Cajun Chicken Pasta

1 lb Farfalle (bowties)
3 skinless, boneless chicken breasts, cut into bite size pieces
4 tsp Cajun seasoning
4 T. olive oil
2 red bell peppers, sliced
16-20 mushrooms, sliced
3 green onions, chopped

2 C. heavy cream
1/2 t. dried basil
1/2 t. lemon pepper
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/4 t. Cajun seasoning

Place the chicekn and the Cajun seasoning in a plastic bag. Shake to coat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

While the pasta is cooking, saute the chicken and olive oil in large skillet over medium heat until no longer pink (7 to 10 minutes). Add the red bell pepper, mushrooms, and green onions. Saute and stir for 4 to 5 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder, black pepper, and Cajun seasoning. Simmer on low heat for about 3 to 5 minutes until heated through. Add the cooked pasta and toss it to coat thoroughly. Sprinkle with grated Parmesan cheese and serve. Serves 6-8

Yummy and Easy Fat Free and Calorie Free Alfredo

This is Sam's new favorite meal. He even brings the leftovers for lunch.

1/2 c. butter
1 (8 oz.) pkg. cream cheese
2 tsp. garlic powder
2 c. milk
6 oz. parmesan cheese (canned, not fresh)
1/8 tsp. ground pepper

Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Remove from heat when sauce reaches desired consistancy. Sauce will thicken fast, thin with milk if cooked too long.

I just served it over fettucine and grilled chicken. YUMMY!!

White Chili with Chicken

1 lb boneless chicken
1 medium chopped onion
1 1/2 teaspoons garlic powder (or one fresh clove)
1 tablespoon vegetable oil
31 oz great northern beans -- rinsed and drained
14 1/2 oz chicken broth
8 oz chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregeno
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans, broth, chilies, & seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream.

Orange Chip Cookies

2 1/4 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup NESTLE Premier White Morsels
1 Tbsp grated orange zest

Preheat oven to 350 F. Sift flour, baking soda, and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.

Yummy Lemon Pepper Pork Chops

We have pork chop issues in our family. Bret likes just plain old pork chops bbq'd and I like them to have flavor and tender. So basically cooked in the crockpot with something yummy. I've been searching for a few years for a recipe we all can agree on. In the mean time our family has been pork chop deprived. Today I found it. I made it for dinner tonight and everyone loved it. Here's how it goes:

How ever many pork chops you need for your family
Square of foil for each pork chop...big enough to wrap and seal pork chop.
Put a little butter and olive oil in the middle of each piece of foil.
Sprinkle lemon pepper on both sides of each pork chop. Place pork chop on top of oil and butter. Put a little more butter and olive oil on top of pork chop. Pour 2 tsp. of worcestershire sauce on each pork chop. Sprinkle with a little garlic salt or minced garlic and a little salt. Wrap up each pork chop and place in baking dish. If you don't put it in a dish, you will probably have a huge mess in your oven. Bake 400 for 35-45 min.

Triple Layer Chocolate Cake with Candy Bar Frosting

This won the blue ribbon at our ward party Bake-Off

Chocolate Cake

This recipe makes a 2-layer chocolate cake. If you want to do 3 layers like the picture, add another half to the recipe.

1 3/4 C Flour
2 C Sugar
3/4 C Cocoa
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1 C Milk
1/2 C Vegetable Oil
2 tsp. Vanilla
1 C Boiling Water

Combine dry ingredients in large mixing bowl. Add remaining ingredients except water. Beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into 2 (9 in) cake pans. 3 (8 in) cake pans, or a 9x13 inch pan, greased. Bake at 350 for 30 to 35 minutes for layers or 35 to 40 minutes for 9x1 inch pan. Cool. Top with candy bar frosting.


