Monkey Bread

Perfect Christmas breakfast! You throw it all together the night before and then cook it in the morning - easy-peasy-lemon-squeezy! I found this recipe on another recipe blog.

18 frozen dinner rolls (like Rhodes)

½ C. brown sugar
1 small pkg. regular butterscotch pudding mix (cook 'n serve - NOT instant)
½ C. melted margarine

Place frozen rolls in greased bundt pan. Sprinkle on dry ingredients. Pour melted margarine over all. Cover with foil, then a dishcloth. Let stand on counter overnight. In the morning, bake at 325º for 20 minutes. Let stand 5 minutes then invert onto plate. Best when served warm.

(Just a warning! When I made these it didn't look like 18 rolls was going to be enough so I added about 10 more - by the time it was done rising and cooking, I had rolls popping out all over the place, and the center was doughy...so believe them when they say 18 rolls!)

Potatoe Casserole

5 large potatoes or two bags of frozen shredded potatoes

3tablespoons butter or margarine, melted

1 can (10 1/2 ounces) cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

1 cup shredded sharp cheddar cheese

 

Topping

3/4 cup cornflake crumbs or dry bread crumbs,mixed with 

2 tablespoons butter or margarine, melted

3 tablespoons parmesan cheese


     Boil unpared potatoes until tender. Drain and peel. Shred coarsely.

Place in 2- or 3-quart casserole. Pour melted butter over potatoes. 

Mix together soup,sour cream, milk, onions and cheese. Pour evenly 

over potatoes. Do not mix! Cover with topping. Bake 30 minutes at 

325 degrees F. Makes 8 to 10 servings.

Chex Muddy Buddies

These are one of my favorite treats. They are so delicious!!

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Nutmeg Logs

This is by far my favorite Christmas cookie. They are little bites of eggnoggie heaven!

Cookie:
1 C butter
3/4 C sugar
1 1/4 t nutmeg
1 egg
2 t rum extract
2 t vanilla
3 C flour

Cream butter and sugar. Add nutmeg, egg and extracts. Mix thoroughly. Sift flour and measure into cream mixture. Shape into 1/2" X 3" logs.

Bake at 350 for 15 mins.

Frosting:
1/4 C soft butter
3 C powdered sugar
1 t vanilla
1 t rum extract
2 T milk

Mix together. Spread on cookie logs. Run a fork thru the frosting to resemble bark. Sprinkle with nutmeg.

Psst...I cheat and buy Pilsbury frosting (since it's dairy-free) and add the rum. Also, this time I used my cake decorating tool to frost them - it made it so quick and easy...and pretty.

English Toffee

(Picture added by carizolli - Jenalyn and I made a delicious batch 12/13/08.)

This is for all of those who love toffee. It is so easy that you will want to make it all the time. But when you make it everyone will want some so make enough to satisfy you and your friends.

1 Cup Sugar
3 T. Water
1/2 Cup Butter
1/2 Cup Margarine
2/3 Cup Chocolate Chips

Mix the first 4 ingredients in a sauce pan.
Heat slowly over medium heat and stir mixture until dissolved.
Bring to a boil until the color of a brown paper sack.
Stir often (15-20 minutes keep it boiling). Butter an 8x8 inch square pan.
Pour the mixture in the pan and place chocolate chips on top.
When chips are melted, spread evenly over entire surface.
Sprinkle chopped nuts on top, if desired.
Let cool and brake into pieces.

Pumpkin Chocolate Chip Pancakes

2 Eggs

1 C. Milk

1/2 C. Cooked Pumpkin

1 3/4 C. Bisquick

1 Tbsp Sugar

1/2 tsp Cinnamon

1/2 tsp Nutmeg

Chocolate Chips (Optional)

Mix all ingredients well, and cook on hot griddle until golden brown.

I love to top it with just whip cream. They are good enough that you don't need syrup. Although some people like to put syrup on them.

Pasta Caraba

Notes: I got this (kinda) from Rendy.   I hope that we can get him to add some of his recipes to this site

Fry some bacon in a large skillet until crisp (Take out of pan when done)
2 cloves garlic, minced
3 cups sliced mushroom
3 1/2 cups heavy whipping cream
3 8 oz chicken breast or thighs, grilled and cut into strips
1 pound penne
pasta
Fresh Rosemary to taste
Fresh Basli to taste
2 cups grated Romano cheese
salt to taste
pepper to taste


1. In the bacon grease in the large skillet, add garlic and sauté for a few seconds , add mushrooms, sauté for 3 minutes over a medium flame.

