Sloppy Joes

There are a lot of just regular, everyday recipes everybody needs to have. I find I am still collecting these kinds of recipes all of the time. This particular recipe isn't anything fancy or unique, but its tasty, filling and good. AND-it shows you don't need a can of Manwich to make Sloppy Joes :()


Sloppy Joes
Serves 4 (makes enough filling for about 8 Sloppy Joes)


1 small onion
3 cloves garlic
2 TBS olive oil (I would wait to add this to see if you need it or not. The oil from the ground beef might be enough.)
1 1/4 pound ground beef


Cook above items until meat juices run clear.

Add:
1/2 C ketchup
1 8 oz. can tomato sauce
1 TBS apple cider vinegar
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 dry yellow mustard
salt and pepper to taste


Mix all together and simmer till ready to eat. Serve on hamburger buns. Toasting the buns is yummers too. Enjoy!

Photo Source: Simply Recipes

Pasta Salad

This recipe is super simple, but I wanted to post it to let everyone know that it is possible to make pasta salad.....without it being from a box :) Add in plenty of fresh vegetables and it makes for a pretty healthy side dish. Subsitute whole wheat rotini pasta noodles (which is usually how I make it) and it gets even better. Usually when I make this dish, I get comments like, "Oh, you put ____ (fill in random vegetable here) in this????!!! Wow, I never would have thought to do that!" Plus, this dish is an awesome "snacking dish"....meaning.....my husband loves to snack and this is a dish I don't mind him chowing down on.




Pasta Salad
1 box Rotini pasta (tri-colored or whole wheat)
1 bottle Zesty Italian dressing (the amount is according to taste....don't just dump!)



Any fresh vegetables you have on hand, chopped. Some of our favorites are:

tomatoes
cucumbers
celery
onion (any kind)
olives (black or green)
red, green, orange or yellow peppers
mushrooms
broccoli
cauliflower
carrots


Also delicious to add:
parmesan cheese
cheddar, mozzerella or swiss cheese, cut into chunks
cubed ham
deli meat (turkey, ham, etc cut into squares)
pepperoni





Cook pasta according to package directions until al dente/firm. You don't want the pasta to be too soft! Drain and rinse pasta under cool water. Drizzle olive oil over the pasta and mix. The oil keeps the pasta from sticking and I highly reccommend using it. Set past aside to cool completely while chopping the vegetables. Mix pasta and vegetables together in large bowl and add dressing according to taste. Enjoy!


Photo Source here

Toffee Fruit Dip

This recipe goes out to Auntie Meg. She said the taste reminded her of a maple doughnut. Can it get any better??? Seriously?!! I don't think so. So, I'll add a picture the next time I make it because Auntie Meg and Mason ate it all. :)


4 oz cream cheese
1/4 C brown sugar (not packed)
1 tsp vanilla
about 1/4 C toffee chunks

Mix cream cheese, brown sugar and vanilla until smooth. Add toffee chunks just before serving.


*I suggest mixing in advance so the sugar has a chance to dissolve. Make sure to not add the toffee until you are ready to serve it because it will go soggy.

Recipe Source:  Linda N.
Photo Source here

Creamy Chicken & Noodles

My husband said this recipe tastes like, "a pot pie without the crust." He is right. It was pretty good, easy and still had veggies in it. Even my baby ate it...which is really saying something. :) I'm including this in the 30 minute meals column because it takes about 30 minutes to assemble, but then the crock pot does the rest for you.


Creamy Chicken & Noodles
Better Homes and Gardens New Cook Book



2 C sliced carrots (4 medium)
1 1/2 C chopped onion (1 medium)
1 C sliced celery (2 stalks)
2 TBS snipped fresh parsley (I just used 1 TBS dried)
1 bay leaf
3 medium chicken legs, 2 lbs (I used 3 boneless skinless chicken breasts)
2 10 oz cans cream of chicken soup
1/2 C water
1 tsp dried thyme, crushed
1/4 tsp black pepper
10 oz dried wide noodles (about 5 C)-I used egg noodles
1 C frozen peas
salt (optional)
black pepper (optional)


1. In a 4 qt crocker cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables.




2. In a bowl, stir together soup, water, thyme, and the pepper. Pour over chicken and vegetables.




3. Cover and cook on low-heat setting for 8-9 hours. Shread chicken. Remove and discard bay leaf.




4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Photo Source: Craft-O-Maniac

Chocolate Cream Cheese Frosting

I promise I do eat more than just junk at my house.....but I'm realizing I post A LOT of treats on here haha. Anyway, Activity Days rolled around and this is what I brought for the treat. I didn't say anything about the frosting, but one girl said, "This frosting is SO good." It made me happy :) Also, I am always looking for frosting recipes that don't call for shortening since I don't keep it on hand at my house.


Chocolate Cream Cheese Frosting

Better Homes and Gardens New Cook Book

Start to finish: 20 minutes

Makes: about 3 2/3 cups

1 8 oz package cream cheese, softened

1/2 C butter or margarine, softened

2 tsp vanilla

5 1/4 C-5 3/4 C powdered sugar (I think 4-4 1/2 C is plenty)

1/2 C unsweetened cocoa powder

Beat cream cheese, butter, cocoa and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8-9 inch layers. (Halve the recipe to frost a 13x9x2-inch cake or 24 cupcakes). Cover and store frosted cake in the refridgerator.

*For regular Cream cheese frosting, leave out cocoa and add an additional 1/2 C powdered sugar.

No Bake Cookies

No Bake Cookies are so good for lots of reasons. 1-chocolate 2-peanut butter 3-oatmeal 4-no baking...need I say more?? They are full of sugar, but so good. I remember making these cookies in Jr. High home ec class....and we totally messed them up. Anyway, don't cut the sugar of else they won't really set up-trust me, I've tried. :) Enjoy!

