Yam Praline Crunch

My SIL Sara's classic sweet potato casserole with the delicious topping my husband asks for every year at Thanksgiving.  Super delicious.  

Photo Source:Bakers Royale

Recipe Source from my SIL at ReddHotRecipes

YAM PRALINE CRUNCH-Sara

• Yams:
• 28 oz. Can yams, drained and mashed
• ¼ t. salt
• ¼ c. butter
• 2 eggs, slightly beaten
• In 8 x 8 inch casserole dish, mix all ingredients well. Sprinkle with topping. Microwave on high 8 minutes or bake @ 350 for 25 minutes (until bubbly)
• Topping:
• 3 T. butter
• 3 T. flour
• ¾ c. dark brown sugar
• ¾-1 c. pecans, chopped
• ½ c. sugar
• ½ t. cinnamon
• 1 t. vanilla
• Mix all ingredients in separate bowl until all butter is mixed in thoroughly. Sprinkle over yams.
• *This is a must have at all Thanksgiving feasts (you may want to half the topping to make it less of a dessert and more of a side...but your family might complain! It's SO good!

Breakfast Casserole with Hash Browns

This is a hearty recipe and makes a good amount of food (heavy pan). Its a great improvement from the one time I tried to make an overnight breakfast casserole in the crockpot that had too much salt in it. My husband woke up in the middle of the night thinking the house was on fire from the cheese burning to the sides of the crock pot. He graciously faked his way eating through a bowl of it so I wouldn't feel bad. Then I tried it myself and threw the whole thing in the garbage. It was terrible…and so funny….after the fact! This recipe is much improved and a keeper! :)


Recipe Source: My SIL Heather
Photo Source: The Kitchn

Makes 1 9x13-inch casserole

Prep 10 mins

COOK 55 mins

READY IN 1 hr 15 mins


1 pound sliced bacon, diced 1 sweet onion, chopped 4 cups frozen shredded hash brown potatoes, thawed 9 eggs, lightly beaten 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese  

Directions Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. 

Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. 
Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Yummy Alfredo Sauce

1/4 c butter
4 oz cream cheese

In a medium sauce pan, melt above ingredients and add 2-3 TBSP flour to thicken.  Cook for 1 minute or so oner medium heat.

Add and stir:
2-3 c milk (can use half cream and half milk if desired)

Add and stir:
1/2-3/4 c parmesan cheese

Add and stir:
garlic powder and salt to taste

Bring mixture to a boil and reduce heat, stirring until thick and bubbly.  Delicious served over pasta and with blackened chicken.

Recipe Source: My SIL Charity
Photo Source: Tasty Kitchen

Marshmallow Yams

Classic yam recipe for Thanksgiving!  

 For an 8x8 pan.  Double recipe below for a 9x13 pan.
1 29 oz can yams
1/3 c butter
2/3 c brown sugar
2/3 c syrup from the yams can
1/2 tsp salt
1tsp cinnamon
1/2 tsp nutmeg
1/2-1 c pecans (optional)
marshmallows


Combine yam syrup, butter, sugar and salt.  Bring it to a boil to thicken.  Add cinnamon and nutmeg; bring to a simmer.  Add pecans to mixture.  Put the drained yams into a pan.  Cut them into bite-sized pieces.  Pour the liquid mixture over the yams.  Bake yams in a 350 degree oven, basting frequently, for 20-30 minutes (I didn't baste them last time and they were fine).  About 5 minutes before serving, sprinkle marshmallows on top until they are toasted golden brown.


Recipe Source: from a can of yams about 10 years ago!
Photo Source: Recipe Girl

The Best Breadsticks

Mel's Kitchen Cafe has done it again!  These breadsticks are amazing and incredibly fast to make.  Below you will find Mel's directions from Mel's Kitchen Cafe but I did things a little differently.  I sprayed the pan with pam instead of butter.  I also baked them plain, without any seasoning.  I buttered the breadsticks and seasoned with garlic salt and asiago cheese after they were done baking.  i then placed them back in the oven for a minute so the cheese would melt.  my whole family loved them!  they would go well with any kind of soup or spaghetti.  I have also made this recipe and wrapped them around hotdogs to make "mummy dogs" for halloween or "pigs in a blanket" for a regular meal.  its no wonder I can't lose the last 5 pounds of pregnancy weight! enjoy!

