This is one of the very few recipes I have that EVERYONE in my family will eat! That's right--EVERYONE! See miracles really do happen! I got this recipe from my mother-in-law and it's fast and easy, which makes it even better. The only thing that keeps us from eating it more often is that I don't always have celery and mushrooms on hand. Enjoy!
2 chicken breasts
1/2 medium onion chopped
2 tbsp. margarine
1 1/2 cups sliced mushrooms
1 cup sliced celery
1/2 tsp. pepper
1/2 tsp crushed basil
1/4 tsp. chervil
1/8 tsp. crushed thyme
1/3-3/4 cup chicken broth
1 pkg cream cheese
1/4 cup milk
corkscrew pasta
1. Cut chicken into strips and cook in the margarine.
2. Add onions, mushrooms, celery, pepper, basil, chervil, and thyme.
3. Add 2 tbsp. chicken broth and cook til done, stirring occasionally.
4. Cube cream cheese and combine with milk in a saucepan and cook over low heat until smooth.
5. Add remaining chicken broth to cream sauce until desired consistency.
6. Serve chicken over noodles then top with sauce.
We often run out of sauce before noodles when eating this, so don't be afraid to make a little extra!
Wednesday, December 16, 2009
Monday, September 28, 2009
Roasted Tomato Sauce
3-4 pounds ripe tomatoes
1 medium onion, halved and sliced
2-3 cloves of garlic, smashed and peeled
a large pinch of dried herb, crumbled (marjoram, thyme, basil or oregano) or 1 teaspoon chopped fresh
1/4 cup olive oil
1 tsp. salt
1 tsp. sugar
freshly ground black pepper
Heat the oven to 375. Slice the tomatoes in half lengthwise, then arrange them cut-side down, in one layer on a large, rimmed baking sheet (mine is 12-by 17-inches), lined with parchment paper, if you like, for easier clean-up. Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper. Bake for an 1-1 1/2 hours or until the tomatoes are browning in spots and have ful1y collapsed. Around an hour in, the tomatoes will be sitting in a flood of juice in their pans, and then this juice will reduce as they cook further.
After cooking, put everything in the blender. Salt and add more salt or sugar as needed. Allow it to cool, then freeze.
Pumpkin Dessert Squares
Fall is here and I have several recipes that I can't wait to make--including this one. My fabulous sister Emily got this one from Williams Sonoma where she works. They sell the pumpkin butter that you need for this recipe, though I've seen it elsewhere including the local kitchen specialty store. Just a warning: this pumpkin butter stuff is NOT cheap. Luckily Emily stocked up for me after Thanksgiving last year when it went on clearance in her store. So I have a few jars that I've been itching to use for a while now!
1 box yellow cake mix
1 jar Muirhead Pumpkin Pecan Butter
3 eggs
I tbsp. Flour
1/4 cup sugar
3/4 cup butter
3 tbsp. milk
1 tsp. cinnamon
Reserve 1 cup of the cake mix and set aside.
Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13x9 inch pan.
Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 tbsp. of milk and pour over cake mixture in pan.
Mix to a crumble reserved cake mix and 1 tbsp. of flour, 1/4 cup of sugar, 1/4 cup soft butter and 1 tsp cinnamon- crumble over the top of the pumpkin layer.
Bake 35-40 minutes at 350 degrees or until golden.
Cool and serve! It tastes great with whipped cream!
1 box yellow cake mix
1 jar Muirhead Pumpkin Pecan Butter
3 eggs
I tbsp. Flour
1/4 cup sugar
3/4 cup butter
3 tbsp. milk
1 tsp. cinnamon
Reserve 1 cup of the cake mix and set aside.
Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13x9 inch pan.
Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 tbsp. of milk and pour over cake mixture in pan.
Mix to a crumble reserved cake mix and 1 tbsp. of flour, 1/4 cup of sugar, 1/4 cup soft butter and 1 tsp cinnamon- crumble over the top of the pumpkin layer.
Bake 35-40 minutes at 350 degrees or until golden.
Cool and serve! It tastes great with whipped cream!
