Monday, December 28, 2009

John's "Man" Cookies


Step back chocolate chip! Sugar cookie -- tremble in fear! Brownies? You're going down!  John's "Man" Cookies are in the house! :-)

John loves oatmeal raisin cookies, but doesn't see them very often around our house, 'cause Katie and I aren't big fans. Well, one day he had enough. He took over the kitchen and made some big beefy oatmeal fellas -- not only with raisins, but chocolate chips *and* pecans too! These are rugged, chunky...and delicious!

John's Man Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup margarine or butter, softened
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1  1/2 cups quick cooking oats
1 cup all-purpose flour
1/3 cup chopped pecans
1/3 cup raisins
1/3 cup chocolate chips

Heat oven to 375°. Mix all ingredients except oats, flour, and raisins. Stir in oats, flour and raisins. Stir in pecans and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet.

Makes about 2 dozen cookies.

Tuesday, December 22, 2009

Christmas Scrooge

I have no excuses for not doing any posts in December other than I tried unsuccessfully to pause time for a day so I can play catch up and do the things that I want to get done. I do have some recipes that I want to post after Christmas is done, including Mom's chocolate truffle balls, but I just have to get through the next few days. To make up for the Scrooge-like attitude with no posts, I will be doing a give away. Stay tuned for the prizes!
I did want to take this opportunity to say Merry Christmas and through all the hustle and bustle of the season, I hope you can still feel the Christmas Spirit!
Love to you all!

Friday, November 13, 2009

Lion House Rolls and Honey Butter

Lion House Bakery Book cover

John had a birthday last week, and knowing he has a thing for the Lion House Pantry restaurant, Katie and I grabbed him and made a bee-line to the home of these famous rolls! We all swore to pass up all the delicious entrees next time and fill our plates with nothin' but these rolls and honey butter. :-)

Use this recipe to make them at home! Wait. That might not be a good thing....

Lion House Dinner Rolls

4 points per roll

2 cups warm water (110 to 115 degrees F)
2/3 cup non-fat dry milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening or margarine (butter is best for flavor)
1 egg
5 to 5 1/2 cups all-purpose flour, or bread flour
oil for bowl

In bowl of stand mixer with flat attachment combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. (Dough will be getting stiffer so switch to kneading attachment at this point). Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won't use all the flour).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 45 minutes).

Flour a surface for rolling out the dough and turn the dough out. Roll and cut as desired and place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 1 hour.

Lion House Rolls rising

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden. Brush tops with melted butter immediately when removed from the oven. Serve warm with honey butter.

NOTE: The Lion House cookbook suggests rolling the dough into a rectangle that is 8 inches by 12 inches then cutting that once down the middle the long way, then cutting that into two inch wide strips (to make 12 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Makes 1 to 1 1/2 Dozen Rolls


Lion House Honey Butter 

1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes or until light and fluffy. Makes 1 cup.



Lion House Bakery book cover

Lion House rolls rising

Lion House rolls recipe

Monday, November 9, 2009

Butternut Soup

Autumn Butternut Soup 2

Nothin' beats warm soup and homemade bread on a cold, blustery day. We're talking comfort food, baby!  I'm finding out that soup is pretty souper super -- it's healthy, low-point eating, and better yet -- great for a tight budget. So, we're trying to incorporate soups into our menu planning a little more these days.

Here's a little autumn soup we tried not too long ago. Loved the flavor of the roasted butternut! Perfect for the season. Give it a try and tell me what you think...

Butternut Soup

2 points per serving

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tablespoons olive oil, divided

1/4 teaspoon pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tablespoons minced fresh sage, or 2 teaspoons rubbed sage

3 cans (14.5 oz. each) reduced-sodium chicken broth

cooking spray


Place squash in a 15 x 10 x 1 inch baking pan lightly coated with cooking spray. Drizzle  with 1 Tablespoon oil; sprinkle with pepper. Toss around to coat. Bake uncovered, at 425° F for 30-35 minutes or until tender, stirring it every 15 minutes.

In a Dutch oven pan, saute the onion, the celery and the sage in the remaining oil until tender. Stir in broth and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Cool slightly.

In a blender, puree the soup in batches until smooth. Return to the pan; heat through if needed. Serves 8.


This recipe comes with Parmesan croutons to go with it. We chose not to make the croutons when we served it, but here's the recipe in case you do! Adding the croutons makes the soup a 3 point dish.


Parmesan Croutons

2 Tablespoons grated Parmesan cheese

2 Tablespoons olive oil

1 Tablespoon minced fresh sage or 1 teaspoon rubbed sage

2 garlic cloves, minced

2 cups French bread (1/2 inch cubes)

additional grated Parmesan cheese, optional

cooking spray

In a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° F for 5-8 minutes or until golden brown, stirring occasionally. Serve with soup and sprinkle additional Parmesan cheese if desired.

recipe credit: Healthy Cooking magazine, October/November 2009, p.40

Saturday, November 7, 2009

Peanut Butter Kiss Cookies

PB Cookies with Chocolate Kisses

Get these cookies away from me. For reals.  These are so good! I can't think of a better way to get me off my weight watchin' plan.  It's the whole peanut-buttery, milk-chocolatey kissy, slightly crispy sugary thing that gets me. Every time. I'm gonna type out this recipe for you, and then go get my workout clothes on.   See ya!

Peanut Butter Kiss Cookies

makes 37 cookies

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup butter, room temperature

1/2 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla extract

1  3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 9 ounce package milk chocolate kisses, unwrapped

Preheat the oven to 375° F. Cream the peanut butter, sugar, butter, and brown sugar. Add the egg and vanilla. Sift the salt, baking soda and flour together. Combine with the wet mixture. Shape into balls; dip into additional white sugar.

Flatten balls with a fork. Bake 8 minutes, remove from oven and press a chocolate kiss into each cookie. Return to oven; bake another 3 minutes.


♥  We put the additional sugar in a ziploc storage bags and toss 3-4 dough balls around in there at a time.

♥  Flatten the dough balls with a fork, but not too flat! Barely flatten the cookie. Makes for a better peanut butter cookie...

♥  We keep our chocolate chips and chocolate kisses stored in the freezer...(must be a thing leftover from our Texas days) and it works well for this recipe. We unwrap the frozen kisses and plop them on the cookies. They keep their shape and don't melt.

