Chez Crenshaw

Epicly Delicious Pizza Sauce

2011-08-27T14:27:00.000-07:00

I was bored of our pizza recently (as you may know, we have a pizza and movie night once a week, so we eat a LOT of pizza) so I did some research and found this recipe. I totally heart it and you will, too.
ps- I'm also including the new dough recipe which was fabulous!

Sauce
1 Tbsp olive oil
1/4 medium onion
1/2 Tbsp chopped garlic
1 (14 oz) can diced tomatoes
1 Tbsp chopped fresh basil
1/2 Tbsp dried oregano
salt and pepper

In a pot, heat olive oil over medium heat. Add onion and garlic and saute a couple of minutes. Add remaining ingredients and simmer for ~15 minutes. Run this through food processor or blender to make it a little less chunky.

Dough
4 C. bread flour (or all purpose. Bread flour makes it crispier, ap makes it chewier)
1 tsp sugar
1 envelope instant dry yeast
2 tsp kosher salt
1 1/2 cups water, warmed to 110 degrees F
2 Tbsp olive oil, plus 2 tsp.

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 Tbsp oil and beat until the dough forms a ball. If it's too dry, add more flour, 1 Tbsp at a time until soft but no longer sticky. Scrape it onto a lightly floured surface and knead until it's a smooth ball. Rub the remaining 2 tsp oil into a large bowl, add dough, cover with plastic wrap and let rise in a warm place till double, about an hour. When doubled, divide in half and let rest, covered for 10 minutes. Stretch into a 12-14 inch circle top with epic sauce, your choice of toppings, and fresh mozzarella cheese. Cook on HOT pizza stone at 500 degrees F for 10-15 minutes. Cool slightly. Scarf.

pps- I got the recipes off foodnetwork.com. The sauce is Sandra Lee's and the dough is Bobby Flay.
ppps- While looking for an accurate pizza photo on the web, I ran across this and just had to include it for funzies.

Outrageous Chocolate Chip Cookies

2011-08-18T07:41:00.000-07:00

This is another recipe I took from Susy, because I know that several people have asked for it. It is a recipe she got from our Aunt Julette.

1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter (or Susy suggests using 1/4 cup butter and 1/4 cup Crisco)
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1/2 cup oatmeal
1 tsp baking soda
1/4 tsp salt

1 package chocolate chips (6 oz)

Beat sugar, butter, peanut butter, vanilla and egg in medium bowl until creamy and blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.

Using an ice cream scoop, drop dough 2 inches apart on ungreased cookie sheet. Bake 350 degrees for 12 minutes, and let rest for 3 minutes on sheet before removing to cooling rack. Enjoy!

Kickin' Lime Marinade

2011-08-18T07:31:00.000-07:00

This is a recipe I got from Susy. She says that she will never post a recipe on here cause it is too much trouble to type it in. I think she is ridiculous, but was tired of asking for this recipe, so while at her house on Sunday I took it and am putting on the blog for her. So there.

This marinade is great for chicken or shrimp.

1/4 cup olive oil
1 small onion, chopped
3 Tbsp minced garlic
3 Tbsp orange juice concentrate
1 lime - juice and zest
3/4 tsp cumin
1 Tbsp grilling spice (use your favorite - or you can make a blend of salt, pepper, oregano, garlic)

Zest and juice the lime. Heat oil and saute onion and garlic. Add remaining ingredients and simmer until combined. Marinate chicken or shrimp for several hours or up to a day. Cook in the grill. (Or you can put meat and marinade together in a large skillet and cook, then serve over rice.)

Hot Chicken Casserole

2011-08-12T20:10:00.000-07:00

This is one of my favorite chicken casseroles. It is especially good in the spring and summertime - at least I think it has the flavors for that time of the year...

Ingredients:
2 cups cooked, diced chicken
2 cups chopped celery
1/2 cup slivered almonds, toasted
1/3 cup finely chopped green bell pepper
2 Tbsp finely chopped onion
2 cups cooked wild rice
1/2 lb cheddar cheese, cubed
potato chips, crushed (for top)

Dressing: 1/2 tsp salt, 2 Tbsp lemon juice, 3/4 cup mayo

Mix dressing in large bowl. Add all remaining ingredients to dressing, except potato chips, and toss together. Put in buttered or greased 13x9 pan and top with crushed potato chips.

Bake at 350 degrees for 20 minutes.

Homemade Mexican Pizzas

2011-06-15T11:33:00.000-07:00

I've made this several times recently and it's super delicious. A lot like those yummy Taco Bell ones.

1 lb ground beef
1 can refried beans
4 large flour tortillas
cheddar cheese
oil
salsa
taco sauce (optional)
sliced green onion
diced, fresh tomato
sliced black olives (optional)

Preheat oven to 400 degrees.
Brown the hamburger meat and make it the way you do for tacos. Set aside. Heat a separate skillet, large enough to fit a tortilla, to medium-high with oil in it, enough to fry up some tortillas. When oil's hot enough to bubble when tortilla enters it, drop one in. Pop bubbles that form so that it's flatish. Flip if need be and remove when it's golden brown. Repeat with remaining tortillas. Heat refried beans and set aside. Now assemble your scrumptious creation. On a cookie sheet, place 2 tortillas (side by side) cover each with a LARGE dollop of refried bean, then an equally large dollop of taco meat, then another crisp tortilla. On top of this, spread a layer of salsa (which I like to mix with taco sauce) and then a layer of cheddar cheese. Place in oven for 5-10 minutes or till melty. Meanwhile, chop your veggies for the top. When it comes out, sprinkle top liberally with sliced green onion, diced fresh tomatoes, and black olives (if you like). Cut up and enjoy.
I will tell you that this is a big serving. Larger than the fast food version, so I think 3 people could easily share 2 of these and be stuffed. Enjoy!

