Wednesday, December 30, 2009

Lemon Crumb Muffins

Here I am about to go out of town in just a few minutes, and instead of packing the car I am posting a recipe?! These are so amazingly good that I felt like I simply HAD to share them before leaving!!! :-)
OK, so when I first found this recipe I was weirded out by the fact that it makes 40 muffins...I mean who in the world needs 40 muffins, right?! But then I halved the recipe and made them. And now I'm actually disappointed that I didn't make all 40!
I think these have very quickly become my MOST FAVORITE muffin of all time!
They are very light and have a very mild flavor (not really lemony at all!), but so amazing! The butter gives them a neat texture and the crumb topping on top adds a little crisp crunch. AWESOME!

***I tried adding lots of blueberries and that made them even better!!!!!!!

These are from Taste of Home's website.

6 cups all-purpose flour
4 cups sugar (still tastes sweet using 3 cups!)
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs (I used Ener-G Egg Replacer and yogurt for ours b/c of allergies)
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
frozen blueberries, optional

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

1/2 cup sugar
1/3 cup lemon juice

1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
2. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.

Tuesday, December 29, 2009

Sour Beef and Dumplings

This is my family's tradition! :-) SUPER YUMMY!
This makes a LOT of meat, enough to freeze for easy leftovers! Also yummy on egg noodles!

Ingredients for Beef:
3 large chuck roasts (3 lb each)
3 large onions, sliced
2 bottles Mrs. Minnick's Saurbraten Mix
1 cup vinegar
4 cups water

1. Heat some oil in the bottom of a large soup pot. Cut meat into very large chunks and brown meat in oil. Add onions and brown them a little.
2. Add rest of ingredients and bring to a boil. Turn down heat and simmer on low all day.

Ingredients for Dumplings:
6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 tsp salt
1/4 tsp white pepper
1/2 tsp nutmeg (optional)
olive oil (optional)

1. When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients.
2. Shape into 1 or 2-inch balls. Drop into just boiling, salted water and cook for 7 to 10 minutes. Drain.
3. If desired, you can then saute the dumplings in a little olive oil until light golden brown. AWESOME THIS WAY!!!!
3. Serve with sour beef.

Creme Brulee

We LOVE this recipe! Got it from Taste of Home Holiday Recipes 2007 and have been making it for Christmas dessert ever since! :-)

4 cups heavy whipping cream
9 egg yolks
3/4 cup sugar
1 tsp vanilla extract
brown sugar

1. In a heavy large saucepan, heat cream to 180 degrees over medium heat, stirring frequently. Meanwhile, in a large bowl, whisk the egg yolks, sugar, and vanilla. When the cream reaches 180 degrees, slowly stir into the egg yolk mixture.
2. Pour into eight 6-oz custard cups; place cups in a baking pan. Add 1 inch of boiling water to pan. Bake, uncovered, at 325 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Remove custard cups from water bath.
3. Before serving, sprinkle each cup with 1 to 1 1/2 teaspoons brown sugar. Place on a baking sheet. Broil 6 inches from the heat for 3-5 minutes or until sugar is caramelized. Serve immediately. Refrigerate leftovers.

Tuesday, December 8, 2009

Chocolate Chip Cookies - Eggless!

Just got this recipe from my good friend Hillary whose kids have lots of food allergies! Can't wait to try for Julie!!!

Renee’s Chocolate Chip Cookies
*Awesome cookies…can’t even tell they are milk and egg free! Huge hit!

Mix together:
1 cup margarine
½ cup brown sugar
½ cup sugar
¼ cup rice milk or regular milk
2 tsp vanilla

Mix together:
½ tsp salt
1 tsp baking soda
2 ¼ cup flour
12 oz. chocolate chips (Baker’s Real Semi-Sweet Chocolate Chunks)

Combine all ingredients and bake at 350 degrees @ 9 minutes.

Monday, December 7, 2009

Homemade Thai Curry Peanut Sauce

I'm so excited! I was wanting the Thai Peanut Curry Chicken I made about two weeks ago, but didn't have the store-bought Taste of Thai Peanut Sauce...bummer! BUT, I found a recipe online (several actually), and the first one I tried is EXACTLY what I was shooting for! I changed it a bit, so I'm listing my changes, but the original recipe was found here.

