Herbed Italian Flatbread (with leftover mashed potatoes)

I was searching for a recipe to use with leftover mashed potatoes from Thanksgiving and decided to try this one.  Man am I glad I did!!!  This recipe is now up there near the rosemary bread!

Ingredients:
1 cup mashed potatoes
1 cup water, warmed
1 tbsp. honey
2 1/2 tsp. yeast
3 cups flour (or more)
2 tsp. salt
3 tbsp. olive oil

Topping:
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup parmesan cheese
2 tsp. oregano
1 tsp. basil
1/3 cup green onions, chopped

Directions:
Combine potatoes and warm water.  Stir in honey and yeast.  Let stand 15 minutes.  Stir in one cup of the flour.  Blend in salt and oil.  Beat in remaining flour to make a soft dough.  Knead until smooth and elastic.  Allow to rise about 1 hour.
Punch down and add flour if sticky.  Rest 10 minutes.  Roll dough into 12x15 rectangle.  Place on greased cookie sheet (I rolled it straight onto the greased cookie sheet... seemed weird to roll it that big and then try and transfer it).  Poke holes in dough.  Combine oil and garlic for topping.  Brush over bread.  Combine the rest of the ingredients, and sprinkle over the dough.  Let rise for 30 minutes, then bake at 450 for 15 minutes. 

Chiffonade of Brussels Sprouts with Diced Bacon and Hazelnuts

The Cranberry Relish, Apple Crumble Pie and this Brussels Sprout side are recipes gathered from the same friend at a recipe group last year. She is one amazing cook. We served this with our Thanksgiving meal. It is really delicious.

(Serves 8-10)

2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.

Place in a bowl and set aside until ready to saute.

Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.

Cranberry Relish (...or is it jam?)

Cranberry Relish

I love this as a cranberry sauce with turkey, mashed potatoes, etc., but I also use this as jam with fresh rolls or on crackers and it is delicious too! It keeps up to a week in the refrigerator or freezes up to a year in the freezer. This recipe makes a lot, so you can have a big supply in your freezer or gift it to friends for their holiday meals.

1 package fresh cranberries (about 1 1/2 cups)
8 apples - tart granny smith or golden delicious, peeled and cored
2 oranges

Put in a food processor and chop (or blend in the Bosch), then add one cup of sugar for each cup of fruit mix (i.e. 8 cups of fruit mix, you need 8 cups of sugar). Put into jam jars or freezer safe Tupperware.

Apple Crumble Pie

I have never loved an apple pie the way I love this pie. My second favorite pie.

Pie Filling:
3-4 large tart apples (about 5 cups) cut into small slices
19” unbaked pie shell
½ cup sugar
1 tsp. cinnamon (or more for stronger taste)

Pare apples, cut into eighths or smaller. Arrange in pie shell. Mix ½ cup sugar with cinnamon. Sprinkle over apples.

Crumble:
½ cup sugar
¾ cup flour
1/3 cup butter or margarine

Mix sugar with flour and butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes or until browned and bubbly. Cool and serve with whipped cream or ice cream on top.

Chocolate Pecan Pie

Adapted by Chef C from Cooking Light. My ultimate favorite pie.

½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking Spray
1 c. packed dark brown sugar
1 c. light corn syrup
2/3 c. regular oats
¾ c. chopped pecans
2 Tablespoons butter, melted
1 tsp. vanilla extract
¼ tsp. salt
2 large eggs, lightly beaten
2 large egg whites, beaten into peaks
½ cup chocolate chips

1. Preheat oven to 350

2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under, flute.

3. Combine sugar and next 7 ingredients, stirring well with a whisk. Fold in egg whites and chocolate chips. Pour into prepared crust. Bake at 350 for 1 hour or until center is set (Sometimes takes as long as 1 hr. 20 min.). Cool completely on a wire rack.

4. Devour!

Sour Cream Pancakes

Oh my goodness, these are some of my absolute favorite pancakes and remind me a lot of Grandma Woods.  They are so light and fluffy, and cook like Grandma Wood's at certain temperatures and on certain griddles. We make Shelley's coconut syrup with them (well we use that with almost any pancakes we make), and these pancakes soak it right up!

1 1/4 cups flour sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons salad oil
3/4 cup sour cream (I pretty much always use light)

Sift dry ingredients together.  Combine egg, milk, and salad oil; add to dry ingredients.  Stir until moistened.  Add sour cream and stir again (some lumps in batter are ok).  The batter will most likely be thinner (or lighter) than most other kinds of pancake batter.  Bake on hot griddle, turning once when top side bubbles. 

Karla's Green Beans with Craisins and Almonds

This is the green bean recipe that Karla made at the beach this last year, and is one of the few canned green bean recipes I really like.  I know some of you felt the same way, so decided to post the recipe! 

I warn you that she said she doesn't really have a recipe, she just adds everything to look or to taste, but the following were her estimates if making it for about 20-25 people:
1 #10 (Costco-sized) cans of regular cut green beans
1/4 cup butter
1/2 cup craisins
1/2 cup slivered almonds
A little less than 1/2 cup bacon bits (the kind you can get in bags from Costco)
garlic salt

Cut the butter into smaller pieces, and drain the green beans.  Put everything in a pot on the stove, and cook until the butter is melted and everything is warm.  Adjust ingredients as you like, and add garlic salt to taste.

Grandma's Creamed Corn

We all know this creamed corn well!  Justin was kind enough to send me the recipe as I wanted it for Thanksgiving this year.

Note: I tried making this with fat free cream cheese to make it healthier, and it was still DELICIOUS!  Didn't taste second-class at all, so I would definitely suggest doing so if you want it to have less of an impact on your heart... :)

Ingredients:
2 one lb. bags frozen whole kernel corn
12 oz. cream cheese cut into cubes
1 cup milk
½ cup butter or margarine
2 tablespoons sugar
1 teaspoons salt
¼ teaspoons white or black pepper

Put the corn into a Crock Pot.  Top with the cream cheese cubes.  Stir all other ingredients together in a separate bowl on the side.  Pour the "other ingredients" mixture into the Crock Pot with the corn and cream cheese (do not stir).  Cook on high for 2-3 hours.  Stir before serving.