Bacon n' Grits Egg Drop Soup

2011-06-04T09:36:00.000-07:00

After eating leftover gumbo for breakfast the other day; I began lamenting about how Americans, as a whole, don’t eat soup for breakfast. Most soups make wonderful filling and very nutritious breakfasts, even my favorite Chef, Author and foodie extraordinaire Anthony Bourdain often sings the praises of soup for breakfast on his show and in his books. All this started me thinking, soup basically began as a simple peasant food, a way to stretch what little food was available.

Thinking along this line I started thinking how many Western European breakfast foods began the same way. People would make use of what they had, when times were good they would eat things like last night’s stale bread toasted and buttered, served with fresh fried eggs, from their own chickens, maybe some fried cured meats. In harder times they would mainly eat boiled ground corn, or wheat, or oats designed fill you up for a hard day in the fields.

That brief history finally brings us to the recipe, I thought about my favorite soup using eggs, the classic peasant dish Egg Drop soup, a great use of eggs and very filling. After the soup I thought about what classic American “peasant” foods were usually served with eggs, Grits of course, and you always need Bacon to accompany any meal of eggs and grits. With that said this dish is perfectly pure Southern American breakfast combined with a classic Asian soup. After serving it up this morning to my “trusted panel of taste testers”, The wife said it was good, and my daughter Abby agreed when she said “Mmm.. t’s good soup!” she’s such a foodie and has always been a fan of fusion cuisine.

What You Need:

4 cups chicken stock

1 cup cream or half/half (optional, can substitute 1 cup stock)

4 eggs, lightly beaten + 1 tbls water

1 pkg Bacon sliced or roughly chopped (about 1lb)

1 tbls vegetable oil

2 tbls butter

1/2 cup onion, diced

1 tbls dried parsley (or 1/4 cup fresh can be added right before serving)

Salt and pepper (white if you have it) to taste

1/4 to 1/2 cup finely grated sharp cheese (like cheddar or parmesan)

How It's Done:

In wide soup pot heat oil, add the Bacon, fry till done, remove bacon to drain leaving behind a little bacon fat in the pot. (Setting aside ¼ cup for garnish)

*While bacon is cooking prepare as 3 servings (about 3 cups prepared) instant grits as directed in a separate pot/bowl.

Return soup pot to medium heat, once heated add onion and sauté 2 min, add mushrooms cook 1 additional min

Add the Stock and bring to a boil. Add the pepper, salt, and parsley. Cook for about another minute. (Taste it, then season to taste)

This is the only tricky part, once rolling boil is going turn off the burner and remove pot from heat.
Very slowly pour in the eggs in a steady stream (beating the egg in a liquid measuring cup makes this much easier). To make the ribbons, stir the egg gently in a clockwise direction until they form.

Once ribbons have formed add Grits (best to add while before completely set up) and Bacon stir until thoroughly combined. As the soup sits the grits will continue to thicken if you like a thiner soup eat right away, if you like a thicker soup simmer extra 10-15 min. Yields: about 5-7 cups soup.

Serve in bowls and garnish cheese and Bacon, and some buttered toast. This soup is VERY filling, so good luck finishing a bowl, and is best on a cold day.

As a variation you can always add items like fresh sliced mushrooms, celery, peppers, summer squash, etc. Anything you like in an omelet would probably taste good in this soup.

Enjoy!

Strawberry Tiramisu

2011-05-26T08:27:00.000-07:00

I have always loved the idea of tiramisu, but because of the coffee have never made or eaten it. Until one day I saw Giada De Laurentiis make raspberry tiramisu on Food Netword - genius! But since I don't like raspberries I knew I would substitute strawberries instead and it is divine! She also uses alcohol, so I changed her recipe slightly and this is what I came up with. But keep in mind that you could use pretty much any fruit - I just happen to love strawberries. However I have recently been thinking that I need to try this recipe with my new favorite fruit - Blackberries! Ooh, or peaches! You see, like I said, any fruit will work.

Ingredients:
1 cup seedless strawberry jam
6 Tbsp orange juice
1 lb mascarpone cheese, at room temperature
1 cup heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
28 soft ladyfingers
2 pints fresh strawberries, sliced
Powdered sugar, for serving

Directions:
-Stir the jam and 4 Tbsp of orange juice in a small bowl to blend. (I find this step a little easier if you nuke the jam in the microwave for about a minute first. Just let it come back to room temperature before you use it.)
-Combine the mascarpone and remaining 2 Tbsp of orange juice in a large bowl.
-Using an electric mixer beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
-Using a spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
-Line the bottom of a 13x9x2-inch glass baking dish or other decorative dish with half of the lady fingers. Spread half the jam over the ladyfingers. Spread half the mascarpone mixture over the jam, then cover with half the sliced strawberries. Repeat layering with the remaining ladyfingers, jam, mascarpone mixture and strawberries. Cover and refrigerate at least 3 hours or overnight. (But the longer you let it set, the better it is. So plan to give it as many hours as you can between 3 and overnight.)

Dust with powdered sugar and serve.

S'more Cookie Bar

2011-03-18T18:24:00.000-07:00

It has been a while since I have contributed here, so I figure I'd post a tasty treat I ran across a while back.