1 Tbsp olive oil
1 1/2 Tbsp minced garlic
2 Tbsp red curry paste
1 1/4 cups creamy peanut butter
1/2 cup brown sugar
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 Tbsp fish sauce
1 tsp sesame oil
2 - 13.5 oz cans coconut milk
1/2 cup milk
1 cup sliced red/orange bell peppers
1/2 cup diced onion
1/2 - 1 cup cooked chicken, pulled apart
crushed peanuts, optional
rice noodles

1. Soak rice noodles in large bowl with lots of water for about 20 minutes.
2. While soaking, heat the oil in a large skillet over medium heat. Stir in the garlic, and cook about one minute, being careful not to burn. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until sauce has thickened and is smooth.
3. Add peppers, onion, and chicken and cook until peppers are soft. (I freeze my sliced peppers to have on hand, so they soften up very quickly, so not sure of the exact amount of time with fresh peppers).
4. Drain noodles, and add them to the peanut sauce. Heat through.

Saturday, November 28, 2009

Scallops and Shrimp with Linguine

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)

1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside.
2. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. 3. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Grecian-Style Chicken

From Better Homes and Garden's Prizewinning Recipes cookbook.

4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
Dash pepper
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)

1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.

Cherry Puff

From Better Homes and Garden's Prizewinning Recipes cookbook.

16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour

1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.

Blueberry Cream Dessert

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup cold water
1 cup sour cream
8-oz blueberry yogurt
1/2 tsp vanilla
1/2 cup whipping cream
1 cup fresh or frozen blueberries
fresh blueberries (optional)

1. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Reserve 1/4 cup of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small saucepan stir together 1/2 cup sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla. Chill about 45 minutes or until partially set (consistency of egg whites).
3. In a chilled small mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into yogurt mixture. Stir in the 1 cup blueberries. Spoon into crust, spreading evenly. Chill about 4 hours or until set. Cut into squares. Sprinkle some of the reserved crumbs on top of each serving. If desired, garnish with additional blueberries.

Goldilocks Potatoes

From Better Homes and Garden's Prizewinning Recipes cookbook.

2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese

1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.

Stuffed Zucchini

From Better Homes and Garden's Prizewinning Recipes cookbook.

6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)

1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.

Spicy Shrimp and Noodle Soup

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.

Spicy Szechwan Pork Stew

From Better Homes and Garden's Prizewinning Recipes cookbook.

6 green onions
2 pounds boneless pork shoulder
6 cloves garlic, minced
1 Tbsp cooking oil
3 cups water
1/3 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 1/2 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/2 tsp fennel seed, crushed
1/2 tsp five-spice powder
6 medium carrots, cut into bite-size strips
1/4 cup cold water
3 Tbsp flour
hot cooked rice or noodles

1. Cut green onions into 1-inch pieces. Separate white pieces from green onion tops; set both aside.
2. Trim fat from meat. Cut meat into 1-inch cubes. In a 4-quart dutch oven brown meat and garlic, half at a time, in hot oil. Drain off fat. Return all of the pork mixture to dutch oven. Add the white onion pieces, the 3 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add carrots. Return to boiling; reduce heat. Cover and simmer about 25 minutes more or until meat and carrots are tender. Skim off fat.
3. In a small bowl stir together the 1/4 cup cold water and flour. Stir into meat mixture. Add green onion tops. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, serve with hot cooked rice or noodles.

Basil Chicken in Coconut Sauce

From Better Homes and Garden's Prizewinning Recipes cookbook.

This recipe was the 1997 Grand Prize winner of the year for Better Homes and gardens! Someone suggested using the curry powder in place of (1/2 tsp each of ground cardamom, cinnamon, cloves, coriander, cumin, black pepper, and ground turmeric).

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

2. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Brunch Scrambled Eggs

From Better Homes and Garden's Prizewinning Recipes cookbook.

10 oz package frozen chopped spinach, thawed
12 eggs
1/2 cup milk
1/2 tsp dried oregano or thyme, crushed
1/4 tsp salt
1/8 tsp pepper
2 Tbsp butter
1 cup shredded Colby or cheddar cheese (4 oz)
1 cup crumbled feta cheese (4 oz)

1. Drain thawed spinach well, pressing out excess liquid; set aside. In a large mixing bowl beat together eggs, milk, oregano or thyme, salt, and pepper. In a large skillet melt butter over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the botton and around edge. Using a large spatula, lift and fold partially cooked eggs to uncooked portion flows underneath. Stir in spinach, colby or cheddar cheese, and half of the feta cheese. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Transfer to serving bowl; sprinkle with remaining feta cheese and, if using, fresh oregano or thyme.

