Just Eat It!

Lemon Blueberry Pancakes with Buttermilk Syrup

2011-08-10T11:25:00.000-07:00

The other day, while waiting at the hospital for my little girl to have an MRI, I had the most delicious blueberry pancakes with buttermilk syrup. The syrup was so yummy and carmel tasting! So, naturally, I came home and figured out how to make the syrup and dressed up some Bisquick pancakes to go with it!

Mix your favorite pancake mix according to package directions. Then add a half pint of blueberries then the zest and juice of 1 lemon. Stir gently (so you don't squish the berries) to combine. Cook. Voila! Amazingly delicious pancakes.

The syrup is what makes them even better though. This one is my version of a recipe I found on Pioneer Woman's Tasty Kitchen:

2 c. Buttermilk

2.5 c. Sugar

1 c. Butter

1/4 c. Light Karo Syrup

2 teaspoon Baking Soda

2 teaspoon Vanilla

WARNING: USE A LARGE POT BECAUSE IT FOAMS UP!

Combine all ingredients, except for vanilla, in a large pot over medium heat. Stir until it comes up to a boil. Turn the heat to low and cook, stirring frequently, for about 10 minutes. When it's golden brown and all incorporated, pull off the heat and add vanilla. Ladle warm, over pancakes!

Keep leftovers in the fridge and warm before re-serving.

Red Lentil and Butternut Squash Soup

2011-07-06T15:53:00.000-07:00

I got a butternut squash in my Bountiful Basket this week and have been racking my brain trying to figure out what to do with them. I didn't want anything too heavy or thanksgiving-y...I read a recipe of a chicken and squash Thai dish, which reminded me of a lentil soup I make, and came up with this. I was delicious! Especially with fresh Naan bread (recipe here) off the grill!

A few teaspoons of Sunflower Oil

1 c Red Lentils

1 Butternut Squash-peeled and cubed

1 Onion-chopped

Tablespoon of freshly grated Ginger

2 cloves of grated Garlic

Tablespoon Curry Powder

Teaspoon Nutmeg

1/4 C Tomato Sauce

One 14 oz. can Coconut Milk

14 oz. Water

1 Thai Chili (split down the middle)

Tablespoon of chopped Cilantro

Plain Greek Yogurt (a dollop for each bowl before serving)

Salt and Pepper to taste (remember to be liberal because you are seasoning the squash and the lentils!)

Heat soup pot with sunflower oil and add onions, garlic, ginger, curry powder, and nutmeg. Saute for a few minutes until onions begin to sweat. Add in squash, chili and lentils. Season with salt and pepper. Add in coconut milk, water, and tomato sauce. Bring to a boil and then turn down the heat and simmer until lentils and squash are tender, stirring occasionally. (About 30 minutes) Use a potato masher to break up some of the squash and then pull out the chili. Add in cilantro, and taste to see if it needs more salt. Serve with a dollop of Greek yogurt. Enjoy!

Good Eats:

2011-05-07T16:32:00.000-07:00

This weekend I had the opportunity to eat at Bobby Flay's Mesa Grill in our hotel in Vegas. It was delicious! I've been looking forward to eating there for along time and I was not disappointed!

Goat Cheese Fundido with Blue Corn chips.

Eggplant Relleno with a Sweet Pepper sauce

Everything was so flavorful! I enjoyed every bite and would highly recommend it!

Udo's Sauerkraut Suppe

2011-01-27T10:48:00.000-08:00

This is another recipe from my sister-in-law Deanna that she brought straight from her time in Germany. I made it for my father who lived in Germany as well and he loved it. It's very authentic and yummy!

1 1/2 lbs. Potatoes (enough to cover the bottom of the pot)

3 cups German Wurst (6-8 sticks)

1 large jar Sauerkraut

2 cans White Beans

2 can cubed Carrots (or 4-6 carrots peeled and chopped)

2 tablespoons Tomato Paste (more or less to taste)

1 tablespoon Worcestershire Sauce (more or less to taste)

instant potato flakes (optional)

*1 can Chicken Stock* (my addition)

Peel potatoes to cover bottom of pot. Cut Wurst into bite size pieces and add to pot. Barely cover with water and boil until potatoes are fork tender. Then add Sauerkraut, White Beans, Carrots, Tomato Paste, Worcestershire, and Chicken Stock; let boil. Optional-Add small amount of instant potatoes to thicken. Let simmer 30-40 minutes before serving.

Cream Cheese Chicken (for the Crock Pot)

2011-01-27T10:40:00.000-08:00

This is my sister-in-law Deanna's recipe and it is delicious!

3 lbs. Chicken Breast

2 tablespoons melted Butter or Margarine

1 pkg. Dry Italian Dressing

1 can Cream of Chicken Soup

1 eight ounce Cream Cheese

1 tablespoon minced Onion

Brush chicken with butter and place in crock pot. Sprinkle dry Italian Dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before it's done mix soup, and onion in small sauce pan. Cut cream cheese into 1" cubes and add to the mixture and stir until incorporated. Pour over the chicken and cook another 45 minutes. Serve over rice, pasta, or potatoes. Salt and Pepper to taste.

Creamy Sweet Potatoes

2010-11-30T09:53:00.001-08:00

Growing up I never liked candied yams or sweet potatoe casseroles served at Thanksgiving. This year I had an idea! (I know, you're not supposed to experiment on a sometimes stressful meal prep.) It was amazingly delicious!