Garlic & Rosemary Green Beans

Garlic & Rosemary Green Beans

1/4 -1/2 oz sliced prosciutto, coarsely chopped

1-2 garlic cloves, peeled and minced or pressed

1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary leaves

1 lb slender green beans, ends removed

kosher salt and pepper

saute chopped prosciutto over medium-high heat until crisp, about 1 minute (can substitute crisp bacon for prosciutto). Remove from pan with a slotted spoon and set aside. Add garlic, chopped rosemary and 2 tbsp water to pan. Saute until garlic is fragrant, about 30 seconds; do not scorch. Add beans and 1/3 cupwater and sprinkle with kosher salt. Cover and cookjust until beans are tender to bite, about 3 minutes. Uncover and saute until liquid has evaporated. Arrange beans on a platter, sprinkle with chopped prosciutto and garnish with rosemary sprigs. Season to taste with salt and pepper.

Yummy Cranberry Sauce

Christina found a good recipe for cranberry sauce as well which I think she should share. This is a great recipe too.

3 C fresh or frozen whole cranberries

1 cup sugar

finely grated zest of orange

1 cup orange juice

1 cinnamon stick, about 3 inches long, broken in half

1/4 tsp ground cloves

Bring all ingredients to boil in a saucepan. Reduce the heat to low and cover partially. Simmer gently, stirring occasionally until the sauce thickens and most of the cranberries have burst, 10-15 minutes. Transfer to a bowl and let cool, then cover and refrigerate until serving.

Thanksgiving stuffing

6 Cups dried bread squares, unseasoned

1/2 Cup chopped pecans

3 Tb butter

1/2 lb mild Italian sausage

1/2 lb sliced mushrooms (I just used a container)

about 1 C chopped celery

about 1 C chopped yellow onion

1/2 green apple, peeled and chopped

1/3 C raisins

1/2 tsp salt

1/4 tsp pepper

3/4 tsp sage

1/4 tsp thyme

about 2 1/2 C chicken broth

Toast pecans in a frying pan, but don't burn. Remove from pan and set aside.

Melt half of butter in pan and add bread cubes and let them toast on all sides until they are slightly browned. Remove from pan and set aside.

Brown sausage, drain and remove from pan.

Melt remaining butter and saute the mushrooms, celery, and onion until the onion is tender. Add the apple, raisins, salt, pepper, sage, and thyme. Saute a minute or two more.

Mix all ingredients together in a greased 9 X 13 pan and add enough broth to moisten bread. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake 10 minutes more.

Pumpkin Spice Doughnuts

These are truly amazing. Even Mike, who I pumpkined out a few years ago loves these.

Source: Cuisine at Home, October 2008 Issue, page 31
1 egg
1 egg yolk
1 cup canned or fresh pumpkin puree
1/2 cup sugar
1/2 cup butter milk
1/4 cup brown sugar
3 tbsp unsalted butter, melted
4 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/2 tsp baking soda
3 cups sifted all-purpose flour
Vegetable oil, enough to fry in

Whisk egg and yolk together in a large bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pie spice, salt, and soda. Fold flour in gradually until a stick dough forms; cover with plastic wrap and freeze for 15 minutes. Meanwhile, heat 2″ oil to 370°F in an electric skillet, deep fryer, or straight-sided pan over medium heat.

Pat out dough on a well floured surface to 1/2 inch thick, then cut with a 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that has been dusted in flour. Fry doughnuts and holes in batches in the oil until browned, about 2 minutes, turning once (holes cook faster). Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.

Apple Cider Glaze
1/4 cup apple cider
Pinch of salt
3 cups powdered sugar
heat cider and salt in small saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.

Cinnamon Sugar
1 cup sugar
1 tsp ground cinnamon (I used 2 tsp)
Mix sugar and cinnamon in a small paper bag. Toss doughnuts and holes in sugar mixture while hot.

Berry Barbecued Pork Roast

Ok kids. Made this last night and really liked it. Mark really loved it.

Ingredients:

1 (3 pound) boneless pork loin roast

salt

pepper

crushed garlic

sage

4 cups fresh or frozen cranberries

1 cup sugar

1/2 cup orange juice

1/2 cup barbecue sauce

Directions:

1. Rub salt, pepper garlic and sage on roast to your heart's desire. Put in crock-pot and cook on low for 4 hours (or until almost done).
2. In a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes or until cranberries pop and sauce thickens.
3. Brush half of the sauce on roast and continue cooking until finished. Let stand for 10 minutes before slicing and serve with remaining sauce.

Moroccan Tagine

I loved Shelley's butternut squash risotto, and was looking for another butternut squash recipe. We really liked this with couscous. Courtesy of allrecipes.com. You can omit the chicken for a vegetarian dish.

Servings: 6

Ingredients:
1 tbs. olive oil
2 boneless, skinless chicken breast halves- cut into chunks
1/2 onion chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15 oz) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14 oz) can diced tomatoes
1 (14 0z) vegetable broth
1 tbs. sugar
1 tbs. lemon juice
1 tsp. salt
1 tsp. ground coriander
1 dash cayenne pepper
couscous

Directions:

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion and garlic until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander and cayenne pepper.
3. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
4. Serve over couscous

Minestrone Soup

Thanks for all your crock pot recipes. Here is one of my favorites. It's stock full of veggies and makes me feel healthy when I'm eating it.


Minestrone Soup

1 lb. Italian sausage, browned
1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 garlic cloves, minced
1 Tbsp. olive oil
6-oz. can tomato paste
8-oz. can tomato sauce
14 ½-oz. can chicken, beef or veg. broth
24 oz. can pinto beans, undrained
10 oz. pkg. frozen green beans (or 1 can, drained)
2-3 cups chopped cabbage
1 medium zucchini sliced
8 cups water
2 Tbsp. parsley
2 Tbsp. Italian spice
1 tsp. salt or more
½ tsp. pepper
¾ cup dry acini di pepe (small round pasta)- I omit
Grated Parmesan or Asiago cheese

1. Saute onion, carrots, celery and garlic in oil until tender.
2. Combine all ingredients except pasta and cheese in slow cooker.
3. Cover. Cook 4-5 hours on high or 8-9 hours on low, adding pasta 1 hour before cooking is completed.
Top individual servings with cheese.