♥  Stick to this recipe. Click here to see what happened when I tried to substitute candy corn kisses for the chocolate ones! LOL

Tuesday, October 27, 2009

Easy Witch Hat Cookies

Aren't these little witch hat cookies the cutest? They are my new favorite Halloween treat. Saw this idea over at No Fuss Fabulous. We made them last night for family night -- it was our turn to be the "neighborhood spook" (where you leave a treat on one of our neighbor's doorsteps, ring the doorbell, and run like heck and disappear like a phantom into the night....).

These witch hat cookies are easy enough to make that your kids could do it, but still cute enough that you can bring them to your grown up Halloween party...

Here's how to make them: buy a package of Keebler Fudge Stripe Cookies, and Hershey's Chocolate Kisses. Put a little dollop of orange icing on the bottom of a Kiss, and stick it to the chocolate side of the Keebler cookie. As you can see, I used ready-made orange frosting. I know, hate me. I'm Martha...
That's all there is to it!
Okay... we're ready for spooking!

Wednesday, October 14, 2009

Pork Chops with Caramelized Onions

I haven't posted a recipe in a month of Sundays! It's time. And this one's a favorite. And it's a yummy, healthy, low-fast dish... score! This one's a perfect fit for October and Halloween -- complete with its own trick and treat. The finished product would delight any little ghoul on All Hallow's Eve...

The trick to this recipe? Instead of cooking the onions for a long time in butter and oil to bring out their sweetness (and all those calories!), we'll cover the pan and add balsamic vinegar and brown sugar. The treat's ready in half the time!

Pork Chops with Caramelized Onions
5 points
4 (4 ounce) boneless center-cut pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 large onion, halved lengthwise and thinly sliced (2 cups)
1/4 cup balsamic vinegar
2 tablespoons brown sugar

1. Place pork chops between 2 sheets of heavy-duty plastic wrap, and pound slightly to an even thickness using a meat mallet or small heavy skillet. Sprinkle chops with salt and pepper.

2. Heat oil in a large nonstick skillet over medium high heat. Add chops and cook 2-3 minutes on each side. Remove chops from pan, and keep warm.

3. Add onion to pan. Cover and cook over medium-high heat 6 minutes or until tender, stirring occasionally. Add vinegar; cook 30 seconds, stirring constantly. Sprinkle with brown sugar; cook 1 minute, stirring constantly. Spoon onion mixture over pork chops.

Yield: 4 servings (1 chop and about 1/2 cup onion mixture)
** Hint: Even though the recipe doesn't call for it, we cover the chops while cooking, keeping a close eye on them. They cook faster this way. We always use a meat thermometer to check the chops for safety and doneness. We ignore the recipe's overall cooking time and go by the chops' temperature to tell us when they're done.

C'mon -- tell me -- served like this -- that it isn't a perfect candidate for the main dish of a Halloween meal! Bwahahahahaha! Enjoy...

recipe credit: Weight Watchers 5 Ingredient, 15 Minute Cookbook, Winter 2008, p. 53

Thursday, September 24, 2009

Skirt Steak Marinade

This is one of our favorite marinades. It was on Alton's Brown's Good Eats show for Fajitas. It is also fabulous if you use a pork tenderloin and cut it into medallions.

Skirt Steak Marinade

1/2 cup olive oil
1/3 cup soy sauce
4 green onions, washed and cut in 1/2
2 large cloves of garlic
1/4 cup lime juice
1/2-1 tsp red pepper flakes (to your taste)
1/2 tsp ground cumin
3 Tbsp dark brown sugar (or reg brown sugar is okay too)
2 lbs skirt steak (or whatever meat you want)

Combine all ingredients except for the skirt steak in a blender and blend until smooth. Put meat in a zip lock bag and pour marinade over meat. Squish around a little to make sure everything is coated. Put in fridge until you are ready to BBQ it.

Tuesday, September 22, 2009

Creamy Garlic Chicken

Creamy Garlic Chicken
1/2 cup butter, divided (the butter helps make the sauce)
3 Tbsp olive oil
1 red onion, cut into strips
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
3 cloves garlic, minced
4 boneless skinless chicken breasts
2 cups heavy whipping cream
1/2 to 1 tsp garlic salt
1/2 tsp pepper
1 tsp crushed red pepper flakes
1 1/2 to 2 lbs Penne Pasta
Cut up chicken to bite sized pieces, saute in a large skillet in 1/4 cup butter and 3 Tbsp olive oil. Sprinkle with garlic salt, pepper and red pepper flakes. Cook until done, and set aside. In the same pan add 1/4 cup butter and add the onion, red and yellow bell pepper. Cook until soft. Add the 3 garlic cloves that have been minced. When you can smell the garlic, add the unwhipped whipping cream and simmer for about 15 minutes or until the sauce is thickened.
Add chicken to the cream mixture. Cook pasta and toss with the cream mixture. Top with freshly grated Parmesan or Romano cheese.
This recipe serves about 8-10 people. This recipe is adapted slightly from a recipe given to me by Kelli M.

Wednesday, September 16, 2009

Navajo Fry Bread

Navajo Fry Bread

1 1/2 cups warm water
2 Tbsp sugar
2 Tbsp yeast
1 1/2 Tbsp canola oil
1 tsp salt
about 3 cups of white bread flour ( you may need just a little bit more flour)

In a mixer, combine water, sugar, and yeast. Allow it to rest for a few minutes to make sure the yeast is activated. Add oil and salt. Add the flour and mix with a dough hook to combine. The dough should be a little tacky still. Cover with a damp towel and let rise for about 30-45 minutes. Put dough on a floured surface, and cut into equal pieces (usually 8-10 balls of dough).

Begin with a ball of dough and with a rolling pin, flatten out the dough until it is about 1/4 of an inch thick. It doesn't have to be a perfect circle (my kids like rectangles personally).

In a large fry pan on the stove, heat a little canola oil. When the dough starts to bubble it is about time to flip. It should be golden brown.

After it is cooked on both sides, drain on a paper towel and enjoy!

This fry bread is a great substitute for tortillas. You could do Tacos as well as Chicken, Beef or Pork Fajitas.

