Monday, December 7, 2009
1 inch grated ginger, peeled
2 large garlic cloves mashed
1 small red chili pepper, seeded
1/2 cup cilantro leaves
2 rounded Tbs curry powder
1 1/2 cups chicken broth
1 1/2 pounds chicken breasts or tenders
1/3 cup chunky peanut butter
1 cup Greek style yogurt, plain
1 Tbs oil
-Brown chicken in oil until golden brown.
-In food processor make a paste of scallions, ginger, garlic, chili pepper, cilantro and curry.
-Stir paste into chicken.
-Add chicken stock and peanut butter to the chicken mixture. Cook until peanut butter is incorporated.
-Add yogurt. Mix well and simmer.
Serve over rice. Serve with more Greek yogurt on side to help with the "heat."
Tuesday, December 1, 2009
1 c. chopped pecans
20 frozen dinner roll dough balls*
1 c. packed brown sugar
1 3-oz. pkg. cook-n-serve butterscotch pudding mix (not instant)
4 T. butter, cut into 20 pieces
Butter a 9-x13-inch pan. Spread chopped pecans evenly in bottom of pan.
Place frozen dough balls in five rows of four. Sprinkle with brown sugar and pudding mix. Dot with butter pieces.
Let rise uncovered on counter overnight. Bake at 350° for 20-25 minutes or until tops are brown and center of rolls do not appear doughy. Remove from oven and let stand for 5 minutes. Invert onto another baking sheet, scraping any caramel left in the pan.
*Sometimes I buy two packages of the HyVee brand rolls (12 per pkg.) and use all 24 dough balls, making six rows of four. Cut butter into 24 pieces instead. May need to add about 5 minutes to baking time.
Posted by Hilery- Cooking Club November 30th
1 1/3 cup milk
2 Tbl oil
1 1/2 cup flour
1/8th tsp salt
2 Tbl sugar
Crepes should be about 1/16th of an inch thick and do not overcook- they cook fast and should not be brown.
Filling: mix together
1- 8 oz pkg of softened cream cheese
1 small container of whipping cream
1 cup powdered sugar
Once crepes have cooled, put a small amount of filling on crepe and roll crepe from one side.
Topping: chocolate sauce, raspberry or strawberry jam or raspberry or cherry pie filling.
Posted by Hilery- cooking club November 30th.
Wednesday, November 25, 2009
Monday, November 16, 2009
1 1/4 tsp garlic
2 Tbl chicken base
1 qt water
3/4 Cup diced onions
2 medium potatoes
2 Cups kale leaves
1/3 Cup heavy whipping cream
Brown sausage with garlic, salt and pepper and set aside. Simmer veggies and chicken bouillon in 1 qt. of water. Do not drain water...In fact you can add a little more water if needed. Once potatoes are tender add sausage and whipping cream.
Sunday, November 15, 2009
Chicken breast (1 to 1 ½ breasts per person)
Cotija cheese (found w/the Mexican cheeses, it is a white Mexican cheese)
Pico or Salsa (optional)
Boil the chicken in water until chicken is no longer pink. Drain and with 2 forks begin shredding the chicken.
While the chicken is boiling cut up the lettuce, tomatoes, limes and crumble the Cotija cheese if it is not already.
To make the tostados the best way is to take a shell and place sour cream on the top (to hold the cheese and chicken) then sprinkle the cheese over the sour cream and add the shredded chicken. Next add the lettuce, tomatoes and Pico or salsa. Take 1 to 2 lime wedges and squeeze over the top.
They are messy to eat, but oh so delicious and easy to make!
Tortellini with Artichokes & Pepperoni
1 – 9oz pkg cheese tortellini
1 – 14oz can artichoke hearts drained, chopped
½ tsp minced garlic
¼ cup chopped fresh basil
1 ½ TBS balsamic vinegar
1 – 6oz pkg turkey pepperoni
½ cup sliced black olives
¼ cup crumbled gorgonzola cheese
2 TBS olive oil
Cook tortellini according to package directions and drain it.
In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.
Best served warm.