Hash Brown Omelet

From Better Homes and Garden's Prizewinning Recipes cookbook.

4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)

1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.

Key Lime Danish Pastries

From Better Homes and Garden's Prizewinning Recipes cookbook.

6 1/4 to 6 3/4 flour
1 1/2 cups sugar
2 pkgs active dry yeast
1 1/2 tsp salt
1 cup milk
1 cup water
1/2 cup butter
1 egg
8 oz cream cheese, softened
1/2 tsp finely shredded lime peel
3 Tbsp lime juice
1/2 cup powdered sugar
1 tsp butter, melted

1. In a medium mixing bowl combine 2 cups of the flour, 1/2 cup of the sugar, the yeast, and salt; set aside. In a small saucepan heat and stir milk, water, and the 1/2 cup butter just until warm and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.
3. For filling, in a small bowl, stir together the cream cheese, lime peel, 2 Tbsp lime juice, and 1/2 cup sugar; set aside.
4. For icing, in another small bowl, stir together the powdered sugar, remaining lime juice, and 1 tsp butter; set aside. Lightly grease baking sheets; set aside.
5. On a floured surface, roll each half of dough into a 14x9 inch rectangle. Top each with 1/4 cup of sugar. Starting from a long side, roll up dough; seal seams. Cut each roll into 12 slices; arrange slices 2 inches apart on prepared baking sheets. Make an indentation in each slice; fill each indentation with slightly less than 1 Tbsp of filling. Bake in 375 degree oven for 18-20 minutes or until golden brown. Remove pastries from baking sheets; cool slightly. Drizzle warm pastries with icing. Serve warm.

Cinnamon Fantans

From Better Homes and Garden's Prizewinning Recipes cookbook.

2 1/2 to 3 cups flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 egg
2 Tbsp butter
1/2 cup sugar
1/3 cup chopped walnuts
1 1/2 tsp ground cinnamon

1. In a large bowl, combine 1-1/4 cups of the flour and the yeast. Set aside. In a small saucepan, heat and stir the milk, the 1/4 cup sugar, the 1/4 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).
3. Grease baking sheet; set aside. Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll out to a 20x10-inch rectangle. Brush with the 2 tablespoons melted butter.
4. In a small bowl, combine the 1/2 cup sugar, the chopped walnuts, and cinnamon; sprinkle evenly over dough. Starting from a long side, roll up dough into a spiral. Evenly cut into eight slices.
5. Being careful not to cut all the way through, snip or cut each slice into quarters. Place slices, seam sides down, 3 inches apart on the prepared baking sheet; spread each slightly to form a fan. Cover; let rise in a warm place until almost double in size (30 to 45 minutes). Preheat oven to 350 degrees F. If desired, brush rolls with water and sprinkle with additional sugar.
6. Bake rolls in the preheated oven for 12 to 15 minutes or until golden. Serve warm.
7. Makes 8 rolls

Raspberry Almond Rolls

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 cup water
1 egg
2 Tbsp cooking oil
3 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 package active dry yeast
3 Tbsp raspberry or blackberry jam
8 oz can almond paste
1 recipe powdered sugar icing

1. Using kitchen mixer with dough hook, combine the first 8 ingredients and mix until well blended and nice dough forms. Punch down. Cover; let rest for 10 minutes.
2. Grease baking sheets or a 9x13 pan; set aside. On a floured surface, roll dough into a 12x10 inch rectangle. Spread jam over dough. Crumble almond paste; sprinkle over dough. Starting from a long side, roll up dough; seal seams. Cut into twelve 1-inch slices. Place rolls, cut sides down, 2 inches apart on prepared baking sheets for individual rolls or arrange in prepared baking pan. Cover; let rise until nearly double (about 30 minutes).
3. Bake in a 350 degree oven until golden brown (allow 18 minutes for individual rolls or about 30 minutes for rolls in pan). Cool on wire rack for 5 minutes; transfer to a serving platter. Drizzle with powdered sugar icing. Serve warm.