Friday, September 25, 2009
Snickerdoodles
My Mom was always making cookies when I was a kid. Delicious, yummy cookies. I especially remember how she would often mix up a batch of cookies before school and baking enough that we could take some to school in our lunch! I've gotten most of my cookie recipes from my Mom including this fast and easy one for snickerdoodles.
3/4 cup sugar
1/2 cup margarine
1 egg
1/2 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Cream sugar and margarine together. Add eggs and vanilla and mix well. Add all dry ingredients and mix well. Dough will be quite soft and sticky. Scoop into 1 inch round balls and roll in cinnamon sugar. Bake at 375 degrees for 10 min. Do not overcook and do not press balls down on cookie sheet!
3/4 cup sugar
1/2 cup margarine
1 egg
1/2 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Cream sugar and margarine together. Add eggs and vanilla and mix well. Add all dry ingredients and mix well. Dough will be quite soft and sticky. Scoop into 1 inch round balls and roll in cinnamon sugar. Bake at 375 degrees for 10 min. Do not overcook and do not press balls down on cookie sheet!
Thursday, September 24, 2009
Sweet Muffins
Another yummy recipe from my great neighbor Lesley! These yummy muffins almost taste like cornbread, but sweeter.
1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cup flour
1/2 sugar
2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients together. Bake in muffin tins at 400 degrees for 20-25 minutes.
1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cup flour
1/2 sugar
2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients together. Bake in muffin tins at 400 degrees for 20-25 minutes.
Saturday, September 12, 2009
Crepes
We had crepes for breakfast one day at girls camp this summer and I've been meaning to make them ever since. I didn't get around to it until today though. I found this recipe online this week and it looked pretty simple. I made them for breakfast this morning- we filled them with various fruit and whipped cream of course, and they were delicious! I did the regular version of the recipe without the dehydrated and powdered stuff. I think I ended up with 8-10 crepes before I ran out of batter- more than enough for our family!
Basic Crepes
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt
Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side. Fill with fruit, jam, syrup, whipped cream, whatever sounds good really!!!
Monday, September 7, 2009
Peach Cobbler
Mmm... I love cobbler. We just returned from the annual Jones Family Campout and I must admit the cobbler I made turned out divine! The recipe isn't really an exact science, but with the right ingredients it's still going to be delicious!
1 boxed yellow cake mix
2 14.5 ounce cans of peaches (fresh peaches are fabulous too!)
1 can of Sprite
1 cube of butter or margarine
Dump the peaches and about 2/3 of the liquid into the bottom of the pan. Sprinkle the dry cake mix over top of the peaches. Pour the remaining liquid and about 1/3-1/2 cup of the Sprite on top of the dry cake mix. Cut up the butter or margarine and small chunks on the top (you decide how much butter, 1/4 to 1/2 a cup is usually great!). Bake at 350 degrees until golden brown on top and bubbly on the edges. Serve with ice cream and or whipped cream.
1 boxed yellow cake mix
2 14.5 ounce cans of peaches (fresh peaches are fabulous too!)
1 can of Sprite
1 cube of butter or margarine
Dump the peaches and about 2/3 of the liquid into the bottom of the pan. Sprinkle the dry cake mix over top of the peaches. Pour the remaining liquid and about 1/3-1/2 cup of the Sprite on top of the dry cake mix. Cut up the butter or margarine and small chunks on the top (you decide how much butter, 1/4 to 1/2 a cup is usually great!). Bake at 350 degrees until golden brown on top and bubbly on the edges. Serve with ice cream and or whipped cream.
Thursday, August 20, 2009
Easy Cheesy Potatoes
I love potatoes of all kinds--baked, mashed, fried, and so on. These are some of my very favorite fast and easy potatoes. They're great for an easy lunch or to make with leftover baked potatoes.
Ingredients:
1-2 medium potatoes per person, baked in oven or microwave, then cooled slightly if possible
shredded cheese
butter
seasoned salt
salt
pepper
Bake potatoes, cool, then remove skins, and slice. Melt a couple tablespoons of butter in a frying pan on medium to high heat. Add potatoes, sprinkle generously with seasoned salt and a little black pepper. Stir to spread the melted butter around a bit and lightly coat all the potato slices- be sure to add more butter if needed. Cover and allow potatoes to brown and crisp, then turn and brown and crisp the other side. Add cheese and allow to melt. Serve!