1 pound Sweet Potatoes ( 2 really big ones or 3-4 smaller ones)
1 pint Heavy Cream
3/4 cup Brown Sugar
1 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1/4 teaspoon salt
Handful of Marshmallows for top

Peel and slice sweet potatoes and arrange in 1-2 layers in a casserole dish. In bowl, combine cream, sugar, and spices. Pour over potatoes. {This can be done the night before and left in the fridge.} Bake along side Turkey or whatever else is in the oven at 250 degrees for 3 hours. When you pull it out top with marshmallows (as much or as little as you like)...They will melt and be super yummy.

So easy and seriously amazing! Enjoy!

Cinnamon Vinaigrette

2010-09-22T09:19:00.000-07:00

For a Sunday night dinner at my Aunt's house, she made a delicious salad with avocado, strawberries, candied pecans and red onion and the vinaigrette below. It was AMAZING!

Cinnamon Vinaigrette

1/3 cup Extra Virgin Olive Oil

1/3 cup Raspberry or Currant Vinegar

3 tablespoons Sugar

1/4 teaspoon Pepper

1/2 teaspoon Cinnamon

1/2 teaspoon Tabasco

Veggie Quiche Cups To Go

2010-09-02T15:05:00.000-07:00

I've been cooking from the South Beach Diet book by Arthur Agatston, M.D. for my father. I'm finding some really delicious recipes. These breakfast cups are good! Anything in bold and italic is how I've modified the recipe.

1 pkg (10 oz) frozen, chopped Spinach

1 cup Egg Whites

3/4 cup Extra sharp cheddar cheese

1/4 cup Bell Pepper

1/4 cup diced Onion

3 drops Hot Sauce (optional)

12 pieces Canadian Bacon

Pinch of salt and pepper

Microwave spinach for 2-3 minutes on high. Drain excess liquid.

Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray. Place 1 piece of Canadian bacon in each cup.

Combine egg, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among muffin cups. Bake at 350 degrees for 20 minutes, until knife inserted in the center comes out clean.

*Can be frozen and reheated in the microwave. Make a pan of them and then you have a delicious, nutritious, breakfast...even on the go!

Rootbeer Cookies!

2010-07-13T16:23:00.000-07:00

This is a recipe from my good friend Rachel and these cookies are awesome! They would be super delicious with some vanilla ice cream!

Cookies:
2 cups Brown Sugar
1 cup Crisco
2 Eggs

*Cream together the ingredients above, then add the following:

1/4 cup Buttermilk
2 teaspoons Root beer Extract
1 teaspoon Baking Soda
3 1/2 cups Flour

*Refrigerate for 1 hour. Then roll into balls and bake at 400 degrees for 5-7 minutes.

Glaze: Dip the cookies upside down while they're still warm. This time I made mine a bit thicker, like frosting, and frosted the cookies.

2 cups Powdered Sugar
1/3 cup Butter
1 1/2 teaspoons Root beer Extract
2 teaspoons Hot Water (more of less depending on the consistency you want)

Aaaa-mazing!

Root Beer

Microwave Caramel Corn

2010-07-11T16:57:00.000-07:00

1/2 cup Butter
1 cup Brown Sugar
1/2 cup Karo Syrup
1 tsp. Vanilla
1/2 tsp. Baking Soda

Cook butter, brown sugar, and Karo syrup for 3-3 1/2 minutes in the microwave. When it bubbles, take it out of microwave and add vanilla & baking soda. Stir in about 8 cups of popped popcorn.

Twinkie Filling

2010-05-21T14:50:00.000-07:00

I'm still working on perfecting my twinkie cake recipe. However, the filling has been through many trials and is awesome! It's delicious in any kind of cupcake!

1/4 cup Powdered Sugar
1/4 cup Flour
1 cup Milk
3/4 cup Crisco Shortening (Use regular Crisco only! NOT buttered flavor.)
1/4 cup Butter
1 tsp Vanilla
3/4 cup Sugar
1. In a small sauce pan, combine the flour, powdered sugar, and milk over medium-high heat. Stir constantly until it thickens. About 2-5 minutes. Set aside and let it cool.

2. Cream Crisco, butter, vanilla and sugar in a stand mixer until well combined. (You can use a hand held mixer but just a warning, the motor may not be able to handle the next step!)

3. Add cooled sugar, flour, milk mixture to creamed sugar, butter, vanilla and Crisco. Mix for at least 5 minutes. It will be completely combined, light, and fluffy.

4. Spoon mixture into a pastry bag with a tip. I just put a tip in the corner of a Zip-lock bag. It works great, and you can just throw the bag away when you're done!

5. Fill cupcakes with filling.

6. Enjoy!

Mushroom and White Bean Quinoa

2010-04-19T14:08:00.001-07:00

Mushroom lovers rejoice! This is awesome! Makes a great lunch, side dish served with chicken or beef, or main dish served with some bread with melted cheese!

1 cup Quinoa
3 cups Chicken or Beef Stock (or substitute water or veggie stock to make it vegetarian)
1 can White Beans, drained and rinsed
8 oz sliced Mushrooms, sliced (about 15 mushrooms of your favorite kind. I like white button.)
1 teaspoon fresh Rosemary, finely chopped
1 clove Garlic, finely chopped
1 tablespoon butter and extra virgin olive oil
salt and pepper to taste

In small sauce pan cook 1 cup Quinoa in 3 cups of liquid (stock or water) according to package directions. In saute pan, saute sliced mushrooms in butter and olive oil for a few minutes on medium/high heat. Add garlic and rosemary and continue to cook mushrooms until slightly browned. Salt and pepper to taste. Add to a serving bowl with white beans and cooked quinoa. Salt and pepper to taste. Serve warm.

Easy Spring Rolls

2010-04-06T21:11:00.001-07:00

So simply, easy, light and delicious!