Candy Bar Frosting

Beat 1 package (8 oz.) cream cheese, 1 c. powdered sugar & 1/2 c. granulated sugar on medium speed until creamy. Chop 10 Hershey Chocolate Bars w/ Almonds finely. Fold into cream cheese mixture, along with a 12 oz. container of Cool-whip. Mix with spoon until well-blended. Spread icing generously between layers, side and top of cake. Chop 2 candy bars and sprinkle on top of cake. Keep refrigerated. (Next time we're going to try Heath bars)

Apple Dip (My boys use apple slices as spoons to eat this)

8 oz. cream cheese
3/4 cup brown sugar
1 tablespoon milk
1/2 cup peanut butter
1 tablespoon vanilla

Combine all ingredients. Beat well.
(May add a little milk if too thick)

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 an corn, drained and rinsed
2 chopped green peppers
1 chopped red pepper
1 chopped purple onion
2 vine tomatoes, chopped
1/2 bunch cilantro, chopped
4 tbsp. EVOO (extra virgin olive oil. Doesn't anyone watch Rachael Ray?)
juice of 1 lemon
juice of 2 limes
3 chopped avacados
2 chopped garlic cloves
salt and pepper to taste

Combine all ingredients. Put avacado on last and squirt lemon juice on avacado before mixing in.

I made this last night and I made it with 1 green pepper and no red pepper and 3 tomatoes and only one avacado. It was really yummy. I will make it this way everytime. Since we aren't huge lovers of bell peppers and like tomatoes a little more it was just how we like it.

Next time I make it, I will make it without the beans and avacado and then divide it and put the beans and avacado in only half of it. I hate beans and avacado and so I picked mine out when I ate it and it was really good.

Kick *@# Chicken Tacos (I didn't name it)

1 c. fresh squeezed lime juice
1 c. white vinegar
1 c. corn oil
1 c. soy sauce
1 TBSP seasoned salt
1 TBSP salt
1 TBSP black pepper
2 tsp. garlic powder
1/2 c. Worcestershire sauce
red/white/green ground peppercorns (comes together in spice section)
1/2 c. sesame seeds
1 chicken breast per person (adult)

Mix all ingredients together to make marinade. Reserve 1/4 c. of marinade before adding chicken and set aside. Trim fat off chicken breasts and marinate in mixture for 2-3 hrs. Grill chicken on barbeque. Pour reserved marinade in shallow dish and dip soft flour tortillas in mixture then grill until warm and bubbly. Slice chicken and serve with warm tortillas to make tacos. Garnish with diced green onions, Monterey jack cheese, tomatoes, sour cream, lettuce, fresh salsa, and fresh guacamole.

(This recipe is perfect for around 10 chicken breasts, I half the recipe for my fam and use 4 chicken breasts....SOOOO GOOD!)

Southwest Egg Rolls & Cool Avacado Dip

2 1/2 C shredded cooked chicken
1 1/2 C (6 oz) shredded Mexican cheese blend
2/3 C frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 C minced fresh cilantro
1 t salt
1 t ground cumin
1 t grated lime peel
1/4 t cayenne pepper
1 pkg (16 oz) egg roll wrappers
Oil for deep-fat frying

Dip:
1 C ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 T minced fresh cilantro
1 t grated lime peel

In a large bowl, combine the first 10 ingredients. Place 1/4 C of chicken mixture in the center of one egg roll wrapper. (Keep remaning wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls.

Makes 20 egg rolls (1 1/2 cups sauce)

Stuffed Chicken

½ cup uncooked brown rice
1 cup low sodium chicken broth
1 pound chicken breast halves
½ teaspoon pepper divided
¼ teaspoon salt
¼ cup finely chopped tomatoes
¼ cup finely shredded part skim mozzarella cheese
1 teaspoon basil

Cook rice according to package directions, substituting chicken broth for water. Pound chicken breasts to ¼ inch thickness. Sprinkle with ¼ teaspoon pepper and salt. Combine cooked rice, tomatoes, cheese, basil and remaining ¼ teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks. Wipe off outsides of chicken breasts with paper towel.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake 350 degrees for 8 to 10 minutes.