Ingredients:
1-2 medium potatoes per person, baked in oven or microwave, then cooled slightly if possible
shredded cheese
butter
seasoned salt
salt
pepper
Bake potatoes, cool, then remove skins, and slice. Melt a couple tablespoons of butter in a frying pan on medium to high heat. Add potatoes, sprinkle generously with seasoned salt and a little black pepper. Stir to spread the melted butter around a bit and lightly coat all the potato slices- be sure to add more butter if needed. Cover and allow potatoes to brown and crisp, then turn and brown and crisp the other side. Add cheese and allow to melt. Serve!
Chocolate Lasagna
I really miss this dessert. It was definitely one of my favorites and going to Olive Garden hasn't been the same since they discontinued it a couple of years ago. Justin actually paid a small fortune and bought an entire cake to share with our friends and family on my 30th birthday--the best part was that there were several leftover pieces and I had this fabulous dessert everyday for several days in a row. Yep, that was a good birthday!
I've been craving it lately and my sweet sister Emily sent me this recipe. I think I'll make some tonight! You'll want some too--I promise, it's that good!
Olive Garden's Chocolate Lasagna
1 18.25 ounce boxed devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
**I actually just followed the instructions on the cake box. They were similar, but not exact.
Buttercream Frosting
1 1/2 cups butter, softened
4 cups powdered sugar (I used more like 6, I think, to get the consistency I wanted)
1/4 cup milk
1/2 tsp. vanilla extract (I actually prefer almond extract)
4 ounces semi-sweet chocolate, chilled
Directions:
1. Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.
2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. Now you're going to cut through the cake twice, creating three layers. We'll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife , cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It's also how you're going to slice the cake later, so you'll never see the cuts. Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don't eat that day.
Makes 12 servings.
I've been craving it lately and my sweet sister Emily sent me this recipe. I think I'll make some tonight! You'll want some too--I promise, it's that good!
Olive Garden's Chocolate Lasagna1 18.25 ounce boxed devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
**I actually just followed the instructions on the cake box. They were similar, but not exact.
Buttercream Frosting
1 1/2 cups butter, softened
4 cups powdered sugar (I used more like 6, I think, to get the consistency I wanted)
1/4 cup milk
1/2 tsp. vanilla extract (I actually prefer almond extract)
4 ounces semi-sweet chocolate, chilled
Directions:
1. Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.
2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. Now you're going to cut through the cake twice, creating three layers. We'll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife , cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It's also how you're going to slice the cake later, so you'll never see the cuts. Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don't eat that day.
Makes 12 servings.
Monday, August 3, 2009
Fudge Jumbles
I first had these at Young Women Camp this summer. And YUM! They are so delicious! So of course I had to get the recipe and make some! Justin loves them too- but was a little distraught when he saw me mixing the melted chocolate, sweetened milk, and butter all together. I assured him that the 3 cups of oatmeal made up for anything else that was less than healthy in the recipe. He didn't believe me of course, it was a pretty flimsy lie. However, this yummy treat has earned a new name at our house "Oatmeal Excuses".
Ingredients:
Ingredients:
1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
3 c. quick oatmeal
1 can sweetened condensed milk
1 (12 oz.) pkg. chocolate chips
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
3 c. quick oatmeal
1 can sweetened condensed milk
1 (12 oz.) pkg. chocolate chips
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla
Cream butter and brown sugar. Add eggs and mix. Add vanilla. Sift flour, soda and salt, stir. Add oatmeal and stir. Spread 2/3 of mixture in a greased 9 x 12 pan.
Melt in microwave sweetened milk, chocolate chips, butter, salt. Stir in nuts and vanilla. Pour over mixture in pan. Drop remaining dough in dots over chocolate mixture.
Bake at 350 degrees for 25 minutes.