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

Resurrection Cookies

2011-03-14T10:25:00.001-07:00

This recipe came in my MOPS magazine this month and I thought it was so cute! I was hoping to do this with our kids over Easter and then I remembered that we'll be in NC for easter! So maybe a bunch of us can do this together. :)

Need:
1 c. pecans (or 1 c. mini chocolate chips)
1 tsp. vinegar
3 egg whites
pinch of salt
1 c. sugar
red food coloring
ziploc bag, wooden spoon, tape, scriptures

Preheat oven to 300 degrees.
Place pecans in bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the roman soldiers beat him. Read John 19:1-3.
Let each child smell the vinegar (or dip finger in to taste) before putting it into a mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life so that we could live again. Read Mormon 9:13 (this was originally John 10:10-11 but I felt the other scripture explained it better.)
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Then have them put in a drop of red food coloring. Explain that this represents the bitterness of our sins that Jesus took upon himself and the blood that he sweat as he atoned for our sins. Read Luke 22:42, 44. (I changed this one too. It didn't have the red food coloring, and the salt was to represent the salty tears shed by jesus' followers and the bitterness of our own sin. reading Luke 23:27)
Add sugar. Explain that the sweetest part of the story is that Jesus atoned for us and died for us because He loves us. He knows us and wants us to know Him. Read Moses 1:39 and John 3:16-17.
Beat egg white mixture with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that much work is needed to repent and become like Jesus and gain the gift of eternal life that He provided for us. Read Alma 34:37-38. (since they didn't use the red food coloring they said to explain that the color white represents the purity of those whose sins have been cleansed by Jesus reading Isaiah 1:18 and John 3:1-3.)
Fold in broken nuts. Drop by teaspoonfuls onto a cookie sheet covered with wax paper. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers felt despair when the tomb was sealed, too. Read John 16:20-22.
On Easter morning, open the oven and give everyone a cooke. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. He is risen! Read Matthew 28:1-9.

I thought this was a great way to have fun talking to kids about the real reason for Easter! I changed some of it because I wanted to include the atonement with the resurrection, but if you don't you could leave it the original way. Happy Easter!

Ham & Cheese Pastry Cups

2011-01-28T14:32:00.000-08:00

Catherine made these for our book club last week and they are divine - so thanks to the Plautz family for the recipe!

1 (17 1/4 oz) package frozen puff pastry (2 sheets)
1 (8 oz) package cream cheese, softened
1 cup Swiss cheese
4 ham slices, finely chopped
2 Tbsp dried, chopped chives or 3 Tbsp fresh
1 beaten egg
2 Tbsp Hidden Valley buttermilk ranch dressing powder

Preheat oven to 425 degrees

On a lightly floured surface unfold puff pastry. Cut each rectangle into 30 equal squares. Stretch each square to make 2-3 inch square. Place squares in greased mini muffin pans. Corners will hang over the edge.

Stir together cream cheese, Swiss cheese, ham, chives, egg, and ranch dressing powder until well blended. Spoon about one heaping teaspoon into each pastry cup. Bake for 15-18 minutes until golden brown.

Makes 5 dozen

LOUISIANA GUMBO

2011-01-10T13:13:00.000-08:00

Here's a great quote to go with this recipe:
"Rice is great if you're really hungry and want to eat two thousand of something." - Mitch Hedberg

I just made a big pot of this yesterday and was able to put enough in the freezer for two more meals. Yum!!

I got this Gumbo recipe at a RS meeting years and years ago. Bro. Bob Williams did a demo for us on how to make authentic Louisiana gumbo. Here's the recipe he gave us.
-Must be served over rice.-

1 - 3-4 lb chicken (or same amount of seafood, shrimp, etc.) I usually make it with chicken
2 Tablespoons red pepper (I use a LOT less - since Dad doesn't do spicy.)
1/2 cup cooking oil
1/2 cup white flour
*about 2 c. (or as needed) water the chicken was cooked in (broth)
1 cup onion, chopped
1 large bell pepper, cut up
1 lb smoked sausage, sliced into circles
2 cups chopped celery
1 - 16 oz. can okra
1 - 24 oz. can stewed or crushed tomatoes
1 - 16 oz. can tomato sauce
1/4 cup chopped parsley
garlic salt (be generous)

- Can sprinkle with Gumbo file´ near the end for thickening, if desired

Put whole chicken into a pot to boil with just enough water to cover and the red pepper. When chicken is done, set aside and let cool. (*Be sure to save some of the broth for later.) When cool, remove meat from the bones and the skin, breaking into pieces. Brown meat in a frying pan with the cooking oil. Drain and remove chicken from oil. Add flour to frying pan with oil just used for chicken. (Can add a little more oil if needed.) Brown the flour, stirring constantly to make sure it doesn't burn. Remove from heat and gradually stir in the *saved broth to make a thickening gravy. (roux) Stir until smooth. Put chicken and gravy mixture into a large soup pot or slow cooker. Add remainder of ingredients to pot and cook on low heat for two or three hours. To make mixture hotter, add cyan pepper.
Serve over rice with crackers, adding Tabasco or hot sauce to taste.

(CAUTION: Do not get any of this mixture on your head, or your tongue will beat a hole through your brain trying to get to it.)

Chocolate Candy Bar Cake

2010-11-29T14:55:00.000-08:00

1 Swiss Chocolate Cake Mix (or German Chocolate)*
1 8 oz Package Cream Cheese (softened)
1 cup Powdered Sugar
1/2 cup Sugar
10 Milk Chocolate Candy Bars with Almonds (I use Hershey Bars with Almonds, though you could really use any candy bar you want)
1 12 oz Container Cool Whip

1. Make cake according to directions in three 8" cake pans and bake at 325 degrees for 20-25 minutes. Let cakes cool completely on wire racks.

2. Beat cream cheese and sugars at medium speed until creamy

3. Chop 8 of the candy bars finely and fold into the cream cheese mixture then fold in the cool whip.

4. Frost cakes, then chop remaining 2 candy bars and sprinkle on top. (I say 'sprinkle' but they pretty much just cover the whole top of the cake. Or even the whole cake like the photo, if you like.)