2. Cook Penne in salted boiling water until al dente (13 minutes).

3. Add heavy cream, chicken and Rosemary to sauce. Bring to a boil. Drain pasta and add to sauce, along with the crumbled up bacon, and toss pasta and bacon with the sauce. Sprinkle cheese and Fresh basil evenly over pasta and toss until sauce is a creamy consistency.
4. Add salt and pepper to taste.

Nut Chewys

This was originally called Nut Noels but when it's not Christmas and you get hungry for them you have to change the name.

1 Cup finely chopped nuts (walnuts or pecans)
½ Cup Flour
1/8 t Salt
1 Cup Brown Sugar
2 eggs
2 T Butter
1 t Vanilla

Mix all ingredients together in a medium bowl.
Pour into a 8X8 pan that has parchment paper on the bottom and has been greased and floured and bake at 350° for 20-25 minutes.

Cool and cut into squares and roll in powdered sugar.

Crock Pot French Dips

So I follow a LOT of different recipe blogs because I love trying new recipes. I found this recipe and just had to try it! Now that I'm working full time twice a week, my crock pot is my best friend.

This dip reminded me of Sunday afternoons when mom would put a roast in the oven to cook while we were at church and when we got home from church she would dip a slice a bread in the juice and give it to us as a little pre-dinner snack. Ahh...fond memories! I love you, mom!

French Dip Meat

Pot roast (about 2-4 lbs)

1 can beef broth + about 1/2 can of water (depending on the size of your roast)

1 pkg. dry Au Jus seasoning

1 pkg. dry Zesty Italian dressing

Stick it all in your crock pot and cook on low 6-8 hours or on high 4-5 hours...or until tender. Shred or slice beef (our's was too tender to slice). Serve the meat on rolls with mozzarella cheese. Ladle the juice into a small dish for dipping. We also sauteed mushrooms, bell peppers and onions. It was SO good!

Pumpkin Roll

Ingredients:
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby' pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (cool 45-60 min max.)
It's easier to un roll and re-roll.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Un roll cake gently spread filling re roll cake in plastic wrap and refrigerate for 1 hr. Enjoy!

Candied Apple Pie Cheesecake

I get the Kraft Foods magazine and I saw this recipe. I think it looks so good. I haven't tried it yet but it sure looks delicious and I wanted to share it.

1 cup crushed Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
1/2 cup Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup Walnut Pieces, divided (I don't personally like walnuts so I would probably make mine without it)
1/2 cup toffee bits, divided

HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Pumpkin Chocolate Chip Cookies

I love Pumpkin Chocolate Chip cookies. This is a really quick and easy recipe. It makes a ton. Usually we will make one batch and hand them out to quite a few neighbors during the holidays.



Ingredients:

1 (15oz) can Libby's canned pumpkin
1 box Spice cake mix
1 (12ox) package chocolate chips



Directions:

Preheat oven to 350.
Mix together cake mix and pumpkin until well combined. Add chocolate chips to mix.
Drop cookies on greased baking sheet or ungreased stone.
Bake for 10-12 minutes.

Eggnog Rice Pudding

I made rice the other night for dinner but Jason decided he wanted Quiznos so we ate out instead *lol* So, based on my current eggnog obsession, I looked up a recipe for eggnog rice pudding. I really like recipes with few ingredients - so this one looked perfect! And it tasted incredible!

Eggnog Rice Pudding:

Ingredients:

• 2-1/4 cups eggnog
• 5 teaspoons cornstarch
• 2 cups cooked long grain rice
• 1/2 cup finely chopped red and green candied cherries (I didn't use these - NOT a fan of candied cherries!)
  
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (woops...did it call for salt?)
  

Directions:

Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla and salt. Spoon into dishes. Chill 2-3 hours. Yield: 4-6 servings.

Recipe from: Taste of Home. (thanks Google)

Breadstick Recipe

(Picture added by Cari - the breadsticks were a HIT at Heidi's birthday dinner. Thanks again for the recipe, Jen!)