No Bake Cookies

2 C sugar
1/2 C butter

1/2 C milk

1/4 C cocoa

1/2 C peanut butter

1 tsp vanilla

3 C quick rolled oats

Combine sugar, butter, milk and cocoa in a sauce pan. Bring to a complete, rolling boil and boil for at least one minute. Remove from heat and then add peanut butter, vanilla and rolled oats. Stir until well-mixed. Drop onto waxed paper and let cool. Can place cookies onto a cookie sheet and place in refridgerater to speed up the cooling process.

*Tip: If you don't measure the ingredients EXACTLY, especially the sugar, they won't set up well. Also, if you don't let the mixture boil long or hot enough, it won't set up. Make sure you do these two things to get a good, solid cookie at the end!

Photo Source: here

Frog Eye Salad/Hawaiian Salad

About a week ago, I was having a sugar craving. I turned to my husband and asked him what I should make. This salad was his reply. I have good memories of my Grandma Diane making this for me every summer when I would go swimming out at their pool. It is super sweet, but is good for big parties or potlucks. Yum!

Frog Eye Salad

INGREDIENTS:

1 C sugar
2 TBS flour
½ tsp salt
1 ¾ C pineapple juice
2 eggs, beaten
1 TBS lemon juice
1 package (16 oz) Acini de pepe pasta
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained (reserve juice)
1 can (20 oz) crushed pineapple, drained
1 carton (9 oz) Cool Whip

DIRECTIONS:

1. Combine sugar, flour and ½ tsp salt.

2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add lemon juice. Cool mixture to room temperature.

5. Boil pasta in salted, oiled water. Cook until done and drain. Rinse with water, drain again and cool to room temperature.

6. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

7. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.


**TIP**Make salad the day before planning to serve because it needs suffient time to set up. Otherwise, it will be runny.



*Salad may be refrigerated for as long as a week in airtight container. It may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Photo Source: All Recipes

Potato Salad

Do your best to make this at least a few hours a head of time and let it chill in the fridge. 

Potato Salad
INGREDIENTS:
5 potatos
4 eggs, boiled and chopped
¼ C onion
½ C relish
celery (1 stalk is sufficient)

Dressing:
1 C mayonnaise
1 tsp mustard
2 TBS sugar
¼ C milk
1 tsp salt
few turns of freshly ground pepper
DIRECTIONS:

1. Mix ingredients for dressing. Refrigerate.

2. Peel (optional) and cut potatoes into small bite-sized pieces. Boil until tender.

3. Mix all other ingredients together in a large bowl.

4. When potatoes are cooked, drain and put them into the large bowl and mix.

5. Add dressing and refrigerate. Best when given at least a few hours to chill and set up.

Photo Source: Please Your Man In The Kitchen....Yes, that is really the name of the website.....

Tasty Taco Salad

:) I love taco salad because its EASY, can feed large groups and is fabulously fresh. For those out there familiar with TVP (textured vegetable protein), I used this in place of the ground beef. I added a can of chilies, some tomatoes and beans. Yum :) This dish is so versatile. You can throw whatever 'Mexican-like' food items on there that ya want.

Tasty Taco Salad

INGREDIENTS:

1 lb ground beef.
2-3 C beans (kidney, pinto, black etc)
1 TBS taco seasoning
½ C water

Toppings:
fresh onion, diced
lettuce, shredded
tomato, chopped
green pepper, diced
olives, sliced
cheddar cheese, grated
tortilla chips or Fritos, broken in bite sized pieces

Dressing:
½ C mayonnaise
¼ C ketchup
1TBS sweet pickle relish

DIRECTIONS:

1. Fry and drain ground beef.

2. Add beans, taco seasoning and ½ C water. Bring to a boil, then simmer for a couple of minutes.

3. Prepare toppings. Line plate with chips.

4. Add toppings are desired with dressing on top. Enjoy!

Photo Source: Kraft

Banana Bread with Streusel-Nut Topping

There was a bake sale going on in my city today and I was wracking my brain trying to come up with something that people would want to buy. People want to buy what looks good. Hmmm....what can I make that looks AND tastes good?? I'm not good at decorating with frosting, so cupcakes or frosted cookies were out. I then thought to make this yummy banana bread with streusel topping. I'll be honest-I NEVER make sweet breads according to recipe. Usually I substitute whole wheat flour and cut the sugar and oil. After all, I don't want to feel high as a kite after breakfast (which by the way, if you do eat sweet breads for breakfast, you might as well have a piece of cake-same thing without the frosting!!) Anyway, I made this recipe just as it said-after all, I wanted it to sell! haha. I LOVED how it turned out. I will use this recipe again if I'm ever hosting a baby shower or something like that. I sliced the pieces thick and with the steusel topping, it looked incredible!

I used a regular bread pan and look how high the bread got! It would have been bad news had I used a narrow and smaller loaf pan. I'm pretty sure it would have overflowed for sure.

Banana Bread with Streusel-Nut Topping
Source: Better Homes & Gardens New Cook Book

2 C all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon (I used 1/2 tsp)

1/8 tsp ground nutmeg (I used 1/4 tsp)

1/4 tsp salt

2 beaten eggs

1 1/2 C mashed bananas (5 medium)

1 C sugar

1/2 C cooking oil or melted butter or margarine

1/4 C chopped walnuts (I didn't add these)

1 recipe Streusel-Nut Topping (optional)

1. Grease bottom and 1/2 inch up the sides of one 9x5x3 or two 7 1/2 x3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in the center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

3. Bake in a 350 degree oven for 55-60 minutes for a 9x5x3 inch pan, or 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan, or until a wooden toothpick comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for ten minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. (Make sure you check the bread and that the toothpick comes out clean. Nothing worse and cutting into bread and realizing its not cooked all the way!! I'm pretty sure mine had to cook at least 20 minutes over the stated 60 minutes cooking time, so be prepared to check the bread often and to let it cook longer if needed. If it would have needed any more cooking time, I would have had to cover the top with foil to prevent it from burning).

