July 13, 2009
Carne Asada Tacos (freezer meal)
5 lbs. Roast Beef, cooked, shredded
Or 5 lbs. Steak, grilled and sliced thinly
1 T. Montreal Steak Seasoning
1 onion, sliced thinly
2 limes, sliced thinly
1 T. Beef Bouillon
Pico de Gallo Salsa:
5 large Tomatoes, diced small
1 bunch Cilantro, diced coarsely
1 large onion, diced small
½ c. Lime Juice (approximate)
Salt & Pepper to taste
Tortillas Coijita Cheese
Cook roast in crock pot (4-6 hours). Season meat with steak seasoning, bouillon, lime slices and onion in crock pot. Place meat mixture in flour tortilla. Top with cheese and Pico de Gallo salsa.
May 30, 2009
This is the only wheat bread recipe I make anymore. I love it because you can slice it really thin. Most homemade wheat bread you have to cut think or it crumbles. I use my bread mostly to make sandwiches so this is perfect. I got this recipe on Everyday Food Storage. I put everything in the bowl and then mix it. It turns out perfect every time. I also double the recipe so I can get two loaves. When I double it I put it 5 cups of flour and then add a tablespoon at a time until it pulls from the side of the bowl. Usually it is about 5 1/4 cups of flour.
EZ Wheat Bread recipe
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
EZ White Bread
1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)
This is a very Delicious pie and so easy to make. I made this for Mothers Day. I know I am a little late posting it. I forgot to take a picture after it came out of the oven because we had to leave to go to dinner at my brothers. So here it is before the oven. The crust recipe is also amazing. They are both from my Lion House cookbook.
VERY BERRY PIE
1 bag (16 ounces, no sugar added) frozen boysenberries
1 bag (8 ounces, no sugar added) frozen blueberries
1 bag (8 ounces, no sugar added) frozen raspberries
1 ¾ cups sugar
½ teaspoon salt
½ cup cornstarch
Pastry for two 2-crust pies
Thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries. Mix well with rubber spatula. Fill crusts, and bake at 375 degrees for 45 to 50 minutes or until golden brown. Makes 2 pies.
This recipe for pie dough is so easy because you can make it in your mixer. I use 1/2 cup butter and 2/3 cup shortening instead of using margarine and lard. I never have lard on hand. It works every time. Please try this pie dough recipe, you won't be disappointed.
Lion House Pie Dough
1/4 cup butter
1/4 cup margarine
1/3 cup vegetable shortening
1/3 cup lard
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
3 cups unsifted all purpose flour
1/2 cup cold water (may need 1 tablespoon more water)
In a mixer cream together the fats. Add sugar, baking powder, salt, and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer. (This crust can also be made using the traditional pie crust method, by hand-cutting fat into dry ingredients.)
Roll out half of the pastry very thin. Line a pie pan. Trim pastry 1/4 inch beyond rim of pie pan. Roll out remaining pastry for top crust. Cut several slits or a fancy design near center. Fill bottom crust. Moisten the edge of the bottom crust and center top crust over filling. Open slits with knife (steam must escape during baking). Trim the top crust, letting it extend 1/2 inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom crust and flute. Bake according to directions in individual recipe.
Makes one 9-inch two-crust pie. This is a very pliable, tender, easy-to-handle dough. If you are making an 8 inch pie, extra dough may be wrapped well in plastic wrap and stored in the freezer for future use. Leftover pie dough makes excellent tarts.
May 7, 2009
This was a nice change from the regular chicken enchiladas I make. It adds a little spice to the already fantastick taste of chicken enchiladas. I think the only change I would make is use a little less chili powder as it was really spicy for me. I know my husband really liked it and probably didn't mind it being that hot. If you are looking for a spicy change to chicken enchiladas this is it.
CREAMY CHICKEN ENCHILADAS
One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)
1. Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray.
2. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.
3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.
4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.
5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.
April 27, 2009
I know this is not a very good picture. I forgot to take a picture before everyone started eating. This was so good. I am a fan of pepperoni pizza and don't venture off from that much. I am very glad I tried this because it is my new favorit pizza. The recipe calls for some vegetables to be put on the pizza but I decided to leave them off. I know I should add them to make it a little healthier but I decided we could have a salad on the side and get the same effect.
