Tuesday, December 15, 2009

Candy Cane Popcorn

4 qts. popped corn (can be measured using a 2 qt. pitcher)
2 c. whole nuts
3 c. mini marshmallows
1 1/2 c. spiced gumdrops
1 c. butter
1 1/3 c. sugar
1/2 c. corn syrup
1 tsp vanilla

Mix popcorn nuts, marshmallows and gumdrops in large mixing bowl. Melt butter in large saucepan, add sugar and corn syrup. Bring to a boil, stirring constantly. Simmer 3 minutes. Add vanilla. Blend well. Pour over popcorn mixture. Mix well. Let stand 2 minutes to cool. With dampened hands, shape mixture into candy canes, balls, or whatever you would like. Arrange on wax paper to set. Wrap in plastic wrap and store at room temperature. Yields: 9 large servings.

Monday, November 16, 2009

Crockpot Orange Chicken

I found this recipe on the A Year of Slow Cooking Website (I just call her the Crockpot Lady). It was great! I think that I would have preferred it to be a little more spicy and a little less orangey (I think it could be solved by adding either a little bit of water, or less concentrate), but it was great nevertheless!

Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt (or less)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

The Directions.

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.


Saturday, October 10, 2009

Apple Cinnamon Muffins

Our camera really needs to be replaced. The pictures are coming out fuzzy, and the focus is off, and the button used to fix it is broken. Sorry!
These muffins are so good! I found them on Baking Bites. They are light, easy, and delicious!

Apple Cinnamon Muffins
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.
Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.
In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool muffins on a wire rack.

Makes 12.

Notes: I didn't add the sugar on top, and they were still delicious. Also, it made about 14 muffins.

Monday, September 21, 2009

BBQ Chicken Bacon Pizza

I stole this from Michele's recipe blog. It was SO Yummy! Thanks Michele!
Barbecue Chicken Bacon Pizza with Caramalized Onions

Makes 2 pizzas*

1/2 recipe bread dough
your favorite barbecue sauce (I used hickory flavored Bullseye)
1 chicken breast
1/2-1 lb. bacon
1 medium onion
mozzarella cheese

Peel onion and cut into thin slices. Heat a little oil in a frying pan, add onion, separating rings, then reduce heat to medium and cook until golden. Place bacon on cooking sheet and bake at 400 for about 12-15 minutes. While bacon is cooking, preheat barbecue grill; cut chicken breast into 3 tenders and coat with barbecue sauce. Grill 3-4 mintues on each side. Let rest and cut into tiny pieces. Remove bacon from oven and blot on paper towels. Crumble or cut into small pieces.

Make bread dough according to recipe, except don't let the dough raise. Use half of the dough for 1 pizza. Roll out dough on a pizza stone; spread barbecue sauce first then layer the chicken, bacon, onions then cheese. Bake at 425 for about 15 minutes. You can do both pizzas at once if you have 2 pans or one at a time, just roll out the second half of the dough after you slide the first pizza off. I actually only make one pizza at a time and just bake the other half of the dough as a loaf of bread. In that case, separate the dough right after it's done mixing and immediately put it in the loaf pan to let it rise for 25 minutes. Bake at 350 for 25minutes.

Wednesday, August 12, 2009

Chocolate Chip Pound Cake

I got this recipe from my Taste of Home cookbook. It was so moist and super yummy!

Chocolate Chip Pound Cake

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
4 c. flour
4 tsp. baking powder
1 tsp. baking soda
2 c. sour cream
1 (12oz) bag semisweet chocolate chips (minus 1/4 cup)

1/4 cup chocolate chips
2 Tbs. butter
1 1/4 cup powdered sugar
1/2 tsp vanilla

Preheat oven to 350*. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, powder, and soda; add to creamed mixture alternately with sour cream. Fold in chocolate chips.
Pour into greased and floured 10 inch fluted tube pan. Bake for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Cool completely.

For glaze, in a saucepan, melt chocolate chips and butter over low heat. Remove from heat; whisk in the sugar, milk, and vanilla until smooth. Working quickly, drizzle over cooled cake.

Foot scrub that works wonders

Foot Scrub

Olive Oil

Put some sugar in a cup, add olive oil until the sugar mix spreads relatively easy. You don't want it to be runny. Add some vanilla (or scented oil if you have it) to make it smell a little better if you want.

Daniel and I used this for pedicures last night, and it works wonders!

Michele's Lime Rice

Lime Rice

2 cups rice
2 cans chicken broth (plus some water)
cilantro, to taste
Juice from 1 lime
1 small onion chopped

Saute the onion in some olive oil. Add rice. Stir constantly until rice becomes opaque (3-5 minutes). Add broth and water. Bring to boil, reduce heat and cook on low for 15 minutes. Add cilantro, and lime juice. Stir. Continue to cook for about 5 minutes, or until rice is done.