Sunday, September 6, 2009

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

1 -1 1/2 lbs fresh Asparagus
1 package Center cut Bacon
Olive Oil
Salt and Pepper

Asparagus has woody or fibrous ends. If you snap the bottoms off, they will break where the fibrous part ends.
Snap off the bottoms of the asparagus. Lay the asparagus out flat on a cookie sheet. Drizzle them with oil and sprinkle with salt (just a little since the bacon will be salty) and pepper and toss to coat evenly.
Take a strip of bacon and wrap it around 4 spears of the seasoned asparagus. On a grill preheat to medium, put the asparagus bundles horizontally (so they don't fall through the grates) on the grill. Rotate the bundles after 5 minutes. Cook for 10-15 minutes, or until the asparagus is tender and the bacon is cooked through and a little crispy.
My oldest son loves asparagus, but my other 2 kids don't really like it. So imagine my surprise when that was the first thing gone off of their plates. :-)
** You can also substitute Prosciutto for the bacon if you want to.

Lime Butter

For the picture, you are just going to have to close your eyes and imagine this since the corn was devoured so fast! On the Food Network, I have seen a variety of different chefs flavor the butter for the corn. Well, we decided to try it with our Labor Day Weekend Steak Grill Off. It added an extra layer of flavor to the sweetness of the corn. So yummy!!!

Lime Butter

1 stick of salted butter, that is at room temperature (you can soften it in the microwave until it is almost melted)
the juice of 1 lime, or if it is really juicy, just half a lime
3-4 shakes of Cayenne Pepper (or more to taste if you like it spicy)
1/2 tsp garlic salt

Using a hand mixer, stir on low speed to mix. Let it rest while you cook the corn.

Years ago, Wendy taught us how to cook corn without having to boil it.
Take a piece of wax paper, put the corn on, roll up, then twist the end like a piece of candy to keep it closed up. Doing 3-4 ears of corn, microwave on high for 4 minutes, then rotate the corn (if you have some in the middle, move them to the outside) and microwave again on high for 5 minutes.
To serve, put the Lime Butter on the corn with a pastry brush.
We had to move the bowl with the Lime Butter away from my 5 year old daughter because she kept trying to dip her corn with every bite. Like I yummy!

Sunday, August 23, 2009

Donsa's Beef Enchiladas

This meal is a special one in our family because it was Cory's Mom's specialty. We make this often, but we make a special point of having it for her birthday which is Aug 24th. With tomorrow being the first day of school, we decided to do it today to be able to savor it. She passed away in March of 1998 and we miss her very much. We know that she watches over our family, especially our children since she wanted more than anything to be a Grandma.
Happy Birthday Donsa!!
*This recipe really isn't as complicated as it looks. The tomato sauce can easily be made ahead of time.

Donsa's Beef Enchiladas

Meat Filling:
2 lbs ground beef
2 cloves garlic, minced
2 tsp salt
1 Tbsp vinegar
1 Tbsp water
2 Tbsp chili powder
1 can red kidney beans, drained, rinsed, then put the beans back into the can and refill with water. (or you can add the beans undrained, just be sure to have everyone take a Beano before they eat for the health of all the people around you!) :-)

Tomato Sauce:
3 Tbsp canola oil
1/2 cup onion, finely chopped
1 clove garlic, minced
2 Tbsp flour
1 lg. can (29 oz) Tomato Puree
1 Tbsp vinegar
1 beef bouillon cube (I like the knorr brand)
1 cup hot water, heated in the microwave
1 can (4 oz) diced green chilies
dash of ground cumin (about 1/4 tsp)
1/2 tsp salt
dash of fresh pepper (about 6 grinds)

8-10 burrito size flour tortillas
1 lb grated cheese (cheddar or colby jack)

To Prepare the Meat Filling:
Brown the ground beef, drain. Add the garlic and saute until you can smell the garlic. Then add the salt mixed with the chili powder. Add the vinegar and water. Then stir in the drained kidney beans. Set aside.

To make the Tomato Sauce:
In a medium saucepan, add the canola oil and the onions. Saute until translucent. Add garlic. When you can smell the garlic, add the flour. Stir to combine. Turn off the burner and add the tomato puree. Add the bouillon cube to the water and mix well, then add to the tomato mixture. Add the vinegar, green chilies and spices. Turn on the burner and heat through.

We add 2-3 ladles of the sauce to stir into the meat filling. We think it is yummy that way, but you don't have to do that.

To assemble:
Preheat oven to 350.
Grate the cheese. Spray a 15x10 inch pan with nonstick spray. (if you want to use a 9x13 inch pan, get the smaller size tortillas instead of the burrito size. Put the meat into the tortilla, and add cheese to your preference. Roll up. Place in the pan, with the tortilla seam down (so it doesn't unravel). Repeat until the pan is filled. Top with the tomato sauce and remaining cheese. Bake uncovered for 25 minutes.

*to make this recipe gluten free...use corn tortillas instead of flour, and use gluten free flour for the tomato sauce to help the sauce thicken.
*for people who can't have milk products, this recipe still tastes great without the cheese!

This recipe is adapted from the McCalls Cook Book.

Tuesday, August 11, 2009

Cheesy Focaccia Bread

Cheesy Focaccia Bread

1 package refrigerated pizza crust
2 cloves garlic, minced
2/3 cup fresh grated Romano or Parmesan cheese ( I actually like to do both)
2 cups grated mozzarella cheese (or crumbled fresh mozzarella)
2 tsp dried oregano
2 Roma tomatoes

Preheat oven to 375. Roll out pizza crust to fit a rectangular sheet pan. Spread garlic over crust. Use half the Romano/Parmesan cheese over the garlic then top with mozzarella and oregano. Finish with the remaining Romano/Parmesan Cheese with a little more oregano. Bake for 20-26 minutes. Top with fresh tomatoes. Enjoy!

This recipe was adapted from Pampered Chef's Fantastic Focaccia Bread. I just put the tomatoes on after it is baked instead of before. I think that the flavor is better, but feel free to try it both ways. (They suggest that you do 1/2 of the Romano then 1/2 mozzarella then 1/2 the oregano. Then the tomatoes, the rest of the Romano, the rest of the mozzarella, oregano.) It is a nice summer dinner with garden fresh tomatoes available with a cool green salad on the side.

