Recipe Exchange

Chicken Salad Croissants

2007-01-15T00:30:00.000-07:00

While in the hospital after having Parker, I got to eat the yummiest turkey cranberry salad croissant sandwiches in the world. I loved it so much I requested it for lunch the next day. When I got home, I craved it all the time (still do!), so I looked up some recipes on allrecipes.com. I found this recipe for chicken, which is something we always have on hand anyway. I made sandwiches when Dana was visiting (although I didn't have any Swiss cheese at the time) and I made it again tonight. My only complaint is that I don't think it makes enough! I'd like leftovers to eat the next day. Even Aiden ate this without complaint. He loved it!

2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 Tbs minced fresh parsley
1 tsp lemon juice
1/2 tsp seasoned salt
1/8 tsp pepper
lettuce leaves
6 croissants, split

1. In a large bowl, combine the chicken, cheese, and pickle relish.
2. In another bowl, combine the mayonnaise, parsley, lemon juice, seasoned salt, and pepper.
3. Add to chicken mixture; mix well.
4. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.

** notes: we had sweet relish instead of dill, and it worked out just fine. Also, Ches (who likes the Swiss cheese... I'm not fond of most cheeses myself) was saying he would have rather had slices of cheese than cubed. It's up to you! :)

Chicken Enchiladas

2006-11-17T17:32:00.000-07:00

I got this recipe from one of those books that have a recipe at the end of each chapter. I think it was by Anita Stansfield...something about a Star in the title. Good book, just read it a long time ago. Anyway, the enchiladas are really good and mild, for those of us that don't like a lot of spice...and neither do our nursing babies!

Chicken Enchiladas

1 can cr. of chicken soup1 can milk (or less)1 cup of sour creamflour tortillascooked chicken, chunked (we add onions and mushrooms)sliced black olivesshredded cheese
Mix soup, milk and sour cream. Spread a little mixture on bottom of 9x13 pan. Spread some down center of each tortilla and add chicken, olives and some cheese. Roll tortillas and place in pan. Pour remaining mixture over top of tortillas and top with cheese. Backe at 375 degrees for 20-25 min.
(We don't like to have quite so much moisture so I cut back on the soup/milk/sour cream mixture. Do whatever suits your tastes!)

Stromboli

2006-10-25T14:01:00.000-06:00

I couldn't remember if someone was already using orange, and I don't recall what my original color was, so if I 'stole' :) someone's color, let me know and I'll change it. :)

2 loaves bread dough (I often will use rhodes frozen dough to save time, but you can make your own too)
1 Pound ground venison (as we don't have venison, we usually use hamburger or sausage - sausage is super yummy!)
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can (4 oz) mushrooms stems and pieces, drained.
2 T olive or vegetable oil
1t Italian seasoning
3 T prepared Italian salad dressing divided
1 C shredded cheddar cheese
1 C shredded mozzarella cheese
2 packages (3 oz each) sliced pepperoni
1/4 C grated parmesan cheese
Spaghetti sauce, warmed, optional

Let dough rise in a warm place until doubled. Meanwhile, in a skillet over medium heat, cook meat, onion, green pepper, and mushrooms in oil until meat is no longer pink. Drain. Stir in italian seasoning, set aside. (I prefer to put the seasoning in while I cook the meat, I also like to squirt some italian salad dressing in there to for a little extra zest). On a lightly floured surface, punch dough down. Roll out each loaf into a rectangle; cut in half lengthwise ( or just take half of the loaf and role it out). Brush dough with italian dressing. On each half, mound a 1/4 of the meat mixture, cheese, and pepporoni. Fold the dough over filling and seal edges well.

Place on a greased baking sheet. Brush outsides with Italian dressing, sprinkle with parmesan cheese. Bake at 350 for 30-35 minutes or until golden brown. Slive; serve with spaghetti sauce if desired. Yield: 4 loaves 1-2 servings each)

Edits: Ok, I don't follow this recipe strictly, I have used many different kinds of cheese, and the measurements are easily fit to taste. It is amazingly easy and only takes about 20 minutes (max) to prepare once the dough is risen. For the Spaghetti sauce often, I just take a can of tomato sauce and add some Italian seasoning, garlic, and basil to it and warm it. We have found that we can easily fee our family of 6 (granted the kids are on the little side) with this recipe and still have leftovers. I tend to be generous on the filling, cheese, and pepperoni. There are a lot of fun ways to tweak it. And it is GOOD!!!

Pineapple Ham Casserole

2006-10-24T18:17:00.000-06:00

This is my favorite recipe to use up leftover ham from Sunday dinners. YUMMY!

1 can (20 oz) pineapple tidbits
1/2 cup mayonnaise
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. pepper
3 cups cooked rice
2 cups cubed cooked ham
1 cup chopped green pepper
1-1/2 cups shredded cheese, divided
1/3 cup chopped onion

Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bow., combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of cheese, onion and pineapple.

Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 30 min. Sprinkle with remaining cheese. Bake, uncovered, for 10 min. or until heated through and the cheese is melted.

Sariah's Chocolate Chip Cookies

2006-10-16T17:46:00.000-06:00

For the story behind this recipe, read this.

2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
4 beaten eggs
1 16- oz. jar of applesauce (I add a bit more to make the cake more moist)
1 cup cooking oil
Cream Cheese Frosting (I usually just get the pre-made kind, like Pillsbury, and I like the whipped the best)

Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, applesauce, and cooking oil until thoroughly combined. Spread batter into an ungreased 15x10x1-inch baking pan.

Bake at 350 for 25 to 30 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Frost with Cream Cheese Frosting.

Note: If you want to make it with pumpkin, just use 1 16 oz. can of pumpkin rather than applesauce. I've never tried it this way, but since that's the original recipe, I thought I'd give it to you.

Snickerdoodles

2006-10-16T17:39:00.000-06:00

1/2 cup margarine
1 1/2 cups flour
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tspn cream of tartar
2 Tbs sugar
1 tsp ground cinnamon

In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the 1 cup of sugar, egg, canilla, baking soda, and cream of tartar. Beat until thouroughly combined. Beat in remaining flour. Cover and chill for 1 hour.

Shape into 1-inch balls. Combine the 2 Tbs sugar and cinnamon. Roll balls in sugar-cinnamon mix. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 10 to 11 minutes or until edges are golden. Cool on a wire rack. Makes about 36.

Oven-Barbecued Chicken

2006-06-14T13:48:00.000-06:00

This is a recipe I found in the New Better Homes & Garden's Betty Crocker Cookbook shortly after I quit my job, Will was born and we moved to Albuquerque. It's funny when I first tried this recipe I didn't really know what some of the ingredients were or didn't have it so I just kinda improvised. I made it again last night according to the actual recipe (not what I had made up) and it was SO much better!

This is a LOW FAT recipe.

