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Wednesday, December 22, 2010

Homemade Cinnamon Rolls...you will NOT regret making these! By: Lindsey

A friend of mine tweeted about how she made these and how they were the best cinnamon rolls ever. When normally a recipe like this would scare me...because she did it...I decided to try it out. I wanted us to have something special for breakfast on Christmas morning. I realized, though, that just this recipe makes 7 batches!!! I e-mailed my friend and she said she divided the recipe in half. But that she wished she wouldn't have. Since then she has already made another batch. What is great is that you cook these, put the icing on top, cover loosely with aluminum foil and freeze them. Whenever you are ready for a tasty treat take them out of the freezer and bake these on 325 for 20-30 minutes. I am giving my sister, brother, and parents a batch. So the ones who have tried them said they are the best cinnamon rolls they have ever had!! By the way, everyone has said these sound hard to make. But they are NOT! You do have to let the dough sit for an hour here and 45 minutes there...but you can make the dough 2 days prior to making the cinnamon rolls if you would like. Hope you love these as much as we do! We can't wait for Christmas morning to devour some more. Yum Yum Yum!


*if you want a picture of each step here is the link to the blog of who originally(I assume) posted this recipe. It helped me a lot. http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ *

Ingredients

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • MAPLE FROSTING:
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.


Wednesday, December 15, 2010

Sugar's Sugar Cookies by Ashley

I have never made sugar cookies from scratch before. I have eaten a ton, but never made any. I got this recipe from Taste and See blog. My favorite part is that they are simple to make and they make a ton. I made some for a party we are going to and I had plenty to share with the boys.

Recipe for the best "melt-in-your-mouth" sugar cookies in the world:

Ingredients
:
2 sticks butter, softened
2 cups sugar
2 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Directions:
With an electric mixer, cream sugar and butter until fluffy. Add eggs one at a time and beat well. Mix dry ingredients together in a bowl and add to the butter mixture just until combined. Add vanilla. Chill in the refrigerator for about 30 minutes or so. Drop by teaspoonfuls onto a greased cookie sheet.
Bake at 350-degrees for 6-8 minutes.
Yield: about 6 dozen small cookies

Saturday, December 11, 2010

Candy Cane Biscotti

I made this recipe for my boys teachers at school. It makes such a cute gift and yummy as well. Try it!!
-adapted "stolen" from Annie's Eats

Candy Cane Biscotti

Ingredients:
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions. Form each into a 9" by 1½" log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.



Thursday, December 9, 2010

Peanut Butter Balls By: Lindsey

Ok...so I am not sure if we already posted this recipe on here. And I should just look under "sweet treats" label...but instead I am going to just post it. Simply because if we did already post it once we need to refresh your memory because these are SO wonderful during the holidays. They are really yummy and a great treat to make to give to neighbors, kids teachers, friends, etc. This recipe makes a lot of peanut butter balls. And, a little tidbit. If you(like me) need to make a certain amount but this recipe makes more than enough you can freeze the leftover balls(but don't dip them in chocolate) and bring them back out when you need to bring a good dessert somewhere else. Just dip them in chocolate after they have thawed a bit. Merry Christmas Everyone!!



-2 sticks of soft margarine
-1 lb. of peanut butter
-2 lbs. of confectioners sugar
-3 tsp. of vanilla
-1 block of milk chocolate almond bark OR 12 oz of semi sweet choc. chips

Mix all the ingredients EXCEPT chocolate. Roll into balls(golf ball size). Then put in the freezer until firm. Melt almond bark or 12 oz semi sweet choc. chips and dip PB balls into chocolate. Put on wax paper and let harden.

*If you use semi sweet choc. chips you will want to add paraffin wax while melting it to help it coat the PB balls.*

Monday, November 15, 2010

Hawaiian Pita Pizzas By: Lindsey

My husband cooked these tonight and I am telling you they were GOOD! I wish I could eat another one. But that would defeat the point of them being healthy, right? Ha. He did say that he didn't use as much sauce that the recipe called for.


Ingredients

  • 2 pieces whole-wheat pita bread
  • 2 tablespoons olive oil, divided
  • 2 cups low-sugar pizza or pasta sauce, divided
  • 1 tomato, sliced thinly
  • 8 slices deli ham, cut into fourths
  • 1 (6 ounce) can pineapple chunks, drained
  • 1/4 cup low-fat shredded mozzarella cheese

Preparation


Set oven to broil. Brush pita bread with olive oil, put on a baking sheet and broil four inches from the heat for two minutes. Remove from oven. Spread a cup of pizza sauce over each pita and top with equal amounts of tomato, ham and pineapple. Sprinkle with cheese. Return to oven and broil for three more minutes or until cheese is melted.

