skillet and stir, scraping to get the brown chicken bits off the bottom of the pan. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper. Cook, whisking constantly, until sauce thickens. Stir in chicken and heat through. Prepare pasta according to package directions, pour sauce over pasta and serve immediately

Cafe Rio Copy-Cat Recipes

2009-02-18T10:52:00.000-08:00

Sweet Pork

Ingredients:

1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup medium or hot salsa (don't use mild--not enough flavor)
1 cup packed brown sugar

Method:

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice

Ingredients:

1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing

Ingredients:

1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Method:

Combine all ingredients in a blender. Blend until smooth. Pour over pork and rice in a salad, or use as a dip for tortilla chips. Store in refrigerator up to 1 week.

Yummy Valentines Day Goodies...

2009-02-11T11:06:00.000-08:00

Mini - Strawberry Ribbon Cakes

Ingredients:

1 (18.25-ounce) white cake mix
1 1/4 cups white cran-strawberry juice
1/3 cup vegetable oil
3 egg whites

Glaze:

6 tablespoons strawberry preserves
1/8 teaspoon red food color
1/2 cup strawberry preserves
1 tablespoon white cran-strawberry juice
1/2 teaspoon strawberry extract

Cool Whip, if desired
Fresh Mint Leaves, as a garnish if desired

Method:

Preheat oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. In the removed batter bowl, stir in raspberry preserves and food color and mix until well combined. Pour half of white cake batter into prepared mini bundt pans. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.

Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Drizzle over cooled cake.

Strawberry Fruit Salsa

Ingredients:

2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons strawberry preserves
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar

Method:

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 1 hour. Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Cinnamon Cherry Buns

Ingredients:

1 can (21 ounces) cherry pie filling
1 tube refrigerated cinnamon rolls

Method:

Spread pie filling into a greased 8-in. square baking dish. set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400° for 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls. Serve warm. Makes 8 servings.

Marinades and Rubs to Spice Up your Meat!

2009-02-04T10:41:00.000-08:00

Best Sweet Dry Rub

Ingredients:

½ cup white sugar
½ cup brown sugar
¼ cup kosher salt
2 Tablespoons freshly ground black pepper
2 Tablespoons dried minced onion
1 Tablespoon paprika
1 Tablespoon garlic salt

Method:

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 ½ cups dry rub.

Spicy Dry Rub

Ingredients:

½ cup freshly ground black pepper
½ cup cayenne pepper
1 cup dark brown sugar
3 Tablespoons kosher salt
1 teaspoon garlic powder

Method:

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes 2 ¼ cups dry rub.

Basic Rub Recipe

Ingredients:

1/2 cup garlic powder
1/2 cup kosher salt
1/2 cup black pepper

Method:

Combine all ingredients in a small bowl. Use desired amount on meat about 10 minutes prior to grilling. Store extra rub in an airtight container. Makes 1 ½ cups dry rub.

Homemade Italian Rub

Ingredients:

1 teaspoon dried oregano
½ teaspoon basil
3 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper

Method:

Combine all ingredients in a small bowl. Use desired amount on meat about 60 minutes prior to grilling. Store extra rub in an airtight container. Makes about 2 Tablespoons dry rub.

7-Up Marinade

Ingredients:

¼ c. oil
½ c. soy sauce
1 (12 ounces) can 7-up
¼ - ½ teaspoon garlic powder
Up to 5 pounds of Chicken or beef

Method:

Mix up all ingredients and place in a large Ziploc back with your choice of meat. Marinade over night for best flavor and grill.

Sean's Secret Sauce

Ingredients:

½ of bottle (about 18 ounces) hickory smoke BBQ sauce
1 cup Dr. Pepper
½ cup ketchup
2 Tablespoons lemon juice
1 Tablespoon cider vinegar
1 teaspoon liquid smoke
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
4 Tablespoons finely diced sweet onion
1 Tablespoon salsa

Method:

Combine all ingredients in a bowl. This sauce is best refrigerated for at least 8 hours prior to using, but can be used immediately. Marinate meat in sauce at least 30 minutes before grilling. Makes 2 ½ cups.

Island Style Marinade

Ingredients:

¼ cup soy sauce
¼ cup finely chopped green onions
2 Tablespoons brown sugar
2 Tablespoons sesame oil
1 Tablespoons minced garlic
1 Tablespoon toasted sesame seeds

Method:

Mix all ingredients together in a bowl. Marinate meat at least 30 minutes before cooking. Makes 1 cup.

Texas Sauce

Ingredients:

3 cans (8 ounces) tomato sauce
¼ cup sweet onion, finely minced
½ cup brown sugar
1 Tablespoon honey
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 teaspoon liquid smoke

Method:

Combine all ingredients together in a saucepan, bring to a simmer over medium low heat.

SuperBowl Food...

2009-01-28T12:25:00.000-08:00

Chicken Chili Cheese Cups

Ingredients:

2 eggs
½ c. heavy whipping cream
¼ t. salt
1/8 t. pepper
1 c. cooked chicken, finely diced
1 (4oz) can diced green chilies
2 T. finely chopped cilantro
½ c. shredded Monterey Jack
30 mini phyllo (quiche) shells

Method:

Heat the oven to 350. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simple reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Tailgate Baked Beans

Ingredients:

½ to 1 lb ground beef
¾ lb bacon, cut in pieces
1 c. chopped onion
2 (20oz) cans pork and beans, drained
1 (16oz) can kidney beans, drained
1 (16 oz) buttered lima beans
1 c. catsup
¼ c. brown sugar
3 T. white vinegar
1 t. salt
Black pepper to taste
1 T. liquid smoke (optional)

Method:

Brown ground beef, bacon, and onion. Drain. Pour into baking dish or slow-cooker pot. Stir in remaining ingredients. Cook in baking dish in oven set at 325 degrees for 1 ½ hours, or in electric slow-cooker pot set on low for 4 to 6 hours. Makes 8 servings.

Mexican Cheese Fondue

Ingredients:

3 T. butter
3 T. flour
1/8 t. garlic powder
2/3 c. half-and-half
½ c. chicken broth, plus more to thin the sauce if needed
1 ¼ c. shredded Monterey Jack (about 5 ounces)
3 T. mild salsa
French bread
Corn bread cubes
Celery and carrot sticks
Jicama slices
Mushrooms
Red and yellow bell pepper strips
Blanched broccoli and cauliflower

Method:

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low. Gradually add the cheese, stirring until it is melted. Stir in the salsa. Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.

Butterfinger "Fumble" Cupcakes

Ingredients:

1 white cake mix
3 bananas, mashed
¼ cup sour cream
3 egg whites
1/3 cup oil
1 cup water
1 (8 oz.) container whipped topping
1 large Butterfinger candy bar, crushed

Method:

In a large bowl, combine cake mix, bananas, sour cream, egg whites, oil and water. Mix with a hand mixer for 2 minutes or until smooth. Pour batter into muffin cups and bake according to package directions. Cool completely. When ready to serve, remove from refrigerator. Meanwhile in a small bowl, combine whipped topping and crushed candy bar. Frost cupcakes and serve immediately. (The frosting doesn't sit well, so only prepare immediately before serving.)

Boneless Buffalo Wings

Ingredients:

3 tablespoons nonfat buttermilk
3 tablespoons hot pepper sauce such as Frank's Red Hot, divided
3 tablespoons distilled white vinegar divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil divided
2 cups peeled carrot sticks
2 cups celery sticks

Method:

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

1. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

2. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery.

The chicken can marinate (Step 1) for up to 1 hour.

Key Lime Pie Fruit Dip

Ingredients:

1 Key lime pie yogurt
1 Regular size bottle of whipped marshmallow
1 8oz. Whipped cream cheese
Zest of one lime (Optional)

Method:

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Recipes with Cereal on Sale at Macey's this week

2009-01-21T10:27:00.000-08:00

There is a HUGE cereal sale at Macey's grocery store this week (in Utah). Below is a view clip from KSL-TV's Studio 5 show where I talk about the sale items, and then show the recipes that are listed below!

Granola Bars - (A family favorite!!)

Ingredients:

¼ cup butter, no substitutions
¼ cup vegetable oil
8 ½ cups mini marshmallows
¼ cup honey
¼ cup peanut butter, generic brands not recommended (**sale** Skippy $2.17)
5 cups old-fashioned oats (**sale** 2/$6 see ad for additional savings)
5 cups crisp rice cereal (**sale** WF $2.69/bag)
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup crushed dry roasted peanuts (**sale** 12 oz. jar $2.19)
½ cup mini chocolate chips

Method:

In a large bowl, combine the oats, rice cereal, cracker crumbs, coconut and dry roasted peanuts. Meanwhile, in a large saucepan combine the butter, oil and marshmallows. Cook and stir over low heat until melted and smooth. Remove from heat and stir in honey and peanut butter. Pour hot mixture over dry ingredients and stir to combine well. Press into a greased 15x10x1 inch pan. Quickly press in chocolate chips on top of granola bars. Cool completely. When cooled, cut into desired sized bars. Wrap individual bars in cellophane. Makes about 2 dozen.