1 pkg Spring Roll Sheets (can be found at Asian Markets)

1 bunch Fresh Spinach

Cilantro

1 bag Broccoli Slaw (in the produce section of the grocery store)

Fill a shallow dish (that is large enough to put a spring roll sheet in) with about a cup of warm water. One at a time, place a spring roll sheet into the water until it becomes soft. Usually takes about a minute. Remove from the water, and put about 1/4 c broccoli slaw in the middle on top of a few leaves of spinach and cilantro. Fold up like a burrito. Continue until all the broccoli slaw is used up. You may need to add more warm water as you go along. Serve promptly.

Dipping Sauce:
1/4 c. Peanut Butter
A few dashed of Soy Sauce
1/4 c. Sweet Chili sauce (more or less depending on the consistency you like)

Sugar Cookies with Lemon Cream Cheese Frosting

2010-03-13T15:18:00.000-08:00

I became a sugar cookie pro and frosting expert this week in preparation for baby girl's birthday party! Below is the best cookie recipe, and the Lemon frosting was a hit. There is also a great swiss meringue buttercream recipe over at Our Best Bites. Check out more pics from the party HERE.

Lemon Cream Cheese Frosting:

1 (8 oz) pkg Cream Cheese, room temperature

1/2 cup Butter

2 tsp Lemon Extract

4 cups Powdered Sugar

Zest of 1 Lemon

Combine cream cheese and butter with electric hand mixer or in stand mixer. Add powdered sugar 1 cup at a time and mix until smooth. Add lemon extract and zest and mix until incorporated. *Add up to 2 tablespoons of milk if it's too thick for your liking.*

Lion House Sugar Cookies:

1 1/2 cups Sugar

2/3 Butter flavor Crisco

2 beaten Eggs

2 tablespoons Milk

1 teaspoon Vanilla

3 cups Flour

2 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

Cream together sugar and shortening. Add eggs, milk, and vanilla. Mix in dry ingredients combining thoroughly. With hands, shape dough into a ball, wrap with cling wrap, and refrigerate about an hour. Roll out on floured surface until 1/2"-1/3" thick. Cut out desired shapes. Bake at 400 degrees for 8 minutes or until center is cooked but the bottom is not yet browned.

Kalua Ham

2010-02-17T15:04:00.000-08:00

Unless you're Hawaiian, you've never had ham this good! This is the easiest way to prepare it too!

Take your ham (I usually do a 4-6 pound ham, but you can do it with any size), remove it from it's packaging and rise well with water. Wrap the entire ham in a few layers of tin foil. It needs to be well wrapped so the juices don't escape.

Bake on 225 degrees for 6-8 hours. When it comes out of the oven. Remove the tin foil and flake it apart with 2 forks. Serve warm.

Seriously, that's it! No seasoning, just a piece of ham in oven. Awesome!

Party Food: Apple Mustard Glazed Kielbasa

2010-02-16T13:31:00.000-08:00

This is an east-coast recipe from my cousin Tom!

This is an awesome party food that is a great crowd pleaser. Even better, it can stay in a crock-pot and be eaten all throughout the party or big game!

2 pkgs Kielbasa

1 jar Apple Jelly

3 tablespoons Dijon Mustard

Cut up Kielbasa and brown in a saute pan. Put kielbasa on paper towels to drain fat after it's been browned. Put in a crock pot with jelly and mustard. Cook on low for 1-2 hours. Serve warm.

Easy French Bread

2009-12-29T18:54:00.000-08:00

I made this while I was getting dinner ready tonight! It is that easy, but super delicious. The recipe is my sister-in-law Brenda's from our family cookbook.

2 1/2 c. Warm Water
2 tbsp. Sugar
2 tbsp. Yeast
2 tsp. Salt
2 tbsp. Oil
5-6 c. Flour

Combine water, sugar and sprinkle yeast on top. Allow to soften. Add oil, 3 cups of flour and salt. Mix well. Add remaining flour until it pulls away from the sides of the mixer. Knead 2-3 minutes. Divide into 2 balls and shape into loaves. Let rise about 30 minutes. With a sharp knife make 3 slashes 1/8 inch deep on top. Bake at 400 degrees for 30 minutes. Butter the top when it comes out of the oven.

Christmas Treats

2009-12-23T09:05:00.000-08:00

We had fun making treats! I'm not a very good baker so this year I decided to go with mostly candy for my plates of Christmas treats for friends and neighbors. I found some great recipes that will become a holiday tradition, and also used some family recipes that are a tradition already!

Carmels: Grandma Stahle

2 c. Sugar

1 can Evaporated Milk

1 c. Light Karo Syrup

1/8 tsp. Salt

1 c. Butter

1 tsp. Vanilla

Mix together and stir constantly while cooking slowly over medium-low heat. Cook until it forms a firm ball in water (232-245 degrees) about 20 minutes. Take off heat and add vanilla. Pour into buttered glass pan. Let set then cut into small squares.

Tish's Microwave Fudge: click HERE 5 minute super easy and yummy fudge!

Marshmallows from Our Best Bites HERE I made mine with peppermint flavoring (soo good with hot chocolate) and then dipped them in red candy melts and crushed candy canes.

Pretzel Turtles from Our Best Bites HERE So easy and delicious!

Nutter-Butter Santa's:

1 pkg. Nutter-Butter Cookies

1/2 pkg. white Candy Melts or Almond Bark

1/2 pkg. red Candy Melts

small white Marshmallows

shredded coconut

red & black jel icing

Melt white candy melts according to package directions. Take a nutter-butter and dip the top and bottom in to the white chocolate. Dip one side into coconut. Set on wax paper to set. Once all cookies are dipped in white chocolate then coconut and set, melt red candy melts. Dip the non-coconut end of cookie into red chocolate leaving a little bit of the white chocolate showing, to form the hat. Stick a marshmallow on the side and put on wax paper to set. Marshmallow will stick as it cools. Use black and red jel icing to add eyes and a nose. Not hard, just a little time consuming!