INGREDIENTS

• 1 ½ cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
• ½ teaspoon salt
• 3 tablespoons butter, melted (for the baking sheet)

DIRECTIONS

1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Picture and Recipe Source: Mels Kitchen Cafe

Kim Chee Dip

Dip for veggies or crackers.  Its definitely an Asian-type of dip.   I only know what the ingredients are because I live in Hawaii!  My husband loved it.


Ingredients:
Won Bok Kim Chee, chopped small, about 1 cup after liquid is squeezed out
Fish cake-about 1/2 of oblong block
green onions, chopped fine
mayonnaise-about 1/2 cups or until creamy.


1.  Chop kim chee, squeeze out liquid with hands.
2.  Grate fishcake fine.  Chop if desired for a more fine texture.
3.  Chop green onions.  Mix mayo with ingredients.
4.  Add salt and pepper if desired (I had it without and it was fine).    Chill.
5.  Serve with Ritz crackers or raw veggies.

Recipe Source: Keolu Ward Activity Night-Brenda V.
Photo Source: Serious Eats

Dill Pickle Dip

1 c chopped dill pickles (squeeze out liquid)
1 8 oz package cream cheese, softened
1 8 oz carton sour cream

1.  In mixing bowl, beat cream cheese and sour cream with electric mixer until fluffy.  Add in dill pickles.  Chill.

2.  Serve with vegetable dippers, crackers or chips.

Creamy Onion Dip: prepare as above, except omit dill pickles and stir in 2 TBSP regular onion soup mix into beaten cream cheese mixture.


Recipe Source:  Brenda V from the Keolu Ward
Photo Source: Oregon Live

Cinnamon 'n' Spice Fruit Dip

I got this recipe from a Relief Society activity night, which I later found on the Taste of Home website.  The unique thing about this recipe is it is SOOOO easy.  Too easy.  And still really good.


Makes 2 cups

2 cups whipped topping (Cool Whip)
1/4 c packed brown sugar
1/8-1/4 tsp ground cinnamon
dash ground nutmeg
assorted fresh fruit

1.  In a small bowl, combine all ingredients.
2.  Serve with fresh fruit.


Recipe and Photo Source: Taste of Home

Pumpkin Sheet Cake with Cream Cheese Frosting

Love me some pumpkin dessert!


To cook in a jelly roll-sized pan, use these amounts:
4 eggs
1 c oil
2 c sugar
1 tsp vanilla
2/3 of a 29 oz can of pumpkin pie mix (I used pumpkin puree last time)
2 heaping cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp


Beat eggs.  Add oil, sugar, vanilla and pumpkin.  Mix.  Add dry ingredients.  Mix.  Bake in greased jelly roll sheet pan at 350 degrees for  about 25 minutes.


Frosting:  Cream 4 oz cream cheese and 1 1/4 cube butter.  Whip in mixer for until light and fluffy.  Add 1 tsp vanilla and 2 1/2 c powdered sugar.  Beat until smooth.

*Original recipe was for a larger amount.  When I made it with these amounts, it made a jelly roll sized pan, in addition to a 9"x13"pan.  The ingredients are increased by 1/3.  Thats a lot of cake!  

6 eggs

1 1/2 c oil

3 c sugar

1 1/2 tsp vanilla

1 29 oz can pumpkin

3 1/2 c flour

1 1/2 tsp baking soda

3 tsp cinnamon

1 1/2 tsp salt

Frosting amount:

8 oz cream cheese

1 c butter

1 1/2 tsp vanilla

3-4 c powdered sugar, depending on taste.  

Recipe Source:  My friend Rachele L.

Picture Source: Southern Food

Delicious Chili

Nothing fancy about this chili.  It is just good.  That is all!

Ingredients:
1-2 c beans (any kind: pinto, black, kidney, etc)
1 pound ground beef
1 large onion
3 cloves minced garlic
1 green pepper, seeded and chopped
2 stalks celery, chopped
24 oz chopped tomatoes
1 c tomato sauce
3 1/2 c beef stock


Spices
2 TBS chili powder (I leave this out so my kids will eat it)
1 TBS cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
dash hot pepper (I leave this out)

OR
3 TBS taco seasoning
1 tsp salt
1/2 tsp pepper


Directions:
1.  Prepare beans.
2.  Heat 2 TBS oil in a large saucepan.  Saute ground beef, onion and garlic.
3.  Add the green pepper and celery.  Continue to cook until veggies are barely crisp, about 5 minutes.
4.  Add tomatoes, tomato sauce, beef stock and spices.
5.  Add 1-2 c beans.  Bring it all to a boil, stirring occasionally.
6.  Reduce heat and simmer 1 1/2 to 2 hours.