Italian Snack Mix

Ingredients:

6 cups Quaker Toasted Oatmeal Squares (**sale** 5/$7.00 with in-ad coupon)
1 ½ cups mini pretzels (**sale** WF 12-15 oz. $1.25)
1 ½ cups Cheetos
½ cup butter, melted
¼ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon Italian seasoning (optional)

Method:

Preheat oven to 275 degrees. In large bowl, combine cereal, pretzels, and Cheetos. Combine the butter, cheese and seasonings in a small bowl. Pour over cereal mixture and stir to coat. Spread to an ungreased 15x10x1 inch pan. Bake for 30 minutes, stirring every 10 minutes. Cool and store in am airtight container.

Indoor S'Mores

Ingredients:

5 cups miniature marshmallows
1/3 cup corn syrup
6 tablespoons butter
2 cups milk chocolate chips, divided
1 teaspoon vanilla
6 cups Golden Grahams cereal (**sale** 10/$15.00 with in-ad coupon)
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips

Method:

In a large heavy saucepan over low heat, melt marshmallows, corn syrup, butter, and 1 ½ cups of the chocolate chips, stirring constantly. Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup marshmallows, 1/2 cup milk chocolate chips, and the semisweet chips and press into a greased 9" x 13" pan. Cut into bars when cool. Makes 36 bars.

Peanut Butter Chocolate Bars

Ingredients:

1 cup sugar (**sale** 25 lb. bag $9.99)
1 cup light corn syrup
6 cups crispy rice cereal (**sale** $2.69/bag)
1 cup peanut butter (**sale** Garden Club 18 oz. $1.49)
2 cups semi-sweet chocolate chips, melted

Method:

In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from heat and stir in crispy rice cereal. Spread into a greased 13x9 inch pan and press down gently. Spread melted chocolate over the top of the bars and chill. Makes 1 ½ - 2 dozen.

Game Night Snack Mix

Ingredients:

3 cups Honey Nut Chex (**sale** 10/$15.00 with in-ad coupon)
1 ½ cups honey roasted peanuts (**sale** 12 oz. jar $2.19)
1 cup chewy fruit snacks (**sale** 10/$15.00 with in-ad coupon)
1 cup raisins
1 cup bite-size licorice

Method:

Combine all ingredients in a large bowl. Gently stir to combine. Enjoy!! Makes 7 ½ cups.

Tortellini Soup

2009-01-14T14:31:00.001-08:00

Video Courtesy of KSL.com

Ingredients:

1 lb pork sausage or Italian
1 onion
4 cans Campbell beef broth
1 green pepper
2 large carrots, sliced
1 clove of garlic
2 zucchinis
1 bag frozen cheese tortellini
1 can spaghetti sauce
Parmesan cheese
parsley
salt
pepper
basil

Method:

Brown the sausage in the bottom of the pot you are going to use for the soup. Drain and set aside. Cook tortellini and set aside. Cook everything at a slow boil beside tortellini and sausage. Add sausage and tortellini once everything has come to boil. Only put tortellini in right before serving, it can soak up liquid and loose shape. Serve with freshly grated parmesan cheese.

Caribbean Style Pork Kabobs with Couscous Salad

2009-01-08T12:09:00.000-08:00

Ingredients:

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub*
1 10-oz. package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoon orange juice
Zest of 1 orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
Warm Bread

Method:

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans. Serve with warm bread if desired.

*Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Below is a video clip from KSL-TV's Studio 5 show, where I made this recipe on the air this week. The first part of the video is me discussing items on sale at Macey's Grocery store, but then it goes into the cooking of this meal. Enjoy!

Light "Fried" Chicken Salad

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

Ingredients:

1/4 cup dry breadcrumbs
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3 chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
Cooking spray
1 tablespoon olive oil
4 cups baby spinach
1 (15-ounce) can whole baby beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese

Method:

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl. Cover and marinate in refrigerator 30 minutes. Drain chicken from buttermilk. Dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet and cook 3 minutes on each side or until done. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Feta, Basil and Tomato Sandwiches with Potato Soup

2009-01-08T12:05:00.000-08:00

Ingredients:

1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup fat-free mayonnaise
1/4 teaspoon freshly ground black pepper
8 (1 1/2-ounce) slices firm white bread, toasted
8 (1/4-inch-thick) slices tomato
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk

Method:

Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.

Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes into flour mixture and heat through.

Turkey Roll-Ups

2008-12-24T11:01:00.000-08:00

Ingredients:

1 (8 oz.) cream cheese, softened

1 bunch green onion, finely chopped

1 cup chopped turkey

2 packages refrigerated crescent rolls

1 cup seasoned panko bread crumbs

1/4 cup butter, melted

Turkey Gravy for dipping, if desired (warmed)

Method:

Preheat oven according to crescent package directions. In a bowl, combine cream cheese, onions and turkey. Mix well with a large spoon. Open rolls and tear where perforated. Cut each roll in half to produce 2 triangles. Spoon a small amount of cream cheese mixture in the center of each triangle. Wrap crescent roll around filling and brush with butter. Roll in panko bread crumbs to completely cover roll. Bake according to crescent roll directions. Serve warm. Makes 24-36 rolls (depends on the original amount of rolls in can.)

Saucy Links

2008-12-24T10:54:00.000-08:00

Ingredients:

2 packages Lil' Smokies Sausages (**sale** Hillshire Farm 16 oz. $3.00)
1 can (16 oz.) jellied cranberry sauce
1 jar (12 oz.) chili sauce (I prefer Heinz)

Method:

In a large saucepan combine cranberry sauce and chili sauce. Over medium heat, cook stirring occasionally until sauce is smooth and heated through. Add sausages and stir to combine. Reduce heat to low and cook until sausages are heated through. Serve warm.

Mini Cinnamon Cannolis with Cream Cheese

2008-12-24T10:52:00.000-08:00

Ingredients:

3 tablespoons sugar
2 teaspoons cinnamon
10 flour tortillas
1 (8 oz.) cream cheese, softened
1 cup milk
1 small package (about 1 oz.) instant white chocolate pudding (or flavor of your choice)
2 cups whipped topping
¼ cup milk chocolate chips, melted

Method:

In a small bowl, combine sugar and cinnamon. Spray each tortilla, one at a time with nonstick cooking spray. Sprinkle with cinnamon and sugar. Turn tortillas over and repeat on other side. Cut each tortilla into 4 wedges. Roll each wedge around a cylindrical shaped piece of aluminum foil that has been sprayed with a nonstick cooking spray. Use a toothpick to secure ends. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool completely before removing from baking pan and before removing inner foil. In a small bowl, beat cream cheese until smooth. In another bowl, beat milk and pudding mix for 2 minutes. Beat in cream cheese on low speed until combined. Fold in whipped topping. Cover with plastic wrap and refrigerate at least 1 hour, best if done overnight. Carefully remove foil from cannoli and fill with about 3 Tablespoons cream cheese mixture. Drizzle with melted chocolate and refrigerate 3-5 minutes or until chocolate is set. Store in refrigerator. Yield 40.

Chicken and Wild Rice Soup with Orange Cranberry Bread

2008-12-17T11:27:00.000-08:00

Chicken and Wild Rice Soup

Ingredients:

1 can (10.75 ounces) cream of chicken soup
2 cups cooked chicken, chopped
1 cup diced carrots
1 cup diced celery
2 packages (4 ounces each) long grain and wild rice mix with seasoning packets
5 cups chicken broth
5 cups water

Method:

Combine all ingredients in a grease 4 ½ -6 quart slow cooker. Cover and cook on low heat 4-6 hours, or until rice is done. Do not overcook.

Cranberry Orange Bread

Ingredients:

2/3 cup powdered milk
2 cups warm water
3 cups flour
1 1/3 cups sugar
1 Tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 egg, beaten
1/4 cup vegetable oil
Zest of 1 large orange
Juice from 1 large orange
¾ cup dried cranberries
Cream cheese, if desired

Method:

In a bowl, dissolve powdered milk in warm water, then combine with 2 cups flour, sugar, baking powder, salt, baking soda, egg, and oil. Beat with an electric mixer 2 minutes on low speed. Add remaining flour sifted over the cranberries (this coats the berries so they won't all sink to the bottom of your bread), orange juice and zest. Beat until combined. Fold in cranberries. Pour batter into a spring-form pan that fits inside a large slow cooker. Cover with paper towels sandwiched between top of stoneware and lid. Cook on high heat 2-3 hours. (Check bread with a knife to be sure it is done, as it will not brown like regular bread does). Serve with cream cheese. Makes 10-15 servings.

Whole Cranberry Chicken

2008-12-17T11:25:00.000-08:00

Ingredients:

3-4 pounds chicken pieces
¼ cup dried minced onion
1 can (16 ounces) whole berry cranberry sauce
1 cup barbecue sauce
Salt and pepper to taste

Method:

Combine all ingredients in a greased 3 ½ - 4 ½ quart slow cooker. Cover and cook on high heat 4 hours or on low heat 6-8 hours. Serve with baked potatoes, stuffing and green beans.

Polynesian Pork Chops

2008-12-17T11:23:00.000-08:00

Ingredients:

4-6 lean pork chops
1 can (8 ounces) crushed pineapple
1 cup barbecue sauce

Method:

Place pork chops in a greased 3 ½ - 5 quart slow cooker. Combine pineapple and barbecue sauce in a bowl and pour over meat. Cover and cook on high heat 3-4 hours or low heat 6-8 hours. Serve over hot cooked rice with steamed broccoli and fresh pineapple on the side.

