It's what's for dinner

No-Bake cookies

2010-11-17T10:40:00.001-07:00

Recently, I have found that most everyone has a No-Bake recipe. However, I feel mine is superior to a lot of them out there. Somehow, I really do stumble across the greatest recipes, and in my family.... we make the best food that we can!

2 C sugar
3 Tb cocoa
1/2 stick of butter (1/4 C)
1/2 C milk
1/4 tsp salt
1/2 C peanut butter
1 tsp vanilla
3 C oats

Combine the first 5 ingredients in pot and bring to a boil. Boil for 90 seconds, then remove from heat and add the last three ingredients and stir until peanut butter is blended. Use spoons or a cookie scoop and place them on wax paper to cool. YUM!

Great Pumpkin Pie

2010-11-17T10:37:00.000-07:00

Yes, really love Pumpkin Pie season. In fact, I love it so much so that I made some a few weeks early. Hey, in my defense, it was already October. As I stated before, I really am just great at following a recipe and in this case, it was the one on the can. Libby's recipe is the best!! Here it is:

Libby's Famous Pumpkin Pie
1 1/2 C sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground giner
1/2 tsp ground cloves
4 eggs
1 large can (29 oz) Pumpkin
2 cans (12 oz each) evaporated milk
2 unbaked 9-inch (4 c volume) deep-dish pie shells

MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shells.
BAKE in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minute more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

For those using pumpkin pie spice - use 3 1/2 tsp as substitution for cinnamon, ginger, and cloves.

Deborah's Mom's Brownies

2010-11-17T10:31:00.001-07:00

I have a friend who brought her mother's famous brownie recipe to a recipe exchange one night. I have since tried them out and absolutely LOVE them! So good. They are more of a cakelike brownie than a fudgey one. Complete with icing (and tons of calories). You must share this one with LOTS of friends!

Brownie Recipe

2 1/2 C sugar
2 1/2 sticks of butter (1 1/2 c)
6 egg
2 C flour
2/3 C cocoa
1 Tb vanilla
1/2 Tb salt
1/2 C nuts (optional)
Cream the sugar and butter together, add eggs one at a time. Mix remaining ingredients in order given above. Pour into large cookie sheet. Bake at 350 degrees for 20 minutes. DO NOT OVER-BAKE! Frost as desired.

Chocolate Icing (as used on the one in the picture)
1/4 C milk
1/2 C butter
6 oz chocolate chips (1 C)
1 tsp vanilla
2 1/2 C powdered sugar

Combine milk and butter in saucepan. Bring to boil. Remove from heat. Blend in chocolate chips. Stir in vanilla and sugar. Beat until spreading consistency. If necessary, thin with a few drops of milk.

Chocolate Cupcakes with Creamy Peanut Butter Frosting

2010-10-09T20:11:00.001-06:00

I love love LOVE to bake. Although these days, it seems that I eat too much of my baking. I am happily taking requests for homes that actually WANT the treats, so please tell me if you would welcome baked goodies at anytime. You wouldn't tell anyone if I let you in on a BIG secret, would you? I didn't think so. Here it is....I FOLLOW A RECIPE. I know, it is awful that I can't just come up with these things on my own. Now every once in a while I will most definitely tweak a recipe to my own liking, but I really just stick to the recipe most times. Thanks for your patience.... here it is!

Make your favorite chocolate cake recipe (I used Devils Food cake mix for this one) - homemade or box would both work great. Follow the recipe and cooking directions for cupcakes. Let the cupcakes cool and then make this yummy frosting.

1/2 c butter, (room temperature)
1 c creamy peanut butter
3 Tb milk - or as needed (I used no more than 3)
2 cups powdered sugar

I used a big star tip to frost these cupcakes. This is where you can let your imagination go wild! Hope you have a fun time making these. I did!

Pretty Fabulous Italian Tortellini Soup

2010-02-27T08:51:00.002-07:00

Jame sent me this recipe. Thanks!

