A Baker's Kitchen

Pumpkin Cream Cheese Muffins

2011-10-08T20:38:00.000-07:00

These are soooo good! Perfect for that pumpkin craving! :)

I found this recipe at www.mykitchencafe.blogspot.com

*Makes 24 muffins

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don’t press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

Cinnabon Cinnamon Rolls

2011-10-08T20:21:00.000-07:00

I made these last Sunday for our Conference breakfast! Yum yum yum!

The Cinnabon Rolls

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)

Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.

In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.

Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.

Cheesy Garlic Bread Swirls

2011-04-18T21:11:00.000-07:00

I received the Our Best Bites cookbook in the mail the other day and it has so many recipes I want to try! Here is what I made tonight:
Cheesy Garlic Bread Swirls
Recipe by Our Best Bites

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.

New Favorite Frosting Recipe!

2011-04-18T20:10:00.000-07:00

I have a secret love affair with this frosting!!! Oh, guess it's not really a secret now! haha Every frosting recipe I have tried hasn't been the greatest...I like butter cream frosting but I LOVE a good whipped frosting ....and this recipe incorporates both!

Whipped Buttercream Frosting
Perfect Cupcake Frosting and Filling
recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes .

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Creamy Fruit Dip

2011-04-07T12:32:00.000-07:00

1 (8 ounce) container cool whip
1 (7 ounce) jar marshmallow creme
4-8 oz cream cheese, Softened

In a mixing bowl, mix together the softened cream cheese and Marshmallow fluff until smooth
Fold in the whipped topping
Serve chilled w/ your favorite fruit!

Toffee Apple Dip

2011-04-07T12:20:00.000-07:00

My Sister makes this dip all the time and I love it! So thank you Jamie for the awesome recipe!
1 (8-oz.) package cream cheese, softened
1 (8-oz.) package toffee bits or just 1/2 a bag if you want it more dip like
3/4 cup firmly packed light brown sugar
1/2 to 3/4 cup granulated sugar
1 teaspoon vanilla extract

1. Cream together everything but the toffee
2. Mix in toffee until well incorporated
3. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Chocolate Explosion Cookies

2011-01-23T09:21:00.000-08:00

Kelli always buys these Chocolate Explosion Cookies from his store and I found a similar recipe that has white chocolate chips and toffee in it! He loved them ...now hopefully he will stop buying those super expensive cookies!! haha

2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*

*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.

Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined. Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
I found this recipe at Our Best Bites!

Baked Ziti

2011-01-23T09:05:00.000-08:00

I made this last night and everyone loved it!

Baked Ziti

1 pound ziti
1 onion, chopped
1 pound lean ground beef
2 jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Cook ziti until al dente, drain and set aside. Cook the ground beef with the onion and drain fat. Add spaghetti sauce and let simmer for at least 15 minutes. In a 9 x 13 pan, layer 1/2 the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella, remaining sauce and top with parmesan cheese.
Bake in a 350 degree oven for 30 minutes.

I found this recipe At See Jane in the Kitchen!
Notes from Jane:
This always gets rave reviews and every time I have made it for someone else they asked for the recipe. It is one of those dishes that taste even better the next day. I just made this for a birthday dinner and doubled it. I assembled it in the morning and put it in the fridge until it was time to eat. If you put it in the oven cold be sure to add at least 30 minutes to cooking time. Also, if you make it for a crowd and double it, only use three jars of sauce, not four.

Snickerdoodle Muffins

2011-01-20T13:17:00.000-08:00

2 C flour

¾ tsp. baking soda

¾ tsp. cream of tartar

¼ tsp. salt

½ C butter,softened

1 C sugar

2 eggs

1 C milk

1 1/2 tsp. vanilla

1/2 C sugar

1 Tbsp cinnamon
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Mix the dry ingredients together in a bowl. In a separate bowl, combine softened butter, sugar, eggs, milk, and vanilla. Mix well. Combine this mixture with the dry ingredients and mix lightly just until combined.. Do not over mix.

Mix together cinnamon and sugar.
Fill your muffin tins with batter and then top each muffin with the cinnamon/sugar mixture. Use a lot!
Bake for 15-20 minutes or until a toothpick comes out clean.
I found this yummy recipe here: http://www.yourhomebasedmom.com

Lemon Creme Chicken

2011-01-15T12:04:00.000-08:00

I found this recipe on on http://www.yourhomebasedmom.com and we all loved it!
4 skinless, boneless chicken breasts
2 eggs, beaten with a tbsp of water
1/2 cup flour
1/2 cup bread crumbs
Fresh mushrooms
1 tbsp capers
2 cloves garlic, minced
2 lemons, juiced
2 cups heavy cream
2 cups chicken stock
Salt & pepper
Parmesan cheese, freshly grated (about 1/2 – 1 cup)
2 tbsp Olive oil
6 tbsp Butter, divided

Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & butter.

If using mushrooms, wash and slice them.
Pound each chicken breast until flat and even, about 1/2 inch thick. Season both sides with salt & pepper. Grate or shave a generous amount (about 1/2 cup)of the Parmesan with a vegetable peeler or grater and add into the bread crumbs and toss together. Save some Parmesan for the sauce.