Streusel-Nut Topping

In a small bowl, combine 1/4 C packed brown sugar and 3 TBS all-purpose flour. Using a pastry blender, cut in 2 TBS room-temperature butter until mixture resembles coarse crumbs. Stir in 1/3 C chopped walnuts. *I didn't have a pastry blender so I just used 2 knives to cut the butter in. When I got tired of that, I used my fingers to mix the rest of the way. :)

Authentic Mexican Tortillas

About two months ago, a woman in our ward offered to teach whoever wanted to learn how to make homemade tortillas. Now, I have tried making tortillas SEVERAL times over the past few years. I had tried several homemade recipes all of which ended up thick, gross and nasty. Then I tried making tortillas from a mix I got at the store-another HUGE failure. Oh well, I'm not Mexican and I had to come to terms with the fact that Cafe Rio was the only way I would ever eat simply delicious tortillas. I had to face that I couldn't make homemade tortillas-period.....until NOW! These are simple to make and taste great. They are a lot like the uncooked ones you can buy at Costco or Walmart, but there are zero preservatives in it and come out so fresh. So, I'm here to say: IT CAN BE DONE!

Homemade Tortillas

by Tonya L.

Makes 8 tortillas

Ingredients:
2 cups white all-purpose flour*
1 teaspoon salt
¾ teaspoon baking powder
1/3 cup shortening
¾ cup warm water


Directions:

Combine flour, salt and baking powder in a large bowl. Cut in shortening. Stir in water, mixing with fork until dough leaves sides of bowl and a ball forms. Turn out on to floured surface, sprinkle with flour, knead 10-11 times. Cover and let rest for 15 minutes. Pinch off section of dough little bigger than a golf ball. Pat or slap into circle shape. Roll out into thin tortillas, use plenty of flour so dough doesn’t stick or tear. (Plenty of flour is the key to making the tortillas thin enough). Cook on a dry griddle, heavy cast iron skillet, or Teflon pan. Cook just until bubbles appear, flip once. Keep cooked tortillas warm and soft by covering them with a clean kitchen towel until ready to serve.

Tuna Gravy on Toast

So, I know what you are thinking. "What??!! Tuna Gravy on Toast?? Weird." Trust me, I thought it was so weird too.....until I actually tried it. It is so good! Simple, but good :) And I stole the picture above from the site I got this recipe from. My tuna gravy is darker because I use whole wheat flour in it and also whole wheat bread, but you get the idea.

This is something I've also picked up on the first few years I was married: There are a few meals I've learned that my husband LOVES. Those meals include grilled cheese with tomato soup along with this tuna creation. I've learned that the meals he loves are the ones his mom used to make for him....which generally are pretty simple-so I'm thrilled about this :) I first had this dish at my in-laws for breakfast, but we had it for dinner. So, I don't know what you should serve it as but it was yummy as both.

Tuna Gravy On Toast

Source:

http://ldylvbgr.blogspot.com/2007/12/moms-tuna-gravy-on-toast.html

*Note: I halve the following recipe and it works out perfect for 2 people, plus some leftovers.


4 cans tuna, drained
1/2 Cup butter
4 Cups milk
1/2 Cup flour (I use whole wheat flour)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder


Melt butter in large skillet, gradually add flour, cook 1 minute, wisk in milk and seasoning. When thickened, add tuna. Serve over broken toast.

Garlic 'N' Onions Greenbeans

Ahhhhh.....Its that time of year for FRESH greenbeans. Can life really get ANY better than that?? I have been splitting Bountiful Baskets (a fresh farmers market program, google it for more info) with a friend and these delicious green beans were in there. This is one side dish I sometimes just forget about, so I'm posting it haha. Don't judge me :)

Garlic 'N' Onions Greenbeans

2 cloves garlic, minced

1/2 onion, sliced thinly

fresh greenbeans, washed and ends trimmed

Extra Virgin Olive Oil

Saute garlic and onions for a few minutes in hot EVOO. Add greenbeans and saute few minutes more. Add a tiny bit of water to the pan and place lid on top until the beans are the desired tenderness. The steam from the water will steam cook the rest of the greenbeans. Add salt, pepper and enjoy!

Chinese Chicken Salad

This is one of my favorite meals as it can be eaten for lunch or dinner. The cabbage makes it filling and healthy. I can't think of another way I'd ever eat a huge head of cabbage, except in this recipe.....unless you are a coleslaw fan. Me, not so much haha. The marinaded chicken makes it really good, but if you are in a pinch, just boil and shred some chicken or leave it out altogether for a vegetarian dish. Usually my husband and I will make up a big batch of the marinaded chicken and I'll set a piece or two aside just for this dish that we'll shred later that week. The above picture doesn't do this salad justice. It really is super tasty, but beware-it kind of takes awhile to make this salad since everything has to be washed, chopped and prepared. Keep that in mind. :) Enjoy!

Chinese Chicken Salad

INGREDIENTS:

1 head cabbage (I usually add some chopped romaine also)
2 bunches green onions, or more to taste
shredded carrots
2 C cooked chicken breast (can marinade, see below)
3-4 tsp sesame seeds
1 small package almonds
2 packages Ramen Noodles
1 can mandarin oranges, drained

Dressing:
½ C oil
1 TBS sugar
3 TBS vinegar
½ tsp salt
¼ tsp pepper
seasoning packets from the Ramen Noodles

Chicken Marinade (aka Soy Sauce Chicken):
½ C sprite or 7-Up
1/8 C vegetable oil
¼ C soy sauce
¼ tsp garlic powder

DIRECTIONS:

1. Wash and chop cabbage, slice green onions and shred carrots. Place in big serving bowl.

2. Cook chicken by baking or barbequing if using the marinade. Marinade overnight for best results. If not using the marinade, boil chicken and salt it afterwards. Shred into small pieces with a fork. Add to bowl.

3. On a cookie sheet, roast almonds, sesame seeds and broken up Ramen Noodles in 400-degree oven until toasty and golden brown, usually just a few minutes. Watch them and/or set a timer so they don’t burn! Add to bowl just before serving to prevent sogginess.