Pumpkin Spiced Egg Nog Pancakes

2009-11-13T13:26:00.000-08:00

1 Egg

1/2 teaspoon Baking Soda

1 1/2 cups Pumpkin Spiced Egg Nog or Regular Egg Nog

3/4 cup White Flour

3/4 cup Wheat Flour

1 tablespoon Brown Sugar

1 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

1/2 teaspoon Vanilla

2 tablespoons Pumpkin Puree

Beat egg; add soda and Egg Nog. Add remaining ingredients and stir until smooth. Add milk if too thick. Pour onto low heat griddle and cook through turning once.

Old Spaghetti Factory's Brown Butter and Myzithra Pasta

2009-11-01T12:45:00.000-08:00

Only 3 ingredients! You'll never pay $9.99 for a plate of theirs again after you see how easy it is while serving 4 people for about $5!

1 pkg. Spaghetti Noodles (12-16 oz)
1/4 lb block of Myzithra Cheese--Usually found in the deli/specialty cheese section.
1/2 c. Cold Butter (one stick)

Boil pasta until desired tenderness. Strain. Meanwhile, cut the COLD butter into a few pieces. Place in a cool pan over medium-low heat. Let butter slowly melt. (Cold butter, into a cool pan in the key to make it right!) Once melted, stir every minute until you see it start to brown. The top with get foamy so you really have to watch it. Once it browns, turn the heat off. Add cooked pasta in to the pan. Grate about a 1/2 cup cheese and toss all together. Separate evenly between 4 plates. Grate more cheese on top. Enjoy!

Chicken Enchiladas- Made w/ leftovers!

2009-10-25T16:00:00.000-07:00

A great way to use up leftover chicken and rice!

1/2 Rotisserie Chicken-Shredded

1 cup Rice

1 cup Cheese (or more if you like it really cheesy)

1/2 cup Sour Cream

1 (10 oz) can Green Enchilada Sauce

1 (4 oz) can Diced Green Chilies

12 small Corn Tortillas

Combine shredded chicken, rice, sour cream and green chilies in a bowl with 1/4 can of enchilada sauce and 1/2 cup of cheese. Evenly distribute mixture into the 12 tortillas, roll up, and place in a casserole dish. Pour the rest of the enchilada sauce on top, and sprinkle the rest of the cheese over the whole thing. Bake at 350 degrees until the cheese is melty, and the enchiladas are warmed through. About 15-20 minutes.

Serve with Sour Cream, Salsa, Avocado, Olives, and/or Lettuce on top.

Not Your Average Pumpin Seeds!

2009-10-20T20:07:00.000-07:00

Sweet & Salty Cinnamon Seeds

2 cup raw Pumpkin Seeds

1-2 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/2 teaspoon Cinnamon

Combine all ingredients well in a bowl. Pour onto a cookie sheet. Bake at 325 degrees for 45-60 minutes flipping/stirring seeds once or twice.

Savory Pumpkin Seeds

2 cups raw Pumpkin Seeds

1 tablespoon melted Butter

1/2 teaspoon Garlic Salt

3 teaspoons Worcestershire Sauce

1/4 teaspoon Salt

Sprinkle of fresh ground Pepper

Combine all ingredients well in a bowl. Pour onto a cookie sheet. Bake at 325 degrees for 45-60 minutes, flipping/stirring once or twice.

Red Lobster Biscuits

2009-10-19T14:46:00.000-07:00

I've read dozens of recipes for Red Lobster Biscuits. They all claim to be the authentic recipe... Here is a mixture of those recipes that I like the best:

2 cups Bisquick

2/3 cups Milk

1/2 cup shredded Sharp Cheddar Cheese

1/4 teaspoon Garlic Powder

Water

*1/4 cup Butter, melted

*Old Bay Seasoning

Mix Bisquick, milk, cheese and garlic powder. Add up to 1/2 cup water if mixture is too dry. Drop by large spoon fulls onto a greased cookie sheet. Bake at 450 degrees for 8-12 minutes. Remove from oven, brush with melted butter and sprinkle with Old Bay Seasoning.

Better Than Olive Garden Alfredo Sauce

2009-10-19T14:36:00.001-07:00

For a more figure friendly version, substitute half & half, or milk for heavy cream...The sauce won't be quite as thick or rich, but still really good.

1 pint Heavy Cream 1 stick Butter
2 tablespoons Cream Cheese
3/4 cup Parmesan Cheese (use the good stuff, not the powdery stuff)
1 teaspoon Garlic Powder

Combine butter, cream, and cream cheese together in pan over medium low heat. Simmer until melted and well mixed. Add parmesan cheese and garlic powder. Simmer 15-20 minutes on low, stirring often, until all melted and incorporated. Serve immediately.

Carmel Icing

2009-09-30T13:53:00.000-07:00

Happy Birthday to me!

Grandma Stahle's Recipe!

1 cup Brown Sugar

1/2 teaspoon Salt

1/3 cup Evaporated Milk

3 tablespoons Butter

1 teaspoon Vanilla

Powdered Sugar

Combine brown sugar , salt and milk in saucepan. Bring to boiling point. Turn heat back to medium and cook about 5 minutes, or until slightly thickened. Remove from heat and add butter and vanilla. Cool slightly. Add powdered sugar until of spreading consistency. Beat until smooth.

Tastes like the frosting on maple bars...So good on chocolate cupcakes!