Tuesday, June 2, 2009
Olive Garden Pasta E Fagioli Soup
This is one of our family's favorite recipes. I can't believe I haven't posted it before. Justin found this recipe on the Recipe Zaar website, but we've made just a few changes so I've typed it up the way we do it. A word of warning: this makes a lot of soup. We can easily feed two families with just one crockpot full.
3/4 lb. ground beef
1 med. onion chopped
1 1/2 cups thinly sliced carrots
3-4 stalks of celery thinly sliced
2 cans Italian style diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
32 ounces beef broth
3 tsp. oregano
1 tsp. black pepper
5 tsp. dried parsley
1 tsp. Tabasco sauce (optional- I don't ever use it, but Justin always adds a little to his own bowl)
1 20 oz. jar of your favorite spaghetti sauce
1 cup small shell or other small pasta noodles
Brown the beef in a skillet. Drain fat from beef then add all ingredients except pasta to a large crockpot. Cool on low 7-8 hours or high 4-5 hours. During the last 30 min. on high or last hour on low add pasta.
3/4 lb. ground beef
1 med. onion chopped
1 1/2 cups thinly sliced carrots
3-4 stalks of celery thinly sliced
2 cans Italian style diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
32 ounces beef broth
3 tsp. oregano
1 tsp. black pepper
5 tsp. dried parsley
1 tsp. Tabasco sauce (optional- I don't ever use it, but Justin always adds a little to his own bowl)
1 20 oz. jar of your favorite spaghetti sauce
1 cup small shell or other small pasta noodles
Brown the beef in a skillet. Drain fat from beef then add all ingredients except pasta to a large crockpot. Cool on low 7-8 hours or high 4-5 hours. During the last 30 min. on high or last hour on low add pasta.
Chicken Brunch Club Salad
I got this recipe at a Pampered Chef party and it was delicious.
1/2 cup mayo
1 tbsp. Dijon mustard
1 tbsp. chopped onion
1 tbsp. parsley
1 13 oz. can of chicken
1/4 lb. cooked bacon
1/2 cup shredded swiss cheese
1 tomato
Combine mayo and mustard. Add onion and parsley. Mix chicken, swiss, and bacon in a separate bowl. Add mixtures together. Serve on bread with tomato.
At the party, they served it on French type bread that had been brushed with olive oil and topped with a bit of crushed garlic and Italian dressing packet spices then toasted in the oven. Yum!
1/2 cup mayo
1 tbsp. Dijon mustard
1 tbsp. chopped onion
1 tbsp. parsley
1 13 oz. can of chicken
1/4 lb. cooked bacon
1/2 cup shredded swiss cheese
1 tomato
Combine mayo and mustard. Add onion and parsley. Mix chicken, swiss, and bacon in a separate bowl. Add mixtures together. Serve on bread with tomato.
At the party, they served it on French type bread that had been brushed with olive oil and topped with a bit of crushed garlic and Italian dressing packet spices then toasted in the oven. Yum!
Monday, June 1, 2009
Pollo Durango
This is a delicious chicken dish from a fabulous local restaurant Cafe Sabor. It's fast and easy and tastes fantastic!
2 medium chicken breasts sliced
1 cup sliced mushrooms
1/2 cup monterey jack cheese
1/2 cup fat free sour cream
3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos)
Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro. Serve on a tortilla shell. This tastes great with other Mexican foods like beans, rice, and tortilla chips as well.
2 medium chicken breasts sliced
1 cup sliced mushrooms
1/2 cup monterey jack cheese
1/2 cup fat free sour cream
3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos)
Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro. Serve on a tortilla shell. This tastes great with other Mexican foods like beans, rice, and tortilla chips as well.
Friday, May 29, 2009
Lemon Bars
I didn't think I could like lemon bars as much as I do, but this recipe is addictive. Delicious! I got this one from my fabulous neighbor Lesley.
Crust
1 1/4 cups butter
2 1/4 cups flour
1/2 powdered sugar
Beat butter until soft. Add flour and sugar and mix until just combined. Spread dough evenly in a 9x13 pan. Bake 10 minutes at 350 degrees. Remove from oven and our filling over crust.