Photo Source: here

Lemon Pie

When I was in jr. high, my mom used to take me to this cute little cafe in Layton called, "The Pie Pantry." It was SO good. We would always get these yummy turkey and swiss sandwiches and for some reason I remember they had good pickles haha. We would always then get the lemon pie for dessert. This recipe is EXACTLY like theirs....to a T! The only thing is that mine didn't set up as good as theirs did, but it tasted just like it. Mom, I'm going to make this for you the next time you come to Nevada. Only thing, you have to use fresh lemon juice. Don't even attempt it if you are using bottled lemon juice. It would be an insult-seriously.

Lemon Pie

1 baked pie crust (I like Graham Cracker Crust)

3 eggs

1 1/2 C sugar

3 TBS flour

3 TBS cornstarch

2 TBS butter

1-2 tsp finely shredded lemon peel (I just grated the peel off the lemons I used)

1/3 C fresh lemon juice (MUST be fresh, 2 big lemons were just right)

1. Prepare baked pie crust and set aside. Separate egg yolks from whites; set whites aside to be used as meringue (meringue recipe not listed here because I'm not a big meringue fan) or you can set aside to be used for breakfast the next morning. :)

2. For filling, in a medium saucepan combine sugar, flour and cornstarch AND DASH SALT. Gradually stir in 1 1/2 C water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

3. Slightly beat egg yolks with a fork. Gradually stir the yolks into the hot filling, mixing with a whisk constantly. Bring to a gently boil. Reduce heat, cook and stir 2 minutes more. Remove from heat.

4. Stir in butter and lemon peel. Gently stir in lemon juice. Pour warm filling into pie shell. Chill 3-6 hours before serving. Cover for longer storage.

Photo Source: Taste Of Home

Graham Cracker Crust

I know it might seem silly to put this on my cooking blog, but I have had to look up this recipe at least twice and.....I'm kind of tired doing that haha. So, here it is. Oh, and ignore the bigger chunks of graham crackers in the picture above. I should have pulsed them more. I even considered not putting a picture up because I was so embarrassed...and lazy. :) In the end, the picture won out. So, don't judge me haha. And besides, I'm pretty sure I'm about the only one who looks at this blog anyways ;)

Graham Cracker Crust

Ingredients:

1 1/2 C graham crackers (or 9 full crackers, 1 unopened package)

1/4 C sugar (I omit this because I think the crackers are sweet enough)

1/3 C butter, melted (or 5 1/2 TBS)

1. Pulse graham crackers in a food processor until they are fine crumbs. You can also put them into a plastic bag and use a rolling pin to crush them-but trust me-this takes forever, is messy and should be a last resort only. I would even put them into the blender first.

2. Melt butter and add sugar (if using) to graham cracker crumbs. Mix well.

3. Firmly press mixture into a 8" or 9" pie tin. Bake at 350 degrees for 7-8 minutes.

Photo Source: here

Broccoli & Ham Quiche

My husband and I had this for dinner, but I quickly realized it was much more of a breakfast dish. I guess some people love breakfast foods for dinner, so I guess it could be satisfying for both. It could easily be made into a vegetarian dish by leaving out the meat as well. I served this with fresh fruit. Yum :)

Broccoli and Ham Quiche

3/4 c. chopped cooked ham
1 pkg. frozen chopped broccoli
1/2 c. chopped onion
1/2 c. chopped green pepper (I used red)
1 c. grated cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Lightly grease quiche dish. Thaw broccoli (squeeze out water) and mix with ham, onion, pepper, and cheese. Spread in dish. Beat remaining ingredients and beat until smooth. Pour over other ingredients and bake until brown, about 35-40 minutes. Let stand 5 minutes before cutting.



Side Note: It took about an hour for this to cook, I think partly because I used a taller dish. It would do better in a shallow dish instead.




Source: Cooks.Com

Peach Passion Fruit Smoothie

I know this isn't the best picture, but hey, its better than nothin. As I've mentioned before, I'm having a hard time getting my one year old to eat solid fruits. I've found that smoothies are just the ticket. I've been having fun experimenting with different fruits. Seriously, Jamba...why aren't you paying me loads of dough to invent new recipes for you?? :)



Peach Passion Fruit Smoothie

1/4-1/2 C strawberry yogurt

1 C frozen peaches

1 banana

frozen or fresh raspberries and strawberries (I just threw in a big handful of each)

1/4-1/2 C milk

Blend away until smooth. Add as much milk as you'd like for desired consistency. :)

French Bread

My friend invited me over last week to teach me how to make this tasty French Bread. And trust me, its A-MA-ZING! The outside isn't really tough the way it is at the store. Ya know how it crumbles ALL over the floor and counter every time you cut into it? So frustrating to clean all those crumbs up. This crust is softer and the inside is so soft and fluffy. I'm not a huge fan of processed all-purpose flour, but in this recipe, it is really good. This recipe does take time...but its not hard. And, it makes 4 big loaves that Natalie says you can freeze and it tastes just as if you made it that day.

French Bread
Natalie Johnson


4 ½ Cups warm water

3 Tbsp Yeast

3 Tbsp sugar

3 Tbsp oil

1 ½ Tbsp salt

12 cups flour

Dissolve yeast and sugar in warm water. Add oil and salt. Then add half of the flour; mix and add remaining flour. Knead dough and let rest 10 minutes & punch down every 5 minutes for 20 min. Then Shape into loaves on a large greased cookie sheet. Slit the top of the loaf and let raise 10-20 minutes. Bake at 400 degrees for 25 minutes. (makes 4 large loaves)

Soy Sauce Chicken

This is the BEST chicken marinade recipe I have. I promise you, you'll love it. This was what my husband requested for his birthday dinner-its that good. As for the Sprite or 7-Up, my mother-in-law said she once substituted apple juice and it worked just as well. I'm not sure if I believe her.....because this chicken always comes out so tender. I wonder if the carbination has something to do with it??? Anyway, I always have a 12 pack of Sprite laying around just to use in this recipe. I'm not a soda fan, but for this recipe I make an exception. I also love this recipe because you can use this chicken in lots of dishes-I use it in my Chinese Chicken Salad recipe or throw it on a bun with melted swiss, sauteed peppers, onions and mushrooms and have chicken sandwiches.





