Asian Spinach Salad

Ingredients:
16 oz bowtie pasta, cooked al dente
1 (10 oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans water chestnuts, drained
1/2 c. cilantro, chopped
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz honey roasted peanuts
2 c. cooked chicken, cut into small pieces (i only use this if the salad is going to be the main course)

dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce (better to use a high quality sauce like Yoshida's)
2/3 c. white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Blend dressing ingredients together in blender.  Mix dressing and cooked pasta in a large freezer bag or bowl and marinate for two hours.  Combine rest of salad ingredients in large salad bowl, add pasta and dressing, toss.

Tip for freezing soup

I made that wild rice soup the other day (YUM) but it was too much for my little family to eat.  I wanted to freeze it for later, but hate de-thawing a giant lump of soup.  So I poured the cooled soup into muffin tins and let it freeze overnight.  In the morning I put the bottom of the muffin tins in hot water and the soup popped right out. Then I put these frozen circles of soup on a freezer bag and then later when you want them you just throw three or four circles in the microwave!  It freezes really well and should last about 6 months that way.

Lion House Rolls

Ingredients:
2 Cups Warm Water (110-115)
2/3 Cup nonfat dry milk
2 Tbls. dry yeast
1/4 Cup Sugar
2 tsp. Salt
1/3 cup butter
1 egg
5 to 5 1/2 Cups all purpose flour

Preparation:
In mixer:
combine water & powdered ilk and stir until dissolved.  Add yeast, sugar, salt butter, egg & 2 cups flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes.  Add 2 cups flour.  Mix on low speed until moistened.  Mix on medium speed for 2 more minutes.  Mix in remaining four by hand.  Dough should be soft, not overly sticky and stiff.  It is not necessary to use all of the lour.  Scrape dough off side of bowl and pour 1Tbs. vegetable oil around side of bowl.  Turn dough over in bowl so it is covered with oil.  Cover with plastic wrap & allow to rise until doubled in size.  Sprinkle board with flour and put dough on flour.  Shape into rolls and place on greased baking pan.  Let rise until rolls double in size.  (approximately 60-90 minutes).  Bake a 400 degrees for 15-20 minutes.  Recipe makes 30 rolls.

Creamy Chicken and Wild Rice Soup

INGREDIENTS:
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Recipe and Picture via: melskitchencafe

Creamy Chicken Noodle Soup

Ingredients
1 1/2 C butter
3 C Milk
3 T Chicken Stock
5 Chicken Breasts
16 oz Boiled Egg Noodles
1 1/2 Flour
12 C Chicken Broth
3 C Baby Carrots
3 C Celery
1/2 C Parsley
2 tsp. Thyme
3 C Mushrooms
2 C Onion

Preparation:
Melt butter in saucepan.  Blend in flour, add milk & broth.  Stir and cook until mixture boils and thickens.  Stir in chicken, noodles & bullion.

Chipotle Chicken Skewers with Creamy Cilantro Dipping Sauce

yum!  I loved these. The sauce is delish too.  I served with rice (I would recommend Cafe Rio lime rice) but the chicken and sauce would be really good in a taco too.

chicken skewer ingredients

• 2 lbs boneless skinless chicken breasts ( about 5 medium breasts)
• 1/4 cup light brown sugar, packed
• 2 tablespoons fresh cilantro leaves, minced
• 1 chipotle chiles in adobo, minced
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• nonstick cooking spray

dipping sauce ingredients

• 3/4 cup low-fat sour cream
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup lime juice, from 2 to 3 limes
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 scallions, minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
  

  Directions

  1. FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
  2. FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
  3. Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

Mini Pumpkin Pies

I have been trying a few recipes off of pinterest lately.  Some have been major fails, but some have been great, like this one:

I made these for Hannah's preschool Thanksgiving Party.  They needed bite sized samples of Thanksgiving food.  These are so cute and they are surprisingly easy and delicious too.

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Enjoy!

Great Pumpkin Dessert

Serving Size:
12
Prep Time:
10 min
Cook Time:
55-60 min

Ingredients:

• 1 29 oz  can Pumpkin Puree
• 1/2 12 ounce can Evaporated milk
• 3 eggs
• 1 Cup White Sugar
• 4 tsp Pumpkin Pie Spice
• 1 Yellow Cake Mix
• 3/4 Cup Butter, chilled

Directions:
Preheat oven to 350.  Lightly grease 9x13 baking dish.
In large bowl combine pumpkin puree, milk, eggs, sugar, and spice.  Mix well and pour into 9x13 baking dish.
Sprinkle dry cake mix over the top of the pumpkin mix.  Slice butter in very thin slices and space evenly over the top of the cake mix.
Bake at 350 degrees for 55-60 minutes or until knife inserted comes out clean and top is golden brown.
Serve with whip cream.