Wednesday, August 5, 2009

Wicked Good Peanut Butter Bars

I'm sorry.... I've been sitting here for 5 minutes trying to give an accurate name to these "you-are-so-good-you-are-trouble" peanut butter bars we made recently. I'm pretty disciplined when it comes to watching what I eat, but I lost *all* control with these babies! Should I open this Pandora's box and unleash its power on you? Hey -- if I have to suffer, I want company. So here's the recipe. I dare you to stop at one bar. Good luck.
Makeover Peanut Butter Bars
5 points per bar (including the PB layer AND the frosting. oh yeah.)
1 3/4 cups reduced-fat creamy peanut butter, divided
1/3 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
4 1/2 cups confectioner's sugar
1/3 cup fat-free milk
1/4 cup baking cocoa
1/4 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
1. In a large bowl, cream 1 cup peanut butter, the butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to creamed mixture and mix well (batter will be thick).

2. Spread into a 15x10 inch baking pan coated with cooking spray. Bake at 350° F for 18 to 22 minutes or until lightly browned. Cool on a wire rack for 10 minutes; spread with remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.

3. In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.

picture credit: Healthy Cooking magazine, June/July 2009 issue, p. 26
original recipe: Lori Stevens

Saturday, August 1, 2009

Jason's opinion

This is Jason trying to make himself feel better since he couldn't have any pie. He misses y'all!

Black Bottom Berry Pie

.What is better than chocolate and raspberries??!!! Shauna had put this recipe in the family cookbook, and I wanted to remind everyone how fabulous it is since it is raspberry season. It is one of our family's summer favorites.
Black Bottom Berry Pie
1 prepared Keebler Shortbread pie crust
8 oz good quality milk chocolate pieces
3 Tbsp milk
12 oz. cream cheese, softened
1/3 cup powdered sugar
Fresh strawberries or raspberries
1/4 cup seedless raspberry jam
2 oz. semi-sweet chocolate, melted (for garnish)
.Melt chocolate with milk in microwave (I do 1 minute, then do 20 second intervals at 50% power). Stir until chocolate is well incorporated and smooth. Pour into the Shortbread pie crust and chill until firm (about 1 hour). Beat softened cream cheese and powdered sugar until smooth. Evenly coat the chocolate layer. Place washed berries, stem side down close together, on the cream cheese layer. Warm the seedless jam in the microwave and drizzle over the fruit. As a garnish, melt the semi-sweet chocolate and drizzle over fruit in thin threads. (you can use a zip-lock bag then cut the very tip off of one of the corners if you don't have a piping bag) Chill pie for 2 hours to give it time to firm up. (You can use Guitard Chocolate Chips 1 1/2 cups for the bottom layer..they melt very smooth. You can't get them in Vegas though. I always stock up when I go to Utah at Maceys.)

Sunday, July 26, 2009

Chocolate Molten Cakes

I wanted to make a special dessert for Cory for Valentine's Day, and one of the ladies in the ward had given me this recipe. It took a while for me to try it because the recipe was pretty long, but I have to say, it was totally worth it!!!! I know that Paula Deen has a little bit simpler recipe, but this one is really really good. Just right for a special occasion.

Chocolate Molten Cakes

1 3/4 cups semi-sweet chocolate chips

2 Tbsp unwhipped whipping cream

3/4 cup unsalted butter

3 eggs

3 egg yolks

1/3 cup sugar

1 1/2 tsp vanilla

1/3 cup flour, sifted

3 Tbsp unsweetened cocoa powder

1. For the filling, combine 3/4 cup of the chocolate chips and whipping cream. I use a double boiler to gently melt the chocolate. (That is a pot of low simmering water not touching a bowl set on top) Remove from heat. Cool, stirring occasionally. Cover and chill for about 45 minutes or until firm.

2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 cup of chocolate chips and the butter over low heat until melted. Remove from heat; cool.

3. Form filling into 6 equal balls (I did 5 since we had 5 members of our family and it made it even gooey-er) then set aside. Lightly grease and flour 6 (or 5 in my case) ramakins (6 oz custard cups). Place dishes in a 15x10 pan; set aside.

4. In a mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 cup batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.

5. Bake at 400 degrees for about 13 minutes or until the cakes feel firm at the edges (it should not be set in the middle). Cool in dishes for 2-3 minutes. Using a knife, loosen cakes from the sides of the dishes. Invert onto dessert plates. You can garnish with powdered sugar and raspberries or with a dollop of whipped cream. This recipe was given to me by BJ L. in my ward, and she is a master of chocolate desserts! I hope you enjoy it!

Friday, July 24, 2009

Sweet and Sour Chicken

Sweet and Sour Chicken

4 large boneless, skinless chicken breasts
1 tsp garlic salt
2 large eggs, beaten with about 2 Tbsp of water
2 cups sugar
2/3 cup vinegar (I use the non-seasoned rice vinegar)
2/3 cup ketchup
1/2 cup chicken broth
2 tsp salt
4 Tbsp soy sauce (I like the low sodium one since you are already adding salt)

Cut up chicken into about 1 inch cubes (bite sized, but not too small). Sprinkle with garlic salt and let it sit for about an hour. Dip in cornstarch, then in the beaten egg. Fry in hot canola oil until golden brown (does not have to be completely cooked through since it will cook in the oven). Place in a 9x13 inch baking dish. Combine sugar, vinegar, ketchip, chicken broth, salt and soy sauce in a medium mixing bowl and microwave for about 5 minutes, stirring half way through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes. If you want your sauce a little thicker add 1-2 tsp cornstarch to 1 Tbsp cold water. Stir into the sauce then return to the oven for a minute until it comes to a boil. Serve over rice. Serve 6-8 people.

This recipe was from the Worldwide Ward Cookbook under "Little Pink Chicken" on page 108.

Tuesday, July 21, 2009

Southwest Lettuce Wedges

I decided to try something new and found a fun recipe. We really like this one.

2 tsp. olive oil
1 lb. ground turkey breast or ground chicken breast meat
1 medium red pepper, chopped (optional)
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. salt
1/2 jar of salsa
1 (15.5 oz) can of lower sodium kidney or pinto beans, rinsed and drained
1 head of iceberg lettuce cut into 4 equal parts (to make wedges)
1 medium tomato, chopped (optional)
1 small container nonfat Greek yogurt

1. In a skillet, heat the olive oil on medium heat for 1 minute. Add the meat, red pepper (optional), chili powder, ground cumin and 1/8 tsp. salt. Cook until the meat is done (about 8 minutes).
2. Add the salsa and beans to the meat and cook for 5 minutes.
3. Make lettuce wedges and arrange on everyone's dinner plates. Top each lettuce wedge with the meat mixture, Greek yogurt and fresh, chopped tomatoes (optional).