Using 3 plates or pie tins fill one with flour, one with beaten egg and one with bread crumbs with shaved Parmesan. Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last.

Place coated chicken breasts into a preheated skillet with olive oil and melted butter. Brown 2-3 minutes on both sides. Remove from skillet and place into casserole dish. Then place in preheated oven for 20 minutes. Do not overcook or the chicken will be tough.

Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown. Add capers and garlic to mixture. Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan. Simmer for 5 minutes. Add 2 more tbsp butter and the heavy cream. Mix together well and turn to low. Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon. Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts.
After removing the chicken from the oven place on a serving platter. Pour the creme sauce over top and serve.

Orange Julius

2011-01-10T20:11:00.001-08:00

Orange Julius
Ingredients:
6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
12 ice cubes

Directions:
1. Combine ingredients, except cubes in blender.
2. Blend 1-2 minutes, adding ice cubes one at a time until smooth.

Creamy Corn Chowder and Italian Bread Bowls

2011-01-10T19:22:00.000-08:00

While attending BYU-I my close roommate Ashley and I would meet up once a week on campus and have Corn Chowder and bread bowls! With it snowing yesterday here in Texas, I was really craving that little taste of Rexburg! I found this recipe and had to give it a try! My family LOVED this! Miss you Ash!! :)

Italian Bread Bowls - From my friend Kelsey's Blog
Ingredients:
2 (.25 oz) packages active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. About 40 minutes.
4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise n a warm place, free from drafts until double in bulk. About 35 minutes.
5. Preheat over to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated over for 15 minutes. Brush with remaiing egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.
7. To make bowls: cut a 1/2 inch tick slice from top of each loaf; scoop out centers leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Creamy Corn Chowder from Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Serves 6-8.

Chocolate Peanut Butter Bars (No Bake!)

2011-01-10T11:52:00.000-08:00

My husband was commenting on how much peanut butter we had in the pantry...so I decided to put it to good use! The first time I tried these my adopted brother Danny made it and my whole family couldn't get enough of it! So yummy and addictive! He gave me the recipe, but I wasn't able to find it! However, I found a similar recipe on one of my favorite recipe blogs http://www.ourbestbites.com

Chocolate Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp peanut butter for chocolate mixture

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and and 2 tsp peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Strawberry Spinach Salad

2010-08-20T09:06:00.001-07:00

I have really been craving this salad (being pregnant and all) I have had several versions of this salad and this one in particular is one my roommate from college use to make!

Ingredients:
1 Package of baby spinach leaves(may mix with other leafy greens)
Chicken breast strips (precooked....I just used some leftover chicken I cooked in the crock pot)
Fresh strawberries or raspberries or both
1 avocado
Feta Cheese
Caramelized Almond or walnuts *recipe follows
1/3 stick of butter or margarine
2 tsp. Sugar
Raspberry/ Strawberry Vinaigrette Dressing (Brianna's or Marie Calendar's are really good)
Hardboiled Egg
Wax Paper
* I added cucumber as well

Instructions for caramelizing walnuts or almonds:
In a small saucepan heat 1/3 stick of butter and 2 tsp. sugar on medium heat. Once melted add nuts in the saucepan and stir continually until syrupy (this should only take a few minutes). Then place nuts onto wax paper and allow to cool.

Assemble salad to your liking!
Enjoy!

Sour Cream Chicken Enchiladas

2010-08-01T12:56:00.000-07:00

I had never tasted Sour Cream Enchiladas til I moved to Texas! Now it is the only thing I order when we go to a mexican restaurant! I found this recipe Here
Both my husband and I loved them!
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.

Filling:
2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese

12 corn tortillas
1/2 cup shortening, oil or lard (optional)

Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles

2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by
Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.

The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro and pepper, and serve hot. Makes four servings of three enchiladas each.

Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.

Ice Cream Sundae 4 Layer Chocolate cake

2010-07-21T16:25:00.000-07:00

Adapted from http://picky-palate.com/

Ice Cream Sundae 4 Layer Chocolate Cake
1 box Devils Food Cake Mix
1 small box instant chocolate pudding mix
4 eggs
1/2 Cup water
1/2 Cup canola or vegetable oil
1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)
1/4 Cup Hot Fudge Sauce
Chocolate Frosting of Choice
1. Preheat oven to 350 degrees F. Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer. Beat on low then medium for about 1 minute 30 seconds or until well combined and thick. Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray. Bake for 15-20 minutes or until toothpick comes mostly clean from center. Let cool completely, loosen sides with a plastic knife then remove from pans. Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top. Frost remaining top and sides of cake with frosting.
2. Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth. Press curls onto sides of cake and serve room temperature or refrigerate to chill.
12 servings

Bakery Chocolate Chip Cookies

2010-06-04T16:52:00.000-07:00

Adapted from: http://www.favfamilyrecipes.com

3 1/2 cubes real butter
1 1/2 c. sugar
2 1/4 c. brown sugar packed
4 eggs
2 Tbsp. vanilla
6 c. flour
2 tsp. baking soda
1 Tbsp. baking powder
1 1/2 tsp salt
1 bag small chocolate chips (1 lb.)