Asiago Cheese Straws with Sun-dried Tomato Dipping Sauce

2008-12-10T14:42:00.000-08:00

Ingredients:

1 sheet frozen puff pastry, thawed according to package directions
½ cup grated Parmesan Cheese
½ cup grated Asiago Cheese
¼ teaspoon salt
1/8 teaspoon ground black pepper

Dipping Sauce Ingredients:

¾ cup mayonnaise
¾ cup sour cream
1 Tablespoon fresh lemon juice
¼ cup oil packed sun-dried tomatoes, drained and chopped
2 Tablespoons minced fresh basil

Method:

Adjust oven racks to upper middle and lower middle positions. Preheat oven to 425 degrees. On a sheet of parchment paper, unfold puff pastry and sprinkle with cheeses and salt and pepper. Top with an additional sheet of parchment paper and press with a rolling pin until puff pastry is about a 10"square. Remove top parchment and cut pastry into ¾ inch strips. Twist strips gently and lay 1" apart on parchment paper. You may sprinkle with any cheese that has fallen off while twisting. Bake 10 minutes moving from middle bottom rack to upper middle rack half way through cooking. Cool 5 minutes and serve warm.

In a medium sized bowl, combine all ingredients and refrigerate at least 4 hours or overnight. Serve with cheese straws.

Neighbor Gift Idea: Homemade Hot Chocolate & Marshmellows

2008-12-03T11:00:00.000-08:00

Homemade Marshmallows & Peeps

Ingredients:

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Powdered sugar (for dusting)

Method:

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.

Homemade Hot Chocolate

Ingredients:

1 pkg. (25 ounces) instant nonfat dry milk powder (about 10 2/3 cups)
1 jar (6 ounces) powdered nondairy creamer
2 cups powdered sugar
1 (16 ounces) can instant chocolate drink mix (such as Nestle Quick)
1 small package instant chocolate pudding

Method:

In a large bowl, combine all ingredients well. Store in an airtight container for up to 6 months. Preparation Directions: Add 3 Tablespoons dry mix to 1 cup hot water. Stir well to dissolve.

Neighbor Gift Idea: Choco-holic Platter

2008-12-03T10:53:00.000-08:00

Oreo Truffles

Ingredients:

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
½ teaspoon vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

Method:

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.

Peanut Butter Balls

Ingredients:

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Method:

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Chocolate Mint Cookies

Ingredients:

1 ¼ cups butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
¾ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
32 round thin chocolate-covered mint patties

Method:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Beat in vanilla. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat into the creamed butter mixture. Drop by the tablespoon about 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-9 minutes or until puffy and tops are cracked. Invert the cookies onto cooling rack. Immediately place unwrapped mint on the top and flip half of cookie over to create a fold. Press lightly to seal. Cool completely. Makes 32 mint chocolate sandwiches.

Chocolate-Dipped Candy Canes or Oreos

Ingredients:

½ cup semi-sweet chocolate chips or vanilla baking chips
2 teaspoons shortening
12 candy canes or peppermint sticks or Double Stuft Oreo cookies

Method:

Line a cookie sheet with parchment or wax paper. In a double boiler melt chocolate chips and shortening until smooth. Tip boiler so that the chocolate goes to one side of the pan. Dip one candy cane/Oreo at a time on one side only. Place on parchment or waxed paper and allow to dry partially about 2 minutes. Sprinkle with crushed candy or sprinkles and allow to dry completely.

Neighbor Gift Idea: Popcorn Flavors

2008-12-03T10:49:00.001-08:00

Cinnamon Popcorn

Ingredients:

2 teaspoons cinnamon
1 Tablespoon sugar
¼ teaspoon salt
¼ cup popcorn ¼ cup popcorn
¼ cup oil
¼ cup granulated sugar

Method:

In a small bowl, combine first 5 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add lime mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Key-Lime Pie Popcorn

Ingredients:

1 Tablespoon fresh lime juice
2 Tablespoons freshly grated lime zest
1 Tablespoon green colored sugar
¼ teaspoon salt
1/3 cup coarsely chopped graham crackers
¼ cup popcorn
¼ cup oil
¼ cup granulated sugar

Method:

Marshmallow-Peppermint Popcorn

Ingredients:

1/2 cup finely crushed peppermint candy canes
1 cup mini marshmallows
¼ teaspoon salt
¼ cup popcorn
¼ cup oil
¼ cup granulated sugar

Method:

In a small bowl, combine first 3 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add peppermint-marshmallow mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Cheese Popcorn

Ingredients:

2 Tablespoons oil
½ cup popcorn
1 packet cheese from box of dry Macaroni and Cheese

Method:

Pop the popcorn as usual, on the stovetop, or hot air popper. Pour into a large bowl and sprinkle with cheese seasoning.

Fall Lentil Soup with Potato Rolls

2008-11-19T10:55:00.000-08:00

Ingredients:

1 Tablespoon oil
1 carrot diced
2 stalks celery, diced
1 large onion, chopped
½ teaspoon garlic, minced
1 pound hot Italian sausage
8 cups chicken broth
2 (14.5 ounces) cans crushed tomatoes
2 cups dried lentils, washed according to package directions
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon fennel seeds
1 bay leaf
1 bag potato rolls
1 bag baby carrots
1 bottle ranch dressing

Method:

In a large saucepan, heat oil. Add carrot, celery, onion and minced garlic. Saute until tender. Remove vegetables from the pan and add Italian sausage to the pan. Brown the drain off fat. In a large stockpot, pour chicken broth, saute'd vegetables and the sausage. Add tomatoes with juice, and lentils. Season with salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds and bay leaf. Simmer until the lentils are tender, 30-45 minutes. Remove bay leaf before serving. Serve with potato rolls from bakery and baby carrots with ranch dressing for dipping.

Spiral Ham with Fruit Glaze

2008-11-19T10:52:00.000-08:00

Ingredients:

1 fully cooked spiral sliced ham (about 4 pounds)
½ can (8 ounces) unsweetened crushed pineapple, drained
¼ cup apricot jam
2 teaspoons spicy brown mustard
1 tea 6-8 medium sized potatoes, peeled, and cut inch 1 inch cubes
½ teaspoon salt
1 cup sour cream
spoon prepared horseradish
3 pounds fresh broccoli spears
1 cup chicken broth
1 Tablespoon butter
4 ½ teaspoons cornstarch
¼ cup cold water
2 egg yolks, beaten
2 Tablespoons lemon juice
1 teaspoons grated lemon peel

5 ½ - 6 cups flour
½ cup sugar
1 Tablespoon quick rise yeast
2 teaspoons salt
1 cup milk
½ cup canola oil
3 eggs
2 Tablespoons butter, melted

Method:

Place ham on a rack in a large roasting pan. Cover and bake at 325 for45 minutes. In a small bowl, combine pineapple, jam, mustard, and horseradish. Spread over ham and bake uncovered for 15-20 minutes or until internal temperature reaches 140. Makes 8-10 servings.

Place potatoes in a large pot and add enough water to cover potatoes. Sprinkle salt over into the water. Bring to a boil over high heat, cover and reduce heat to medium and cook 20-25 minutes or until fork tender. Remove from heat, drain and mash with a hand mixer or potato masher. Add sour cream and combine well. Serve warm.

Place broccoli in a large saucepan, add about 1 inch cold water. Bring to a boil, reduce heat, cover and cook for 5-8 minutes or until crisp tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Dissolve cornstarch in cold water in a small bowl and add to broth mixture. Bring to a boil, cook and stir for 1 minute or until thickened and bubbly. Remove from heat, stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and stir in lemon juice and peel. Drain broccoli and serve with sauce.

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120-130 degrees. Add to dry ingredients, beat until just moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12 inch circle, brush with butter. Cut each circle into 12 wedges. Roll up wedges from the wide end and place point end down 2 inches apart on baking sheets sprayed with nonstick spray. Bake at 400 for 10-12 minutes or until golden brown. Remove from pans and cool on a wire rack. Makes 3 dozen.

Black Bean & Pumpkin Chili

2008-11-19T10:50:00.000-08:00

Ingredients:

1 medium onion, chopped
1 medium yellow bell pepper, chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
3 cups chicken broth
2 cans (14.5 ounces each) black beans, rinsed and drained
2 ½ cups cooked chicken
1 can (15 ounces) solid pack pumpkin
1 can (14.5 ounces) diced tomatoes
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon salt
Tortilla Chips

1 fresh pineapple
1 container (8 ounces) whipped topping
1 container (4oz) strawberry yogurt

Method:

In a large skillet, saute the onion yellow pepper and garlic in oil until tender. Transfer to a large stock pot add additional ingredients except chips and bring to a simmer and cook for 20-25 minutes. Makes 10 servings.

Cut off outer edge of pineapple and then cut into spears. Serve with fruit dip mixture (see below).

In a small bowl, combine whipped topping and yogurt. Refrigerate until ready to serve.

Pumpkin Cinnamon Roll Recipe

2008-11-13T13:03:00.000-08:00

2 Tbsp. active dry yeast
½ cup warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110-115 degrees)
½ cup sugar
½ cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding
1 teaspoon salt
7-8 cups flour

Filling:
¼ cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting:
Favorite cream cheese frosting
(I like the canned with 1 teaspoon vanilla added for that “homemade” taste)
Freshly ground cinnamon, optional

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a a floured surface; knead until smooth about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Roll each portion into a 12x8 inch rectangle and brush with melted butter. Combine brown sugar and cinnamon, sprinkle over dough. Roll up jelly-roll style Cut into 12 slices. Place cut side down in to greased 13x9 inch baking pans. (**If you want to freeze for later, see special note below**) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 22-28 minutes or until golden brown and done. Frost with favorite cream cheese icing and sprinkle with freshly ground cinnamon.