1 lb mild sausage, casing removed (I used turkey sausage and it turned out FAB)
1 c. onion, chopped
2 large cloves garlic, chopped
6 c. beef stock/bouillon (chicken works well too)
16 oz can tomatoes, drained and chopped
8 oz. can tomato sauce
1 lg zucchini, sliced
1 lg carrot, sliced (or baby carrots)
1 med green pepper, diced
1 t. dried basil leaves
2 t. oregano
8 oz. cheese tortellini (found in your grocer's freezer section)
shredded cheese (optional) or you can use parmesan as well.

Brown sausage and remove from skillet. Drain drippings. Add onion and garlic. Saute 5 minutes. combine meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, and spices in a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until past is tender. serve with cheese if desired. Makes 10 cups.

Total time from start to finish is about an hour.

Award Winning Chili!

2010-02-27T08:41:00.002-07:00

1 lb ground beef
1 c. chopped onion
1/2 c. chopped green or red pepper
28 oz. diced tomatoes, juice included (I used one with basil, garlic an oregano in it)
30 oz. can dark red kidney beans
15 oz. can chili (any kind)
1 tsp. salt
1 T. chili powder
1 T. sugar
2 cloves garlic, minced or 1 tsp garlic salt
1/2 tsp. pepper (fresh ground preferred)
1/2 c. ketchup

This produces a chili that is a little more liquid than I prefer, so I drained a bit of the juice out of the cans before adding them to the chili. It makes it a little less "saucy". You can cater to your family's taste.

Brown the ground beef in large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients. Cook uncovered over low heat for at least and hour. I made the chili the day before and reheated it for the cook-off. I think it's better this way. (makes about 8 cups).

This recipe won in my mother's ward two years in a row. It didn't win in my ward this year, but I made a few boo boo's on reheat day. Enjoy!!

Time has flown

2009-09-15T22:13:00.002-06:00

It has been forever since I last updated this blog. I suppose blogging is not my forte however prior to my last shopping trip I choose 17 new recipes to give a shot and am drawing near the end so I will have many recipes to eventually post. For now here are just a couple. Hope you enjoy them as much as me and my family. They were a particular favorite for my little girl, as they are primarily a "kids" food.

Double Dipped Chicken Nuggets 6 Servings

¼ c. all purpose flour

½ t. seasoned salt

1 cup finely crushed corn flakes cereal

4 boneless skinless chicken breast halves, cut into 1-inch pieces

¼ c. margarine or butter, melted

1. Heat oven to 400’F. In plastic bag, combine flour and seasoned salt, shake to mix. Place crushed cereal in another plastic bag.

2. Add chicken pieces to flour mixture in bag; shake to coat. Dip floured pieces in margarine; coat with crushed cereal. Place in ungreased 15x10x1-inch baking pan.

3. Bake at 400’F for 15 to 20 minutes or until chicken is no longer pink.

Oven-Fried Potato Wedges 4 Servings

¾ t. salt

½ t. sugar

½ t. paprika

¼ t. ground mustard

¼ t. garlic powder

3 medium unpeeled Idaho or russet baking potatoes (8 to 10 oz each)

Cooking Spray

1. Heat oven to 425’F. In small bowl, mi salt, sugar, paprika, mustard, and garlic powder.

2. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased 13x9-inch pan.

3. Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture.

4. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. (Baking time will vary depending on the size and type of potato used).

Banana Bars

2009-02-03T15:35:00.002-07:00

1/2 butter, softened
1 1/3 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
1 cup mashed bananas (2-3 medium)
1/2 c. sour cream
1 t. vanilla
2 c. flour
1 c. chopped pecans or walnuts

1. Preheat oven to 350. Lightly grease a 15x10x1 inch baking pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat until combined, scraping sides of bowl occassionally. Beat in the egg, mashed bananas, sour cream, and vanilla until combined. Beat or stir in the flour. Stir in pecans. Pour the batter into the prepared baking pan, spreading evenly.
2. Bake about 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bard.

NOTE: If you are using a pan that is 16x11, shave a couple minutes off of the baking time to prevent the bars from burning.