Spinach and Black Bean Pasta

I got this recipe from my mother-in-law, Ruth.  She is a very healthy eater, and recommended this healthy recipe.

Serving Size:
8

Cook Time:
30 minutes

Ingredients:

• 1 (16 ounce) package whole wheat rotini pasta
• 1.5 cups chicken broth
• 2.5 cups chopped fresh spinach
• 1/2 cup chopped red onion
• 1 clove garlic
• 1/4 tsp. cayenne pepper
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen chopped broccoli
• 1 cup diced tomatoes
• 2 oz freshly grated parmesan cheese
• 1/2 tsp. oregano

Preparation:

Bring a large pot of lightly salted water to a boil.  Add rotini, and cook for 8-10 minutes, or until al dente; drain.

In a large saucepan over medium heat, bring the vegetable broth to a boil.  Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper.  Stir in the black beans and broccoli.  Continue to cook and stir 5-10 minutes.

Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender.

Serve over cooked pasta, and garnish with parmesan cheese.

Suggestions: try adding some oregano and upping the cayenne pepper for extra flavor.

One serving: 231 calories, 3 g total fat, 0g saturated fat, 42.4 g carbohydrates.

Image Via: AllRecipes.com

Spicy Shredded Chicken - Cafe Rio Style

Cook Time:
5 minutes to put together,
All Day to Cook

Ingredients:
7 (more or less) Chicken Breasts (Thawed or Frozen)
2 Cans rotel Brand Diced Tomatoes and Green Chilies
1 tsp. Pepper
1 tsp. Salt
1 tsp. Chili Powder
1 tsp. Garlic Salt
1 tsp. Cayenne Pepper
1 dash Tobasco sauce
Lime Juice to Taste

Preparation:
Place all ingredients (except lime juice in crock pot.  Cook on low all day, or if you don't have all day, cook on high for a few hours then turn down to low until done.

Shred Chicken with forks and place back in crock-pot to absorb juice throughout the meat.

Squeeze lime juice over meat and serve in burritos, tacos, or on a salad, etc...

Image via

Pumpkin Sheetcake

My friend made this for me and it was SO good.
Pumpkin Sheet Cake

Yield 2 sheet cakes (can easily cut recipe in half)

3 cups white sugar
1 cup margarine
2 teas vanilla
2 cans of pumpkin (the regular size cans)
4 eggs
3 cups flour
4 1/2 teas baking powder
1 Tab baking soda
1/4 teas salt
4 teas cinnamon

I dump all the ingredients into my mixer and turn it on until it looks good and mixed.  (I am not a very precise person in the kitchen)

Bake at 350 degrees in a greased cooking sheet for 20-25 min.

It is tasty plain or with a light glaze on the top.

Crispy Chicken W Creamy Italian Sauce and Bowtie Pasta

My kids LOVE this.
Time: 45 minutes
Yield: 6 servings

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil  
1   12 oz package bowtie noodles (farfalle)

Sauce: 
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
fresh parsley, chopped (optional)
  
1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes. 
7. Start cooking your pasta. 
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides. 
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose. 
Enjoy

Creamy Cilantro Lime Dressing (Aka Cafe Rio Dressing)

Everyone already has this recipe, but thought I'd post it here to make it easy to find:

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

San Diego Style Fish Tacos - AKA BEST FISH TACOS EVER

So I made these last night and Jack and I both thought they were the BEST fish tacos we've ever had.  Normally I don't fry things beacause a) it is unhealthy and b) I always get burned and make a mess.  But this really didn't make a mess OR burn me, it was really easy.  Ok maybe it is still unhealthy, but every once in awhile it is WORTH it.  I skipped the queso fresco cause it was so darn expensive at Dan's.  I also used halibut instead of cod because it was cheaper.

San Diego-Style Fish Tacos

1 c. all-purpose flour

2 Tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. beer (non-alcoholic beer works great)
1 lb. cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips
Corn tortillas (as many as you have pieces of fish)
Pico de Gallo (and/or Mango Pico de Gallo) (just use your favorite recipe)
Shredded cabbage (packaged coleslaw mix works great)
Creamy Lime-Cilantro Dressing (aka Cafe Rio Dressing)
Crumbled Cotija cheese or Queso Fresco
Fresh lime wedges and sea salt for serving

Preheat oven to 170 (or lowest setting on your oven).
Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer. Add the beer mixture to the flour mixture.
Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8 minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork. Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.
Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable. Remove from oil and drain on a paper towel. Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled Cotija cheese (or Queso Fresco), and a drizzling of Lime-Cilantro Ranch.