Prep: 10 minutes
Bake: 45 minutes
Oven: 375 degrees
Makes: 6 servings

INGREDIENTS:
2 1/2-3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 Tablespoon vegetable oil
3/4 cup bottled chili sauce (I found it in the oriental section of the grocery store. It's called Thai sweet chili sauce)
2 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper

DIRECTIONS:
1., Skin chicken. Arrange chicken pieces, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree oven for 25 minutes.
2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through.
3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more or until chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs and drumsticks). Reheat remaining sauce; pass with the chicken.

Nutrional Facts per serving:
244 calories, 9 grams total fat, 2 grams fiber

The first time I made this I didn't know what chili sauce was, so I substituted El Pato. I used dry mustard instead of regular mustard, and I didn't have red pepper flakes so I used cayenne pepper. I'm so glad I decided to go back to the original recipe to see what the actual ingredients were!

I usually use chicken wing drumsticks instead of regular pieces. It cooks faster. I think the next time I try it I will use boneless chicken breasts. Shane isn't a fan of eating meat off the bone. Of course with the boneless chicken breasts you'll probably have a shorter cooking time.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

2006-05-28T18:54:00.000-06:00

This is way too entirely yummy to be considered semi-healthy! Another one of those recipes I received from my friend Christy! We had this for dinner tonight and my kids went crazy eating it! They absolutely loved it.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

Chicken:

1 Tablespoon Dry Sherry

1/4 teaspoon Salt

3/4 LB Chicken Breasts or Thighs, cut into 1/4 inch wide strips

Sauce:

2 Teaspoons cornstarch

2 Tablespoons Water

1/3 cup Fat-Free Chicken Broth

2 Tablespoons Dry Sherry

2 Tablespoons Soy Sauce

1 Tablespoon Black Bean Sauce (Actually I use several Tablespoons up to 4)

1 Teaspoon Sesame Oil (Up to 3 Teaspoons, really good flavor!)

Add a pinch or 2 of cayenne red pepper for more zing

Stir-Fry:

1 Tablespoon Peanut or Canola Oil

3 Cups Broccoli Florets

1 Cup Red Bell Pepper Strips

1 1/2 Teaspoons finely chopped peeled ginger (up to 3 teaspoons)

3 Tablespoons Fat-Free Chicken Broth

(You can also just use your favorite bag of stir-fry vegetables. I also like to add almonds and/or cashews right before serving.)

Other:

2 cups hot cooked rice.

1. Combine first 3 ingredients in a medium bowl. Cover and marinate in fridge for 20 minutes.

2. To Prepare sauce, combine cornstarch and water in medium bowl. Stir in 1/3 cup broth through sesame oil.

3. To prepare stir-fry, heat oil in large nonstick skillet (or wok) over medium-high heat. Add chicken mixture, stir-fry for 3 minutes or until chicken loses it's pink color. Remoive from pan. Add veggies, stir fry 30 seconds. Stir in 3 Tablespoons Broth and stir-fry another 2 minutes. Stire sauce with a whisk until blended; add sauce and chicken to pan. Bring to a boil, cook 2 minutes or until veggies are crisp-tender and chicken is done. Serve over rice.

Makes 4 servings: 1 cup stir-fry and 1/2 cup rice

296 calories, 8.5g fat, 3g fiber

Smothered Chicken

2006-05-16T14:38:00.000-06:00

I got this out of Betty Crocker. It is SOOOOOO good!!

Ingredients

Spice Rub, combine:
1 tsp. dried oregano
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
¼ tsp. ground red pepper (cayenne)

4 chicken breast halves, cut lengthwise, thin.
1 tbsp. margarine or butter
1 bell pepper, sliced thin (if you have a mandoline slicer, I use the 1.5 MM attacnment. If you don’t have a mandoline slicer, GO BUY ONE!! It is the best invention EVER!)
1 onion, sliced thin (also 1.5 MM)
Grated mozzarella and cheddar

Sprinkle spice rub on chicken. Spray skillet with cooking spray. Cook chicken on medium heat, turning once, until cooked (approx 8-10 minutes each side).

In separate pan, cook bell pepper and onion in margarine until tender.

Spoon vegetables over chicken. Sprinkle cheeses over the top of chicken and veggies (I use about ½ c. total of cheese, use as much or little as you like!). Cover and let stand until cheese is melted.

I serve it over a heap of rice.

When I cook it I also add a little bit of the spice rub to the rice as it’s cooking, and a little to the veggies. Then everything has a little kick to it :)

If you don't like things so spicy, delete the 1/4 tsp. of pepper.

Taco Cheese Swirls

2006-05-09T12:39:00.000-06:00

2 cups all-purpose flour
4 tsp baking powder
1/4 tsp salt
1/4 cup cold hard butter, cut up
3/4 cup milk
1 tbsp water
2 tbsp taco seasoning mix (stir before measuring!)
1 cup grated Cheddar cheese

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.)

Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square.

Brush top of dough with water.

Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 - 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.

Serve with salsa and sour cream.

We like to just toss the rolls in a container and snack on them while we're out and about. They're simple, easy, and yummy!

(from: Company's Coming School Days Lunches)

Southwest Style Southern Style Hashbrowns

2006-04-22T20:19:00.000-06:00

This is a great side dish. I love to make it on sundays with a steak sometimes.

You can either use the shortcut and buy a bag of southern style hashbrowns in the freezer section of the store or use regular potatoes. Secret though, it takes a lot longer to cook when you use raw potatoes. (Just in case you don't know southern style hashbrowns are small little 1/4 inch square potato pieces.)

With some olive oil in a frying pan (non stick is best) cook up your potatoes with a little black pepper. If you really want to be brave you can add some red cayanne pepper as well. When you're potatoes are just about done add some green chile to the frying pan. Stir it up with the potatoes. Dish on a plate with shredded chedder cheese on top. Yummy!

Chile Blanco (Posole)

2006-04-22T20:12:00.000-06:00

This is a recipe given to Shane from a friend out at work. I believe its the same friend that loved my green chile chicken stew so much. I haven't made this one yet, so I don't have any suggestions how to alter it. But it should be good!

5 Tablespoons olive oil
1 pound ground pork
1 pounds ground chicken
1 pound ground turkey
1 teaspoon salt
1 1/2 cups chopped onions
2 tablespoons chopped garlic
4 cups chicken stock
2 cans (15 oz each) White northern beans, rinsed and drained
1 can (16 oz) hominy, rinsed and drained
2 cans (4 1/2 oz each) chopped green chiles (about 1/4 cup)
3/4 cup seeded, chopped poblano peppers
2 tablespoons chopped jalapeno chiles
1/4 cup cumin
3 tablespoons fresh lime juice
1/2 teaspoon white pepper
1/2 cup fresh cilantro

Heat oil in a large pot. Add pork, chicken, turkey, and salt. Cook breaking up meet with spoon until cooked through. Add onions, cook until softened. Add garlic, cook 1 minute, add remaining ingredients except cilantro. Bring to boil, reduce heat, and simmer about 50 minutes. Add the cilantro and serve with corn tortillas or pita bread.

(I would think it would be okay to shrink down this recipe for smaller families, and possibly get away with using just chicken. If you make this let me know how it tastes and what you did. I'll have to try this soon.)