Pico de Gallo/ Mom's fresh Salsa

Pico De Gallo

4-5 Roma Tomatoes
1/2 white onion (or one small one)
1 jalepeno (chopped)
cilantro, to taste
salt and pepper, to taste

Tomatillo Dressing

Tomatillo dressing

1 packet buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayo
2 tomatillos (rinsed and husks removed)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
jalapeno, seeded (you can use half or whole, depending on how much heat you like)

Place in blender and puree until smooth. Refrigerate 1-2 hours before serving.

Cafe Rio Salad

I pulled back some of the lettuce so you could see the different layers.

Sweet and Spicy Shredded Pork

3-4 lb. pork roast (I used chicken)
1 large can El Pato Sauce
1 small can tomato sauce
1 cup brown sugar
1 cup coca cola

Cut the roast into chunks and place in crockpot. Mix the rest of the ingredients in a bowl and pour about half over the pork, reserving the rest. Cover pork and cook on high for about 4-5 hours. Remove pork and shred. Discard sauce and wipe out crock pot. Put shredded pork back into crock pot and pour remaining sauce over it. Cook on low for another 2 hours. (The chicken cooked a little faster).

Serve Cafe Rio burrito style (or salad style): Melt monterey jack cheese on tortilla (try my tortilla recipe), top with rice, black or pinto beans, pork and tomatillo dressing. Fold and top with guacamole, lettuce, pico de gallo, etc.

Friday, May 29, 2009

Grandma's Caramel Popcorn

This recipe is from Daniel's Grandma, Theora. I saw it on Juli's blog, and had to try it. Plus, I was looking for a yummy snack for a party. It is almost as good as I remember it (I don't know if anyone can make it like she does). Thank you Juli!

Grandma's Carmel Popcorn
8 quarts popped popcorn (about 1 cup unpopped corn)
2 cups brown sugar
1 cup (2 sticks) butter
1 1/2 cups corn syrup
1 t salt
1/2 t baking soda
1 t vanilla

Pop popcorn. Sift through and discard any unpopped kernels. Bring brown sugar, butter, corn syrup, and salt to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add soda and vanilla. Pour mixture over popcorn and stir. Bake in oven 1 hour at 250. (My grandma told me that she uses the biggest disposable foil pans that she can find to bake the popcorn in. I found some big ones at the dollar store that worked well.) Take out of oven every 15 min and stir. Separate as soon as you can and store in a large Tupperware.


I LOVE these! They are chocolate snickerdoodles. Anything is better with chocolate in it!


1 1/4 c. shortening
2 c. sugar
2 tsp. vanilla
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
2/3 c. cocoa
1/2 tsp salt

Preheat oven to 350* F. In a mixing bowl combine shortening, sugar, vanilla, and eggs. Mix until creamy. Then add the rest of the ingredients. Mix together well. Form into small balls, roll in powdered sugar. Bake 8-10 minutes.

Oatmeal Cookies

These cookies are really great. They are super easy, and don't take any ingredients that you don't have at home. Mom Standage gave me this recipe and I really enjoy it. My only suggestion/idea is to try them with peanut butter in them.

Oatmeal Cookies

1 c flour
1/2 c packed brown sugar
1/2 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1/2 c shortening
1 egg
1/4 tsp vanilla
1/4 c chopped nuts
3/4 c oatmeal

I a mixing bowl stir together flour, sugars, baking soda, baking powder, and salt. Add shortening, egg, and vanilla. Beat well. stir in oats and nuts. Form into balls. dip tops in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375* for 10-12 minutes.

Makes approx. 3 1/2 dozen

Thursday, May 28, 2009

Chicken and Ham Tetrazzini

This is a delicious recipe that I found in a Cookbook that my mom gave me. We love it! I usually half this recipe. It makes a lot!

This picture isn't very good quality...sorry. :)
Chicken and Ham Tetrazzini
1 pkg spaghetti noodles
2 T salad oil (I use vegetable oil)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 1/2 cup milk
4 cups of cooked chicken
1 cup cooked ham
1/2 cup green pepper, chopped
1 cup black olives, halved
1 cup Parmesan cheese, grated

Cook noodles until tender; drain. Then pour oil over and toss. In each of 2 un-greased 9x13 pans. Mix 1 can of mushroom soup, chicken soup and 3/4 cup milk. Stir in 1/2 meats, spaghetti, green pepper and olives. Sprinkle 1/2 cheese over each casserole. Bake uncovered at 375* F degrees for 40 minutes. Stir often to keep moist.

Creamy Chicken Noodle Soup

This is a delicious recipe that we got from Juli's recipe blog. It is so delicious and so easy.

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 onion, chopped
2 qt. water
2 large carrots, sliced
2 celery stalks, sliced
1-1/2 teaspoons dried parsley
1/4 teaspoon ground sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and tear into big chunks. Set chicken aside. The liquid will reduce so you will need to add 2 or 3 cans of chicken broth and bring broth back to a boil. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce:
¾ cup butter
1 cup flour
4 cups milk
1/2 to 1 t lemon juice

Over medium heat, melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness. Stir chicken into soup! Serve warm with some yummy bread or biscuits!
Note: Once the cream sauce has thickened, do not allow to boil as it may separate

Tuesday, May 12, 2009

Skillet Bow Tie Lasagna

I got this recipe from my Taste of Home cookbook. It was SO good, and super easy. It is a new family favorite.