Orange Rolls (using Pat's roll recipe)

Pat's roll dough
1/4 c. butter, melted
1/2 c. sugar, divided
2 TBSP grated orange rind
1/4 c. butter softened
1/4 c. sour cream
1 TBSP orange juice

Roll dough into a 9x14 inch rectangle on a lightly floured surface. Combine softened butter, 2 TBSP sugar, and orange rind; spread over dough, leaving a 1/2 inch margin. Roll up jelly-roll fashion, starting at long side. Pinch long edge (do not seal ends). Cut roll in 1 1/2 inch slices (pretty thick). Place slices, cut side down, 1/2 inch apart in greased pan. Cover and let rise about 40 minutes until doubled in size. Bake at 350 for 16-20 min. or until lightly browned. Remove rolls from pan while hot. Combine remaining sugar, melted butter, sour cream, and orange juice in saucepan. Cook over medium heat; stir constantly until thoroughly heated. Do not boil. Pour over warm rolls. Yield: 3/4 dozen.

Pumpkin Spice Cake

This is from Jan's sister that she made for Ty's farewell.


1 Spice Cake Mix
1 can Libby's Pumpkin Pie Mix (not just pumpkin)
3 eggs
Choc. Chips (optional)

Combine and pour into greased cookie sheet. Bake at 350 for 30 min or less. Top with large tub of Cool Whip. Spread Carmel topping and swirl for design. Add nuts (optional)

Caramel Brownies

These are the brownies that I brought to Russ & Jan's on Sunday

1 German Chocolate cake mix (other chocolate cake mixes also work)
1 C chocolate chips
1/2 C butter, melted
2/3 C evaporated milk, divided
50 caramels

Unwrap caramels and place in thick sauce pan with 1/3 C evaporated milk. Heat on medium low heat stirring occasionally until melted. Combine dry cake mix, melted cube of butter, and 1/3 C evaporated milk. Grease and flour 9x13 pan. Press 1/2 of cake mix in pan. Bake at 350 for 6 min. Remove from oven and sprinkle chocolate chips across then pour melted caramel over. Crumble remaining batter on top. Bake at 350 for 18 min.

Variation:
Use white chocolate chips along with the chocolate chips.

Perfect Dinner/Cinnamon Rolls

2 Tbls yeast

1/2 C warm water
2 C scalded milk

1/2 C sugar

1/2 C shortening

2 tsp salt

7 C flour

2 eggs

In a small bowl, add yeast and the warm water, set aside. In a large bowl, combine sugar, shortening, salt and scalded milk. Add 3 cups of flour. Stir with a good wooden spoon (recipe says that, but I have used my mixer and it’s OK). In a small bowl, beat 2 eggs, then add them to the large bowl. Mix well again. Add yeast. Add 4 more cups of flour and knead about 5 minutes with your hands. If dough is too sticky, add a little more flour. Place dough back into bowl and cover with a dishtowel. Let it rise for 1 hour and 15 minutes. Separate the raised dough into two equal parts. Roll out the dough like a round pizza (about 16”). Take a pizza cutter or knife and cut the dough into triangular pizza wedges until you have 16 triangle shapes. Start at the large end and roll the dough into crescent roll shapes. Place the roll crescents on a cookie sheet. Repeat with the second ball of dough. Cover again with the dish towel and let raise another 1 hour 15 minutes. Bake raised rolls at 350 for 16-18 minutes. This dough can be used for pizza, calzones or regular rolls.

PASTA FRESCA (Noodles & Co)

2 Tablespoons olive oil
4 boneless chicken breasts, diced
1 Pound penne pasta, pre-cooked
1 large red onion, diced
Salt, to taste
Pepper, to taste
Bag Baby Fresh Spinach Leaves
4 cups roma tomatoes, cubed

Fresca Sauce:
1/4 cup fresh garlic
2 Teaspoons salt
¼ Cup balsamic vinegar
1/4 Cup sweet white wine
1 Cup olive oil

In a very hot sauté pan sauté:
olive oil & diced chicken breasts
pre-cooked penne pasta
red onions
salt
pepper

Remove from heat & Add:
baby fresh spinach
fresca sauce
roma tomatoes

Toss to combine. Serve with feta and freshly shaved parmesan cheese.

(You can add more or less of the chicken, tomatoes & spinach as you would like. Keep in mind when you add the spinach it will wilt when warm, so you may add more than you think.)

Avocado Chicken Pitas

4 Whole Pita bread
2 Tablespoons Olive Oil
1 medium avocado -- peeled and pitted
1 Tablespoon Lemon juice
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Hot pepper sauce
3/4 pound cooked rotisserie chicken, skin removed, cut into strips (or just cooked or grilled chicken)
1 medium tomato -- Chopped
2 cups monterey jack cheese -- shredded

1. Brush one side of each pita bread with oil. Place on an ungreasedbaking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.

2. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.

3. After Pitas are crisp remove from oven and Spread avocado spread overpitas, layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted. If you prefer, you can omit pepper sauce

CocOatmeal Chocolate Chip Cake

Combine:
1 3/4 c. boiling water
1 c. oatmeal
Let sit for 10 minutes.

Add:
1 stick butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 3/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
3 Tbsp. cocoa
1/2 bag of chocoate chips

Pour into greased 13x9 pan. Sprinkle with remaining chocolate chips. Bake for 40 minutes on 350. Serve with ice cream.

Bruschetta

Tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Pepper
2 tsp salt
Garlic powder
2 tsp minced garlic
2 bunches chopped green onions
Lots of fresh basil
Put on toasted Italian bread slices

New Layout

I hope you guys like the new layout. Now when you post you have to go to blogger.com and sign in and post from there. Hopefully it's not to big of a pain. If you hate it I'll change it.

Red Potato Bake

4 cups red potato diced and boiled
2 cups cottage cheese
2 cups sour cream
2 cups cheddar cheese
2 tsp salt
2 tbls dried chives
4 well beaten eggs

Place ingredients in 9X13 dish and bake @ 350 for 1 hour or more if you like them crispier.

Upsidedown Spaghetti

1 lb. ground beef
8 oz. cream cheese
1 cup sour cream
cooked angel hair noodles
mozzarella
parmesan cheese
1 can/jar spaghetti sauce

Brown ground beef and mix with cream cheese and sour cream. Spread in the bottom of a 9X13 dish. Place cooked noodles (I suppose you could use whatever noodles you want) Top noodles with grated mozzarella and sprinkle with parmesan. Pour spaghetti sauce over the top. Bake @ 325 for 1 1/2 hours.

Some friends brought this to us as I was convalescing and we all loved it. It is way easy but you need to plan ahead because it takes awhile to bake.

Sugar Cookies

1 1/2 c. sugar
2/3 c. butter
2 eggs, beaten
2 T. milk
1 t. vanilla
3 1/4 c. flour (I always add 1/8-1/4 c. more)
2 1/2 t. baking powder
1/2 t. salt

Cream sugar and butter. Add eggs, milk and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. Shape dough into a ball. Wrap and refrigerate 2-3 hours or overnight until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll part of dough, keeping the rest refrigerated. For crisp cookies~roll paper thin. For soft cookies~roll 1/8-1/4 in. thick. Cut with cookie cutters. Bake @ 400 degrees for about 8 minutes. Cool on wire rack. Makes 6 dozen. Frost (or sprinkle with colored sugar before baking). Enjoy!

Chocolate Rapture

Drew and I were just at the store and they had samples of this. It is sooo yummy and it looks super easy. I can't wait to make it.

1 half gallon chocolate ice cream
1 (8 oz) whipped topping
1 pkg. brownie mix
2 C. mini marshmallows
1 c. coconut
1/2 c. caramel topping

Prepare and bake brownie mix. Soften ice cream and whipped topping. Mix all ingredients together except caramel topping. Swirl caramel in at the last. Freeze overnight.

Zucchini Corn Chili

2 Tablespoons Olive oil
3/4-pound Ground Beef
1 Cup Onion, Chopped
3 Teaspoons Garlic Chopped
2 Cups Zucchini Diced (I use 2 good-sized zucchini)
2 Pounds Canned Diced Tomato
1 Pound Canned Cream Corn
8 Ounces Tomato Sauce
1 Pound Canned Beans
1 Bay Leaf
1-Teaspoon Salt
1/2-Teaspoon Black Pepper
1 1/2 Teaspoon Cumin
1/2-Teaspoon Allspice
1/3-Cup Brown Sugar
1/2-Teaspoon Paprika
Dash Cayenne
Dash Red Pepper Flakes

Use your choice of Canned Beans - Pinto, Mexican, Red, Kidney or Black (I use Pinto). Brown meat in frying pan and put in a large sauce pan. Sauté onion, garlic, and zucchini in a little olive oil. Add to ground beef in sauce pan. Add remaining ingredients. Simmer until veggies are tender (approx. 1 hour). Stir often.