Yucatan Chicken-Lime Soup

2006-04-22T19:58:00.000-06:00

(This is a recipe from my friend Christy. The first time I made it was this last december. It really is SO good!)

This is SOOO good. I make it with small amounts of broth and lots more chicken. So if you want it more soupy (brothy) just add more broth.

4 small Corn Tortillas, cut into small strips
1 large Tomato, halved crosswise
1 Tablespoon Olive Oil
1 medium Onion finely chopped
8 cloves garlic, minced (YES 8!)
2-8 serrano chile peppers, thinly sliced.
2 1/2 cups Chicken Broth
2 1/2 cups shredded cooked chicken breasts (Boil with Salt and Lime Juice forst to give it more flavor, then shred it)
2 Bay Leaves
6-8 Tablespoons Lime Juice (I usually go with 8 adjust to your taste preference)
3 Tablespoons Dried Cilantro
Salt and Pepper

1. Preheat oven to 400 degrees F.
2. Arrange Tortilla Strips on a baking sheet. Bake for 3 minutes or until lightly toasted. Transfer to a plate to cool.
3. Over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
4. Heat Oil in a large pot over medium heat. Add the onions, garlic and chile peppers. Cook for 4 minutes, or until onions are soft but not brown. Stir in the tomatoes, broth, chicken, and bay leaves. Simmer for 5 minutes. Stir in 6 tablespoons of the lime juice and the dried cilantro. Season with Salt and Pepper. Remove Bay Leaves and discard. Taste and add more lime juice if desired. (You shoud be able to taste the lime.) Ladle into serving bowls and sprinkle with some tortilla strips.

Serves 4.
389 calories, 10.5g Fat.

I add sour cream to the top of each serving, which hlps it its a bit too spicy. Any leftovers are excellent for chicken quesadilla fillings. Just add some chopped green chiles, and drain the broth, if there's any left.

(I use green chile rather than the chopped serrano chiles in this recipe. About a 1/4 - 1/2 cup should be enough. Remember start out small and add till you get the amount of heat you like.)

Sour Cream Enchiladas

2006-04-22T19:53:00.000-06:00

(This is a recipe my dad brought home from work many years ago. They would have these potluck dinners on swing-shift. Someone made this and brought it out. My dad begged for the recipe.)

The recipe calls for 17 oz can of diced green chiles. With the heat of the bag of green chile you have in your freezer you could probably get away with using 1/4- 1/2 cup of green chile. (I'd start with less and add to taste.) The hamburger can be substituted with shredded beef or shredded chicken.

INGREDIENTS:
1 pint sour cream
2 cans cream of chicken soup
1 can chopped olives
17 oz can of diced green chiles
2 lbs hamburger
1 diced onion
1 lb grated cheese (chedder/monteray jack mixture)
12-14 four tortillas (or as many as you can fit in a pan)

DIRECTIONS:
Preheat oven 350 degrees. Combine sour cream, cream of chicken soup, black olives and green chiles in a saucepan. Bring to boil. Fry meat with diced onion. After meat is cooked spoon 2 TBSP sauce, 2 fingerfuls of cheese and 2 TBSP of meat into a tortilla. Roll up, place in large 13x9 pan. Repeat till pan is full. Set aside some sauce and cheese to spread over enchiladas. Sprinkle chopped olives and chopped green onions over the top for some color. Bake for 20-30 minutes, or until cheese is melted.

Chicken Chile Verde with Pepitas (or Green Chile Chicken Stew)

2006-04-22T19:44:00.000-06:00

(This is another recipe from my friend Christy. She really is an amazing cook. And she finds such good recipes!)

You asked for some recipes to use with Green Chile you're gonna get some! This is a really good meal. I have made it with Southern Style hashbrowns with cheddar cheese sprinkled on top as a side, but really does well by itself.

This recipe calls for one can of chopped green chilies. I usually use two to three whole green chilies minced. It works out to about 3-5 tablespoons.

I've also altered this recipe to make it into a soup. This is the one that Shane took out to work as leftovers where a co-worker sampled it and said "Tell Mama to make me some of that!"

To make it as a soup cut the chicken into 1/2 inch cubes before cooking. Add a little peanut oil to a saucepan instead of a large skillet. Follow all the directions till the chicken broth. Add more chicken broth than the recipe asks for. I think I do one can to almost two cans.

Let the soup simmer or a little while, and regardless of which way you make it I like using dried cilantro found in the spices isle rather than fresh cilantro. Something about the look of it appeals to me better. A dollop of sour cream on top is a must! If its too spicey the sour cream helps to calm it a little.

A Taste of the Southwest

2006-04-21T19:20:00.000-06:00

In my freezer I have a bag of flame roasted green chilies. I'm so excited to use them ... but I don't know what to do!

I don't know if it's safe to thaw the whole bag just to use some of the chilies. And I need some good recipes.

Any help?

Thai Chicken Wraps

2006-04-21T18:35:00.000-06:00

While I was in Utah we went to Mimi's Cafe for lunch. It was the first time I had ever been there. I ordered the Thai Chicken Wraps. As soon as I took the first bite I knew it was something I had to try to make at home. I made it tonight, much to the pleasure of Shane (who lost 13 pounds while I was gone!).

So here is my attempt at the recipe.

Ingredients:

Tomato Basil Wraps
Sliced Cooked Chicken Breasts
Chopped Cilantro
Chopped Green Onions
Red Cabbage
Green Cabbage
Chopped Carrots
Won Tons (in the fresh veggies section)

Peanut Sauce

Cook the chicken breasts in a frying pan in olive oil. While Chicken is cooking chop up your veggies. (I used a shortcut for the cabbage and carrots by just buying the chopped coleslaw package in the bagged salad section). Cut the Won Tons into thin slices. After the chicken breasts are cooked, add a little more oil to the pan and fry the Won Ton slices. Once the chicken breasts have cooled a little cut into slices. Put a few slices in the middle of the tortilla, add your veggies, roll up tortilla and cut in half. Serve with Peanut Sauce for dipping.

This is SOO Yummy!

African Chicken

2006-04-13T09:47:00.000-06:00

1 can (approx 2 cups) chicken broth
2 onions, sliced thinly
1 red bell pepper, sliced
1 green bell pepper, sliced
4 chicken breasts (or whichever piece you prefer)
1/2 cup extra crunchy peanut butter (make sure it has no sugar!)
crushed red pepper flakes

In crockpot, combine broth, onions and peppers.

Spread peanut butter over both sides of chicken pieces. Sprinkle with red pepper flakes and place on top of vegetables in the crockpot.

Cover and cook on Low for 5-6 hours.

(This recipe is modified from "Fix-It and Forget-It Cookbook")

Ginger Maple Chicken

2006-03-30T18:37:00.000-07:00

4 - 6 pieces of chicken
1/3 cup all-purpose flour
2 Tbsp olive oil
1/2 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp freshly squeezed lemon juice
2 Tbsp soy sauce
2 tsp ground ginger
2 cloves of garlic, minced
1/2 tsp pepper
minced green onions (optional) garnish

Toss chicken in flour and shake off excess. In a large skillet heat the oil. Cook the chicken for about 5 minutes, turning frequently, so that the chicken is golden on all sides. Arrange chicken in a baking dish (do not layer.)