*Note.  I like to cook all ingredients and then throw it in the crock pot.  Super easy.  You can make a big batch and freeze in zipper bags for a great winter-time meal.  Good served with cornbread and salad.

Recipe Source:  My SIL Annaliese W.
Picture Source: Cooking Classy

Pumpkin Delight

A big shout out to Lil Luna for this delicious recipe!  I switched things up just a little bit, but it is mostly the same.  In the original recipe (and in the picture shown above), there is whipped cream in each layer of the dessert.  I prefer just a whipped cream topping.  Click the link to see original recipe.  It is good, just really tall and....whipped creamy.....which my kids liked, but I preferred less.  Super good as well though!  My husband wants this for Thanksgiving instead of pumpkin pie because the crust is so yum and its really easy to put together.



Mel's version of the Layered Pumpkin Dessert

Ingredients

*9x9 pan:

1 c flour
1/2 c butter
1/2 c chopped pecans
8 oz cream cheese, softened
1 c powdered sugar
8 oz whipped topping
2 1/2 c milk
1 (3 or 5 oz) package vanilla instant pudding mix
1 15 oz can pumpkin puree
1 tsp pumpkin spice

Instructions

1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. Layer 2: Blend cream cheese and powdered sugar, spread over cooled crust.
3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice. Spread over top of layer 2. (You can add 1 c whipped cream to this layer to make it sweeter).  We prefer it without though.  
4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
5. Let chill for 3 hours or until set.

*I made this dessert for a baby shower recently.  I used a big jelly roll pan.  I needed to triple the crust portion for that sized pan. I imagine for a 9x13 pan, you would need to increase the crust measurements as well. The rest of the topping ingredients I just doubled and it was plenty!  Very heavy tray. Everyone loved it!  Thick crust was delicious.  All of the layers compliment the others perfectly.  I also sprinkled pumpkin spice over the top of the whipped cream layer and it looked really pretty :)

Cinnabon Cinnamon Rolls

All credit (pics and recipe) goes out to Lauren's Latest.  Click on her link to see step by step pictures and detailed instructions.  You won't regret it, as she has some very valuable tips and tricks.  Thank you Lauren for some delicious cinnamon rolls that we had for General Conference!

My Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original!

yield: 15 ROLLS APPROXIMATELY

 

prep time: 6 HOURS

 

cook time: 17 MINUTES

 

total time: 6 HOURS 17 MINUTES

INGREDIENTS:

for the dough-
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the filling-
1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

DIRECTIONS:

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Recipe Notes:
-See step my step photos for more details I neglected to mention.
-Also, if your frosting isn't quite ready after you pull the rolls out of the oven, cover with foil so the tops don't dry out and get crispy.
-If you notice it takes forever for your rolls to rise, try adding an extra teaspoon of rapid rise yeast to your dough next time around. I also like to use Red Star Platinum yeast--it's hardcore stuff.

Recipe and Picture Source: Lauren's Latest

Oh Henry Bars

From what I have noticed, Scotcheroos and Oh Henry Bars are pretty much the same thing....except Oh Henry Bars have peanuts in them, which makes them delightful.  I am not a corn syrup fan in general but this is a super easy recipe to take to just about any event.


Oh Henry Bars

1 c sugar
1 c corn syrup
*Bring to a boil, remove from head and add:

1 C peanut butter
*Stir well and add:

1 c salted peanuts, not chopped
5 c Rice Krispies cereal

*Stir well, spread in buttered 9"x13" pan

*Melt 1 bag of milk chocolate chips and 1 bag of butterscotch chips.  Spread on top and let cool/harden.