5. Enjoy!

*I've made this cake with a darker chocolate cake mix before and it's just not as good. You'd think more chocolate would be better, but in this case I promise it's best with a lighter chocolate cake.

Black-Bottom Pecan Cheesecake Pie

2010-11-19T13:21:00.001-08:00

So with Thanksgiving coming up I've been thinking a lot about pie (hence my next next 2 posts) - and apparently not thinking about any pies, but more specifically black-bottom pies. Mmmm. And also because sometimes it's nice to throw a different kind of pie at the Thanksgiving table then the usual pumpkin, pecan, apple. (Oh, not that I'm condoning food-fighting with these pies, in fact I am ardently opposed to such actions. These pies are too delicious to be thrown at anyone. Savor them. Savor them, I say.)

1 9 inch Piecrust
1 cup Semisweet Chocolate Chips
3 Tbsp Whipping Cream
1 8oz Package Cream Cheese, softened
4 Large Eggs
3/4 Cup Sugar, divided
2 tsp Vanilla Extract, divided
1/4 tsp salt
1 cup Light Corn Syrup
3 Tbsp Butter, melted
1 1/2 cups Pecan Halves

1. Preheat oven to 350 degrees

2. Unroll piecrust; fit into 9-inch pie plate according to package directions. Fold edges under and crimp.

3. Microwave chocolate chips and whipping cream in a small glass bowl at MEDIUM (50% power) 1 - 1 1/2 minutes or until chips begin to melt. Whisk until smooth, set aside.

4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5. Whisk together corn syrup, melted butte, remaining 3 eggs, remaining 1/4 cup sugar, and 1 tsp vanilla. Stir in pecans; pour over cream cheese layer.

6. Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. cool completely on a wire rack.

I made this for Thanksgiving a few years ago and it is delish. It's like your 3 favorite pies in one - pecan, cheesecake and chocolate. Enjoy!

Black-Bottom Banana Cream Pie

2010-11-19T13:05:00.000-08:00

So although this one is seemingly out of season for Thanksgiving - all I have to say is this: is any pie really ever out of season? I think not. And besides you can get awesome bananas all year long. But if it bothers you, just save the recipe until spring.

1 9 inch Pastry Crust
3 Tbsp Cornstarch, divided
2 Tbsp Sugar
2 Tbsp Unsweetened Cocoa
Dash of Salt
1 1/3 cups Milk, divided
1 oz Semisweet Chocolate, chopped
1/2 cup Sugar
1/4 tsp Salt
2 Large Eggs
1 Tbsp Butter
2 tsp Vanilla
2 oz Block-style Cream Cheese
2 Cups Sliced Bananas (about 2 lg bananas)
1 1/2 cups Whip Cream
Chocolate Curls (optional for garnish)

1. Prepare and bake pie crust. Cool completely.

2. Combine 1 Tbsp cornstarch, 2 Tbsp sugar, cocoa and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low, cook one minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

3. Combine 2 Tbsp cornstarch, 1/2 cup sugar, 1/4 tsp salt, eggs, 1 cup milk, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. stir in remaining custard.

4. Arrange sliced bananas on top of chocolate layer, spoon custard over bananas. Press plastic wrap onto surface of the custard and chill for 4 hours. Remove plastic wrap, spread whip cream over custard, garnish with chocolate curls and chill until ready to serve.

Chicken Noodle Soup

2010-10-08T17:51:00.000-07:00

I made this yummy chicken noodle soup. (Not my picture below)

INGREDIENTS:
4 cups wide egg noodles
1 tsp vegetable oil
12 cups chicken broth
1 WHOLE rotisserie chicken (bones and all)
2 packets of Goya Sazon
2 cups baby carrots (chopped)
1 medium onion (chopped)
1/3 cup cornstarch
1/4 cup water

DIRECTIONS:
Boil egg noodles in a large pot of salted water with the vegetable oil for 8 minutes. Drain, rinse and set aside.

In a large stockpot combine broth, WHOLE chicken and Sazon. Bring to a boil. Stir in carrots and onion. Reduce heat, cover and simmer for 45 minutes (until carrots are soft and chicken falls apart). Stirring occasionally.

Remove chicken bones as best you can without burning yourself.

In a small bowl, mix cornstarch and water together until dissolved. Slowly add to the soup stirring constantly.

Add noodles to soup just before serving.
ENJOY!!!

Sour Cream Enchiladas

2010-10-08T15:01:00.000-07:00

This is my absolute favorite meal! Every year I want sour cream enchiladas and strawberry cake for my birthday. Yuummmy!

And to show you how simple they are I took step-by-step photos. You're welcome.

1 dozen corn tortillas

Sauce:
2 Tbsp minced onion
1 clove garlic, minced
2 Tbsp oil
1 Tbsp flour
1 large can whole tomatoes
2 tsp salt
1 tsp ground cumin
1 tsp chili powder
dash black pepper

Filling:
1 8oz carton sour cream
4 oz monterey jack cheese, grated
4 oz cheddar cheese, grates
garlic powder and onion salt to taste

To make sauce saute onion and garlic in oil. Add flour and blend well. Put tomatoes and spices into a blender and blend until pureed. Pour mixture into sauce pan with onion and simmer.

To make filling combine sour cream, cheeses and spices in a large bowl.

Melt lard or Crisco in a frying pan (I prefer this but you can use oil too) and dip tortillas to soften.

Then dip tortilla into the sauce.

Fill with heaping Tbsp of filling.

Roll up and place in a baking dish.

Pour remaining sauce over enchiladas.

Top with grated cheese.

Cover with aluminum foil and bake 20 minutes at 350

(serves six - but of course I always double the recipe.)