Poppyseed Dressing

2009-09-15T13:13:00.000-07:00

Brian's Favorite Dressing:

1/2 cup Red Wine Vinegar (or a combination of 1/4 c Vinegar and 1/4 c. Lemon Juice)
3/4 cup Extra Virgin Olive Oil
2 tablespoons Dijon Mustard
1 tablespoon Poppy Seeds
2 tablespoons Sugar or 3 tablespoons Honey (or more if the tang of the vinegar is too strong...I like it tangy though)
Salt and Pepper

Shake to combine.

I have this in my fridge at all times...There are variations in the recipe because I make it with whatever I have...It's great on any kind of salad or this Macaroni one that was a hit at our community BBQ:

1 pound cooked Macaroni Noodles
1 Kielbasa, sauteed or grilled then cubed
2 red, orange, or yellow Peppers, diced
5 scallions, chopped

Combine all ingredients. Top with Poppyseed dressing. Serve warm or cold.

Oatmeal Chocolate Chip Cookies

2009-09-15T13:06:00.001-07:00

From Deanna in the Fromm Family Cookbook...I've decided they are my favorite. Plus, you can use ingredients like wheat flour and oats from food storage!

1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 cups Oatmeal
3/4 cup Whole Wheat Flour
3/4 cup White Flour
1 teaspoon Vanilla
6-12 ounces Chocolate Chips

Cream butter, shortening and sugars well. Add eggs and mix well. Add remaining ingredients in order. Drop by rounded teaspoon on greased cookie sheet and bake at 350 degrees for 10-13 minutes or until bottoms barely start to brown. Do not over bake or they will harden when cool.

Crock-Pot Chicken with Peanut Sauce

2009-09-10T13:17:00.001-07:00

6-8 Chicken Breast Tenders
1 can Coconut Milk (14.5-16 oz)
1 cup Chicken Stock
1 cup Peanut Butter
1 Thai Chile or Jalapeno, seeded and finely chopped

Throw it all in a crock pot. Cook on high for 4-6 hours. Whisk sauce together before serving because the oil separates a little while cooking. Add extra chicken sauce to thin out the sauce to desired consistency.

Stir in 1 bunch of fresh spinach
Salt and Pepper to taste

Serve over rice.Not necessarily authentic but quick, easy, and delicious!

Even my 3 year old loves it, served with spring rolls! (Spring rolls: fresh spinach, broccoli slaw, and a little cilantro rolled up in rice wrappers. Wrappers can be found at any Asian Market. They are usually dried. Just soak in warm water for about a minute, until pliable, before using.)

Pie Crust

2009-09-02T09:46:00.000-07:00

I've decided this is my favorite pie crust recipe!

2 cups Flour
1 cup Butter Flavored Shortening
1 teaspoon salt
5-6 tablespoons COLD water

Cut shortening into flour and salt. Add in water and mix lightly with a fork. Handling as little as possible, form into 2 even size balls. Refrigerate until cold. Roll out with well floured counter and rolling pin. Bake according to filling directions. (Cut recipe in half for one crust.)

It's great for fruit pies, or savory pies. Last night I had some left over turkey so I added it to a can of Cream of Chicken soup, celery, onions, carrots, and peas. Then, put it in this pie shell and baked at 375 degrees until golden brown. Delicious!

Tish's Microwave Fudge

2009-09-02T08:22:00.000-07:00

1 1/2 cups Milk Chocolate Chips
1 1/2 cups Peanut Butter Chips
1 can Sweetened Condensed Milk
1/4 cup Butter
*1/2 cup Nuts (optional)

Put in bowl. Microwave on half power for 3-5 minutes-stopping to stir every minute until melted. Put in pan and cut into squares when cooled.

Mexican-Style Quinoa Stuffed Peppers

2009-08-18T10:01:00.001-07:00

I thought these deserved their own post. I originally wrote this recipe with hamburger meat, but substituted Quinoa and it was awesome!

4 peppers- Pablano if you like it spicy, Green Bell if not

1 1/2 cups Quinoa

4 cups Liquid- 1 can tomato sauce, the rest water

3 cups Corn

1 medium Onion, chopped

2 teaspoons Garlic Powder

1 tablespoon Cumin

1 tablespoon Chile Powder

1 teaspoon Salt

1/2 teaspoon Pepper

A few dashes of hot sauce(to taste)

1 cup Medium Cheddar Cheese (more or less to taste)

cilantro and sour cream to garnish

-Cut peppers in half and remove ribs and seeds. Put on baking sheet, skin side up, and broil until the outside begins to blister and char. Turn over and broil 2-4 minutes more.

-Boil water/tomato sauce mixture. Add in quinoa.Turn down heat and simmer until cooked. (or cook in rice cooker) Season with salt, pepper, garlic powder, cumin, chile powder and hot sauce.

-In large skillet, saute onion on medium heat until cooked through and starting to brown slightly. Add in corn and saute until warmed through. Season with salt and pepper. Mix in seasoned quinoa. Stuff mixture into peppers. Top with cheese. Broil until cheese is melted and bubbly. Garnish with cilantro and sour cream.

Food Storage Beans

2009-08-18T09:28:00.000-07:00

Everyone has those cans of beans in their food storage right? They are easier to cook than you think, and they are much more delicious than canned beans. This method works for all kinds of beans. I used pinto beans this time:

Start by soaking 2 cups of beans (about 1 pound) in 8 cups of water over night.

The next morning. Drain the beans. Then put the soaked beans in a crock pot with 6 cups of water, 2 tablespoons butter, 1 tablespoon salt, and 1 tablespoon dried onions OR half a medium onion chopped. Cook on high for 6-8 hours.