Thaw chicken and marinade for 24-48 hours for best results. I prefer it cooked on the grill, but you can also bake it covered in the oven at 350 degrees for 30-45 minutes.



Chicken Marinade:
½ C sprite or 7-Up
1/8 C vegetable oil
¼ C soy sauce
¼ tsp garlic powder ( I usually put at least 1/2 tsp-1 tsp because I love garlic flavor)
1-2 LBS chicken ( prefer boneless skinless)

Skor Cake

So, it was my husband's birthday recently and I asked him what kind of cake he wanted. After going through 3 different options, he finally settled on, "that cake thats chocolate with the toffee and its gooey." Well, my husband couldn't believe the real name of the cake......"Better Than Sex Cake." He didn't like that name because we don't want to have to explain to our son what sex is anytime soon, so I started teasing him calling it, "Better Than Jennifer Anniston Cake." It can also be found under, "Better Than Brad Pitt Cake," but lets face it, Brad Pitt just isn't what he used to be now that he is with Anjalina Jolie. Am I right people??? She just seems so weird to me. Anyway, my friend Natalie called it "Skor Cake" (even though I made it with Heath bars SHHHHHH). "Skor Cake" it is. And dang-its dangerous, delicious, and you won't be able to get enough of it. Well, actually-you will-because its pretty rich, but SO good. Enjoy!

Skor Cake
Ingredients:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping (I used chocolate syrup)
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk (I used one small can)
6 chocolate covered toffee bars, chopped

1/2 bag chopped toffee pieces, found in baking isle
1 small carton real whipping cream, whipped

Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. This takes a minute or two so be patient. Sprinkle half of the toffee pieces onto cake. Frost the cake with the whipped topping. Drizzle a little chocolate and butterscotch syrup on top to decorate. Then spread the remaining toffee pieces and chopped toffee bars to complete the decoration. Try to keep your hands off of this great cake before serving!
Serves 12

Original Source, Adapted by Mel

http://southernfood.about.com/od/chocolatecakes/r/blbb678.htm

Berry Medley Fruit Smoothie

I've been having trouble getting my little guy to eat most fruits, but if I blend them up in a smoothie, he is all game! This smoothie was SO good. I highly reccomend it-like, HIGHLY. :) I should get a part time job at Jamba Juice for my mad smoothie skills. Try it, you'll see what I'm talkin about.

Berry Medley Fruit Smoothie

16 oz (1 lb) Frozen Berry Medley assortment (found in the freezer section at Walmart) OR fresh strawberries, blackberries, blueberries and red raspberries

1/4 C vanilla yogurt (I like the 'Mountain High' brand, no added processed sugars or corn syrup)

1/2 C milk (or however much it takes to make it the consistency you desire)

1/2 banana

Blend, blend away until smooth. Delicious.

Lemon Squares

Yes, they are delicious and I could eat a whole pan without blinking an eye. I LOVE lemon bars and this recipe is really good. So enjoy! Side note, I doubled the above recipe.

Lemon SquaresLoraine Warnick


*This recipe makes a 8x8 or 9X9 pan-double recipe for a 9X13 pan.
Crust:
1 C flour
½ C butter, softened
¼ C powdered sugar

Topping:
2 eggs
1 C sugar
½ tsp baking powder
¼ salt
2 tsp grated lemon peel
2-3TBS lemon juice (use fresh, its SOOO much better)
2 TBS flour

DIRECTIONS:

Crust:
1. Heat oven to 350 degrees.
2. Mix flour, butter and powdered sugar. Press in an ungreased square pan, 8X8 or 9X9, building up ½ inch edges.
3. Bake 15-20 minutes at 350 degrees.

Topping:
4. Beat remaining ingredients until light and fluffy, about 3 minutes.
5. Pour over hot crust.
6. Bake until no indentation remains when touched lightly in center, about 25 minutes. If this layer is not golden brown on top, its not done!
7. Cool, cut into 1 ½ inch squares. Dust with powdered sugar if desired.

Photo Source: here

Cafe Rio Pork

Cafe Rio Pork

1 C Pace salsa (I just use whatever kind I have in the fridge)

1 C brown sugar

pork sirloin roast (about 3-4 pounds)

Mix salsa and brown sugar together and pour over a pork roast. I just put mine in the crock pot all day on low. Shread with forks and stir before using as burrito filling or on top of salads.

Photo Source: Chef in Training....by the way, next time I make this recipe, I want to try the Chef in Training's!  

Vegetable Shepherd's Pie

So our family is big on vegetables. My husband grew up taking care of a HUGE garden with his family and grew up on eating freshly grown.....well...just about everything. I have had to learn to like a lot of vegetables. I ate vegetables growing up, just nothing too exotic. I now shop for all my produce at a farmers market because Walmart has burned me just way too many times. Lets face it: Walmart does NOT have everything. ;) Our family also tries to eat meatless meals around 3 times a week by substituting beans or other protein sources for the meat. Somethimes this happens and sometimes it doesn't. I think our society eats WAY too much meat and its not necessary to have it at every meal. See the book, "The China Study" for more information on this topic.

Anyway, this recipe is really good for a meatless dish. Its hearty and filling. I added a can of green beans to the recipe because I was out of frozen peas and it worked well. Also, the "gussied up" mashed potatoes add a yumminess that makes this meal satisfying. Go for it...try it.....GO MEATLESS :)

Vegetable Sheperd's Pie
Ingredients:
1c diced carrots
2 stalks celery, diced
1 small onion, diced
1/2lb frozen peas, (don't thaw)
3/4-1c corn
1-2tsp olive oil
2Tbsp worchestershire
2-3 Tbsp tomato paste
2-3 Tbsp ketchup
salt and pepper

For mashed potatoes:
3-4 medium-sized potatoes
2 Tbsp butter
1/4c milk (I use skim)
sour cream (I usually use about 1/4c)
salt and pepper
3/4 c cheese of choice (cheddar, white cheddar, gruyere, parmesan, etc.)