Pumpkin Spice Cream Cheese Spread

2010-09-30T01:14:00.000-07:00

I think this is yummy and simple treat for Autumn!

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy. Add pumpkin, spices and vanilla and beat til smooth, Refrigerate for at least an hour.

When chilled I love to spread it on a toasted bagel.

Enjoy!

White Chicken Chili

2010-09-25T20:00:00.000-07:00

This is Amanda's favorite soup, and A Southern Season classic.

It's great variation on a southwest dish.

Directions

2-4 Whole Chicken Breast (seasoned with salt, pepper, and cumin. Then roasted in oven @ 400F till done.)

1 Sweet onion, medium dice

1/4 Cup jalapeños, fine dice

2 Cans Great Northern Beans

1 quart Heavy cream

1 pint Milk

1/2 tsp. Cayenne

1 bunch cilantro (Optional for garnish)

Directions

1. Sauté onions and jalapeños in a little olive oil in a large sauce pot.

2. Shred or chop roasted chicken into bite size pieces and add to vegetables.

3. Add beans and cream and hold at a low simmer for 1 hour.

4. Add cilantro and cayenne then your ready to serve.

Don't be afraid of the jalapeños because the cream mellows the dish out, but if you're scared a can of green chilies is good to be used as a substitute.

Enjoy!

Semi-Homemade creamy "Hamburger Helper"

2010-07-29T16:31:00.000-07:00

Tonight I started to brown some ground beef before I checked to see if we had any Hamburger Helper. So I made this up and everyone liked it.

Ingredients
1 lb ground beef

1 tbs kosher salt

1 tbs soy sauce

1 tbs apple cider vinegar

1 tsp accent (MSG)

1 tsp garlic powder

1 box mac&cheese
1/2 stick butter
1 cup milk
2 cup water
4 oz cream cheese

Directions
Brown the ground beef on about 6 or 7 (med-high) with the salt, soy sauce, vinegar, MSG, and garlic. Add the rest of the ingredients and bring to a boil while stirring. (Make sure the butter and cream cheese are melted.

Reduce to 2 (low) and simmer for 9 minutes covered, stirring occasionally.

Let rest for 5 -10 minutes to thicken (and cool) before serving.

Best Banana Bread

2010-07-29T11:00:00.000-07:00

Ingredients

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts (I omitted these)

Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. (I used two silicone loaf pans - ungreased)

Blend the bananas, sour cream, eggs and vanilla in a stand mixer and set aside.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of a stand mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pans. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

So yummy! We finished the whole loaf that night. Here is my picture:

Toasted Ciabatta Sandwich

2010-04-18T16:19:00.001-07:00

I created this the other day and it was so yummy I've made it about 8 times since.
Ingredients:
ciabatta roll
mayo
spicy mustard
muenster cheese
salami
roast beef
tomato
oregano, salt, pepper

Turn on broiler. Open roll and slather one side with spicy mustard and the other with mayo. Place several slices of both salami and roast beef on one side and top BOTH sides with a slice of cheese and place under broiler till beautiful. Once removed sprinkle with oregano, salt, and pepper and top with sliced tomatoes. Slice. Eat. Rejoice.
You're welcome. (you'll see.)
ps-I've also tried this with ham and it's good, too. Provolone would also be yummy, as would some sliced red onion.

LEMON PASTA WITH ROASTED SHRIMP

2010-03-06T04:26:00.000-08:00

by Ina Garten

(This is a super easy and delicious recipe. Love it! - Mom)

Ingredients:
• 2 pounds (17 to 21 count) shrimp, peeled and deveined
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound angel hair pasta
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 lemons, zested and juiced
Directions:
Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Side note: I heard recently that you only need to remember two things when cooking shrimp. - "C" and "O" - If the cooked shrimp is shaped like a C, its properly cooked. If its shaped like an O, its overcooked.

Red Velvet Cake Cookies

2010-02-23T13:55:00.000-08:00

I made these for Sarah's bridal shower and they were delicious! And I've been thinking that if you left out the red food coloring and added a little more chocolate to the batter, you could make the frosting for German Chocolate cake and then have German Chocolate cake cookies with this recipe too. Maybe I'll try it and let you know how it goes... But anyway here's the recipe.

For the Cookies:
1 oz semisweet chocolate, chopped
1/2 oz milk chocolate, chopped
12 Tbsp unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 Tbsp red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

For the Filling:
8 oz cream cheese, at room temp
3 Tbsp unsalted butter, at room temp
2 1/2 cups confectioners sugar, sifted
1 vanilla bean, halved and seeds scraped (I didn't have a vanilla bean so I just added 1 1/2 tsp vanilla extract.)

Make the cookies: Preheat oven to 375. Line 2 large baking sheets with parchment paper. combine the semisweet and milk chocolate in a microwave safe bowl and microwave at 50% power until melted, about 2 minutes. Whisk until smooth. Whisk the melted butter, sour cream, eggs, vinegar, vanilla extract and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate. Scoop heaping tablespoonfuls of batter (I used my small ice cream scoop) onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8-10 minutes. Let cool 10 minutes on the baking sheet, then transfer to racks to cool completely.

Make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners sugar and vanilla seeds (or vanilla extract). Sandwich a heaping tablespoonful of filling between 2 cookies, repeat with the remaining cookies and filling. (And when this says heaping - it means heaping. I found the cookies tasted best with quite a bit more filling than I expected.) Refrigerate 30 minutes before serving. (I didn't actually do this last step - who wants to spend 30 minutes with cookies in the fridge when you could be eating them?? Not me!)

And as a side note I do admit that this recipe seems kind of complicated with too many ingredients and steps - I also admit that I probably wouldn't have made them because of all the ingredients and steps, except they were for a shower for someone who loves red velvet cake. But they are actually pretty simple to make and very yummy. So worth it. Enjoy!