In small bowl, whisk together maple syrup, vinegar, lemon juice, soy sauce, ginger, garlic, and pepper. Pour evenly over chicken.

Bake, uncovered, in 325F oven for 30 minutes. Turn chicken over and spoon the sauce over the chicken; cook for 45 minutes or until glaze has thickened and chicken is cooked.

Serve garnished with green onions, optional.

Goes well over rice.

Chili

2006-02-24T13:42:00.000-07:00

2 medium onions, chopped
1 - 1 1/2 lbs ground beef, browned and drained
2 garlic cloves, minced
1 finely diced green pepper
2 14 1/2 oz cans diced tomatoes
30-32 oz canned beans -- kidney, or pinto, or mixture of the two
8 oz can tomato sauce
1 tsp ground cumin
1/2 tsp freshly grownd pepper
1 tsp seasoned salt
1 Tbsp, or more, chili powder
1 tsp dried basil
red pepper flakes to taste
any other spices in the cupboard that strike your fancy

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-12 hours, or High 5-6 hours.

This recipe was modified from one found in "Fix-It and Forget-It Cookbook."

Crockpot Issues

2006-02-15T15:59:00.000-07:00

The thing that keeps me from making crockpot dinners more than anything is the cleaning of the crockpot. I specifically got one where the inner part of it can be removed for easy cleaning. Still not easy enough in my book.

Since this months assignment is crockpot recipes, I thought I would bring to everyone's attention a commerical I saw the other day. Its a new product from Reynold's Wrap. Its these cool inserts you put around the porecelain bowl of your crockpot. When dinner is done, you just remove the bag, and throw it away. Then its clean! Who Hoo! Talk about an ingenious invention that should have come around years ago.

I'm going to look for them the next time I'm at the grocery store, I'll let you know how it works. If anyone else picks them up and tries them out, I want to know what you think too!

Before Payday Supper

2006-02-15T12:14:00.000-07:00

1 lb of ground beef (cooked)
1 onion, chopped
1 clove garlic, minced
16 oz. canned tomatoes, cut up
1 Tbsp chili powder
2 tsp. beef bouillon
1/4 tsp. black pepper
1 - 3 mushrooms, sliced
2 1/2 cups Rotelle pasta

Mix all ingredients except pasta in slow cooker and mix well. Cook on low for 4 - 6 hours (at least), or as long as you would like. In the last 10 minutes, boil pasta on the stove. Serve over pasta with garlic toast.

Chicken Soup

2006-02-15T12:11:00.000-07:00

2 1/2 lb chicken pieces
1 onion -- chopped
3 potatoes -- peeled and diced
4 carrots -- sliced
3 stalks celery -- sliced
3 Tbs Soy sauce
1 tsp Tabasco sauce
1 tsp salt
3 1/2 cups water -- or enough to cover

Combine all ingredients in large kettle. Cover and cook on low for 2-3 hours. Stir occasionally. Add water if necessary.

Chicken Rice Soup

2006-02-15T12:04:00.000-07:00

1 lb boneless, skinless chicken -- cut into cubes
5 cups water or chicken broth
8 ounces fresh mushrooms -- sliced
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice (not instant!)
1/4 cup chopped onion
1 cup frozen or canned mixed vegetables
5 teaspoons chicken flavor instant bouillion or 5 cubes (unless you use chicken broth)
1/2 tsp ground sage
1/4 teaspoon pepper

In a slow cooker, combine chicken, water or broth, vegetables, and seasonings. Cover and cook on low setting 6-8 hours (or high for 4 hours). Makes 2 quarts. Refrigerate leftovers.

Thyme Baked Chicken

2006-02-10T13:45:00.000-07:00

This was a recipe I found in Betty Crocker Cooking Basic's Cookbook. It was originally supposed to be cooked in the oven, but I've altered the recipe for the crockpot. Everyone knows something that supposed to be slow roasted in the oven ALWAYS ends up so much drier than it does when cooked in a crockpot.

Thyme-Baked Chicken with Vegetables
Makes 6 servings

ITEMS NEEDED:

3-3 ½ pound whole broiler/fryer chicken
6 medium carrots
4 medium stalks celery
3 medium baking potatoes
1 medium onion
1 tablespoon chopped fresh
Or 1 teaspoon dried thyme leaves
Crockpot

Rinse the chicken under cold water, and pat dry with paper towels. Pat the inside of the chicken with paper towels. Stuff the inside of chicken with onion chopped. Rub dried thyme leaves into skin of chicken, place in Crockpot breast side down.

Peel the carrots and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 ½ inch pieces. Place all vegetables into crockpot. Sprinkle thyme leaves over all veggies.

Set crockpot for low setting (8-10 hours).

When done, remove vegetables from crockpot, place in bowl. Remove chicken from crockpot,(meat will probably fall from bone). Separate onion from chicken and serve with vegetables.

Roast Sticky Chicken

2006-02-10T13:29:00.000-07:00

This is such a yummy dish! I got it from my same friend that I got most of my other recipes from. In the directions it says you can do it in a crockpot or the oven, I HIGHLY reccommend doing it in the crockpot. When it comes time for serving, don't be surprised when the whole chicken falls apart, and don't worry about the onions, just toss those. Serve with your favorite version of potatoes!

Beef and Chipolte Burritos

2006-02-10T13:21:00.000-07:00

Wow, These are excellent! I found this recipe in the New Betty Crocker Cookbook. Oh SO yummy. Just be warned, it is pretty spicy. Use the rice, sour cream, radishes, and pico de gallo salsa to help cool down the spiciness.

INGREDIENTS:
1 ½ pounds boneless beef round steak, cut ¾ inch thick
1 14 1/2 oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
3 canned chipotle peppers in adobo sauce
1 tsp dried oregano, crushed
¼ tsp ground cumin
1 clove garlic, minced
6 flour tortillas
¾ cup shredded sharp cheddar cheese
Pico De Gallo Salsa
Shredded jicama or radishes
Sour Cream
White Rice

DIRECTIONS:
Trim fat from meat. Place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic in crock pot. Cover and cook on low-heat setting for 8-10 hours.

Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl.

Place cooked white rice on tortillas, add meat; spooning it into center, top with cheese, salsa, jicama or radishes and sour cream. Roll up tortillas.

Directions for Pico De Gallo Salsa:
In bowl combine 2 medium finely chopped tomatoes, 2 TBSP fined chopped onion, 2 TBSP snipped fresh cilantro, 1 fresh Serrano chile pepper, seeded and finely chopped; and dash of sugar. Cover; chill several hours.

Mmmmmm, yummy!

2006-02-06T12:25:00.000-07:00

I'm so excited to do this month's recipe assignment! I have some good stuff, but am always looking for new and different things. I have posted two recipes in this category before (Easy Shredded Pork and Tuscan Pasta... I gave you the links on the names), so check those out if you want. Can't wait to see what you guys have!!