Creamy Avocado Pasta

Serving Size: 2

Prep Time: 10-15 min
Cook Time: See pasta package

I found this recipe online and it is so easy to make and yummy if you like avacados.

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1/2 - 1 garlic cloves, to taste
• 1/2 tsp kosher salt, or to taste
• 1/4 cup or less Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta
• Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

*Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

You may have to mess around with this recipe until you get it right to your tasting, but I really liked it!

Picture via: OhSheGlows.com

Tinga

This is an authentic dish from Mexico.  I had it at school a few weeks ago and it was prepared by a cute girl whose husband is from the area of Mexico where this dish is prepared (Northern Mexico City).  I am usually not a big fan of Mexican food, but this was really good!  This isn't her exact recipe (I need to get it from her), but I found this one online which got great reviews.

Servings: Plenty for 8 Adults and a handful of toddlers
Cook Time: 4 hrs
Prep Time: 10 min

Ingredients:

• 6 chicken breast halves (you can use beef or pork if you'd rather)
• 6 medium onions, 3 thinly sliced and 3 chopped
• 1 clove garlic, chopped
• 1/4 cup vegetable oil
• 6 medium tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 tablespoon chicken bouillon granules
• salt and pepper to taste
• 1 cinnamon stick or 1 tsp powder
• 1 Tbsp sugar

Optional:

• Cilantro
• Limes
• Avocado
• Shredded Lettuce
• Refried Beans
• Sour Cream
• Tostado Shells (or Tortilla Chips if you want to use chicken as a dip)
• Shredded Cheese

Preparation:

Place the chicken into crockpot. Heat oil in a large skillet over medium heat. Add the 3 onions that were sliced and garlic, and sautee until transparent. Add to crockpot.

Place the tomatoes, 1-2  chipotle peppers and a little bit of the adobe sauce (SPICY! so add as many peppers and as much sauce as you think you can handle), 3 chopped onions, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt, pepper, sugar, and cinnamon. Pour this mixture into crockpot.

Cook for 3.5 minutes.  Take out chicken and shred into fine pieces with fork.  Put back in crockpot for an additional 30 minutes.

To serve, each person spreads some refried beans on their tostada shell, and top with a spoonful of the chicken, sour cream, cheese, avocado, cilantro, shredded lettuce, cheese, and a squirt of lime.

It seems like there are a lot of onions and tomatoes, so we will probably have to mess around with this recipe until we get it right.

Picture Via
Recipe Via

Chile and Lime Veggie Bowls

Ingredients:

1 Tbsp. soy sauce

1-2 Tbsp. lime juice

1 tsp. chili powder

1 tsp. fresh oregano or 1/2 tsp. dried
1 Tbsp. olive oil

2 medium sweet potatoes, peeled and cut in 1-inch cubes

1 15-oz. can black beans, rinsed and drained

1 cup sliced cherry or grape tomatoes

1 cup shelled edamame

1 medium avocado sliced

large cabbage/iceberg or boston lettuce (I’m not a huge fan of cabbage)

1/4 cup thinly sliced green onions

lime wedges (optional)

Directions

~ Make Dressing; set aside *if you remember make it the night before

Yogurt-Lime Dressing

In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives.  Salt & Pepper to Taste. Whisk in 1/4 cup olive oil until well combined.

~ In a zip lock bag combine diced potatoes, soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes on a foiled cookie sheet or until done.

~ Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.

Drizzle with the dressing and wrap it all up!

You can add grilled chicken if you want to it be heartier. 

Salmon BLT

Ingredients:
Salmon Filet
Extra virgin olive oil
Low sodium soy sauce
Juice of one orange
Salmon Directions:
Brush salmon filet with olive oil on both sides and then coat with soy sauce and orange juice.  Crack some fresh pepper on top and then broil 15 - 20 minutes (depending on size and thickness) turning once until flaky and done.

Dressing:
1 c. low fat sour cream or plain yogurt
Juice of one lemon
2 T. white wine/cooking wine
1/2 c. italian parsley
1/2 c. chives
5-10 fresh basil leaves
sea salt & cracked pepper
Dressing Directions:
Blend all ingredients in a blender

slice some sourdough bread and brush with olive oil and broil OR toast.  Spread toasted bread with dressing and top with salmon, bacon, lettce and tomato.  Serve with sweet potato fries.