Powdered Sugar Icing
1 c. powdered sugar
1/4 t. vanilla
1 T. milk or orange juice
Milk

1. In a small bowl combine powdered sugar, vanilla, and 1 T. milk. Stir in additional milk, 1 t. at a time, until icing reaches drizzling consistency. This makes enough to drizzle over one 10-inch tube cake. Or in this case, the large pan of banana bars.

Corn and Potato Chowder

2009-02-03T15:32:00.001-07:00

4 c. chopped, potatoes
2 1/4 c. water
3-4 T. butter
6 T. flour
2 1/2 c. milk
1/2 t. pepper
1 t. salt
1/2 t. onion powder
2 c. grated cheddar cheese
1 can whole kernel corn, drained
1 cup bacon bits or crumbled bacon strips

1. Cook potatoes until tender. Do not drain.
2. In a separate saucepan, combine the butter, flour, milk, pepper, salt, and onion powder. Stir often until thickened.
3. Add sauce to potatoes. Add cheese, corn, and bacon.

Honey-Glazed Chicken Stir-Fry

2009-02-03T15:27:00.002-07:00

12 oz. skinless, boneless chicken breast halves or thighs
2 T. honey
2 T. vinegar
2 T. orange juice
4 t. soy sauce
1 1/2 t. cornstarch
2 T. cooking oil
4 c. cut-up vegetables, such as broccoli, carrots, sweet pepper, onion, or mushrooms
2 c. hot cooked rice

1. Cut up chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and corn starch; set aside.
2. Pour oil int a wok or large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken, cook and stir 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of the wok. Stir sauce; add to center of the wok. Cook and stir until thick and bubbly.
3. Return vegetables to wok. Cook and stir about 1 minute or until heated through. Serve over rice.

**Depending on how wet and covered you like your rice, you may consider doubling the sauce. I did not when I made it. It was still good but my personal preference is to have enough sauce so I can stir it in with my rice and have the rice partially coated as well.

Chinese Chicken Salad

2009-02-03T15:22:00.002-07:00

Dressing:
1/4 c. rice wine vinegar
1/4 c. oil (any oil except olive oil)
2 T. sugar
Salt and pepper to taste
Combine all ingredients and let sit at least 2 hours till sugar dissolves. (All day is fine)

Salad:
Iceberg, green leaf, and red leaf lettuce
Wonton skins (slice thinly and brown lightly in hot oil)
Green onions, sliced
Celery, sliced
Sliced or slivered almonds, toasted
Sesame seeds
Chicken in bite-size pieces -- may use canned chicken
Break lettuce into small pieces. Add all other ingredients except wontons and toss with dressing. Just before serving, toss in wontons or serve them in separate bowl.

This salad has become my absolute favorite. My sister-in-laws and I hosted a bridal shower this past weekend where we served this salad. It is so delicious! We omitted the sesame seeds and placed both the almonds and wontons in separate bowls for guests to add if they would like. Very simple to make and will be a definite hit!

Lemon-Pepper Pasta and Asparagus

2009-02-03T15:18:00.002-07:00

2 cups uncooked farfalle (bow-tie) pasta
1/4 c. olive or vegetable oil
1 medium red bell pepper, chopped
1 lb asparagus, cut into 1-inch pieces
1 t. grated lemon peel
1/2 t. salt
1/2 t. pepper
3 T. lemon juice
1 can (15-16oz) navy beans, rinsed and drained
Freshly ground pepper, if desired

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt, and 1/2 t. pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

I made this to fulfill the "Vegetarian" requirement for my cooking class and much to my surprise my little girl loved it, noodles and all!

Cheerio Treats

2009-01-29T21:16:00.000-07:00

For FHE I was in charge of treats and was frantically looking for something quick and that my 15 month old would enjoy. I found marshmallows but no rice krispies so I used cheerios and it was a tasty and healthier choice.

1/4 c. butter
1 (10 oz) package marshmallows
8 c. cheerios

Melt the butter in a large pot. Add package of marshmallows, stirring occasionally until marshmallow is melted. Remove from heat and add cheerios. Stir until cheerios are evenly coated with marshmallow. Press into a greased 9x13 inch dish.