Skillet Bow Tie Lasagna
1 lb ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 T. dried parsley
2 t. dried oregano
1 t. salt
2 1/2 cups uncooked bow tie pasta
3/4 c. small-curd cottage cheese
1/4 c. grated Parmesan cheese

In a large skillet, cook beef, onion, and garlic over med. heat until beef is no longer pink. Drain. Add the tomatoes, water, tomato paste, parsley, oregano, and salt. Mix well. Stir in pasta. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender. Stir once. Combine cheeses, drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Enjoy!

Makes 4 servings

Tuesday, May 5, 2009

Chicken and Black Bean Enchiladas

We enjoyed this tasty recipe from Julianne's blog for Cinco de Mayo.

Chicken and Black Bean Enchiladas

2-15 oz. cans black bean refried beans
2 t chili powder
1 t ground cumin
1 T diced jalapeƱos
1 lb cooked chicken breast in strips
6 – 8" flour tortillas
1 Cup Enchilada Sauce
4 oz grated Monterey jack cheese
½ cup chopped green onions, optional

Preheat oven to 400 degrees. Combine beans, chili powder, cumin, jalapeƱos in a mixing bowl. Spoon equal amount of mixture onto center of each tortilla. Divide chicken evenly over bean mixture. Roll up each tortilla. Fold in ends and place side by side in the bottom of a shallow, greased baking dish. Top with enchilada sauce, cheese & onions. Cover with foil & bake 20 minutes. Uncover and bake 10 more.

Monday, May 4, 2009

Chicken Tikka Masala

This recipe was so YUMMY!! Daniel and I really enjoyed it. We stole it off of my Sister (in-law)'s recipe blog. We will definately be making this again!

Chicken Tikka Masala
1 cup plain yogurt
1 T lemon juice
1 t ground cumin
1 t garam masala
1 t ground cinnamon
2 t paprika (if you want it spicy use cayenne pepper)
2 t black pepper
1 T ground ginger
1 t salt
2-3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for at least one hour (I ended up marinading for a day and a half and it was great!). Grill or cook chicken in frying pan. Discard marinade.

1 T butter
2 cloves garlic, minced
1 jalapeno pepper finely chopped (make sure to take out the seeds if you don't want it too spicy)
2 t ground cumin
2 t paprika
1/2 t salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken to sauce to coat. Garnish with fresh cilantro. Serve over hot rice or couscous.

Monday, April 27, 2009

Two Crust Pie Pastry

This is a great pie crust! It turns out great every time.

2 cups flour
1 tsp. salt
2/3 plus 2 T. shortening
4-6 T. cold water

In medium bowl mix flour and salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water until all flour is moistened and pastry almost leaves side of bowl. 1-2 more T. water may be used if necessary.

Gather pastry into a ball. Divide in half. Shape halves into two flattened rounds on lightly floured surface. Wrap pastry in plastic wrap and refrigerate for 45 minutes. (This helps the pastry to be more flaky. If chilled longer, let it soften a little before rolling out.)

Roll on lightly floured surface and put in tin.

Chicken Pot Pie

This is a delicious recipe from the Betty Crocker cookbook.

10 oz. Frozen mixed veggies
1/3 c. butter
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 - 3 c. cut up cooked chicken

1. In sauce pan melt butter over med. heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubble; remove from heat. Stir in broth ad milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Removed from Heat.
2. Heat oven to 425
3. Make pastry. (see two crust pie pastry). Roll 2/3 of the pastry into 13 inch square. Ease into un-greased 9 inch square pan. Pour chicken mix into pan.
4. Roll out rest of pastry. Place over chicken mix. Turn edges of pastry under and flute.
5. Bake about 35 minutes, or until golden brown.

Monday, February 2, 2009


We saw this recipe on Juli's blog, tried it and loved it. We had it again tonight, and it is definitely a favorite! It is way easy, so it makes the meal all the more enjoyable.

Beef Taquitos

1 T vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 glove garlic, minced
1 lb ground beef
1/2 cup salsa
2 t chili powder
1/2 t salt
1/4 t pepper
10 (6-inch)flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack

Heat the oven to 400 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with a damp paper towel. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, them bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and salsa (I also like to garnish mine with a little lettuce).

Orange Blueberry Muffins

These were yummy! We tried out this recipe on Saturday morning and really loved it.

Orange Blueberry Muffins
2 1/4 c. flour
2/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine
3/4 c. plain yogurt (I used vanilla)
1 sm. orange, peeled, seeded, and finely chopped. WITH JUICE!!
2 tsp. grated orange peel
2 lg. eggs
1 1/2 c. blueberries

Preheat oven to 400*F. Prepare muffin tin. Whisk flour, soda, powder, and cut in margarine. In a small bowl combine yogurt, orange, peel and mix until well blended. Stir in eggs. Make a well in the center of the flour mix. Stir in orange mix until flour is just wet. Fold in blueberries. Spoon batter into muffin tins (they should be about 2/3 full). Bake 20-25 min. until browned and toothpick is clean. Cool on wire rack.