Recipe Source: My friend Kim P.
Photo Source: Kitchen Scrapbook

Breakfast Casserole with Pillsbury Crust

I got this recipe from my SIL Heather.  We tried it out for General Conference weekend and it was perfect.  Super easy to put together and baked up quickly.  Even my kids liked it!  Also, with the crust on the bottom, it was able to be cut and it held together really well (as in, you could pick it up and eat it with your hands if you wanted to).  I bought the crescent roll in a package that came in one giant 9"x13" sheet so I didn't have to seal the seams, making it really fast and easy.  I also made this the night before, but kept everything separate (crust laid out in pan and covered in saran wrap, toppings/cheese chopped and in separate bags, all other ingredients mixed in a liquid measuring cup).  It was really easy to dump all ingredients into the pan and bake first thing.


1 can Pillsbury crescent roll 8 eggs 1/2 cup milk 1 tsp dry mustard Salt and Pepper to taste 2 cups of shredded cheese- usually use cheddar 1 cup chopped ham or crumbled breakfast sausage


Heather's instructions: Preheat oven to 425 (edit….original cooking temperature was 425 but the crust gets darker than I would like). Grease a 9 X13 GLASS pan (metal pans cook hotter and crust gets darker faster). Place crescent roll on the bottom of the pan and seal perforations with your fingers. Allow the dough to stretch up the sides of the pan. You want this to seal as well as possible. If not done right- the egg will seep through and cook on the bottom of the pan. This is not necessarily bad- just not as pretty. (ie it has happened to me more than once

Sprinkle chopped ham and shredded cheese over the top of this. Mix the remaining ingredients together to break up the eggs. Pour over the top of ingredients in the pan. Bake for 25-35 minutes or until the eggs are set.


This is just a base- you can add whatever you would like. I like to use swiss cheese and mushrooms. You could add chopped broccoli, green peppers, onions, etc and omit the meat.

Recipe Source: My SIL Heather
Photo Source: Pillsbury

Banana Coconut Muffins

Love me some coconut!  And you really can't go wrong with delicious muffins like these.  My kids ate them up :)

Banana Coconut Muffins

(From Extra Lean Family by Mario Lopez)               Yield: 12 muffins

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

1/4 cup sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 teaspoon salt

1 cup mashed banana (about 2 bananas)

1/4 cup unsweetened applesauce

1/4 cup canola oil

1/2 cup low fat milk

1 large egg

1 teaspoon vanilla extract

3/4 cup chopped walnuts

1/4 cup unsweetened coconut

Preheat oven to 375 degrees F. Line a muffin pan with paper liners, In a large bowl combine flours, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry ingredients and add bananas, applesauce, canola oil, milk, egg, and vanilla;mix gently to combine. Fold in walnuts and coconut. Using a 1/3 cup measure, scoop batter into muffin pans and bake 20-25 minutes until puffed and golden.

Picture & Recipe Source: She's Cookin and Mario Lopez's "Extra Lean Family"

Sandwich Rolls

Each holiday, I have been experimenting with different roll recipes.  Here is one I tried out yesterday for Easter.  It was a "stiff" roll recipe.  The roll definitely kept its shape, I am thinking from the potato flakes in the ingredient list.  I was thinking this roll recipe would be great for sandwiches or sliders, but not if you want a super soft, delicate roll.  They sliced up beautifully.


12 C bread flour (I didn't use this much I don't think....I lost count)
3 1/2 TBS yeast
1 1/2 TBSP salt
1/2 C sugar
1/2 C oil
4 C hot water
1 C powdered milk
1 C potato flakes

In a measuring cup, mix yeast and 1 TBSP of the sugar.  Let sit until the mixture becomes foamy, about 5 minutes.  In a mixing bowl, add 4 C flour, salt, powdered milk, potato flakes and sugar.  Mix well.  While the mixer is on, slowly add the foamy yeast water.  Add oil, mix well.  Gradually add 7-9 C more flour while kneading with bread hook till dough begins to pull away from the sides of the mixing bowl and isn't sticky.  After adding last cup of flour, knead for about 7 minutes.  Shape into desired shapes or loaves, rise until almost double.  Large loaves bake 350 about 32 minutes.  Don't preheat oven.  If you want to preheat oven, bake at 325 for 30 minutes.  When I was baking the rolls, I believe they baked at 325 for 25 minutes.

