Cookin' with the Doyle Girls

Thanksgiving

2011-11-30T14:20:00.000-08:00

my first turkey!

the whole feast!

my plate (i didn't even half, my eyes were WAY bigger than my stomach)

Thanksgiving

Menu:

Turkey

Green Beans

Rolls

Stuffing

Mashed Potatoes

Candied Yams

Gravy

Banana Cream Pie

Sunday:

· Prepare the sourdough starter:

o 2 cups warm water

o 2 cups flour

o 1 package yeast

· Place Turkey in Fridge to defrost

Tuesday:

· Bake Sourdough Bread:

o 4 3/4 cups bread flour

o 3 tablespoons white sugar

o 2 1/2 teaspoons salt

o 1 (.25 ounce) package active dry yeast

o 1 cup warm milk

o 2 tablespoons margarine, softened

o 1 1/2 cups sourdough starter

o 1 extra large egg

o 1 tablespoon water

o 1/4 cup dehydrated onion

o In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

o Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

o Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

o Brush egg wash over tops of loaves, and sprinkle with chopped onion.

o Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

· Start Yams. Prepare and then put in fridge to be cooked on Thursday.

o Candied Yams:

§ 2-3 yams, peeled and diced

§ 1 cube butter

§ 1 cup brown sugar

o Cook in a covered pot at Medium heat for 30 minutes, until tender.

o Once softened, place in the mixer, and beat until whipped and smooth. Sprinkle in nutmeg and cinnamon.

o Scoop into 8x8 baking dish, cover with marshmallows.

o Cover with Foil

Wednesday:

· Make Pie:

o Crust, Preheat oven to 475 degrees:

§ 1 cup flour

§ 1 tsp. salt

§ 1/3 cup and 1 Tbls. butter, cubed

§ 2-3 Tbls. Cold water

· Mix all together, form into ball. Wrap in plastic wrap and place in fridge 45 minutes.

· Roll out into a large circle. Gently fold into fourths, place in greased pie pan, and gently unfold.

· Press dough into plate. Don’t stretch it. Trim excess.

· Bake 8-10 minutes

o Filling:

§ 5 Tbls. Cornstarch

§ 1 cup sugar

§ ¼ tsp. salt

§ 2 ½ cups milk

§ ¾ cup half & half or evaporated milk

§ 3 egg yolks

§ 2 Tbls. Butter

§ 1 tsp. vanilla

§ 1 cup whipping cream

§ 2 bananas

· Mix cornstarch, sugar, salt in medium sauce pan.

· Add milk and half & half. Cook over medium heat until smooth and thick. STIR CONSISTENTLY.

· Pour small amount of milk mixture into egg yolks, mix, pour back into the rest of milk mixture.

· Cook another 2-3 minutes, remove from heat.

· Add vanilla and butter.

· Slice bananas into the bottom of pie shell.

· Pour filling on top, chill 3-4 hours

· Top with whipped cream and bananas

· Brine Turkey:

1 gallon water

1 bunch fresh rosemary

1 tablespoon dried thyme

10 garlic cloves

1 cup salt

1 bunch sage

2 cups maple syrup

1 gallon ice water

2 cups apple cider

§ In a large stock pot, combine the water, sea salt, rosemary, sage, thyme, maple syrup and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

§ When the broth mixture is cool, pour it into a clean 5 gallon bucket (we used a cooler). Stir in the ice water and cider.

§ Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.

Thursday:

· Make Roll dough:

o 5-6 c. Flour

o 4 T. Sugar

o 1 t. Salt

o 2 T. Yeast

o ½ c. Powdered Milk

o 2 ½ c. Water

o ¼ c. Margarine (melted)

§ Put 2 c. flour, sugar, salt, powdered milk, and yeast in bowl. Stir to mix.

§ Add 2 ½ c. very warm water and melted margarine. Mix with mixer (dough hook) about 2 minutes.

§ Add remaining flour ½ c. at a time until dough clings to hook and cleans sides of bowl. Continue mixing 5 more minutes.

§ Place in greased bowl. Turn to coat. Let rise

· Turkey:

o Preheat oven to 500 degrees

o Remove the turkey from brine and carefully drain off the excess brine and pat dry. Discard excess brine.

o Make a ‘breast plate’ out of doubled foil (in case it begins over browning)

o Place inside the cavity:

§ Fresh rosemary sprigs

§ Fresh thyme

§ Chopped onion

§ Chopped apples

§ Chopped carrots

o Rub with vegetable oil, sprinkle with salt and pepper

o Place in 500 degree oven for 30 minutes

o Check for over browning, if so add breast plate

o Reduce temperature to 350 degrees. Add the meat thermometer.

o Bake until internal temperature reached 165 degrees

o Keep in mind that brined turkeys cook about 5-10% faster so watch the temperature!

· Second Rise for rolls:

o Roll out ½” thick in large rectangle.

o Top rectangle with half of butter mixture then sprinkle with ¾ c. grated cheddar cheese on top.

§ Butter-Herb Mixture

§ ½ c. Melted Butter

§ 2 t. Rosemary

§ 2 t. Oregano

§ 1 t. Lemon Pepper

§ ½ t. Garlic Salt

o Roll like cinnamon rolls, cut and place on pan.

o Coat with remaining butter. Let rise until double.

· Prepare Stuffing:

o 12 cups cubed (1 inch) sourdough bread

o 4 tablespoons olive oil

o 2 tablespoons dried thyme

o Salt and pepper, to taste

o 2 pounds sausage meat

o 4 cups chopped onions

o 4 cups diced celery

o 2 tablespoons minced garlic

o 2 teaspoons dried sage

o 2 Granny Smith apples, cut into ½-inch dice

o 1 cup dried cranberries

o 1 cup dried small black figs (or dates), halved

o 2 cups chicken broth

§ Preheat the oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons of the olive oil, the thyme, salt and pepper. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, or until lightly toasted.

· Brown the sausage in a heavy pan, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl; discard the fat. Place remaining 2 tablespoons oil in the pan and wilt the onions, celery, garlic and sage over medium-low heat for 15 to 20 minutes, stirring often. Add to the bread cubes along with the fruit.

§ Drizzle the broth over the mixture to moisten. Toss well. Season with salt and pepper.

§ Bake with sweet potatoes after turkey is done and cooling.

· Bake Rolls:

o Bake at 425 degrees for 10-12 minutes.

· Bake Candied Yams and Stuffing at 350 for 30 minutes, until warmed through.

