Cheesy Garlic Biscuits

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.

2 C bisquick mix (I used the heart healthy kind)

2/3 C milk

1/3 C shredded cheese

2 Tbl parmesan cheese

1/2 tsp garlic salt

1 tsp parsley

2 Tbl butter (I used light margarine)

--mix together bisquick and milk just until moistened.  Fold in cheeses and drop by spoonfuls onto lightly greased cookie sheet.  Bake at 450 degrees for 8-10 min. or until lightly browned.  Melt butter and add salt and parsley.  Brush on cooked rolls and serve immediately.  You can also sprinkle a little more parmesan cheese on them if you want.

Chicken Noodle Soup

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!

3-4 boneless, skinless chicken breasts

diced carrots, onions, celery, green pepper

1-2 garlic cloves, minced 

1 tbl parsley

1/2 tsp pepper

4-6 chicken bouillon cubes

2 can cream of chicken soup (I use light)

2 pkgs chicken gravy mix

1 pkg Kluski noodles (found with all the other pastas)

--Boil chicken in water with bouillon until cooked through.  Remove chicken and set aside to cool.  Strain liquid  and then add enough water to make 3-4 qts liquid total.    Add veggies, garlic, parsley and pepper and simmer until veggies are tender.  Chop chicken and add to pot with veggies.  Add soup and gravy mix and mix well (you may have to use a big wisk).  Bring soup to a boil and add noodles.  Continue to simmer until noodles are tender and soup is thickened.  Enjoy!!

Peanut Butter Fudge Cake

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. 

2 C flour

1 tsp baking soda

2 C sugar

1 C butter

1/4 C cocoa

1 C water

1/2 C buttermilk

2 lg eggs, lightly beaten

1 tsp vanilla

-Combine flour, soda and sugar in a mixing bowl.  In a saucepan, melt butter.  Add cocoa and stir to combine.  Add water, buttermilk, and eggs.  Cook, stirring well until mixture boils.  Remove from heat and add to flour mixture and mix until smooth.  Add vanilla and mix well.  Pour batter into greased and floured 9x13 pan.  Bake at 350 for about 25 min or until toothpick inserted comes out clean.  Cool for about 10 min and then spread with about 1 C peanut butter (softened in micro for a few seconds).  Let cool completely.  Spread with chocolate canned frosting or homemade. Enjoy!

-Chocolate frosting:

1 lb. pkg powdered sugar

1/4 C cocoa

1/2 C butter

1/3 C buttermilk

1 tsp vanilla

-bring cocoa, butter and buttermilk to a boil in saucepan stirring constantly.  Pour hot mixture in a bowl with the sugar and stir until smooth.  Add vanilla.

Chicken Parmesan with Rigatoni Bake

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
Butter
Garlic Salt

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.

6 servings

Homemade Macaroni and Cheese

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 :)

3 C dry macaroni noodles or other pasta

2 Tbl light margarine or butter

2 Tbl flour

1 1/2 C milk

1/2 lb velveeta cheese(2%), cubed

-Cook pasta.  Meanwhile melt butter in saucepan.  Stir in flour until smooth.  Gradually add milk and bring to a boil.  Cook and stir until thickened.  Reduce heat and add cheese.  cook and stir until melted.  Drain the pasta and add to cheese mixture.  Stir until cooked through.  Add salt and pepper to taste.  Enjoy!

Bruschetta Chicken Bake

This is very simple and good. Another great way to use stove top stuffing. Not much else to say about it. Sorry the picture isn't that great.


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.

Belgian Waffles

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. 

3 eggs, separated

1 C milk, or more for the right consistency

1/4 C melted butter or margarine (I used light)

1 Tbl vanilla

2 C flour

1/2 tsp salt

1 Tbl baking powder

1 Tbl sugar

1/2 tsp cinnamon

1/4-1/2 C applesauce

beat egg yolks, milk, butter, vanilla, and applesauce in a bowl.  Mix dry ingr. separately and then add to egg mixture.  Mix well.  Whip egg whites until they are somewhat stiff in another bowl.  Gently fold egg whites into batter.  Cook according to your waffle iron directions.  

 

Aunt Sunny Cake

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.