You could also make these as lettuce wraps.


**Adapted slightly from "Southwest Chicken Wraps", Good Housekeeping, p. 207. (I need to find out the month, year)

Granmary's Special

This is one of our favorite special drinks, courtesy of Chris' grandmother!

1 pkg. Black Cherry Kool-Aid
6 oz. frozen orange juice concentrate
1 c. sugar
enough water to make 2 qts.

Stir it all together and enjoy!

Monday, July 20, 2009

How to Make Your Post Look as Good as your Recipe

Hi Deb (and all y'all),

You asked a couple of good bloggy questions --

Here's how you post a bigger picture. When you are choosing and inserting your picture, there is an option to the right on the size. I think the default is small, but you can choose medium or large, too. There's also an option to have that be your default layout every time. That's what I do to get the size of the picture I do.

As far as spacing goes (like between the list of ingredients and the instructions below), sometimes you type a space and then when you go to publish, it disappears. The text looks smooshed together.

I don't know enough about HTML to say why that happens, but John taught me a little cheat to stop that from happening. Type a period (.) and then go up to font color and make it white to blend in with the background. It becomes invisible and you look like you have a space there.

Hope this helps. Please continue sending in your SCRUMPTIOUS recipes, Deb! Let's hear from the rest of you, too!! I'll post more once we get Katie out of this recovery stage. Hugs to everyone. ♥

Sunday, July 19, 2009

Shauna's Chicken Artichoke Pasta

This dinner is what Cory wanted for his birthday dinner. I like to have all the chopping and everything done when I start cooking because it does come together pretty quickly. Thank you Shauna for putting this in our family cookbook, and since that was done about 10 years ago, I thought I would add it here to remind everyone how yummy it is! Here is a tip: I save time by getting the chicken already roasted at the store.
Chicken Artichoke Pasta

1/2 cup (1 stick) salted butter
3 large garlic cloves, chopped
12-16 oz fresh mushrooms, cleaned and sliced
2 (14 oz) can artichoke hearts, drained and quartered (be sure to get the cans of non-marinated artichoke hearts in the vegetable aisle)
2 tsp dried basil
2 tsp dried oregano
1/4 cup chicken broth
1/4 cup white wine (may be substitute for chicken broth)
1 cup heavy cream
2 1/2-3 Chicken, roasted, skinned and deboned then shredded into bite-sized pieces
salt and pepper, to taste
1 cup finely chopped fresh parsley
freshly grated Parmesan Cheese
3/4 lb Fusilli Pasta

Melt butter in a large skillet. Add the garlic and mushrooms and saute for about 3 minutes. Add the artichokes and cook for another 3 minutes. Stir in the basil, oregano, and chicken broth, and turn up the heat to high. Boil until broth is reduced a little bit, add the wine (or substitute with chicken broth), and continue boiling until it is reduced some more. Add cream; add chicken when the sauce is slightly thickened. Heat through, stir in salt and pepper and parsley. Toss with hot pasta and serve with Parmesan cheese. If you like it a little more "saucey" add a little more chicken broth and cream. Serves 6-8 people.

Sunday, July 5, 2009

Red, White and Blues

These were a big hit at our recent family reunion; I brought these treats for our 4th of July BBQ. The recipe comes from my friend, Elena. All the credit (and I say all the calories, LOL) go to her!

Red, White, & Blues

1 1/2 c melted butter (real, salted butter)
2 c. brown sugar
1 c. white sugar

Cream together then add:
2 eggs
2 egg yolks
1 tsp. vanilla

Mix until light and fluffy.

4 c. flour (this is a fairly soft dough, but if it seems really wet, add a little more.)
1 tsp. baking soda
1 tsp. salt

Mix together then add:
1 package white chocolate chips
1/2 package dried blueberries (add more berries if you like)
1/2 package dried cranberries

Bake at 325 degrees for 12-14 minutes, let cool on pan before removing. (Helps keep them soft.)

Sunday, June 21, 2009

Stuffed Burgers

Cory and I love to watch the Food Network. While watching Diners, Drive-In's and Dives, we saw a diner that stuffed their burgers. Yummy! So we tried it, and it was fabulous. You will need to be creative with this recipe so you can fit it to your taste.

Stuffed Burgers

2 lbs 80-20 ground beef
Your favorite steak seasoning...we used Famous Dave's Burger and Steak seasoning
8 slices of your favorite cheese (we did Pepperjack and American)
Hamburger Buns
Your favorite toppings...lettuce, tomato, mustard, mayo, etc.

With using 2 lbs, we got out about 8 burgers. Season the meat in a bowl, then divide into 16 (or 1/8 lb) balls. Place the rounds between 2 pieces of wax paper and roll them flat with a rolling pin until you get them into the desired size..about 4 inches wide. Tear the cheese slices in to fourths. Take one patty, place the cheese on top, then top with another patty. Pinch the edges together to seal the cheese inside the meat. Preheat your BBQ grill to about med-medium high heat...about 350 and grill each patty for about 10 min each side or until done. Be sure to check your patties as they are cooking. There are different things that will effect the cooking hot your grill cooks, how done you like the burgers, how big the burgers are, so our cooking time is a guess based on what we did.
(I am sure that you could subsitute turkey or pork for the beef if you want to.)

Another thing we do, is season the burgers with a little Tabasco before grilling them, but that depends on if you like things with a little bit of a kick. Grilling your buns for just a minute also makes it awesome!

Pulled Pork BBQ Sandwiches

Summertime means BBQ! Having grown up in Texas, BBQ was a staple in the summer. We add Cole slaw for a twist to an old favorite.