Chicken Fajitas By: Lindsey

All the credit goes to Body For Life(Or Eating For Life, the recipe book).


Servings: 2

2 Portions Chicken Breasts cut into 1/2 inch strips
2 Tbsp. Fat-Free Italian salad Dressing
1 tsp. chili powder
1 onion, sliced
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
4 (6-inch) flour tortillas
1/4 cup salsa

-In large ziploc bag combine chicken and italian dressing. Marinade for at least 30 min.

-Lightly coat a large skillet w/ cooking spray and place over med-high heat. Add the chicken marinade and chili powder. Saute chicken until no longer pink. About 7 minutes. When done transfer chicken to a plate and cover with foil.

-Lightly coat the same skillet with cooking spray; add onions and peppers. Saute.

-Add cooked chicken back to the skillet with onions and peppers.

-Place 2 tortillas on each plate. Top with Salsa.

Yummy Fish(Or chicken) By: Lindsey

Hey! So, my husband and I(along w/most of my family) are on a healthy kick right now. I am going to post some great recipes that are healthy for you and so tasty! I got all of these from the Body For Life "diet". So, they are Body For Life's recipes.


This one I don't have correct measurements. It is easy and really good!

This serves 2

2 pieces of fish(we used Talapia) or you can use 2 chicken breast
2 lemons
1 tomato
1 Bunch of Broccoli
Salt
Pepper
Foil


Put one piece of fish or chicken breast on a piece of foil. Add salt and pepper to the meat. Slice up a lemon and add the slices to the top of the meat(don't squeeze it until after it is cooked). Add one slice of tomato on top. Throw in as much broccoli as you would like in the foil. Wrap up. Put on a pan. Cook on 350 for 25 minutes(the chicken takes longer...so you might want to up the temp. if you choose to do the chicken). This recipe is SO good!





Wednesday, November 3, 2010

Lasagna Soup by Ashley

Lasagna Soup

We subscribe to E-MEALZ and this was one of the recipes for this week. It was healthy and yummy!! Perfect for Fall weather!

1 lb lean ground turkey
1 onion, chopped
1 box chicken broth
2 cans diced tomatoes
15 oz can tomato sauce
(1 T brown sugar, 2 t Italian seasoning,
2 t garlic powder, ½ t salt)
2 c broken lasagna noodles
(½ c RF grated Parm cheese

In a large soup pot brown turkey meat and onion. Drain meat/onion. Add all other ingredients except the noodles and cheese. Cook for 30 minutes then add noodles until tender. Add cheese before serving.

Monday, October 25, 2010

Strawberry Punch

You probably don't need a punch recipe much but if you do this one is so easy, very good and sweet. It was a hit Sunday at Free Chapel. I made 3 batches for Sunday and it probably served 60 people. Donna


Strawberry Punch

1 small strawberry jello
3 cups sugar
1 can frozen lemonade
1 large can pineapple juice (I think it's a 32oz can)
1 bottle of ginger ale

put jello and sugar in gallon pitcher
add boiling water (however much it says on jello directions) and stir
add lemonade and pineapple juice
fill up pitcher the rest of the way with water

pour into 2 gallon freezer bag and lay flat to freeze
Remove from freezer 3 or 4 hours before ready to serve and place in a cooler. when ready to serve (I crushed the mixture with a rubber mallet) while it is still in freezer bag before you put it in the punch bowl...and add ginger ale until it is the consistency you want...

Thursday, October 14, 2010

Baked Potato Soup by Ashley

I got this recipe from www.ourbestbites.com It is so good. Jeremy and I really love it and I think my kids would have liked it more if I would have left out the green onions.

Baked Potato Soup
Recipe by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Fresh Pear Cake by Ashley

A friend of ours brought us a box full of pears and I had no idea what to use them all for. So, I got this recipe from my friends blog. She used apples in hers. It is really good and light. It is a great Fall cake/bread.