Chicken Parmesan with Rotini

2009-01-29T21:12:00.000-07:00

3 c. whole wheat rotini pasta
10 Ritz crackers, crushed
3 T. Parmesan cheese
1 t. dried oregano leaves
1 egg white
4 small boneless skinless chicken breast halves (1 lb)
2 c. tomato-basil spaghetti sauce, divided (I used traditional spaghetti sauce)
1 c. shredded mozzarella cheese

1. Cook pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in a dish or bowl. Lightly beat egg white in a separate dish or bowl. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.

2. Spray nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 minutes on each side or until cooked through. Spoon 1 cup spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 minutes or until sauce is hot and cheese is melted.

3. Meanwhile, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 minutes or until heated through, stirring occasionally. Spoon onto serving plated; top with chicken.

Cheesy Manicotti

2009-01-29T21:06:00.000-07:00

1 pkg (8 oz) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 (15 oz) ricotta cheese
1 c. shredded mozzarella cheese, divided
1/3 c. Parmesan cheese, divided
1 pkg (8 oz) manicotti shells (14 shells), cooked, drained
2 c. spaghetti sauce

1. Preheat oven to 350. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well. Spoon evenly into manicotti shells.

2. Place in 9x13 inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

3. Bake 40 minutes or until heated through. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minutes or until mozzarella cheese is melted.

**If you do not like spinach, there is a good chance you may still like this dish. I am not a spinach fan but enjoyed it. With me being pregnant I could only tolerate it at dinner time and as a leftover for one day. It is a much healthier variation of manicotti so I would recommend giving it a shot.

Zesty Chicken and Pasta

2009-01-29T21:02:00.000-07:00

*VERY quick, easy, and scrumptious!

1 pkg. (8oz) fusilli pasta
1/2 c. Italian dressing, divided
1 lb. boneless, skinless chicken breasts cut into 1-inch pieces
2 c. broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 T. chopped fresh parsley
1/4 c. Parmesan cheese

1. Cook pasta as directed on package.

2. Meanwhile, heat 1/4 c. of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.

3. Drain pasta; mix with chicken mixture and remaining 1/4 c. dressing. Sprinkle with cheese.

Chocolate-Banana Parfaits

2009-01-29T21:00:00.001-07:00

2 c. cold milk
1 pkg (4-serving size) Chocolate instant pudding
2 bananas, sliced
3/4 c. thawed Cool Whip

1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.

2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana sliced and 1/2 c. of the whipped topping; top with remaining pudding and remaining whipped topping.

3. Refrigerate at least 1 hour before serving

Cucumber Salad

2009-01-29T20:57:00.000-07:00

2 medium unpeeled cucumbers, thinly sliced
1/3 c. cider or white vinegar
1/3 c. water
2 T. sugar
1/2 t. salt
1/8 t. pepper
Chopped fresh dill weed or parsley, if desired

1. Place cucumbers in small glass or plastic bowl.
2. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
3. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Manhattan Clam Chowder

2009-01-29T20:41:00.000-07:00

My mother makes a pretty amazing New England Clam Chowder but sometimes the "clammy" flavor is just a bit too much for me. I made this recipe for a cooking class I am enrolled in at college and I loved it. Because it is a tomato base rather than cream base it is so much healthier for you. In fact, this particular recipes is low fat. Not only that, but to me it did not seem as "clammy" flavored as other Clam Chowders I've eaten. Let me know what you think!

1/4 c. finely chopped bacon
1 small onion, finely chopped
2 cans (6.5oz each) minced or whole clams, undrained
2 medium potatoes, diced (2 cups)
1/3 c. chopped celery
1 c. water
2 t. chopped fresh parsley
1/4 t. dried thyme leaves
1/4 t. salt
1/8 t. pepper
1 can whole tomatoes, undrained

1. In a large pot, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.

2. Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.

3. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

Baked Macaroni and Cheese

2009-01-29T20:38:00.000-07:00

I must say I have tried many variations and recipes for homemade macaroni and cheese and this one is by far our favorite!