Pulled Pork BBQ Sandwiches

1 Pork Roast (whatever is on sale...bone in or boneless and big enough for your family)
garlic salt, salt and pepper
1 bottle of your favorite prepared BBQ sauce
1 can of Coke or Dr. Pepper
2 Tbsp brown sugar
1 tsp prepared mustard
Cole Slaw (optional)

Season the roast with a little bit of garlic salt, salt and pepper. Put it in the crock pot. Add 1 can of Coke or Dr. Pepper with enough water to come about 1/2 way up the roast. Cover and simmer for 4-6 hrs on high or 6-8 hrs on low. When the meat is tender pull it out onto a cutting board. Pour out the juices into a large measuring cup. Into the crock pot, add the bottle of BBQ sauce, brown sugar and mustard. Skim off the drained juices and add to the BBQ sauce mixture until it is your desired consistancy (you may not need all of it depending on how much drippings you have). Stir to combine. Shred the pork and add to the BBQ sauce. Heat through. Serve on rolls. We like to top ours with Cole Slaw (I cheat and get 1 lg container of Cole slaw from KFC) it adds a nice cool crunch to go with the tender, flavorful pork. Yesterday at Costco we found a bottle of Famous Dave's (our favorite BBQ restaurant...try the bread pudding it is amazing!) sweet and spicy pickles and those are really good on it as well.

Saturday, June 6, 2009

Opa's Potato Salad

I have so many memories of summertime traveling from Texas to Utah and visiting Omi and Opa. While we were there, Omi always took us to the park; sang to the monkeys and gave us "tea parties" in the backyard. Opa always made his Potato Salad for us. Since it is kind of a "by taste recipe", I have tried to get as close as I can to recapture those memories. (I will tell you that if you want it to taste like Opa's you have to use the brand names that are specified for the recipe.)

Opa's Potato Salad

6 heaping Tbsp Best Foods Mayo
1 tsp Grey Poupon Dijon mustard
1 tsp Rice Vinegar
1 tsp water
1/2 to 1 tsp salt
1/2 tsp pepper
2-3 shakes of Maggi
8 small Yukon gold potoates or white potatoes
2 dill pickles, seeded and diced
1/4 cup sweet onion, finely chopped
3 hard boiled eggs, peeled and roughly chopped
3 Roma Tomatoes, seeded and chopped

In a large pot, boil potatoes with skins on. The cooking time depends on the size of the potatoes. When you insert a fork, you should have some resistance towards the middle. Basically you want them done, but not mushy. In a large mixing bowl combine Mayo, mustard, vinegar, water, salt and pepper and Maggi. (When I said heaping TBSP for the Mayo I am talking about the large spoons (grown up spoons is what we call them at our house), not the measuring spoons, same with the tsp for the mustard.) Stir to combine. (You should taste a hint of the dijon flavor but not too much) Add pickles, onion and hard boiled eggs. (I put the eggs in tap water, bring it to a boil on the stove, cover it and turn off the burner. Let it sit for 10 minutes and they will turn out perfect everytime.) After the potatoes are boiled, allow them to cool and then peel and chop into bite sized pieces. Lastly add the tomatoes. It is really important to take the seeds out first and also to add them last or it will turn the sauce pink. Enjoy!

Tuesday, June 2, 2009

Glazed Pork Roast

This is a tried and true recipe here at our house; we've tweaked it a little to our tastes, and it's a favorite now. The citrus seasoning really works with the pork roast, and the mandarin orange garnish is delish... perfect for spring and summer menus. This crock-pot recipe makes a great Sunday dinner entree. One slice is 4 points, which makes it light and healthy, too. Win-win! Enjoy.

Glazed Pork Roast
(4 points per slice)
1 boneless whole pork loin roast ( 4 pounds), trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
2/3 cup orange juice concentrate
1/3 cup water
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper

1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon orange juice concentrate
1 garlic clove, minced
1 can (11 ounces) mandarin oranges, drained (optional)
Cut the roast in half. In a large skillet, brown roast in oil and butter on all sides. Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until a meant thermometer reads 160 ° F, and the meat is tender.

For the glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate, and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

* Our tweaks:
  1. Double the glaze recipe. You'll be glad you did. We like to serve rice with this dish to "soak up" any extra glaze.
  2. I've used a normal pork roast and it works just as well. (Didn't cut it half...)
  3. I don't brown the meat every time, but when I do, I only use the olive oil. It's enough to brown the meat by itself.
  4. Try the mandarin orange garnish. I love it.

original recipe: Light and Tasty magazine, February/March 2008, p. 49

Monday, June 1, 2009

Ham Fried Rice

Cory went on his mission to Japan, and so he is really good at making up Oriental recipes. So this is his recipe, not mine. We tried to do measurements as we went along, but some things depend on how much rice you use.

Ham Fried Rice

2 Tbsp Canola Oil
2 cups sliced mushrooms, button or cremini
pinch of salt
a couple of shakes of Sesame oil...a little goes a long way
2 cloves garlic, minced
1 1/2-2 Tbsp fresh ginger root, minced
1 1/2 cup cubed ham
2-3 large eggs, beaten
3 1/2 cups cooked rice
1/2 cup soy sauce or tempura sauce
4-5 green onions, sliced

Heat oil (Canola and sesame) in a large saucepan. Add mushroom and a pinch of salt. Cook for about 5minutes, then add garlic and ginger. When you can smell the garlic, add the ham. Stir to combine. Beat eggs and then add to the mixture. Stir around until eggs are cooked and mixed throughout mixture. Add rice and soy sauce or tempura sauce. Stir well to combine. Just prior to serving add green onions, reserving some for garnish.

Sunday, May 24, 2009

Honey BBQ Chicken with Apple Cole Slaw

We first saw this recipe on the Food Network on Emeril Live and made it while we lived in Bountiful. I was going through old cookbooks recently and all of a sudden I was craving this again. I know that it is long and has quite the list of ingredients, but it really is a yummy recipe (which I can not take credit for at all since Emeril did it!) and is worth the effort.

Honey BBQ Chicken

1 cup soy sauce (I use the less sodium one)
3/4 cup finely chopped onion
1/3 cup rice vinegar
1/4 cup honey
1-2 Tbsp sriracha (hot red pepper garlic chili paste found in the oriental section) we do 1 Tbsp so it isn't too hot for the kids
2 Tbsp white sesame seeds
2 Tbsp chopped fresh ginger
2 Tbsp minced garlic
1 Tbsp sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds) (we usually de-bone them to make it easier to eat)

In a large bowl, combine soy sauce, onions, rice vinegar, honey, sriracha, sesame seeds, ginger, garlic and sesame oil. Stir well to combine. Place the chicken in the marinade. Toss to combine, cover and refrigerate overnight or at least 6 hours.