Directions:
Prepare mashed potatoes by washing and peeling the potatoes and halving them. Cover with water and bring to a boil. Cook until very tender and starting to fall apart. Drain and stir in butter and milk. Add salt, pepper, and sour cream to make a sturdy mashed potato (you don't want it watery or thin). While potatoes are still quite warm, stir in about 3/4c of your desired cheese and stir until well combined and cheese is mostly melted.

Meanwhile, in a large pan, saute carrot, celery, and onion in olive oil until cristp-tender (this took me about 5 minutes. You want it to have a little bite left since it will cook longer in the oven). Salt and pepper to taste. Stir in corn, tomato paste, and worchestershire sauce. Cook 2-5 minutes or till sauce thickens slightly. Stir in additional worchestershire or tomato paste as necessary. Stir in 1 Tbsp ketchup. Cook 1-2 minutes and taste. Season as necessary, then stir in peas. Pour into a 2qt casserole dish (I use my round one or my 11 x 7). Top with mashed potato mixture. Rough up the surface of the potatoes with a fork (I usually just make a design).

Bake at 400 for 10-12 minutes or till potatoes start to turn golden or you can't wait any longer.

Source:
http://mymuffinthursdays.blogspot.com/2009/01/vegetable-shepherds-pie.html

Peanut Butter-Oatmeal Rounds

These cookies are really good. They are a mix between peanut butter cookies and oatmeal cookies-so yum. I have also made them before with mini Reeses Pieces (found in the baking section) sprinkled on top, which is the perfect touch. In this recipe I omitted the peanuts (I never put these in because the hubby doesn't like them) and added butterscotch and semi-sweet chocolate chips. Enjoy!

Peanut Butter-Oatmeal Rounds
Source: Better Homes and Gardens New Cook Book

Prep: 30 minutes
Bake: 10 minutes per batch
Oven: 375 degrees F

3/4 C butter, softened
1/2 C peanut butter
1 C granulated sugar
1/2 C packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 tsp vanilla
1 1/4 C all-purpose flour
2 C rolled oats
1 C chopped cocktail peanuts or semisweet chocolate chips (or mini Reeses Pieces)

1. In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium speed about 30 seconds or until combined.


2. Add granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of bowl occasionally.


3. Beat in eggs and vanilla until combined.


4. Beat in flour with the mixer. Stir in rolled oats and peanuts or chocolate pieces.


5. (I always put the dough in the fridge for about 20 minutes at this point until the dough becomes firm enough to roll into balls without sticking to your hands). Drop dough onto an ungreased cookie sheet. Bake at 375 degrees for about 10-12 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool.

Ice Cream Sandwiches

Every other Tuesday we have Activity Days that I am in charge of bringing the treats for. I was going to just buy ice cream sandwiches....and then I decided to just make them because that would be cheaper than buying 2 boxes from the store. They were pretty easy and really good. The most time-intensive part was making the chocolate cookies. This chocolate cookie recipe is very good and I would use it for other things other than just ice cream sandwiches. The cookies turned out soft and moist, but sturdy enough to support the ice cream in the middle-a perfect combo!

The only thing I would do different is put more ice cream in the middle. The cookies are kind of overpowering if you don't have enough ice cream in them. After all, they are ICE CREAM sandwiches. Also, make sure to double the recipe if making more than a few for the family.


Ice Cream Sandwiches

Chocolate Cookies:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar

1 large egg
1 teaspoon pure vanilla extract

1 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

1 1/2 cups white chocolate chips or coarsely chopped white chocolate (optional)

Ice Cream (Vanilla, Maple Pecan, Strawberry or your favorite flavor) (Homemade or Store Bought)


Ice Cream Sandwiches:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

2. In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes).

3. Add the egg and vanilla extract and beat until incorporated.

4. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. (I didn't sift, I just dumped them in and mixed and they turned out fine).

5. Fold in the the white chocolate chips or chunks. (I didn't add these).

6. Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands. (I put the dough in the fridge for awhile so they would be firmer and easier to roll into balls.)

7. Bake for approximately 8 - 10 minutes (I baked them 12 minutes) or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.

Makes about 20 - 4 inch (10 cm) cookies. I doubled recipe to get the amount shown above! I wanted bigger cookies, so make sure you take that into account when making this recipe.

For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of your favorite ice cream between the two cookies. Gently press together and serve. (If not serving right away, put them into the freezer on a cookie sheet. They also don't travel very well so think about that when making these).

Recipe Source : here

Thai Shrimp Bisque

I have substituted cubed, cooked chicken for the shrimp sometimes OR use both shrimp and chicken to make the dish go further.  Also, in my opinion, using regular coconut milk tastes better than using light, but either one works fine. Make sure to use fresh ginger. Dried ginger works in a pinch, but you won't get that Thai flavor that makes this dish so good. Serve the bisque over hot rice and it is so yummy! Enjoy!


Thai Shrimp Bisque
Sara Redd

From start to finish: 45 minutes

INGREDIENTS:

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add shrimp and tomatoes; simmer 3-4 more minutes until shrimp turns pink and is cooked through.
7. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.


Photo Source: here

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup cherry tomatoes, halved (I just chopped a regular tomato)
1/2 cup raisins, optional
4 ounces sharp Cheddar, cut into very small chunks (optional)
1/4 C sunflower seeds or slivered almonds

Dressing:
1/2 cup mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper to taste

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Add nuts just before serving to prevent sogginess.