February Recipe Posts

2006-02-06T09:41:00.000-07:00

I would like for you to post Crockpot recipes for the month of February. I'm sure we are all very busy with our families a few more meals that we could put together in the morning and forget about until dinner would be wonderful.

Nanaimo Bars

2006-02-01T11:10:00.000-07:00

Layer I: Cream 1/2 cup of butter and 1/4 cup of sugar. Mix in 1 egg, 5 tbsp of cocoa and 1 tsp vanilla extract. Place bowl in boiling water and stir until smooth. Mix in 2 cups of graham crumbs, 1 cup of coconut and (optional-I do not do this: 1/2 cup walnuts.) Press into 8x8 pan. Let cool in fridge.

Layer II: Mix 1/4 cup of butter, 3 tbsp of milk, 2 tbsp dry custard and 2 cups of icing sugar*. Smooth over first layer and cool until firm (usually a couple of hours).

Layer III: In a double boiler and using only dry, metal utensils**, melt 1/2 cup of butter. Add cocoa to desired consistency, 2 cups of icing sugar*, 1 tsp of vanilla, and 3 tsp of cream. Blend well. Spread over second layer when firm.

Refrigerate.

*icing sugar is also known as "powdered sugar" to you Americans
**the chocolate will seize if it comes in contact with water and then it is ruined and you have to start over. Wooden spoons often harbour water, metal is safest. Trust me.

Tamale Pie

2006-01-24T11:46:00.000-07:00

Tamale Pie

½ C. Chopped Onion
½ to 1 block firm tofu (about 8 to 14 oz)
1 6.5 oz can olives
1 14.5 oz can stewed tomatoes (include juice)
1 15 oz can corn (include juice)
1 ¼ C. corn meal
1 C. sour cream
Chili pepper, cumin, salt and pepper to taste
1 C. grated mozzarella cheese

Cut tofu into small cubes about 1/3” square. Sautee onions and tofu cubes in olive oil using deep skillet (at least 2 ½ to 3” deep). Chop stewed tomatoes into small pieces. Add corn and tomatoes, including juice from both. Add drained, chopped olives. Mix in sour cream and corn meal. Corn meal can vary in absorbency…so the measurement is approximate. Top with grated cheese. Simmer covered on stove for about 30 minutes. Make sure it is low heat or the bottom will burn. Serve topped with sour cream, salsa, and tortilla chips on the side.

If you’re scared by tofu, you could substitute chicken, but honestly,…I prefer the tofu. Also, I make this a lot, and hardly ever have mozzarella so I use cheddar, pepper jack, or whatever I have. It is still good. Even my husband who doesn't like tomatoes, tofu, or olives likes it. It’s fast, easy, and makes a lot. Serves 6-8.

Avacado Bacon Pasta Salad

2006-01-24T10:58:00.000-07:00

(This is actually a recipe I got from Karma, but I beat her to posting it! It's really good and works well doubled, too.)

8 oz dried pasta (bowtie works well)
2 medium avacados, diced
6 slices of bacon, cooked crispy, dried, and crumbled
2/3 cups fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves galic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup finely shredded Romano cheese or Parmigiano-Regiano

Cook pasta in salted water and drain.

In a large bowl combine pasta with olive oil and lemon juice. Add remaining ingredients and toss. Serve chilled or room temperature.

Chicken Pita Wrap

2006-01-23T11:17:00.000-07:00

This is one of my most favorite meals right now. It is so yummy. I got this recipe from the same friend that gave me the Thai Tuna Wraps recipe. She's given me quite a few that I am absolutely in love with. I hope you enjoy this one, and the nutrional information is at the bottom.

P.S. The recipe says to use Teriyaki Sauce. When I used regular teriyaki sauce it wasn't as good. Use the Teriyaki Sauce "Baste & Glaze" it says on the bottle that it can be used as a bbq sauce. That sweetness gives the whole thing SOOO much more flavor!

Sariah's Disclaimer

2006-01-12T16:31:00.000-07:00

First of all, let me apologize for the content of my recipes. I really don't know if they are what you would consider "healthy", but in our house anything that doesn't come from a fast food restaurant or the frozen dinner isle is healthy. And while it does ask for some canned ingredients, I think that is just for simplicity sake. You can easily use fresh foods for most of the canned stuff.

The next thing is that I apologize for my inconsistancy in color. All I could remember was that I had picked green as my color, but I couldn't remember which green as you can see from my posts! I'll try to be more consistent.

If you make any of my recipes and modify anything, please let me know what works so I can try it, too. Thanks!

Tuscan Pasta (For Your Slow Cooker)

2006-01-12T16:21:00.000-07:00

1 lb. boneless, skinless chicken breast, cut into 1" pieces
1 medum green pepper, chopped
1 can red kidney beans, rinsed and drained
1/2 cup onion, chopped
1/2 cup celery, chopped
1 can tomato sauce
4 cloves garlic, minced
2 cans Italian style stewed tomatoes
1 cup water
1 jar sliced mushrooms, drained
1 tsp. dried Italian seasoning
6 oz. thin spaghetti, broken into pieces

Place all ingredients, except spaghetti, in slow cooker. Cover and cook on Low for 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti, cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Garnish with basil and bell pepper strips, if desired.

Sweet and Sour Pork

2006-01-12T14:35:00.000-07:00

Another recipe from the Preston 4th Ward Cookbook. This one from Connie Maughan, who is AWESOME, so I knew it would turn out.

Sauce:
1/2 cup sugar
1/3 cup vinegar
2/3 cup water
1 1/2 tsp cornstarch (I usually mix this with sugar before adding liquids)
When thick and bubbly, remove from heat and add 4 Tbs. ketchup

Cut 1 1/4 pound Boston butt pork roast into 3/4 " cubes. Mix with:
1 Tbs cornstarch
2 Tbs flour
1 egg
Sprinkle salt on pork and fry in deep fat until brown. Remove from fryer when cooked onto serving dish.
Make ahead sauce. Pour over pork while hot.

Saute:
1/2 cup onion, sliced
1/2 cup carrots, sliced
1/2 cup green pepper
Don't overcook. Remove vegetables from pan and place on top of fried pork. 1/2 cup pineapple warmed at last minute with vegetables, or added cold. Pour sauce over top of pork and vegetables, pineapple, and serve with rice. Serves 6-8.

Sariah's notes: Ches mentioned he would have added the pineapple juice (we used canned pineapple chunks) to the sauce. You could also double the sauce and still have enough. We couldn't find a Boston butt pork roast, so Ches just bought a regular pork roast, and it worked great. We fed the missionaries and ourselves with it, so I'd say it fed more like 4-6.

Hawaiian Chicken

2006-01-11T18:21:00.000-07:00

I hope I'm not stealing anyone color :)
We ate this when we were over at a friend's house in Oklahoma. We LOVE it!