¼ cup of Water
½ a cup of Milk
1 Egg
¼ cup of Butter (Melted)
1 teaspoon of Sugar
½ a teaspoon of Salt
2 ½ cups of Flour
3 teaspoons of Instant Yeast

If you have a breadmaker, you can just add the ingredients in the order they are in, however, if you are like me and you break your breadmaker as soon as you get one, then dissolve the yeast in the water and then add the rest of the ingredients. This way you have to beat it down once after it has risen to double and then let raise until double again. Then beat the dough down again and separate into even amounts for as many breadsticks as you like, smaller if you like a lot, and larger if you don't need too many. (I always make the recipe x4 for the whole family). Take your sections of dough and roll them between your hands to make the breadsticks. Place them on a cookie sheet, touching.

Once you have completed the above steps, cover the breadsticks and let rise until double again. Next preheat the oven to 375 degrees and place the breadsticks in the oven for about 18 to 23 minutes. Then turn on the broiler and brush the breadsticks with butter, parmesan cheese, or garlic butter or all three. Now broil the breadsticks until the breadsticks begin to turn golden brown in color.


There you go Care Bear! I love you!

Huli Chicken

The pictures do not do it justice ;o)

This is the best marinade I have come across yet!

Ingredients:Boneless skinless chicken thighs
1 C Water
1 C Soy Sauce
1 C packed brown sugar
¼ C Dried Sesame Seeds
Small fresh Ginger root
Fresh Garlic
Green Onions

Directions:
Mix water ,soy sauce and brown sugar in mixing bowl ( I use large zip lock bags)
Peel and chop garlic and ginger ( use equal amounts )
Dice green onions and remaining ingredients to liquid mixture. Add sesame seeds
Rinse chicken and add to Marinade. Refrigerate 1-2 days (the longer the better)

**I usually double the recipe. If your soy sauce is on the salty side you can add ½-1 C extra water. Also you can add pineapple juice to sweeten it up a bit in place of the extra water.***

Cooking:When you are ready to cook I recommend the BBQ but you can bake it as well. Remove Chicken from Marinade, set sauce a side. If you are BBQ you can glaze the chicken after you turn it the first time. If you choose to bake it pour glaze over chicken in baking dish cover and bake @ 350 until cooked ( 25-30 min)

Optional glaze:
I slowly boil the marinade for a couple of minutes then thicken and use as a glaze after the chicken is cooked. Make sure it comes to a full boil to ensure that it has cooked off the chicken juices.(Yes it is safe if you boil it long enough)

Great with any side dish of your choice. Enjoy!!

The Best Lemon Cookies in the World

My favorite visiting teacher always brings me a treat. These are my favorites. Very soft and so delicious. I usually eat the whole plate of cookies by myself.

Lemon Cake Mix
8oz. Cream Cheese
1 Egg
1/2 stick of Butter 0r Margarine
2 Tbsp Lemon Juice

Mix all ingredients together and chill in the fridge for 30 minutes. Roll into 1" balls and roll in powdered sugar.

Bake at 350 for 12 minutes
You will see them slightly crack and have a light brown tint.

Quick and Easy Mini Navajo Tacos

Rodes Rolls (however many your family will eat...make a few extra for dessert :))
Chili (really good with Cari's taco soup recipe)
cheese
lettuce
tomatoes
salsa
sour cream (to me this is the key ingredient for making it super good!)

Thaw out the rolls...smash 'em flat...and deep fry them to make scones.

Make the chili...whether its homemade or from a can. I actually have taken canned chili, added tomato sauce, taco seasoning, onion flakes, and chili powder...its an easier alternative to making canned chili taste a little more homemade.

top the scones with your favorite taco toppings! Its DE-licious!

Single Serving Chocolate Cake...from the mikey...?

I found this recipe just now and thought...hmmm...you mean to tell me that I can make myself chocolate cake...in the microwave...in just 3 minutes...only dirtying ONE dish?!?!? Are you kidding me? I'm am sooo trying this!

...but not tonight because I went to Olive Garden for dinner and finished it up with a piece of Pumpkin Cheesecake *yum*

Microwave Mug Cake:
4 tbsp. flour
4 tbsp. sugar
4 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. chocolate chips (optional, but not really. Add them!)
Small splash vanilla

• Measure flour, sugar, and cocoa in a large mug. Mix well.
• Add egg and mix well.
• Add milk and oil and mix well.
• Add chocolate chips and vanilla and mix well.
  