Tuesday, January 27, 2009

Thai-Style Coconut Chicken

This has become one of our very favorite meals. I like to add some lime juice, as well as some coconut, in addition to what it calls for in the recipe. YUMMY!

1 Tbls. Vegetable oil (I didn't use any)
1 lb. chicken breast, cut into bite size pieces
1 tsp. grated lime peel
1 tsp. grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeno chili, seeded and finely chopped
1/4 c. fresh cilantro
1 can (14oz) coconut milk (not cream of coconut)
1 tsp. packed brown sugar
1/2 tsp. salt
1 tablespoon soy sauce

1 c. sugar snap peas (I sometimes use a stir fry mix or regular peas if I don't have these on hand)
1 med. bell pepper, cut into 1 inch cubes
1 med. tomato, chopped (abt. 3/4 c)
1 Tbls. chopped fresh basil leaves
Hot cooked Jasmine (I just used regular white) rice

In nonstick wok or 12 inch skillet, heat oil over high heat. Add chicken, stir-fry 2-3 mins, until chicken is no longer pink in the center. Add lime, ginger, garlic, chilies, and cilantro. Stir-fry 1 min.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to med. Simmer uncovered 3-5 mins, stirring occasionally, until vegetables are crisp-tender. Stir in tomato (out of personal preference I omitted this step and used the tomatoes as a garnish).
Spoon into shallow serving bowls, top with basil. Serve with rice.

Tuesday, January 20, 2009

Texas Flour Tortillas

I had never made tortillas before last night. I had never really thought about trying. Yesterday afternoon I looked at the menu and realized that we didn't have enough store bought tortillas to make the meal I had planned. So I decided that I would try to make some. I was WAY nervous. I looked at a couple of recipes on the internet, but this one sounded the most intriguing. I got it off a blog called the Homesick Texan.

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

They were delicious! They were chewy and thick--just the way I like tortillas. We ended up having tacos and we at ALL of the tortillas. I couldn't help myself. What can I say, they were delicious, and...I am pregnant (that excuse works for almost everything! Too bad I only have a month and a half left). So, to make an already long story shorter, I was very proud at my first attempt to make tortillas, and I plan on making these again. Thank you Homesick Texan!!

Monday, January 19, 2009

Homemade bread

This recipe is SO easy! It makes making bread worth it!

10 1/2 cups white bread flour or wheat flour (not all-purpose) (grind 6 1/2-7 cups of wheat and it will equal about 10 1/2 cups)
1/2 cup sugar
1 tablespoon salt
2 rounded tablespoons SAF instant yeast
3 tablespoons liquid lecithin
4 cups hot tap water

Mix dry ingredients. Add lecithin (do not measure the lecithin! It is too sticky. Just pour 3 quarter size amounts and it will equal about 3 Tbs. lecithin.) and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. Do not add water or flour to the dough after it has finished mixing. Spray counter and pans with cooking spray. Take dough out of bowl immediately, kneed, and shape into loaves (give them a good spanking to get the air bubbles out). Put them into 4 loaf pans (4x8 size) and cover lightly with a towel. Let raise for 25 minutes. Bake at 350 for 25 minutes.

Chicken and Rice

This is a pretty good, and very easy meal. We really like it.

2 cans Cream of Mushroom Soup (or Chicken, or one of each)
2 cans water (or one can water and one milk)
2 cups rice
4-6 chicken breasts (you could also do drumsticks, or thighs)
onions, to taste (I do about 1/2 an onion)
Salt and Pepper to taste

Preheat oven to 375*F. Add soups, water, rice, onions, and salt and pepper to a 13x9 pan. Stir. Place chicken on the top. Cover, and bake for about an hour or until rice has cooked.

Sunday, January 11, 2009

Stephen's Penne Pasta

We tried this recipe from Daniel's brother Stephen. It is yummy! I would have liked it just a little spicier, but it was still delicious!

Penne Pasta with Smoked Ham & Pepper Cream Sauce
1/4- ½ lb. Smoked ham, cubed
1 T extra virgin olive oil
1 small red and 1 small yellow bell pepper, seeded and chopped
2 fresh jalapeno peppers, seeded and minced (so they won’t be spicy; also, wear gloves)
salt and pepper to taste
2 cups chicken broth
1 ½ cups heavy cream
1 lb. Penne pasta, cooked and still hot
Parmesan cheese, grated

The sauce takes a long time so start it first and do the rest while it’s reducing. Reduce chicken broth in pan to 1/3 cup. Add heavy cream and reduce over high heat till desired sauce consistency. While all that is going on, saute ham in olive oil, over medium heat, till slightly golden. Do not brown. Remove ham from pan; saute red and yellow peppers for a minute. Add jalapenos, salt and pepper, and saute till peppers are softened (2-3 minutes). Remove peppers. When sauce is thick enough, taste for salt and pepper; then add the ham and peppers.
Meanwhile, in large pot bring 4 quarts water to rolling boil. Add 1 T salt. Add penne pasta. Stir to separate. Cook till al dente; drain.
Place hot pasta in large bowl. Pour ham/pepper sauce over it. Toss well, sprinkle with Parmesan cheese, and serve immediately.