**To freeze directions**: Place cut rolls on a cookie sheet sprayed with a cooking spray, or lined with parchment paper. Freeze rolls until frozen solid. When frozen, put in zipper seal freezer bags or vacuum seal until ready to use. When ready to use, place frozen rolls in a greased pan with desired amount of rolls, leave room for rising. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 for 20-25 minutes or until done. Frost while warm and serve.

Slow Cooker Cola Roast with Sweet Potatoes

2008-11-12T12:02:00.000-08:00

Ingredients:

2.5 pound beef roast
1 envelope dry onion soup mix
2 cans (12 ounces each) cola
2 pounds sweet potatoes, peeled and cut into 1 ½ inch pieces
2 medium onions, cut into eighths
2 Tablespoons butter, melted
2 Tablespoons firmly packed brown sugar
2 Tablespoon pecans, coarsely chopped
½ teaspoon dried sage leaves
1 bag Distinctively Dole Salad

Method:

Place roast in a greased 4-5 quart slow cooker. Sprinkle with onion soup mix. Pour soda over the meat in the slow cooker. Cover and cook on low heat 7-8 hours or on high heat 4 hours. DO NOT USE DIET COLA in this recipe!

Heat oven to 450 degrees. Place sweet potatoes and onions in a 9x13 inch pan, drizzle with butter and toss to coat. Bake uncovered 25-30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10-15 minutes longer or until coated and tender.

Prepare salad according to package directions and serve with Cola Roast.

Penne Pasta with Spicy Sauce w/ Cream Cheese Brownies

2008-11-12T11:57:00.000-08:00

Ingredients:

1 package (16 oz.) penne pasta
1 can (28 oz.) fire roasted whole peeled plum tomatoes, undrained
2 Tablespoons olive or canola oil
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 Tablespoons chopped fresh parsley
1 Tablespoon tomato paste
½ cup freshly grated cheese
2 pounds fresh broccoli, cut into florets
3 Tablespoons butter
2 cloves garlic, minced
1 Tablespoon lemon juice (fresh is best)
Salt and pepper to taste
1 loaf French bread
1 ½ cup shredded cheddar cheese

Brownie Ingredients

¾ cup flour
¾ cup sugar
¼ cup baking cocoa
½ teaspoon baking powder
Pinch of salt
3 Tablespoon butter, melted
2 Tablespoons water
1 egg
2 ounces reduced fat cream cheese
2 Tablespoons sugar
¼ teaspoon vanilla
Powdered sugar, if desired

Method:

Cook and drain pasta as directed on package. Meanwhile in food processor or blender, place tomatoes with juice. Cover and process until coarsley chopped. Set aside. In a large skillet, heat oil over medium-high heat. Cook garlic, red pepper and parsley in oil about 5 minutes, stirring frequently until garlic starts to turn a golden color. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally. Add pasta and ¼ cup of the cheese to tomato mixture. Cook another 3 minutes, tossing gently until pasta is coated with sauce. Sprinkle with remaining cheese and serve.

Steam broccoli until tender but firm, about 5-7 minutes. Heat butter in a heavy skillet over medium heat, add garlic and saute for about 1 minute. Add the steamed broccoli, lemon juice and salt and pepper to taste. Stir to coat and heat through. Serve warm.

Cut French bread into 1 inch slices. Butter one side and sprinkle with about 2 Tablespoons of shredded cheese. Place prepared slices on a large baking sheet. Bake at 425 degrees for 8-10 minutes or until cheese is melted and golden brown. Serve warm.

Brownie Instructions:

Heat oven to 350 degrees. Spray 8x8 inch pan with a nonstick cooking spray. In a bowl, combine flour, ¾ cup sugar, cocoa, baking powder, and salt. Stir in melted butter, water and egg until dry ingredients are moistened. Spread in prepared pan. In a small bowl, mix cream cheese 2 Tablespoons sugar and vanilla. Drop small spoonfuls of cream cheese mixture over patter. Swirl with a knife. Bake 20-25 minutes or until toothpick comes out clean, when tested in brownie and not cream cheese. Cool completely, about 45 minutes. If desired sprinkle with powdered sugar before serving.

Broccoli and Ham Stromboli w/ Old Fashioned Root Beer Floats

2008-11-12T11:54:00.000-08:00

Ingredients:

2 cans (8 ounces each) refrigerated crescent roll dough
1 ½ cups shredded Swiss cheese
½ cup fully cooked ham, diced
2 ¼ cups chopped fresh broccoli
1 small onion, chopped
¼ cup minced fresh parsley
1 teaspoon lemon juice
tomatoes
½ gallon vanilla ice cream
1 2-liter root beer
1 8oz. tub Whipped Topping
1 jar maraschino cherries

Method:

Preheat oven to 375 degrees. Unroll crescent dough and place triangles on a 12 inch pizza pan or stone, forming a ring with the pointed ends facing the outer edge on the pan, wide ends overlapping. Lightly press wide ends together. Combine the remaining ingredients, and spoon over the wide ends of rolls. Fold points over filling and tuck under wide ends. The filling will be visible and that is o.k. Bake for 20-25 minutes or until golden brown. Makes 6-8 servings.

Slice tomatoes about ¼ inch thick. Drizzle with olive oil and salt and pepper as desired.

In serving glasses, place desired amount of ice cream followed by desired amount of root beer. Repeat in each serving glass. Top each serving with a dollop of whipped topping and 1 maraschino cherry.

Caesar Burgers in a Pita

2008-11-05T16:17:00.000-08:00

Ingredients:

1 ¼ pounds ground beef
½ cup creamy Caesar dressing
1 egg
½ cup bread crumbs
6 pita (pocket) bread halves
½ cup shredded Parmesan cheese
1 large tomato, diced
1 cucumber, diced
Potato Chips

Method:

Heat grill to a medium high heat. In a medium bowl, mix ground beef, ¼ cup Caesar dressing, the egg and bread crumbs. (I prefer Panko Bread Crumbs, but regular will be fine.) Shape into 6 equal size patties (about ½ -inch thick). place patties on grill and cover grill. Cook on medium heat 7-10 minutes, turning only once or until center of patties is 160 degrees. During last minute, top each patty with cheese. If desired, place pita bread on grill for a minute to warm up or place in microwave. Fill pita halves with meat patty, remaining dressing, tomato and cucumber. Serve with Vegetable Spears and potato chips. Makes 6 servings.

Vegetable Spears: Cut desired vegetables into long "spears" or pieces. Serve in a glass with the vegetables standing up. I chose carrots, celery, and a red pepper for mine, however, you can choose vegetables your family enjoys. If desired, serve with salad dressing on the side for dipping.

Pork Ribs with Steamed Asparagus and Potatoes

2008-11-05T16:14:00.000-08:00

Ingredients:

3-4 pounds boneless pork country style ribs
1 onion, sliced
2 cups barbecue sauce
2 teaspoons lemon juice
1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf
1 bag frozen shredded hash browns, thawed
2 cups sour cream
½ cup butter
½ cup chopped onion
2 cans (10.75 ounces each) cream of chicken soup
1 cup shredded cheddar cheese
1 cup panko bread crumbs

Method:

Combine all ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Makes 6-8 servings. Serve with steamed asparagus and potatoes (recipes follow)

Gently lay asparagus in a microwaveable dish. Drizzle with a little olive oil and sprinkle with salt and black pepper as desired. Place lemon and bay leaf over the top. Stretch plastic wrap over the dish, leaving one corner open for ventilation. Microwave on high 2 ½ - 4 minutes or until done.

Preheat oven to 350 degrees. In a large bowl combine hash browns, sour cream, butter, onions, soup and cheese. Spread mixture evenly into a greased 13x 9 inch pan. Sprinkle bread crumbs over the top and bake uncovered 45-50 minutes or until hot in the middle. Makes 8-10 servings.

Teriyaki Beef & Pineapple Lettuce Wraps with Lo Mein

2008-11-05T16:10:00.000-08:00

Ingredients:

1 pound ground beef
¼ teaspoon salt
Dash of black ground pepper
1 can (8 oz.) pineapple tidbits, drain and reserve liquid
¼ cup teriyaki glaze
1 Tablespoon cornstarch
2-3 Tablespoons sliced green onions
¼ cup diced red bell pepper
2 Boston lettuce heads, leaves carefully removed, washed thoroughly and dried
1 package linguine pasta, cooked until barely tender, drained and set aside
1 tablespoon vegetable oil
1 large onion, chopped
1 ½ cup shredded carrots
1 cup sliced fresh mushrooms
1 can (14 ounces) bean sprouts
1 bottle Stir Fry Sauce

Method:

In a large skillet, cook ground beef over medium-high heat until cooked through and no longer pink. Drain well. Salt and pepper to taste. In a small bowl, mix reserved pineapple juice, glaze and cornstarch until smooth. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and peppers. Continue to cook for 1-2 minutes, until heated through. Spoon about ½ cup meat mixture into each lettuce leaf, roll up (if desired) and serve with Simple Lo Mein (Recipe follows). Makes 6 servings.