MAKES 8-10 servings

Creamy Italian Chicken

This recipe is not very healthy, but is delicious. I have only made it twice when we had company, but it was definitely a hit both times. It calls for cream cheese, but I would really like to try it with the low-fat or non-fat cream cheese as I'm not sure how much you would be able to tell with the other tastes. If any of you try that, let me know how it goes!

Ingredients:
4-6 pieces boneless, skinless chicken
½ cube butter (I use less)
1 pkg Italian dressing mix
Italian seasoning
Salt and pepper
1 can cream of mushroom soup
1 (8 oz.) package cream cheese

Put chicken in crock pot in layers, seasoning each layer of chicken generously with the salt, pepper, Italian dressing mix, and Italian seasoning. Also cut the butter into thin wedges and put between layers. Take cream cheese out of the fridge to come to room temperature. Simmer the chicken in the crock pot on high for 3 to 5 hours. When chicken is tender (about 45 minutes before it is done cooking) blend the cream cheese and cream of mushroom soup in a separate bowl. Skim any visible oil/fat from the top of the chicken juices in the crock pot and discard, then pour the cream cheese mixture over the chicken. Cook for 45 minutes longer, or until the chicken is completely done. Enjoy with mashed potatoes, rice, or noodles

Chipotle Roast for Tacos or Burritos

This makes delicious shredded beef for tacos or burritos. It reminds me of mom's Mexican Meat Mix, but adds a chipotle kick for those times when you're wanting something spicy. I made it once when we had dinner with Lulu, Eric, Scott, and Marissa, and everyone rated it a 9 or 10!

7¼ hours

5 min prep

SERVES 6 -8

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

1. Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.

2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.

3. Shred the meat with a fork and simmer on high for additional 10-15 minutes.

4. Serve in enchiladas, tacos, burritos or on crusty rolls with the juice for dipping.

Apple Oat Cakes

Oh the tastes of Fall! My favorite season because of the crisp air, colorful leaves...and the food!

30 min | 30 min prep
6 -10 pancakes

• 1 1/3 cups boiling water
• 1/2 cup butter, melted
• 1 cup quick-cooking oat
• 1 cup brown sugar
• 2 eggs
• 1/3 cup wheat germ (or wheat flour)
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 medium granny smith apples, peeled and finely shredded

1. Mix water, butter and oats in a bowl and let stand 20 minutes.
2. Add sugar and eggs; beat to blend.
3. Add remaining ingredients (except apples) and stir just to mix. Fold in shredded apples.
4. Cook as any pancake, on griddle.

Nutrition Facts
Serving Size 1 pancakes 221g
Recipe makes 6 pancakes)
Calories 501 Calories from Fat 169 (33%) Amount Per Serving %DV Total Fat 18.9g 29% Saturated Fat 10.6g 52% Monounsaturated Fat 5.0g Polyunsaturated Fat 1.6g Trans Fat 0.0g Cholesterol 111mg 37% Sodium 614mg 25% Potassium 339mg 9% Total Carbohydrate 76.3g 25% Dietary Fiber 4.2g 16% Sugars 40.5g Protein 8.9g 17%

Baked Pear with Struesel Filling

Fall is Here! This dessert will not disappoint you in both its simplicity and its deliciousness as you welcome fall. It is one of our seasonal favorites!

STREUSEL:
¼ cup all-purpose flour
¼ cup packed brown sugar
1 ½ Tablespoon butter, melted
1 Tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
¼ cup chopped pecans, toasted

PEARS:
3 Anjou pears, peeled and cut in half lengthwise
1/3 cup apple juice

Preheat oven to 375 º

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans

To prepare pears, using a melon baler or spoon, scoop out core from each pear half. Spoon streusel evenly into pear halves. Place pear halves, cut sides up, in an 8-inch square baking dish. Pour apple juice into dish. Cover dish with foil. Bake for 30 minutes. Uncover and bake an additional 5 minutes. Serve pears warm. Drizzle evenly with cooking liquid.

Buttermilk Doughnuts

These are so yummy and perfect for fall days.

2 hours | 1½ hours prep
14 doughnuts

• 1 tablespoon dry active yeast
• 1/2 cup warm water
• 1/2 cup buttermilk
• 3 tablespoons shortening, melted (DO NOT use oil)
• 3 tablespoons sugar
• 2 1/2-3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• vegetable oil
• 2 1/2 cups sifted powdered sugar
• 1/4 cup milk

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8. (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.

Nutrition Facts
Serving Size 1 doughnuts 68g
Recipe makes 14 doughnuts)
Calories 208
Calories from Fat 29 (14%)
Amount Per Serving %DV
Total Fat 3.3g 5%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 256mg 10%
Potassium 61mg 1%
Total Carbohydrate 42.3g 14%
Dietary Fiber 0.8g 3%
Sugars 24.2g
Protein 3.1g 6%

Pork Pineapple Tacos

Got this one from Cookinglight a couple of years ago, and can't stop making it. We always throw the tortillas on a frying pan with some cheese sprinkled on top until the tortilla is soft, but crispy and the cheese melty.

Cookinglight suggests putting some refried beans on as well, but we never have. Just the pork/pineapple mix, cilantro/onion mix and the herdez.

Prep Time: 30 min.
Cook Time: 15 min.
Servings: 6

Ingredients:
3/4 cup chopped onion
1/2 cup minced fresh cilantro
1 tsp. olive oil
1 tsp. chipotle chile pepper powder (such as McCormick)
1 tsp. chili powder
1/2 tsp. salt
1 pound pork tenderloin, trimmed and coarsely chopped
1 (15 ounce) can pineapple tidbits, undrained
flour tortillas
3/4 cups salsa verde (Herdez)

Preparation:
Combine onion, cilantro and salsa verde

Heat oil in a large nonstick skillet over medium-high heat. Combine chipotle powder, chili powder, salt and pork in a medium bowl. Add pork mixture to pan; saute 4 minutes, or until browned. Remove from pan.

Add pineapple to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pork mixture; cook 1 minute or until pork is done.