Powdered Sugar Icing:
In a medium bowl, stir together 1 cup powdered sugar, 1 Tbsp milk, and 1/4 tsp vanilla. Stir in enough additional milk, 1/2 tsp at a a time, to make icing of drizzling consistency.

*Note - for best results, use almond paste without syrup or liquid glucose

Pesto Pinwheels

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 cup packed fresh basil
3/4 cup pine nuts
3 Tbsp olive oil
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese (2 oz)
1/3 cup diced pimiento
2 16-oz loaves frozen bread dough, thawed
fresh basil for garnish, if desired

1. For filling, in a blender or food processor, combine the 1 cup basil, pine nuts, 2 Tbsp olive oil, garlic, salt, and pepper. Cover and blend until mixture is finely minced. Place mixture in a bowl; stir in Parmesan cheese, Romano Cheese, and pimiento. Set aside.
2. Lightly grease a 9x13 baking pan. Roll each of the loaves into an 8x8 inch square. Brush squares lightly with remaining olive oil. Spread half of the filling on each of the squares. Roll up each square. Seal seams. Slice each roll into 8 pieces. Place, cut side up, in the prepared pan. Cover and let rise until nearly double (45 to 60 minutes).
3. Bake at 375 degrees for about 30 minutes or until golden brown. Cool slightly; remove from pan. Serve warm.

White Sangria Punch

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 small honeydew melon, halved, seeded, and cut into chunks
1 small pineapple, peeled and cut into chunks
4 medium peaches, cut into thin wedges
1 lemon, thinly sliced
1 lime, thinly sliced
2 750-ml bottles dry white wine, chilled
1/2 cup sugar
2 Tbsp lime juice
1 liter carbonated water, chilled
1 cup loosely packed small fresh mint leaves
fresh pineapple spears

1. In a large punch bowl combine melon, pineapple, peaches, lemon and lime slices. Add wine, sugar, and lime juice. Stir well to dissolve sugar. Cover and chill for at least 2 hours, or up to 24 hours. Just before serving, stir in carbonated water and mint leaves. Serve with pineapple spears.

Friday, November 27, 2009

Broccoli Cheese Scalloped Potatoes

2 Tbsp butter
1 small onion, sliced
1 can condensed broccoli cheese soup
1/3 cup milk
1/4 tsp pepper
4 medium potatoes, cooked and sliced 1/4 inch thick
chopped fresh parsley for garnish

1. In 10-inch skillet heat butter over medium heat; cook onion until tender.
2. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot.
3. Garnish with parsley.

Broccoli Cheese Chicken

1 Tbsp butter
4 skinless, boneless chicken breasts
1 can condensed broccoli cheese soup
1/3 cup water or milk
2 cups broccoli flowerets
1/4 tsp pepper

1. In 10-inch skillet, heat butter over medium heat; cook chicken 10 minutes or until browned on both sides.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally.

Parmesan Crusted Tilapia

3/4 cup grated parmesan cheese
2 tsp paprika
1 Tbsp chopped parsley
4 tilapia fillets
olive oil
salt and pepper

1. Preheat oven to 400 degrees.
2. Combine the cheese with the paprika and parsley and season with salt and pepper.
3. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes.

Mini Cherry Cheesecakes

24 oz cream cheese
3 eggs
1 tsp vanilla
3/4 cup sugar
vanilla wafers
cherry pie filling

1. Mix first 4 ingredients until smooth.
2. Place wafer in bottom of cupcake liners.
3. Fill 3/8 full with mixture.
4. Top with cherry pie filling.
5. Bake at 350 degrees for 20-23 minutes.

Cherry Salad

13 oz cool whip
1 can Eagle brand condensed milk
1 can crushed pineapple
1 cup coconut
1 cup pecans, chopped
1 can cherry pie filling

1. Mix cool whip and milk together.
2. Fold in crushed pineapple, coconut, pecans, and cherry pie filling.
3. Chill until ready to serve.

Cruncy Peanut Butter Balls

3 cups peanut butter
1 cup butter
4 1/2 cups powdered sugar
3 cups rice krispies
2 cups chocolate chips
1 tsp crisco

1. Melt peanut butter and butter in pan. Combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands.
2. Form into 1/2 inch balls. Chill until firm.
3. Heat chocolate and crisco in microwave until melted. Dip balls into melted chocolate; turn to coat.

