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Friday, January 30, 2009

Pomegranate & Strawberry Chilled Soup

So I ran across an amazing blog not long ago it's Gourmet Mom on-the-go, and she has some amazing recipes not to mention some very creative ones for kids, I'm sure I'll be posting some other great recipes by her in the future, but this one caught my eye because of the pomegranate and strawberry combo, Divine!! And this recipe is low fat and relatively low in calories (130 per serving). It is fresh, creamy and absolutely amazing!

Juice from 2 large Pomegranates (about 1 Cup)
Arils from 1 large Pomegranate (about 1 Cup)
2 C. fat free half & half
1 ½ C. fresh strawberries, hulled
¼ c. orange Juice
½ c. Reduced fat sour cream
2 Tablespoons granulated sugar
3 Tablespoons fresh mint leaves, chopped

Remove arils from 1 large Pomegranate and set aside for garnish. Juice remaining 2 pomegranates, using a citrus reamer. Pour the mixture through a cheesecloth-lined strainer. Scrape the shells to remove any excess pulp and save to serve your soup in. If you’re short on time, you can substitute 1 C. 100% Pomegranate Juice (found in the produce section at the grocery store). Put all ingredients except reserved arils into blender and process until well blended. Transfer to refrigerator until ready to serve. Pour soup into desired serving dishes and sprinkle 2-3 Tablespoons arils on top. Garnish with a fresh mint leaf.
Makes 6 servings.

Thursday, January 29, 2009

Asian Broccoli

I got this one from an e-mail I got from Kraft, I don't always love the stuff they send because most of it is made with so much processed food, but when I saw this, I immediately thought of my kids. My kids are broccoli factories these days, I can make a pan of Broccoli that I think will feed our family, and my 2 kids will chow down on it, I've been thru a whole large bag of frozen broccoli from costco already this week and its only Wednesday. Anyway, my kids loved this, and it was a nice way to change things up from plain old broccoli. I hope you enjoy it as much as my kids did!

4 cups Broccoli florets(either fresh or frozen)
1 Red Pepper cut into thin short strips
1/4 C. Peanuts chopped coarsely
1/4 C. Asian style dressing

In microwave or on stove top cook the broccoli and pepper until "crisp tender" meaning that they aren't soggy. I found that the either the microwave or in a slightly oiled pan works best to keep the veggies crisp. About a minute before the veggies are done add the dressing and cook with the dressing. Once done mix peanuts in with veggies and then serve.

Cranberry Upside Down Cake

I am sure many of you still have cranberries left in your fridge or freezer like I do, and this recipe is great for using up those cranberries and enjoying them year round, instead of just at Christmas time. This is so rich and tart with the extra dimension from the currant jelly! Definitely a keeper!

  • 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
  • 1/2 cup sugar, plus 1/2 cup
  • 1 pound cranberries, rinsed, picked over, and patted dry
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon minced orange rind
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons double acting baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup red currant jelly
  • Sweetened whipped cream, as accompaniment, if desired

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.

In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined.

Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.

Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand.

In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.

Wednesday, January 28, 2009

Banana Bread

So I have been working on getting some recipes that are healthy, and delicious. I have also been trying to find some recipes that help me to use my food storage, so in looking around, I found this great website that helps to accomplish both of those, so thanks to Everyday Food Storage for this yummy Banana bread recipe, it's very moist and it really is better the second day. I hope you enjoy this one!

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans (optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350ยบ F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and
cool to room temperature.

Tuesday, January 27, 2009

Lentejas (Spanish Lentil Soup)

This is a "Spanish" recipe that I love. It makes a huge pot full so plan on leftovers or invite someone over. Of course like all Spanish food it is best served with a warm baguette.

1 bag lentils
1 sliced smoked sausage (should be Spanish not Mexican chorizo, but I couldn't find it. You would only know the difference if you have tried the real stuff)
1 onion cut into wedges
3-4 carrots sliced
2 celery ribs sliced
1 green pepper diced
3 cloves garlic diced
3 potatoes peeled and diced
2 cans tomato sauce
salt to taste

1. Soak the lentils in water for an hour before cooking even though the bag says you don't have to.

2. Put the soaked lentils, sliced sausage, onion wedges, sliced carrots, sliced celery, green pepper, and garlic into your biggest pot and cover with water. DO NOT ADD SALT AT THIS POINT IT WILL MAKE THE LENTILS SKIN TOUGH!!