Warm tortillas. Spoon about 2/3 cup pork mixture down center of each tortilla. Top each serving with 4 tablespoons onion/salsa mixture; roll up.

Momma's Chocolate Sheet Cake

Chocolate Sheet Cake

½ cup butter or margarine, softened
½ cup shortening, softened
1 cup water
1/3 cup cocoa
2 cups flour
2 cups sugar
½ cup buttermilk (or if you don’t have buttermilk, put 1 tablespoon vinegar in bottom of ½ cup measuring cup and fill the rest with regular milk and let sit for a
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, beaten
Dash salt

Mix together butter, shortening, cocoa, and water; bring to boil. Pour over flour and sugar, which have been sifted together. Mix well. Add buttermilk, soda, vanilla, eggs, and salt and mix well. Bake 20 minutes at 350-375 degrees F. in greased and floured jelly rolls pan (10 x 15 inch). Five minutes before cake is done, prepare frosting.

FROSTING

½ cup butter or margarine
1/3 cocoa
1 teaspoon vanilla
6 tablespoons milk
4 cups powdered sugar
Melt butter; add cocoa, vanilla, and milk, and bring to a boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot.

Chocolate Rolo Cookies

Here is an INCREDIBLE cookie when you're sick of the good old chocolate chip. I took a bunch of these to work and one of my coworkers at four, one right after another! Probably would have had more but realized there wouldn't be any left for anyone else if he did. :)

1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp. vanilla
2 1/4 cups flour
3/4 cup cocoa powder
1 tsp. baking soda
granulated sugar, for rolling cookies
About 40 Rolo candies

In a bowl, beat butter and both sugars until light. Beat in the eggs and vanilla until batter is smooth. In another bowl, combing flour, cocoa and baking soda. Mix that into the sugar/egg mixture to form soft dough.

Chill the dough in the fridge for at least a half hour. This makes it a lot easier to work with when you're rolling the dough. Preheat the oven to 350. Then take about 1 tbsp. dough and wrap it around each unwrapped Rolo to form a ball, with the Rolo completely covered by dough. Roll each ball in a little granulated sugar, and cook on a baking sheet for about 6 to 8 minutes. The balls should now look more like a pillowy mound. Pull them out, let them sit for a minute or two, then transfer to a cooling rack.

Some recipes say you should take them out when they've expanded and cracked on top, but we've found that if you do so, they may taste great out of the oven, but they don't taste nearly as good after 24 hours or so. If you pull it out early when you almost think its not even done yet, then let them finish cooking on the cookie sheet and cooling rack, they'll be delicious for days!

French Dip Sandwiches

Ah, the way to a man's heart. Heck, the way to my heart. Love this one. Nice crock pot recipe. The key is to not overcook the meat! Don't skip the pepper jack cheese. It really adds to the sandwich.

Ingredients:

1 (3 pound) boneless beef chuck roast, trimmed

1 (10.5 oz) can condensed French onion soup, undiluted

1 (10.5 oz) can condensed beef consomme, undiluted

1 (10.5 oz) can condensed beef broth, undiluted

1 tsp. beef bouillon granules

pepper jack cheese

8 French or Italian rolls, split

Directions:

1. Halve roast and place in slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours (my slow-cooker cooks it in four) or until meat is tender.
2. Remove meat and shred with two forks.
3. Place pepper jack cheese on rolls, and broil until the bread is toasted and cheese melted. Serve meat on rolls. Dip sandwiches in extra juices.

Maryland Playgroup Dip, aka: Black Bean and Feta Dip

This is the recipe for an awesome dip that we always had at the B-mo playgroup get togethers. It makes me happy and reminds me of some incredible women. As often happens, I brought the recipe with me when we moved and now it is sort of a signature Shelley dip, even though it isn't really mine!

Black Bean & Feta Dip

Ingredients

1/4 C apple cider vinegar

1/4 C olive oil

1/4 C sugar

1 C feta cheese, crumbled

1 can whole kernel, sweet yellow corn, drained and rinsed

1 can black beans, drained and rinsed

1/3 - 1/2 diced sweet onion

Diced red pepper

Frito scoops

Directions

Combine first eight ingredients and refrigerate for at least one hour. Serve with Frito scoops.

By the way, you really do need to let the dip sit before serving it!

Shelley's Red Beans & Rice

I've been trying to make this New Orleans meal as good as it can be and I finally got it right!

Red Beans & Rice

1 lb red kidney beans, everyone here swears by Camellia

8-10 C water

1 celery stalk

1 small-medium yellow onion

1 small green pepper

2 cloves garlic

1 bay leaf

2 ham hocks

1 tsp Cajun seasoning (I used "slap ya mama," but Tony Chachere's is easier to find)

Soak beans overnight or prep them using the quicker route which is described on the back of most bean packages. Dice all vegetables and saute in as much butter as is necessary to moisten the pan. Combine all ingredients in a large pot and boil gently, stirring occasionally for about 1 1/2 hours or until tender. Remove the ham hocks from the pot, remove the meat from the ham hocks and shred it. Before adding the ham back into the pot, I like to puree about half of the bean mixture to make the dish a nice texture. Once the beans are ready, add the ham back to the meal and serve over brown rice.

As an alternative, you can leave the ingredients in the crock pot all day, but you will still have to put it in a pot later to boil off some of the water. I wonder if you could just add less water in the crock pot to begin with, but I've never tried it.

Spiced Tofu Stir-Fry

Don't judge this one because of the tofu until you try it - it is one of the yummiest stir-fry's I have ever had! I really do like it with the tofu, but if you don't want to do that I'm sure you could replace the tofu with chicken and it would be delicious as well! The recipe suggests you serve this with noodles or egg-fried rice. We just eat it plain. :) The flavor is delicious!

And sorry Bekah that it took me so long to get this up: the recipe book was missing until this weekend!