Filling
4 eggs
2 cups sugar
4 tbsp. flour
1 tsp. baking powder
6 tbsp. lemon juice
Mix all ingredients together with a whisk or on low speed for a couple minutes. Pour on top of crust. Bake for 30-35 minutes at 350 degrees. Allow to cool slightly and dust lightly with powdered sugar.
Crust
1 1/4 cups butter
2 1/4 cups flour
1/2 powdered sugar
Beat butter until soft. Add flour and sugar and mix until just combined. Spread dough evenly in a 9x13 pan. Bake 10 minutes at 350 degrees. Remove from oven and our filling over crust.
Filling
4 eggs
2 cups sugar
4 tbsp. flour
1 tsp. baking powder
6 tbsp. lemon juice
Mix all ingredients together with a whisk or on low speed for a couple minutes. Pour on top of crust. Bake for 30-35 minutes at 350 degrees. Allow to cool slightly and dust lightly with powdered sugar.
Thursday, April 16, 2009
Hawaiian Haystacks
This is a family favorite. I've been eating this at family parties since I was just a little girl and I never get sick of it!
1 can cream of chicken soup
3/4 cup of chicken broth
1 small baked and shredded chicken breast
dried parsley
Heat all ingredients together on the stove top. I think it tastes even better if it simmers in the crockpot for the whole afternoon.
Serve on top of rice. Then top with other toppings.
Hawaiian Haystacks are all about the delicious toppings. Some of our favorites are...
shredded cheese
tidbits or crushed pineapple
chow mein noodles
chives or green onions
cashews
sliced almonds
raw peas
diced tomatoes
1 can cream of chicken soup
3/4 cup of chicken broth
1 small baked and shredded chicken breast
dried parsley
Heat all ingredients together on the stove top. I think it tastes even better if it simmers in the crockpot for the whole afternoon.
Serve on top of rice. Then top with other toppings.
Hawaiian Haystacks are all about the delicious toppings. Some of our favorites are...
shredded cheese
tidbits or crushed pineapple
chow mein noodles
chives or green onions
cashews
sliced almonds
raw peas
diced tomatoes
Tuesday, March 17, 2009
Glazed Frosting
This is super easy and a fun, different way to frost sugar cookies. I got this recipe from Our Best Bites. You should check out that site, it has some fun ways to use this frosting.
4 cups powdered sugar
6 tbsp. milk
6 tbsp. light corn syrup
1 tsp. almond or vanilla extract
Whisk the powdered sugar and milk together until all the sugar is completely dissolved. Add the corn syrup and extract. Whisk together some more. Add desired coloring. Use a spoon to put a small amount on each cookie and then spread to cover the entire cookie. Or if you're in a hurry pour a bunch on each cookie, spread a little, and the extra will just drip over the edges. YUM!
4 cups powdered sugar
6 tbsp. milk
6 tbsp. light corn syrup
1 tsp. almond or vanilla extract
Whisk the powdered sugar and milk together until all the sugar is completely dissolved. Add the corn syrup and extract. Whisk together some more. Add desired coloring. Use a spoon to put a small amount on each cookie and then spread to cover the entire cookie. Or if you're in a hurry pour a bunch on each cookie, spread a little, and the extra will just drip over the edges. YUM!
Monday, February 23, 2009
Chocolate Chip Cookies
This is my Mom's recipe and I've been making it for years. I love them right out of the oven, though they're pretty good once cooled off too- just as long as they aren't overdone, so don't forget to set the timer!
1/2 butter
1/2 cup shortening
12 tbsp. brown sugar
12 tbsp. white sugar
1 tsp. vanilla
2 eggs
2 1/4 cups
1 tsp. salt
1 tsp. baking soda
2/3 a bag of chocolate chips
Cream butter, shortening, and sugars together (I love my kitchenaid for this). Add vanilla and cream. Add eggs and cream. Add chocolate chips and mix well. Add flour, soda, and salt and mix thoroughly. Test dough for consistency- it needs to be just past the sticky gooey mess stage, but firm enough to form into soft balls. I use my cookie scooper to scoop out even sized cookie dough balls. Place on a cookie sheet and bake 10-12 minutes at 365 degrees until slightly golden in color.