This isn't a recipe I'd have ever thought I'd like, but a friend made it for us one night and it is really good! It's got a little bit of a sweetness to it because it has a little brown sugar and allspice, which makes it yummy. It's also really easy to make. It's basically opening a bunch of cans and cutting up zucchini and onions. Yummy for Fall served with crackers or corn bread.

Baked Potato Soup

1 TBSP butter
1 cup finely chopped onion
2 TBSP flour
1 (14 1/2-ounce) can chicken broth
4 medium baking potatoes, peeled and cut into 1/2" cubes
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
dash Tabasco sauce
1/2 tsp. garlic salt
1 cup half & half

Garnish with:
grated cheese
sour cream
crumbled bacon
chopped green onions

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half; heat through. Serve with garnishes. Serves 4, but doubles easily.

*I like to serve this in individual size bread bowls (from Panera Bread)

Chicken & Rice Soup

I've had this recipe forever and have probably given it to some of you. I just made it tonight and forgot how yummy it is.

Boil 3 chicken breasts, cool and dice. (Tonight I used some of my canned chicken from my food storage and it was really good. You couldn't tell. This is the only thing so far I've liked with canned chicken.)

Keep broth and add enough water to make 2 quarts (Tonight I used 1 can of chicken broth and then added enough water to make 2 quarts.)

2/3 c. diced celery
2 diced carrots
3/4 c. instant rice
1 tbsp. onion flakes
Simmer above ingredients (except chicken) until tender in broth.

In a bowl, mix 1 tbsp of flour and 2 tbsp cornstarch together.
In saucepan:
melt 1/4 c. butter
add flour mixture
add 1 can evaporated milk
stir until smooth and thick
pour in pot with broth and veggies

Add 1/4 c. chicken granules or soup base
1 tbsp. sugar
1 tbsp. parsley
pepper to taste
chicken
frozen peas

simmer 10 min.

Veggie Dish

A little old Indian (Native American?) lady who works in the same building gave me some little yellow squash from her garden and told me to:

Chop squash, onions, tomatoes and cut fresh corn from cob, saute in butter, add chiles (I just threw in a can, didn't have fresh, and it was still good). Grate cheese over top and let melt. Simple. SO YUMMY! Good way to use up all the tomatoes and zucchini and stuff that you may have a plethora of this time of year.

Brownie Trifle

11 Health bar candy bars
1 box fudge brownie mix
2 c. chocolate chips
2 lg. boxes chocolate instant pudding
5 c. cold milk
2 lg. containers cool whip
1 c. miniature chocolate chips

Bake brownies according to directions, except fold in 2 c. chocolate chips before baking. Bake in greased 9x13 pan for 28 minutes. Do not overbake. Cool completely. Cut into 1/2 inch cubes.

Make pudding mixture as follows: Mix pudding and milk together and stir with wire whip or mixer 1 to 2 minutes. Fold in 3 cups of Cool Whip and 1 cup miniature chocolate chips. Place 1/2 of brownies in bottom of large trifle bowl, then 1/2 of pudding mixture, 4 Heath bars (crushed), and a layer of Cool Whip. Repeat layers. Decorate with crushed Heath bars. Cover with plastic wrap and refrigerate overnight.

Tip: Freeze Heath bars; crush in wrapper with wooden mallet or handle of table knife. I used large punch bowl for serving.

*Just a little note....this is freakin' yummy!!!! I took it to a bbq and there was a little left, so I was going to bring it home and like 5 people ran to the car while we were getting in, wanting to dish up more. (we were ticked)

Something different to do with green beans. I promise this is yummy

Italian Green Bean Saute'

1/2 small onion, cut into thin wedges
2 tsp. Garlic Salt
1/2 tsp. Dried Basil
1 TB Olive Oil
2 cans Cut Green Beans (drained)
1 can Diced Tomatoes (drained)

Cook onion, garlic, salt and basil in oil in medium saucespan over medium heat for 5 minutes or until onion is tender.
Add green beans and tomatoes; heat through.