Recipe Source: The Food Network
Photo Source: here

Beef Stroganof

Beef Stroganof

INGREDIENTS:

Ground beef or ground turkey
1 can drained mushrooms or ½ C fresh mushrooms, sliced
1/3 C chopped onion

1 can cream of mushroom soup
14 oz beef broth
3 TBS cornstarch (mixed into the beef broth)
½-1C sour cream
½-3/4 tsp thyme
¼ tsp garlic powder
¼ tsp salt

egg wide noodles
frozen carrots and beans or peas

DIRECTIONS:

1. Fry ground beef or turkey in large saucepan until juices run clear.

2. Add mushrooms and onions and sauté for about 2 minutes or until desired doneness.

3. Add all other ingredients and simmer until thick and bubbly.

4. Boil noodles and add frozen carrots and beans the last 2 minutes to boiling water. Drain.

5. Place noodles and veggies on plate and add 1 cup of stroganoff to plate.

Photo Source: The Food Network

Granola Bars

So EXCITED!! Finally, a granola recipe that is yummy, relatively healthy and pretty easy. I've tried to make granola bars before and these are the best recipe that I've tried. Its a great snack to send off with the kids or husband with their lunches. For those of you who know me, I love it when I make something from scratch and it turns out better than something you buy at the store. My husband said these are definetly better than the Quaker granola bars. Nature Valley has some rockin' granola bars too....and it might be a close call but I still think I'd definetly pick this over anything at the store because it tastes so much fresher. It also doesn't have a zillion preservatives in it. Enjoy!

Oh, and I gotta do a plug for our ward. I got the recipe from the Enrichment group Self-Reliant Sisters. Check out the blog: http://www.selfreliantsisters.blogspot.com/

Granola Bars

by Alton Brown, (edited by Melanie Redd)

2 C old-fashioned rolled oats
1/2 C raw sunflower seeds(I prefer the roasted ones, then you don't have to roast them yourself)
1 C sliced almonds
1/2 C wheat germ
1/2 C honey
1/4 C packed dark brown sugar
1/3 C unsalted butter, plus extra for pan
2 tsp vanilla extract
1/2 tsp salt
1 to 2 C chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. (I used a 9X13" pan and they turned out just the right thickness in my opinion. A 9X9 turns out pretty thick).

Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds (only roast sunflower seeds if using raw), and sliced almonds onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

DO NOT SKIMP ON THESE INGREDIENTS! Believe me, I've tried. If you cut out the brown sugar, they don't stick together as well and they aren't as soft. I'll let you know if I figure something out because I don't like them so sweet.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, wheat germ and stir to combine. Turn mixture out into the prepared baking dish and press down firmly, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven and allow to cool. Cut into squares and store in an airtight container for up to a week. *Hint*Cut bars while they are relatively still warm, but leave them in the pan. Then when completely cooled, remove from pan and put into a gallon sized ziplock baggie. If you wait until they are COMPLETELY COOLED to cut them, they are really difficult to cut. Trust me :) Also, don't plan on serving them warm. They will fall a part on ya.

Cranberry Mustard Chicken/Pork Tenderloin

You can use this recipe for either chicken or pork. The above picture is with chicken. I got the recipe from my sister-in-law Heather. Check out my family's recipe blog at reddhotrecipes.blogspot.com

Here is what Heather said about using Pork:
I used a pork boneless loin roast and it turned out so tender and juicy. It was so easy to put together and everyone really liked it. An easy sunday dish.

1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard (I only had dijon mustard dressing, so I used less than 1/4 C because the flavor is so strong)
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting. Yummy served over rice and with green salad.,

White Bean Soup with Tomatoes

White Bean Soup with Tomatoes

2 cans (19 oz) Great Northern white beans, drained and rinsed
1 can chopped Italian tomatoes
2 c chicken broth
2 cloves garlic, crushed
1 tsp dried basil leaves
salt to taste

Mix all ingredients in a soup pot. Heat for 10 minutes or several hours on low in crock-pot. Serve with PARMESAN CHEESE. Also great served with garlic bread and green salad.

Recipe Source: Linda N.
Photo Source: Once Upon a Cutting Board

Chocolate Covered Strawberries

For the show "The Bachelor", we had a finale party with a few friends. What a better way to celebrate the romantic show than by chocolate covered strawberries!



1. Wash 2 lbs of fresh strawberries. Dry thoroughly with paper towels. Leave stem on for easy eating. Line a cookie sheet with wax paper and line up strawberries in rows.



2. In a double boiler, 5 squares (or however much you desire) melt chocolate almond bark. Almond bark is found in the baking section of the grocery store. In a second double boiler, melt a few squares of white chocolate almond bark.



3. Drizzle both chocolates over the strawberries. You can also dip the strawberries in the chocolate, but it can be very sweet so I like drizzling much better. Let the chocolate set until hard. You can put the strawberries into the fridge to speed up the process.



*Do not make too long beforehand and store in fridge. The strawberries juice a little and drip for some reason.

Teriyaki Chicken Stir Fry with Coconut Rice

My friend Jamie made this meal for me right after I had my son. It was SO good and I just had to have the recipe. In the above picture, I didn't make the coconut rice; I used brown rice and topped the stir-fry with a sprinkle of coconut. The coconut rice is super yummy though too and a fun change to the regular old stir-fry and rice dish.

TERIYAKI CHICKEN STIR-FRY with COCONUT RICEJamie Turner


Makes 4 servings - Cooks in 10 minutes

1 lb skinless, boneless chicken breast
1 T vegetable oil
1/2 cup Kikkoman teriyaki baste and glaze (found in Asian section of regular grocery)
3 T lemon juice
1 bag (16 oz) frozen broccoli, carrots and water chestnuts (or any bag
of frozen stir-fry mixture)
*I also added frozen snap-peas and fresh sliced green onions, fresh grated ginger and crushed garlic


Cut chicken into 1-inch pieces. Heat the skillet over high heat 1 to 2
minutes. Add the oil to the hot skillet. Add the chicken and stir-fry
until chicken is no longer pink in center. Stir in the teriyaki glaze,
lemon juice and frozen vegetables. Thawing the vegetables is not
necessary before-hand, but make sure to stir them into the chicken
mixture to allow them to cook uniformly. Heat the mixture to boiling
over high heat, stirring constantly. Reduce heat just enough so
mixture bubbles gently. Cover and cook about 6 minutes or until
vegetables are crisp-tender when pierced with a fork.
While chicken mixture is cooking, prepare rice (see recipe for coconut rice).