1/2 butter
1/2 cup shortening
12 tbsp. brown sugar
12 tbsp. white sugar
1 tsp. vanilla
2 eggs
2 1/4 cups
1 tsp. salt
1 tsp. baking soda
2/3 a bag of chocolate chips
Cream butter, shortening, and sugars together (I love my kitchenaid for this). Add vanilla and cream. Add eggs and cream. Add chocolate chips and mix well. Add flour, soda, and salt and mix thoroughly. Test dough for consistency- it needs to be just past the sticky gooey mess stage, but firm enough to form into soft balls. I use my cookie scooper to scoop out even sized cookie dough balls. Place on a cookie sheet and bake 10-12 minutes at 365 degrees until slightly golden in color.
Saturday, February 21, 2009
The Very Best Cheeseball
This is seriously the very best cheeseball I've ever had. I just love it and it's always a hit when I take it somewhere with me! I got this delicious recipe from my mother-in-law Derra Ball.
2 8 oz. Packages cream cheese
1/4 tsp. bon appetit
1/4 tsp. garlic salt
1/4 tsp. celery salt
1/4 tsp. dry mustard
1/2 bunch finely chopped green onions
Mix ingredients together in mixer. Roll cheeseball in crushed pecans or grated cheese. Refrigerate.
Makes one large cheeseball or two small cheeseballs.
2 8 oz. Packages cream cheese
1/4 tsp. bon appetit
1/4 tsp. garlic salt
1/4 tsp. celery salt
1/4 tsp. dry mustard
1/2 bunch finely chopped green onions
Mix ingredients together in mixer. Roll cheeseball in crushed pecans or grated cheese. Refrigerate.
Makes one large cheeseball or two small cheeseballs.
Olive Garden Zuppa Toscana Soup
Katie also makes this soup and it is delicious. I haven't actually made it myself...yet. I plan to soon. I'm not real into super spicy things, so I need to find a good sausage with a little spice, but not too much.
SERVES 6-8
Ingredients
* 1 lb. spicy sausage
* 4 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 1/4 cup onion, diced
* 1/2 cup REAL bacon bits
* 1/4 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water (or substitute water and base for 2 cans chicken broth )
* 1/3 cup heavy cream
MY NOTES: I buy about a half to 3/4 a pound of mild Italian sausage for this recipe and I don't use the bacon bits.
Directions
1. If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, set aside.
3. In soup pot, saute onion and garlic cook 1 minute.
4. Add chicken base, water, and potatoes; simmer 15 minutes.
5. Add crumbled bacon, sausage, kale and cream.
6. Simmer 5 more minutes, then serve.
SERVES 6-8
Ingredients
* 1 lb. spicy sausage
* 4 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 1/4 cup onion, diced
* 1/2 cup REAL bacon bits
* 1/4 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water (or substitute water and base for 2 cans chicken broth )
* 1/3 cup heavy cream
MY NOTES: I buy about a half to 3/4 a pound of mild Italian sausage for this recipe and I don't use the bacon bits.
Directions
1. If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, set aside.
3. In soup pot, saute onion and garlic cook 1 minute.
4. Add chicken base, water, and potatoes; simmer 15 minutes.
5. Add crumbled bacon, sausage, kale and cream.
6. Simmer 5 more minutes, then serve.
Tuesday, February 3, 2009
Salsa Chicken Soup
Even my kids love this recipe. I got it from my sister-in-law Katie who is always making something yummy. I love that I can make this in under 45 minutes!
2 chicken breasts
2-3 garlic cloves
1/4 cup onions
salt
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder (I leave this out- I don't care for chili powder)
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
1 can corn drained
1/2- 1 cup salsa
Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.
I usually just boil my chicken in a separate pot first, then add it to the soup once it's completely cooked and chopped up instead. Just my personal preference.