Sauce:
1 can sliced pineapple (drained, use juice plus enough water for 1 ½ cups)--just use the juice for the sauce and save the actual pineapple slices until the last step.
½ cup honey
2 tbsp cornstarch
½ cup cider vinegar
1 tbsp soy sauce
½ tsp ginger
1 chicken bouillon cube (I use more, probably 2 cubes, just go by how salty you like things.)
These amounts make more sauce than we've ever needed, but whenever I cut the recipe in half it doesn't taste as good for some reason. Could just be in my head :)

Bring all those ingredients to a boil in a saucepan. Boil for a good minute (longer won't hurt it).

Flour and salt 4+ chicken breasts, brown in hot oil. (We totally skip this step and just leave the chicken plain. Less fat and the taste isn't much different in the end)

Place chicken in a casserole dish, pour sauce over and bake uncovered 30 minutes at 350°

Add:
1 bell pepper, sliced into strips
1 can sliced pineapple

Bake 30 minutes longer.
Serve over rice.

Paul's Pork Tenderloin

2006-01-11T16:34:00.000-07:00

Paul invented this marinade last month and we've made it more than once since then -- it's that good!

Marinade ingredients:

Vernors
Olive Oil (small amount)
Garlic, minced
2 Mangoes

Marinade pork tenderloin for a few hours (3-4 ish) and then grill. (Broiling in the oven works but grilling is, of course, best.

Thai Tuna Wraps

2006-01-08T16:30:00.000-07:00

When we were living in Phoenix, we became really good friends with this couple. (I've mentioned her before in other posts on my regular blog). Since they had two kids and we had none they had us over for dinner all the time. One night when we were over she had made us this meal. I absolutely loved it, and about a year later when I was pregnant with Will I had cravings for it all the time. I would be talking to her on the phone while I was at work and I would mention my craving. She would tell me to come over after work and she'd have them made for me. Later when we had moved to Albuquerque, we really missed Christy's cooking. She had always promised to get me copies of all the things that she had ever made for us when we were over at her house. When I was pregnant with Sydnie I again had cravings for this meal. 3 months after she was born and I was up in Washington with the kids did I finally get copies of all her recipes, including this one. Shane loves it, and I love it, and I make it quite often. I hope you like it too.

Thai Tuna Wraps

INGREDIENTS:
2 TBSP lime juice
2 TBSP Mayo
1 TBSP Soy Sauce
1 TBSP Sugar
2 TBSP cayenne pepper
3 cups chopped cabbage
1 medium carrot grated
3 green onions chopped
2 TBSP cilantro
2 cans tuna
6 flour tortillas
12-18 large spinach leaves

DIRECTIONS:
In large bowl mix together cabbage, carrots, green onions, cilantro and tuna. In small bowl mix together lime juice, mayo, soy sauce, sugar and cayenne pepper. Add mayo mixture to veggie mixture. Spread mayo on each flour tortilla, spread cabbage mixture, place spinach leafs on top and roll up. Cut in ½ diagonally.

(the original recipe calls for red pepper slices. You place two slices on the mixture with the spinach leaves before rolling them up. I use cayenne pepper in the sauce instead.)

Month of January Posts

2006-01-08T16:29:00.000-07:00

I know we're all probably feeling a little thicker then we would like to be after the holidays. I prepose that for the month of January we post recipes that could be considered healthy.

Dodonut Balls (illustrated recipe)

2005-12-12T13:32:00.000-07:00

1 ½ cups dates (½ pound of dates makes 1 cup, approximately)
1 cup white sugar
¼ pound butter
¼ teaspoon salt
2 eggs, well beaten

3 cups rice crispies
1 bag flaked coconut

Combine first five ingredients and cook in the microwave until smooth, stirring every few minutes. Stir in 3 cups rice krispies. Cool.

Roll date mixture into 1 inch balls and then roll balls in coconut to cover.

Place on tray to freeze.

Tips:

It took me 8 minutes in the microwave to get the mixture to the right consistency.

The cooling step is very important. The mixture becomes less sticky as it cools.

Cajun Chicken Pasta

2005-12-07T13:52:00.000-07:00

This is one of my hubby's favorites and is adapted from a recipe in a Taste of Home cookbook. The recipe is for 2 people but can easily be modified for a lot more. I have fed up to 10+ people with this recipe by just adding more of all the ingredients. I change a lot of things with the spices and ect. so I am not going to put measurements, just season it to taste. The best thing is that is really fast and really easy to make.

2 Chickens breasts, sliced (4+ if serving more people)
8 slices each red and green pepper (I usually will just use the whole peppers)
8 large mushrooms, sliced (more or less depending on your liking for mushrooms)
linguini (however much you need for your family)
1-2 cartons of heavy cream
lemon pepper (not too much or it will be very lemmony)
garlic (keep it light)
Cajun seasoning
basil
pepper
salt (not much)
chives (fresh or dried)

shake chicken in a bag with Cajun seasoning to lightly coat, or heavily depending on you liking
cook chicken in a large skillet in some butter or oil
add peppers and mushrooms, cook until just tender
Add heavy cream and seasonings (taste the cream as you season it to get it how you like it, now is a good time to add more Cajun if it is not Cajunny enough for you)
Heat through
Add hot cooked linguini. Heat through again.
Top with Parmesan cheese if desired. Tastes great with bread, like a baguette or something.

If you need more specific measurements let me know. This is so incredibly yummy, and one of those few dishes that tastes great hot or cold, leftover or brand new. Enjoy!

Moroccan Stew

2005-12-03T15:39:00.000-07:00

This is adapted from ‘‘Rockin’ Moroccan Stew’’ and it’s from the Crazy Plates cookbook by Janet and Greta Podleski.

It’s a very flavourful vegetarian dish, full of beta carotene from the sweet potato. I think the chickpeas are the main source of protein, so keep that in mind if you decide to leave them out.

The recipe lends itself well to modifications. I use all colours of peppers, not just green. When I made some for my mom and dad to try, I left out the chickpeas and just put more onion, pepper, and sweet potato in. One ‘improper’ substitution I sometimes make is using chicken broth for the vegetable broth (not good for a supposedly vegetarian dish).

2 tsp olive oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1 clove garlic, minced (or more if you like)
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (19 oz) tomatoes, drained and cut up
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
salt and pepper to taste
2 tbsp light peanut butter
chopped fresh cilantro (optional)

Heat olive oil in a large saucepan. Add onions, green pepper, and garlic until vegetables begin to soften.

Add all remaining ingredients except peanut butter, and cilanto (if using). Bring to a boil, then cover and simmer on low heat for about 20 minutes.

Stir in peanut butter and cilantro (if using) and simmer for a few more minutes. Serve hot.

Notes:
The recipe is not ruined if you use a 28 oz can of tomatoes instead of a 19 oz can because that’s all you have.

I find that fresh ginger is really hard to grate, so I usually just chop it up.

I cook the whole thing in a dutch oven, same as any stew-type meal.

The original recipe called for raisins in with the peanut butter and cilantro, but I don’t like raisins so I just left them out.