Ingredients:
2 tsp. ground cumin
1 tbsp. paprika
1 tsp. ground ginger
good pinch of cayenne pepper
1 tbsp. sugar
10 ounces tofu (at the store they have different densities and consistencies so get the one that is firmer and says it is good for stir-fry)
4 tbsp. oil (you can use less than this)
2 garlic cloves, crushed
1 bunch scallions, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
8 ounces (generous 3 cups) cremini mushrooms, halved, quartered, or sliced (I get the cheaper kind, pre-sliced)
1 large zucchini, sliced
4 ounces haricots verts, halved (I used green beans, or you can even do w/o)
scant 1/2 cup pine nuts
1 tbsp. lime juice
1 tbsp. honey
salt and pepper

1. Mix together the cumin, paprika, ginger, cayenne and sugar with plenty of seasoning. Cut the tofu into cubes (if you're afraid you won't like the texture you can do very small cubes... we do about 1/2 inch) and coat them in the spice mixture.

2. Heat some of the oil in a wok or large frying pan. Cook the tofu over high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much). Remove with a slotted spoon. Wipe out the pan with paper towels.

3. Add the remaining oil to the pan and cook the garlic and scallions for 3 minutes. Add the remaining vegetables and cook over medium heat for 6 minutes, or until beginning to soften and turn golden. Season well.

4. Return the tofu to the pan with the pine nuts, lime juice and honey. Heat through and serve immediately.

Sweet Potato Pear Soup

A neighbor brought a bowl over after Ezra's birth, and I've been addicted ever since. So many veggies! I get my kids to eat 2 bowls by letting them slurp it up with a straw. It's perfect for cool fall days, especially with mom's home made whole wheat bread.

40 min 10 min prep

1 tablespoon butter
1 small onion, chopped
1/4 cup carrots, chopped
1/4 cup celery, chopped
3 medium-size sweet potatoes, peeled and diced
2 pears, peeled and diced
1/2 teaspoon dried thyme
1 teaspoon paprika
5 cups low sodium chicken broth (or homemade)
2 tablespoons sour cream and 2 of milk
2 teaspoons maple syrup (or to taste)
2 teaspoons lime juice (or to taste)
salt and pepper, freshly ground

1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.

2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.

3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.

4. Puree in a blender or food processor until smooth.

5. Return to pot. Add sour cream, milk, maple syrup and lime juice. Simmer for 5 minutes.

6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.

7. Can be made up to 2 days ahead of time.

Dennis' Chocolate Chip Cookies

Those of you who have not experienced my father-in-laws chocolate chip cookies are really missing out. Here is his secret recipe- follow with exactness!


Dennis’s Chocolate Chip Cookies
(high altitude recipe)

Preheat oven to 375

1 c. butter flavored Crisco
¾ c. granulated sugar
1 c. non-packed brown sugar
2 eggs
1 tsp. vanilla extract

Cream Crisco very well. While mixing add granulated sugar then brown sugar. SLOWLY add one egg at a time. Add vanilla and cream together. Scrape the bowl to make sure ingredients are well mixed.

2 ½ c. H&R flour (hotel & restaurant)*
1 tsp. salt
1 tsp. baking soda
2 c. semi-sweet chocolate chips

In separate bowl add flour, salt and baking soda. Mix together with a spoon. Turn on mixer and slowly add to wet ingredients until well creamed. Add chocolate chips. Don’t over mix.

Wet hands and roll dough into balls slightly smaller than golf balls. Bake 10-11 minutes. Remove from oven and leave on baking sheet for another 5 minutes.

Makes two dozen cookies.

* Low altitude 2 ¼ c. flour

Farfalle with Creamy Wild Mushroom Sauce

This is one of my favorite meals and is also really quick to make. It is really tasty!

Farfalle With Creamy Wild Mushroom Sauce

Ingredients

• 1 pound uncooked farfalle (bow tie pasta) - This is too much pasta. If you add the full amount the meal will be dry!
• 1 tablespoon butter
• 12 ounces presliced exotic mushroom blend - or just use plain, boring mushrooms if that is all you have
• 1/2 cup chopped onion
• 1/3 cup finely chopped shallots - interchangeable with green onions if you don't have shallots
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 2/3 cup whipping cream
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Minced fresh parsley (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Nutritional Information

Calories:

336 (31% from fat)

Fat:

11.4g (sat 6.9g,mono 3.1g,poly 0.4g)

Protein:

12.1g

Carbohydrate:

47.5g

Fiber:

2.3g

Cholesterol:

36mg

Iron:

2.3mg

Sodium:

577mg

Calcium:

124mg

Carrot Cake

This is the best carrot cake I've ever had. This recipe also comes from Jenn Seda.

Carrot Cake

3 layers

3 greased 9" round pans

1 1/2 C sugar

1 1/2 C canola oil

4 eggs

2 C flour

2 tsp cinnamon

2 tsp baking powder

2 tsp baking soda

3 C grated carrots

1 C raisins

Bake at 300 degrees for 35 minutes. For cupcakes, bake at 350 for 20 minutes.

Frosting

1 box powdered sugar

2 tsp vanilla

4 Tb butter

8 oz low fat (why bother with the low fat at this point???) cream cheese

Shrimp, Avocado, & Mango Crepes

This is a DELICIOUS recipe my friend, Jenn Seda, made for me when we were in Delaware. It is perfect for a summer meal. If you were nearby, I would make it for everybody - I really want to share this with you!

Shrimp, Avocado, & Mango Crepes

Eight 6 or 7 inch crepes (recipe below)
1 Tb olive oil
1 shallot or green onion, finely chopped (include half the green tops)
2 tsp minced fresh ginger
12 oz cooked bay shrimp
3/4 C (6 oz) ricotta cheese
1/3 C plain yogurt or fresh white goat cheese at room temperature
2 Tb minced fresh cilantro, may also use sprigs to garnish
1 avocado, peeled, pitted, and diced
1 mango, peeled, cut from the pit, and diced

Prepare the crepes. In a medium skillet over medium heat, heat the oil and saute the shallot or green onion and ginger for 1 minute. Add the shrimp and saute for 2 minutes or until just heated through.

In a medium bowl, mix together the ricotta, yogurt, and minced cilantro. Gently mix in the shrimp mixture, avocado, and mango. Spoon 1/2 C of filling in a ribbon down the center of each crepe and roll up. Serve at room temperature or chilled.