2 T. cornstarch
1 t. salt
1/4 t. pepper
2 1/2 c. milk
2 T. butter
2 c. shredded cheddar cheese
1 (8oz) elbow macaroni, cooked
1 c. diced ham

In pan combine the first 4 ingredients. Add butter and stir constantly. Bring to a boil and boil 1 minute. Remove from heat. Stir in cheese, add drained macaroni and pour into a greased dish. Stir in ham. Bake uncovered at 375 for 25 minutes.

Crock Pot Chicken

2009-01-29T20:35:00.001-07:00

4 chicken breasts
2 cans cream of chicken soup
1 onion, chopped
3 stalks celery, sliced
1/2 soup can milk
1 T. parsley
8 c. noodles, cooked

1. Combine first 6 ingredients in crock pot. Cook on HIGH 5 to 6 hours.
2. Serve over noodles or rice. (I used egg noodles)

*This was delicious and had plenty of gravy to coat the noodles so they were not dry and sticky upon taking a bite.

I'm Back!

2009-01-29T20:31:00.000-07:00

So I've decided I am pretty terrible at this whole blogging thing. I have every intention of updating but with working, being a full time student, a wife, and a mom I find my time very limited. Anyways....I have made several new recipes the past 1-2 weeks but have neglected to take the pictures. Even though you will not be able to see what the finished dish looks like (until you make it on your own) these are all recipes I will be making again. In other words me and my little family found them to be quite tasty so I hope you enjoy them as much as we did.

Grandpa Burton's Famous Peanut Butter Milkshakes

2009-01-28T09:28:00.000-07:00

My Grandfather makes awesome Peanut Butter Milkshakes. He gets asked to make them every so often. I made a point to ask him to make them when they last came to visit. I wrote down the "recipe" and made them recently. If you like Peanut Butter, you will like these!

1 HEAPING Tbsp of Peanut Butter
a touch of vanilla
milk (I fill it to the 1 cup line on my blender with the PB already in there)
sugar
ice cubes

First you put the heaping Tbsp of Peanut Butter in the blender, followed by the milk (fill to 1 cup line for plenty of servings). Then I add in some sugar (you just dump it really...) with the vanilla. Sometimes I will add a touch of chocolate syrup to make it a little different. Keep the blender on low and blend the ingredients well, then, slowly add the ice cubes until you reach your desired consistency! I like mine kinda thick, so I blend until it is almost too thick to blend. (smoothie thickness) I am the only one that likes it here in the Clore house, so.... I don't make it much. Tell me what you think of it!

Family-Favorite Chili

2009-01-28T09:13:00.001-07:00

I made this chili on Sunday without getting any really great pictures of it. It looked just like any other chili anyway, so I think I'm safe without a picture of that. Here's the recipe, courtesy of Betty Crocker cookbook.

As a side note from Betty.... make sure the ground beef is hot when you add it to the crock pot for safety reasons.

2 lb lean ground beef (at least 80%)
1 large onion, chopped
2 cloves garlic, finely chopped
28 oz. diced tomatoes, undrained
15 oz tomato sauce
2 Tbsp chili powder (you can add more for a bit more "kick")
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
15 oz. kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

Cook beef over medium heat until browned. Drain fat

Mix beef and remaining ingredients except beans and cheese in crock pot

Cover and cook Low: 6-8 hours, High: 3-4 hours.

Stir in beans. Increase setting to High if you used Low, or keep it on High. Cook for 15-20 minutes more or until slightly thickened. Sprinkle with cheese!!

When I made this is was quite a thick chili and not too spicy. You can dress it up if you want a little more from it. Enjoy!

Baked Macaroni and Cheese

2009-01-12T15:24:00.000-07:00

This recipe is adapted from my best friend's mom. I tried to follow her recipe and add in a bit of my own.

Macaroni
Velveeta cheese (16 oz)
butter
milk
bread crumbs
meat of your choice (I used turkey bacon, my best friend's mom used hot dogs)

Putting this together is pretty simple. You boil some water, add as much macaroni as you think you will need. Once the macaroni is al dente, drain. Add about 1/4 c butter/margarine, milk to bring it to desired consistency and then chop the Velveeta up and add that. Stir until completely mixed. Then add meat of your choice. Then, top with bread crumbs and bake in a 350 degree oven for about 30 minutes! Yum-o!