Then I take them and put them into food storage bags. Now, instead of opening a can of beans for soup or burritos, I just pull my home-made beans out of the freezer! Much more tasty, healthy (because I use a small amount of butter instead of lard), and cost effective than canned beans!

Caprese Pasta Salad with (Mostly Non-Fat) Creamy Basil Sauce

2009-08-13T20:38:00.000-07:00

1 pound of short cut pasta—I prefer shells
1 pkg fresh Mozzarella Cheese—about 8 ounces or more if you’d like--cubed
2 bunches of Cherry Tomatoes—about 24 ounces, or substitute grape tomatoes or 5-6 Roma tomatoes cubed
Extra Virgin Olive Oil
Salt and Pepper

BASIL SAUCE: Blend all until Smooth
1 cup Non-Fat Plain Yogurt
½ cup Pine Nuts
1 cup fresh Basil--about 25 large leaves
1 tsp Garlic Powder
Salt and pepper to taste

Preheat oven to 400 degrees. Put tomatoes on a baking sheet. Drizzle with extra virgin olive oil and a little salt and pepper. Bake until they burst—about 10-15 minutes. Place slightly cooled tomatoes into bowl and smash with fork to desired consistency. Add in cubed cheese, and boiled pasta. Top with Basil Sauce. Garnish with basil and pine nuts. Serve warm or cold.

Creole Fish Marinade

2009-08-05T16:31:00.001-07:00

Creole Style Tilapia with multi-colored Carrots and Wild Rice! Quick, Easy, Healthy, & Delicious!

Start with this:
Emeril's "Essence" Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Then do this:
With each Tilapia fillet, put one tablespoon of Essence and one tablespoon of Extra Virgin Olive Oil in a plastic bag . Marinade for at least 1 hour. Saute with a little butter and olive oil in a non-stick pan until fish is just cooked through. (about 3-5 minutes on each side) It's just that easy!

Greek Salad Meet Quinoa

2009-07-30T09:32:00.000-07:00

My Aunt Kaly sent me this recipe...I tried it last night and loved it!

4 cups cooked Quinoa (1 cup uncooked)

6 Green Onions

4 Roma Tomatoes

1 Cucumber

4 oz. crumbled Feta Cheese

3 tablespoons Olive Oil

3 tablespoons Lemon Juice

1 1/4 teaspoons Salt

1/4 teaspoon Pepper

Toss quinoa with veggies and cheese in large bowl. In separate bowl mix olive oil, lemon juice, salt and pepper. Toss with salad.

Simple and delicious!

Thai Lentil Soup and Garlic Naan Bread

2009-07-24T12:26:00.000-07:00

I was having a difficult day yesterday, so even though it was almost 100 degrees outside, I went for this comforting soup. It's my absolute favorite! I tried to make Naan bread to go with it and after some tweaking, I got the recipe just right!

Garlic Naan Bread: (Original recipe from allrecipe.com but I've updated it slightly)

1 pkg. or 2 1/4 teaspoons Active Dry Yeast

1 cup warm Water

1/4 cup sugar

3 tablespoons Milk

1 egg, beaten

2 teaspoons Salt

4 -5 cups Flour

2-3 cloves Garlic, minced

1/4 cup melted Butter

In a large bowl or stand mixer, dissolve yeast and sugar in water. Let stand about 10 minutes to activate. Stir in milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes. Pinch off small handfuls of dough. Shape into ball and place in well oiled bowl. Let rise about 1 hour or until doubled in size.

Preheat grill to medium heat. Mix garlic into melted butter. Take a ball of dough and pinch it in half. Roll out each as thin as possible on a large piece of tin foil. Sprinkle with salt and brush with melted butter and garlic. Place on grill buttered side down. Brush other side with butter. Turn every 1-2 minutes to get nice grill marks and avoid burning until cooked through. About 4-8 minutes total. Repeat process until all the dough in grilled. Serve warm.

Thai Lentil & Coconut Soup: (Originally from The Soup Bible, but I've updated it slightly)

2 tablespoons Sunflower oil

1 large Red Onion

1 Thai Chile, seeded and finely chopped

2 cloves Garlic, chopped

2-1inch pieces Lemon Grass

1 cup Red Lentils (usually found in the bulk bin section of Grocery Stores. This recipe only works with RED lentils because of the way they absorb moisture and almost dissolve!)

1 tablespoon ground Coriander

1/2 tablespoon Paprika

1 tablespoon Salt (it sounds like alot, but you really need to flavor those bland lentils!)

1 teaspoon black Pepper

1- 14 oz can Coconut Milk

3 3/4 cup Water

Juice and Zest of 1 Lime

3 Scallions, chopped

2 tablespoons Cilantro, chopped

Heat oil in a large soup pot and add onion, chile, garlic, and lemon grass. Saute about 5 minutes or until onions have softened but not browned. Add lentils and spices. Pour in coconut milk and water and stir. Bring to a boil then reduce heat and simmer 40-45 minutes. Before serving, add in Lime juice and zest as well as scallions and cilantro. Serve hot.

Mojito Bars--Better than your average Lemon Bar!

2009-07-24T12:09:00.000-07:00

Crust:

3/4 cup Butter

1/3 cup Powdered Sugar

1 1/2 cups Flour

Zest of 1 Lime

Preheat oven to 350 degrees. Mix flour, sugar, and zest. Cut in butter like making pie crust dough. Press into 9 x 13 inch pan and bake for 15 minutes.