Skip the chips and use a spoon

Fresh Salsa

8 Roma Tomatoes diced
1 white onion diced
1 Tbsp finely minced garlic (we use less or none according to our social calendar)
12 Stems of just the leaves of cilantro, finely minced (I use more- personal preference)
1-2 Fresh limes, juiced (again personal preference)
1-2 Fresh green jalapenos (taste as you go, I take out the seeds)
1/2 tsp black pepper
salt to taste
One roll of breath mints!

I can't believe I am giving this recipe away

Peanut Butter Cup Cookies

3/4 C. creamy peanut butter
1/2 c. butter
1 1/4 c. brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda
1 bag peanut butter cups

Cream pb, butter, brown sugar, milk, vanilla and egg together. Add flour, salt and soda.
Roll into 1 inch balls, coat with sugar.
Put in greased mini muffin tin. Flatten balls a little with finger.
Bake 375 for 7-9 minutes.
Press pb cup in center of cookie. Leave in muffin tin to firm up before removing.

It works best to have the pb cups unwrapped and ready to put in as soon as the cookies come out of the oven before they start cooling.

I love these cookies because they are yummy and I like to bring them to places because they are really unique and everyone things I'm an awesome cook.

Baked Spaghetti

1 C. chopped onion

1 lb. browned ground beef

1 C. chopped green pepper

12 oz. cooked spaghetti noodles

1 tbsp. butter

2 C. shredded cheese

1 28 oz. can diced tomatoes

1 can cream of mushroom soup

1 can olives(sliced)

1/4 C. water

2 tsp. oregano

1/4 C. parmasan cheese

Directions:

In a large skillet, saute onions and green pepper in butter until tender.

Add tomatoes, olives and oregano.

Add browned ground beef.

I add a little more canned spaghetti sauce to make it saucier.

You can add mushrooms if you want. The soup is enough for us.

Simmer uncovered for 10 min.

Put half of cooked spaghetti noodles in 9X13 pan.

Top with half of sauce, sprinkle with cheese.

Repeat layers.

Mix soup and water until smooth. Pour over casserole and sprinkle with parmasan cheese.

I know the soup on top sounds a little weird, but it totally makes it. It just makes everything creamy. If it seams to freek your family out, you can just mix it in the sauce and they'll never know it's there. It works better to spread it on top though. This is a really good change from the basic old spaghetti our families all get sick of. It's really yummy with Wendi's breadsticks.

Wendi's breadstick recipe makes the best pizza crust

I get compliments all the time, and my family begs for me to make pizza. I just use Wendi's breadstick recipe and it is seriously the best pizza crust. It's really easy.

1 tbsp. yeast
1 1/2 C. warm water
2 Tbsp. sugar
3 C. flour

Just let it rise to double and roll it out on your pizza pan. I bake it on 400 for 10 min. before I put the toppings on. It will make one big pizza or two smaller ones and the crust will be thick.

This Blog needs some action!

Come on! Doesn't anybody cook anymore?? Time for some new posts!

Chocolate Chip Cookies

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips

Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
7. Bake 9-10 minutes or just until edges are light brown.

Makes: 30 cookies

Speedy Chicken Stir-Fry


Prep Time:10 min
Total Time:25 min
Makes:4 servings, 2 cups each
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

Asian Salad

2 (3 oz) packages oriental ramen noodles, crushed
1 cup sliced almonds (I prefer the thinly sliced ones to the slivered)
2 tsp sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch of green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled vinegar
1/2 cup white sugar
2 tablespoons soy sauce

In a small saucepan bring vegetable oil , sugar and vinegar to boil for 1 minute. Take off heat and cool. Add soysauce after it's cooled down.

In a medium skillet over low heat brown ramen noodles, almonds and sesame seeds with melted butter. Once browned, take off heat and cool.

In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

The last time we made this, I put 3 chicken breasts in a crockpot and sprinkled the seasoning packets from the ramen noodes on them and let them cook all day. Then I shredded the chicken into the salad. It was yummy with chicken and makes a good meal instead of just a side dish.