Old Fashioned Sugar Cookies

2009-01-12T15:15:00.000-07:00

Boy do I love Sugar Cookies! I love them around Christmas, but they can be made all year long!! (Thank Heaven for holidays!) Well, here is the recipe my mom gave me that works out GREAT for me! (Which is really saying something)

4 c Flour
1 tsp salt
1 1/2 c sugar
1 tsp baking powder
3/4 c shortening
2 slightly beaten eggs
1 tsp vanilla
1 tsp baking soda
3/4 c buttermilk

Sift flour, salt, sugar and baking powder. Combine with shortening until it looks like crumbs. In small bowl combine eggs, vanilla, soda and buttermilk. Add liquid to dry with fork. Even work with hands if needed.
Roll to 1/4 inch thickness and cut into desired shape.

Bake at 400 degrees for 7 minutes ONLY. No longer!! They will not be browned.
Enjoy!!!

FINALLY updating!!

2009-01-07T12:25:00.000-07:00

Now, Jamie and I have the same cookbook from which to get FABULOUS dinners from!! Yay! I am making an extra resolution to get on here and post all those pictures I have been taking of the meals I've made. There are a few without pictures, but I know I will make them again and then post the pic then. Stay tuned, my goal for this evening is to get these recipes up and start running with the cooking this year!

Peanutty Chocolate Banana Bread

2008-09-29T06:00:00.000-06:00

Recipe from: Pampered Chef's More Stoneware Sensations cookbook

2 cups All-purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas (about 2)
1/3 cup milk
1/3 cup peanut butter
3 Tbsp vegetable oil
1 egg
1 cup milk choc. chips, divided
1/3 cup peanuts, chopped

Preheat oven to 350 degrees. Spray bread pan. In bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; stir just until dry ingredients are moistened. Stir in 3/4 cup of the milk chocolate chips. Spoon batter into pan. Chop peanuts. Sprinkle peanuts and remaining chocolate chips over the batter. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 min. Remove from pan and cool completely.

Oven-Fried Pork Chops

2008-09-20T05:58:00.000-06:00

This one is also from the Better Homes and Gardens Cookbook. I was planning on taking a picture of it when I made it and then we ate it all without one picture being taken! This is a very easy recipe to do when you are wondering, hmmm... what can I do that is different, yet easy!? This is your answer! It's much like a "shake-n-bake" for pork.

4 pork loin chops, cut 3/4 in thick (I used boneless pork chops)
2 Tbsp melted butter
1 beated egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb-seasoned stuffing mix, finely crushed

1. Trim the fat from the meat (you don't have to do this if you are usuing a lean cut). Pour butterinto a 13x9 dish, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Drip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
2. Bake, uncovered, in a 425 oven for 10 minutes. Turn chops. Bake for 10 - 15 minutes more or until done (160 degrees) and juices run clear.

Spicy Chicken and Rice Bake

2008-09-19T19:02:00.000-06:00

Sorry the picture is a little fuzzy. I got this out of the Better Homes and Gardens Cookbook. It tastes great and Melanie really liked it! It can be kinda spicy too! Enjoy!!

2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14-1/2 oz can diced tomates, undrained
1 cup tomato juice
1 cup forzen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
Paprika

1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.

BAKED ZITI

2008-09-19T18:44:00.000-06:00

Totally from the recipe on the back of the box, but SUCH a family favorite! The great thing about this is you can add whatever meat you like (I didn't for this one) and you can freeze it!! I always make the full batch and separate it into two different dishes (9x9) so I can freeze one. I hope your family likes it as much as mine does!

BAKED ZITI

1 pkg. (1lb) SAN GIORGIO Ziti, uncooked
3 cups (about 28 oz jar) spaghetti sauce, divided
1-3/4 C (15 oz) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/4 chopped fresh parsley or 1 Tbsp dried parsley flakes
1 egg
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp grated Parmesan Cheese

Heat oven to 375. Cook past according to package directions. In large bowl, stir together hot pasta, 1 -1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9 inch baking dish, spoon pasta mixture; top with remianing 1-1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each).
MAKE - AHEAD DIRECTIONS : Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.