The recipe says you can use langoustines (large prawns) instead of shrimp. I have no idea what that is, really, but maybe someday I'll try it!

Savory Crepes

2 large eggs
1 C milk
1/3 C water
1 C all-purpose flour
1/4 tsp salt
2 Tb butter, melted, plus 2-3 teaspoons for coating the crepe pan

In a blender or food processor, blend all ingredients. Scrape the sides and blend again. Cover and refrigerate at least one hour, but two or more hours is preferable (up to 24 hours). Gently stir the batter if it has separated. Heat a 6 or 7 inch crepe pan over medium-high heat until hot. Coat the pan lightly with butter and cook the crepes one by one.

Elisa's Treat

I made this on Sunday when we had unexpected guests and needed a treat QUICK.

I'm not saying it's good for you.

That's why you need me on this site, to post unhealthy, quick, and boring recipes :)

smash 2 packages graham crackers
melt 1 stick butter, and mix with graham crackers
line a brownie pan with foil, and press the graham cracker crust in
cover with a bag of chocolate chips
pour 1 can sweetened condensed milk on top

cook at 325 for 15 minutes

As E says: It tastes better than it looks

Mexican Lasagna

This one I make when I have to go somewhere in the afternoon so I won't be home in time to cook. It's quick and it only takes 30 minutes to heat later in the day.



Ingredients:

1 lb hamburger - I use 1/2
1 pkg taco seasoning

sliced black olives - I use most of the can because we like them
1 -4 oz can green chilis
1 can black beans - drained
2 - 8 oz cans tomato sauce

cheese
3 tortillas
salsa

Instructions:

cook hamburger, add taco seasoning
add olives, chilis, black beans, tomato sauce
cook for awhile.... I'm never patient enough to let it simmer
layer meat mixture, cheese, tortillas - 3 times
add some salsa on top

cover with foil, cook 30 minutes at 350

Spinach Manicotti

Mom says that she uses the main manicotti recipe on the Barilla boxes, and this is close to that but a variation of it that I often make because I love using spinach in it. So here is the Mom/Zez manicotti recipe!

1 8 oz. package manicotti shells
1 tbsp. extra virgin olive oil
1 minced garlic clove
1 6 oz. bag fresh spinach chopped (or 10 oz. frozen spinach, thawed and drained)
2 eggs
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
1/3 cup chopped basil leaves
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 1/2 cups tomato pasta sauce (something like the original Prego sauce will work)
1/3 cup more shredded extra parmesan cheese

Boil the pasta shells according to the directions on the box, drain and rinse in cool water, then set aside. Preheat oven to 350 or 375. Heat oil in large skillet over medium heat. Add garlic and sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in a medium bowl. Stir in ricotta, mozzarella, parmesan, basil, parsley, salt, and pepper. Stir in spinach mixture. Fill Manicotti with cheese and spinach mixture; place in 9X13 baking dish. Pour pasta sauce evenly over and around the shells; sprinkle with the extra parmesan cheese. Cover with foil. Bake for 35 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.

NOTE: You can stuff the shells UNCOOKED. Then you need to use 32 oz. of sauce mixed with ¾ cups water. Pour the sauce over the shells, making sure they are completely covered, and cover tightly with foil. Bake 1 hr and 15 minutes covered and then check for doneness and cook for 15 mins. more if needed for noodle softness. This is easier in some ways, but can be harder to assure that the noodle texture is right. Also the noodles turn orange because of absorbing the tomato sauce color, but it is STILL GOOD either way!!! You can also do them a while before you need them and keep the stuffed uncooked shells in the fridge (or freezer). If you have had the sauce sitting around the shells it may take about 15 minutes less to cook because they will soften a bit and soak in a little of the moisture. Good luck!

Mom's White Rolls (w/ Cinnamon and Orange options)

Ingredients:
7 cups hot water (as hot as it comes from the tap)
Enough instant milk flakes or granules to equal 3 cups milk
(if I don't have instant milk flakes I instead use 3 cups of milk warmed up and 4 cups hot water instead of the 7 c. hot water and milk flakes)
1 ½ cup sugar
2 ½ tablespoons salt
1 ½ cup shortening
4 tablespoons instant SAF yeast (if use regular yeast, use 6 tablespoons and use as directed)
18 cups flour (maximum--I usually use at most 17cups flour—it depends on the weather!)

Put hot water in mixer. Add sugar, shortening, salt, powdered instant milk flakes (if using non-instant granules, put three cups flour and ¾ cup granules in a separate bowl and mix together well before adding to the remaining flour) and half the flour. Mix. Add yeast. Mix. Add remaining flour until dough pulls away from bowl sides and is still sticky but does not cling to fingers. Mix for 10 minutes. Spray large bowl with Pam. Place dough in bowl and cover with sprayed plastic wrap. Let sit in warm place and raise until double in bulk—approximately 45 mins. Then punch down and take out a handful of dough and roll in out into an approximately “dinner plate” size circle on a Pam sprayed countertop. Take a pizza cuter and cut dough into pie shaped pieces. Roll rolls up starting at the fat end. Stick them on a Pam sprayed pan not touching so that they can raise. Cover with Pam sprayed plastic wrap Raise until double in bulk again—about 30-45 mins. Put in oven at 375 for 17-22 mins. Until browned. When take out, place on rack to cool so that the bottoms do not get soggy!!
Also, if you like a shiny look, rub butter over the tops when you first take them out of the oven.

Optional: Sometimes I melt butter and spread melted butter over the circle piece of dough before I cut it into pie shaped pieces to roll up…not necessary, but does make the rolls richer…


To make cinnamon rolls:

Cinnamon/Sugar mixture: 4 cups brown sugar, 8 tsp. Cinnamon
Frosting: Mix powdered sugar with evaporated milk until consistency you like…

Divide the dough into three portions. One portion at a time, roll into a rectangle. Spread melted butter over the rectangle. Spread cinnamon and sugar mixture over the butter. Roll the dough into a “snake,” rolling from the long side in. Take a length of thread or dental floss slide the thread under the roll, bringing the thread around the roll and slicing through the dough. Place the “rolls” in a 9 x 13 pan or jelly roll pan. Cover the rolls with plastic wrap sprayed with Pam. Let rise until double in bulk (depends on the temperature of your area, but usually this takes about 1/3 hr.). Take the plastic wrap off the rolls and place in preheated 350 oven. Bake for 17-22 mins. (depends on the accuracy of your oven) until golden brown on top. Take out of pan and cool on racks so that the bottoms are not “soggy.” When cooled, frost. Makes approximately four 9 x 13 pans or three jelly roll pans worth of rolls.