Sour Cream Banana Bars

1 1/2 C. sugar
1 C. sour cream
1/2 C. butter
2 eggs
1 1/2 C. mashed banana (about 3 bananas)

Cream together first 4 ingredients for 1 minute. Add mashed bananas. Mix well for 30 seconds.

Add:
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 C. flour

Mix well for 1 minute. Pour into greased jelly roll pan. Bake @ 375 degrees for 20-25 min. Cool and top with Brown Butter Frosting.

Brown Butter Frosting
1/4 C. butter, brown slowly
Add:
2 C. powdered sugar
1 tsp vanilla
3 Tbsp. milk

Mix until smooth. Pour on cake.

Chicken Chili with Beans

3-4 chicken breasts
1 large green pepper, diced
1 tsp. garlic
1 can pinto beans
1/4 C water
1/2 C green salsa

Salt and generously pepper chicken and fry in a little olive oil. Remove from pan and cut up. Add garlic and green pepper to pan and stir fry until peppers are tender. Stir in pinto beans, water, chicken and salsa and heat through. Serve over rice and top with sour cream and diced avocado (our favorite part). Easy and yummy. Steve's favorite.

Sno Cap Lemon Pie

This is one of Drew's fav's. I have to say it's mighty delicioous.

1 9-inch pie crust. (I buy frozen Marie Calanders pie crusts.)
1 C. sugar
3 tbsp. cornstarch
1 C. milk
1/4 C. lemon juice
4 tbsp. butter or marg.
3 eggs yolks, beat
1 C. sourcream

-Mix sugar and cornstarch
-In saucepan, mix milk, egg yolks, butter, and lemon juice. Cook until butter melts.
-Add sugar and cornstarch mix, then cook over med. heat until thick. Stir often.
-Let cool until warm.
-Stir in sour cream.
-Pour into cooked pie shell. Top with whip cream

Cafe Rio Lime Cilantro Rice

So I haven't actually tried this yet. I found it on the internet when I was looking for Cafe Rio's dressing recipe. I'm going to try it on Sunday but I put it on in case anyone else wanted to try it. I'll let you know how it turns out.

1lb. long grain rice (3 cups)
juice of 2 limes
1 bunch cilantro
4 cloves garlic
Chop garlic and cilantro. Heat 2 tbsp oil in skillet. Add rice, garlic and cilantro. Saute 3-5 min.
Transfer to pot. Put 4 C water and lime juice in pot with rice. Bring water to a boil. Cover, reduce heat to low for 20-25 min.

Cafe Rio Salad (Pat gets credit for finding this yummy one)

Pork

3 pounds pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cups tomatilla sauce (see recipe)

Place the pork in a crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.

Creamy Tomatillo Dressing

2 large jalapeño peppers (I use 1 or 2 and I take out most seeds)
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix

Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.

(I fry large flour tortillas in really hot oil and then drain them on a paper towel [in a bowl so they harden in a bowl shape], or you can buy the tortilla bowls that are already shaped that you bake. We make a salad with romaine lettuce, the pork, black beans, Mexican rice, cheese, pico de gallo, sour cream, guacamole, or anything else you want to add. We also crumble lime tortilla chips in the salad. Top with the dressing. What's the word in Spanish for this is so freakin' good?)

French Bread

2 Tbsp yeast
1 C warm water
1/4 C sugar
1 Tbsp salt
1/3 C oil
1 1/2 C hot water
6-7 C flour

Dissolve yeast in 1 C warm water & 1/4 C sugar in mixing bowl. Let stand for 15 min. Add salt, il, 1 1/2 C hot water, & 3 C flour. Mix with a mixer. Add remaining flour & mix for 5 min. The dough will be soft. Put on floured surface, make a ball & cut in half. (I cut into fourths). Roll out dough as for a jelly roll & then roll it up. Put on greased cookie sheet, seam side down. Slash loaves diagonally a few times. Brush with beaten egg whites, sesame seed, or poppy seed. Cover & let rise until double (20-30 min.) Bake 375 degrees for 20-25 minutes.
Makes 2 loaves (or 4 small loaves)

Chicken Fajitas

Ok, so this isn't really a recipe, but more like a new idea for everyone. I learned this from my friend and my family loves it, and it doesn't heat your house up in the summer.
This is how it goes.
I marinate chicken in KC Masterpiece Fajita Marinade or Lime Chipotle Marinade.
We barbeque it and then cut it up into small strips.
We buy those uncooked tortillas that you cook yourself. Yummy, can't go back to the others now. You can get them at Walmart or Smiths and Maceys. I'm not sure if Albertsons has it, but I think pretty much everywhere has them now. Anyway, we just put sour cream, salsa, and sauted onions and green peppers and cheese. Sooo YUMMY!!!