Cream butter and sugar, add eggs and vanilla, mix well. Mix dry ingredients and add to sugar mixture. Add chocolate chips. Scoop with small ice cream scoop. Bake at 325 for 8-9 minutes. Do not over bake!

Cinnamon Rolls

2010-05-25T06:16:00.000-07:00

I have been looking for a good cinnamon roll recipe and I LOVE this recipe from my friend nicole!

Cinnamon rolls

Yields about 24 Rolls

Mix and set aside
3 TBS yeast
1 cup warm water
2 tsp sugar

Mix by hand
1 1/2 c warm milk
3 eggs
1/2 c sugar
1/2 c oil
2 tsp salt
1 c water
1 c potatoe flakes

Add yeast mixture & mix with hand mixer

Add 3 cups flour

hand mix until satin look

Mix by hand 3-4 (5) c flour, stirring one cup at a time

cover with damp cloth for 1 1/2 hours

roll out on flour (into about 13"x9" rectangle) I had to use about a cup more of flour so the dough wasn't so sticky
I had to divide dough and do it in two sections
Melt 1/2 stick butter for each sec. of dough and spread on dough but leave a 1/2 inch around edges unbuttered

Mix together:
3/4 cup sugar
3/4 cup brown sugar
2 TBS Cinnamon
Add mixture on the butter

Roll up from long side and cut 1 in rolls and place in greased pan

rise for 40 min
Bake for 20 min at 350

***CREAM CHEESE ICING*** Double recipe for enough icing for all 24 rolls
4 tablespoons softened butter
3 ounces cream cheese
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Combine in a mixing bowl until well blended. Frost cinnamon rolls with icing while rolls are still in the baking pan.

BLTA Sandwhich

2010-05-25T06:08:00.000-07:00

1 loaf sourdough bread (bakery)
1lb bacon
1 Small head Green leaf lettuce, rinsed
4 small Tomatoes on the vine, rinsed and sliced
2 small avacados, sliced
3 TBS Moni's light or house tomato vinaigrette
1/2 C. Mayo (I use light)

Directions:
1.Cook bacon according to package
2. In small bowl, comdine mayo and vinaigrette to make aioli.
3. Toast bread
4. Spread toast with aioli mixture
5. Layer sandwhich with lettuce, tomato, bacon, and avocado

Turkey Pita

2010-05-25T06:06:00.000-07:00

I got this yummy recipe from my friend Jessica!! It is great as a lunch with the girls!
1-10oz can mandarin oranges
2 cups torn salad greens ( I use green leaf lettuce)
1/4 cup Lowfat buttermilk ranch dressing (I make the little packets of buttermilk dressing you get in the dressing aisle)
1/4 tsp dried tarragon
1/4 cup slivered almonds
6oz package of Cooked sliced turkey ( get it from the deli)
Pita Bread

Mix: Drain oranges mix with salad greens and almonds. Mix dressing and tarragon and pour over salad mix. Cut open pita bread placed 2 slices of turkey and fill with salad mixture. EAT! :)

Chicken Bundles

2010-03-25T11:30:00.000-07:00

Ingredients:

1 1/2 cup Pepperridge Farm Herb Stuffing Mix or stove top Herb Stuffing Mix
(use blender to break down bread pieces finer)
1 1/2 cup finely chopped pecans ( I use pieces) (optional)
8 oz tub onion/chive low fat cream cheese
1 T. chopped chives
4 Tablespoons soft low fat margarine
1/8 teaspoon ground black pepper
2 1/2 cup cooked, shredded chicken breasts (cook in chicken broth for better flavor-save broth)
2 tubes Pillsbury crescent refrigerated dinner rolls 50 % larger- 6 in tube
8 T low-fat margarine melted for dipping before rolling in stuffing mixture/nuts

Sauce:
Combine 1 can of light cream of chicken soup with 3/4 can of chicken broth ( or left over chicken broth from cooking the chicken, Strain) Serve the sauce over the bundles, but don't smother them-just a little across the middle.
Directions:
Preheat oven 350 degrees
Makes 12 bundles
1. Combine cream cheese, 4 T. of soft margarine and pepper
2. Stir in cooked & shredded chicken
3. In separate dish, mix herb stuffing and nuts together
4. Melt 8 T. margarine in microwave in a large bowl
5. Open and separate rolls gently
6. Place 2 1/2 T of cream cheese mixture on wide end of the roll wedge
7. Roll up gently beginning at wide end...DO NOT WORRY ABOUT THE OPEN ENDS. DO NOT CLOSE THEM!
8. Submerge in melted margarine , then roll completely in herb dressing/nut mixture, and place on sprayed cookie sheet 2" apart
9. Bake in upper portion of oven for 22 min or until the tops are beginning to toast and and the don't feel totally squishy
10. Serve with sauce