Thursday, January 8, 2009

Mom's Butter Baked Rice

This picture is really blurry, and not professional, BUT the rice tastes very good...Promise!

My mom made this several times, and I love it! We like to eat it with fish, but it could be used as a side dish for practically anything.

1/3 c. butter (I use less and it turns out great)
1 c. rice
1 can condensed chicken noodle soup
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1 tsp. pepper

Put butter, rice, and soup in a med size sauce pan. Add one can of water. Bring to a boil. Add remaining ingredients. Turn stove to low, cover, and let simmer for about 20 mins. Stirring occasionally. Rice is done when water is boiled out, and rice is tender (I have had to add a little more water before).

Oven-Fried Fish

Sorry about the poor quality picture...it tastes great even if it doesn't look it!
Prep: 15 min, Bake: 10 min, Serves: 4

1 lb. Cod, haddock or other medium-firm fish fillets, abt. 3/4 inch thick
1/4 c. cornmeal
1/4 c. dry bread crumbs
1/4 tsp. dried dill weed (if fresh, 3/4 tsp.)
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. milk
3 Tbs. butter, melted

1. Move oven rack to position slightly above middle of the over. Heat oven to 500*F.
2. Cut fish into 2x1 1/2 inch pieces. In shallow dish, mix cornmeal, breadcrumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mix.
3. Place fish in ungreased 13x9 inch pan. Drizzle melted butter over fish. Bake uncovered about 10 mins or until fish flakes easily with a fork.

This is another great fish recipe, and it is SO easy, and SO yummy. I like to double or triple the spice and herbs, but it tastes great either way!

Orange-Almond Trout

1 lb trout, salmon or other medium firm fish fillets, about 3/4 inch thick
1/4 c. butter
1/4 c. sliced almonds
1 med. onion, sliced
1/2 c. flour
1 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
2 oranges, peeled and sectioned (This is not the peel and section to eat as a snack, this is gourmet peeling and sectioning with a knife...here is a link if you don't know how: http://localfoods.about.com/od/preparationtips/ss/sectioncitrus.htm)

1. If fish fillets are large, cut into four serving pieces.
2. In a 10 inch skillet, melt butter over med. heat. Cook almonds and onion in butter, stirring occasionally, until onion is tender. Remove almonds and onion with slotted spoon; keep warm.
3. In shallow dish, mix flour, salt, paprika and pepper. Coat fish with flour mix. Cook fish in same skillet over med heat 6-10 mins, turning once, until fish is brown and flakes easily with a fork.
4. Top fish with almonds and onion. Garnish with orange sections.

Prep time: 10 mins
Cook time: 15 mins
Serves: 4

We liked this recipe a lot. However, we like spices so I added twice the amount of paprika and pepper that it called for, and I still didn't think it was enough. I also thought that it would be great if the fish had a little bit of a citrus flavor instead of just garnishing with oranges...Either way, it was really good and we will have it lots.

Monday, January 5, 2009

Fried Rice

4 c. cooked rice
2 eggs
3 Tbs. oil
1/2 c. cubed meat (ham, chicken, beef...whatever you want)
1/4 c. chopped onions
3 Tbs. soy sauce
Mixed vegetables (these are optional, but I definitely prefer the veggies)

Put 1 Tbs. oil into a large skillet. Beat eggs and pour into skillet. Cook like an omelet (flat and roundish) until eggs are not runny. Dump onto a cutting board and cut into small strips about 1/2 inch wide and 1 1/2 inches long.
In the same pan heat 2 Tbs. oil, and brown meat. Add onions, soy sauce, and mixed veggies. When all are heated through, add rice and meat mixture into a serving bowl. Mix well. When rice and meat are evenly mixed, add eggs and stir in gently. Serve with a Chinese dish.

Fry Bread

4 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 c. powdered milk (optional)
2-3 Tbs. oil

Mix together all ingredients. Scoop to the side of the bowl. Pour a small about of warm water into bowl and mix with ingredients. Repeat until dough is smooth and elastic. On a lightly floured surface, kneed dough for about 3 mins.
Shape dough into several flat, round, pizza-like pieces.
Add oil to frying pan (may need a little more). Fry bread in a frying pan. Cook until golden brown.

These are great served with refried beans, and other taco toppings. We also like them with honey on them.

Grandma's Baked Beans

2 cans pork and beans
8 oz can of tomato sauce
2 Tbs. vinegar
1 lb. hamburger
2 Tbs. mustard
1/2 c. brown sugar
1 Tbs. cloves
1 Tbs. Worcestershire sauce
1/2 onion, chopped

Brown hamburger, once browned add onions. Combine all ingredients into a 9x13 pan. Bake for 30 minutes at 375* F. Serve with corn bread and salad.