2 chicken breasts
2-3 garlic cloves
1/4 cup onions
salt
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder (I leave this out- I don't care for chili powder)
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
1 can corn drained
1/2- 1 cup salsa
Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.
I usually just boil my chicken in a separate pot first, then add it to the soup once it's completely cooked and chopped up instead. Just my personal preference.
Monday, February 2, 2009
Vegetable Dilly Dip
This is a fantastic vegetable dip. It makes those boring carrots and broccoli taste oh so much better!
1 cup sour cream
1 cup mayo (I don't often have mayo on hand, so I usually just use 16 oz. of sour cream and no mayo--still tastes great)
2 tsp. dry dill
2 tsp dry minced onion (I've used 1 tsp. onion powder as well)
2 tsp. Bon Appetite
Mix together well and serve well chilled.
1 cup sour cream
1 cup mayo (I don't often have mayo on hand, so I usually just use 16 oz. of sour cream and no mayo--still tastes great)
2 tsp. dry dill
2 tsp dry minced onion (I've used 1 tsp. onion powder as well)
2 tsp. Bon Appetite
Mix together well and serve well chilled.
Sunday, February 1, 2009
Basic Roll Dough
This is my go to roll recipe when I want a light, buttery, delicious roll. It takes 2-2 1/2 hours from start to finish (depending on the temperature in your kitchen) and these rolls turn out right almost every time.
1/2 cup warm water
1 1/2 Tbsp. yeast
1 tsp. sugar
1/2 cup margarine or butter
1/2 cup sugar
1 cup scalded milk
3 eggs, beaten
1/2 tsp. salt
5-6 cups flour
Dissolve sugar and yeast in water. In separate bowl combine margarine and sugar. Add milk and mix until well combined. Add eggs and yeast mixture. Stir. Add salt. Stir. Add flour, enough to make a soft dough that is just past sticky. Place dough in greased bowl and cover and rise until double. Shape and rise til double again (don't let over rise!). I like to shape into crescent shaped rolls. Bake at 350 degrees for 15 minutes or until golden brown. Brush with butter right as they come out of the oven and serve. They're best hot!
1/2 cup warm water
1 1/2 Tbsp. yeast
1 tsp. sugar
1/2 cup margarine or butter
1/2 cup sugar
1 cup scalded milk
3 eggs, beaten
1/2 tsp. salt
5-6 cups flour
Dissolve sugar and yeast in water. In separate bowl combine margarine and sugar. Add milk and mix until well combined. Add eggs and yeast mixture. Stir. Add salt. Stir. Add flour, enough to make a soft dough that is just past sticky. Place dough in greased bowl and cover and rise until double. Shape and rise til double again (don't let over rise!). I like to shape into crescent shaped rolls. Bake at 350 degrees for 15 minutes or until golden brown. Brush with butter right as they come out of the oven and serve. They're best hot!
Chocolate Crinkle Cookies
This recipe came from a dear friend of my Mom's named June Jerney. It's long been one of my favorite cookie recipes. This type of cookie is at its best once it's completely cooled.
Blend together...
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Then add...
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1/4 cup cocoa
Refrigerate overnight (I never do this- I simply don't plan far enough ahead!). Roll dough into nickel sized balls and roll each ball in powdered sugar. Flatten to 1/2 inch thick on a cookie sheet. Bake at 325 degrees for 8 minutes or until the edges fall down but the center is still puffed. Leave on cookie sheet to cool.
Blend together...
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Then add...
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1/4 cup cocoa
Refrigerate overnight (I never do this- I simply don't plan far enough ahead!). Roll dough into nickel sized balls and roll each ball in powdered sugar. Flatten to 1/2 inch thick on a cookie sheet. Bake at 325 degrees for 8 minutes or until the edges fall down but the center is still puffed. Leave on cookie sheet to cool.
Wednesday, January 14, 2009
30 Minute Rolls
Ok, so I've never managed to get them ready in 30 minutes- but 45 is doable. I found this recipe at realmomkitchen.blogspot.com and I've used it lots of times. I still prefer my other roll recipe, but it takes a bare minimum of 2 hours and some days I just don't have that much time.