Tuesday, November 3, 2009
Monday, November 2, 2009
- 1 large can roasted green chilies
- 1 can creamed corn
- 1/2 cup milk
- 1/2 cup corn meal
- 8 oz cream cheese (softened to room temperature)
- 1/2 teaspoon salt
- 2 tablespoons hot sauce (I like to use Louisiana hot sauce)
- 3 tablespoons butter
- Posted by Sara P.
Friday, October 23, 2009
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 teaspoons almond extract
2 cups all-purpose flour
In a medium bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla and almond extracts. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill for 1 hour or until dough is easy to handle.
Preheat oven to 375°F. On a lightly floured surface roll a portion of the dough at a time until dough is 1/4 inch thick. Cut dough using 2 1/2 to 5 inch cookie cutters. Place cut outs on an ungreased cookie sheet (I lightly spray mine).
Bake in preheated oven for 8-10 minutes or until edges are firm and bottoms are VERY LIGHTLY browned. Cool on cookie sheet for 1 minutes. Transfer cookies to wire racks to cool.
Frost and pipe cookies as desired with royal icing. If desired, sprinkle with sanding sugar. Or, using a tiny clean paintbrush, paint the piped designs with luster dust. Makes about 48 (2 1/1 inch) cookies or about 16 (5 inch) cookies.
1 stick butter, melted
1 teaspoon almond extract
I melt the butter and add the almond extract, then add powdered sugar until it is the consistency I prefer.
1 lb. baking potatoes (about 2 large), peeled and cubed
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2 1/2 minutes. Stir in broth adn milk. Microwave 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. EACH bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Friday, August 28, 2009
Friday, August 21, 2009
1 can waterchest nuts, coarsly chopped
3 scallions, coarsley chopped
1 tsp fresh ginger, minced
3-4 garlic cloves, minced
3/4 c low sodium soy sauce
1/3 cup seasoned rice vinegar (I use garlic flavor)
1 T canola oil
1 T reduced fat peanut butter
2 T sesame oil
Salt to taste
Head of lettuce
Boil chicken until cooked through. Meanwhile combine soy sauce, vinegar, canola oil, peanut butter, and sesame oil in a bowl with whisk. Drain chicken and allow to cool. Once it can be handled, break chicken into small pieces. Salt chicken to taste. You can also shred it if you'd prefer. Combine chicken, waterchest nuts, ginger, garlic, scallions, cilantro, and soy sauce mixture in sauce pan (or crockpot) and heat until warm.
Serve with pieces of lettuce, and optional ingredients to top wraps with if desired.
**Note - The quantities in the soy dressing is a starting point. If you feel like your chicken is too dry (or too moist) adjust accordingly.
Thursday, March 19, 2009
- Butter, room temperature, for baking dish
- 1/2 cup granulated sugar, plus more for baking dish
- 6 large eggs, room temperature, separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- Confectioners' sugar, for dusting
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
** Do not freak out if your egg whites don't seem to fully mix into the chocolate. It will bake just fine.
Wednesday, March 11, 2009
1 ½ c. warm/hot water
1 pkg. (1 Tbsp.) yeast
¼ c. sugar, or a little less
1 t. salt
3 c. flour (maybe a little more)
Mix well and roll to ½” thick. Cut into strips and roll in melted butter and put on jelly roll pan. Let rise a few minutes. Can sprinkle with Salad Supreme, garlic, parmesan cheese, or cinnamon sugar. Bake at 350* for 15-20 minutes. The tops won’t brown very much, so check the bottom to make sure they’re done.
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted rotisserie chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.*Variation: Instead of pancetta, I use bacon, so no need for the olive oil. I fry the bacon and then drain the grease, but don’t wash the pan. I stir the garlic around in the same pan. I add roasted red peppers (found next to the pickles in the grocery store), peas, and I’ve even done this with shrimp along with the chicken and it’s really yummy. I’ve never done it with the toasted walnuts and lemon zest.
Friday, March 6, 2009
Didn't it turn out pretty??? I'm so proud!