*This also works great in the crock pot. It is way easy, but tasty.

Saturday, January 3, 2009

Potatoes Au Gratin

6-8 med potatoes
1 can cream of mushroom soup
1/2 c. grated cheese
1 small onion
1 c. sour cream or mayonnaise
salt and pepper to taste

Boil and peel potatoes (I often don't peel mine). Cube potatoes. Preheat oven to 350* F. Mix all ingredients together in a 9x13 pan. Sprinkle more cheese on top. Bake until hot and bubbly, and cheese is melted.

Grandma Coleman's Potato Soup

Chop or cube 6 potatoes and 1 onion
1-1 1/2 grated carrots
1/2 cube butter
1 can evaporated milk (I use regular)
salt to taste

Boil potatoes and onion until tender. Add veggies. When they are cooked, add butter, milk, and salt. Thicken with corn starch or flour. Serve with rolls.

I have used sour cream, and regular milk. You can also use any vegetable you would like. This recipe takes LOTS of practice. It has taken me a long time to master her recipe...and it still doesn't turn out perfect all the time. Regardless, it is YUMMY!

Grandma's stuffed peppers

2 peppers(any color) cut in half
1/2 c. uncooked rice
1/2 lb. hamburger (add some onions if wanted)
1 8 oz can tomato sauce
spaghetti or taco seasoning, to taste
frozen or fresh veggies (optional)
grated cheese

Bring 1 c. water to boil. Add 1/ c. rice. Cover rice, and turn heat to low. Simmer for 20 mins. Meanwhile, boil water. Put peppers in it and boil for five minutes. Brown hamburger, add tomato sauce, seasoning, and veggies. add cooked rice to tomato mix. Put peppers in an 8x8 pan, fill with mix. Top with grated cheese. Bake at 350* for about 20 minutes, or until cheese is melted.

Serves: 4

Aunt Cathy's Taco Soup

2 qt. canned diced tomatoes
1 16 oz can corn w/ water
2 small (16 oz) or one large can of kidney beans
2 lbs hamburger
2 Tbs taco seasoning mix (or flavor to taste)
Tortilla chips
grated cheese
sour cream

Brown hamburger and add seasoning. Meanwhile, add tomatoes, corn, and beans to a large pot. Bring to a boil. Add hamburger. Boil 1 minute. Serve over chips with cheese and sour cream to top.

We love this recipe at our house. If you don't have all the beans, or want to use fresh tomatoes, go ahead and experiment. I have tried a million different things with this recipe, and it usually turns out just fine.

Thai Chicken Fettuccine

1 c. Salsa
1/4 c. creamy peanut butter
2 Tbs. orange juice
2 Tbs. honey
1 tsp. soy sauce
8 oz. uncooked fettuccine
3/4 lb. chicken breast, cut in strips
1 Tbs. Vegetable oil
1 med. red pepper julienned
1/4 c. minced cilantro

For sauce, in a microwave safe bowl combine the first 5 ingredients. Cover, and microwave on high for 1 minute (mine needed more time). Stir, set aside.
Cook Fettuccine according to package directions. Meanwhile, in large skillet, cook chicken in oil over med. heat for 3-5 minutes or until browned. Add pepper. Cook until crisp-tender.
Drain Fettuccine, top with chicken mixture and sauce(I personally prefer the sauce, then the chicken mixture). Sprinkle with cilantro.

We really, really love this! I always get a little nervous for some reason when I make it, and I think that it is because of the unusual mixture of ingredients. You will be happy to know that it always turns out great, and I love it!

Mom's Lemon Linguine

Tomato mixture:
2-4 c. chopped tomatoes
2-4 fresh basil leaves chopped(I used extra dried basil and it was fine)
2 Tbs. dried basil
2 Tbs. dried parsley
2-4 cloves garlic, minced
4 Tbs. olive oil
Juice of two lemons.

Butter Cream sauce:
4 Tbs. butter
1 c. cream
juice of 2 lemons
lemon zest

Mix tomato mixture and let sit at room temp. while preparing butter cream sauce. Melt butter and mix in cream. Bring to a boil. Slowly add lemon juice and zest stirring constantly. Cook on med heat until reduced by half. Cook Linguine, drain and add butter sauce. Top pasta with tomato sauce, grilled chicken, and fresh Parmesan cheese.


This is a favorite dessert at our house!

Mix until crumbly:
1 c. flour
3/4 c. oatmeal
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon

Preheat oven to 350*F. Mix all ingredients. Will be crumbly. Sprinkle over any fruit. Put in oven for about 20-25 mins, or until fruit is soft. Serve warm or cold.

I like to make two batches and line the pan with the crumble before I put the fruit in. I also usually use a large can of canned fruit, and just pour out 1/2 the juice. If I use fresh fruit, I usually put some water in with it depending on how juicy it is.