Filling:

3 eggs

1 1/2 cups Sugar

5 tablespoons flour

1/3 cup Lime juice (about 3 limes)

Zest of 2 Limes

1 teaspoon Mint, finely chopped

2 oz. White Rum or 2 teaspoons Rum Extract

Whisk all ingredients together until smooth. Pour into partially baked crust. Bake 16-18 minutes. Sprinkle with powdered sugar. Cool and cut into bars.

Rice Kripsy Chicken Tenders with Blue Cheese Hot Sauce

2009-07-23T09:14:00.000-07:00

This is all I have to show for the yummy chicken tenders I made last night...They got gobbled up so fast!

Instead of bread crumbs or corn flakes, I breaded chicken tenders with crushed up Rice Krispies Cereal and it was delicious!

8 Chicken breast tenders

2 Eggs, beaten

splash of water

4 cups slightly crushed Rice Krispies Cereal

pinch of salt

pinch of pepper

pinch of garlic powder

1-2 tablespoons Frank's Hot Sauce

1/2 cup Blue Cheese Salad Dressing

Put cereal in one bowl with salt, pepper, and garlic powder. Beat 2 eggs with a splash of water and a few squirts of Frank's hot sauce in another bowl. Double coat the chicken by putting it into the egg, then cereal, then back in the egg, and back into the cereal. This gives it a great crispy crust.

Saute in a non-stick pan, on medium heat, for 2-3 minutes on each side or until golden brown. Transfer to baking sheet. Bake in the oven at 350 degrees for 12-15 minutes, or until chicken is cooked through. Serve with celery sticks and blue cheese hot sauce.

Dipping Sauce:

1/2 c. Blue Cheese dressing

1 tablespoon Frank's Hot Sauce (more or less to your desired heat level)

Lucious Lemon Bars

2009-07-17T21:08:00.000-07:00

Here is an updated version of Mom Fromm's delicious Lemon Bars! I'm not a very good baker, but theses are easy and so much better than a boxed mix!

Crust:

3/4 cup Butter

1/3 cup powdered Sugar

1 1/2 cups Flour

Zest of 1 Lemon

Mix sugar, zest, and flour. Cut butter into flour mixture like when making pie crust. Press into a 9 x 13" pan and bake for 15 minutes on 350 degrees.

Filling:

3 eggs

1 1/2 cups granulated Sugar

4 tablespoons Flour

1/3 cup Fresh Lemon Juice (about 2-3 lemons)

Zest of 1 Lemon

Whisk together until smooth.

Pour over cooked crust. Bake another 15 minutes at 350 degrees. Remove from oven and dust with powdered sugar. Cool completely before cutting into bars.

Grilled Peaches with Honey & Goat Cheese

2009-07-10T12:11:00.001-07:00

This is so delicious, and fairly healthy dessert!

You can make as little or as much of this recipe because it's just simple ratio's: 1 peach per person with equal parts honey and Goat Cheese.

For 4 people:

4 Peaches, cut in half and pit removed
4 tablespoons honey
4 tablespoons Goat Cheese

Grill peaches flesh side down 5-7 minutes on medium heat. Mix honey and goat cheese. (This recipe makes a thick syrup like consistency but you can do more or less of either ingredient to your own taste.) Remove fruit from grill and top with 1/2 tablespoon honey, goat cheese mixture on each half of a peach. Serve warm.

So, yummy and you get a peach cobbler taste without all the fat!

Roasted Veggies and Quinoa

2009-06-30T12:42:00.001-07:00

Roasted Veggies + Quinoa = Delicious and super healthy side dish!

We love it with Lemon Pepper Fish from the grill. Recipe here!

Brian licking every bite of this yummy dinner from his plate!

1 cup Quinoa

2 1/2 cups Water

1/2 cup Tomato Sauce

2 Zucchini sliced

1/2 med. size Onion, chopped (or any other mixture of veggies that you like)

Olive Oil

Salt and Pepper

Preheat oven to 400 degrees. Put a pot on the stove to boil water and tomato sauce. Cut up veggies into like sized pieces and arrange a single layer on baking sheet. (As seen in picture above). Drizzle with olive oil, and liberally season with salt and pepper. Roast for 10-15 minutes. When water/tomato sauce is to a boil add some salt and the Quinoa. Reduce to medium heat and simmer for 15 minutes, stirring occasionally. Toss roasted veggies and quinoa in serving bowl. Serve warm or cold.

Quinoa--Healthier Option for Food Storage and Vegetarians!

2009-06-20T22:09:00.000-07:00

I was first introduced to Quinoa by my Aunt Kaly. They are selling it at Costco right now, so I tried it, fell in love, and have been cooking with it a ton!

Quinoa--pronounced kean-wa--is a grain from South Africa that has a high protein content and a balanced set of amino acids. It is also high in dietary fiber, magnesium, iron and is gluten free. It is the healthier grain choice for cooking as well as food storage, and is great for vegetarians.

It can be cooked like rice (2 parts liquid to 1 part grain) and, like rice, takes on whatever flavors it is cooked with. It can even be cooked in a rice cooker!

Here are some great Quinoa recipes:

Quinoa Taco Filling: (This idea came from my Aunt)

1 cup Quinoa
2 cups Water
1 Taco Meat Seasoning Packet

Boil water. Add in quinoa and seasoning packet. Reduce to a simmer and cook until tender. Use in taco's instead of meat. It tastes just the same, and has a similar texture. You're still eating all the great protein, but without the fat!

Quinoa Stuffed Peppers: I wrote this recipe with hamburger meat and rice originally, but now I substitute quinoa.