I discovered this on my new favorite website, AllRecipes.com. Click here if you want to see their quiche recipe, but I made few changes which I think make it better. Also, they just suggested using a store-bought crust. But, I found the most delicious crust recipe I have ever tasted in my life on their website (I took it from their Danish Pastry Apple Bars recipe). This crust is so fabulous--it makes all the difference. You'll want to use it with all you pies, etc. from now on, I tell you!
- 6 slices bacon
- 4 eggs, beaten
- 1 1/2 cups light cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped fresh spinach
- 2 cups chopped fresh mushrooms
- 1/2 cup chopped onions
- 1 cup shredded Swiss cheese (I didn't have swiss, so I used Mozzerella--although, I would have preferred Swiss. Also, I didn't put any cheese on top like the directions say, so I only grated 3/4 cups of both cheeses.)
- 1 cup shredded Cheddar cheese
Pie Crust: (this makes a lot of dough, so you'll only use less than half of it. You can just save the rest in your fridge to make a pie or something later.)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening (I like butter for better taste, but shortening for flakiness. So, I did 2/3 cup butter and 1/3 cup shortening. It was much better this way than when I made this crust the last time with just butter).
- 1 egg yolk (Save the egg whites if you ever use this crust recipe for pie. You can whip the whites till they're frothy, then dust in onto the top pie crust with pastry brush before baking. This makes the pie come out beautiful and golden.)
- 1/2 cup milk
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour and salt. Cut in shortening/butter until mixture resembles coarse crumbs (I used frozen/cold stick of butter and use a cheese grater to grate the butter into the mixture. This makes it blend better). Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough and mold into pie pan or tart pan (it's best to use a tart pan with removeable bottom. Much prettier effect.) Set pan aside (Put remaining dough in a container in fridge to use for another day/recipe).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Sautee onions in olive oil until transparent and softened (the recipe didn't suggest cooking them first, but I added this step cuz I think it is a must--I don't like undercooked onions in things like this). Set aside.
- In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese (optional--I didn't do this because it's just more fat, and the quiche is much prettier without the cheese on top).
- Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned (I baked it in my new, large tart pan with a removeable bottom. The quiche was gorgeous when I removed the rim to serve it).
Honey Whole Wheat Bread
Awww...look at my cute little loaf!
My in-laws gave us a wheat grinder for Christmas! I have a ton of wheat I've been wanting to try out, so I found this wheat bread recipe on my sister-in-law's blog (thanks, Lindsay!). It turned out great! Easy and healthy.
- Grind 4 1/2 cups wheat into flour.
- In mixer, place:
2 1/2 cups warm/hot water
1 tbsp. salt
1/2 cup oil (or 1/4 cup, if adding flax seed. I used olive oil to be healthy.)
1/3 cup honey
- Add half of flour (about 5 cups) and blend.
1/4 cup ground flaxseed (optional--I used this)
1-2 tbsp. dough enhancer (optional--I don't have this, so I didn't use it.)
1 tbsp SAF yeast (I just used regular yeast)
Mix until blended.
- Add remaining flour just until dough pulls away cleanly from bottom of mixer. Mix for 10 minutes.
- While mixing, adjust oven racks so that loaves will rest in center of oven. Turn on oven to lowest temperature (mine was 170 degrees). Grease 2 8x4 inch loaf pans (I made one big loaf, and then 3 small loaves).
- Divide dough into 2 equal balls. Shape into loaves. Place into pans.
- Turn off oven. Place pans into oven evenly spaced. Let rise unitl 2-2 1/2 inches above pan. Remove dough from oven.
- Turn oven on to 350 degrees. Put dough back in and bake for 25-30 minutes (or longer for crustier bread).
- Remove from pans to cool.
I got this recipe from my Stake Women's Conference last month. It is to die for! This one's for you, Karlene :) This recipe makes a ton.
- 2 chicken breasts, cooked and chopped (I actually got a COSTCO rotisserie chicken and used half of the meat from it for this soup. I saved the rest for another chicken recipe)
- 3 cans chicken broth
- 1 can beef broth
- 2 cans tomato soup
- 2 cans tomatoes (I used the tomatoes I canned from my garden last year. Sweet! Yes, I am the homemaking queen!)