Recipe Source:  An old recipe I found in a stack ;)
Photo Source: Karla Akins

Homemade Stir Fry Sauce

One thing I am learning in the cooking world is that making your own sauces is not as hard as I originally thought it was AND its also tastes WAYYY better than anything you can find in a bottle (from my experience).  You also cut out all of the extra unnecessary preservatives.  Yes, it does take more time to stir together 3 ingredients than it does to open a bottle, but the money AND taste savings are well worth it.  I hope to be able to find more stir fry sauce recipes and will post them here.  For now, this is one that my kids love (because its sweet) and oh so easy.



Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Mix all ingredients and cook with stir fry veggies.  This sauce is thin and sweet.  You can double, triple, etc the amounts as needed.


Recipe Source:  Recipezaar.com
Picture Source: Stir Fry Sauces

Shoyu Chicken

Since I live in Hawaii, I figure I better learn how to make a little local food every once in awhile.  This chicken is a staple here.  Its great because this chicken recipe does not need to be marinated ahead of time from what I hear, but I did, just to be on the safe side.  :)  Many people boil the chicken in the sauce for 30-45 minutes, turning every once in awhile.  I baked the chicken in the oven with the directions below:

Ingredients:

1 5lb box chicken thighs, thawed

1 C shoyu (soy sauce)

1 C sugar

5 cloves garlic

3 half inch chunks ginger (I used dried)

Mix the shoyu and sugar. Add the garlic and chunks of ginger together in a bowl.  Stir it until the sugar dissolves. Mush the ginger and the garlic cloves with the back of a table knife so that the flavor can comes out of them, before you add them to the sauce. 

Put the chicken thighs (defrosted) in a pan that is deep enough that the juices won't boil over the side, and bake the chicken at 350 degrees, covered, for about 1 hour. Check the chicken to see if it is done - it should be just done. Do not over cook the chicken or it will be tough. If the chicken needs a little more time put it back in the oven and check it again in 15 minutes. The chicken should have turned white and there should be no blood near the bone (if you are using thighs that have bones in them). 

Some people use boneless - skinless thighs, some people like thighs with the skin and bone on. It doesn't matter which type you use, but I think thighs are the best thing to use for shoyu chicken. I also think it is good to cook the chicken a little ahead of time so that it can reabsorb the flavor of the sauce after it has cooked. So if I wanted chicken to be ready to eat at 5pm, I'd stick it in the oven at 3pm so that I would have time to cook it a little longer if needed and also so it could cool in the sauce for a while before serving it.

If you like the taste of a thicker sauce you can take the sauce out of the pan, after the chicken has cooked, and thicken it in a sauce pan with some corn starch and then pour the sauce back on the chicken.

Recipe Source: Benita C, my friend

Picture Source: Kuki's Kookbook

Brown Butter Banana Bars

I got this recipe from my friend Rachelle over at To Die For Recipes.  Oh man, they are good.  Not healthy, but wow, this frosting is incredible.  The browned butter gives it a delicious flavor.  My kids said they liked them as much as my Peanut Butter Bars.  Say what?!  They would be great for any occasion as well.  Rachelle says you can halve the recipe, no problem.

Ingredients:

BANANA BARS:

1 1/2 C sugar
1 C sour cream
2 eggs
1/2 C butter, softened
1 3/4 C mashed, ripe bananas (about 3-4 bananas)
2 tsp vanilla
2 c flour
1 tsp baking soda
3/4 tsp salt
1/2 c chopped walnuts (optional)


BROWN BUTTER FROSTING:

1/2  C butter
4 C powdered sugar
1 1/2 tsp vanilla extract
3 TBSP milk
1/4-1/2 tsp salt


1. Heat oven to 330F. Grease a 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract, salt and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Side note:  My frosting needed extra milk.  It was pretty thick without it.  I will keep experimenting, as I was letting my daughter help stir in the powdered sugar and it was taking her awhile.  I wonder if this made a difference?

Recipe Source:  To Die For Recipes
Picture Source: Many Makings

The Best Chocolate Chip Cookies-Updated!

I just replaced a previous "Best Chocolate Chip Cookie" recipe with this one.  I didn't compare the two recipes, but I know they were similar.  This recipe turns out PERFECT.....so perfect they looked like something you would buy at Mrs. Fields Cookies, plus they are delicious.  My husband's only complaint was that there were a bit too many chocolate chips....say what?!  They are perfect!  So, this is my new go-to chocolate chip cookie recipe.  Hooray!  As a side note, the previous recipe can be found here from The On Call Cook.  I lived in a very dry climate and The On Call Cook's recipe baked up great!  Now I live in a very humid climate, that particular recipe hasn't turned out as well for me.  Thanks to Mel's Kitchen Cafe, I have a new go-to chocolate chip cookie recipe that turns out perfect.  