Peanut Butter Balls

Peanut Butter Balls

3 1/2 cups powdered sugar
1 cup butter
2 cups peanut butter
1 Tbsp vanilla
2 cups milk chocolate chips

1. Mix filling well. Form into small balls and place on wax paper on cookie sheet. Chill well.
2. Melt chocolate and dip balls into chocolate, roll to coat.

Broccoli Casserole

20 oz chopped broccoli (frozen)
1 can cream of mushroom soup
1 cup shredded cheddar cheese, divided
1/4 cup milk
1/4 cup mayonnaise
2 eggs, beaten
dash red pepper
dash paprika

1. Cook broccoli; drain.
2. Combine soup, 1/2 of cheese, milk, mayonnaise, eggs, and red pepper, and mix well.
3. Stir in broccoli; pour mixture into greased baking dish.
4. Sprinkle with remaining cheese and paprika.
5. Bake for 45 minutes at 350 degrees.

Fudge Krispies

11.5 oz pkg milk chocolate chips
1/2 cup butter
1/2 cup light corn syrup
2 tsp vanilla
1 cup sifted powdered sugar
4 cups Rice Krispies cereal

1. Combine chocolate chips, butter and light corn syrup in medium-size non-stick saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar.
2. Add rice krispies cereal, mixing lightly until well coated.
3. Spread evenly into greased 9x13 baking dish. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator.

Tandy Cakes

Supposedly, these are quite good...taste just like these little chocolate and peanut butter coated cakes you can get at the store (forget the brand).

2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup scalded milk
2 Tbsp oil
12 oz peanut butter
1 cup powdered sugar
16 oz milk chocolate

1. Mix sugar, eggs, and vanilla. Add the rest of the ingredients and mix.
2. Bake in greased jelly roll pan 20 minutes at 350 degrees.
3. Melt peanut butter. Add powdered sugar. Spread evenly over cake; cool.
4. Melt milk chocolate. Spread evenly over peanut butter while chocolate is still hot.
5. Cut cake while hot or warm.

Sweet Potato Streusel

OK, I, HATE sweet potatoes...until now :-)
My husband's cousin's wife made this for Thanksgiving this year and I don't know what made me try it, but I'm glad I did! It was outstanding!
The recipe was from Kraft Foods.

2 lb. sweet potatoes, peeled, cooked and mashed
6 Tbsp. butter or margarine, melted, divided
1/4 cup orange juice
1/2 tsp. salt
10 NABISCO Ginger Snaps, finely crushed
1/2 cup PLANTERS Chopped Pecans, toasted
3 Tbsp. brown sugar

1. Preheat oven to 350°F. Mix potatoes, half of the melted butter, the orange juice and salt until well blended. Spoon into 2-qt. casserole dish.

2. Mix remaining melted butter, the cookie crumbs, pecans and sugar until well blended; sprinkle evenly over potato mixture.

3. Bake 30 min. or until potato mixture is heated through and topping is golden brown.

Monday, November 23, 2009

Spicy Peanut Chicken (Indian)

OH MY WORD...this was soo good!

1/2 box Taste of Thai rice noodles
1 Tbsp oil
1 1/2 lbs boneless, skinless chicken breast, thinly sliced
3 cups favorite vegetables, chopped (I used onions and red/orange peppers)
1 Tbsp Thai Fish Sauce (VERY STINKY, but that went away and it was great!)
13.5 oz can coconut milk
1 packet (both envelopes inside) Taste of Thai Peanut Sauce Mix

1. Soak noodles according to directions on package.
2. Heat oil in large skillet over high heat.
3. Add chicken, vegetables and fish sauce. Saute 3 minutes.
4. Add coconut milk and peanut sauce mix. Bring to boil while stirring and boil about 3 minutes or until chicken is fully cooked.
5. Add drained noodles and combine. Cook while stirring until noodles are firm but tender.

Chicken Korma

This is my first attempt at home made Indian...and it was AWESOME!
Will try and add a few dried chili peppers next time for some heat, but really good!
Found it here. I made a few changes (they are already in my recipe)...

Note: This dish has become one of my family's all-time favorite meals! The kids all love it!