Chicken Waldorf Salad

2010-03-25T11:09:00.000-07:00

I got this recipe from my mother-in-law! She hosted a luncheon and served this on croissants and it was soooo yummy!
Salad Ingredients:
2 whole chicken breast, cooked and shredded (save some time and use an already cooked rotisserie chicken)
1 lg can crushed pineapple
1 c. celery , chopped
1 c. walnuts, chopped (optional)
1/3 c green onion, chopped (use both white and green parts)
1 red apple, chopped with peel (red delicious)
1 green apple, chopped (granny smith)

Drain pineapple, reserve juice (for sauce). Mix salad ingredients, chopping and adding apples last to prevent browning. In separate bowl mix sauce ingredients until smooth. Pour sauce over salad and mix well. Cover and refrigerate. Stir before use. Works wel in pita pocket or on a croissant.

Sauce Ingredients:
1 c. mayo
1/4 c. reserved pineapple juice
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract
1 tsp. poppy seeds (optional)

Directions:

Slow Cooker Mac and Cheese

2010-03-14T13:16:00.000-07:00

I typically make a Velvetta mac and cheese, but after trying this more custard like recipe, I prefer this one instead! The best part...real cheese and no butter!!
This taste more homemade to me and reminds me of the type of yummy Mac and Cheese that you typically find at potlucks!

Ingredients:
1/2 pound elbow macaroni (I Used Bowtie noodles)
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

If you would like yours a little creamier add butter or for a little more flavor sprinkle with paprika!

Directions:
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milk.
Mix in Dry Mustard
Mix in uncooked macaroni (or cooked slightly if preferred) and 3 cups shredded cheese.
Transfer to slow cooker, and sprinkle remaining cheese on top.
Season with Salt and pepper as desired
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

Chicken Taco Filling

2009-11-22T10:56:00.000-08:00

1 packet taco seasoning (4 tbsp. bulk seasoning)
1 c. chicken broth
1 lb. boneless skinless chicken breasts
Dissolve taco seasoning in chicken broth. Place chicken breasts in Crockery Pot and pour chicken broth over.

Cover and cook on low 6 - 8 hours.

With two forks, shred the chicken meat into bite-sized pieces.

Use in any kind of tacos, burritos, nachos, taco salad or anything else.

You might want to increase the recipe and freeze some. Put shredded meat in freezer bags with juice. Press all the air out and seal.

Cuban Style Monte Cristos

2009-11-18T08:20:00.000-08:00

Adapted from Rachaelrayshow.com
I saw this yesterday on her show and I decided to make it for dinner! I loved it!

Ingredients
5 tablespoons butter, divided
1 clove garlic, finely chopped or pasted
2 tablespoons flour
1 1/2 cups whole milk, divided
1/4 cup yellow mustard
8 slices good quality sliced white bread
8 thin deli slices of Swiss cheese
8 thin deli slices baked ham
8 thin deli slices of smoked turkey or roast pork
4 thin horizontal slices of dill pickles or slice your own from 1 pickle or use store-bought sandwich stacker sliced pickles
3 eggs
Yields: Serves 4

Preparation

In a small pot over medium heat, melt 3 tablespoons butter. Add garlic, sauté 2 minutes then whisk in flour and cook 1 minute. Whisk in about 1 1/4 cups milk and let thicken 1 minute. Season with salt and pepper. Stir in mustard and turn off heat.
Spread yellow mustard béchamel on 8 slices of bread. Build sammies with 2 slices Swiss, ham, turkey or pork and sliced pickle. In a shallow dish, whisk together eggs and remaining 1/4 cup milk.

Heat large skillet or griddle over medium heat. Add remaining 2 tablespoons butter and melt. Turn sandwiches in the egg and milk mixture and add them to the pan. Cook 3-4 minutes on each side, until deep golden brown.

Sweet Potato Biscuits

2009-11-18T08:12:00.000-08:00

Adapted from foodnetwork.com
I love these as a breakfast food: I add a fried egg, cheddar cheese, and either sausage, bacon or ham
Ingredients
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Directions
Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Pumpkin Cookies

2009-10-25T13:50:00.000-07:00

Ingredients:
1 Stick of Margarine melted
1 Cup of Sugar
1 Cup Pumpkin
2 Cups Flour
1 tsp Vanilla
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Baking soda
1/2 tsp Salt
1 Cup butterscotch chips (or chocolate chips if you prefer)

Directions:
1) Preheat oven to 400 Degrees, grease cookie sheet
2) Mix all ingredients together in medium mixing bowl
3) Drop by teaspoonfuls onto the greased cookie sheet
4) Bake 10-12 min

Yields: 3-4 dozen

Tuxedo Brownie Cups

2009-10-25T13:43:00.000-07:00

Pampered Chef Style
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking
(optional)*

1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).

2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.

3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.

Pumpkin Bars with Cream Cheese Frosting

2009-10-17T06:38:00.000-07:00

INGREDIENTS

4 eggs
1 cup vegetable oil (I substituted this with one cup of applesauce for a low fat version and the still tasted great)
2 cups white sugar
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
In a large bowl, using a wooden spoon, mix together the eggs, oil (or applesauce), sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before frosting and cutting into bars.