4 peppers- Pablano if you like it spicy, Green Bell if not
1 1/2 cups Quinoa
4 cups Liquid- 1 can tomato sauce, the rest water
3 cups Corn
1 medium Onion, chopped
2 teaspoons Garlic Powder
1 tablespoon Cumin
1 tablespoon Chile Powder
1 teaspoon Salt
1/2 teaspoon Pepper
A few dashes of hot sauce(to taste)
1 cup Medium Cheddar Cheese (more or less to taste)

cilantro and sour cream to garnish

-Cut peppers in half and remove ribs and seeds. Put on baking sheet, skin side up, and broil until the outside begins to blister and char. Turn over and broil 2-4 minutes more.

-Boil water/tomato sauce mixture. Add in quinoa.Turn down heat and simmer until cooked. (or cook in rice cooker) Season with salt, pepper, garlic powder, cumin, chile powder and hot sauce.

-In large skillet, saute onion on medium heat until cooked through and starting to brown slightly. Add in corn and saute until warmed through. Season with salt and pepper. Mix in seasoned quinoa. Stuff mixture into peppers. Top with cheese. Broil until cheese is melted and bubbly. Garnish with cilantro and sour cream.

Quinoa Side Dish: Aunt Kaly's recipe

Cooked quinoa

sauteed onion

1 can black beans

Half a container corn salsa

salt and pepper to taste

-Mix and serve

Kabob Pasta Salad

2009-06-18T20:51:00.001-07:00

3 Bell Peppers, any color

1 medium Red Onion

1 pound of your favorite Sausage (I like hot Louisiana Style Sausage from Costco) or chicken

1 pound Bow Tie Pasta

2 Lemons- zest and juice

1 tablespoon Extra Virgin Olive Oil

Cook pasta. Reserve half a cup of the cooking liquid before draining. Chop bell peppers, onions, and sausage into like sized pieces. Put on kabob skewers and grill until cooked through. Add kabobs to pasta. Dress with cooking water, lemon juice, zest, and olive oil. Salt and pepper to taste. Serve warm or cold.

*If you don't have a grill, saute the meat and veggies in large skillet, to cook through*

Mom Fromm's Wheat Pancakes & Syrup

2009-06-18T20:40:00.000-07:00

Want to know how to use all that wheat in your food storage? Use it to make these awesome pancakes! Coleson loves them...He'll eat about 6-8 of them in one sitting!

1 Egg

1/2 teaspoon Baking Soda

1 cup Buttermilk

3/4 cup White Flour

3/4 cup Wheat Flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons Oil

Beat egg; add soda and buttermilk. Add remaining ingredients and stir until smooth. Add more buttermilk if too thick. Pour onto griddle and cook!

Home-Made Maple Syrup

1 cup boiling Water

2 cups Sugar

1/2 teaspoon Mapleine flavoring

Pour boiling water over sugar; add maple flavoring. Stir until sugar is dissolved. Boil 2 minutes and take off stove. Thickens as it cools.

Lemon Pepper Marinade

2009-06-14T21:40:00.000-07:00

Lemon pepper is definitely not a new concept for grilling, but try this real marinade instead of just the stuff in the jar:

For 2 servings--approx. 8 ounces

Adapted from Rachel Ray's Lemon Pepper and Herb Chicken

Zest of 1 Lemon

1 tablespoon Pepper

1/2 teaspoon Salt

1/4 cup Extra Virgin Olive Oil

Put all ingredients in a plastic food storage bag with chicken or fish. Marinate for 15 minutes, or up to 3 hours in fridge, turning occasionally to season all sides.

We tried it with Mahi Mahi on the grill today and it was so delicious!

Dijon Poppy Chops

2009-06-09T17:46:00.000-07:00

4 pork chops (about 1/2 inch thick)
1 can Cream of Mushroom Soup + half a can of water
2 tablespoons Dijon mustard

1 sleeve Ritz crackers
1-2 tablespoons butter
1 tablespoon poppy seeds

-Brown pork chops in skillet about 3-5 minutes on each side
-Add in mushroom soup, water, and mustard
-Stir all together and let simmer at least 30 minutes to make sure they are cooked all the way through. But, the longer you simmer them the more tender they become!
-Crush the crackers
-Stir crackers, poppy seeds and butter together

Before serving, put cracker mixture on top of pork chops and broil on low until slightly browned and crunchy. Serve over rice.

**This would also be delicious with chicken--thin cutlets or tenderloins!**

Crock-Pot Kalua Pork

2009-05-28T17:16:00.000-07:00

This recipe isn't "authentic" but it's easy, delicious!

1 Pork Shoulder Butt Roast (about 6 pounds)
2 tablespoons Sea Salt
2 tablespoons Liquid Smoke
1/2 cup Beef Stock

Put roast and stock into crock pot. Rub salt and liquid smoke into meat. Cover and cook for 15-18 hours on the lowest setting. Shred and remove extra fat. Garnish with chopped green onion and serve with rice.

**If you don't have a crock-pot. You can make this recipe by wrapping the roast in a few layers of tin-foil (prepared the same way with stock, salt, and liquid smoke) then putting it into a roasting pan or cake pan, and baking in the oven at 225 degrees for 15-18 hours.***

The Best Wheat Pizza Crust

2009-05-20T15:56:00.000-07:00

My Grandma's recipe uses all white flour, which is delicious. Brian was the one who thought to try it with wheat flour, and it is awesome! Quick and Easy Pizza Crust!

1 tsp. Active Dry Yeast

3/4 cup Warm Water
pinch of sugar
1 tsp. Salt
1/3 cup Oil
1 cup Wheat Flour
1 cup White Flour

Combine yeast, water and sugar. Stir until yeast "melts". Let sit for a minute to activate. Add in oil, flour and salt. Mix until combined. Bake at 350 degrees with desired toppings until crust is golden brown.