Fettuccini Alfredo Chicken Pizza
1 Pizza dough recipe (or Flat Pita Bread-not pocket pitas)
1 1/2 c. ranch dressing
1 T garlic cloves, minced
2 t. basil
1/2 c. shredded Parmesan Cheese
2 lbs. cooked chicken or sausage (or 1 lb each)
Vegetables (Mushrooms, Zucchini, yellow squash, onions, etc.) diced or cut thin
Tomatoes diced small
Preheat pizza stone at 400 degrees. Roll out crust, or lay pitas on stone. Mix ranch, parmesan, basil and garlic in bowl. Saute meat and vegetables together until soft. Put sauce on pitas or dough, put meat mixture on top and then sprinkle with mozzarella cheese. Bake at 400 until golden brown. Makes 2 pizzas and serves 6.
(I put mine on a cookie sheet to bake at 400 degrees for about 15 - 20 minutes.)
Fast and Easy Pizza Dough
3 cups flour, more or less
1 T honey, heaping
1 T oil, heaping
1 cup warm water
1 T yeast
1/2 t garlic salt
Preheat oven to 475 degrees. (if using a pizza stone, let stone heat for at least 30minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone.) If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. if baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.
April 20, 2009
I made this cake for Easter breakfast. My husband loves cinnamon rolls and would have me make them once a week if I would. I however will not. This recipe gives you a cinnamon taste with much less work. It was very easy to make and tasted wonderful. If you are looking for a healthy recipe this is not it. However do not pass up this recipe. Make it for a holiday then you won't feel so guilty.
Cinnamon Swirl Cake
1 cube butter, softened
1 1/2 cups milk
2 tsp. vanilla
3 cups flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt
*Mix together and pour into a 9X13 pan.
1 cube melted butter
2/3 cup brown sugar
1 T. flour
1 T. cinnamon
*Pour on top of yellow mixture and swirl in using a fork. Don't mix completely. Bake at 375 for 30 minutes.
Drizzle with frosting:
1/2 cube butter, softened
1 tsp. vanilla
dash of salt
April 9, 2009
My boys and I loved this cake. The cake itself did not have a lot of lemon flavor so I think next time I might try making it with lemon yogurt instead of plain to see if that changes anything. I would also say it is almost better the second day after it has time to sit and soak up all that lemon sugar that you pour over it. This is another recipe from sisterscafe.blogspot.com
Lemon Yogurt Cake
Recipe from Ina Gartin
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
March 26, 2009
These are the most amazing cookies. I love chocolate and these have plenty of it. They are chewy and the chocolate chips melt in your mouth. You can also freeze them (which I had to do so I didn't eat them all in one night!) If you are not a dark chocolate or semi sweet chocolate fan you could use milk chocolate instead and I am sure they would be just as good. These cookies are now my favorite and I know I will be making them over and over again. I found them on www.mykitchencafe.blogspot.com
Thick and Chewy Double-Chocolate Cookies
Adapted slightly from The New Best Recipe
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
March 23, 2009
March 10, 2009
I cut this recipe in half because I knew my family would not eat the whole thing and I didn't think it would be very good as left overs. I was so glad I did. I used one can of green enchilada sauce. I also had some chicken that I had cooked already, so I simmered it in the enchilada sauce for a few minutes. This came together very fast especially with the chicken already cooked. Seems like most of the ingredients are optional so play around with it. We really liked it as long as it had the sour cream on it. Without the sour cream it would just be okay.
Chicken Enchilada Casserole
1-2 chicken breasts
1 28 oz can enchilada sauce (or 2 small cans or one small can and one can tomato sauce)
1/2 c corn (optional)
1/2 small onion (optional)
Tortilla Chips, crushed
1 c shredded cheese
sliced olives (optional)
sour cream (optional)
Put endhilada sauce into sauce pan. Add chicken breasts, corn and onions to sauce and boil. Once chicken is boiled and cooked through, shred.
While chicken is cooking, preheat oven to 350.