Preheat grill to medium..about 300-350 degrees. Leave the skin on the chicken to help keep it moist. Cook on the grill on both sides until done. Use a digital thermometer to verify the temperature.

Apple Coleslaw

1/4 cup mayo, plus 2 Tbsp
1/4 cup sour cream
1Tbsp honey
1 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp fresh ground pepper
3 cups green cabbage, chopped (about 1/2 head)
2 Granny Smith apples, peeled, cored, and chopped
1 large carrot, peeled and shredded1/2 head Romaine Lettuce, washed and cut into bite sized pieces
1/2 cup finely chopped sweet onion
1/4 cup fresh parsley, finely chopped

In a large bowl, combine the mayo, sour cream, honey, vinegar, salt and pepper. Whisk well. Add cabbage, apples, carrot, Romaine, onion and parsley. Toss to combine. Cover and put in fridge until ready to serve.

This recipe was slightly adapted from Emeril Lagasse from Emeril Live.

Wednesday, May 20, 2009

Creamy Fruit Dip

There is nothing better than dipping strawberries into a creamy dip on a warm summer day!!

Creamy Fruit Dip

1 can sweetened condensed milk
1 8 oz pkg cream cheese
1 regular size Cool Whip

Mix together the condensed milk and the cream cheese with an electric mixer then with a rubber spatula, fold in the Cool Whip until well mixed. Dip with Strawberries or any other favorite fruit. This freezes really well too!!
This recipe was given to me from Holly M.

Creme Brulee French Toast

From dinnertime in the Jungles of India to brunch in a street cafe in Paris over-looking the Seine. One of my favorite memories while living in Germany was the trip to Paris that I went on with my Mom and 2 of my sisters. While a lot of people love the richness of French dinner cuisine, I love the simple baked desserts, breads and crepes.

Creme Brulee French Toast

1/2 cup unsalted butter
1 c brown sugar, packed
2 Tbsp light corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.
*I would recommend that if you are doubling the recipe, that you do the butter mixture, bread, half and half mixture, then more butter mixture, bread and half and half. Then cover, chill and bake the next morning.
Recipe courtesy of Susie Powers featured in the Worldwide Ward Cookbook, pg. 28.

Thursday, May 7, 2009

Chicken with Curry Sauce

In this day of budget cuts and "stay-cations," it can be hard to visit other countries. Take a journey with me through the jungles of India and taste the spices of that land. This recipe was originally featured by Robin Miller on the Food Network and was slightly adapted by Melanie G. I tried this recipe with chicken and I liked it, and I have done it with a pork tenderloin, and it was fabulous as well.

Chicken with Curry Sauce

2-3 boneless, skinless chicken breasts, sliced into 1/2 inch strips
Salt and freshly gound black pepper
Olive Oil
1 (14 oz) can coconut milk
1 (4 oz) can diced green chilies
1 tsp curry powder *
1 tsp Garam Masala**
1/2 tsp crushed red pepper flakes (optional)
1 cup couscous, cooked according to package directions
2 Tbsp fresh cilantro for garnish

*There are two different types of curry spices. One is a green curry (which is the one Robin used) and there is a red Indian curry. I used the red curry because it smelled better to me, but either one will work for this recipe.

**Garam Masala is an Indian spice combination, just like Italian Seasoning is used in Italian cooking. I had trouble finding it at Smiths, so I had Cory go the International Market. I read that you can get it at Walmart. If you get desperate and can't find it, let me know and I will mail you some! :-)

Season both sides of chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium mixing bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken. Simmer 5 minutes until chicken is cooked through and sauce reduces slightly. You can choose to add 1 tsp cornstarch to 2 Tbsp water and pour that in the sauce and let simmer to thicken it, if you want it a little thicker. Serve the chicken and sauce over the couscous and garnish with the cilantro.

+for the pork tenderloin, I sliced it into medallions and pressed them with the palm of my hand to flatten them slightly. I followed the instructions as listed for the chicken.

With the chicken I did fry bread and couscous with it. With the pork I did a regular dinner roll (for time's sake) and sticky rice and both versions were great. We are sauce people, so you might want to 1 1/2 times the sauce recipe if you like to have it with rice and have leftover to dip your roll in. This dish is not as spicy as it sounds. Brynley eats it just fine, and I always add red pepper flakes to it. I hope you enjoyed your trip to India with me. I wonder what country I am going to do next???? :-)

Shauna's German Pancakes

Shauna was still living in Bountiful when she first cooked this for me. Whenever I make it, it reminds me of her and Andrew and their children. I am writing the recipe as Shauna gave it to me years ago..divided up into a 9" pie plate and then a 9x13" pan.

9" Pie Plate

1 1/2 cups milk
3/4 cup flour
3 eggs
1/3 cup sugar
1/4 tsp salt
1/8 tsp nutmeg
1/2 tsp vanilla

9x13" Pan

2 1/4 cups milk
1 1/8 cup flour
5 eggs
1/2 cup sugar
1/8 + a little more nutmeg
3/4 tsp vanilla

Preheat oven to 400 degrees. Melt butter in the pan and turn up the heat to 425 degrees. (I don't know how much butter Shauna uses, but I use 1/3 cup salted butter...but that may be the Paula Deen in me talking) Blend all ingredients in a blender. Pour into the heated pan. Bake at 425 for 20 minutes, then turn down the heat to 350 and bake for 8 minutes longer.

In the Fall this is especially good topped with apples and sour cream and brown sugar sauce.

Peel and slice 2-3 apples.
Add a little lemon juice.
1/4 cup brown sugar
3 Tbsp butter
1 tsp cinnamon

Cook on the stove until the apples are tender. Serve with sour cream mixed with brown sugar, to taste.

For the 9x13 inch pan recipe, the recipe is 1 1/2 timed. For a 15x10 pan double the recipe (the original size is the pie plate size).

Sunday, May 3, 2009

Italian Beef Sandwiches

Whoever I have to thank for inventing the slow cooker, I would personally like to shout several Hallelujahs their way! Not only is it easy, but it doesn't heat up the house for summertime. This recipe was adapted from I found it on My Kitchen Cafe blog by Melanie G. This has become my family's favorite meat sandwich ever...or in the words or my husband...please put it away before I have 500 sandwiches!