2/3 C butter

1 3/4 C sugar

2 eggs

1/2 tsp vanilla

3 C flour

2 1/2 tsp baking powder

1 tsp salt

1 1/2 C milk

topping-

1 8 oz pkg cream cheese

1/4 C sugar

1/4 C powdered sugar

large cool whip

2 cans fruit pie fillings

1. cream butter and sugar

2. add remaining cake ingr. and mix

3. pour onto greased cookie sheet

4. bake at 350 degrees for 20-30 min.

5. cool completely

6. for topping: cream both sugars with cream cheese

7. Add cool whip and mix until thick and smooth with beaters.

8. spread evenly on top of cake.

9. top with fruit and refrigerate until ready to serve

Cinnamon Rolls

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!
Cinnamon Rolls

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.

Groundhog Day Dinner

We celebrated Groundhog Day yesterday with a fun dinner.  I thought I would post our menu and the recipes.  We had groundhog burgers, 6 weeks more winter fries, tossed green salad and groundhog cupcakes.  The family thought it was awesome, they especially loved decorating their groundhog cupcakes.  I got the recipes for the potato wedges and the cupcakes off of recipezaar.com.  The potato wedges were amazing.  Crispy on the outside, tender on the inside with just the right amount of spice.   The cupcakes were surprisingly simple and VERY cute!  

Baked Potato Wedges

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.

Groundhog Cupcakes

baked cupcakes

almond joy candy bars

brown and red miniature M&M's chocolate candies

chocolate cookie crumbs

white frosting

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.

Cinnamon Rolls

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.

(WARNING! This is NOT a low fat recipe. If your going to take the time to make and eat cinnamon rolls, it better be worth it! We usually make a batch, eat 1 or if we're really daring eat 2 and then share the rest with our neighbors.)

3/4 C very warm water

1 Tbl yeast

1 tsp sugar

2 C hot water

1/2 C sugar

1/2 Tbl salt

1/2 cube melted butter

2 eggs, beaten

approx. 7 C flour

-mix 3/4 C water, yeast and sugar and let sit until double or triple. Meanwhile mix together 2 C water, sugar, salt, butter, and eggs. Add yeast mixture and mix well. Add 6-7 C flour (dough will be really soft, but not too sticky) Knead for about 5 min. Grease a bowl and let dough rise covered until doubled.

-separate dough in half and roll first half into a rectangle. Melt a whole cube butter and spread half of it on the rectangle dough. Spread about 1 1/2 C brown sugar and 1-2 Tbl cinnamon on the rolled dough. Roll up jelly roll style and cut into 1 1/2 inch circles. Place on greased cookie sheet. Do the same thing with the other half of the dough. let rise in warm oven until double and then bake at 350 degrees for about 15 min. or until golden brown. Take off pan and cool on cooling rack.

Frosting:

1/2 C shortening

1/2 C butter

1 lb. powdered sugar

1 tsp vanilla

dash salt

milk to thin

-mix altogether until desired consistency.

(you can always do cream cheese frosting, orange glaze or whatever)

Garlic Rub

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

Garlic Rub

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!

Sticky Sweet Grilled Salmon

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.

Vanilla Rich Chip Cake

My oldest son made this cake for the FHE treat.  We've made it before and everyone LOVES it.  It's very moist and you really don't need the glaze if you don't want it.  We also make other variations of this cake. Double chocolate (use chocolate cake and chocolate pudding and no vanilla extract, or glaze), Lemon poppyseed (Use lemon cake and lemon pudding, no chocolate chips or glaze, and in place of vanilla add poppy seeds)  The double chocolate one is our absolute favorite!

1 pkg. yellow cake mix

1 pkg 3 1/2 oz instant vanilla pudding 

1 C sour cream

1/2 C each oil and water

4 eggs

1 Tbl pure vanilla extract

1 C mini chocolate chips

1. beat all ingredients except chips in mixer. 

2. stir in chocolate chips.  Pour into greased and floured 12 C bundt pan.

3. bake in 350 degree oven for 50 min. or until toothpick inserted in center comes out clean.  Cook in pan for 10 min. Invert cake onto wire rack.  Cook completely and then drizzle glaze over top if you like.

*glaze: 3 Tbl melter butter, 2 1/4 C powdered sugar, 3 Tbl water and 1 tsp vanilla extract.  mix together until smooth.  Let stand until thickened.