· Green Beans:

o Boil fresh snapped green beans, 30-40 minutes until tender

o Dice onion and bacon

o Cook bacon until crispy. Place on paper towel.

o Sautee onion in remaining bacon grease.

o Toss bacon and onion into the beans.

· Mashed Potatoes:

o Peel and chop

o Boil

o Mix on high, add:

§ Little milk

§ Parsley

§ Minced garlic

§ Salt

§ Pepper

§ ½ cube of butter

· Gravy:

o 4 Tablespoons unsalted butter

o 4 tablespoons all-purpose flour

o 1 teaspoon dried thyme

o Salt and pepper, to taste

o 1 tablespoon chopped parsley

· Whip the whipping cream for pie

Strawberry Mango Salsa

2011-11-22T09:01:00.000-08:00

Best dessert ever. I made this the other night, and we ate it so quick, I couldn't believe how fast all the chips were gone! And it's the easiest thing ever!

Strawberry Mango Salsa

1 mango, finely diced

8-10 strawberries, finely diced

1 tsp. vanilla extract

couple shakes of basil

one shake cinnamon

Mix well, chill in fridge for a about an hour. Serve with Cinnamon Tortilla Chips:

Cinnamon Tortilla Chips:

3-4 flour torillas

Pam light cooking spray

Cinnamon sprinkle

Preheat oven to 300 degrees. Spray cookie sheet with Pam. Stack the torillas on top of each other, cut with pizza cutter into 8 triangles. Arrange each chip onto the coated sheet, and spray the tops of totillas with Pam as well. Sprinkle with cinnamon. Bake for 10-15 minutes until they feel crisp and start to brown.

Baked Chicken Fajitas

2011-11-16T18:37:00.001-08:00

Tonight's dinner discovery did not disappoint! It was so yummy and filling, and low low LOW cal! Try this baby out! We didn't even need sides with this meal, and it was on the table within 40 minutes from freezer to belly!

Baked Chicken Fajitas

6 servings, 118 calories/serving

6 Boneless Skinless Chicken Tenders, sliced

7-8 mini sweet peppers, sliced

1/2 white onion, sliced

1 can diced tomatos

1 can diced green chilies

2 tbls. olive oil

2 tsp. cumin

2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1.2 tsp. oregano

Pre-heat oven to 400. Pile all ingredients into a medium sized baking dish, and toss to coat everything with spices and oil. Bake for 30-35 minutes, until chicken is cooked thoroughly.

Serve with warmed tortillas.

Cranberry Almond Breakfast Muffins

2011-11-16T18:24:00.000-08:00

I was reading through an app on my phone for Health and Fitness UK magazine, and I came across this yummy looking recipe...had to try it out! Problem was, all the measurements were listed in milimeters and grams, not cups and teaspoons, weird right? I also didn't have some of the healthier ingredients they called for, so I improvised it into this recipe of my own, and added a crumble topping. It turned out delicious, and I added up the calories with my 'not so healthy' ingredients, and they turned out to be 300 calories/muffin. With a yummy glass of vanilla soy milk in the morning, it's delicious!

I'll list the recipe with my ingredients, and the ingredient they called for, so you can decide what you'd like to use:

CRANBERRY ALMOND MUFFINS

1/2 c. vegetable oil (sunflower oil)
1 T. white sugar (caster sugar)
2 eggs
2 T. plain greek yogurt (low-fat yogurt)
1 minced honey crisp apple (any apple)
1/2 c. dried and sweetened cranberries (dried unsweetened cranberries)
1/2 c. all purpose flour (wholemeal flour)
1/4 c. whole grain oats (porridge oats)
1 T. chopped almonds (flaked almonds)
1 tsp. baking powder
1 tsp. brown sugar
1 T. chopped almonds

Preheat oven to 350 degrees. Mix first 6 ingredients together. In seperate bowl, mix the next 4 dry ingredients. Fold into wet mixture, just until mixed. Pour into 6 muffin liners. Mix brown sugar and remaining chopped almonds, and sprinkle on top.

Bake for 20 minutes

Each muffin:

calories: 300

total fat: 21.2 g

cholesteral: 80 mg

total carbs: 24.6 g

Panko Breaded Salmon and Mandarin Salad

2011-11-16T18:22:00.000-08:00

Lately Ryan and I have been really trying to lose some extra weight. I'm about 4 pounds from pre-baby size, and 8 pounds from my goal weight. Ryan is about 15 pounds from his goal weight.

To help us accomplish our goals, I've been cooking a lot healthier and cutting out a lot of our past 'staple foods'. I've found some new things that are really good, and a much healthier alternative, like quinoa and greek yogurt, both high in protein without the extra fat that meat has. Also, I've been packing veggies into EVERYTHING! Spinach in scrambled egg whites, and just doubling the amount of produce called for in recipes.

The dinner I made tonight was SO yummy and filling, and only 486 calories...can't beat that! I don't remember where I found the recipe, so I can't link you to it, but I'll post it here, along with the calorie count for each part of the meal. If you try it, then come back and comment to let me know if you loved it as much as we did!

Panko Crusted Salmon

368 calories per serving, serves 2

1/4 cup panko bread crumbs

1/2 tsp. kosher salt

1 tsp lemon pepper

2 salmon filets (7 oz each)

1 tsp canola oil

Line a baking sheet with foil. Pre heat oven to 400. Combine salt, panko, and lemon pepper on a dinner plate.

Add oil to a large non stick skillet and heat to medium high. Dredge one side of the salmon in the bread crumb mixture, and place that side down on the skillet. Cook 3-4 minutes, until golden brown. Transfer salmon to the foil lined sheet, now with the crispy side up, and bake in the oven about 10-15 min. depending on the thickness of your filets.

Serve with the following fruit salsa on top

Mango Salsa

40 calories per serving, serves 4

1 mango, diced

1/2 medium red onion, minced

1 lime, juiced

1/4 cup cilantro, chopped

kosher salt and ground black pepper to your taste

(I've made this with peaches before too, just as yummy. Also, if you have a jalapeno, de-seed it and it's yummy to chop up in there too for an extra kick)

Then the yummy salad I made was super easy to throw together!

Mandarin Salad

30 calories per serving, serves 4

2 cups loosely packed spinach

1 head of petite heirloom lettuce heads (the multi-pack at Costco)

1 can Mandarin oranges, drained

1/2 medium red onion, minced

chopped or sliced almonds

Mandarin Salad Dressing

48 calories/Tbls

1/4 cup white vinegar

1 tsp kosher salt

couple grinds of black pepper

3/4 cup white sugar

1 tsp mustard

1 green onion, FINELY chopped

1/2 cup vegetable oil

put all ingredients in the blender. Or if your blender is broken like mine, get out the whisk and give your arm a work out!