Italian Beef Sandwiches

1 1/2 cups beef broth*
1 cup water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf (or 2 small ones)
1 (0.6 oz) packet of Good Seasons Zesty Italian dry salad dressing mix
1 (5 lb) chuck roast

*I used one of the extra large Knorr brand beef bouillon cubes that does 2 cups, so I did 2 1/2 cups of water plus the beef cube instead of doing separate broth and water and it turned out great!

Combine water, beef broth with seasonings. Whisk to combine. Season roast with salt and pepper and seare on all sides in olive oil. (I cut the 5 lb roast into four parts so it would lay better in the crock pot) Place meat in the slow cooker and pour seasoning mixture over the meat. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. When done, remove Bay leaves, and shred the meat with a fork. Put the shredded meat back in the juices for about 45 minutes to get extra yummy. Serve on crusty rolls with Provolone cheese.

Wednesday, April 29, 2009

German Oven Pancakes

This recipe goes by many names. German Oven Pancakes, Dutch Babies, and my personal favorite -- from toddler Katie, way back when -- "Poofy Pancakes"! She thought they were magical.

They're a favorite around our house. (I try not to have them too often anymore, as they're not too point-friendly, but the rest of the family still wants them all the time.) This recipe makes any cook feel good. What is it about 4 simple ingredients that makes this dish such a showstopper? The picture above was Katie's first attempt. Look at those "poofy pancakes"!! :-)

German Oven Pancakes

1/2 cup milk
1/2 cup flour
3 large eggs
dash of salt
1 to 2 tablespoons of butter or margarine

Preheat your oven to 425° F. We always make German Oven Pancakes in a 9x13 pan, but a round pan or skillet can also be used. (Oh, and we always double the recipe. If you use a 9x13 pan, *definitely* double it.)

Place the butter in the bottom of the pan and place it in the oven while it's preheating to melt it. Mix your milk, flour, eggs and salt in a bowl. Use a wire whisk to blend, but make sure all the lumps have disappeared before moving on. (Some people blend this in a food processor.) When you've got your mix ready, pour it over the melted butter in your pan, and place it back in the oven. Bake for 10-15 minutes or until golden brown. Edges will be puffed up.

This are a fun breakfast, and it can also make a beautiful brunch. Katie loves them plain -- just a little syrup for her, but depending on your mood or the season, they could be filled with berries, peaches, or sauteed apples. A dusting of powdered sugar or even whipped cream could top it off. I think Deb and Shauna have gourmet versions of these pancakes. I'd love to hear what they do.

Casual or fancy, you can't go wrong with German Oven Pancakes.

Tuesday, April 28, 2009

Orange Waffles with Buttermilk Syrup

Orange Waffles

6 eggs, separated
1/2 tsp salt
6 oz can orange juice concentrate, thawed
1/2 c butter, melted
3 3/4 c flour
3 c milk

In one bowl beat egg whites until stiff peaks form. In a separate bowl, mix egg yolks, salt, orange juice, butter and sugar. Beat until smooth. Alternate adding flour and milk. Fold in egg whites into batter. Bake in waffle iron. Serves 5.

This recipe is in the WorldWide Ward Cookbook in the Breakfast Section, listed by Janice Richards Call from Rexburg, ID.

Buttermilk Syrup

1/2 cup buttermilk
3/4 cup sugar
1/2 cup unsalted butter

Cook in a pot over medium low heat until bubbly. Take off the burner and add:

1 tsp vanilla
1 tsp baking soda

Stir until foamy. Serve over waffles, pancakes, french toast or vanilla ice cream.

These waffles were perfect on a warm spring day with their citrus taste. I have to admit that we love breakfast for dinner, especially those days when we have school, homework, scouts and FHE all on the same day! We cheated an added additional calories by topping the waffles with whipped cream. Just posting this recipes makes me hungry for them all over again! Stay tuned for Creme Brulee French Toast to be coming soon! :-)..... (those are drops of drool! heehee)

Wednesday, April 22, 2009

Meat Ring

I know that Meat Loaf is not the most healthy thing in the world. But sometimes you've gotta do what you gotta do....and that means comfort foods! A few years back I got a book by Anita Stansfield called "A Star in Winter" and in it she published her recipe for a Meat Ring. It is not dry at all and worth a try on a day when you just don't have a lot of time to stand in front of the stove stirring stuff.

Meat Ring

1 1/2 lbs lean ground beef
3/4 cup oatmeal
1/4 cup finely chopped onion
1 1/2 tsp salt
1/2 tsp pepper
1 beaten egg
3 /4 cup milk

Mix all together and mold into a round pan, leaving a hole in the center. Cover with sauce and bake 1 hour at 350 degrees.

1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp mustard

For my family I used 2 lbs of lean ground beef (you want to get as lean as you can get) and I upped the other ingredients a little bit (1 cup oatmeal, 2 tsp salt, almost 1 tsp pepper, 1 cup milk. I kept the egg the same and I did 1/2 cup diced onion) I also doubled the sauce recipe, spooning some on top and saving the other half to top on each portion after it has been cooked.
I am sorry that I don't have a finished picture to show you, but I had to feed the baby and by the time I got back downstairs my family gave me the best compliment by have most of it already gone!

Saturday, April 18, 2009

Smoked Bacon and Tomato Pasta

This is one of my family's favorite dishes and one of my most requested recipes. For those with milk allergies, you can omit the cream and it is still yummy!!

Smoked Bacon and Tomato Pasta

12 oz. smoked bacon
1 medium onion, chopped
4 cloves garlic, minced
1 large can Hunts whole tomatoes or 2 cups fresh tomatoes that have been peeled, seeded, and chopped
1 cup fresh basil
1 Tbsp salt
1 lb dried pasta, penne or rigatoni
1/2 c heavy cream
Freshly grated Parmigiano-Reggiano

Saute bacon over medium-high heat until done, but not crispy. If there is a lot of grease, you can drain some of it. Return bacon to pan and add onion, until the onion is soft and lightly golden; about 5 minutes. Add garlic. Pulse tomatoes in a blender and add to the bacon and onion and garlic mixture. Add half the basil and let simmer for 30 minutes. Add the heavy cream and remaining basil. Serve over cooked pasta of your choice and top with grated Parmiganio-Reggiano cheese. This is excellent served with lettuce, tomato and fresh mozzarella topped with your favorite balsamic vinegarette.