The Famous (if you've tried them you know) Pittsburg Pumkin Squares

1 white or yellow cake mix (no pudding)
3/4 c. soft butter
4 eggs
1 large can pumpkin
2 tsp. cinnamon
2/3 c. milk
1/2 c. brown sugar
1 c. sugar
6 oz. pecans

*Preheat oven to 350* F
1. Stir cake mix (setting one cup aside), 1/2 c. butter, and 1 egg together until dough-like consistency is reached. Spread in the bottom of a greased 9x13 pan.
2. In another bowl mix pumpkin, cinnamon, milk, eggs, and brown sugar. Pour over bottom crust.
3. Mix remaining cake mix, 1/4 c. melted butter, and 1 c. sugar. Sprinkle over the top of pumpkin mix. Sprinkle nuts on top.
4. Bake 1 hour at 350*F. Refrigerate overnight.

Serve with whipped cream or ice cream. Can be served hot.

Honey Crackle Corn

4 quarts freshly popped popcorn. (Enough to fill a 9x13 pan almost to overflowing)
1 c. nuts(optional)
1/2 c. butter
1 c. brown sugar
1/4 c. honey
1 tsp. vanilla

Put popcorn in a 9x13 pan. sprinkle with nuts. In a saucepan melt butter, sugar, and honey over med. heat. Add vanilla. pour over popcorn. Stir until well mixed. Bake in a preheated oven at 250* F for 1 hr. Stirring every 15 minutes.

Caramel Popcorn Balls

In sauce pan combine:

1 cube butter
1 c. karo syrup
1 lbs. brown sugar

Cook to softball stage and add:

1 can sweet condensed milk

Mix. Pour over very large bowl of popcorn. YUMMY!

Fudge Frosting

1/2 c. butter
2 c. sugar
3 oz. unsweetened chocolate
2/3 c. milk
1/2 tsp. salt
2 tsp. vanilla

Mix all ingredients except vanilla in a 2 1/2 qt. sauce pan. Heat to a rolling boil, stirring occasionally. Boil one minute without stirring. Place pan of frosting in bowl of ice and water. Beat frosting until smooth, and desired consistency. Stir in vanilla.

Fills and Frosts 2 8 or9 inch layers, or a 13x9 pan.

Mom's Lemonade Cake

1 pkg. lemonade jello (3oz)
1 pkg lemon cake mix
3/4 c. oil
3/4 c. water
3 eggs
6oz can lemonade
1 1/2 c. powdered sugar

Mix first 5 ingredients and beat at med. speed for 3 mins. Bake in a 13x9 pan at 350* F for 30-40 mins. Cool and punch full of holes with a toothpick (I used a fork). Thaw a 6 oz can of lemonade and mix with 1 1/2 c. powdered sugar. Spoon over cake slowly. YUMMY!!!

Classic No-bake ("On Top of the Stove") Cookies

These are delicious and easy cookies that both my husband and I grew up loving.  This was one of the first recipes I helped cook, and the first recipe I cooked all by myself. It brings back good memories of cooking with my mom and dad in the kitchen.  I have pictures of me helping my mom make these when I was young, and I am passing on the tradition. I am not sure where mine is, but here's one of my husband and daughter as we were making some together.

I am not sure if it is the taste of these great cookies, or the countless memories that they bring with them that I enjoy the most!

Classic No-Bake Cookies
1 1/2 c. sugar
2 Tbs. Cocoa powder (I usually add a little more...but I could be considered a chocoholic)
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1/2 c. peanut butter
3 c. oats

In large sauce pan, mix and bring to boil: sugar, cocoa, milk, and butter. Stirring occasionally. Boil 1- 1 1/2 minutes. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by rounded teaspoon fulls on wax paper or on lightly greased pan. Cool.

Note: You have to work fast once you have taken the pan off the heat, because the mix will start to dry and harden. Also, I like to add a little something extra such as coconut and or raisins to add some variety. YUM!

As I was trying to take pictures, Heather attacked the cookies.

Yep, it was good!

Linked to: http://utry.it/2011/03/culinary-smackdown-battlecookies.html

Sister Horn's Banana Bread

This is another recipe from Sister Horn that is delicious!

2/3 c. butter
1 1/2 c. sugar
2 eggs
1 c. smashed bananas
1/2 c. sour milk (regular milk works well too)
2 c. flour
1 tsp. baking soda
1 c. chopped nuts
1 tsp. vanilla

Preheat oven to 350* F. Cream butter, sugar, eggs, and bananas. Add sour milk. Mix. Add flour and soda. Stir in nuts and vanilla. Pour into greased and floured bread pan. Sprinkle some sugar and nuts on top, if wanted. Bake 40-45 minutes for bread pan, or 20 min. for muffins.

Makes: 1 loaf, or 12 muffins

Corn Bread

This is a great recipe. It can be used as a side for baked beans, or pretty much anything. It is yummy.