Green Beans so good you'll want to cry (or at least eat them)

Fresh Green Beans, however many to feed your fam (sooo much better fresh)
Butter
Toasted Almonds
1 Clove Garlic
Grated Parmesan Cheese (not the canned stuff)

Steam the beans. Put butter and the clove of garlic in a saucepan. Pierce the clove of garlic with a fork and stir it around in the butter. Cook the butter until it's brown (not dark, dark brown, but golden brown), stirring with the garlic on the fork the whole time. Toss the garlic, pour browned butter over steamed green beans and toss in toasted almonds and cheese.

Chicken and Vegetables with Pasta

1 lb. Linguini Pasta
8 slices of bacon
1-1/4 lb. Chicken breasts (3 breasts)
1 small onion, chopped (I omit)
1 clove garlic, chopped
4 oz. fresh mushrooms
1 (2 oz.) jar chopped pimientos
10 oz. frozen or fresh broccoli
½ C chicken broth
1 C light cream
2 tsp. dried basil
10 oz. pkg. frozen green peas
½ C grated parmesan cheese

Cook bacon. Reserve 1 tablespoon fat. Fry chicken in reserved bacon fat remove and cut into small pieces. Stir fry broccoli, onion, garlic and mushroom in pan (may need to add a little more oil). Cook about 3 minutes. Stir in pimiento, broth, cream and basil. Heat to boiling. Reduce heat and allow to simmer until sauce is slightly thickened and vegetables are tender-crisp. Stir in peas, crumbled bacon, and cheese. Salt and pepper to taste. Serve over warm linguine. Makes 6 servings.

I can't eat if everyone's going to cry!....actually, this I can!

Mock Fried Ice Cream

1 cube butter

1 cup brown sugar

2 1/2 cups rice crispies

1 cup coconut

1 cup nuts (I recommend chopped pecans)

1/2 gallon vanilla ice cream (softened)

Melt butter and brown sugar in sauce pan.  Add cereal, coconut and nuts.  Press into bottom of 9 x 13 pan (set aside 1 1/2 cups of mixture).  Spoon (and spread) ice cream on top of crust and sprinkle remaining crust on top.  Freeze and cut into squares.

Sarah's Salad

This is Bret's favorite salad so I'm making it for Father's Day. It's in the Lion House cookbook.

1 head iceburg lettuce 1/4 tsp pepper
3 strips bacon 1/2 C shredded swiss cheese
1/2 10 oz pkg. frozen peas 2/3 C chopped green onion
1/4 tsp sugar 1/4 C mayonnaise
1/2 tsp salt 1/4 C salad dressing

Cook and dice bacon. Run hot water over frozen peas and drain. Tear lettuce into bite sized pieces and sprinkle with sugar. salt and pepper. Add peas, cheese, onion, mayo, and salad dressing. Toss and garnish with bacon. You can layer all the ingredients or mix together. I prefer to mix mine.

Cheesecake

I'm making this cheesecake for Father's Day. I've made it before and it's easy and delicious.

Loreita Dewey's Cheesecake
Crust
1 1/2 C Graham cracker crumbs
3 T melted butter
3 T sugar

Mix and press into a 9" or 10" spring form pan

FILLING
Whip:
3 8 oz packages cream cheese (softened)
Gradually add:
1 C sugar
3 eggs
1/2 tsp. vanilla

Pour and smooth over crust.
Bake @ 350 degrees for 50 to 60 min., or until golden-brown

TOPPING
Mix:
1 pt. sour cream
3 T sugar
1/2 tsp. vanilla

When cheesecake comes out of oven, spread over the top and bake for 10 more minutes. Chill before serving. Top with blueberries, strawberries, pie filling or whatever your heart desires.