Cupcakes with Cream Filling and Whipped Chocolate Ganache Frosting

2011-02-15T11:22:00.001-08:00

Devil's Food Cupcakes with Cream Filling and

Whipped Chocolate Ganache Frosting

(Makes 24 cupcakes)

Make your favorite kind of prepared cake mix, or from scratch. I just used Betty Crocker's Devil's Food, and they were perfect. Let cupcakes cool completely.

Cream Filling

7 oz container marshmallow cream

1/2 cup softened butter

1/3 cup powdered sugar

1 tablespoon water

1/4 teaspoon salt

With an electric mixer beat ingredients together until creamy, add a few drops of food coloring for whatever the occasion. (pink for Valentines Day, green for St. Patricks...)

Attach a large round tip to pastry bag (I just use the tips in the corner cut out of a zip-lock) and fill with cream. Insert tip into cupcake and fill until cupcake slightly expands

Ganache Frosting

12 oz semi-sweet chocolate chips

1 cup heavy cream (not half and half!)

place chips into a work and pour cream over the top. Heat in microwave until chips are soft. Allow mixture to sit a minute in container to continue melting the chips. Stir well. Let come to room temperature. With electric mixer beat until fluffy.

Attach large star tip in pastry bag and fill with frosting. Pipe onto cupcakes.

Carmelitas

2009-12-21T14:05:00.000-08:00

This is Mom's recipe, and apparently she used to make them a lot when we were little, but I don't remember them very well. We made them this weekend, and they are delicious! I think they are going to have to be re-included in the holiday baking routine!

Basic Chocolate Cookie Dough

1/2 cup butter - softened

1 cup sugar

1 egg

1/3 cup milk

2 envelopes (1 oz each) premelted chocolate

1 cup chopped pecans

1 tsp. vanilla

2 cups flour

1/2 tsp. baking powder

1/2 tsp salt

Mix butter, sugar, egg, chocolate, milk and vanilla. Mix in remaining ingredients on low speed to form a soft dough. Wrap dough in wax paper and refrigerate until firm - approx. 2 hours.

Heat oven to 400 degrees.

Unwrap 18 carmels and cut them in half. Wrap the chocolate cookie dough around each 1/2 piece of carmel to form a small ball. Place on ungreased cookie sheed. Bake about 7 minutes or until set. Cool.

Chocolate Sauce

1 1/2 cup powdered sugar

1 envelope premelted chocolate

2 Tablespoon light corn syrup

2-3 Tablespoon hot water

In a small bowl blend sugar, chocolate, corn syrup and water. Dip top of baked cookies in chocolate glaze, then dip in ground nuts (walnuts or pecans).

Makes about 3 dozen.

Peppermint Bark

2009-12-21T13:44:00.000-08:00

This holiday treat is delicious and so easy (easy seems to be my theme with recipes these days). I actually have to give credit to Lauren who found the recipe and made it first. Between the two of us, we have made it several times already so far, and we always get requests for the recipe!

Ingredients:
2 bags milk chocolate chips
2 bags white chocolate chips
2 tsp. peppermint extract
8 peppermint candy canes (preferrably red and green striped)

Directions:
1. Line a large cookie sheet with foil
2. In a microwaveable bowl, melt milk chocolate chips, stirring every 30 seconds. When melted, add peppermint extract and stir until blended. Spread chocolate over cookie sheet. Refrigerate for 30 min.
3. Crush candy canes in a bag with a rolling pin.
4. Melt white chocolate chips in microwave, stirring every 30 seconds. Add 1/3 - 1/2 of the crushed candy canes to melted chocolate. Spread over the top of the hardened milk chocolate.
5. Sprinkle the remainder of the candy canes over the white chocolate, and press in.
6. Refrigerate for at least 1-2 hours before breaking apart. If it's not refrigerated long enough, the bark will not break apart well. When it has refrigerated long enough, press a knife into the bark and it should break into nice large pieces.

Bread Sticks

2009-12-09T14:15:00.000-08:00

Super easy and super yummy! We had these with lasagna the other night and loved them!

1T yeast, dissolve in 1/2 C warm water ** I did this amount but the dough would not form so I added another 1/2 C warm water with 1T yeast.

2T sugar

1/2 tsp salt

3 C flour

Mix and knead for 3 minutes (i just did in the kitchen aid). Let rest for 10 minutes. Melt cube of butter on cookie sheet. Roll dough on floured surface (pretty thin) and cut into strips using lots of flour. roll in butter and place back together in the same rectangle shape on cookie sheet. Sprinkle generously with garlic salt and Parmesan cheese. Let raise about 10 minutes. Bake at 375 about 20 minutes.

This can be made early in the day, covered with tin foil, and refrigerated until about an hour before dinner. Let come to room temp and raise 10 minutes. then bake as directed.

Layered Pumpkin Cheesecake

2009-12-09T13:46:00.000-08:00

I made this instead of pumpkin pie for Thanksgiving. I normally am not a pumpkin fan, but this was really good! A nice change from the traditional pie!

CRUST
2 cups crushed gram crackers
1/4 cup butter or margarine, melted
a dash of cinnamon and nutmeg

CHEESECAKE
4 packages (8 oz) cream cheese, softened
1 cup sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Heat oven to 300. Grease 9-inch spring form pan with shortening or cooking spray. Wrap foil around pan to catch drips. in small bowl, mix gram cracker crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bow;, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

Bake 1 hour 25 min to 1 hour 30 min or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 more minutes. Remove from oven; place on cooling rack. Without releasing sides of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosed cheesecake again. Carefully remove side of pan. Place cheesecake on serving plate and store covered in refrigerator.

**This recipe is from betty crocker.com :)

Banana Oat Breakfast Cookie

2009-11-03T18:23:00.003-08:00

Ty and I threw these cookies together the other day and not only were they easy, but they were delicious and nutricious as well! I got the recipe out of a Healthy Living magazine, and the nutritional information was included. I have included them here as well just to prove that these just might be the most healthy cookies you have ever eaten - and liked!

Per cookie: 227 calories, 6 g total fat (1 g saturated fat), 0 mg cholesterol, 77 mg sodium, 37 g carbohydrate, 4 g fiber, 6 g protein

Ingredients:

1 large banana, mashed (1/2 cup)

1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

2 tsp ground cinnamon

1/4 tsp. baking soda

1 cup dried cranberries or rasins (I think chocolate chips would also be good in this recipe!)