Take a 9x13 pan and spray with non-stick cooking spray. Line pan with crushed tortilla chips.
Pour chicken, corn, onion and sauce mixture over chips.
Top with cheese and olives.
Bake for 20-30 minutes or until cheese is melted and golden brown.
Top with sour cream and serve.
March 6, 2009
Substitutions: if you want a wheat bread swap 2 cups of wheat flour with the white. You may also add raisins for a sweet bread, just make sure to add the sugar.
I'm always up for trying new recipes and one night I was looking for a different pizza dough recipe. I found this one on recipezaar. It had over 200 5 star reviews. We made it and it was awesome. Crispy on the outside and soft and chewy inside. We assemble our pizza by first putting about 1/2 C sauce on pre-baked crust, then about 1 C mozzarella cheese, then toppings, then a sprinkling of mixed shredded cheese. We top it all off with a couple of shakes of parmesan cheese and bake it the rest of the time.
- Mix a little sugar into the warm water.
- Sprinkle yeast on top.
- Wait for 10 minutes or until it gets all foamy.
- Pour into a large bowl.
- Add flour, salt, olive oil.
- Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
- Cover and let rest for 20-30 minutes.
- Lightly grease two 12-inch pizza pans.
- Sprinkle with a little bit of cornmeal.
- Divide dough in half.
- Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
- Try to make it thicker around the edge.
- If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
- Then spread with pizza sauce and use the toppings of your choice.
- Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
- Makes 2 12-inch pizzas.
- If you don't want to use all the dough, you can freeze it.
- Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
- When you want to make a pizza, take dough out of freezer and allow to thaw before using.
I got this recipe from www.myfoodstoragedeals.com. All the family thought it was really yummy. The only thing different I will do next time, is not use the bacon. I am just not a bacon fan. I think it would taste just as good without it. Sorry about the picture. My kids said that it looked really gross, so on this one don't judge it by looks! It is actually really good.
I made these for a YW activity last week. Oatmeal raisin cookies are my absolute favorite cookie. I don't make them very often because every recipe I have used turns out crispy and not the right flavor. I love Great Harvests oatmeal raisin cookies. They are soft and chewy and taste perfect. I was looking around on recipezaar and found these amazing cookies. They had 542 5 star reviews. These are sooooooo good!! I am not a big cookie freak, but I could have eaten the whole batch myself, I think. I did do half raisins and half chocolate chips but I liked the raisin ones better!! I also just used regular salt and regular brown sugar. Enjoy!
Whisk together and set aside
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla
Then stir in
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill cookie scoop with dough.
- (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
A friend in my ward brought these to a lunch we were having. They were so yummy and she said they were really easy to make, so I had to have the recipe. They are perfect for dunking in soup. My friend said that the dough is actually a basic white bread dough, that you can use for cinnamon rolls, regular rolls etc. One tip is that if you don't have instant yeast it would probably be best to soak it in a little water with sugar before adding. I also did this all in my bosch and did not mix by hand or knead by hand. So here you go...
1 Tab. dry yeast
1 tesp. salt
1/4 cup sugar (1/8 is fine)
1 cup milk or 1/3 cup powdered milk (church kind) and 1 cup water
3 Tab. butter or marg.
1 egg beaten
In large mixing bowl, combine 1 cup flour with dry yeast, salt and sugar. In sauce pan, heat milk and butter until very warm (not hot)...or cook approx. 2 min. in microwave; add to flour mixture along with egg. With mixer beat two minutes. By hand stir in remaining 2 to 2 1/4 cups flour to form a stiff dough. Cover and let rise. Turn out onto a floured surface. Knead a few times or until no longer sticky. Make into rolls, breadsticks or cinnamon rolls. Let rise in greased pan. Bake for 20 min. at 350 degrees.
For breadsticks, roll out until flat then cut into strips. Dip into melted butter then twist and place in pan. Once the pan is full, before baking, sprinkle with garlic powder and parm. cheese.