3. Turn it on to high to bring it to a boil and then turn it down to a simmer. Keep the lid on so that the water doesn't boil off. It needs to cook for about an hour or until the lentils are nice and soft and the veggies are tender. I throw the potatoes in half way through because they always seem to cook too darn fast.

4. After everything is tender you can add salt to your personal taste. Also add the 2 cans of tomato sauce. Let some of the water boil off at the end to make a kind of thicker soup.

Monday, January 26, 2009

Bean & Bacon Soup

Bean & Bacon Soup
  • 1 (16 ounce) package dried navy beans
  • 9 cups water
  • 1 pound bacon
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 4 teaspoons chicken bouillon
  • 1 bay leaf
  • 1/3 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Bay Leaf
  • 1 (16 ounce) can diced tomatoes
  • 4 cups water


  1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside. ( Or use two cans navy, great white or kidney beans)
  2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  4. Stir in the tomatoes with their juice. Serve.


My husband loves...LOVES chocolate chip cookies, and tonight when he went to the gym I thought I"d make him some, but didn't have a ton of time. So I opened my Taste of Home cookbook and discovered these beauties! They were perfect, they whipped up quickly and cleaned up even faster. When he got home from the gym they were ready and he loved them. I of course added more choclate chips than it called for, because after all if a little chocolate is good... then a lot of chocolate is even better!

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yields: 3 dozen.

Sunday, January 25, 2009

Chicken Parmesan Pesto

I love the flavor of this one with the Pesto and the Parmesan, it's a comfort food for me, and it's quick to make especially when you use the canned Pesto, if you don't have Canned Pesto but have access to fresh basil you can make your own Pesto.

1 9-oz. pkg. angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1-1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan Cheese
Olive oil (optional)
Fresh basil (optional)

Cook pasta according to package directions. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.

Monday, January 19, 2009

Turkey Tortilla Soup

In case you still have any Turkey left over from the holidays here is a great recipe to use up that turkey. It's so simple and yet so good, you will not be sorry you tried this one, trust me it will become one of your meals to serve after Thanksgiving is over!

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Sunday, January 18, 2009

Chicken Fruit Salad

This is a great one for wedding or baby showers as it is quick to throw together and so yummy!

1 2-1/2-lb. deli-roasted whole chicken
3 oranges
1/3 cup light mayonnaise
2 small red and/or green apples, cored and coarsely chopped
1 5-oz. bag sweet baby lettuces
1/4 cup pecan halves

1. Remove chicken from bones. Tear chicken in bite-size chunks. Set aside.

2. Squeeze juice from one orange. Stir enough juice into the mayonnaise to make dressing consistency. Season with salt and black pepper. Peel and section remaining oranges, can use Mandarin Oranges if desired.

3. On salad plates arrange greens, chicken, apples, and oranges. Sprinkle pecan halves. Pass dressing. Serves 4.

Friday, January 16, 2009

Mini Cinnamon Cannoli's with Cream Cheese Middles

I must admit I have always wanted to try a Cannoli, but as I have never been much of a fan of the ricotta cheese unless it is in my lasagna or pasta I haven't ever been brave enough to try them for fear I would make them wrong and it would turn me off from ever wanting to taste a real one if I ever have the chance. That being said, when I saw this recipe on the slowcooker101 blog I knew I would love it. What isn't to love about tortillas, cinnamon and sugar, cream cheese and pudding. These take a little bit of effort but they are so worth it! Yummy!

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

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

Thursday, January 15, 2009

Peanut Butter Brownies

Thanks to the folks at Kraft for this easy and yummy dessert, just plan ahead to allow it to chill in the fridge before you need to serve it.

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Wednesday, January 14, 2009

Cheesecake Bars

I tried this recipe after reading about it on Recipe Hunter Lisa's blog, and these were delicious, I used a little Vanilla bean in place of the vanilla and must admit these were very rich and actually very easy because of the cake mix crust! I hope you enjoy them as much as I did!