Directions:
1. Preheat oven to 350 degrees. Lightly coat a cookie sheet with nonstick cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2. Using a 1/4 cup measuing cup, or a ice cream scoop, drop mounds of dough 3 inches apart on prepared baking sheets. Flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.

3. Bake 14 to 16 minutes until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Crockpot Shredded BBQ Beef

2009-10-21T09:30:00.000-07:00

These are oh so yummy and oh so easy!
1 Beef Roast (I usually use a Chuck Roast but any will work)
1 large onion
1 C water
2T beef bouillon (about 4 cubes)
1 tsp dried oregano
1 tsp chili powder
hot sauce to taste (I don't use this)
1/2 C BBQ sauce
1/4 C Ketchup
1/4 C Vinegar (I use red wine)
1/4 C Brown Sugar
1T Worcestershire sauce

Put roast and onions in crock pot. Put everything else in a saucepan and bring to a boil. Pour liquid over roast and cook all day in crock pot. Shred roast when ready to serve and put shredded meat back into sauce. Serve on rolls, buns, or wrapped in a tortilla!

Chicken Pot Pie

2009-09-10T14:41:00.000-07:00

This is one of my all time favorites, and it goes great in the fall. So wait for one of these days when it gets a little cool, and give it a try. I don't think you will be dissappointed!

Ingredients:
1 lb skinless, boneless chicken breasts - cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup potatoes, cubed
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 clove minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1 can cream of chicken soup
2 (9 inch) unbake pie crusts - brush bottom crust with egg whites

Directions:
1. Preheat oven to 375.
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Add cream of chicken soup. Simmer over medium-low heat until thick Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in teh top to allow for steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Zucchini Bread

2009-09-10T14:34:00.000-07:00

It's that time of year - what do we do with all of this zucchini? I know a lot of people make zucchini bread, but I tried to make this recipe more "healthy" and I really like the result, and also knowing it is a little better for me than your traditional quick bread. So, enjoy!

Ingredients:
1 1/2 cups white flour
2 cups whole wheat flour
4 tbsp. Flax seed meal
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp baking powder
4 eggs
2 cups white sugar(or Splenda Baking equivalent - just as good!)
3 tsp. vanilla extract
1/2 cup vegatable oil
1/2 cup applesauce
4 cups grated zucchini
1 cup chopped walnuts (optional - I don't usually use)
1 cup chocolate chips (optional - I always use! - did I mention this recipe was supposed to be healthy?)

Directions:
1. Preheat oven to 350.
2. Sift together flour, salt, soda, cinnamon, nutmeg, baking powder and sugar.
3. Beat together eggs, vanilla, oil and applesauce. Add with zucchini to dry ingredients and mix well. Stir in nuts and/or chocolate chips if desired. Pour into 2 greased loaf pans or 1 greased bundt cake pan (I like the bundt pan personally).
4. Bake at 350 for 1 hour.

Eclair Cake Dessert

2009-09-08T21:20:00.001-07:00

I got this recipe from my friend and I think it is DELICIOUS! Not to mention easy to make. It's a nice thing to make for a shower, or a party with a bunch of people.

Ingredients:
1 c. Water
1 cube butter
1/4 tsp. Salt
1 c. flour
6 eggs
8 oz cream cheese
3 c. milk
2 small boxes instant vanilla pudding
1 tub Cool Whip
Chocolate Syrup

Directions:
Boil water, butter and salt. Take off heat and add flour, and beaten eggs 1 egg at a time. Spread on greased cookie sheet and bake at 400 degrees for 15-20 minutes. Let cool.
Mix cream cheese, milk and pudding. Layer over crust. Top with Cool Whip. Swirl chocolate syrup over the top. Refrigerate for 1 hour before serving.

Garden Vegatable Pasta

2009-08-31T15:30:00.000-07:00

This is a recipe I put together when I was trying to figure out how to use all the veggies that were coming out of my garden. The veggies, combined with a few things I pulled out of the pantry and the freezer made a huge and delicious meal. Everyone loved it - even the kids! It's easy to vary the veggies depending on what you have.

Ingredients:

1 red onion

1 zucchini

1 yellow squash

1 tomato

4-5 orange carrots

4-5 purple carrots

1 green pepper

1 box penne pasta

1 jar alfredo sauce, warmed

1-2 tbsp. olive oil

2 C. frozen cooked shrimp, thawed, with tails removed

salt and pepper to taste

Directions:

Boil noodles as directed on package until slightly firm.

In Wok, add olive oil and warm. Add veggies in order of crispness, chopped into large chunks. For example, I added the carrots first since they take the longest to cook, then added the squash, pepper, onion, and the tomato last. When veggies are done, add the cooked pasta and the thawed shrimp. Finally, add the alfredo sauce, and salt and pepper to taste. You end up with a delicious, healthy, filling meal!

Peach Raspberry Dump Cobbler

2009-08-24T16:43:00.000-07:00

We made this cobbler while we were up at the cabin. It was my first ever dutch-oven cobbler, and it turned out really good. Not to mention, it was very easy to make.

Ingredients:
2 cans peach pie filling (or 2 cans peaches)
1/2 bag frozen raspberries
1 white or yellow cake mix (I used white)
4 Tbsp. Corn Starch
1 16.5 oz bottle Sprite

Directions:
Mix frozen raspberries with cornstarch. Spray bottom of dutch oven with cooking spray. Dump peaches and raspberries in dutch oven. Cover with the dry cake mix. Pour Sprite over cake mix. Sprinkle cinnamon over the top. Place dutch oven on 12 hot briquetts, and place 12 briquetts on the lid. Cook for 30-45 minutes, rotating the dutch oven and the lid every 15 minutes. Cobbler is done when cake mix is cooked and slightly brown, and fruit mixture is bubbly.
Enjoy with your choice of Cool Whip, Whipped Cream or Ice Cream!

amazing shish kabobs

2009-07-20T21:52:00.001-07:00

this is my families favorite summertime dinner, it's so good, and beleive me, you'll want to make the full amount, and if you have left over meat, you can just leave it raw and put in freezer bags and save for next time!