Cream Cheese Frosting

1 (8 oz) package of cream cheese (I use light)

8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla

Chocolate-Peanut Butter No Bake Cookies

2009-10-17T06:18:00.000-07:00

I found this yummy recipe on my friend's recipe blog Click here to check it out!
Adapted from Food Network

Ingredients

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Pumpkin Spiced Cream Cheese Breakfast Rolls

2009-10-17T05:31:00.000-07:00

Adapted from http://picky-palate.com

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Chicken Enchiladas

2009-09-15T09:42:00.000-07:00

Ingredients:

6 chicken breasts (cooked and shredded) *

1 can cream of chicken soup

1 can cream of mushroom soup

1-2 cups sour cream (use more if you like sour cream)

1 can green chiles

1 large onion chopped (I like it with green onions)

1 can olives, chopped

2-3 cups cheese of your preference

12 tortilla shells

1 can green or red enchilada sauce, (I omit this and they still taste great!)

Crock Pot Directions:

*I like to cook frozen chicken breasts in the crock pot with the soups, green chiles, and onions for about 4hrs on low! Once chicken is cooked I shred it, then add the sour cream, cheese, and olives; mix all together!

If cooking chicken by boiling or other method:

Mix in a bowl:

cooked chicken, soups, green chiles, onion, olives, and about 1 1/2 cups of cheese

Fill tortilla shells with filling

Roll and put into 13x9 in greased pan

Now pour desired enchilada sauce on top with lots of cheese

Bake at 350 degreese for about 40 min

White Chicken Chili

2009-09-11T19:21:00.000-07:00

Tonight we had a ward Chili cook-off and I won first place!! I had a few people ask for this recipe, so here it is!

Ingredients

1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken, shredded (rotisserie or boiled, I cooked mine in the crockpot a few hours before with the chicken broth)
1 16-ounce jar salsa....I LOVE Jack's Special Salsa from Costco...YUM!!
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn tortilla chips (optional, if you like your chili thicker)
Sour cream, for garnish

Yields: 6 servings

Directions:

Place all ingredients except the corn chips in a crockpot.

Cook on high until the cheese is melted.

Chili may also be cooked on the stovetop over

medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips,

if using, and simmer for 10 minutes

to thicken. Garnish with more chips, cheese and/or

sour cream and serve.

Hershey Bar Pie

2009-09-11T10:02:00.000-07:00

There are so many different Hershey Bar Pie recipes out there, but here is my version!! It has a cream cheese layer on the bottom...which is my personal favorite!

Ingredients:

1 Graham Cracker Crust

8 oz Cream Cheese or the low fat version, softened

1 cup Powdered sugar

1 Large Tub whipped topping

1 Large Hershey Bar with Almonds

Directions:

1) Mix softened cream cheese, powdered sugar, and 1 cup whipped topping in medium bowl until smooth, spoon into bottom of pie crust

2) Break up hershey bar into top of double boiler over high heat and add a splash of milk, stir until melted. or melt in microwave for 30 min or until melted..be careful not to burn

3) Fold melted chocolate into the remainder of whipped topping

4) Spread chocolate mixture on top of cream cheese mixture, refridgerate or freeze for at least an hour.

When ready to serve decorate with redi-whip and chocolate shavings if you like! Enjoy!

Grilled Corn and Avocado Salsa

2009-09-10T15:38:00.000-07:00

My husband brought home this recipe from work the other day! They had it as a sample there and he loved it! So i had to try it out! They actually got this recipe from weightwatchers.com, so it is tasty and pretty healthy!

Ingredients:

3 Medium corn on the cob, grilled, cooled to room temperature (we don't have a grill so I just used 1 can of corn)

1/2 cup scallion or green onion, chopped

1 medium jalapeno pepper,cored, seeded and minced (I omitted this my to cut down on the heat)

1/4 tsp crushed red pepper flakes (I omitted this too because I didn't have any on hand)

1 small garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

1/8 tsp pepper

1 medium avocado, ripe, peeled, pitted and cut into 1/2 (or for more of a guacamole texture mash up a little)

2 Tbsp Cilantro, fresh, minced

Directions:

1) if using corn on the cob break each ear of corn in half; place flat end on corn and use a sharp paring knife to slice kernels off

2) Place kernals or can of corn into medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper

3) Cover and refrigerate if not using right away

4) Just before serving stir in avocado, lime juice and cilantro.

Yields about 1/4 cup per serving (8 servings)

2 WW Points per serving

Funeral Potatoes

2009-09-02T14:43:00.000-07:00

Ingredients:

1 32 oz bag frozen potatoes ( I like to use southern style hash browns)

1 can cream of mushroom soup

1 can cream of chicken soup

16 oz sour cream

1 cup of shredded cheese (I like cheddar)

1.5 cups of corn 0f corn flakes *optional

Directions:

1. Preheat oven to 325 degrees

2. Mix all ingredients in a large bowl

3. Bake 1.5- 2hrs depending on oven

4. Sprinkle corn flakes on top and bake for another 10 min

Thanks Ashley for the great recipe! :)

Caramel Pecan Pie

2009-09-01T21:16:00.000-07:00

At Thanksgiving last year, a friend made this yummy pie and I couldn't get enough of it!!