Lo Mein instructions:

Heat oil in an extra deep 12 inch skillet over medium heat. Add chopped onion, carrots and mushrooms. Drain the sprouts, rinse under cold water and drain again. In a small bowl, combine Stir Fry Sauce ingredients. Add sprouts, stir fry sauce and noodles. Raise the heat to high and cook until the noodles are heated through and coated with sauce.

Honey and Dijon Chicken with Rice/Tomato Salad

2008-10-31T14:00:00.000-07:00

Ingredients:

6 boneless skinless chicken
4 garlic cloves, minced
2 teaspoons dried thyme
Salt and pepper to taste
1 Tablespoon vegetable oil
2 Tablespoons cornstarch
1 ½ cups pineapple juice
½ cup water
½ cup Dijon mustard
1/3 cup honey
Hot Cooked Rice
5 roma tomatoes, chopped
1 yellow bell pepper, chopped
1/3 cup chopped fresh cilantro
1/3 cup finely chopped onion
¼ (or as desired) teaspoon salt
1 box Pillsbury Classic Brownies
1 box Junior Mints candy

Method:

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice and Fresh Tomato Salad (Recipe Follows)

Mix all ingredients in a medium sized bowl. Refrigerate until ready to serve.

Prepare brownies according to package directions. After removing from oven and brownies are still hot, sprinkle Junior Mints over the top of the brownies. Let sit a few minutes to melt and then spread on the top of the brownies with a knife.

Pork Chops with Potato Fans

2008-10-29T10:15:00.000-07:00

Ingredients:
Marinade:

3 Tablespoons olive oil
4 teaspoons lemon juice
1 Tablespoon Worcestershire sauce
2 teaspoons oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
½ teaspoon ground mustard

6 boneless pork chops
6 large baking potatoes
¼ teaspoon salt
¼ cup butter, melted
3 Tablespoons dry bread crumbs
3 Tablespoons shredded Parmesan cheese
Green onions, sliced (optional - garnish)

Method:

Combine ingredients for marinade. Place pork chops and marinade in sealed container. Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Chili in a Bread Bowl

2008-10-29T10:13:00.000-07:00

Ingredients:

2 pounds ground beef
1 (29 ounces) can tomato sauce
2 (14.5-15 ounces) cans kidney beans
2 (14.5 - 15 ounces) cans pinto beans
1 cup diced onion
1 can (4 ounces) diced green chili
¼ cup diced celery
3 medium tomatoes
2 teaspoons cumin
3 Tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
2 cups water
6 bread bowls
Sour Cream, optional
Shredded Cheddar cheese , optional

Method:

Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a large soup pot, combine remaining ingredients and simmer over low heat 2-3 hours stirring occasionally.

Slow Cooker Directions: Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a 5 quart slow cooker or larger, combine remaining ingredients, cover and cook on low heat 8-10 hours on or high heat 4-5 hours.

Cut tops off bread bowls, and remove bread pieces to create a "hollow". Fill bowl with approximately 1 cup chili . Top with cheese or sour cream and enjoy!

Pomegranate Chicken with Steamed Green Beans and Long Grain Wild Rice

2008-10-22T10:51:00.000-07:00

Ingredients:

4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups walnuts, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh lemon juice
¼ cup sugar, to taste
Salt & pepper
Long grain and wild rice mix

Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground walnuts (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with lemon juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground walnuts.

Minestrone Soup with Cheese Rolls

2008-10-22T10:49:00.000-07:00

Ingredients:

3 tablespoons olive oil
1 small white onion, finely minced
½ cup frozen Italian green beans
¼ cup minced celery
4 cloves garlic, minced
4 cups vegetable broth
2 (15 ounces) cans red kidney beans
2 (15 ounces) cans great northern white beans
1 (14 ounces) can diced tomatoes, drained
½ cup shredded carrots
½ cup chopped zucchini
2 Tablespoons fresh parsley, minced
1 ½ teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
½ cup elbow pasta
1 bag Rhodes Dinner Rolls
¼ cup butter, melted
½ cup grated Parmesan cheese

Method:

Heat oil in a large stock pot over medium heat. Saute onion, celery,garlic, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)

Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese - working quickly - butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.

Seasoned Porketta Roast with Garlic Potatoes and Spinach Pomegranate Salad

2008-10-22T10:47:00.000-07:00

Ingredients:

2 seasoned porketta roasts
3 lb. red potatoes, washed and cubed
Water
2 garlic cloves, minced
1 cup sour cream
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup pomegranate, seeded
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Method:

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Spinach Quiche and Spiced Orange Drink

2008-10-15T10:47:00.000-07:00

Ingredients:

Spinach Quiche
½ cup butter
2 cloves garlic, minced
1 small onion, chopped
1 (10 ounces) package frozen spinach, thawed and drained well
1 can (4.5 ounces) sliced mushrooms
1 (4 ounces) package herbed feta cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
1 9-inch unbaked pie crust
4 eggs, beaten
1 cup milk
Roma tomatoes, thinly sliced

Grapes

Spiced Orange Drink
1 cups pre-sweetened orange drink powder (Tang)
2 ½ Tablespoons pre-sweetened lemonade drink powder
2/3 cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ground cloves

Method:

Preheat oven to 375 degrees. In a skillet over medium heat, saute garlic and onion in melted butter until lightly browned, about 6-7 minutes. Stir in spinach, mushrooms, feta cheese and ½ cup cheddar cheese. Salt and pepper to taste. Carefully spoon mixture into unbaked pie crust. In a medium bowl, whisk together eggs and milk. Season to taste with salt and pepper. Pour egg mixture into pie crust, gently stirrring to combine with spinach mixture. Bake for 15 minutes, remove from oven and place sliced tomatoes on the top and sprinkle with remaining cheddar cheese, return to oven and bake an additional 35-40 minutes. (Until when jiggled the center is set.) Remove from oven and let set for 10 minutes before serving. Place grape bunch on individual plates before serving.

For orange drink: Combine all ingredients in a large zip-top bag. Seal and shake well until ingredients are thoroughly combined. To serve, dissolve 1 Tablespoon powder into 1 cup hot water. Stir well until powder is dissolved.

Meat Pies with Gravy and Apple Spinach Salad

2008-10-15T10:45:00.000-07:00

Ingredients:

Meat Pies with Gravy
1 pound ground beef
1 medium onion, finely chopped
3 ½ cups peeled and diced potatoes
1 ¼ cups diced carrots
1 teaspoon salt
¼ teaspoon pepper
1 egg, beaten
1 pkg. refrigerated pie crusts or homemade pie crusts
2 brown gravy mixes, prepared

Apple/Spinach Salad
1 bag baby spinach
2 Granny Smith apples, cored and sliced
8 ounces Cheddar Cheese, cubed
¼ cup walnuts, (optional)
¼ cup apple cider vinegar
¼ cup maple syrup
¼ cup extra virgin olive oil

Method:

Preheat oven to 325 degrees. In a large skillet, brown meat with the onion. When meat is no longer pink, drain well. In a large bowl, combine cooked meat, potatoes, carrots and one cup gravy. Season to taste with salt and pepper. Roll out pie crusts. Place about ½ - 2/3 cup of meat mixture in the center of 6 pieces of pie crust that have been rolled out into about 10 inch rounds. Fold dough over meat mixture and seal edges with a fork. Cut slits in the top of each. Bake on an ungreased baking sheet for 20-25 minutes or until golden brown. Serve with remaining gravy.

In a large bowl, combine spinach, apples, cheese and walnuts. Toss lightly. In a small bowl, whisk together vinegar, syrup and olive oil. Pour over the salad, toss to coat. Serve immediately. (Salad isn't good if mixed ahead of time. Prepare the salad and dressing separately and combine just prior to serving.)

Potatoes and Brats with Citrus Vinaigrette Salad

2008-10-15T10:42:00.000-07:00

Ingredients:

Potatoes and Brats
¼ cup vegetable oil
7 potatoes, cut into ¼ inch slices
6 fully cooked bratwurst, cut into 1 inch pieces
1 ½ medium onions, chopped
1 green bell pepper, chopped
¼ cup soy sauce
¼ cup orange juice
1 ½ teaspoons dried basil
½ teaspoon salt
Pepper to taste

Citrus Vinaigrette Salad
1 bag spinach
1 ½ cups cauliflower, cut up
½ cup dried cranberries
¾ cup shredded cheddar cheese

Vinaigrette Ingredients:

¼ cup extra virgin olive oil
2 Tablespoons orange juice
1 Tablespoon lime juice
¼ teaspoon lime zest
½ teaspoon salt
1 Tablespoon honey
1 teaspoon white wine vinegar
3 fresh basil leaves

Method:

In a skillet, heat oil over medium high heat. Add potatoes, cover and cook for about 5 minutes or until crisp-tender. Add bratwurst, onion and green pepper. Cook an additional 5 minutes. In a small bowl, combine soy sauce, orange juice, basil, and salt. Pour sauce into skillet, stirring to coat vegetables. Continue cooking 1-2 minutes.

In a medium bowl, combine spinach, cauliflower, dried cranberries and cheese. In a separate bowl, whisk together vinaigrette ingredients. Strain out basil before combining with salad and serving.