Steak Marinade:
2 pounds of roast, have the butcher cut into 2 inch chunks

mix:
1/4 c oil
2 T vinegar
1 t. onion salt
1 t. celery salt
3/4 t. garlic salt
1/2 salt
1 t. oregano
1/4 t. course black pepper
1 t. mustard
1 small bay leaf, crushed

Coat the meat and let stand over night in fridge

Chicken/Turkey Marinade:
2-3 pounds chicken or turkey breast, cut into 2 inch chunks

mix:
1 can Sprite
3/4 c. soy sauce
3/4 c. oil
1/4 t. garlic powder
1/2 - 1 t. horseradish

Coat the meat and let stand over night in fridge

Other additions:
depending on what you like/dislike you can add to this list, this is just what my family likes:

-bacon wrapped carrots: cook the carrots until you can get a toothpick through, but not enough that they are mushy (boiling about 10 minutes) cut bacon in half, and wrap around the carrot, hold in place with a toothpick, (it sounds weird, but believe me...so good!)
- bacon wrapped squash: same way as above, but you don't have to cook the squash, it's already soft enough
- purple onion
- sausage, in about 1 inch pieces
- brats, in about in inch pieces
- green, yellow, and red peppers
- mushrooms

We usually just put all the ingredients out on the table and let people build their own kabob, or you can put them together before hand. We have this trough that we use for the bbq brackets, but a grill works just fine, you just have to watch it closer to make sure the veggies don't burn before the meat is done, so cook on a low heat.

Enjoy, and happy summer!!!

Fresh Cherry Pie

2009-07-15T15:26:00.001-07:00

Okay, so this was the first time I have ever made a Fresh Cherry Pie, and also the first time I have ever tried a lattice top crust, so the pie may not exactly be pretty, but it sure was good!
Here is the recipe I used:
1 batch of double crust pie dough (use your favorite recipe, or even pre-made)
4 cups fresh cherries, pitted
*Hint: I do not have a cherry pitter, but I opened up a paper clip and used one of the bent ends to pop the pit out the top of the cherry. You can also try poking them out with a straw*
1 cup sugar
4 Tbsp. Minute Tapioca (I used this, and it helps to thicken the filling, however, next time I might just try some flour or cornstarch)
1 tsp. vanilla extract
1/4 tsp almond extract
1/2 tsp. salt
3 Tbsp. butter

Directions:
Mix all ingredients except butter, and let rest for 15 min. Pour in pie pan lined with bottom crust. Cut up butter into small cubes and place around top of filling. Cover filling with top crust. *Optional: Brush top crust with egg wash (mixture of 1 egg and milk), and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 50 minutes or until filling is bubbly and crust is golden. *Tip: I like to cut a hole out of the middle of a piece of foil and cover the pie with it so the edges are covered, and the middle is exposed. I will take the foil off for the last 15 minutes or so. This helps keep the edges from getting too brown or burned, while the middle cooks.

Fruit Dip

2009-05-31T21:39:00.000-07:00

My friend Hayley made this for bunco and it was delish!

1 package cream cheese (I used 1/3 fat kind)
1 C brown sugar
1/2 C sugar
1 tsp Vanilla
1/2 bag Chocolate Covered Heath Toffee Bits (I couldn't find these so I smashed 2 Skor bars up really fine and it worked great!)

Serve with fruit . . . it's super yummy with apples!

Black Bean Salsa

2009-05-31T21:31:00.000-07:00

This is my favorite chip dip to make for just about anything!

2 Cans Black Beans - drained
1 Jar Green Salsa Verde (I use Herdes)
1 Can diced tomatoes, with liquid (I use Rotel)
1/2 bag frozen white sweet corn
1/2 white onion
1 tsp Garlic
3T Red Wine Vinegar
3 Avocados - diced
Cilantro ( I have used fresh and dry, both are great!)
Serve with Tortilla chips and enjoy!

BBQ Chicken Pizza

2009-04-28T17:58:00.000-07:00

mmm, this is delicious, and it's Ryan's favorite, so I've made it enough times to perfect it!

Pizza Crust:
1 package (2 1/4 tsp) yeast
1 cup warm water (105-115 degrees so it won't kill the yeast)
1/2 tsp salt
2 tsp olive oil
1 1/2 Tbls. sugar
2 c white flour

Mix everything together, grease a bowl, place dough in it, and cover and let rise for about an hour until double in size.
Spread on a greases pizza pan, bake at 400 for about 5 minutes by itself, then add toppings:

Chop 2 large chicken breasts into small pieces. Cut half a purple onion into small pieces. Saute chicken and onion together in a little bit of olive oil and shake in some Montreal Steak Seasoning (depending on how 'zesty' you like it, we like about a teaspoon's worth I'd say). After sauteing, put it in a bowl, and mix in enough BBQ sauce to just cover it all.

Spread BBQ sauce on the baked crust (I just use whatever we have in the house, tonight I used Hunt's Honey BBQ), place chicken and onion mixture on top next, then 2 cups of Italian mixed cheeses, sprinkle more Steak Seasoning and the parsley.

Place back in the 400 degree oven for about 10 minutes, or until cheese just starts to brown...mmm! enjoy it!

Fried Onion Strings

2009-04-25T19:35:00.000-07:00

This is a great side to hamburgers, steaks, soups, or anything really. Not terribly healthy, but delicious nonetheless.

Ingredients:
1 large sweet or yellow onion sliced very thin
3/4 cup blue cheese dressing
3/4 cup milk
splash or two of hot sauce
1 cup flour
1 teaspoon each salt, pepper and garlic powder
1 1/2 - 2 cups oil

Directions:
Mix dressing, milk and hot sauce together in lage resealable plastic bag. Toss in sliced onion rings and chill for 45 minutes. In second large plastic bat, mix together flour, salt, pepper and garlic powder. Heat oil to 375 degrees (use electric skillet if possible). Shake excess dressing off of onions and toss into flour mixture, shake well. Being careful not to crowd the pan, drop prepared onions inot oil and cook until lightly browned. Drain on paper towel and keep warm.

White Chicken Chili

2009-03-19T15:08:00.000-07:00

I got this recipe from my friend Hayley's food blog and it is delish, and super easy!

1 package boneless skinless chicken breasts
1 onion
1 package Italian seasoning
1 large can green chilli's
2 cans white corn
2 cans white navy beans
2 cans garbanzo beans
chicken bullion granules
salt/pepper
cumin

In the morning put your chicken in your crock pot with a tiny bit of water in the bottom. Add 1 onion, green chilli's, and your Italian seasoning and let cook on high for 4-5 hours. It should be really moist and you should be able to shred it with a fork. When it gets to that point, shred the chicken completely.
Add your canned goods, with juice and all. Stir everything together and add seasonings to taste. Add about 2 tbsp. of bullion, and a few tsp. of cumin, but do whatever floats your boat. Let this simmer all day long and serve with some grated mozzarella cheese on top.

Banana Breakfast Shake

2009-02-15T15:32:00.000-08:00

This shake is delicious and oh-so-easy. It doesn't take much, but after all the blending, you end up with enough to fill 2 tall glasses, plus a little more!