7 Layer Bars

2009-12-11T14:19:00.001-08:00

Since Mom so wonderfully posted the black skillet cookies, I'll post the 7 layer bar recipe. A few people have asked me for it over the years, so just in case you need it...
Layer in a 9x13 pan:
1 stick melted butter
1 1/2 c. graham cracker crumbs
1 c. coconut
1 1/2 c. chocolate chips (8 oz)
1/2 c. butterscotch chips (4 oz)
1 can sweetened condensed milk
1 c. chopped pecans

Cook in 325 degree oven for 25 minutes. Cool. Cut. Rejoice!

BLACK SKILLET COOKIES

2009-12-08T12:51:00.000-08:00

This recipe gets its name because its usually made in a cast iron (black) skillet.

1/2 cup margarine
3/4 cup sugar
1 cup chopped dates
2 eggs, beaten
1 cup chopped nuts
1/2 teaspoon vanilla
2 cups crispy rice cereal
1 1/2 cups shredded coconut

In a large skillet, over low heat, melt butter, stir in sugar, dates, and eggs. Cook slowly and stir until thick. About 10 minutes. After mixture thickens, remove from heat and stir in nuts, vanilla and cereal. Spread coconut out on waxed paper. Scoop teaspoonsful of the mixture, shape into balls and roll in coconut to coat. Place in the refrigerator to set.

chicken salad lettuce wraps

2009-11-06T07:44:00.000-08:00

While Travis has been on his P90X program we've made a few of the recipes in the book and they've all been really good, but this is our favorite!

2 cooked, cooled, and diced boneless, skinless chicken breasts
3 oz low fat mayo
1 1/2 Tbsp Dijon mustard
1/3 c. diced green onion
1/2 tsp black pepper
1/2 tsp. fresh dill
3/4 cup diced celery

Combine all and chill. Serve in lettuce leaves, or on bread. Next time I make it I'll probably add some halved grapes, too. Yummy!
ps-this would also be a great south beach meal.:)

Cajun Shrimp Pasta

2009-10-26T12:55:00.000-07:00

1-2 lb peeled and deveined shrimp
1 stick butter/margarine
2 Tbsp Cajun seasoning
1 cup ranch dressing
1 Tbsp mayo
Angel Hair Pasta

Melt butter in saute pan with Cajun seasoning, saute shrimp in butter until cooked through. Remove shrimp from pan, put it on a cookie sheet and keep warm in oven. Mix ranch dressing and mayo together then add ranch mix to seasoned butter (tip butter is super delicious, but it can separate at this step where if you use margarine it will not) and whisk together until well blended. Heat through and if desired add more Cajun seasoning to taste. Add shrimp back to sauce and serve warm over angel hair pasta.

You can serve this over any kind of pasta - I just prefer it with angel hair. Also if you don't love shrimp, this is really good with chicken too. Just cut a few chicken breasts into bite size pieces and follow directions above.

Sorry I don't have a photo of it, but it's super delicious - trust me!

Rosemary and Garlic Roasted Chicken

2009-08-24T08:16:00.000-07:00

Almost every time I cook a whole chicken when we have friends over for dinner, someone says that they have never cooked a whole chicken before. So if you are daunted by not knowing what to do with the whole bird - this recipe is so simple and delicious you won't be able to resist. Besides a whole chicken is so much cheaper than just the breasts that you'll save money and have leftovers! Hurrah!

3-4 lb whole chicken

vegetable oil (or if you're feeling decadent, you can use melted butter)

fresh rosemary

6-8 whole garlic gloves

salt and pepper

Preheat the oven to 450°F. Take the gizzard pack out of the chicken cavity and rinse the chicken under water. (I know, I know it starts with the gizzard pack - but I promise that's the worst part!) Pat chicken dry with paper towels and set it on the roasting rack in your pan. (Don't have a roasting rack? No problem just set it right in your pan, it'll be fine I promise.) Drizzle inside and outside of chicken with oil or melted butter and rub it in to the skin. Salt and pepper inside and outside. Put the garlic cloves and 3 whole rosemary sprigs inside the cavity, and sprinkle outside of chicken with the separated rosemary "leaves".

If you want some fabulous roasted potatoes with your chicken then quarter a few red potatoes, toss them with a little oil or butter and salt and pepper (I like to add rosemary or dill too) and put them in the pan under the rack. That way when the chicken cooks all the yummy juices drip down on the potatoes. Divine!

Cook chicken for 60 - 90 minutes, or until done (may take longer if you have a larger chicken- you can follow the cooking directions on the package the chicken comes in. But avoid chickens with the thing that pops when its done - cause they are usually overcooked by the time it pops).

Let it rest for 10 minutes then slice, serve and enjoy!

With the leftovers I like to shred the chicken and mix it into a cold pasta salad, with shell pasta all your favorite chopped veggies, mayo and italian dressing. Delish.

GRILLED FLANK STEAK

2009-08-06T08:59:00.000-07:00

By popular demand - here's the marinated flank steak recipe we all love from The Sonoma Diet by Dr. Connie Guttersen. It is soooo good!
Ingredients:
A 1 1/2 - 2 lb. beef flank steak
1/4 cup chopped fresh rosemary or 1 Tbs dried rosemary, crushed
1 Tbs chopped fresh marjoram or 1 tsp dried marjoram, crushed
1 Tbs chopped fresh oregano or 1 tsp dried oregano, crushed
3 cloves garlic, minced (1 1/2 tsp)
1 1/2 tsp paprika
1 tsp kosher salt
1 tsp crushed red pepper
1 tsp freshly ground black pepper
3 Tbs extra-virgin olive oil

Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1" intervals. Set aside. In a small bowl stir together all the herbs and seasonings. (I use my mortar and pestle to crush and combine them - then place them in a small bowl.) Stir in oil until combined.
Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1 - 24 hours. *(I place the meat in a zip-lock bag and put that in a dish or pan in the fridge.)
For charcoal grill: Place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 - 21 minutes or until medium doneness (160 degrees) turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.
Makes 8 servings.
(p.s. Take the meat out of the refrigerator about 20 minutes before you put it on the grill. It's best not to put cold meat, straight from the fridge, on the grill.)