Meatless Mexican Soup

2008-10-08T12:27:00.000-07:00

Ingredients:

2 large tomatoes, cut in chunks
1 large onion, cut in chunks
1 cup fresh cilantro
1 teaspoon salt
4 cups chicken broth
1 tablespoon chipotle peppers in adobo sauce
2 avocados, pitted, peeled and diced
Grapes, washed and cut into bunches
2 tomatoes, chopped and drained
1 avocado pitted, peeled and chopped
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 ounces crumbled feta cheese
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon salt

Method:

In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.

In a medium-sized bowl, gently combine all ingredients except feta cheese. When combined well, add feta cheese. Cover and chill for at least 2 hours. Serve with baked tortilla chips.

Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.

Steak Sandwich

2008-10-08T12:25:00.000-07:00

Ingredients:

3 tablespoons olive oil
1 lb. thinly sliced sirloin steak
2 tablespoons Worcestershire sauce
¾ lb. sliced mushrooms
Pinch of red pepper flakes
1 red pepper
¼ cup apple juice
1 medium onion. sliced
¾ cup brown mustard
1 ½ cups beef broth
10-15 slices Provolone cheese
½ teaspoon each salt, garlic powder and ground black pepper
1 bag Cheetos chips
2 apples
1 loaf French bread

Method:

In a 3 ½ quart slow cooker, combine all ingredients except cheese, bread and brown mustard. Cover and cook on low heat 8-10 hours. Preheat oven to 425 degrees. Slice the French bread lengthwise like a sub sandwich. Spread brown mustard on inside of bread. Place cheese on both sides of bread. Strain meat and veggies from slow cooker well (saving sauce for dipping) and place meat and veggies on bread. Sandwich the sides together and wrap in foil. Bake for 10-15 minutes. If crunchier bread is desired, bake without foil. Slice sandwich while hot and serve with sauce for dipping. Serve with Cheetos chips and apple slices.

Avocado Chicken with Cantaloupe

2008-10-08T12:22:00.000-07:00

Ingredients:

4-6 boneless skinless chicken breasts
2 teaspoons olive oil
½ teaspoon onion powder
¼ teaspoon salt
pinch of black pepper
2 tomatoes, sliced into 6 slices each
2 avocados, pitted, peeled and sliced
1 package (8 ounces) Monterey Jack cheese, cut into thin slices
Cantaloupe, sliced and cut into chunks
1 tub Tangerine Strawberry Crystal Light

Method:
Preheat oven to broil. Meanwhile, heat oil in skillet and place in chicken that has been sprinkled with onion powder, salt and pepper. Cook 8-10 minutes or until chicken is browned on both sides and no longer pink. Place chicken on a cookie sheet sprayed with nonstick cooking spray. Top with 2 slices of tomato, 2 slices of avocado, and 2 slices of cheese. Broil watching closely 1-2 minutes (do not leave unattended as cheese will melt quickly) until cheese is melted and lightly browned. Serve immediately with freshly cut cantaloupe on the side sprinkled to personal taste with Tangerine Strawberry Crystal Light powder.

Beef Egg Rolls with Mexican Rice

2008-10-08T12:20:00.000-07:00

Ingredients:

3 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 pound ground beef
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon chili powder
1/3 cup chopped fresh cilantro
1 (8 ounce) can tomato sauce
1 (16 ounce) package egg roll wrappers
Oil for frying, about 2 quarts
Sour cream
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Method:

In a large, heavy saute pan, heat 3 tablespoons olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. Add meat; cook and stir until browned. Drain off excess fat. Stir in spices, cilantro and tomato sauce. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper and seal to look like and egg roll. Repeat with remaining ingredients. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Serve with sour cream, and Mexican rice with a churro for dessert.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Creamy Potato Soup and Crunchy Romaine Salad

2008-10-01T10:41:00.000-07:00

Ingredients:

1 (5 lb.) bag Russet Potatoes
1 medium onion
1 tablespoon olive oil
8 cups chicken broth
1 envelope Country gravy mix
Cooked crumbled bacon
Hard rolls
1 bag classic romaine
1 lb. broccoli
2-3 green onions
1 packet ramen noodles (any flavor)
½ cup walnut pieces
¼ cup butter
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons soy sauce

Method:

Peel and shred ½ of the potatoes. To keep potatoes from turning brown, put them in water until ready to use.) In a stock pot, saute onion until softened, about 4 minutes. Add potatoes (well drained from water) and cook for 2 minutes. (If they start to stick to the pan, add a little of the chicken broth.) Add chicken broth and gravy mix. Simmer 20-30 minutes. Garnish with cooked crumbled bacon and serve with romaine salad and hard rolls.

Pour salad greens into a large salad bowl. Chop broccoli into small pieces and slice green onions and add to salad greens. Break the ramen noodles up into small pieces. (I do this BEFORE I open the package - little or no mess) Remove flavor envelope from ramen packet and save for another recipe.

Melt butter in a large deep skillet. Add ramen noodles and walnuts and stir and cook over medium heat until light brown. Be sure to watch carefully and stir constantly- they will burn easily. Turn out onto a double thickness of paper towels and cool. When cool, add to salad greens. To prepare dressing, add all dressing ingredients to a blender and pulse until combined. Pour dressing a little at a time to the salad until desired seasoning is reached.

Sausage Spaghetti Squash

2008-10-01T10:39:00.000-07:00

Ingredients:

2 Spaghetti Squash
1 roll sausage
1 teaspoon Italian seasoning
1 jar (16oz.) spaghetti sauce
1 ½ lbs. broccoli, steamed

Method:

To prepare spaghetti squash, wash and dry squash. Poke the squash with a very sharp knife several times. (IMPORTANT STEP OR THE SQUASH WILL EXPLODE!)
Microwave on high for 10 minutes. Meanwhile, in a large skillet, brown sausage with Italian seasoning until no longer pink. Drain well. Add spaghetti sauce and simmer over a low heat until ready to serve, adding a little water if it gets too thick.) After squash has finished the first 10 minutes, with a hot pad feel for tenderness, if still very firm microwave an additional 5-10 minutes. When tender, carefully cut open, remove seeds, and shred squash with a fork resembling spaghetti noodles. Serve squash "noodles" with spaghetti sauce over the top, steamed broccoli on the side with French bread.

3 More Tasty Recipes...

2008-09-24T09:46:00.000-07:00

Simple Taco Soup with Cornbread and Raspberry Butter

Taco Soup:
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 packet Ranch salad dressing
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) can petite diced tomatoes
1 can (15 oz.) kidney or pinto beans
1 can (15oz.) chili beans
1 can (15oz.) refried beans
1 can (15 oz.) whole kernel corn
1 cup water

Brown ground beef with onion until beef is no longer pink. Drain well. In a large soup pot, combine all ingredients and bring to a simmer over medium heat. Reduce heat to low and simmer 20 minutes. Serve with Cornbread and Raspberry Butter. (Recipe below)

Cornbread:
1 yellow cake mix and ingredients called for on back of box
2 boxes jiffy corn bread and ingredients called for on back of box
Eggs

Preheat oven to 350 degrees. Combine cake mix, cornbread mixes and all ingredients called for on the back of all boxes. Combine well and pour batter in a greased 9x13 inch baking dish. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

Raspberry Butter:
½ cup butter
¼ cup powdered sugar
2/3 cup frozen raspberries, thawed

Combine all ingredients in a food processor and mix until smooth. Store in the refrigerator for up to 3 days.

Roasted Chicken in Apricot Sauce with Cauliflower Parmesan

Roasted Chicken in Apricot Sauce:
2 packages Boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups apricot/pineapple jam
2 tablespoons soy sauce
½ teaspoon liquid smoke

Preheat oven to 400 degrees. Spray large baking dish with a nonstick spray. Lay the chicken in the dish and sprinkle with salt and pepper. In a small bowl, combine all other ingredients. Stir until mixed and pour over chicken. Bake 30-35 minutes or until chicken is done. Serve with Cauliflower Parmesan. (Recipe below)

Cauliflower Parmesan:
2 baking potatoes, peeled and cut into chunks
2 cloves garlic. minced
4 cups cauliflower
½ cup milk
¼ cup grated Parmesan cheese

Put potatoes and garlic in a large sauce pan and add water to cover about 2 inches. Bring to a boil and cook for 7-8 minutes. Add cauliflower and continue to boil until potato is done. Remove from heat, and add milk and Parmesan cheese. Mash or use a hand mixer to combine until smooth or desired consistency. Salt and pepper if desired.

Roast Beef with Tomatoes, Green Chili and Lime and Spicy Brown Rice

Roast Beef with Tomatoes, Green Chili and Lime:
1 ¼ lb. roast beef, sliced thickly from Deli, cut into strips
2 teaspoons vegetable oil
3 cloves garlic, minced
½ small onion, chopped
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
3 tablespoons lime juice
1 teaspoon cumin
2 tablespoons freshly chopped cilantro

In a skillet, heat oil over medium heat. Add garlic and onion, stirring to cook through about 2-3 minutes. Add roast beef and continue to cook and brown on all sides. Add tomatoes, chilies, lime juice and cumin. Bring to a simmer and cook for 5 additional minutes. Season with salt and pepper if desired and garnish with cilantro before serving.

Spicy Brown Rice:
2 ¼ cups water
2 cups quick cooking brown rice
1 can (15 oz.) pinto beans
1 can (4 oz.) chopped green chilies
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

In a large sauce pan, bring water to a boil Add all ingredients to water. Cover and cook until rice is done, about 8-10 minutes. Fluff with a fork before serving and if desired season with salt and pepper.