1 medium onion, chopped
1 clove garlic, crushed
500 g diced lean chicken
1 tablespoon curry powder
1 tablespoon flour
1 teaspoon ground cinnamon
200 ml chicken stock
200 ml coconut milk
100 ml natural yogurt
2 tablespoons chopped fresh coriander
salt and pepper
1 tablespoon vegetable oil

1. Heat oil in large wok or fry pan.
2. Fry onion until soft, add the garlic and the chicken until the chicken changes color.
3. Sprinkle the curry and flour over the chicken.
4. Toss the chicken so that it is completely covered.
5. Add the cinnamon and cook for 1 minute.
6. Gradually add the stock and coconut milk, stirring well and season to taste with salt and pepper.
7. Simmer gently for 10 minutes until sauce thickens.
8. Remove pan from heat, stir in the yogurt and coriander and serve immediately.
9. Serve with saffron rice.

Sour Beef

A Schreiner Tradition...super yummy!
Usually we eat this over german potato dumplings, but this was left over in the freezer and eating over egg pasta made for a super quick dinner!



Shrimp Scampi with Egg Pasta

An Allport Classic! This is one of our most favorite meals!!!

1 1/2 pounds uncooked shrimp
2 Tbsp olive oil
2 Tbsp thinly sliced green onions
1 Tbsp chopped basil (or 1 1/2 tsp dried)
1 Tbsp chopped parsley
2 Tbsp lemon juice
1/4 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese
egg pasta

1. Peel shrimp. Make a shallow cut lengthwise down back of each side of shrimp; wash out vein.
2. Heat oil in large skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese.
3. Serve over egg pasta.

Bloomin Shrooms

Outback Special!
Got the recipe from Todd Wilbur's Top Secret Restaurant Recipe book...
Will post later

Baked Chicken (tastes fried!)

My mom used to make this often! It's really good! It's on the back of the bisquick box!

split chicken breasts (1 per person)
1 cup butter or crisco
1 1/2 cup bisquick
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning

1. Heat oven to 450 degrees.
2. Put butter/crisco in large baking dish (9x13), and put in oven until fully melted.
3. Pat dry chicken breasts. Put bisquick, salt, pepper, and italian seasoning into large ziploc bag. Put chicken pieces in one at a time and fully coat with mixture.
4. Place skin side down into hot dish with melted crisco.
5. Bake 30 minutes.
6. Turn chicken over and turn oven down to 350 degrees. Cook for about 30 minutes or until fully cooked.

Spinach Tilapia

Not my favorite tilapia dish so far, but it was good...and healthy! Found it here.

4 (4-6 ounce) tilapia fillets (total of 1 pound)
cooking spray
10 ounces baby spinach, cleaned
1/4 cup chicken broth (I used flakes)
1/4 teaspoon onion powder
salt and pepper
3 teaspoons creole seasoning
1 small tomato, chopped
4 green onions, thinly sliced

1. Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
2. Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
3. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.

Spinach Tilapia

Strawberries and Cream Bread

Found this one here...and it was really tasty!

1/2 cup soft butter
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, divided

1. Cream butter and sugar until fluffy.
2. Beat in eggs one at a time, then add sour cream and vanilla.
3. Mix well.
4. Combine dry ingredients and stir into creamed mixture just until moistened.
5. Fold in strawberries and 1/2 c nuts.
6. Pour into greased 8x4x2 loaf pan and sprinkle with remaining nuts.
7. Bake at 350 degrees for 65 to 70- minutes or until toothpick inserted near the center comes out clean.
8. Cool for 10 minutes, then remove from pan to wire rack to cool completely.

Rotisserie Chicken Fettuccini with White Wine Cream Sauce

I found this one here...and it is outstanding!

1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1x1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz. sliced fresh mushrooms
1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)
1 1/2 cups white wine, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded Parmesan cheese to taste
12 oz. fettuccini noodles (may use a spinach noodle for added variety)

1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.
2. Cook your noodles following packaging directions.
3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.
4. De-glaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.
5. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).
6. Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick).
7. Remove the sauce from heat and stir in the chicken.
8. Combine the sauce/chicken with the noodles. Stir well to coat.
9. Serve the pasta garnished generously with the Parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.

Buffalo Chicken Pizza

This was my own creation! SO GOOD!