THE BEST PECAN PIE

2009-08-06T08:02:00.000-07:00

So, recently I was in the Dallas airport and saw this tiny little cookbook called Cordon Bubba [compiled by Barry Shlachter]. Since I was on my way to see John, I couldn't resist getting it for him. Turns out it has a recipe for the best pecan pie you'll ever eat! (I always thought my mother's pecan pie was the best - but now I know better. Sorry, Mom.)
Ingredients

1 stick butter or margarine, melted
1 cup light brown sugar
1 cup light corn syrup
1/8 tsp salt
4 eggs, well beaten
1 1/2 cups chopped pecans
1 tsp vanilla
1 - 9" uncooked pie shell

Allow butter to cool, then combine all ingredients, mixing well. Pour into a 9" uncooked pie shell. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

I just made this pie...

2009-08-02T15:27:00.000-07:00

...don't be jealous. :)

2 lbs frozen sliced peaches
1/3 C. flour
2/3 cup sugar
1/4 tsp cinnamon
2 store bought, rolled, refrigerated pie crusts

Dump the first 4 into a bowl and mix together. Put one pie crust into a pie pan, dump peach mixure in and place second pie crust over top, slit top, and seal edges. Cover edges of crust with foil. Bake in 425 oven for 30 minutes, remove foil and bake for 15-30 more minutes till brown and bubbly. Let sit for at least 2 hours to set the juices. Enjoy with vanilla ice cream.
Super delicious!!

Swiss Chicken

2009-07-29T06:42:00.000-07:00

I got this recipe from a girlfriend years and years ago and it was so easy and delicious we make it all the time!

4 chicken breasts
1 can cream of chicken soup
~6 slices swiss cheese
1 box stuffing mix

Bake chicken till almost done. Make stuffing as directed, then add 1/2 the can of soup, mixing to combine. Spread the other half of can over the baked chicken and top with cheese slices. Top that with the stuffing mixure. Bake an additional 10 minutes to melt cheese, etc... We love this easy cheesy goodness!

ps- we make the veggie yummy burritos and they WERE YUMMY! We made tons so we could have leftovers and when they were finally gone I was so sad! We also made the ziplock ice cream with the kids, it was great!! Thanks Heather!!

Veggie Yummy

2009-07-14T13:51:00.001-07:00

At the request of several siblings, may I present the incredibly simple, yet delicious Veggie Yummy.

What you need:
2 med zucchini, quartered
2 med yellow squash, quartered
1 red or yellow onion, chopped
3 cloves of garlic, minced
2 cans Rotel tomatoes (as spicy as you like it)
olive oil

In a large saute pan, saute onions and garlic in a few tablespoons of olive oil. Once the onions are translucent add the chopped zucchini and squash. Cover and let simmer until squash and zucchini are soft. Add cans of Rotel tomatoes (sometimes I only need one can depending on the size of your veggies, but usually it's two) heat through and serve.

I love this recipe because you can use it a ton of different ways, so your left overs never go to waste. You can serve it on it's own as a side, over rice, in an omelet, or in a burrito with refried beans, cheese and sour cream -my personal favorite. Mmmmmm! Now that's why we can it veggie yummy! (And now I'm hungry and really want to make it.)

Homemade Ice Cream in a Bag

2009-06-25T12:13:00.001-07:00

I'm making this tonight with my Faith in God girls and think it's a super fun idea for making ice cream with kids. Or rather having kids make their own dang ice cream!

What you'll need:
1 tablespoon sugar
1/2 cup whole milk or half and half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc bag
1 gallon-size Ziploc bag
Ice cubes

How to make ice cream:
1. Fill the large bag half full of ice and add the rock salt
2. Put milk (or half and half), sugar and vanilla into the small bag and seal it
3. Place the smal bag inside the large one and seal it carefully
4. Shake and toss around the bag until the mixture is ice cream, which takes about 5 - 10 minutes
5. Wipe off the top of the small bag, open it carefull and enjoy!

*This recipe makes one serving. If you want more you can double it - but it is not recommended to more than double the recipe per gallon bag of ice.

Here fishy, fishy...

2009-06-22T18:35:00.000-07:00

Anyone have any good ideas for cooking tilapia? I make it often and am looking for new ideas. I usually saute it with olive oil, thyme, basil, bacon bits, and a squirt of lemon juice. And that is Super yummy! However we like change now and again, so the other night I tried some curry powder on it and it was just ok. (though, Holly thought it was "yuck!") Any ideas/suggestions?

Cake Wrecks

2009-06-17T16:54:00.000-07:00

This is a link to a food blog that I enjoy reading on a regular basis. It's about "professionally" decorated cakes that go horribly, horribly wrong.

The Best Spaghetti & Meatballs ever

2009-06-16T06:00:00.000-07:00

Tyler Florence's spaghetti and meatballs are fabulous! We first tried these while we were in Australia - then made some for Heather and Mark and they thought they were fabulous, too. Go Tyler Florence!! http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-and-meatballs-recipe2/index.html

The Perfect Smoothie

2009-06-14T15:58:00.000-07:00

John's last post grossed me out, so I had to post something so I didn't have to look at those creepy pickles anymore!!