Ingredients:
1 c. milk
1 banana
1 Tbsp. honey
4-5 ice cubes

Directions:
In a food processor or blender and milk, banana and honey. Blend until smooth. Add ice and blend until smooth. Enjoy!

Hamburger Soup

2009-02-08T17:46:00.000-08:00

I like this one, I make it when mom and dad are gone, it's super easy.

1 lb ground beef
1 C. chopped onions
1C. carrots - cut
1C. celery - sliced
1C. Potatoes - cubed
2 tsp salt
1/2 tsp pepper
1 tsp beef bouillion
1 bay leaf / pinch basil
1 can stewed tomatoes
6-8 C. water

Brown meat, then put everything together in a big pot.
Simmer for 3-4 hours

Chex Muddy Buddies

2009-02-08T09:34:00.000-08:00

9 Cups Chex
1 C. Semisweet chocolate chips
1/2 C. Peanut butter
1/4 C. butter or margarine
1 tsp. vanilla
1 1/2 C. powdered sugar

1: Measure Chex into large bowl, set aside
2: Microwave chocolate chips, peanut butter, and butter for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.
3: Pour into 2-gallon food storage plastic bag.
4: Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

mozzarella sticks

2009-02-03T15:16:00.001-08:00

I made these for the super bowl and they were a hit! i need about triple what I made, but there's always next year! And to make it better, it's so easy!

1/4 c flour
salt and pepper
2 eggs
bread crumbs
italian seasoning
garlic salt
string cheese

--cut up the string cheese into thirds.
-in a zip lock bag shake the cheese with flour and salt and pepper, until coated
--beat eggs, then toss the floured cheese in the eggs
-after the egg mixture, put the cheese in another zip lock bag with the bread crumbs, italian seasoning, and garlic salt

after they've been all coated, heat vegetable oil in a fry pan, and fry until crispy on the outside, and melty inside!
**serve with marinara sauce!

Soft Sugar Cookies

2009-01-30T11:04:00.000-08:00

Okay, so we make these at least once a month around here at the boys request, but secretly I love them just as much! So so soft and super yummy! 3/4 C margarine
1 C sugar
2 eggs
1/4 tsp. vanilla
2 1/2 C flour
1 tsp baking powder
1 tsp salt

Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with baking powder and salt, mix well. Chill for a couple hours. Roll 1/2 inch thick on floured surface and cut into shapes. Bake on ungreased cookie sheet at 400 for 8 to 10 minutes.

* I've tried these with butter instead of margarine and they get to hard when chilling so they won't even roll out. Also I cook them for 9 minutes and when they come out they seem like they might need a few more minutes, but just leave them on the cookie sheet for a few minutes and then transfer them to a wire rack to finish cooling and they will be perfect!

Broccoli and Cheese Soup

2009-01-30T10:52:00.000-08:00

This is a super easy and yummy soup that my mom used to make whenever my dad was on a business trip . . . lets just say we looked forward to those business trips! It is one of my favorite soups and my kids gobble it right up!

3T Butter
3/4 C chopped onion
4 1/2 C water
6 cubes chicken bouillon
3 C egg noodles
3/4 tsp. salt
1 head chopped broccoli
1 1/2 tsp. garlic powder
1 1/2 C milk
1 block Velveeta cheese

Saute butter and onion for 3 minutes. Add water and bouillon, then turn on high. Add noodles and salt, cook for 3 minutes - uncovered. Stir in broccoli and garlic, simmer for 4 minutes - covered. Add milk, cheese and pepper to taste. Heat through and enjoy!

"What a Jerk" Wraps

2009-01-16T14:35:00.000-08:00

These wraps are really good, and depending on the Jerk Sauce you choose, can either be mild, or a bit spicy!

Ingredients:
1 1/4 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
Kosher Salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/3 c. jerk sauce (liquid version, not dry mix or rub)
2 cups cooked white rice, warm
3/4 c. diced or crushed pineapple
1/4 c. chopped macadamia nuts
3 Tbs. fresh mint (if you have it)
2 tsp. fresh lime juice

Tortillas (I like the spinach or tomato-basil kinds)

Directions:
Preheat oven to 400 degrees.
Combine the chicken with 1 tsp. Kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a glass baking pan.
Bake until chicken is cooked through, 10-15 minutes.
Add the rice, pineapple, nuts, mint and lime juice and mix thoroughly.
Divide among tortillas and wrap.

yummy fudge!

2009-01-06T13:16:00.000-08:00

this is the recipe for the fudge i made on Christmas

1 c. and 1 T. butter
4 c. sugar
1 c. evaporated milk
1 T. Karo Syrup
1 t. vanilla

Bring to boil, boil consistently for 2 minutes, remove from heat.

Add:
1 package milk chocolate chips
1 package semi-sweet chocolate chips
32 large marshmallows (about 1/2 the bag)

Mix consistently until it's all melted and smooth, pour into a a buttered cookie sheet. Let it sit out at room temperature to solidify (it gets crackly and dry in the fridge)

roasted turkey/chicken

2008-12-23T18:48:00.000-08:00

this is the picture from the recipe

this is how mine turned out...not as pretty, but still delicious!

I found this recipe online and decided to make it for a pre-Christmas dinner for Ryan and I tonight, and it turned out amazing! It's really flavorful and moist!

Preheat oven to 350°

Marinade:

1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (don't throw away lemon rinds)
--Combine ingredients in a bowl. Whisk until smooth and creamy.

Turkey:

1 (15-pound) free-range turkey (I used a 5 lb. chicken for Ryan and I)
2 bunches fresh poultry herbs (I used dried Rosemary and Marjoram)
---Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. (I used a 9X13 pan and just lined it with foil)

Tie turkey legs together and cover tips with foil (so they don't burn). Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs, or spinkle them. Pour the marinade over the turkey.
Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours.

Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.

Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

Russian Teacakes

2008-12-22T14:26:00.000-08:00

This is a recipe from Mom that I have always loved. Another Holiday cookie that I must make every year. (These three cookies are what I have given to my neighbors the last 2 years.) I have to be sure to give most of them away, or suddenly I will find that I have eaten half the batch. They are just the right size to just pop into your mouth!

Ingredients:
1 c. butter
1/2 c. powdered sugar
1 tsp vanilla
2 1/4 c. flour
1/4 tsp. salt
3/4 c. chopped walnuts

Directions:
Preheat oven to 375 degrees.
Bake for 15-20 minutes. Roll in powdered sugar while still warm. (I also found this year that is faster and works just as well to dump them all in a ziplock bag with some powdered sugar and give them a little shake, then just dump them on a plate and voila! pretty little cookies.)