COCONUT RICE

1 (14oz can) coconut milk
1 1/4 c water
1- 1 1/2 tsp sugar
pinch of salt
1 1/2 c uncooked rice (long grain or jasmine will work)
Sweetened coconut

Directions:

In a saucepan, combine coconut milk, water, sugar and salt. Stir until
sugar is dissolved. Stir in Rice. Bring to a boil over medium heat.
Cover, reduce heat and simmer 18-20 minutes. Serve with sprinkled
coconut on top.

-Note: I am looking for a good stir fry sauce from scratch recipe.

Photo Source: Solid Recipe

Creamy Fruit Smoothie

I do my best to avoid processed sugar. For a healthier treat, I opt for the more natural schtuff.... This recipe is super yummy and healthy so I don't feel as guilty eating it.

Creamy Fruit Smoothie

2 C frozen fruit (any variety, strawberry, blackberry, raspberry, or a mixture)

1 C milk

6 oz plain or vanilla yogurt (I use the brand Mountain High)

1 banana

1. Place all ingredients in a blender.

2. Cover and blend on high speed for about 2-3 minutes or until smooth.

3. Pour and serve immediately.

Makes four 9 oz servings.

Stuffed Peppers

I remember my mom making this recipe when I was little, but it only had meat and cheese as the filling.....tastes great, but what about the veggies??? I found this recipe that is much healthier. So I love this recipe because it is so healthy and filling. I saute the veggies really well and then my 11 month old will eat it too. I personally like making these with red peppers, but they can be pricey if you are feeding your whole family so I opted for 3 green, 1 red this time. I also leave out the meat occasionally and it still tastes great.

Stuffed PeppersSouthernfood.com

INGREDIENTS: Serves 4

4 bell peppers: red, yellow or green
2 tsp salt

Filling:
2 TBS olive oil
½ C chopped onion
½ C chopped celery
1 can (14.5 oz) diced tomatoes
3 TBS tomato paste
1/3 C water (I leave this out and just do not drain the tomatoes)
1 clove garlic, crushed
½ tsp dried leaf basil
1 ½ tsp salt, divided
½ tsp ground black pepper, divided
1 egg, slightly beaten
1 tsp Worcestershire sauce
1 lb ground beef or ground turkey
1 C cooked long-grain rice
shredded mild cheddar cheese, about ½ C

DIRECTIONS:

1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
2. Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
3. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce.
5. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
6. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
7. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Photo Source: Cooking Creations

Chicken Salad

Sam’s Club Chicken SaladJana B.

Blend together:

½ C mayonnaise
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp dry mustard

Add:
2 TBS chopped green onion
½ C diced celery
1 13 oz can Member’s Mark Chicken, drained and flake with fork or hands.
red grapes cut in half (optional)
cashews (optional)

Mix well. Chill in fridge. Best if done day ahead. Serve on small croissants.

Photo Source: My Recipes

Lil' Smokies

Bake Time: 20 minutes
Temperature: 400 degrees

INGREDIENTS:

1 package Little Smokeys hot dog sausages
1 package bacon
brown sugar
toothpicks
tinfoil

DIRECTIONS:

1. Cut slices of bacon in half.
2. Wrap each half slice of bacon around a little smokey and pin it with a toothpick.
3. Thickly coat in brown sugar.
4. Place on a tinfoil-lined pan. If not, your pan will never be clean again!
5. Bake at 400 degrees for 20 minutes or longer if you like the bacon cooked more.

Photo Source: Tasty Kitchen

Oatmeal Banana Muffins

I found this recipe online somewhere and was really impressed with it. Have you ever heard the joke about how its not ok to eat cake for breakfast, but a muffin is just fine?? Well, I'm NOT a sweet muffin person because I AM eating this for breakfast and I don't want it to have as much sugar in it as a candy bar. There are 2 versions to this recipe. The first is the original....sweeter and really good, the second is not nearly as sweet but I actually like it better for that reason alone. So, think about what your family will eat when making these yummy muffins. Maybe half milk-half apple juice concentrate would be the best option.

Oatmeal Banana Muffins



Mix in a large bowl:
1 1/4 C whole wheat flour
3/4 C oats
2 tsp baking powder
1/4 tsp baking soda



Mix in a small bowl:
3/4 C apple juice concentrate, thawed (for my version I substitute half milk half juice concentrate to reduce sweetness. You can even substitute all of the apple juice for milk, but it won't be sweet.)
1 egg, beaten
1 C ripe bananas (usually about 3), mashed
1/4 C raisins



Mix wet and dry ingredients and spoon into muffin cups. Muffins can be to the brim of the muffin tin. Bake 15 minutes at 400 degrees. Makes 12 muffins. If making "mini muffins" it makes 24.



*Optional: Sprinkle chopped walnuts on top of muffin batter before baking.

Photo Source: My Kitchen

Chicken Pot Pie

Chicken Pot Pie
Makes 4 servings
Bakes 45-55 minutes
Temp 350 degrees

INGREDIENTS:

2 C cooked cubed chicken, salted
½ C sliced carrots
1 C cubed potatoes
½ C chopped onions
¼ C sliced celery
1 can cream of chicken soup
½ can evaporated milk or 2% milk
½ tsp crushed thyme
1/4 tsp freshly grated pepper
1 TBS butter
1 C frozen peas
pastry for 1 pie crust (or 2 crusts if wanting to have crust on top and bottom)

DIRECTIONS:

1. If pie crust is frozen, take out of freezer so it can thaw. This can take 60-90 minutes to come to room temperature.

2. Steam or boil carrots, potatoes and celery until barely tender, drain.


3. Stir in meat, onions, soup, milk, butter, thyme, pepper and peas.

4. Pour mixture into a 9 inch pie pan. (optional-can have it lined with one pie crust if desiring crust on top and bottom).

5. Roll out pastry pie crust over the filled pie dish. Seal edges around the rim or it will leak when you cook it. Make three 3” slices in the center of pie pastry for venting.

6. Brush pastry with milk. Bake at 350 degrees for 45-55 minutes or until crust is golden brown.

7. Let cool for 10 minutes before eating.


Recipe Source: The Girl Who Ate Everything
Note: I am looking to update this recipe with one that does not contain Cream of Chicken Soup :)