Chicken Enchiladas

2005-12-01T17:57:00.000-07:00

3 cups cooked chopped chicken breasts (about 3 breasts)
1 can cream of chicken soup (or your favourite "cream of" soup)
1 cup sour cream
3/4 cup mayonaise
1 can chopped green chilies
2 cups grated cheddar
1 pkg large tortillas

Mix all ingredients except cheese and tortillas. Spread a little mixture in 9x12 pan. Spread some mixture and a little cheese into a tortilla and roll up tortilla. Place tortilla rolls side by side in pan. Spread remaining sauce mixture and sprinkle remaining cheese on top of enchiladas.

Bake at 350º for 20 minutes.

Alfredo

2005-12-01T17:48:00.000-07:00

I love italian food. Especially a really garlicy white sauce. But it seems like the only time you can ever find that really good white sauce is in the restaurants. (Johnny Carino's is a family favorite. Each of Shane's siblings have worked for it, and his sister and her husband to be both manage a separate one in Kansas City, KS).

Well just testing things I've discovered a way to make a really good alfredo whenever you want it. Buy a regular jar of your favorite alfredo at the store. (My favorite is the Di Parma Classico.

While you are cooking the pasta in the pan you plan to warm to alfredo sauce in add roasted garlic (I love those little jars of already minced garlic in the produce section at Walmart) and real bacon bits. Cook for a few minutes in a little olive oil until it starts to look kinda crispy. Then add your jar of alfredo sauce, stir and warm. Today I didn't have the real bacon bits so I instead I cut up thick slices of bacon into 1/4 inch pieces. Cook the bacon until done and then add the minced garlic.

I usually make garlic bread to go with it. Spread softened butter on bread sprinkle garlic powder and parmesean cheese on top and broil for a few minutes.

On occasion I make a breaded chicken breast as well.

The Breading:
1/2 cup bread crumbs
1/4-1/2 cup parmesean cheese
2 Tablespoons garlic powder
2 Tablespoons black pepper
1 Tablespoon cayenne pepper

put all dry ingredients in one bowl, mix well.

In another small bowl but 1/2 cup milk and one egg. Beat until smooth.

Rinse chicken breasts, dip in milk/egg mixture, dip in bread crumb mixture. In a heated frying pan, add 1 tsp olive oil, add the chicken breast, cook at medium low for about 15 minutes, then flip. Cook on other side for about 15 minutes, check for doneness. If not done, flip chicken breasts again and cook until done.

CrockPot Pot Roast

2005-11-30T13:11:00.000-07:00

Crust your roast with salt, pepper, and minced garlic and brown in a saucepan.

Slice onions, potatoes, carrots and any other vegetables you want and put them at the bottom of the crock pot. (Note: I do not recommend broccoli. If you want it for supper, steam it right before you serve.)

Place roast over vegetables.

Deglaze your saucepan with a little water (1/3 - 1/2 cup) and pour over the roast. Cover.

Cook on high for 4-5 hours or low for 6-8.

Cherry Squares

2005-11-27T20:50:00.000-07:00

Cream together:
1 Cup shortening
1 3/4 cup sugar

Add:
4 beaten eggs
1 tsp. vanilla

Sift into mixture:
3 scant Cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Mix well, then spread 2/3 mixture in a 15 x 10 pan.
Spread with 2 cans Cherry Pie Filling

Drop the rest of the dough by spoonfuls over top of the pie filling (dough will be quite stiff.
Bake at 350 for 35 to 45 minutes, or until top is light brown and toothpick comes out clean.

Drizzle with Lemon Glaze:
2 Tbs butter melted in 2 Tbs milk in microwave
2 1/2 cups powdered sugar
2 Tbs lemon juice
vanilla

I made these for Thanksgiving for the first time this year, and they turned out really well. Ches actually made the glaze for me (since I was busy with the baby!), and he said you could do with about half a cup less of the powdered sugar, and he added more lemon juice.

Apple Pie

2005-11-27T08:32:00.000-07:00

Bottom Crust:

Mix 5 cups of flour, 1 tsp of salt, 1 tsp of sugar, and 2 tbsp of baking powder. Cut in 1 lb (2 1/3 cups) of lard or shortening until fine. In a 1 cup measure, put 1 egg yolk, 1 tbsp of vinegar. Fill cup with cold water. Stir in enough liquid to make dough into a ball. Chill at least 1 hour. Separate and roll or freeze for later.

(Variations: I've used both white and apple cider vinegar and they both work. If you are of the group that feels that white flour is of the devil you can make substitutions. If you're going to use smelt use half spelt and half flour (plus a little more spelt) to make it work.)

Filling:

After you core, peel and slice as many grannie smith plus one more firm, tart variety apples to fit your pie plate, add the following to taste: white sugar, brown sugar, cinnamon, all-spice, cloves, ginger, and nutmeg. Of course freshly grated is best but the jarred spices work, too. Coat each apple piece well by stirring with a wooden spoon. By the end of the mixing process there will be a dark liquid at the bottom which is a tasty combination of apple juice and plenty of sugar and spices! Yum!

Pour apples into crust in pie plate, spreading evenly and packing down to fit them well.

(Note: filling apples must be firm and tart, otherwise you'll end up with a tasteless sugar-added applesauce filling. Having grannie smith plus another adds depth to the taste. I recommend gala or fuji as a complementary apple, but keep it mostly grannie smith.)

Crumb Topping:

Combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup (1 stick) butter, and 1/4 cup rolled oats until smooth. Spread over top of pie.

(Variations: can substitute spelt completely in crumb topping.)

Bake pie in oven at about 425 degrees, covering the topping after 20-30 minutes to avoid burning. Total baking time is about 40 minutes. Let set.

Seven Layer Bars, and "Dream Bars" variation

2005-11-25T08:07:00.000-07:00

When I saw this recipe for Seven Layer Bars, I immediately thought of the Dream Bars we used to make at Christmastime when I was a kid. Because the Seven Layer Bars seem fancier, I decided to make them this year instead of the old standby.

It worked out well, except my graham crust turned out a little mushy. There are a couple of reasons why this might have happened. For one thing, I was trying my new 9 x 9 silicon baking pan. For another, I was using the microwave. I just have to say I love the silicon baking pan! (Even if it might have been the cause of the mushy crust.)

SEVEN LAYER BARS

½ cup butter or margarine
1 cup graham cracker crumbs
1 cup shredded coconut
8 oz. chocolate chips
8 oz. butterscotch chips
1 can sweetened condensed milk
1 cup chopped nuts

Preheat oven to 350ºF. Melt butter in 9 x 9 pan. Sprinkle graham crumbs over melted butter, press down. Sprinkle coconut then chocolate chips then butterscotch chips. Pour sweetened condensed milk evenly over all. Sprinkle with nuts; press lightly. Bake 30 minutes. Cool on wire rack.

This recipe freezes well.

Notes:

Cook 6-8 minutes in microwave oven, turning often.
I used peanut butter chips instead of butterscotch chips.

DREAM BARS

1 cup graham crumbs
1 pkg (6 oz.) chocolate chips
1 pkg (3½ oz.) coconut
1 can condensed milk

Combine all ingredients. Place in 8 x 8 baking pan. Cook 8 minutes in microwave, turning often.