Paradise Bakery Black & White Chippers

Prep Time: 10 min
Cook Time: 10 min
Servings:

Ingredients:

1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Preparation:

1. Preheat oven to 350 degrees and grease cookie sheet.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Printing Recipes

Hey Everyone,

I have just set up a convenient new way to print our recipes!  See right hand side of blog for instructions on "Printing a Recipe," located under "Recipes"!

Learn how to do this here

Hawaiian Haystacks - Slow Cooker

This is one of those recipes you can quickly throw together in the morning, forget about it, and then have a yummy meal in the evening.  I like to make this when I have to bring someone dinner - people always say that they loved it and that it was nice not to get another lasagna.

Makes 4-6 servings

• 10 to 12 chicken tenders, cut in chunks
• 1 cup chicken broth
• 2 cans (10 3/4 ounces each) condensed cream of chicken soup
• 1 can (12 ounces) evaporated milk
• 6 cups cooked rice

1. Place chicken in greased 3 1/2 to 5-quart slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cook on high heat 3-4 hours or on low heat 6-8 hours.
4. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

Cashew Chicken Salad

A friend made this for me and I loved it!  The recipe calls for egg noodles, but I like bowtie pasta better.  Since it has chicken you could eat it for dinner with breadsticks.  We ate it tonight and Jack LOVED it. Enjoy!


Ingredients:
4 chicken breast cooked and cubed
1 12 oz pkg egg noodles
1 pkg spinach large bag
¼ cup green onions
1 cup cashews
½ cup sunflower seeds

Dressing:
1 cup vegetable oil
½ cup soy sauce
4 TBLS Sugar
½ cup vinegar

Mix all ingredients EXCEPT spinach and onion in a bowl.  Toss with dressing and let it sit in fridge for at least one hour.  Add green onions and spinach just before serving.

Hey Mom

Why don't you ever post anything or at least try these recipes we post?  Huh? - Melissa
Yeah mom, do you hate our cooking? - Andrea

Half Baked Cupcake

Prep Time: 2 hrs.
Cook Time: 16-18 min.
Servings:  24

Ingredients: 

• Your favorite cake mix (chocolate or yellow cake) or  your favorite cupcake recipe. 
• Your favorite cookie dough recipe (recommend using mini chocolate chips) or frozen cookie dough squares you buy at the store.

Preparation: 
Prepare Cookie Dough. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until SOLID, about 2 hours.   DO NOT skip the freezing of the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry.

Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners. 

Prepare cake mix. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven.  It's  imperative that you do not over bake (or you'll get the same dry baked cookie results); Bake for only about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*).   Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

Apparently these are amazing, but I haven't actually made them yet...planning on making them soon.  If they are disgusting the recipe will be deleted.  But if you end up trying them before me, please let us know how they are!

Pictures courtesy of All Recipes

Red Velvet Cupcakes

Prep Time: 20 min

Cook Time:  25 min

Servings: 30

Ingredients:

Cupcakes

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle Red Food Color (okay, that is a lot of red food coloring!) It doesn’t change the taste, so you can use 1 teaspoon unless the red color is really important to you.
• 2 teaspoons  Vanilla Extract

Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
2-4 cups confectioners' sugar (taste as you go)

Preparation:
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

My cousins made these for my wedding shower.  They were amazing!

If you want a quicker and easier recipe for Red Velvet Cupcakes, check out my friend's recipe here.

Oreo Truffles



 Prep Time:1.5 hour

Cook (Chill) Time:  1 hour

Servings: Large Group

Ingredients:

• 1 (16oz) package of chocolate Oreos
• 1 (8 oz) package of Cream Cheese, softened
• 2 (8 oz) packages of milk chocolate

Preparation:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin). Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. CHILL oreo balls before you dip them (refridgerate about 1 hour or freeze for 10 min.).

Dip balls in chocolate.  Take two spoons (one slotted) and kind of roll oreo ball around / spoon chocolate onto the ball. Best to dip in two batches by melting half of chocolate and dipping half of balls, then melt the rest of the chocolate and dip the rest of the balls.  That way the balls will stay cool and the chocolate won't get too hard to work with.  Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour, before serving. Store leftover truffles, covered, in refrigerator.

My Aunt, Janette, made these for a family party.  They were to die for!  Don't fret if these don't come out looking pretty, just sprinkle oreo crumbs on them or your favorite candy bar, or even drizzle on white chocolate.  It doesn't matter.  The taste will triumph the look.