Recipes w/ on SALE ingredients from Macey's (Utah) ad Sept 17-23

2008-09-17T00:07:00.000-07:00

Here is a few recipes that I will be presenting on KSL TV (Studio 5) today (Wednesday 17th). They are recipes that include ingredients that are on sale at Maceys Grocery Stores (Utah) during their case-lot sale starting on the 17th-23rd.
If you don't have a Maceys, or don't live in Utah, these are still some great FALL recipes! Enjoy!

Cashew Chicken
1 can (10.75 oz.) cream of mushroom soup (**sale $0.69 each)
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken, cut into pieces (or use chicken tenders)
1 can (4 oz.) sliced mushrooms, drained (**sale $0.59 each)
1 cup sliced celery (**sale sleeved organic celery $0.99 each)
1 cup shredded carrots (**sale organic 1 lb. bag mini carrots 2/$3.00)
1 can (8 oz.) sliced water chestnuts, drained (**sale $0.59 each)
1/2 cup cashews
Hot cooked rice

In a 3 1/2 - 4 quart slow cooker, combine soup, soy sauce and ginger. Stir in chicken, mushrooms, celery, carrots and water chestnuts. Cover and cook on low heat 6-8 hours or high heat 3-4 hours. Serve over hot cooked rice and garnish with cashews and a fortune cookie (optional). Serve with following Mandarin Salad. Serves 6.

Mandarin Salad
1 bag salad greens (**sale Dole Salad Blends 2/$5.00)
1 small red onion, sliced thinly
1 can (11 oz.) mandarin oranges (**sale $0.39 each)
1 pkg. (3 oz.) Oriental flavor ramen noodles (**sale 8/$1.00)
1/3 cup Italian dressing (**sale Western family brand $1.29)
1/4 cup water
1 teaspoon sugar
1 teaspoon sesame seed

Mix lettuce, onion and oranges in a large bowl. Crush ramen noodles in package and sprinkle over lettuce mixture. In a tightly covered container, mix season packet from ramen noodles, water, salad dressing, sugar, and sesame seed. Shake to mix dressing ingredients. Pour over salad and toss until evenly coated. Serve immediately. Makes 6-10 servings.

Tailgating BBQ Sandwiches
1 (1 1/2 lb.) picnic pork roast (**sale $1.49/lb.)
1 (1 1/2 lb.) boneless beef chuck roast (**sale $3.59/lb.)
2 cans (8 oz. each) tomato sauce (**sale $0.19 each)
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 teaspoon dry mustard
16 buns
Doritos chips (**sale 2/$5.00)

Trim fat from beef and pork roasts. Place meat in a 3 1/2 - 4 quart slow cooker. In a small bowl, combine sugar, vinegar, water, chili powder, Worcestershire sauce, salt and dry mustard. Pour over meat. Cover and cook on low heat 10-12 hours or on high heat 5-6 hours. Shred meat with two forks or potato masher. Let meat sit for 5-10 minutes to soak up sauce. Serve on buns with chips and following Waldorf salad. Makes 8-16 servings.

Waldorf Salad
4 medium red apples cut into 1/4 inch slices (**sale Gala apples $0.99/lb.)
1 tablespoon lemon juice
1/2 teaspoon brown sugar (**sale $1.09)
1/3 cup mayonnaise (**sale Best Foods $3.49)
1 cup thinly sliced celery (**sale sleeved organic celery $0.99 each)
2 tablespoons chopped walnuts
2 cups tightly packed spinach leaves (**sale bunch spinach $0.99 each)

Sprinkle apple slices with lemon juice to prevent browning, then add brown sugar stirring to coat. Chill apples for 15-20 minutes. Remove from refrigerator and stir in mayonnaise. Add celery and walnuts. Serve apple mixture over bed of spinach leaves. Serves 4.

Meatball Soup
Meatball Ingredients:

1 pound ground beef (**sale $1.79/lb. sold in 2 lb. chubs)
1/2 cup Parmesan cheese (**sale Western Family brand 8 oz. $2.59)
2 tablespoons chopped onion (**sale medium yellow 2 lbs. $1.00)
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten (**sale Oakdell brown eggs $2.19/dz)

Combine meatball ingredients in large bowl. Mix well. Shape into 1 inch balls (about 4 dozen total). In a skillet over medium-low heat, pour a small amount of vegetable oil. Cook the meatballs for 8-10 minutes turning often to brown all sides until the middles are only slightly pink. Remove from heat and set aside.

Soup Ingredients:
2 teaspoons olive oil
1 small-medium onion chopped (**sale medium yellow 2 lbs. $1.00)
1 celery rib, finely chopped (**sale sleeved organic celery $0.99 each)
1 garlic clove, minced
5 cups chicken stock
1 can (14.5-15 oz.) pureed tomatoes (**sale Assorted Tomatoes $0.49 each)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/3) cup pasta (any style) (**sale 2/$3.00)

Soup Directions:
Heat the oil in a soup pot over medium heat, add onion, celery and garlic. Cook 8-10 minutes or until vegetables are tender. Add chicken stock, tomatoes and spices. Bring soup to a simmer over medium-low heat, then add pasta. When pasta is almost cooked, add meatballs and cook for 3 minutes. Serve with breadsticks. Serves 6.

Yummy Pasta Dish...

2008-09-10T10:54:00.000-07:00

Another dish I made on TV this week:

Light Linguine Carbonara

Ingredients:

1 package (12 ounces) linguine noodles
1 cup chopped bacon
½ cup chopped red onion
3 cloves garlic, minced
1 teaspoon each, oregano and basil
2 tablespoons flour
1 ½ cups milk (preferably 1%)
½ cup sour cream (preferably light)
¼ cup grated Parmesan cheese
¼ cup freshly chopped parsley
Salt and pepper to taste
1 bag prepared salad
Light salad dressing

Method:

Cook the linguine according to package directions, then drain, set aside and keep warm. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally until golden brown. Add onion and garlic and cook until onion is translucent and soft. Stir in oregano and basil. Add flour and stir to coat. Turn the heat down to medium, stir in the milk and bring to a low simmer. Simmer until sauce thickens. When sauce is thick, remove from heat and whisk in sour cream and Parmesan cheese. Serve sauce over hot linguine, with a side salad and light dressing. Makes 4-6 servings.

Tasty Pork Chops...

2008-09-10T10:51:00.000-07:00

I made this recipe on TV this week. It's a really good one, and an uncommon variation on regular, plain old pork chops.

Pork Chops with Portabello Mushrooms

Ingredients:

4-6 boneless pork chops
1 ½ cups salsa
1 cup chopped Portobello mushrooms
1 cup shredded cheddar cheese
2 Tablespoons maple syrup
½ cup freshly chopped parsley
1 lb. fresh green beans steamed, set aside and kept warm.

Method:

Preheat oven to 375 degrees. Spoon salsa into a 3 quart 9x13 inch baking dish. Arrange pork chops on top of salsa. In a small bowl, combine Portobello mushrooms, cheese and syrup. Spoon sauce over pork chops. Bake, uncovered for 25 - 30 minutes. Before serving, sprinkle parsley over the pork chops. Serve with salsa drippings from baking dish and steamed green beans.

AuthorViews: Janet Eyring

2008-09-03T10:55:00.001-07:00

Here is a video I made a couple of years ago, promoting my first Slowcooker book.

Recipes from TV spot today (not slowcooker, but still good tasting food!)

2008-07-09T12:29:00.001-07:00

Parmesan Crusted Chicken and Twice Baked Potatoes

Ingredients:

6 baking potatoes
1 package (16 ounces) bacon, cooked until crisp and broken into pieces
1 cup light sour cream
1/2 cup shredded Cheddar, plus more for garnish Salt and freshly ground black pepper
1 pound boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper

Method:

Preheat oven to 400 degrees F.

Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out inner potato, leaving a 1/4-inch shell and transfer to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet. Bake 20 minutes, until golden brown.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Cashew Lime Chicken with Rice

Ingredients:

2 cups hot rice, cooked according to package directions
2 teaspoons olive oil
1 teaspoon ground ginger
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken, cut into 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tablespoon lime juice
1 teaspoon lime zest
1 cup salted dry roasted cashews, garnish

Method:

Heat oil in a large skillet over medium high heat. Add ginger and garlic. Stir for 1 minute to not burn garlic. Add chicken and cook and stir until chicken is cooked on all sides. Add salt, pepper, broth, hoisin sauce, lime juice, and zest. Bring to a simmer for 10 minutes or until chicken is cooked through and the sauce thickens, about 10 minutes. Serve over hot rice and garnish with cashews. Served with a salad of fresh spinach, mandarin oranges and a vinaigrette.

Sweet and Sour Kielbasa

Ingredients:

Sauce:
2 cans (11 ounces each) chopped or crushed pineapple
2 tablespoons hoisin sauce
1 tablespoon light brown sugar
1 (16 ounces) kielbasa sausage
2 bell peppers, cut into 1 inch pieces
1 package stir fry vegetables
Hot cooked rice

Method:

Combine the undrained pineapple, hoisin sauce, and brown sugar in a blender and process until smooth. Transfer mixture to a medium saucepan and turn on medium heat. Bring to a simmer and cook for 10 minutes, partially covered. When done, set aside. Slice sausage, place in a skillet and cook on medium high heat for 4-6 minutes. Add bell peppers and stir fry vegetables. Continue to cook and stir for 3-4 minutes or until veggies are tender. Pour sweet and sour sauce over sausage mixture and serve over rice.