1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
Frozen Berry Dessert
This is a family favorite! The crust can be made with or without the nuts.
Crust:
1 cup flour
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
Berry Filling:
2 egg whites
1 cup sugar
1 package frozen berries
1/2 pint whipping cream
9 oz. Cool Whip
Mix together crust ingredients and press onto a cookie sheet. Bake at 350 for 15 minutes. Crumble crust into small pieces as it cools.
Whip egg whites until foamy, then add sugar and frozen berries and beat together on high for 15 min. Whip whipping cream, then fold together with Cool Whip. Combine with berry mixture. Put about 2/3 of crumbled crust into the bottom of a 9x13 pan, then top with berry mixture. Sprinkle remaining crust on top and freeze for 6 hours.
Crust:
1 cup flour
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
Berry Filling:
2 egg whites
1 cup sugar
1 package frozen berries
1/2 pint whipping cream
9 oz. Cool Whip
Mix together crust ingredients and press onto a cookie sheet. Bake at 350 for 15 minutes. Crumble crust into small pieces as it cools.
Whip egg whites until foamy, then add sugar and frozen berries and beat together on high for 15 min. Whip whipping cream, then fold together with Cool Whip. Combine with berry mixture. Put about 2/3 of crumbled crust into the bottom of a 9x13 pan, then top with berry mixture. Sprinkle remaining crust on top and freeze for 6 hours.
Super Easy Cheesecake
This is one of my favorite easy cheesecake recipes. It tastes great every time!
8 oz cream cheese (I like to use the lower fat Neufchatel Cheese)
1/3 C. lemon juice
1 tsp. vanilla
1 can sweetened and condensed milk
Mix till smooth. Pour into crust, set up in fridge and add fruit topping!!!
8 oz cream cheese (I like to use the lower fat Neufchatel Cheese)
1/3 C. lemon juice
1 tsp. vanilla
1 can sweetened and condensed milk
Mix till smooth. Pour into crust, set up in fridge and add fruit topping!!!
White Chicken Chili
I made this for dinner last week and it turned out fantastic! Thanks for the recipe Alison!
1lb. Chicken, cubed (2 medium chicken breasts)
1 1/2 tsp garlic powder
1 medium onion, chopped
1 Tbsp. oil
Saute together in frying pan
ADD:
2 (15 oz) cans great northern beans, rinsed and drained
1-2 (4 oz) cans green chilies diced
1 tsp cumin
1/2 tsp. pepper
1 (14 1/2 oz) can chicken broth
1 tsp. salt
1 tsp oregano
Boil 30 minutes uncovered. Remove from stove.
Add:
1 c. sour cream
1/2 c. whipping cream
**Just a personal preference on the chicken--I like to boil it til done first, then chop it up and toss it in the soup.
1lb. Chicken, cubed (2 medium chicken breasts)
1 1/2 tsp garlic powder
1 medium onion, chopped
1 Tbsp. oil
Saute together in frying pan
ADD:
2 (15 oz) cans great northern beans, rinsed and drained
1-2 (4 oz) cans green chilies diced
1 tsp cumin
1/2 tsp. pepper
1 (14 1/2 oz) can chicken broth
1 tsp. salt
1 tsp oregano
Boil 30 minutes uncovered. Remove from stove.
Add:
1 c. sour cream
1/2 c. whipping cream
**Just a personal preference on the chicken--I like to boil it til done first, then chop it up and toss it in the soup.
Wednesday, January 7, 2009
Peppermint Candy Cane Brownies
I found this delicious recipe on OurBestBites.com. I made them a few times during the holidays and they were fabulous every time!
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
I'm sure this brownie recipe is divine, but if you're in a hurry or just plain lazy like me a Betty Crocker milk chocolate brownie mix will do the trick!
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares like this:
Give those squares a rough chop so they'll be easier to melt:
Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:
Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
I'm sure this brownie recipe is divine, but if you're in a hurry or just plain lazy like me a Betty Crocker milk chocolate brownie mix will do the trick!
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares like this:
Give those squares a rough chop so they'll be easier to melt:
Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:
Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.
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