2 c. water
4 eggs
1 c. cornmeal
1 c. sugar
1 c. oil
3 1/2 c. flour
4 Tbs. baking powder
1 tsp. salt
1 tsp. baking soda

Beat first 5 ingredients, until well blended. Add rest of ingredients all at once. Mix together only until flour is just moistened. Will be a little lumpy. Pour into greased 9x13 pan or evenly distribute between 2 muffin tins. Bake at 350* F for 25-30 minutes.

Chocolate Chocolate Chip Muffins

This recipe has earned the YUMMY award in our family!

2 c. flour
1 c. sugar
3/4 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. milk
1/3 c. vegetable oil
2 eggs
1 tsp. vanilla
1 c. chocolate chips

Preheat oven to 375* F. Grease muffin tin (or just put the paper cups in). In large bowl combine: flour, sugar, cocoa, powder, soda, and salt. In small bowl combine: milk, oil, eggs, and vanilla with a wire whisk. Stir milk mixture, into flour mixture. Stir until flour is just moistened. Flod in Chocolate chips Bake 20-30 minutes.

Makes 8-12 large muffins. I haven't made these in a while, but I think that I have been able to make about 16 regular sized muffins.

Savory Cheese Bread

I got this recipe for a cooking class that I took. It is super easy, but tastes amazing! Have fun experimenting.

1/2 c. mozzarella cheese
1/4 c. mayonnaise
one herb of your choice, to taste or about 1/2 tsp.
one spice of your choice, to taste or about 1/2 tsp.
1 16oz loaf of french bread, cut in half
1/3 c. Parmesan cheese

In mixing bowl combine mozzarella cheese, mayo, and the herb and spice of your choice. Mix well. Spread the mixture onto both sides of french bread. Sprinkle with parmesan cheese. Broil the bread until lightly browned, about 2 minutes. Slice bread for eating.

Serves about 20

I usually do an Italian theme on this bread, but you could do whatever you want!

Whole Wheat Pancakes

1 1/2 c. buttermilk
1 1/2 c. whole wheat flour
2 Tbs. oil
2 tsp. vanilla
3 eggs, separated
1/2 tsp. salt
1 Tbs. baking powder

Combine buttermilk and egg yolks in bowl and beat until foamy. Add remaining ingredients...EXCEPT egg whites. Stir until smooth. Beat egg whites until stiff. Fold egg whites into batter. Cook at approx. 325* on griddle. Serve hot.

Zucchini Bread

3 beaten eggs
1 c. oil*
2 c. sugar
2 c. grated zucchini (firmly packed)
1. Tbs. vanilla
3 c. flour
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 c. nuts (optional)
1/2 c. raisins (optional)

*For a lower fat version, try 1/2 c. oil and 1/2 cup applesauce. This also makes it a little more moist.

Mix ingredients in the order given and mix well after each addition. Bake at 350* F for one hour.

Makes 2 loaves

Mom's Buttermilk Pancakes

Daniel introduced these to me when I married into the family. They are SO yummy!

1 c. buttermilk
1 egg
1 Tbs. sugar
2 Tbs. oil
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Stir together with a whisk. Let sit while while griddle heats up--the pancakes will be fluffier. Set grill at 325* F. Pour by 1/4 cup fulls onto griddle. Flip when bubbles form on top.

Mom's Whole Wheat (or oatmeal) muffins

My mom got this recipe when she was in college. We had them often when we were growing up, and I love them. Warning: If you are not used to whole wheat, it may take some time to acquire a taste for them. :)

These are the oatmeal muffins.

1 c. brown sugar
1/2 c. butter
1 egg
1 c. milk
1 tsp. vanilla
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 1/2 c. whole wheat flour*

Cream first 5 ingredients until well blended. Add remaining ingredients, and stir until flour is just mixed in. Bake at 350* F. for 15-20 minutes.

Serves: 12

*If you want to make oatmeal muffins, omit the whole wheat flour, and use 1 1/2 c. white flour and 1 c. oatmeal.

Cream Cheese Frosting

1 lb. Powdered sugar
1 cube butter (room temperature)
1 8oz pkg. cream cheese (softened at room temperature)
2 tsp. vanilla

Blend cream cheese, butter, and vanilla together. Gradually beat in powdered sugar until desired consistency of frosting has been reached.

Frosts a 9x13 cake.

Sarah's Carrot Cake

This recipe was given to my family by Sister Horn in Georgia. Sarah makes it so perfectly that it has now become her recipe in my book.

1 1/2 c. cooking oil
2 c. sugar
3 eggs
2 1/4 c. flour
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
1 c. chopped walnut or pecans (optional)
1 8oz. can of crushed pineapple. Drained
2 tsp vanilla
2 c. grated carrots
2 c. coconut
Raisins, to taste

1. Preheat the oven to 350* F.
2. Cream together oil sugar and eggs.
3. Sift next 5 ingredients together and add to mixture
4. Add remaining ingredients
5. Pour into a well greased 9x13 pan
6. Bake 50-60 minutes.
7. Let cake cool completely before frosting
8. Frost with cream cheese frosting
*The cake is best if it has sat in the fridge overnight*