Ingredients

• 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
• 1 cup packed light brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 2 cups (12 ounces) semisweet or milk chocolate chips

Directions:

1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don't overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

Mel's baking tips:  I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??

For me, baking at 350 for 13 minutes was perfect.  

Recipe Source: Mel's Kitchen Cafe

Photo Source: here

Shells with Easy Pesto & Peas

This recipe is easy and delicious.  You can make your own pesto from scratch or I like to buy the refrigerated version from Costco.  Its a great vegetarian meal or you could throw chicken in as well.


Saute 3-5 minutes:
2 TBS butter
8 oz fresh mushrooms, sliced (optional)
1/2 onion, diced
salt to taste

Add in:
1 bag shells, cooked to package directions and drained

Add and stir over low heat until  heated through :
1/2 jar Pesto
1/2 bag frozen peas

sprinkle top with parmesan cheese if desired


To make your own Pesto:
2 medium garlic cloves or more to taste
4 c fresh basil leaves
4 TBS pinenuts
1/2 C extra virgin olive oil
salt to taste

With blades running in food processor, drop in garlic and mince.  Add basil leaves and process until finely chopped.  Add pine nuts until finely chopped.  Drizzle in olive oil in a fine stream until a thick paste forms.

Recipe Source, altered by Mel: The American Vegetarian Cookbook from the Fit For Life Kitchen by Marilyn Diamond
Picture Source: Cook Smart

Grilled Chili-Lime Fish Tacos

A delicious chili-lime fish taco with a sour cream slaw, sweet mango, and avocado.  It really was extremely good!   I deleted the ingredients below that would add heat since I was feeding this to little ones. I also used corn tortillas from Costco, as they are so much better than anything you can find in the local grocery store.  The leftover tortillas freeze well.  I also prepped the marinade and let the fish marinade all day in the fridge before grilling.  I doubled the recipe below for my family of two adults, 3 kids and we had leftovers. 

 

 

Ingredients

• 1 pound tilapia
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 2 garlic cloves, finely minced
• 1 tablespoon chili powder (I didn't add this)
• 1 teaspoon cumin
• 1/4 teaspoon red cayenne pepper (I didn't add this)
• salt and freshly ground black pepper, to season

 

 

• For slaw
• 2 cups shredded red or napa cabbage
• 2 tablespoons fresh chopped cilantro
• 1/4 cup low fat sour cream
• 1 tablespoon fresh lime juice
• salt and pepper, to taste
• 1 ripe mango, diced
• 1 avocado, diced
• 8 small corn tortillas
• avocado and extra cilantro, to garnish

 

 

Instructions

1. Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
2. Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
3. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
4. Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.

Photo and Recipe Source: Ambitious Kitchen

Slow Cooker Chicken Noodle Soup

 

 

 

A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.

Ingredients:

• 2 1/2 to 3 1/2 pounds chicken pieces (I used shredded rotisserie chicken)
• 4 cups water*
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

 

*Note: I had to add another 2-3 Cups of water to broth after adding the noodles. 

 

Picture and Recipe Source: Southern Food

No Bake Energy Bites

This is a great healthier "cookie" recipe.  My kids loved it, even when I omitted the chocolate chips.  I included all of the notes from the original website, as I thought they might be helpful for me another time.  She also had Pumpkin No Bake Energy Bites, as well as a Cherry Pistachio flavor.  Sounds yummy!

No-Bake Energy Bites

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 3 dozen

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract

Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, walnuts, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
• other grains (different kinds of oatmeal, rice cereal, etc.)

Update: Many of you have asked about substitutions for other ingredients. The joy of these bites being “no bakes” is that this recipe is super flexible. If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats). If you feel like your energy bites are too dry, add in extra honey or peanut butter. It’s also not required that you refrigerate these, but I find it helps them stick together much better. And for some reason, I love things like this a little bit chilled. Enjoy!!

Source: Slightly adapted from Smashed Peas & Carrots.

Complete Recipe and Photo Source: Gimme Some Oven