"Microwave for 3 minutes at 1000 watts. The cake will rise up over the top of the mug, but don't be alarmed."

Chicken Enchilada Casserole

(Picture posted by carizolli - this recipe was DELICIOUS! The leftovers didn't last long either!)

I have this recipe for Chicken Enchiladas and thought I would try it out in the casserole form like Mom use to make. It turned out really good. I took a picture but there is not a card in my camera and I don't have a cord to plug it in to my computer so I will have to figure out how to get it posted. Sorry all!!

2 cans Cream of Chicken or Cream of Celery Soup
1 C. Sour Cream
4 Tbsp. Butter
1 C. chopped Onion
2 tsp Chili Powder
4 C. diced cooked Chicken
2 cans chopped Green Chillies (4oz. cans)
Flour Tortillas cut in 4ths
1 can Enchilada Sauce
Shredded Montery Jack or Cheddar cheese

• Preheat oven to 375.
• In a small bowl, stir together the soup and sour cream until smoot, set aside.
• In fry pan, melt butter and add Chili powder. Saute onion and chilies until onion is tender, stirring often. Stir in chicken, chilies and 4 Tbsp of the soup mixture, remove from heat.
• Layer some of the flour tortillas in the bottom of a cake size glass dish. Add a enough of the chicken mixture to cover the tortillas, some of the soup mixture, drizzle enchilada sauce and then sprinkle cheese. Continue layers until the chicken mixture is gone. On the top stop with the enchilada sauce and cover with foil. Cook 15mins and then take foil off and sprinkle more cheese on top. Cook 5-8 more minutes or until cheese melts.

Cream of Zucchini Soup

3 Cups sliced zucchini
1 Cup water
1tlbs. Season All Salt
½ tsp. Parsley Flakes
1tsp Chicken seasoned stock base
1tlbs. instant minced Onions

In a pan combined all the ingredients, and cook until the zucchini is 

tender.

 Blend in a blender.

In a Pan combine the next ingredients until butter is melted..
2Tabls. Butter
2Tlbs. Flour
1/8 tsp. pepper
¼ tsp. Bon Appetit’
1tsp Chicken seasoned stock base

Gradually add in 
½ Cup Light Cream
1Cup Milk
Simmer until thickened. Stir in zucchini. Mix well.
Eat with crackers.

Lavender Lemon Tea Cookies

This is a Recipe that Tamara Sprague sent me. I have wanted this recipe all summer and She finally came through, I love her art of cooking

2 Tbsp. lavender flowers, crushed
2 c. soft unsalted butter
1 1/3 c. sugar
2 tsp. vanilla
½ tsp. lemon extract
2 c. pastry flour, sifted
¼ tsp. salt

In mixer with paddle attachment, add lavender & sugar. Mix well. Add butter, then vanilla & lemon extract. Cream together well. Sift in flour & salt; mix until combined. Refrigerate 1-2 hrs.
Roll ¼” thick. Cut out (I like hearts or scalloped edge circles) & put onto ungreased cookie sheet to chill. Bake at 325° for 12-14 min. until edges are just brown.

Icing:
2 c. powdered sugar
4 Tbsp. lemon juice
4 Tbsp. corn syrup

Add lemon juice & corn syrup to powdered sugar, mixing well. Spread on cooled cookies.

Suggestions

Hello Girls! My Girlfriend and I raided our garden at the property and now I need some suggestions on how to cook all these yummy veggies. I have squash, beets and green beans. I have never cooked any of these fresh and I have no clue what to do!

Cornmeal Rolls

Important Note
If you half this recipe it will fit in the bread
maker so that you don't have to knead it.

Ingredients:
1 c. Cornmeal
1/2 c. Sugar
1/2 tsp. Salt
1/2 c. Melted Butter
2 1/2 c. Milk

2 Eggs
1 Tbsp. Yeast
1/2 c. Warm Water

4 c. Flour


Directions:
Mix Cornmeal Sugar Salt Butter and Milk in sauce pan.
Cook until thick let cool until luke warm.

Add eggs and yeast to warm water. Let raise.
Mix with corn meal mixture and let rise.
Stir in 4 cups of flour.  Mix to combine.