Fresh Pear Cake
*changes I made

Ingredients

  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar/ *I only used 1 cup of sugar
  • 3 cups sifted all-purpose flour/ I used 2 C. all purpose flour and 1 C. of wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 egg whites/ *I used 2 whole eggs
  • 2/3 cup canola oil
  • 1 cup chopped pecans

Directions

  1. Combine the pears and the sugar and let stand for one hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  4. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  5. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Chicken and Pineapple Quesadillas

These are easy and awesome!!

Grilled Chicken & Pineapple Quesadillas

Ingredients:
8 flour tortillas
Butter or Margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Cajun spice, to taste (I used "Slap ya Mama" brand)
3 cups Monterey Jack cheese, grated
1 whole jalapeno, seeded & sliced (I didn't use this because I had a horrible reaction to cutting jalapeno one time)
Cilantro
3 Tablespoons barbecue sauce

Directions:
Grill pineapple: Cut wedges, stick on skewers, and grill over low heat. Cut into slices.

Pound chicken between 2 pieces of plastic wrap with a mallet to flatten into a uniform thickness. Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices, and sprinkle with cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. You will have four complete quesadillas at this point.

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into wedges.

Source: Pioneer Woman

Thursday, October 7, 2010

Cream Cheese Chili Cheese Appetizer By: Lindsey

Ok, so I don't have a name for this, clearly(as you can see from the Title). My friend who made the butterscotch cookies also made this the same night. What was she thinking?!?! I have made both recipes now in less then a week of having these at her house. ha ha. This one kind of tastes similar to something I already make but made totally different. Get it? :) Ok...also I do not have the exact amounts for all this. But it is easy!


1 8oz block of cream cheese
1 can of whole kernel corn(you will only use half the can), drained
1 can of pinto beans(you will only use half the can), drained
2 cans of chili(I bought the kind with beans)
1 bag of shredded cheese
*green onions* OPTIONAL

Place the block of cream cheese on your serving dish(make sure you can microwave this dish and make sure it has some sort of scoop or side to it...the chili is soupy). Mix in a bowl half a can of corn(drained), half a can of pinto beans(drained), 2 cans of chili. Pour over the cream cheese. Microwave for 1 minute or so. Sprinkle as much shredded cheese as you would like on top. Microwave until the cheese is melted. Sprinkle green onions on top if you choose.
Eat with chips.

Yum!

Oatmeal Scotchies By: Lindsey

This is a recipe off the back of the Nestle Toll House Butterscotch Morsels bag. Sooo...you can just buy that and make these if you would like. I was told by my friend the the recipe for these off of the Hershey's butterscotch morsels bag is better. However, my pregnant self was craving them and I was at Target. Target only had the Nestle kind. They are so good. And easily addicting!


1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup(2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups(11 oz. pkg.) NESTLE(or Hersheys) Toll House Butterscotch Flavored Morsels

Preheat oven to 375 F
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chew cookies. 9 to 10 minutes for crisp cookies.
* Makes about 4 dozen cookies*

*Make sure the butter is only softened. Mine was melted completely which made my dough soupy. My second batch of cookies were better because I let the dough sit which made it thicken. Also...Make the scoops of dough SMALL. Mine were too big and my cookies fell apart easily. Good thing they were only for my family. :)*

Sunday, October 3, 2010

Veggie Pizza

For some reason the sound of a veggie pizza wouldn't make me want to jump right in there and have one for dinner but I tell you the truth this pizza is so yummy. A really good "skinny" friend brought it over for a football party and every single adult loved it!!


Veggie Pizza

2 large cans (grand) Pillsbury crescent rolls
1 tablespoon Italian Dry Dressing
8oz cream cheese
3/4 cup mayo
Veggies-chopped really small (broccoli, red and yellow peppers, celery, green onions) use the veggies you like.

Press down crescent dough to cover cookie sheet

Bake @ 375 for 15 minutes

Let cool

Mix seasoning, cream cheese and mayo spread over the dough then top with veggies.

Friday, October 1, 2010

Whole Wheat Pumpkin Pancakes by Ashley

WHOLE WHEAT PUMPKIN PANCAKES

  • 1 C. whole wheat flour
  • 1/2 C. cake flour
  • 1 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg
  • 1 C. buttermilk
  • 1 C. canned pumpkin puree
  • 2 eggs
  • 2 T. oil
  • 1 t. vanilla
  • 2 T. dark brown sugar
  • 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
  • 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
  • 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
  • Notes: You may substitute all-purpose flour for the cake flour if that's all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.
*I added more buttermilk and regular milk at the end to make my batter a little thinner. I used 1 1/2 C. whole wheat flour, no cake flour.