Notes:

For the microwave, I recommend cooking in one minute intervals, turning the pan a quarter turn each minute. 8 minutes works for a lower-wattage microwave oven. In both recipes, watch for bubbles in the outside corners. Once you start to see that, it's just about done. The outside squares (especially the corners) will be crispy and the middle ones will be soft and gooey. Sometimes it's hard to get the balance just right so that the outside isn't overdone and the middle isn't underdone. If it gets a little crispy, eat the corners yourself and freeze the rest.

Easy Shredded Pork

2005-11-23T11:13:00.000-07:00

Cook a pork shoulder roast in the crock pot for most of the day on low. (You don't have to do anything to the roast. Just stick it in there. If you want to experiment with different spices, that makes it even better.) About 3 or 4 hours before the roast is done, get rid of the juices from the crock pot, shred the pork, and then add your favorite BBQ sauce. Continue to cook on low. Serve, and enjoy!!

Broccomole Dip

2005-11-23T11:08:00.000-07:00

2 Cups finely chopped fresh broccoli
1/4 cup light sour cream OR plain yogurt
1 - 2 Tbs. minced onion
1 Tbs. light miracle whip
2 - 3 Tbs. lemon juice
1/4 - 1/2 tsp. chili poweder

In a food processor or blender, combine all ingredients and blend until smooth. Refrigerate for several hours. Serve with fres veggies or baked tortilla chips.

I found it's easiest to "finely chop" your broccoli in a mini food chopper. I got this recipe at church in Preston, and trust me, it is SO good.

Souper Chicken & Rice Bake

2005-11-23T11:02:00.000-07:00

I got this recipe from Ches' aunt Jerylyn. It's super easy to make and tastes really great, too. I know there are a lot of variations out there, but we pretty much stick to this one.

2 cans Cream of Mushroom Soup
3 Cups Water
1 1/2 Cups uncooked long grain rice
1/2 tsp. paprika
1/2 tsp. pepper
8 chicken breast halves -- thawed

In shallow baking dish, mix soup, water, rice, paprika, and pepper. Place chicken on mixture. Sprinkle with additional paprika and pepper. Bake at 375 for 45 minutes -- covered. Uncover and cook for 15 minutes.

Ches hates mushrooms, so we actually use Cream of Celery soup, and because there are so few of us, we cut the recipe in half and only use 2 chicken breasts instead of 8. The cooking time can be dropped down by about 5 minutes both covered and uncovered then, too.

Sweet Marie Bars

2005-11-23T05:14:00.000-07:00

I got this recipe from Better Safe Than Sorry. It is laughably easy to make ― a no-bake holiday treat. I made them yesterday. They are delicious, too.

SWEET MARIE BARS

½ cup brown sugar
½ cup corn syrup
½ cup peanut butter
1 tbsp. melted butter/margarine
2 cups rice krispies
¼ cup semi sweet chocolate

Combine first five ingredients in bowl, mixing well. Press into an 8 x 8 inch pan. Ice with semi sweet chocolate. Cut into squares.

A few tips:
Use fresh brown sugar. (I had some old stuff and it ended up making a few crystallized lumps when it mixed with the corn syrup.)

Refrigerating before cutting into squares makes it a bit easier to get them in a container for freezing.

For the icing, use more chocolate than the recipe states. I like a thicker layer, plus a lot of chocolate gets left behind in whatever you melt it in. Go for one-third to one-half cup for good coverage.

Fajita Stir Fry

2005-11-21T21:02:00.000-07:00

I never liked stir fry as a kid. I think that it was because I don't really care for soy sauce or typical asian flavors... That said, when I was first married, I made Fajita's quite a lot because they were easy. One day, I was making these and realized that I was out of Tortillas! I decided to be creative and put it all over rice. What materialized was one of the most tasty dinners that I still make on a regular basis. Without further adu, here is my recipe for Fajita Stir Fry:

Cook Time 30 minutes Serves 4
1 Green Pepper
1 Red Pepper*
1 Yellow Pepper*
1 Medium sized Onion
2 Cups Rice (uncooked)
1 Pkg. McKormic Fajita Seasoning
1 LB. Meat (Stewing Beef is best. Chicken, Turkey, or Ground Meat of any kind will work.)
1 Tbsp. Oil
1/2 Cup Water

Place uncooked rice into a pot with 4 cups of water (or your typical way of making rice). On high heat, bring rice to a boil then reduce heat to Medium Low and cover. Meanwhile slice Peppers and Onion. Saute vegetables in oil over Medium heat. When they are soft, remove them from pan and place aside. In the same pan that you cooked the vegetables, now brown your choice of meat. If you have chosen stew meat, you may want to add a little salt or the tenderizer of your choice as it tends to be a little tough. When meat is cooked through, add Seasoning Packet and Water, let simmer over Medium heat for about 5 minutes until a gravy has formed. Add cooked vegetables back into pan and stir gravy and meat into vegetables. Serve over cooked rice.

*yellow and red peppers are optional. They make the stir fry pretty and add a little sweet flavors into it as well.

"Buckeyes"

2005-11-21T09:42:00.000-07:00

To get into the Holiday Spirit.

Buckeye’s (a.k.a. peanut butter bon bons)

INGREDIENTS:
2 cups smooth peanut butter
1 cup butter, softened
1 ½ cups powdered sugar
12 oz semisweet chocolate chips
1/3 cake paraffin wax

DIRECTIONS:
In a large bowl, combine peanut butter and butter, stir until smooth. Gradually add powdered sugar, stirring until thoroughly mixed. Form the mixture into 1-inch balls. Place on a waxed-paper lined rimmed baking sheet and chill 1 hour (or until no longer sticky). In a double boiler over medium heat or in a saucepan over low heat, melt chocolate chips and paraffin wax until smooth. Stick a toothpick in the center of peanut butter ball and dip 3/4's of the way into chocolate mixture coating all sides except the top ¼ of the ball. Place on waxed paper lined rimmed baking sheet and remove toothpicks. Use your finger to fill in the hole left by the toothpicks. Cover and chill or freeze until ready to serve.

I found this recipe in a "Better Homes and Garden's" Magazine when I was living in Phoenix. The first time I made it was for a work christmas party. It took a long time for the peanut butter balls to freeze, and I thought the parafin wax gave the chocolate a strange taste. Karen asked for this recipe so I sent it to her, she and I have been talking, and we have decided that there are many dipping chocolates that could work for this.

I was newly married, and a full-time employee. I wasn't into the whole cooking scene like I am now, and I am sure that WHEN I make them again I will be able to make them so they look much better than they did the first time.

Recipe Exchange

2005-11-21T09:36:00.000-07:00

I wanted to start a cooking blog. A place where I can talk about the recipes I make, a little history behind them, and what I've done to the recipe to alter it to our tastes. When I mentioned the idea, so many people were interested in partcipating that I created a multi-member blog where we can all post about our favorite recipes, learn some cooking tips, and enjoy recipes from friends. I had no idea that wanting to write about my recipes would have evolved into something like this!