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans/chickpeas, drained
- 1 T. cumin
- 1 T. chili powder
- 1/2 onion, diced (I didn't happen to have an onion when I made this, so I used a green bell pepper instead)
- 1/2 C. fresh diced cilantro, chopped (This makes all the difference to me! I am obsessed with cilantro. Chop some extra to put on top of the soup for a yummy garnish.)
- Combine all ingredients and bring to a boil.
- Turn down heat and let simmer for one hour at least.
- Serve with tortilla chips, grated cheddar, sour cream, guacamole, fresh cilantro, etc.
Tuesday, March 3, 2009
1/2 jar hot fudge
1 pint peppermint ice cream in block form is easiest
Crush Oreos and spread half in bottom of a glass dish. Remove ice cream from container and cut into 1-2 inch slices. Put slices on top of Oreos and press down firmly. Spoon and spread slightly warm hot fudge over ice cream, just a thin layer. Then top with remaining crushed Oreos and press down firmly. Cover and place in freezer for at least an hour before serving.
By Natalie Jones
Thursday, February 12, 2009
Monday, February 9, 2009
1 loaf French Bread
1 8 oz. pkg cream cheese
1/4 c. jam (any flavor you like)
Cut french bread long ways like a hot dog bun. Let cream cheese soften and blend it together with the jam. Spread it between the cut bread. It'll make a pretty thick layer. Cover it and put it back in the fridge overnight.
Slice it like regular sliced bread and dip in egg, or *buttermilk (I dip mine in buttermilk). Sprinkle cinnamon if you like and fry it on a skillet.
1 cube butter
1 c sugar
1/2 c. *buttermilk
1/2 tsp. baking soda
1 tst. vanilla or maple flavoring (I've always used vanilla)
Melt together butter, sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in the vanilla or maple.
*It really foams up while cooking so make sure you have a few inches of head space in the pan so it doesn't boil over.
1 3/4 cup milk
1 tbsp. cream of tartar sauce.
Stir and let sit for 5 minutes
Sunday, February 8, 2009
Thursday, January 22, 2009
Wednesday, January 21, 2009
Tuesday, January 20, 2009
3 tblsp. honey
2 tblsp. canola oil
1 1/2 pds. boneless, skinless chicken breasts cubed
2 cloves garlic, finely chopped
1 tblsp. grated ginger (I use powder)
1 bunch scallions, trimmed & sliced (I usually never add this)
1 8-ounce can sliced water chestnuts, drained
1/4 cup cashews ( I add more)
1 small head Boston or Bibb lettuce (I use whatever I have or can find)
Combine: the soy sauce & honey in a small bowl, set aside
Heat: the oil in a large skillet over med-high heat
Season: the chicken with 1/2 teaspoon pepper and cook until it browns (about 3 min)
Lower: heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 min. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 mins. Remove from heat and sprinkle with the cashews.
Put your mixture into your individual lettuce cups, serve with the remaining soy sauce mixture for drizzling.
This isn't PF Chang's or Cheesecake Factory, but we like it. Even the hubby will eat it with me. The ginger gives it some spice and I love the cashews in it. Hope you like it. Got the recipe from Real Simple magazine.
Tuesday, January 13, 2009
1 garlic clove, minced
2 TBSP margarine
2 14 1/2 oz. cans chicken broth
2 14 1/2 oz. cans chopped stewed tomatoes
1 cup salsa (mild, medium, hot...whichever you prefer)
1/2 cup chopped cilantro
1 TBSP ground cumin
Monterey Jack Cheese
1. Cook Chicken (I just cook it in the oven for 30 min on 350)
2. Add all other ingredients into slow cooker along with cooked & cubed, chicken (except for toppings)
3. Cover. Cook in crock pot on high 4-6 hours.
4. Serve and add toppings .
Rebecca Fluhman (recipe taken from the book, Fix-It & Forget-It Cookbook.
1 can sweetened condensed milk
1 graham cracker pie crust
mix the cream and condensed milk together, grate lime peels into the mixture, juice the limes and add to mixture, stir. pour into graham cracker crust and freeze.