Bottom Layer:
  • 1 yellow cake mix
  • 1 stick butter, melted and cooled
  • 1 egg, beaten
Top Layer:
  • 1 pound powdered sugar
  • 2 eggs, beaten
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
Preheat oven to 350 degrees. Add cake mix and beaten egg to cooled butter. Spread mixture into bottom of a greased 9x13 pan.

In a separate bowl, mix together powdered sugar, eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer. Bake 30-35 minutes.

Tuesday, January 13, 2009

Coconut Snowman

How cute is this fun little treat? What a great activity to do with your kids in the winter time, or even in the summer to remind you of the cold snow that you long for. Thanks to Martha for this amazing idea.

2 1/2 pints best-quality vanilla ice cream
Two 7-ounce packages coconut

1 tablespoon marzipan (1/4 ounce)
Orange food coloring

40 Sen Sen licorice candies

4 marshmallows
4 chocolate wafers
Sifted confectioners' sugar
  1. Line a baking pan that fits in your freezer with parchment paper. Scoop the vanilla ice cream, rounding scoops as much as possible, until you have 4 of each size, and place on the prepared baking pan. Place the pan in the freezer to harden for 15 minutes.
  2. Remove the ice cream from the freezer, and roll in coconut. Return to pan, then return the pan to the freezer. Add orange food coloring to marzipan until carrot color is attained. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove 1 small scoop of ice cream at a time from the freezer, and make faces using Sen Sen for eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve.
  3. Remove middle-size scoops from the freezer one at a time; place Sen Sen in a row down the front to create buttons. Remove remaining scoops from freezer, and stack to create snowmen, pressing slightly to adhere. Return snowmen to freezer.
  4. Make the top hats by roasting marshmallows on skewers over a gas burner. Alternatively, place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds. Place the toasted marshmallow on the chocolate wafer, and dust with sifted confectioners' sugar. Place the hat on the snowmen just before serving.

Monday, January 12, 2009

Apple Dumplings

This is such a simple but elegant dessert, and is sure to please anyone you serve it to, I was amazed at how easy this was, and I am excited to try it with the sour cream cranberry middles next time, I'll let you know how it is! Enjoy!

1/2 of a 17.3-ounce package frozen Puff Pastry (1 sheet), thawed
4 medium Granny Smith apples
1 tablespoon sugar
1/2 teaspoon ground Cinnamon
1 egg
1 teaspoon water
1/2 cup purchased caramel ice cream topping or Caramel Sauce
1/3 cup chopped pecans, toasted

Unfold puff pastry on a lightly floured surface. Roll pastry into a 14-inch square. Using a knife, cut pastry into four 7-inch squares. Set aside.

Preheat oven to 375F. Peel and core apples. If necessary, trim bottoms of apples so they stand upright. Place an apple in the center of each pastry square. In a small bowl stir together sugar and cinnamon; spoon into centers of apples.

In another small bowl beat egg and the water with a fork. Moisten the edges of the pastry squares with egg mixture; fold corners to center over apples. Pinch to seal, pleating and folding pastry along seams as necessary. Place dumplings in a 13x9x2-inch baking pan. Using a pastry brush, brush dumplings with egg mixture.

Bake dumplings, uncovered, in the preheated oven for 30 to 35 minutes or until apples are tender and pastry is golden. (Test for doneness by sticking the tip of a paring knife into a dumpling.) Meanwhile, combine caramel topping and pecans in a microwave-safe 2-cup glass measure; microwave, uncovered, on 100-percent power (high) for 30 to 60 seconds or until heated through, stirring once. Serve dumplings warm with sauce. Makes 4 dumplings.

To creaste Apple Dumplings with Cranberry-Sour Cream Filling: Prepare apples as above, except omit the cinnamon and sugar. In a small bowl combine 2 tablespoons sour cream, 2 tablespoons packed brown sugar, 2 tablespoons dried cranberries, 2 tablespoons chopped toasted pecans, and, if desired, 1/2 teaspoon grated orange peel. Fill apples with sour cream mixture.