Picture Courtesy of: AllRecipes.com

Chicken Pot Pie - Crockpot Recipe

Makes: 8 Servings
Prep: 20 Min
Cook: 11 Min
Slow Cook: 7 Hours

Ingredients:
1/3 c all purpose flour
1 3/4 tsp poultry seasoning
1 3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 pounds chicken thighs and breasts cut into 1 inch pieces
2 tbsp vegetable oil
2 large carrots, peeled and cut into half moons
2 celery ribs, sliced
2 red skin potatoes, scrubbed and cut into 1/2 inch pieces
8 white mushrooms, thinly sliced
1 large onion, chopped
1 1/2 c. low sodium chicken broth
2 1/4 c biscuit mix
2/4 c. milk

Instructions:
Combine flour, pultry seasoning, 1 tsp thyme, salt and pepper in a large ziploc.  Add chicken pieces and toss to coat.
Heat 1 Tbsp oil in a large nonstick skillet over medium high heat.  Remove chicken from bag with slotted spoon and ahake off excess flour.  Set remaining flour mixture aside and add checken to skillet.  Cook for 4 minutes, stirring ocassionally until browned.  Place in slow cooker
Add remainin 1 Tbsp oil to skillet and stir in carrots, celery, potatoes, mushrooms and onion.  Cook, stirring often for 5 minutes.  Stir remaining flour mixture into skillet and cook 1 minutes.  Add broth to skillet and bring to a boil.  Pour skillet conents into slow cooker.  Cover and cook on HIGH for 4 hours or LOW for 7 hours.
When there is 1 hour cook time remaining, stir together biscuit mix, milk and remainging 3/5 tsp thyme.  Drop buscuit mx by the tabelspoonful over top of chicken mixture.  Cover slow cooker bowl with a cotton dish towel and place lid over top.  Continue cooking until biscuits are cooked through.

Chicken and Brown Rice Salad

Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 3+ hours
Servings: 


Ingredients:
Salad

• 1 cup brown rice
• 1 qt (32 oz) reduced sodium chicken broth
• juice of 1/2 lemon
• 2 chicken breasts, cooked and cubed (or shredded)
• 1 bunch green onions, minced
• 6-8 oz snow peas, ends trimmed and cut into thirds
• 2 ripe avocados, chopped
• 1/2 cup pecan pieces or slivered almonds, toasted

Dressing

• 1/2 cup rice vinegar
• 1/3 cup vegetable oil
• 1 Tbsp Dijon Mustard
• 2 Large garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar

Preparation:

Combine the rice, chicken broth and lemon juice in a saucepan.  Bring to a boil, then reduce heat, cover and simmer for one hour, or until rice is tender.  Drain off any remaining liquid.  Whisk together dressing ingredients while rice cooks.  

Add the chicken, green onions, snow peas, and dressing to the rice.  Chill for two hours or more.  Add avocados and toasted nuts just before serving.

I've had this twice now when i've gone over to my good friend Abby Ivory's and absolutely love it.  It is such a good salad, and could be served as a side dish or a main dish.

Found in the "Keeping Up Cookbook."

Buffalo Wing Dip

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: Large Group

Ingredients:

• 16 oz Cream Cheese
• 12 oz Frank's Red Hot Sauce
• 1 cup chunky bleu cheese dressing
• 4 boiled boneless chicken breasts (shreded after boiled)
• 16 oz shredded cheddar cheese

Preparation:
Cut the chicken into strips and then blend with handmixer to shred (don't mix for too long or chicken may turn mushy).  In a seperate bowl mix cream cheese, bleu cheese dressing, and hot sauce with hand mixer.  Stir in chicken.  Pour mixture into a 9 x 13 dish.  Top with as much cheese on top as you wish.  Bake at 350 degrees for 30 minutes.

Best served with Celery Sticks (Tortilla chips are good too).

If you like Buffalo Wings, then you will LOVE this dip!  I'm making it for Super Bowl Sunday!

Apple Cinnamon Pancakes and Creamy Cinnamon Syrup

These are the best pancakes I've ever had, but what makes them really great is the syrup!

Pancake Ingredients:
1 1/4 c. lowfat milk
1 1/2 tsp olive oil
1 apple - cored and diced
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/2 tsp cinnamon
1/2 tsp nutmet
1 cup whole grain flour

Directions:
Place ingredients in blender and blend until well blended.

Syrup Ingredients:
1/2 cup light corn syrup
1/4 cup water
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup evaporated milk

Directions: My blender has a syrup function, so I just use that and it blends and warms this delicious syrup.  You could try doing it in any blender, just keep blending for 90 seconds.  OR you could stir it over low heat on your stove until the sugar is dissolved.  YUM!