Enjoy!!!

Monday, September 20, 2010

Peanut Butter-Cup Cookies by: Kimberly

I also made these for church yesterday...and I didn't bring one of them home!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 12-ounce package small peanut butter cups, coarsely chopped
Directions:
  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
  2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
  3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Breakfast Sausage & Rice Ring by: Kimberly

I made this for church yesterday, and it was a hit!

Ingredients:
2 rolls of sausage, mild
1 cup chopped onions
1/2 cup of chopped green bell pepper
1 ts garlic salt
2 tbs dark brown sugar
2 cups cooked rice (cooked in chicken broth)
2 cups shredded cheese
1 package canadian bacon

Directions:

In a heavy skillet, add breakfast sausage, onions, & bell peppers.. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well.

Preheat oven to 375 degrees F.

On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 15 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of dish.

Enjoy!

Saturday, September 11, 2010

Shrimp Delight by Ashley

My Mother-n-law sent me this recipe last week and I made it last night. It is very easy and so good. Everyone loved it especially Jeremy and Blake. Yum!! It also make quite a bit.

SHRIMP DELIGHT

1 can cream of celery
1 can rotel tomatoes
1 can golden onion soup
2 cups long grain rice (raw)
1 onion
1 bell pepper
2 lbs.peeled and deveined shrimp
1 stick of butter or margarine
Preheat oven to 350 Saute onion and bell pepper in butter. MIx onion and bell pepper with all other ingredient. Pour into a casserole dish . Put foil tightly around top of casserole dish . Bake for 1 hour, but take out and stir 30 minutes in, return to oven. Serve with salad and garlic bread . Enjoy !

Tuesday, August 3, 2010

Eazzzzzzzy Salad

I had the girls (Ash, Linds and a friend Paige) over last night to watch the "Bachelorette" finale. I made this salad and it was a real hit. My husband even loved it.


Arugula and Gorgonzola Salad

1/2 cup of Walnut halves (chopped but not too much)
5 to 6 cups of Arugula and Spinach Salad-I found them mixed together in the Organic section at HEB
1 Pear
l Lemon
3 Tbls of Extra Virgin Olive Oil
8 ounces of Gorgonzola (crumbled)

Toast nuts in over at 350 degrees. Watch closely because they will burn fast.
Peel and slice the pear in thin strips and combine with lettuce
Combine oil and all the juice from the lemon, shake well
Salt and Pepper
Right before serving pour dressing over the lettuce, pear, salt and pepper and toss

Top with Walnuts and crumbled Gorgonzola

Sunday, May 16, 2010

Coconut Banana Bread by Ashley

Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Friday, March 26, 2010

White Bean Chicken Chili by Ashley

I recently have subscribed to EMEALZ for 3 months. I like it so far. 6 out 7 meals we have loved. This was one of them. It is good for you and so easy and so good.


1 lb skinless chicken thighs, all fat trimmed

1 onion, chopped

1 can chicken broth

(2 T bottled minced garlic, 1 t cumin, 1 t oregano,

1 t salt, 2 T lemon juice, dash hot sauce)

2 cans great northern beans, drained

2 c white shoe peg corn

Combine all in crock pot except beans and

corn. Cook on low 6-8 hrs. Shred chicken in

crock pot w/ fork & knife. Add beans and corn.

Cook 30 more min.

Sunday, March 14, 2010

Meat Loaf by Ashley

I have been married 11 years and have never, I mean never made a good meat loaf. Finally, I think I found one! My Dad and hubby seemed to really like it. I don't even care for meat loaf and I liked it. It is from my friend Lisa's blog. At least give it a try.
2 lb ground beef
1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.

Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.

Saturday, March 13, 2010

Whole Wheat Pancakes by Ashley

These pancakes are amazing and fairly good for you. I made them for dinner with turkey sausage and bacon. I also doubled the recipe and put the leftovers in the freezer, so I can pull them out on school mornings and pop them in the microwave. So yummy!

Another idea instead of syrup is to heat strawberry jam or peanut butter to pour on top instead. Enjoy my friends.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk. ( I did this and it worked beautifully and I am pretty sure it is better for you)

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet (make sure your griddle or skillet is HOT) to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Friday, February 26, 2010

Paula Dean's Taco Salad By: Lindsey

This recipe is an oldie but a goodie. I remember eating it when I was little. Then I had it at a friends house a few years ago and loved it. But, last night was the first time I have ever made it. We had my whole family over to eat it(17 of us) and it seemed like the perfect amount of food. We served it with sausage cheese dip(look under appetizer label for this recipe). It was really good. Hope you like it!