Sunday, January 11, 2009

White Bean Chicken Chilli

This one is simply to die for, not only because it tastes so yummy, but it's another quick meal that you can make in less than 20 minutes, and what mom doesn't love that! Thanks to BHG for this idea.

3 cups tortilla chips
1 lb. chicken
2 tsp. cooking oil
2 19-oz. cans cannelini beans, rinsed and drained
6 oz. shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
1 4.5-oz. can diced green chilies
1 14-oz. can reduced sodium chicken broth
Fresh Cilantro (optional)

1. Preheat broiler. Coarsely crush 2 cups of the chips.

2. In 4- to 5- quart pan brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

3. Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro. Makes 4 servings.

Saturday, January 10, 2009

Honey-roasted Nuts

One last recipe from Melanie! I didn't used to like nuts very much...until I had these - they make me actually crave nuts!

6 C Nuts - any combination of nuts you would like. Pecans are really good, as well as peanuts and walnuts.
1/2 C Honey
1/3 C Butter
1 tsp Cinnamon
1 tsp Salt (only if you are using unsalted nuts!)

Melt together honey and butter. Add spices. Coat nuts with the mixture. Spread on a cookie sheet and bake at 350 degrees for 15-20 minutes, stirring several times until golden. Separate from the cookie sheets as the nuts cool. Store the nuts in an air-tight container.


While loading recipes the other day, this one was a special request from Cheryl. I love it and I believe Kevin has requested that they keep a five-gallon bucket of this granola in their house!

8 C Old-fashioned oats
14+ C Puffed wheat
1 C (Approx.) Ground flax seed

2 1/2 tsp. Cinnamon
2 C Honey
2 C Water

Mix the first three ingredients in a very large pot. Combine the last 3 ingredients in medium saucepan and heat to combine well. Pour the syrup over the first part in the large pot. Mix to coat the granola. Spread the granola on several cookie sheets (the thinner it is spread, the faster it will cook and be finished!). Bake at a low temperature (about 240 degrees), stirring frequently (every five minutes or so) until crisp and slightly browned. Store in an airtight container.

You can also add nuts (I really like pecans in it!) toasted in a smaller batch of the syrup, but it tastes best to toast them up separately from the rest of the granola. You can also add raisins if you like them in your granola.

Stacked Enchiladas

This is a recipe that I picked up from one of my friends in college, it's a fun twist on traditional enchiladas that people love. And it's a fairly quick meal to prepare. I hope you enjoy it!

1 pound chicken or ground beef
1 Onion diced
1 large can Enchilada sauce
2 small cans refried Beans
2-3 C. Mexican blend Cheese
12 Corn Tortillas
Diced Tomatoes
Shredded lettuce
Diced Avocado

In a small skillet cook meat with diced onion until done. Pour 1/2 of the can of Enchilada sauce into a container with a flat bottom. Then on a large jelly roll pan begin to layer your enchiladas. Dip a tortilla into the enchilada sauce then place on jelly roll pan, next add a layer of refried beans on top of tortilla, followed by layer of meat, then a layer of cheese. Then repeat steps placing next tortilla a top the previous layer. repeat this two to three times, then top final layer with a single tortilla dipped in sauce with cheese on top. Once you have completed all of your stacked enchiladas pour remaining sauce over the top of the enchiladas. Then bake at 350 for 30 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool slightly, then top with tomatoes, avocado and lettuce as desired.

Friday, January 9, 2009

Oreo Truffles

These are quite scrumptious!! Found them on recipezaar.

45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet or milk chocolate baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
Add the cream cheese and mix until well blended.
Roll cookie mixture into 42 balls, about 1" in diameter.
Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
Sprinkle the tops of the truffles with the reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in the refrigerator.

Thai Chicken Peanut Pasta

I have to admit I am in love with the BHG website, there are so many quick meal recipes on there that I have never tried, and this one is amazing! I love Thai food, and I love peanut sauce, you could make this with any of your favorite veggies that you have on hand and it would be delicious!

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

1. In large pot cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to pot and set aside.

2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Thursday, January 8, 2009

Broccoli Chicken Cups

This is a fun twist on the traditional Broccoli Chicken Casserole, and especially fun for kids to have their own individual portions. The credit for this one goes to Taste of Home, love their stuff! This one is great, it's a quick and fun way to do an old classic.