To make ORANGE ROLLS:

Follow the directions above, but instead of the cinnamon mixture, use:
3 cups sugar, 6 Tablespoons orange juice, 6 tsp. Orange rind
Frosting: 4/1/2 cups powdered sugar, 9 Tablespoons orange juice, 1 ½ teaspoons grated orange rind

Sunday Chicken

Can you tell I'm posting all of Mom's recipes? Well definitely not all.... but a few staples!

1 package sliced smoked beef (didn't mom use sandwich ham??)
salt and pepper
garlic powder
8 chicken breasts, either boned or with bone in breasts
8 slices bacon
1 carton dairy sour cream (1 pint)
1 can cream of mushroom soup

In a large baking dish, line bottom with smoked beef. Lightly salt and pepper chicken breasts. Wrap 1 slice of bacon around each chicken breast, dust with garlic powder and place on top of smoked beef. Mix sour cream with mushroom soup and spoon over top of chicken breasts. Bake at 375 degrees for one hour and 15 minutes. Serves 8.

(If the breasts are large, I sometimes cook them 1 1/2 hours.
If You want to make a gravy out of the drippings in the pan:
Add about 1-2 cups of milk to the drippings in the pan. Stir. take 1/2 cup of milk and 3 Tablespoons flour, mix together in bowl until smooth. Pour into the drippings in the pan and stir until smooth, thick and bubbly. Enjoy!

Mom's Whole Wheat Bread

6 cups of water AS HOT AS IT COMES FROM THE
TAP
2/3 cup vegetable oil
2/3 cup brown sugar
2 Tablespoons salt
2 Heaping Tablespoons Dough Enhancer
2 heaping Tablespoons Lecithin
2 heaping Tablespoons gluten flour
2 heaping Tablespoons soy milk powder
2 Tablespoons Instant Yeast (I use SAF instant yeast) (If you use a different brand of INSTANT
Yeast, you will need to use 3 tablespoons.)
12-16 cups of whole wheat flour

Put hot water in mixer. Add oil, brown sugar, salt and 8 cups of the flour. Mix. Add dough enhancer, lecithin, gluten flour, milk powder and yeast. Mix. Slowly add the rest of the flour until the bread dough pulls away from the bowl (usually about 14 cups of flour). Knead for approximately 8 minutes.

Form into four loaves. Place into greased pans. Cover with plastic wrapped sprayed with Pam to keep from sticking. Place in warm oven (140 degreess) to rise about 30 minutes or until double in size. Without moving bread, turn oven to 350 for 30 minutes. When take bread out of oven, turn it out of pan onto a cooling rack and brush top with butter, if desired.

ENJOY!!!

Feel free to call me with any questions!

P.S. Since this is Jessica posting, I'll add a few notes. I don't use the lecithin and just do a few tablespoons milk rather than the milk powder, and it is still great! I also usually have to use a little less water, which Shelley said she had to do as well. Also, Danny's tummy doesn't handle full whole wheat well since living in Bolivia, so I have opted for doing 1/2 whole wheat and 1/2 bread flour or all-purpose flour (since he loves the taste but his body just can't handle it) and it is delicious as well! When I do so, I make it the exact same way just alternating the flour types, and then I let it rise twice rather than once (one time in a greased bowl and then again in the pans).

Mexican Meat Mix

Ingredients:
5 lbs. beef roast or combination of
Beef and pork roasts
3 tablespoons vegetable shortening
3 onions, chopped
1 4-oz. can chopped green chilies
2 7-oz. cans green chili salsa
¼ teaspoon garlic powder
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
Juices from beef roasts

Preheat oven to 200 F. Place roasts in large roasting pan or Duct Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving ½ inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.

Use for: Green chili burros, chalupa, Chimichangas, Sour Cream Enchiladas or Tacos

Goopy Rolls

A traditional family favorite!

Ingredients:
Nuts (If desired)
30 Rhodes frozen rolls
1 regular package jello butterscotch pudding
3/4 c. brown sugar
1/2 c. butter

Grease a bundt pan well. If you want nuts, place the nuts in the bottom of the pan. Arrange the Rhodes rolls frozen in the pan. Sprinkle over them the butterscotch pudding mix, and brown sugar. Melt the butter, then pour it over the rolls as well. Let them rise overnight, then bake at 350-375 for 30 minutes. Turn upside down immediately and eat while hot.

Mom's Beef Burgundy

Mmm! I LOVE the taste of burgundy cooking wine!

Ingredients:
2 slices bacon
2 lbs. sirloin tip or round steak, cut into 1-inch cubes
¼ cup flour
1 tsp. salt
½ tsp. seasoned salt
1 tbsp. cornstarch
¼ tsp. thyme
¼ tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking wine
¼ tsp. marjoram

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy. Mix.

At this point, if you would like to freeze this recipe to make later, place combined mixture into a labeled freezer bag and freeze for up to 6 months. When ready to use, thaw and continue as follows:

Cover and cook in crock pot on low for 6 hours or until meat is tender. Dissolve cornstarch in 2 Tbsp. water. Add and cook on high for 15 minutes.

Additional note: The sauce on this meat is especially good. I often double the sauce ingredients for the same amount of steak in order to have a gravy for potatoes, noodles or rice.

ENJOY!!!!!!!!!!!!