This makes 2 servings of the perfect fruit smoothie.

2 c. fresh (or frozen) fruit (we prefer strawberries)
1 c. milk (skim)
1/2 c vanilla yogurt (fat free)
10-12 ice cubes (if you use frozen fruit, leave these out)
...and the secret ingredient....
1/2 small box vanilla pudding (sugar free)
Place everything in blender and blend till smooth. It's delicious!! The pudding makes it a little thicker and more sweet. It's the best!!

Koolickles

2009-06-12T14:01:00.000-07:00

A refreshing treat for the summer time, and it doesn't melt all over your hands!

How it's Done!

You pull the pickles from the jar, cut them in halves (or leave them whole), make double-strength Kool-Aid (Cherry is classic or as they say in the south RED Kool-aid), add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything, it's amazing.

Enjoy!

*You can also do this with foods like watermelon rind, green papaya, mango, and even peaches, or any porous fruit you like, try it! That is if you want a more sweet application.

Mike's Lemon Cheesecake

2009-06-11T18:09:00.000-07:00

This is a modified version of "Joanne's Almost Fat-free Lemon Cheesecake" as seen on Paula Deen.

Ingredients:

Crust:

Cooking spray
1 3/4 c. Crushed Nilla Wafers
1/4 c. unsalted butter, melted

Fillings:

3 (8-ounce) packages Philadelphia cream cheese
1 c. sour cream
2 c. sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice

Preheat oven to 325 degrees F.

Lightly spray a springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

In large bowl beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. I like to line the sides of the springform pan with strips of parchment paper. A little butter or crisco is good for getting it to stay in place while you pour in the filler. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). I don't use a waterbath for this recipe, but if you don't want the top to crack, I'd recommend one. Let cool completely.

Run a thin blade around the edge of the springform pan and remove sides. Let stand at room temperature for 30 minutes. Cool cheesecake in refrigerator several hours or overnight before serving.

Julie & Julia

2009-06-11T12:34:00.000-07:00

I saw the trailer for the movie Julie & Julia it comes out in August and I think it looks amazing! A definite must see for all cooks...

Grandma Wade's Butter Quick Breakfast Cake

2009-06-11T04:23:00.001-07:00

Here's the recipe for Grandma Wade's coffee cake.
*Note: Before making the cake, make the crunchy topping and set aside. (recipe below)

2 cups flour
1 cup sugar
3 tsp baking powder
1 tsp salt
1/3 cup soft butter or margarine (room temp. - not melted)
1 egg
1 cup milk
(This whole cake is mixed by hand, with a fork. No use of electric beaters.)
Combine dry ingredients then work in the soft butter. (You can use a pastry blender, or two knives, or, a fork to do this.) Add egg and milk and mix well with a fork. Beat batter hard for 2 minutes. Pour into greased 9" x 13" pan. Cover with crunchy topping. Bake in a 350 degree oven for 35 - 40 minutes. (Sometimes I've placed slices of drained, canned peaches on top before baking.)
CRUNCHY TOPPING
2 tablespoons soft butter or margarine
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon (can use more or less - as desired)
optional - can add 1/2 cup chopped nuts or coconut or combo of both to the topping.
Mix above ingredients well. Crumble over the top of the cake batter before baking.

Pad SEE Ew

2009-06-10T14:09:00.000-07:00

This is one of Amanda's favorite Thai dishes.

What you need!
• 1 (14-ounce) package wide rice noodles
• 1 pound Chinese broccoli or broccoli rabe
• 5 tablespoons vegetable oil
• 6 medium garlic cloves, sliced paper thin
• 2 cups thinly sliced cooked turkey (I cook it myself, can use Chicken or Beef, Put in freezer for around 10 min. makes it easy to slice, then just cook fast like you would a stir fry.)
• 1/4 cup dark soy sauce (I use Naturally Brewed)
• 2 tablespoons light soy sauce (I use Low Sodium)
• 4 teaspoons granulated sugar
• 2 large eggs

How it's done!

1. Place noodles in a large bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.
2. Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice broccoli on the bias into 1-inch-thick pieces and blanch by cooking in boiling water until leaves are wilted and stems just give when pierced with a sharp knife, about 3 minutes. Place in ice water until cold, then drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and cook until it just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1 tablespoon oil to the pan. Crack eggs into oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 3 minutes. Mix eggs into noodles and serve.

It's That Easy! And it's Gluten Free!

Enjoy.

Heather's Chocolate Chip Cookies

2009-06-10T12:44:00.000-07:00

This is a modified Toll House chocolate chip cookie recipe. It will make big, chewy cookies every time!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, melted (melt it on low in a small pot on the stove)
1/2 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoon vanilla extract
1 large egg and 1 egg yolk
1 Tbsp Milk (beat eggs and milk together and then add to mixture)
2 cups (12-oz. pkg) chocolate chips

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add egg mixture and beat well. Gradually beat in flour mixture. Stir in morsels. Drop by small ice-cream scoops onto very lightly greased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Blueberry Buckle

2009-06-10T12:15:00.000-07:00

This is one of my favorite brunch recipes.

Mix thoroughly:

¾ cup sugar
¼ cup soft shortening
1 egg
Stir in:

½ cup milk

Sift and stir in:

2 cups sifted flour
2 tsp baking powder
½ tsp salt

Carefully blend in 2 cups well-drained blueberries. Spread batter into 9” greased and floured pan (round or square).

Sprinkle with crumble mixture (since Mark doesn't like cinnamon I leave it out and add 1/4 cup of brown sugar instead):

½ cup sugar
1/3 cup sifted flour
½ tsp cinnamon

¼ cup soft butter

Bake 375° for 40-50 minutes. Serve warm or cooled.