2 tubes (10 ounces each) refrigerated biscuit dough
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/3 cups crisp rice cereal or Cooked rice
1 cup cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained
Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
In a large bowl, combine chicken, soup and broccoli; spoon into cups. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Makes 10-12 cups.

Wednesday, January 7, 2009

Melanie's Pie Crust

This is actually from the Joy of Cooking cookbook, but I saw another pie crust recipe on here and added Melanie's name to distinguish it because that is where I got it from!

2 C Flour
1 tsp Salt
2/3 C + 2 Tbsp Butter
4 Tbsp Water

Mix flour and salt. Cut the butter into the flour/salt mixture. Then add the water, but don't mix and mess with the dough too much or the crust won't be flaky. Roll out so it gets big enough to cover a pie pan. Fold gently in half then half again to transport the dough to the pie pan. Unfold it and fill the pan. Cut the edges, leaving about 1/2 to 1 inch around the edge of the dish. Fold the excess under and pinch together to form the crinkled edge of the pie. Fill with the desired filling and bake as instructed with the filling's recipe.

Cheesecake Flan

I love flan, well good flan that is,as well as Cheesecake and when I saw this made on the food network awhile back I knew I had to make it. It combines the creamy goodness of cheesecake along with the carmel and egg goodness of flan. It is sure not to disappoint!

2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract

10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

Rhubarb Pie

Can you tell I'm about to leave Doug's house, so I'm gathering all the recipes I could want before I go? This is another one Marybeth has written down and it is from Melanie.

4 C Chopped rhubarb
1 1/3 C Sugar
6 Tbsp Flour
1 Tbsp Butter
2 Pie Crusts - top and bottom
Cinnamon and sugar for sprinkling on top of pie before baking

Combine Sugar and flour. Sprinkle 1/4 of it over the bottom crust (in the pie pan). Cover with Rhubarb. Sprinkle the remaining flour/sugar mixture on top. Dot with small pieces of butter. Cover with the second crust, sprinkle with cinnamon and sugar, and poke holes through the crust with a fork. Bake for 15 minutes at 450 degrees. Lower the temperature to 350 degrees and bake an additional 40-45 minutes.

Wheat Bread

This is another recipe from Marybeth's book - I wanted it and rather than copy it down on paper I decided to post it and share with everyone! This recipe is from Doug and Marybeth's mom, Melanie.

2 1/2 C Warm water
1 Tbsp yeast - instant is good
1/2 C Old-fashioned oats
1/3 C ground flax seed
1/4 C Olive oil
1/4 C Honey
1/2 - 1 Tbsp Salt
6 C Flour (or more)

Mix the ingredients - the dough should not stick to the sides of the mixer when there's enough flour. Melanie usually uses about 4 C red wheat and about 2 C white wheat, but it doesn't matter too much. You can let it it rise in the mixer if you have a dough hook. You can also do the next step and let it rise in the pans. Knead the dough and cut it in half then place the (nicely shaped loaves) in well-greased loaf pans. Let the dough rise until it's just above the top of the pan. Bake at 350 degrees for 35 minutes.

You can leave out the oats and/or the flax seed
You can roll out half of the dough, cut into small pieces, and cook in oil to make scones...mmmmm!

Bran Muffins

This is a recipe from Doug's Gramma Campbell. I have to recognize Marybeth on this one because I am copying it out of her recipe collection!

1 C Butter
2 C Sugar
4 Eggs
5 tsp Baking Soda
3 C All-bran
2 C Bran Flakes
5 C Flour
1 Quart Buttermilk

Combine ingredients. Fill muffin tins 3/4 full. Bake at 425 degrees for 15 minutes. This is a HUGE recipe - you can keep it refrigerated for a few weeks. To substitute vinegar and milk for buttermilk put one Tbsp vinegar in measuring cup and fill to 1 Cup with milk to make 1 Cup of buttermilk. (4 cups = 1 quart). Substituting Great Grains cereal for the bran tastes great!