Apple Sandwiches

My two daughters found this recipe in the February issue of "The Friend" magazine.  I personally thought it sounded a little gross, but they were determined to try it.  My oldest daughter and I thought they were pretty good, but my youngest thought they were amazing and wants to have them everyday.  These sandwiches are a great way for your kids to get almost every food group in, especially if you serve them with a big glass of cold milk.  feel free to leave out the raisins or sub in another dried fruit.

1 Apple

2 Tbl peanut butter

1 Tbl honey

2 Tbl raisins

6 slices bread

1. peel and grate the apple.

2. In a bowl, stir the peanut butter, honey, raisins and grated apple together.

3. Toast the bread.

4. spread the apple mixture between two pieces of toast and enjoy.  Makes three sandwiches.

Quick and Easy Nachos

Made these tonight for dinner, and everyone loved them.  I think it took me all of 15 min. to get dinner on the table.  These would make a great appetizer as well.

1 bag tortilla chips

1 can black beans

1/2 lb ground beef or turkey

taco seasoning

sliced olives

shredded cheese

sour cream

green onions

guacamole

salsa

-spray a cookie sheet with nonstick cooking spray.  Cover cookie sheet with tortilla chips. Sprinkle a small amount of cheese on tortilla chips.   Drain and rinse black beans and heat until warmed through.  Brown meat with 3/4 C water and 1/4 C taco seasoning.  Spoon beans, meat, olives and then cheese on chips.  Put in oven on broil for 5-10 min.  Watch carefully and take out when cheese is melted.  serve with sour cream, onions, salsa and guacamole.

White Bean Chicken Chili

I made this last week and everyone in the family thought it was awesome.  There was not a drop left in the pot.  I got the recipe from myfoodstoragedeals.blogspot.com.  I made a few modifications from the original recipe.

1 lb. dried small white beans (soaked overnight)

10 C water

1 jar of salsa

1/4 C salsa verde or 1 can green chilis

2-4 chicken breasts

1/2 onion, diced or use dehydrated

1 C shredded cheese

1-2 cloves garlic, minced

1/2-1 Tbl cumin

1 Tbl dried cilantro

6-7 chicken bouillon cubes

some cayenne pepper (how spicy do you like it?)

-Throw all the ingredients into a pot and cook on low to medium until beans are tender.  Just put the chicken in whole and raw and take out when cooked and cut up.  It will take about 6 hours of simmer time for the beans to get tender.  Serve with tortilla chips, more cheese, sour cream, whatever.

Whole Wheat Pancake Mix

This is all stuff you'd find in your food storage.  The kids and husband thought they were great.  I like them because they are good for you too!

8 C Whole Wheat flour

4 Tbl baking powder

4 tsp salt

1/2 C brown sugar

1/2 C powdered eggs

1 1/2 C powdered milk

1/2 C flax seed mill (or ground flax seed)

2 C old fashioned oats, ground fine

-Mix all together and store in refrigerator.  When your ready to make pancakes, just scoop some dry mix and add enough water to make the right consistency.

* We like to add cinnamon (1/2-1 tsp) and applesauce (about 1/2 C to a batch of pancakes) to ours when we make them.  We've also tried mashed bananas, chopped pecans and nutmeg which are also great.  You can add pretty much anything you want!  

**These also make great waffles.  Just add 1 Tbl oil to your mix when you are making them.

Lemon Berry Muffins

These were really yummy. My husband said they tasted like store bought muffins. I used my food storage to make these. I was out of eggs so I used my dry egg product, I think it made them a little more crumbly. They were still very good.

Lemon Berry Muffins
2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature (2 TBS dry egg product & 1/4 cup water)
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.

Chocolate Scotcharoos

These were a favorite especially for the kids. I think Jaden would have eaten the whole pan if I would have let him. I used all chocolate chips instead of the butterscotch and really liked it that way. I know I have made these with corn flakes and they work just as well. I got the recipe from www.mykitchencafe.blogspot.com

Chocolate Scotcharoos
1/2 cup butter (1 stick)
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
8-10 cups rice krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Melt butter. Add corn syrup and sugar. Bring just to a boil and remove from heat. Stir in peanut butter. Add rice krispies and mix well. Press mixture into large baking sheet (11X17). Melt the chocolate and butterscotch chips in the microwave on high for 2 minutes. Stir. Continue microwaving for 30 second spurts until chips are melted. Spread chips on top of rice krispie mixture. Let chocolate set. Cut into squares.