28 Kraft Caramel Squares

¼ cup Water

¼ cup Butter or Margarine

¾ cup Sugar

¼ teaspoon Salt

1 teaspoon Vanilla

2 Eggs, beaten

1 cup Pecan Halves

1 - 8 inch Unbaked Pie Shell

Melt caramel squares in water with butter over low heat. Stir until sauce is smooth. In a separate bowl, combine sugar, salt, vanilla and eggs. Gradually add caramel sauce to sugar mixture. Mix well, and then stir in pecan halves. Pour into unbaked pie shell. Bake at 325 degrees for approximately 40 – 45 minutes. Let cool until pie sets up. Enjoy!

Basic Crepes

2009-09-01T21:10:00.000-07:00

INGREDIENTS

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

DIRECTIONS

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Click here to view All Recipes website!

NEIMAN-MARCUS COOKIES

2009-09-01T21:05:00.000-07:00

(Recipe may be halved)

2 cups butter
24 oz . Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda Add chocolate chips, hershey
bar, and nuts. Roll into balls, and place two inches apart on a cookie
Sheet. Bake for 10 minutes at 375 degrees..
Makes 112 cookies.

Noodle Casserole

2009-09-01T20:56:00.000-07:00

1 pound egg noodles

2 cans cream of chicken or mushroom soup
4 oz cream cheese, regular or onion and chive flavored
2 splashes of milk to thin sauce
Dash of garlic powder
Handful of dried parsley
1 12oz can of chunk chicken, or tuna (can use leftover chicken and cut into chunks)
1 cup frozen peas (totally optional)
White cheese (Monterrey jack, provolone, mozzarella, etc)

Boil water and cook noodles, drain. Mix soup and cream cheese in a fry pan until heated through. Thin with milk to the consistency of a cheese sauce. Add garlic powder and parsley, and peas if desired. Stir, then add chicken or tuna and stir until blended. Put noodles in a 9x13 pan then pour sauce over it. Mix until noodles are well coated. Top with cheese. Cover with foil and bake at 350 for 20-25 minutes

Note: I usually use cream of mushroom and tuna together, and cream of chicken with chicken.

I found this recipe on this food blog!

30 Minute Shepherd's Pie

2009-08-28T15:16:00.000-07:00

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Tater Tot Cassorole

2009-08-27T21:10:00.000-07:00

Ingredients

1 pound ground beef
1 can mushroom soup
1 can cream of chicken or celery soup
1 cup grated cheese
1 32-ounce bag tater tots

Preparation

Brown ground beef and drain.

Add the soups and cheese.

Grease baking dish.

Pour mixture into baking dish and lay tater tots on top to completely cover.

Cook according to temperature on bag for tater tots or until brown.

Crockpot Sesame Chicken

2009-08-27T20:50:00.000-07:00

2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds

Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.

French Dip Sandwiches

2009-08-27T20:40:00.000-07:00

It's easy but sooooo good.... we've decided it's way better than any restaurant French Dip we've ever had.

1 roast (cheapest one at the store - don't buy a nice one)
2 loaves of day old bread from Jimmy Johns ($.40 here!)
2 packs of Au Jus gravy powder mix
butter
mozzarella cheese

Stir up 1 Au Jus packet with 1-2 cups of water (depending on the size of your crock pot) and place the roast in the crock pot with the water/ powder mix. Add water until it's about half way up the pot.

Let the crock pot cook it on low all day.

When you get home from work, take a fork and shred up the meat (you can do this while it's still in the crock pot). It should just pull apart really easily.

Heat up the second Au Jus packet according to the directions.

Cut the bread in half length-wise and then again width-wise so you have 4 pieces of bread for 2 sandwiches/ loaf. Butter the inside of the bread and place it on a cookie sheet butter side up. Add cheese if you want on top of one of the buttered sides.
Broil the bread until it's toasted.

Put the shredded meat on the bread and make sandwiches then dip it in the Au Jus you heated up.

Sooooo good!

Creamy Chicken and Rice

2009-08-27T20:32:00.000-07:00

Serves 2-3

1 cup frozen veggies
1 teaspoon minced onion
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1 bay leaf
1 can reduced-fat cream of chicken soup
2 boneless skinless chicken breasts
[or 1 (12.5 ounce) can of chicken for stovetop]

White rice (approx. 1/2 cup per serving)
Water (approx. 1 cup per serving)

Crock pot Cooker Directions
1. In a 3 or 4 quart crockery cooker, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Add chicken breasts side by side.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 5 hours.
3. Approx. 30 minutes before soup mixture is done cooking, add rice and water to a pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Meanwhile, remove bay leaf and chicken from crockery cooker. Discard bay leaf. Cut or shred chicken into bite-sized pieces. Return chicken to crockery cooker and stir.
5. To serve, pour soup mixture over rice.