Sweet Orange Salmon

Ingredients
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray

Preparation
Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Yield 4 servings (serving size: 1 fillet)

Nutritional Information
CALORIES 303(39% from fat); FAT 13.3g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.2g; CHOLESTEROL 87mg; CALCIUM 33mg; SODIUM 235mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 7.5g
Robyn Webb , Cooking Light, MAY 2005

Carmel Apple Salad

This may be one of those Mormon fruit salads, but it is dang good. Also, it should probably be titled dessert instead of salad. Make it for a gathering so you and your hubby don't eat the whole thing! Recipe from cooks.com

Ingredients:
1 small package instant butterscotch pudding
1 medium cool whip
1 can (16 ounce) crushed pineapple with juice
1 cup mini marshmallows
3 cups chopped apples with peelings
1 cup dry roasted peanuts

Directions:
Mix pudding with Cool Whip, add pineapple, apples and peanuts. Mix well. Refrigerate 1-2 hours. Add marshmallows just before serving.

Sloppy Sams

These are supposed to be a vegetarian sloppy joe. I think they taste different and better. Mark laughed out loud and gave me a funny look when I told him what we were having for dinner the first time I made these, but he loves them, as do Russ and I.



Recipe and picture courtesy of allrecipes.com

Servings: 4
Prep: 45 min.

Ingredients:
3 cups water
1 cup lentils, rinsed
1 cup chopped onions
1 tbs. olive oil
2 cups chopped tomato
2 cloves garlic, minced
1/2 (6 ounce) tomato paste
1/2 cup ketchup
1 tsp. mustard powder (I don't have any so just threw some mustard in)
1 tbs. chili powder
3 tbs. molasses (I just used brown sugar)
1 dash Worchestershire sauce
salt and pepper to taste
4 hamburger buns split (or rolls or bread or crackers)

Directions:

1. Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, than reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
2. Meanwhile cook onions with olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worchestersire sauce; Simmer 5-10 minutes until thickened.
3. Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired "sloppy joe" consistency. Serve on buns.

Daddy's Favorite Cake

SOUR CREAM CHOCOLATE CHIP CAKE

Ingredients for Cake:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup butter at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups chocolate chips

Ingredients for Topping:
½ cup nuts
½ cup sugar
2 tsp. cinnamon
¼ cup butter (only to be used with second half of mixture)

1. In mixer, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well. Then add sour cream.
2. In small bowl sift together flour, baking powder, baking soda and salt. Slowly add to wet ingredients. Mix in vanilla and chocolate chips.
3. Put one half batter in greased and floured bundt cake pan. Sprinkle half of topping on first half of cake and add remaining batter.
4. Bake at 350 for 30 minutes.
5. Melt ¼ cup butter and add to remaining topping mixture.
6. At 30 minutes remove cake from oven, pour topping mixture over cake and return to oven for 15 more minutes or until knife comes out clean.
7. Wait 10 minutes before removing from pan.

Thai Chicken Salad

This recipe really belongs to Chef S, but I had the document up and knew Chef Z wanted it. It's delish and a staple at our house. Thanks S!


2-3 chicken breasts, boiled or simmered in bouillon and shredded
1 pkg spaghetti or linguini noodles, cooked and cooled
1 ½ Tbs sesame oil
2 Tbs olive oil
2 Tbs sugar
½-1 tsp chili powder
2-3 Tbs soy sauce
2 Tbs peanut butter

Warm the oils, sugar, chili powder, and soy sauce in a small bowl in the microwave for about 45 seconds. Add the peanut butter and mix until smooth. Add the shredded chicken and noodles and stir into the sauce. Serve over lettuce.

Chef S wants to add a little note here - this recipe has evolved at our house over the years. My favorite lettuce to serve it over is the spring mix. You can use the rice noodles if you prefer. We also add shredded carrots, snow peas (which we've boiled for a couple minutes), cilantro on top, and squeeze lime juice on it. There are lots of ways to mix it up!

Mom's Jam Swirl Coffee Cake

Photo courtesy of bakingbites.com

INGREDIENTS:
2 ¼ cups sifted flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) butter
room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup (1/2 pint) dairy sour cream, room temperature
Jam

Cinnamon-Nut Topping:
½ cup chopped nuts
2 Tablespoons sugar
1 teaspoon cinnamon

Paula's Alternate Topping:
1/2 cup flour
1/2 cup sugar
1 tablespoon cinnamon
1 cube (1/2 cup) butter
1/3 cup oatmeal

Preheat oven to 350. If using a glass baking dish, preheat oven to 325. Butter and flour a 9 inch tube pan or a 13 x 9 x 2” baking dish. Set aside. Prepare topping. If using my topping recipe, then mix the flour, sugar, and cinnamon, then cut into the cube of butter. Then mix in the oatmeal. Set aside the topping. Sift and measure flour, sift again with baking powder, soda and salt. Cream butter with sugar. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition. Spread half of batter in pan. Spread or drop jam on top, then sprinkle half of the topping over the jam. Spoon on remaining batter and sprinkle with remaining topping. Bake cake in tube pan 45-50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away from sides of pan when done. Cool 20 minutes before removing from pan. Serve warm or cooled. Makes 12 to 16 servings.

Call if you have questions

Love you,
MOM

Stuffed French Toast

Karla just brought us some of this deliciousness. Our jaws dropped when it hit our tongues and we are making it for tomorrow!

Stuffed French Toast

16 slices firm bread
4-6 oz. cream cheese
1 c. brown sugar
¼ c. maple syrup (REAL maple syrup)
1 stick of butter
Cinnamon and sugar
6 eggs
1 ¾ c. milk
1 tbsp. vanilla
Sour cream and some of your favorite berries

Melt the brown sugar, butter, and syrup in the bottom of an 11”x17” pan or cookie sheet that has sides. Cook it for 5 minutes in a 350 degree oven. Spread the mixture evenly around the bottom of the pan.

Spread the cream cheese on 8 slices of bread and sprinkle cinnamon and sugar (or cinnamon sugar) on the cream cheese. Top those pieces with the 8 other pieces. Place the sandwiches on the pan with the cooked mixture.

Mix the eggs, milk, and vanilla. Then pour that over the sandwiches. Let them sit for 40 minutes or covered overnight in the refrigerator.

Bake the sandwiches at 350 degrees for 30-40 minutes.

Serve them flipped over with the carmelized side facing up. Top them with sour cfream and the berries of your choice. Makes 8 sandwiches.

Vanilla Crepes

I've made these six times in the last six weeks. Can't stop the crepe fairy. Love my new crepe wand.



allrecipe.com


1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.