Add additional flour 1 cup at a time until it forms a ball. Let rise.
Roll, cut and shape. Let rise.

Makes about 48 rolls.
Bake in 350 degree oven for about 20 minutes.

Potato Ham Casserole

A good meal for Ham and potato lovers

Ingredients:
8 medium Potatoes
1 to 2 Cups cooked Ham
1 Can Cream of Chicken Soup
1 Cup Sour Cream
¼ Cup Melted Butter
3 Green Onions Chopped
1 ½ Cup Grated Cheese
Salt and Pepper to taste

Directions:
Boil potatoes in jackets until almost done. When cool, grate the potatoes.
Pour into casserole dish.
Add Ham and mix.
Mix rest of ingredients together and pour on potatoes and ham.
Mix together. And cook at 350o for 30 to 40 minutes.
Enjoy!

Tamale Pie

A good hearty meal for the mountains or home

Ingredients:
2 Cans Chili
1 can Enchilada Sauce
½ Cup onions
1 small can chopped green chilies (optional)
8 tamales cut in half lengthwise
2 ½ Cups shredded cheddar and Monterey jack cheese

Directions:
Layer twice in 9x13 pan and end with cheese
Cook at 375o for 30 minutes.

No Peek Chicken

A good meal with little fuss

Ingredients:
4T Butter
1C Milk
2C Rice
8 Chicken Breasts
2 Cans Cream of Chicken Soup
1 Package Onion Soup Mix


Directions:
Melt butter in 9X13 cake pan. Add milk and spread
rice evenly over the bottom of the Pan.
Place chicken on top of rice. Mix the cans of
soup together and pour over the Chicken.
Sprinkle onion soup mix on top.
Cover with aluminum foil and cook at 350o for
two hours or until chicken is done and rice is tender.
Enjoy!!

Saucy Chicken and Asparagus

In the spring the ditch banks around Emery County Utah sprout asparagus and this recipe is great for those of us who love asparagus.


Ingredients:
1-1/2 pounds of fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 Tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 Cup (4 ounces) shredded cheddar cheese

Directions:
If desired, partially cook the asparagus; drain.Place the asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.Number Of Servings:4 servingsPreparation Time:1 hour start to finish

Wassail

(Picture added by Cari - 1/8/10)

It's getting cold outside and it always makes me want a nice warm drink that makes me feel cozy. There are a lot of different ways to make this drink but I like this the best.
1 12oz Can of Orange Juice
3/4 cup Lemon Juice
5 Qt. Water
3 Cups Sugar
2 Cinnamon Sticks
1 tsp. Whole Cloves

Directions: Combine all ingredients in a large pan. Heat until sugar is dissolved. Do not boil. turn stove to very low heat and simmer all day or until the wassail is gone.This fills the house with a great smell and sets a good mood for the holidays. It tastes good too!!

Meatball Sandwiches

This is one of my favorite quick & easy meals. And the whole family loves it! I even used turkey meatballs - couldn't even tell the difference!

• Store-bought, frozen, Italian flavored meatballs
• Your favorite spaghetti sauce (I used Italian stewed tomatoes and just pureed them since I didn't have any sauce on hand)
• Hoagie rolls
• Cheese

*duh* this is a no brainer, really! Put the meatballs and sauce into a sauce pan and heat through. Then spoon a couple meatballs into a roll, sprinkle with cheese and enjoy!

There is not much homemade about it!

I served these up tonight alongside Rachel's Garlic Fries (made with store-bought steak fries) DELISH!

Stuffed Peppers

From time to time I come across a recipe for stuffed peppers. Not all stuffed peppers are created equal. I know that this sounds strange but it is true. That said, I would like to give my version of

The Stuffed Pepper

1 lb Hamburger

1/3 Cup Rice (uncooked)

a little onion (as much as you like)

some bread crumbs or cracker crumbs (which ever)

Salt pepper & garlic salt (how ever much you desire)

1 egg

mix together and stuff into Peppers that have been cut open on top and the seeds and membranes removed. put in shallow pan

Pour a can of beef broth and a can of diced tomatoes over the peppers cover with foil and cook at 350 for an hour and a half or two.

It is a meal in its self. Enjoy!