Tuesday, January 6, 2009


My mouth melted when I found these yummy Nutella filled donuts on the BHG website, I had to post them. My mom use to make homemade donuts when I was younger, and I loved them, but never would have thought of stuffing them with Nutella that is what makes my mouth just water. What a fun treat to make on a cold day to enjoy with hot chocolate!

1 pkg. active dry yeast
3 Tbsp. sugar
1/2 cup warm water (105 degrees F to 115 degrees F)
3-1/2 cups all-purpose flour
1/2 cup warm milk or water (105 degrees F to 115 degrees F)
1 egg
1 egg yolk
1/4 tsp. salt
3 Tbsp. butter or pareve margarine, cut up and softened
Cooking oil for deep-frying
1/3 cup sugar
3/4 cup chocolate-hazelnut spread i.e. Nutella (other fillings ideas Jam, Vanilla pudding etc)

1. In a bowl whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup water until yeast is dissolved. Let stand for 10 minutes.

2. In a large food processor bowl or mixer bowl combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Mix until combined. Add butter;then mix until combined (dough will be sticky).*

3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Arrange dough rounds on a tray dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

5. In a heavy saucepan heat 2 inches of cooking oil to 365 degrees F. In a bowl place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a pastry bag fitted with a round tip; set aside.

6. Fry doughnuts, three at a time, about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts with re-rolling cut dough.

Monday, January 5, 2009

3 Ingredient Cheescake

This is birthday cake for DH, he asks for it every year!

1 & 1/3 Packages Cream Cheese (8 oz variety)
1 Can sweet & condensed milk
1/3 Cup lemon juice

Let cream cheese soften, combine ingredients with mixer and pour into a pre-made graham cracker crust. Chill. Top with your favorite fruit topping or enjoy it plain. It's divine.

Andes Mint Brownies

Who doesn't love mint brownies? I live how rich these ones are, they are so divine, and I love that the mint flavor is in the brownie, not just in the frosting, and the shaved Andes mints on top add just enough extra mint flavor and make for great presentation! You have got to try these, they are divine!

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package mint baking chips
Shaved Andes Mints
Chocolate frosting


1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. To Cut the brownies perfectly see How to Cut Brownies.

Saturday, January 3, 2009

Carmel Crunch Corn

This is a fun crunchy treat that is perfect for munching on while watching a movie, or when having friends over to play games! We love this, I hope you enjoy!

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside.
In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon.
Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan.
When cool enough to handle, break into pieces. Store in airtight containers. Yields 8 cups.

Pancake Mix

Credit for this one goes to one of my favorite food network stars, Alton Brown. I love learning about cooking from him, seriously he is amazing. I have wanted to try out this recipe for a long time and this morning I decided to do it. I decided being a new year and all I would make them with whole wheat flour and they turned out amazingly. They were light and fluffy which doesn't always happen with whole wheat flour. I am glad that the dry ingredient mix has 2 more batches left to be mixed up. This is a great starter recipe for learning to make your own pancake batter from scratch, I hope that you enjoy it!

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" Pancakes:

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Friday, January 2, 2009

Peanut Butter Bars

When I was in College we use to make these all of the time because they were so easy to make. We use to call them "Glucky" bars because they caused that all too sticky sensation on the roof of your mouth. Once the peanut butter part has set you can also roll them into balls and then dip them into the chocolate to make them more like Reese Peanut butter cups. These taste so much like peanut butter cups, so if you are looking for your chocolate peanut butter fix these will most definitely do it for you!

1 1/2 sticks butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

n a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

White Chicken Chili

Oh. My. Goodness. I love this soup. It came from my mother-in-law, who is a fantastic cook. It is perfect for a cold winter's night. Enjoy!

White Chicken Chili

1 lb boneless chicken chunked
1 chopped med onion
1 tsp oil
1 ½ tsp garlic powder

Put all in pan and cook until chicken is done.


2 cans great northern beans (drained & rinsed)
1 can chicken broth
1 tsp salt
½ tsp pepper
1 can chopped green chilis
1 tsp cumin
1 tsp oregano

Bring to boil then turn to low and simmer for 30 min. Remove from heat and add:

1 cup sour cream
½ cup whipping cream