Now that it's almost been a month since Valentines Day, I guess I better post these. My sister brought these to us for Valentines Day. She has the most awesome recipe for sugar cookies. I have also made these several times and they are really pretty quick and easy. The trick is to not roll them out too thin and to not over cook them. They are so delicious, make them for a holiday and then find someone to give most of them to or you will end up eating the whole batch! So here is her recipe. Enjoy!!
February 23, 2009
This is the same old Texas Sheet Cake we have all probably tasted before. I have not made it for years and this reminded me of how good it really is. I saw this recipe on www.thepioneerwoman.com.
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
These rolls are very good. I love that you can put the dough in the fridge for up to 7 days. They are so easy to pull out of the fridge and roll out before church and have fresh rolls for dinner. My husband almost ate the whole basket of rolls. I didn't have any buttermilk, so I just used 3 cups milk with 3 tablespoons vinegar. I am sure they would taste even better if I used real buttermilk. I will try that next time. www.sisterscafe.blogspot.com
Buttermilk Refigerator Rolls
3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.
February 14, 2009
I got this recipe from the sisters cafe blog. I made them to serve with the chicken noodle soup I made this week. They were super easy (20 min total prep and their on the table), and really tasty too. Shawn and the kids all thought they were great for dunking in the soup. I did adapt the recipe a bit to our tastes.
I needed to bring a pot of soup to a Stake Youth activity this week and this is what I brought. I got the recipe from a dear friend I served with in the Relief Society Pres. She is known as the soup lady in our ward. My family loves this soup and whenever one of the kids is sick this is the first thing they ask for. It just makes everything all better. You can use homemade noodles if you would rather, but the Kluski ones are so much easier!
February 11, 2009
I got this off of The Sister's Cafe blog. It was easy to make, moist and really yummy! Everyone loved it. I had a hard time keeping the kids fingers out of it until after dinner. I did cheat and use canned chocolate frosting because I had some in my food storage that needed to be used. I also did not have any buttermilk, so I just did the milk and vinegar thing. I think this would also be great just as a regular chocolate cake without the peanut butter.
This was easy to make. I have never cooked chicken this way but it turned out really moist and delicious. I will definetly be making it again. I didn't have rigatoni so I just used what ever pasta I had on hand. I also used all plain bread crumbs and added some italian seasoning. It turned out great. I got this recipe off of http://www.picky-palate.com/
Chicken Parmesan Rigatoni Bake
4 large boneless skinless chicken breasts
1/2 Cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs plus 2 Tablespoons water
1/2 Cup Italian Bread Crumbs (Progresso)
1/2 Cup Panko Bread Crumbs
1/2 Cup grated Parmesan Cheese
1 lb dry rigatoni
2 Tablespoons extra virgin olive oil
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 26 oz jars of your favorite pasta sauce
6 slices of your favorite bread, toasted
1. Preheat oven to 350 degrees F. Pound chicken breasts to an even thinness with a meat mallet. Place flour, salt and pepper into a shallow dish. Place eggs and water into a separate shallow dish. Place bread crumbs and parmesan cheese into a 3rd shallow dish. Dip chicken into flour, then eggs then into bread crumb mixture pressing gently. Place coated chicken onto a baking rack placed over a baking sheet that has been sprayed with cooking spray. Bake for 23-25 minutes or until chicken is cooked through.
2. Cook rigatoni according to package directions. Drain and set aside. Place olive oil into a large dutch oven over medium heat. When hot, sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic for 1 minutes then add pasta sauce, reserving 1 Cup for later. Reduce heat to low and stir in cooked pasta. Pour into a 9x13 inch baking dish that’s been sprayed with cooking spray. Sprinkle with cheese and bake for 20-25 minutes or until hot and bubbly. Cut chicken into strips and place over dish. Drizzle with reserved pasta sauce and serve. Spread butter over warm toasted bread and sprinkle lightly with garlic salt. Cut into triangles if desired. Serve with each dish.
This is a really great recipe. Comfort food at its best. I got the recipe from a Taste of Home cookbook. It stays nice and creamy and doesn't dry out, even when re-heated the next day. It's also super easy! I did change and lighten up the recipe a bit :)
February 6, 2009
Bruschetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water or chicken broth
2 cloves garlic, minced
1 ½ lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
2 cup Shredded Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken (I brown my chicken first) in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
We had breakfast for dinner last night and everyone wanted waffles. I'm not a huge fan of waffles, but everyone else thought they were great. Crispy outside, light and fluffy inside. They thought they were especially good with powdered sugar, strawberries and syrup.