Frozen Lime Pie

Ingredients:

1 (8 ounces) container light Cool Whip, softened
1 (14 ounces) can fat-free sweetened condensed milk
1/2 cup lime juice (fresh is best, but the bottled works well) Graham cracker crust (I used the mini size)

Method:

In a medium bowl combine the Cool Whip, milk and lime juice until smooth. Spoon the mixture into graham cracker crusts. If you have extra filling, spoon it into glass cups. Freeze until firm, about 6 hours or overnight.

Sugared Wonton Wrappers and Oranges

Ingredients:

12 wonton wrappers (round are very pretty)
2 tablespoons granulated sugar
1 cup Cool Whip
1 (11 ounces) can mandarin oranges, drained
1 tablespoon powdered sugar

Method:

Preheat the oven to 400 degrees. Arrange wonton wrappers on a cookie sheet and spray them with a cooking spray. Sprinkle them evenly with granulated sugar, then bake until golden brown, about 5 minutes. Remove them from oven and arrange 4 of the wontons on a serving platter or individual serving dishes. Top each with 2 tablespoons Cool Whip and then 4 mandarin oranges. Top each with a second wonton wrapper and repeat with all layers. Sift the powdered sugar over the top and serve.

TV Spot for July...

2008-07-02T09:38:00.001-07:00

I will be on KSL Studio 5 again on July the 9th. They want me to do a cooking segment featuring the use of grocery coupons, and I will be presenting 3 meals you can prepare for a family of 4-6 people for less than $15.00 each.
The show airs at 11:00am (only here in Utah, on KSL Channel 5), and the recipes I present will be posted on KSL.com later that day. Please watch and then make some comments both here and on the KSL website.

*I will also post the recipes here once I have finalized them. They may not be slowcooker recipes, but still, who wouldn't want a cheap meal idea!

Recipes from the Home Show...

2008-03-04T21:58:00.000-08:00

Shredded Ham Sandwiches

2 pounds shredded ham

1 bottle (20 ounces) cola*

1 bottle (16 ounces) barbecue sauce

Combine all ingredients in a greased 3 ½ – 4 ½ quart slow cooker. Cover and cook on high heat 4-5 hours or on low hear 8-10 hours. Using a slotted spoon, remove ham and serve on warm hamburger buns. Makes 6-8 servings.

*DO NOT use diet soda for this recipe.

Carrot Cake

1 box (about 18 ounces) carrot cake mix

1 box (3 ounces) instant butterscotch pudding

3 eggs

1 cup light sour cream

1 cup water

2/3 cup canola oil

Combine all ingredients by hand in a large bowl, until well mixed. Pour batter into a greased slow cooker or greased foil or glass pan. Cover with paper towels sandwiched between the slow cooker stoneware and lid. Cook on high heat 3 – 4 hours. When cake is done, remove from slow cooker and let cook 15 minutes before cutting. Serve alone or with cream cheese frosting. Makes 10-15 servings.

Spinach Artichoke Dip

1 package (10 ounces) frozen leaf spinach, thawed, drained and chopped

1 can (14 ounces) artichoke hearts, drained and chopped

½ cup Alfredo sauce

½ cup mayonnaise

¼ teaspoon salt

1 teaspoon black pepper

1 cup shredded mozzarella cheese

Combine all ingredients in a greased 1 ½ quart greased slow cooker. Cover and cook on high heat 1 – 1 ½ hours, stirring frequently. Serve warm with crackers. Makes 10-15 appetizer servings.

Mint Brownies

1 package (about 21 ounces) brownie mix

2 eggs

¼ cup water

½ cup canola oil

½ cup chopped Andes Mint Candies (available by the bag near the chocolate chips, or hand chop individually wrapped whole Andes Mints)

In a large bowl, combine brownie mix, eggs, water, and oil. Stir only until combined. Fold in Andes mint candy. Pour batter into prepared pan. Cover with paper towels sandwiched between the slow cooker stoneware and lid. Cook on low heat 4 ½ – 6 hours. When done, allow to cool 15 minutes before cutting. Makes 8-10 servings.

Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts

1 jar (16 ounces) salsa

1 cup sour cream

Flour Tortillas

Place chicken in a greased 3 ½ – 4 ½ quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks or potato masher. During last 30 minutes of cooking stir in sour cream. To serve, fold chicken mixture into a warm tortilla. Makes 8-10 servings.

More Public Appearances...

2008-02-19T09:07:00.000-08:00

It's has just been confirmed that I will be at the Spring Home and Garden Show at the South Town Expo Center, March 6-9, 2008.

March 6th at 3:30pm

March 7th at 1:00pm

March 8th at 4:00pm

Recipes to follow!!

Slow Cooker Sugar and Spice Cake...

2008-02-10T20:11:00.000-08:00

I went on KSL's Studio 5 show again, for a Valentine's Day episode, and made a sweet treat, both in the slow cooker, and in the oven.

Okay, so the heart shaped cake in this picture wasn't made in the slow cooker, but the other one was! Yes, you can make a cake in the slow cooker. It will just come out being circular or oval shaped, instead of heart shaped!

Sugar and Spice Cake

1 box yellow cake mix
1 package (about 3 ounces) instant vanilla pudding
4 eggs
1 cup light sour cream
3/4 cup vegetable oil
1 cup water
Sugar and cinnamon mixture (1/4 cup sugar and 1
teaspoon cinnamon)

Combine all ingredients except sugar and cinnamon
mixture by hand in a large bowl. Set aside. Sprinkle
sugar and cinnamon mixture into a greased pan to use
in slow cooker (a spring form pan, or slow cooker bake
pan). Cover and cook on high heat 3 1/2 - 4 hours, or
until done in the center. Remove pan from slow cooker
and let rest for 5 minutes. Turn cake out onto
serving platter and cool completely. Garnish with
fresh berries and whipped cream.

Here I am, about to put some finishing touches on the cake. Mmmm! Whipped Cream!

Here I am with a friend of mine, Teresa, and the host of Studio 5, Darin Adams.

Recipe for Chicken Tortilla Soup

2008-01-23T20:32:00.000-08:00

Chicken Tortilla Soup

1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (14 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
1 can (15 ounces) whole kernal corn, with liquid (or two cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro

Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker.
Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes
8-10 servings.

Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Photo from KSL Studio 5 Appearance...

2008-01-23T11:39:00.001-08:00

Here I am with co-host of "Studio 5", Brooke. For my appearance on this episode, I made Chicken Tortilla soup. The recipe is in my 101 More Things to do with a Slowcooker book, and is a tried and true favorite. This is a recipe that I make when I do church group presentations, and is really good with guacamole and tortilla strips. It was fun to be on Studio 5 again, and hope to be invited back!

Recipe for "Good Things Utah" appearance...

2008-01-14T20:49:00.000-08:00

Hawaiian Haystacks

10 -12 chicken tenders (browned and cut in chunks)
1 cup chicken broth
2 cans (10.75 ounces each) cream of chicken soup, condensed **can be fat free
1 can (12 ounces) evaporated milk
6 cups cooked rice

Place chicken in greased 3.5 -5 quart slow cooker. Combine all ingredients (except rice) and pour over chicken. Cover and cook on high heat 3-4 hours or low heat 6-8 hours. Makes 4-6 servings.

Serve over hot rice with a variety of toppings that could include: grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, black olives, diced tomatoes, diced green peppers, sliced green onions, Mandarin oranges, and other family favorites.

TV Appearance Friday Jan 11

2008-01-10T11:17:00.001-08:00

I will also be on TV, tomorrow, Friday Jan. 11th on the "Good Things Utah" program on Channel 4. I will be making Hawaiian Haystacks. Recipe to follow soon.

Click on this link to see the video of me on the show. When the page comes up, click on the link that says "Hawaiian Haystacks."

Studio 5 Appearance...

2008-01-09T10:24:00.000-08:00

I am going to be on Studio 5 (KSL Channel 5 here in Utah) on Friday, January 18th during their noon time show. I will have copies of the recipes I present on air posted here soon after!

Halloween TV appearance

2007-10-31T20:34:00.001-07:00

Today I went on the KSL Studio 5 program again. Since it was Halloween, I made a festive fun meal idea. I made soup bowl out of biscuits baked over an inverted cupcake pan, and then filled them with chili made in, what else? A slow cooker!

Here I am with Brooke, one of the co-hosts of the show!

What I cooked in the slow cooker this week?
Chili (Pg 7 of 101 Things to do with a Slow Cooker)
Rump Roast - Sunday dinner
and a lot of experiments you might see in a new book, or on the Slow Cooker 101 Website!

Home Show Fall 2007

2007-10-14T16:30:00.000-07:00

Here I am with HGTV's Designed to Sell celebrity carpenter, Brooks Uttley.

On Friday night, It followed Ham on the Street star George Duran. Then I posed for a picture with him.
These last few weeks have been busy, both with teaching classes at Maceys Grocery Store, and getting ready for the Deseret Morning News Fall Home Show.
I taught 3 classes this year, one Friday night, and 2 on Saturday. I met some more celebrities both from the Food Network, and HGTV. There's some pictures below.

Things I cooked in the slow cooker the last couple of weeks:
Honey wheat bread
Hot chocolate
Lemon Cheesecake
Chili with Beans