Gingersnaps

2008-12-22T14:17:00.000-08:00

I have not always been a fan of Gingersnaps, because I do not particularly like a cookie that "snaps". I prefer my cookies soft and chewy. I came across this recipe and now have to bake these every year because they are soft, chewy, and very tasty.

Ingredients:
3/4 c. butter
1 c. white sugar
1 egg
1/4 c. molasses
2 c. flour
1 T ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. white sugar for decoration

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Egg Nog Cookies

2008-12-22T14:09:00.000-08:00

A delicious cookie, especially if you love Egg Nog. Perfect for the Holiday Season!
Ingredients:
2 1/4 C. flour
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. brown sugar
1/4 c. white sugar
3/4 c. butter, softened
3/4 c. egg nog
1 tsp. vanilla
2 egg yolks

Directions:
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon and nutmeg in smaller bowl and set aside.
Cream together the sugar and butter. Add egg nog, vanilla and egg yolks and beat until smooth.
Add the flour mixture and mix until combined, be careful not to overmix.
Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool immediately. Sprinke with mixture of powdered sugar, nutmeg and cinnamon.

Cheese Ball

2008-12-22T13:23:00.000-08:00

This cheese ball is just delish! We would make them every year with my mom to give out to neighbors at christmas time and now I do the same. It's really easy and extra yummy! The recipe is just a estimate because I usually just eyeball it :)

2 Packages Cream Cheese

1 C Sharp cheddar cheese - grated

1/2 Can chopped black olives

2-3 Green onions - chopped

Mix ingrediants together and form into a ball. Then roll in chopped pecans and enjoy with crackers.

Glazed Ham

2008-12-11T14:32:00.000-08:00

This is the only way to cook ham, according to me. The ham turns out really moist and tender - it falls right apart! And the flavor is awesome - it goes great with the potatoes below.

Ingredients:
1 (8 lb) bone-in shank ham (not the spiral cut kind, although we have used that when it was the only kind we could find)
4 cups of water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 Tablespoons liquid smoke flavoring
2 Tablespoons Worchestershire sauce
1 pinch ground cloves

Directions:
1. Preheat oven to 275 degrees. Place ham in roasting pan, preferrably on top of a rack so the ham is not sitting directly on the bottom of the pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid, or aluminum foil if you don't have a lid.
2. Bake 6-8 hours. Remove from the oven. Pour off drippings and reserve 1 cup. Debone ham, removing any excess fat as well, and return to the roasting pan.
3. Skim fat from the top of the drippings and discard. In a small bowl, mix one cup of the drippings with the other ingredients. Pour over ham, cover and return to oven.
4. Bake for another 30-40 minutes. Let stand for 10 minutes before serving.

Cheesy Potato Casserole

2008-12-11T13:51:00.000-08:00

I made this recipe for the first time on Sunday when my oven was over-booked. We were cooking ham all day, which left room for little else. This poses a problem everytime because we like to have cheesy potatoes, and also rolls when we make ham. This recipe was a great solution, and I can't believe I had never considered making the potatoes in the CROCKPOT before! They were delicious, and I think we will do this from now on!

Ingredients:
7 medium potatoes (about 2 lbs.)
1 can (10 3/4 ounces) cream of chicken soup
1 container (8 ounces) sour cream
1 small onion, chopped or 1 tablespoon minced onion
1/4 cup plus 3 tablespoons butter or margarine, melted, divided
1 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 to 2 cups Stove-top stuffing mix (uncooked)

Directions:
Peel potatoes and cut into 1/4 inch strips; set aside.
Combine soup, sour cream, onion, 1/4 cup butter and salt in bowl.
Lightly butter inside of 5 quart Crockpot Slow Cooker and place potatoes inside. Mix cheese with potatoes. Pour soup mixture into Crockpot; mix well. Cover top of potato mixture with stuffing mix and drizzle with remaining 3 tablespoons butter. Cover; cook on Low 8 to 10 hours until potatoes are tender or on High 5 to 6 hours.

Tip:
Cook potatoes in boiling water about 30 minutes or until tender and then cut into strips. Mixture should be on Low 6 to 8 hours or on High about 2 hours, until potatoes are tender.

Variation:
Substitute 2 packages (16 ounces each) frozen hashbrowns for potatoes and prepare as directed. Cook on Low 4 to 6 hours or on High 2 hours.

Creme Brulee French Toast

2008-11-17T22:30:00.000-08:00

This is the best french toast ever! I had it for the first time a few months ago while staying at a friends house in St. George and HAD to have the recipe! (Thanks Brooke!) It's very rich and sweet, so great for the holidays! I don't put anything on it, but it would be delish with some fresh strawberries or topping of your choice!

1/2 C butter
1 C packed brown sugar
2 T corn syrup
8-12 pieces Texas toast bread
5 eggs
1 1/2 C half & half (you can also use heavy cream)
1/4 tsp salt
1 tsp vanilla

Melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour into large, greased jelly roll pan ( I just used a large cookie sheet ) and spread over surface. Place 8 to 12 slices of bread in a single layer in pan. Mix eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for 30 - 40 minutes (until golden brown)

* I don't do the whole refrigerate overnight thing . . . and it turns out just great!

yummy cran-apple salad

2008-11-03T17:02:00.001-08:00

ok, this is super easy, and as you know, delicious!

1 head of Romaine lettuce
I like to add Hearts of Romaine from the bag if I'm making a bigger salad
1-2 sweet apples
Crasins
Brianna's Poppy Seed dressing

That's it, just mix it up and it's so good!

pumpkin chocolate chip cookies

2008-11-01T23:43:00.000-07:00

these are the most delicious cookies ever! and to make it ever better, it's the easiest recipe too! My friend at work got the recipe at a Weight Watchers meeting, and each cookie is only 1 w.w. point, so that's a little ego boost while you're eating 20 of them in a row! ENJOY!

1 box of Spice cake mix
1 small can of pumpkin
chocolate chips (i use a little less than half a bag)

bake at 375 for about 10 minutes, mmm!

{ Salted Pumpkin Seeds }

2008-10-30T16:07:00.001-07:00

We like to make this yummy snack after carving our pumpkins. Soaking the seeds overnight in the salt water really makes the difference. I just adjust the recipe according how many pumpkin seeds we dig out!

Ingredients:
2 cups water
1/2 cup salt
2 cups pumpkin seeds

Directions:
Combine water and salt in saucepan. Cook and stir until salt dissolves; cool. Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel.
Place on cookie sheet. Bake at 300 F until seeds are dry, about 1 hour.