*I doubled the meat since I was making it for so many people*

Ingredients

  • 2 ripe tomatoes, diced
  • 1/2 pound sharp Cheddar, diced
  • 1 large onion, diced
  • 1 head iceberg lettuce, washed, drained and shredded
  • 1 pound lean ground beef, browned, crumbled and drained
  • 1 cup salad dressing (recommended: Catalina)
  • 1 (7-ounce) bag taco flavored chips, crushed
  • 1 cup salsa
  • Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Monday, February 22, 2010

Rachael Ray's Chicken Parm Pasta Toss By: Lindsey

Some of you might have seen Rachael Ray's Top Ten Recipes of 2009 show. But if you didn't, this was one of the recipes. It decided to try to it out. I tweaked it here and there and I did add some mozzarella cheese to the pasta. But it was really good. The recipe seems long but don't let it scare you. It is not hard at all. Hope you like it!



Ingredients

  • Salt
  • 1 pound whole wheat penne
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
  • 2 teaspoons poultry seasoning
  • Black pepper
  • 2 to 3 garlic cloves, finely chopped or grated
  • 1 large red onion, chopped
  • 2 pints grape tomatoes
  • 2 cups basil, chopped
  • 3 cups arugula or baby arugula, roughly chopped
  • 1 cup shredded Parmigiano Reggiano cheese


Preparation

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side.

Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Banana Cream Pudding By: Lindsey

I will never forget this banana cream pudding because my husband made it when we were in college and he lived in a dorm(without a kitchen...I might add). It is THAT easy. Lol! And what is crazy is I, for the FIRST time, made it tonight. Why I have not made this before now...I have no idea. Everyone who was over for dinner loved it!!! My husband is taking it to his small group...so we will see what everyone thinks of it. Yum! I am going to get a bowl of it in a bit. By the way, this recipe is from Derek's sweet sweet nanny who is no longer with us. She wrote this recipe in my recipe book. I love seeing her handwriting. We miss her!


1 16oz. Cool Whip
2 pkg. Jello Banana Cream Instant Pudding Mix
4 Cups of Milk
1 Can of Sweetened Condensed Milk
1 1/2 to 2 boxes of Vanilla Wafers, crushed
5 Bananas

Mix milk and banana cream pudding; add condensed milk and cool whip. Make layers of crushed wafers and sliced bananas in bottom of dish. Then cover with pudding mixture. Continue to layer until all is used. Refrigerate before serving. Makes large amount.

Beans, Beans, they are good for your heart. :) By: Lindsey

So, maybe because we are from the South...I don't know...but the men of our family L-O-V-E beans. Any kind of bean will do. But they love them. And honestly, most of us women do to. I just started making beans for my hubby. My mother-in-law(the woman who sends me most of these yummy recipes on here) has introduced to me a new way and EASY way to make some good ole black eyed peas and lima bean mixture(or whatever kind of bean you would like). I made them tonight and my dad and husband absolutely loved them. My Dad said he would rather have those beans then the ones my Mom makes with a real ham hock. ha. That should tell you how good they are. Here ya go...it is easy breezy.


1 bag of frozen lima beans(or baby lima beans)
1 bag of black eyed peas
1 can of green beans(optional)
3 packets of Goya Ham Seasoning(they come in a box)

Combine all beans together in a pot. Fill up the pot with water just covering the beans. Pour three packets of Goya Ham Seasoning in the pot. Stir and let it boil until beans are ready. You might want to add salt and you might have to add water if the water boils down. SO GOOD!

Monday, February 1, 2010

Hot Breakfast Egg Biscuits by Ashley

These breakfast biscuits are so good. This is a recipe my mother-n-law gave me and she is a really good cook. I made them for church one day and they were going like hot cakes.
Ingredients:
1 can Grand Biscuits
1 lb pan sausage (hot)
6 oz. grated pepper jack cheese
2 Tbs Parmesan cheese
2 eggs
Directions:
Brown sausage. Grate cheese. Mix cheeses with beaten eggs. Fold in sausage.
Spray muffin tin. Separate biscuits into muffin tin. It makes about 18. Put cheese/egg mixture on the biscuits.
Bake in oven on 350 for 20 minutes.