Parmesan Chicken

[Picture added by carizolli (9/14/08) - I made this for dinner tonight. I breaded the chicken with crushed Ritz crackers w/Italian seasonings. It was absolutely delicious! I also didn't have any parmesan cheese - DON'T LAUGH - parmasean chicken w/out parmasean - I know! But it was great even with just mozzarella.]

OK. First let me say that this is just the name I called this because I used Parmesan Cheese.

In a 9x13 cake pan Pour some of the Italian sauce (see the recipe below) in the pan just to cover the bottom.
In a large frying pan brown(don't cook) the boneless skinless Chicken breast in butter. As many as you need. (A slight variation is to dip the chicken in butter and then in Italian flavored bread crumbs before browning.) Put the browned chicken breast in the cake pan place a piece of mozzarella cheese on each breast.
Pour the remaining sauce in the frying pan and stir to pick up the drippings from the pan.
Pour over the chicken in the cake pan and sprinkle Parmesan cheese on top (be generous).
cover and bake at 350 for about an hour and a half. Serve with pasta of your Choice.

Italian Red Sauce

This was given to me by our good friend Dave Porter. He served a mission in Italy were he learned how to make the sauce.
In a big sauce pan combine
1 Bottle of home canned tomatoes ( I sometimes use a quart size store bought can)(Rendy uses fresh tomatoes and purees them if you do this be sure and add 1 tsp salt and 1 tsp sugar)
1 Large can of tomato paste
2 Tbs. Italian seasoning (Rendy uses fresh Italian herbs in his)
2 cloves of garlic crushed
1 medium onion diced
Let come to a boil over medium heat and then simmer a day or a couple of hours stirring occasionally.

Garlic Fries

3 cloves garlic, minced

2 tablespoons canola oil

3 large baking potatoes, 12 ounces each

1/2 teaspoon salt

1 tablespoon finely chopped fresh parsley leaves


Preheat the oven to 450 degrees F.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

**Sometimes I will just by a bag of steak fries from Wal-Mart. It seems to soak in the garlic taste more than real potatoes. I will also put mine in an oven safe bowl after they are cooked and top with cheese and put back in the oven for the cheese to melt.**

Corn on the Cob

We picked up some corn on the cob from the farm and I wanted a new way to cook it. I found this recipe on Recipezaar.com (one of my fave recipe sites, if you couldn't tell!). Anyway, it was absolutely delicious! I didn't put any additional butter or salt on it after it was cooked - it was perfect right out of the pot! Also, I halved the recipe because. I was only cooking 5 ears of corn and I don't own a pot big enough for all that milk and water!

Ingredients:

• 1 gallon water
• 1 quart milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon red pepper flakes (optional - I left this out since we didn't have any on hand - plus, I didn't think my kids would eat it.)
• 12 ears fresh corn, shucked and silk removed

Directions:

1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
3. Remove the pot from the heat and let stand until needed.
4. Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

Salmon Ball

This is a recipe that Grandma Sprague got when she went to a dinner at the Eugene Hotel.

1 16 oz. Can of Salmon ( I found that the red salmon though more expencive is the best)

1 8 oz. block of cream cheese

1 tsp. minced onions ( Jennie likes to use fresh ones I like the dehydrated ones. It's your Choice)

chopped nuts (optional because some do not like nuts myself the nuts make it good Walnut or peacans.

Clean bone and skin from salmon.

Add to soft cream cheese and minced onions.

Shape into a ball or a log and roll in the Nuts.

Refridgerate

Serve with crackers of your choice.

Cranberry Bliss Bars

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350°F.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Makes 16 bars.

Caramel Corn

I wanted a treat tonight but didn't have much to work with. We had microwave popcorn, but that alone wasn't going to do it for me! I needed something simple since it's after 10:00 p.m. and I'm still working on my lesson for church tomorrow *procrastinator* I found this recipe on Recipezaar.com and it was delicious! It wasn't pretty though so I didn't take a picture.

Easy No-Bake Caramel Popcorn:

Ingredients

• 1 (4 ounce) bag microwave popcorn
• 1/4 teaspoon salt
• 1/4 cup packed brown sugar
• 1/4 cup butter or margarine

Directions

1. Pop the microwave popcorn and set aside in a pan or bowl lined with wax paper.
2. Combine butter, brown sugar and salt together in a saucepan
3. Heat until completely melted.
4. Pour over popped corn immediately.May be eaten warm or cool
5. Enjoy!