{ Banana Bread }

2008-10-28T13:17:00.000-07:00

I love making banana bread in the fall. I know everyone probably has their own recipe, but this recipe is simple and oh so yummy! I just started adding the flax seed and you can't even tell it's in there! Enjoy!

2 C sugar
4 beaten eggs
1 C butter, softened
6 mashed bananas
1/2 C milk
4 C flour
4 T flax mill (optional)
2 tsp baking soda
1 tsp salt

Cream butter and sugar. Add all other ingredients and mix well. Bake at 350 for 50 - 60 minutes, or until a toothpick comes out clean. This makes 2 large loafs and then the rest I usually make into mini muffins for the kids. If you do the mini muffins, bake at 350 for 10 - 12 minutes.

{ Parker House Rolls }

2008-10-27T16:45:00.000-07:00

After years (and I'm talking YEARS) of failing in my attempts to make good dinner rolls (yes, there were even tears involved), I got this recipe from my sister-in-law Kricky and have finally found success! I probably make these 3 out of 4 Sundays in the month. I have adjusted the recipe a little bit to incorporate whole wheat, but the original recipe uses just white flour which are really good as well. I usually cut the recipe in half which is perfect for my family (makes 10-12 rolls). The whole recipe calls for one egg, so when cutting it in half, I just beat the egg and then pour in what looks like half.
Enjoy!

4 cups all purpose white flour
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast (1 package = 2 1/2 teaspoons)
1 cup butter (2 sticks) softened
1 large egg

In a large bowl, combine 2 cups white flour, 1/4 cup whole wheat flour, sugar, salt and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup whole wheat flour or enough to make a thick batter; continue beatin 2 minutes, occasionally scraping bowl. With mixer on lowest speed, stir in enough additional flour (2 cups white, 1/2 cup whole wheat) to make a soft dough.
Using the dough hook on your mixer (or on a lightly floured surface), knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup whole wheat) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (I usually turn my oven on to warm while I am making the dough, then turn it off and let the dough rise in there) until doubled, about 1 1/2 hours. Punch down dough by pushine down the center of dough with fist, then pushin edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Melt remaining 1/2 cup butter in a bowl. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4 inch round cutter (or drinking glass), cut dough into circles. Holding dough circle by the edge, dip half into melted butter, fold in half and pinch edges together. Arrange folded dough circles in rows in a cassarole pan, each nearly touching the other. Brush the tops with butter. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned, at 350 degrees.

{ FRUIT & VEGGIE SHAKE }

2008-10-22T13:08:00.000-07:00

I have started drinking these almost every day to help get all my fruits and veggies in. They are so yummy and my kids even love them!

2 c ice
1 c juice ( I like to use Naked's Mighty Mango )
1 banana
1 pear
1 apple
2 or 3 giant handfuls of spinach

Blend all ingredients in a blender or food processor and enjoy!
* You can really use any combo of fruit that you like . . . as long as you have more fruit than veggies, you can only taste the fruit! Also, if you freeze the banana first, it makes the texture more like a smoothie.

{ SALSA }

2008-10-11T09:35:00.000-07:00

This salsa is so yummy! Kasey will eat the entire batch in a week . . .

2 cans diced tomatoes w/ green chillies, drained. ( I use rotel )

1 Green pepper

1 red pepper

1 large onion

1 T white wine vinegar

1 T red wine vinegar

Garlic powder

Chili powder

Cilantro - dried or fresh

Salt

Pepper

Blend everything together in a blender or food processor. If you like it more chunky then add a chopped pepper and onion after you are done blending. I don't measure the spices but just add to your liking!

* When I have fresh tomatoes I use those instead of canned. Probably about 5-6 large tomatoes.

{ CHICKEN AZTECA }

2008-10-09T20:43:00.000-07:00

This is a favorite around here. The picture doesn't do it justice . . .

3-4 good size boneless skinless chicken breast
2 C Salsa, divided
2 Cans black beans, drained
1/2 bag frozen corn
2 8ounce packages cream cheese ( I use the low fat kind and it's just as yummy!)
2 tsp. cumin
2 garlic cloves, minced

Combine black beans, corn, 1/2 of the salsa, garlic and cumin in crock pot. Arrange chicken on top and cover with remaining salsa. Cook on low for 4-6 hours. Remove the chicken and shred or cut into pieces. Put back into crock pot and add the cream cheese. I usually cube it first so it melts a little easier. Serve over rice and garnish with shredded cheese!

{ VEGGIE & BEEF STIR FRY }

2008-09-20T19:59:00.000-07:00

Steak of your choice (I used round steak) cut into thin strips
Veggies of your choice (I used carrots, mushrooms, snow peas, and asparagus) but you could use whatever your family likes!

So this is way easy. Just heat up some olive oil in a large skillet. Then brown your meat on high. Then add veggies adding the harder ones first. Add mushrooms just before serving or they will get to soggy. Then when everything is cooked to your liking pour the sauce over the stir fry. I put the lid on and let it simmer for just a few minutes. We like to eat this with steamed rice . . . yummy!

Sauce
2 T corn starch
2 T sugar
1 T salt
soy sauce (I just eye it but probably about 1/2 C )
cooking wine (equal parts to soy sauce)

{ CHICKEN CEASAR SALAD WITH NOODLES }

2008-09-16T19:49:00.000-07:00

1 bag romaine lettuce

3 large chicken breasts ( boneless skinless )

1/2 of a 12 ounce box of rainbow rotini

1 bottle ceasar dressing

croutons

shredded Parmesan cheese

Put chicken in a large Ziploc bag, cover with some ceasar dressing and let it marinate in the fridge for a few hours. Cook chicken on the grill, then cut into bite size pieces. Cook your noodles and once they are drained and rinsed with cold water, put them in a bowl and toss with some ceasar dressing. Let them cool in the fridge and then toss the rest of the ingredients together into a salad. I like to leave the croutons out until right before eating so they don't get soggy :)

{ TACO SOUP }

2008-09-13T20:49:00.000-07:00

This is a yummy fall time soup that everyone loves around here!

1 pound ground beef

1 can black beans-drained

1 can pinto beans -drained

1 can kidney beans -drained

1 can corn - drained

1 can diced tomatoes w/ green chilis

1 small can tomatoe sauce

1 package taco seasons

2 cups water

Cook the ground beef in big soup pot. Drain fat, then add all other ingrediants. Heat on Med -High until boiling and then simmer until you are ready to eat! You can serve with sour cream and shredded cheese. We like to crunch up tortilla chips or fritos and put them in as well!