Thursday, January 28, 2010

Bulldog Brittle

Apparently this recipe has been around for a long time but until this past Christmas I have never eaten it----loved, loved, loved it!! As always my favorite recipe's are those that are delicious and easy, so here's another one. Donna


Bulldog Brittle

8 whole graham crackers
1 cup of chopped pecans
1/2 cup (1 stick) margarine
1/2 cup (1 stick) butter
1/2 cup sugar

This is so good and so inexpensive to make that you will probably want to double the recipe.

Break crackers into fourths. Place on foiled lined cookie sheet pan, leaving space between crackers. Sprinkle chopped pecans over top of crackers. Melt margarine and butter in boiler. Add sugar, bring to a boil, stirring constantly. Boil exactly 2 minutes, pour over pecans and crackers. Bake at 350 for 10-12 minutes. DO NOT BROWN. Let cool and break into pieces.

Friday, January 22, 2010

Mexican Crock Pot Dish: by Kimberly

This was a hit the other night when we had friends over. Super easy and delicious! Here goes:

Combine the following ingredients in a crockpot:
4 chicken breasts
1 can black beans
1 can corn
1 can rotel
1 cup salsa
chopped fresh cilantro

Cook on high for 4-5 hours or on low for 8 hours. Just like the chicken taco recipe, shred the chicken before serving. I served with tortillas making tacos - garnished with cheese, avocados and sour cream. I also served with taco rice as a side. Hope you guys enjoy as much as we did.

Monday, January 18, 2010

Chicken and Rice Soup: by Kimberly

Okay, this is really from my good friends, Kristen and Lauren. But it's so good and they said I could share it with everyone! I hope you enjoy as much as we have over the past few weeks of cold weather. Sometimes I do the celery and carrots and sometimes I don't. Also, on a side note: my middle son is allergic to dairy, so on most recipes that I post that include milk or whipping cream, I use soy milk instead and it works great. I'm always looking for easy ideas for dinner that don't include a block of cream cheese!!

Ingredients:

4 c chicken broth
2 c water
2 cooked chicken breasts, shredded
1 package (4.5 oz) of quick cooking Uncle Ben's long grain & wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
3/4 c all-purpose flour
1/2 c butter
2 c heavy cream
1 c chopped celery
1 c chopped carrots
1-In large pot over medium heat, combine broth, water, and chicken. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2-In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream a little at a time until smooth. Cook until thickened, approx. 5 min.
3-Stir cream mixture into broth and rice. Cook over medium heat until heated through, approx. 10-15 min.
*The carrots and celery weren't in the original recipe, we just added them in. I put them in a pan with some butter and saute until soft and then add them at the very end.

Poblano Corn Chowder with Shrimp: by Kimberly

Really this is from my mom, Roxanne. But everyone loves it!

Ingredients:
4 tbsp butter (room temp)
2 tbsp all purpose flour
1 medium onion, coursely chopped
2 celery sticks
2 poblano chili peppers, seeded and chopped
2 cans cream style corn
1 16oz package frozen corn kernels, thawed
2 14oz cans low salt chicken broth
1 cup whipping cream
2 teaspoon sugar
1/2 tsp cayenne pepper
1 lb uncooked shrimp, peeled, devined, coursely chopped
6 tbsp chopped fresh cilantro

Directions:
Mix 2 tbsp butter & flour and set aside.
Finely chop onion and celery in food processor.
Melt 2 tbsp butter in large pot over medium high.
Add onion and celery and chilis, saute until soft (about 6 minutes)
Add cream corn and next 5 ingredients:bring to a boil. Reduce heat.
Whisk in butter/flour mixture: simmer 15 minutes to blend flavors
Add shrimp & 4 tbsp cilantro. simmer until shrimp are cooked (about 5 minutes)
Season with salt and pepper. When served, you can sprinkle remaining cilantro on top of each serving!

Slow Cooker Chicken Chili: by Kimberly

Ingredients:
1 lb, cut up into small chunks
1 chopped onion
1 can chicken broth
2 cloves of garlic, finely chopped
2 tsp cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 15oz can white beans, drained or rinsed
1 or 2 chopped red, green or yellow bell peppers
jalopeno chili peppers - depending on how hot you like it.

Directions:
In a 4 or 6 quart cooker combine chicken, onions, chicken broth ,garlic, cumin and oregano.
Let cook approximately 4 hours - add beans
Don't add the bell peppers or jalopenos until the last hour before serving or chili will be mushy


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