Carmel Pecans

1/2 Cup Pecans
1/2 Cup Brown Sugar
2 Tbsp Butter

Mix butter and brown sugar together and bring to a boil. Add pecans and mix until creamy. Pour on parchment paper to dry. Sprinkle over ice cream. (Best with white chocolate gelato)

Balsamic Chicken & Alfredo

2 Chicken Breasts, sliced thin
1 Tbsp Oil
1/2 Cup Balsamic Vinegar
2 Tbsp Honey
8 Oz Pasta
1 Cup Alfredo Sauce (try Rachel's recipe:))
Seasons to taste

Bring Balsamic and Honey to a boil and simmer for 15 minutes. Heat oil in skillet, add chicken and seasonings and cook through. Bring a pot of water to boil, add pasta, cook until al dente. Pour Alfredo over hot pasta. Serve with chicken and drizzle Balsamic glaze.

Its super yummy!

Cranberry Sauce

Already thinking about Thanksgiving :)

Ingredients:
1 c cranberries
2 T frozen concentrated O.J. (thawed)
1 1/4 t orange marmalade
1 t sugar

Directions:
Combine together in blender or food processor.

We double the recipe for larger parties because it just doesn't seem to make enough. I love this stuff! And it's totally worth buying a whole jar of orange marmalade even if you only use 1 1/4 teaspoon out of the whole jar!

Egg and Bacon Pie

Old family favorite (taken from MyFamily)

Egg and Bacon Pie
Ingredients:
1 double pie crusts
8 eggs
1/2-3/4 c. milk
Salt and pepper to taste
 bacon (crisped) or ham...or sausage
shredded cheese (optional)
Directions:
Chop up bacon and spread in bottom of prepared pie pastry, pour egg mixture over bacon, put  pastry on top and seal around the edges and cook at 350* about 1/2 hr. or until golden brown.

Number Of Servings:8 servings

Egg and Bacon Pie

Old family favorite :)

Ingredients:
2 double pie crusts (prepare 2 pie tins)
8 eggs
1/2-3/4 c. milk
Salt and pepper to taste
1 lb. bacon (crisped) or ham...or sausage
shredded cheese (optional)

Directions:
Chop up bacon and spread in bottom of prepared pie pastry, pour egg mixture over bacon, put 2nd pie pastry on top and cook at 350* about 1/2 hr. or until golden brown.

Number Of Servings:12-16

Alfredo Sauce (Tastes like Olive Garden's)

Ingredients:
1/2 C Butter
2 Cloves Garlic
2 C Heavy Cream
1/8 tsp Pepper
Pinch of Salt
1 1/2 C grated Parmesan Cheese

Directions:
Melt butter in a medium saucepan over medium/low heat.Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 min. or until thick.

I will usually add more cheese to make it thicker. Sometimes Mark will add a mixture of equal amounts of water and corn starch to thicken as well.

White Chicken Chili

Ingredients:3 cans navy beans (Don't Drain)4 cloves garlic, minced
½ c. butter
¼ c. flour
¾ c. chicken broth
2 c. half & half
1 tsp. tabasco
1½ tsp. chili powder
1 tsp. cumin
1/4 tsp. salt
½ tsp. pepper
8 oz. can chopped green chilies
2 lbs. boneless skinless chicken breasts, chopped
1½ c. Monterey Jack cheese, shredded
½ c. sour cream

Directions:
Saute garlic in 2 tsp. butter, brown chicken. Add remaining butter & whiskin flour.
Add broth and half & half, stirring constantly. Simmer for 5minutes. Stir in spices and then add everything except for the sour cream.Simmer for 20 minutes. Just before serving add sour cream.

I got this recipe from an old coworker. It is really yummy with tortilla chips!

Crockpot Beefy Taco Bean Soup

2 lbs. rump roast (I use either hamburger or boneless/skinless chicken breasts)
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes (I have also used beef stock which makes it a little less chili-like - but still very tasty!)
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like. (I like to top it with sour cream, guacamole, olives and cheese. Then I cut flour tortillas into triangles and fry them up like chips - use that instead of a spoon - DELISH!)

I found this recipe at Cooking Cache.