Ravioli and Vegetables with Pesto Cream

2008-07-22T13:12:00.001-06:00

2 t. olive or vegetable oil
8 oz green beans, cut into 1 1/2 inch pieces
1/2 medium yellow bell pepper, cut into 1/2 inch pieces
3 roma tomatoes, cut into 1/2 inch pieces
1/2 t. salt
16 oz frozen cheese-filled ravioli (from 24 oz bag)
1/2 c. sour cream
3 T. Basil Pesto (either purchased or homemade)
2 t. grated lemon peel

1. In 12-inch skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
2. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, Basil Pesto, and lemon peel.
3. Drain ravioli; return to saucepan. Toss ravioli, vegetable mixture, and sour cream mixture.

Taco Soup

2008-07-22T13:01:00.000-06:00

1 lb. ground beef
1 medium onion, chopped
1 pkg. mild taco seasoning
1 can (8oz) tomato sauce
1 can (16oz) corn
1 can (16oz) kidney beans, drained and rinsed
1 can (28 oz) stewed tomatoes
Tortilla chips
Grated cheese

Brown ground beef and onion together; drain any fat. Add remaining ingredients. Simmer 20-30 minutes. Cool completely. Serve with tortilla chips and grated cheese.

*NOTE: Freezable, freeze in a 1 gallon freezer bag. To prepare for serving, thaw bag of soup in refrigerator. Place soup in pot and simmer for 20 minutes until heated through.

Baking Powder Biscuits

2008-07-22T12:50:00.000-06:00

2 c. all purpose flour
1 T. sugar
3 t. baking powder
1 t. salt
1/2 c. shortening (I used butter)
3/4 c. milk

1. Heat oven to 450.
2. In medium bowl, mix flour, sugar, baking powder, and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
3. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 - 2 1/4 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

These tasted absolutely amazing. It makes about 12 biscuits and Cameron and I dusted off about half of them in one sitting. They had a great buttery taste since I replaced the shortening with butter. The biscuits really tasted like ones you would be served at a restaurant and were much tastier than Pillsbury biscuits as well.

Mixed Roasted Vegetables and Pasta

2008-07-16T10:46:00.000-06:00

1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz. whole mushrooms (I used sliced)
1/3 c. chopped fresh or 2 T. dried basil leaves
3 T. olive or vegetable oil
2 T. red wine vinegar (balsamic works well, too)
2 t. italian seasoning
1/2 t. salt
1/4 t. pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 (8oz) bag shredded Italian style four-cheese blend

1. Heat oven to 450 degrees.
2. In 15x10 or 9x13 casserole dish, place bell peppers, onion, zucchini, and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350 degrees. Add tomatoes, and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Homemade Applesauce

2008-07-15T15:26:00.000-06:00

4 medium cooking apples, peeled, cut into fourths, and cored
1/2 c. water
1/4 c. brown sugar or 3-4 T. granulated sugar
1/4 t. ground cinnamon
1/8 t. ground nutmeg

In 2 quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender. Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Cover and refrigerate until serving. Store covered in refrigerator.

*Note: I decided to not break up the apples. If you do the same, your applesauce will end up looking like the photo.

The Mission

2008-07-11T12:06:00.000-06:00

As some of you may be aware, I really have a love for cooking, trying new recipes, and sharing my finds with others. Once my husband and I created a family blog this past week the idea came that I should create a blog that is dedicated specifically to cooking. Whether that be cooking tips, recipes, photos, or anything else I may deem as being useful and of worth while in the kitchen. I have shared many of my recipes with family and my collection continues to expand. I try to make a new recipe every week. If it is one that passes the test I will post the recipe as well as a picture of the finished product. I hope that my recipes will be of use to many of you and that you will enjoy checking my blog on a regular basis. Lastly, I am currently enrolled in a cooking class at BYU and will be enrolled in the second class come Fall. As I learn new tricks, tips, food, and recipes I will gladly share them. Happy cooking to all and welcome to my "Diner".

P.S. Pardon the plainess of my blog as it is under construction... trying to figure out the color scheme and format.