Stovetop Directions
1. In a medium to large pot, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Shred up canned chicken and stir it into the mixture.
2. Cover and cook on medium-heat for 20 to 30 minutes, stirring occasionally.
3. Meanwhile, add rice and water to a separate pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Remove and discard bay leaf before serving. To serve, pour soup mixture over rice.

BTS Cake

2009-08-27T20:25:00.000-07:00

(Better Than ...haha you can figure out the S)

1 chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

1 (14 ounce) can sweetened condensed milk
1/2 to 3/4 (16 ounce) jar hot fudge topping (to taste)
1/2 to 3/4 (16 ounce) jar caramel topping (to taste)
Cool Whip
2 or 3 Skor or Heath candy bars, crushed

1. Make and bake chocolate cake according to directions on box. Let cool.
2. Thoroughly poke holes in the cake with a fork. Pour sweetened condensed milk, hot fudge topping, and caramel topping over entire cake. Let sit for several hours to allow ingredients to soak in.
3. Spread Cool Whip over cake, sprinkle with crushed candy bars, and enjoy! Refrigerate leftovers.

Three Cheese Chicken Penne

2009-08-27T20:16:00.000-07:00

1 lb pkg Penne pasta
1-2 lbs Boneless/Skinless Chicken Breast
1 pkg (9 oz) Fresh Spinach (chopped)
1 tsp Dried Basil
1 jar Spaghetti Sauce (I used 1 can each of tomato sauce and diced tomatoes and threw in some oregano, etc.)
1/2 Onion- minced
4 cloves Garlic- minced
1 tbsp olive oil
4 oz Cream cheese- cubed
1 1/2 cups Shredded Mozzarella Cheese
1/2 cup Shredded Parmigiano- Reggiano Cheese

Pre-heat oven to 375*. Cook pasta. While that's boiling, work on the remaining ingredients.
Cook chicken in oil. Remove to a large bowl. Add garlic and onion to chicken drippings. Sautee until tender, add to chicken. Pour Spaghetti sauce in with chicken mixture. Add basil. Before you remove the pasta, add the chopped fresh spinach for about a minute. Then drain and add to bowl. Add cream cheese and 1 cup of mozzarella cheese. Mix well. Pour into baking dish and bake at 375* for about 15 minutes. Top with remaining mozzarella and parmigiano reggiano cheese. Bake for another 5- 10 minutes, until cheese starts to bubble. Garnish with chopped fresh basil.

Baby Food Bars

2009-08-25T07:17:00.000-07:00

My visiting teacher in Rexburg, ID made these at her baby shower!! They are sooo tastey, I couldn't stop eating them! Give it a try for your next baby shower...they will be gone in a flash and you'll get some surprised looks when you tell them it is made from baby food!

1 tsp. cinnamon
1 tsp. salt
2 cups sugar
2 cups flour
2 tsp. baking soda
3 eggs, well beaten
1 1/2 cups vegetable oil
1 6 oz. jar strained carrots
1 6 oz. jar strained applesauce
1 6 oz. jar strained apricots
1 tube of either cream cheese or vanilla frosting

Pre-heat oven to 350 degrees. Sift dry ingredients together. Combine eggs and oil in a separate bowl, and beat well. Mix the eggs and oil into dry ingredients. Beat in baby food. (I actually couldn't find apricots, so I used peaches instead.)

Click Here to view Jenn's Together We Learn website!

Poppyseed Bread

2009-08-25T06:52:00.000-07:00

I found this recipe on the Shade Clothing blog!!

3 cups flour
2 ½ cup sugar
1 ½ t. salt
1 ½ t. baking powder
3 eggs
1 ½ cup milk
1 1/8 cup oil
1 ½ T. poppy seeds
1 ½ t. vanilla
1 ½ t. almond extract
1 ½ t. butter flavoring

Mix together and beat 2 minutes. Bake in 2 large loaf pans (greased) at 350 for 1 hour. As soon as out of oven, pour glaze over bread after poking a few holes in bread with toothpick. Be careful to brush it on slowly so that it can be absorbed.

¾ cup sugar
¼ cup orange juice
½ t. vanilla
½ t. almond extract
½ t. butter flavoring

Take out of pans when cooled.

Click Here to find more great recipes by Caroline

Lemon Chicken

2009-08-21T18:45:00.000-07:00

My husband introduced me to this yummy Italian restaurant called Buca di bepo...and this is his all time favorite meal from there! I am making this tomorrow, so I hope it tastes as good as Buca's!