It was New Beginnings this week in YW and this is what we served for dessert. I got the recipe from one of the counselors in the YW pres. I thought it was pretty good, Shawn and everyone else there loved it. The cake is named after the Aunt of the counselor I got the recipe from.
February 3, 2009
Rachel you beat me to it. I guess we are going to have to try both recipes and see which one is the best. They probably both are worth making! These were really good. I made these for Scott's birthday. He loves cinnamon rolls. I made them in the afternoon and let them raise all night. It made almost 3 dozen rolls, so plenty to share with family and friends!
2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten eggs
8 c. flour
Filling: 1 square softened butter & cinnamon(lots) & brown sugar
Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ square of softened butter, completely covering dough. Then sprinkle a coating of brown sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10-15 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.
Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream
Add all together...adding milk a little at a time, alternately with the powdered suagr until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regualr icing.
6 medium potatoes
1/4 cup olive oil
2 tablespoon parmesan cheese
1/2 teaspoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Wash potatoes, cut into wedges.
Mix the next 6 ingredients together in a gallon ziplock bag. Add potatoes and toss to coat. Put on greased baking sheet in a single layer
Bake at 350 for 40 min. and then increase heat to 450 degrees and bake an additional 20 min or until crispy and golden brown.
almond joy candy bars
brown and red miniature M&M's chocolate candies
chocolate cookie crumbs
black decorating gel
Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake
Set the candy upright in the hole, then spread a layer of white frosting on the cupcake
For the groundhog's eyes, use white frosting, then dot them with black decorators' gel
For the cheeks and ears use white frosting to place brown M&M minis and then use white frosting and red minis for the nose. Use white frosting for teeth.
Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he's ready to greet his fans.
February 1, 2009
These are the most amazing cinnamon rolls ever! I got this recipe from a lady in my ward who used to make and sell them. She did a mini enrichment about a year ago, and I went thinking, okay whatever, another cinnamon roll recipe but these are sooooooo good! I've made them a few times since then and they are easy and pretty quick to make.
January 29, 2009
This was very simple and very good. The steaks were good even without steak sauce. Usually I have to have steak sauce but in this case (we had run out) and I was still able to eat it all! I marinated mine for about 4 hours. Stuck it in right before church. I also broiled the steaks because it is winter and didn't really want to go outside to grill them. However by the time I was done, the house was full of smoke, the smoke alarms were going off, and my kids were crying because it was so loud. But don't worry it wasn't the steaks that were burning. Only the juices from bottom of the broiler pan. After that, I was thinking maybe it wouldn't have been that bad to grill them outside in the cold. Very good flavor! I found this recipe on www.sisterscafe.blogspot.com
1-2 tsp olive oil
1 tsp kosher or regular salt
1 tsp coarsely ground pepper
2 garlic cloves, crushed with a press
Mix together and spoon over steaks, turn over and spoon over the other side. Let marinate for 30 minutes to an hour or more. Grill, Yum!
January 27, 2009
This is a recipe that I got from recipezaar.com. We did salmon and chicken and they were both great. We also used our George Foreman grill to cook the meat. I did brush the salmon with a little olive oil but then seasoned them with Lemon Herb spice.
3/4 cup honey
1/3 cup soy sauce
1/4 cup brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (ab 2 tablespoons)
2 Tbsp white distilled vinegar
2 Tps olive oil
1 Tps ground black pepper
1/2 Tps cayenne pepper
1/2 Tps paprika
1/4 Tps garlic powder
4 (8 ounce)
salmon fillets (without skin) or chicken
Make the sauce by combining all in a medium saucepan over medium/low heat
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy
Watch the sauce closely to be sure it doesn't bubble over
Preheat barbecue grill to medium heat
Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper or other seasoning to your taste.
Grill the salmon for 4 to 7 minutes per side or until done
Serve salmon with a small cup of the sauce on the side.