Ingredients

2 chicken breasts, boneless, skinless (about 3/4 lb total)
salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine( I substituted this with chicken broth)
4 large lemons
4 ounces unsalted butter, softened
2 tablespoons capers

Directions

1
Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
2
Begin to heat the olive oil in a 12 inch sauté pan on med-high.
3
Pound the chicken to about 1/4 inch thickness.
4
While oil is getting hot, lightly season both sides of the chicken breast with salt.
5
Lightly dust the chicken breast in the flour, shake off excess flour.
6
Place chicken in the sauté pan skin side down; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
7
When both sides are nice and brown, add white wine and lemon juice.
8
Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
9
Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
10
Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
11
Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
12
Add capers to the sauce.
13
Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Baked Potato Soup

2009-08-19T09:16:00.000-07:00

Yields: 8-10 servings

Ingredients:

2/3 cup Butter or Margarine

2/3 cup Flour

7 cups milk

4 large baking Potatoes, baked cooled, peeled, and cubed

4 green onions, sliced

12 bacon strips, cooked and crumbled

1 & 1/4 cup shredded cheddar cheese

1 cup sour cream

3/4 tsp Salt

1/2 tsp Pepper

Directions:

1. In large pan, melt butter. Stir in flour; heat and stir until smooth

2. Gradually add milk, stirring constantly until thickened

3. Add cooked potatoes and green onions. Bring to a boil, stirring constantly

4. Reduce heat; simmer for 10 min.

5. Add remaining ingredients; stir until cheese is melted. Serve immediately!

Chicken Alfredo

2009-08-19T09:00:00.000-07:00

This recipe was given to me when I was a teenager by a family I babysat for...it has always been a hit! (it is my husband's favorite)

Ingredients:

1lb Wide Egg Noodles

1 TBS Garlic salt (or fresh garlic cloves)

1 cup Butter or Margarine (I use the light country crock to cut down calories)

1 can Evaporated milk (I like the fat free kind)

2-3 tsp Parsley

Fresh Ground Pepper to taste

4 cooked Chicken breasts ( I like to use the precooked Italian flavored chicken strips..cuts down on cooking time)

Directions:

1. Cook noodles and dice chicken

2. Saute garlic salt and margarine until melted

3. Add evaporated milk, heat 1 minute

4. Add remaining ingredients, and then mix everything together in a casserole dish

Banana Bread

2009-08-19T08:45:00.000-07:00

I got this recipe from my roommate in college!! It is the BEST banana bread I have ever had!!

Ingredients:

1 & 1/2 cups of Flour

1 cup Sugar

1/2 tsp Salt

1 tsp Baking Soda

2 Eggs

1 cup Oil

1 & 1/2 c Overly Ripe Mashed Bananas

Directions:

1. Preheat oven to 350 degrees and grease bread pan

2. In medium bowl, mix together flour, sugar, salt, and baking soda

3. In a separate bowl mix eggs, oil, and bananas

4. Combine both mixtures

5. Pour mixture into pan and bake for 45-50 min

Chicken Empanadas

2009-08-18T18:33:00.000-07:00

Cooking Time: 15
Servings: 12 to 15
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

DIRECTIONS

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Crack Brownies

2009-08-18T14:13:00.000-07:00

A good friend from back home made these brownies for me and they are AMAZING!!

Ingredients

24 caramel candies
1/3 cup fat-free evaporated milk
1 (18 1/4 ounce) package German chocolate cake mix
3/4 cup unsalted butter
1/3 cup fat-free evaporated milk
2 cups semi-sweet chocolate chips

Directions

1
Preheat oven to 350 degrees.
2
In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
3
Grease and flour a 9x13-inch baking dish.
4
In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish.
5
Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust.
6
Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer.
7
Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares.
8
Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.
A fabulous recipe from the book, It's Called A Breakup because It's Broken by Greg and Amiira Behrendt.

Cilantro Ranch Dressing

2009-08-18T12:43:00.000-07:00

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 – 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender! (courtesy of yourhomebasedmom.com)

Enjoy!!

Sweet Rice

2009-08-18T12:26:00.000-07:00

Ever since we moved from Rexburg, ID, we have been going through Bajio withdrawls! Bajio is this yummy Mexican grill and it is one of our favorite places to eat! When we moved here we looked up the closest Bajio and it was about 30 minutes away...and there are only 2 in the state of Texas only a few miles apart from each other. So one day we decided to make a trip to go eat there and when we finally found it, it was closed...Out of business! So we went to the next one which was closed as well! This was a huge disappointment for us! So I looked online for some Bajio recipes and I found the Sweet rice recipe....which is pretty much the most amazing item on their menu! I made it today and my husband loved it...he said it tastes just like Bajio's! So I thought I would share it with you! Here it is:

Ingredients

1/2-1 tablespoon vegetable oil
1/2 of a white onion, chopped (add more or less to your taste)
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4-1/2 cup white sugar

Directions

1
Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
2
Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
3
Add the rice, cooking until it is light brown (being careful not to burn).
4
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
5
Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.
(Courtesy of recipezaar.com)

After step 3 I just threw everything into my new rice cooker and it turned out perfect!

I decided to use this rice in attempting to make a Flauta Bajio which is basically a very delicious mexican salad!

I used:

1 Flour tortilla

sweet rice

salad(Romain)

Cheese

Cilantro Ranch Dressing

You can also add:

Cooked shredded marinated chicken or other meat of your choice

Tortilla chip Strips

Sour Cream

Sweet corn

Beans