1 pizza crust (see post)
1/4 cup blue cheese dressing
1/4 cup franks hot wing sauce
1 cup mozzarella cheese, shredded
1/2 small red onion, sliced
1 cup cooked chicken (I used rotisserie chicken)
cooked bacon, if desired

1. Preheat oven to 550 degrees. Make and roll out pizza crust, if necessary.
2. Mix together blue cheese and hot wing sauce.
3. Spread sauce over pizza.
4. Add chicken, red onion, and top with cheese.
5. Sprinkle with cooked bacon.
6. Bake for about 7-10 minutes until hot and bubbly, and crust just starts to brown.

Wednesday, November 4, 2009

Harvest Pumpkin Apple Bread

This is SO Yummy! I am totally enjoying it! Now I gotta figure out if I can make this egg-free!
I got it from here.

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin puree (such as Libby's)
4 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup apple juice (or water)
1 large baking apple, peeled,cored and diced

1. Preheat oven to 350 degrees.
2. Grease and flour two 9 x 5-inch loaf pans.
3. Combine flour, cinnamon, baking soda and salt in large bowl.
4. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
5. Add pumpkin mixture to flour mixture; stir just until moistened.
6. Fold in apples.
7. Spoon batter into prepared loaf pans.
8. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
10. To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
11. To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

Buffalo Chicken Sandwiches

A friend of mine made these for a party and shared her secret...and I just had to make them today because they are SO good and super easy!

Chicken pieces - I used 3 breasts and 4 thighs (with bone and skin)
Franks Hot Sauce - I used about 1/2 cup
Sandwich Rolls
Blue Cheese Dressing or Ranch Dressing, optional

1. Put chicken in crock pot and cook on high for about 3 hours or until cooked through.
2. Remove chicken from crock pot, and empty out juices from meat (can throw this away). Pull chicken apart; throw bones away and put meat back in crock pot.
3. Add hot sauce to the chicken and cook until heated through.
4. Put meat on sandwich roll. Add blue cheese or ranch dressing, if desired.

Friday, October 30, 2009

Crispy Tilapia

OK, so I now can't claim to hate fish...because I seem to LOVE tilapia!!!!
This was Chris' favorite so far...I love them all! Definitely will be making this one a LOT!!
It started off as a recipe I found online, but we completely changed it, so it's an Allport original! :-)

2 lbs tilapia fillets, about 4
1/3 cup flour, for dusting fish
1/2 cup milk
1/2 cup panko breadcrumbs
1/3 cup grated romano cheese
1/2 tsp red pepper
1 tsp sea salt
olive oil, to cover bottom of large pan

1. Dust fillets with 1/3 cup of flour. (I didn't do this, but will try next time)
2. Mix breadcrumbs, cheese, salt, and red pepper on a plate.
3. Pour milk onto another plate.
4. Dip all floured fish into milk then breadcrumb mixture.
5. Heat oil medium-high in large pan.
6. Fry, turning after 2 minutes on each side.

Thursday, October 29, 2009

Johnny Carino's Jalapeno Garlic Tilapia

AWESOME!!!! Of course you can only eat this about once every 10 years because of the fat and calorie content! :-) But it's a GREAT date night dinner!
I didn't have tomatoes, so I omitted that part.

2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1/4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup diced roma tomato

1. Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
2. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
3. Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
4. As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
5. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
6. Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
7. Garnish with fresh roma tomatoes and parsley.

Tuesday, October 20, 2009

Bonefish Grill's Corn Chowder with Lump Crabmeat

I'm gonna try this copycat recipe this week (got from here)...I hope it's even half as good as the stuff at Bonefish!

5 slices bacon
1 tablespoon clarified butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 teaspoons minced garlic
1/4 cup dry white wine
1 teaspoon brandy
1 1/2 teaspoons dried basil
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Thursday, October 15, 2009

Homemade Cream of Chicken Soup

I was in the middle of making dinner tonight when I found out that the store brand cream of chicken soup I had bought, had EGG in it!?
So, I found this and whipped it up quickly to finish making dinner! It's not the same as you get in a can, but for a mix in a casserole, I think it'll do!


3 cups (about 2 cans)

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Wednesday, September 30, 2009

Chili-Rubbed Tilapia with Asparagus and Lemon

Chris made this for the second time tonight and let's just say it's...out of this world good! Not only that, but I have been craving hot spicy cheese dip (for those who know me, this is NOT news! This has been pretty much a daily thing for the last 5 years!), and this rediculously healthy FISH dish has totally satisfied that craving! Weird!!!
It came from here

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Chocolate Marshmallow Peanut butter Brownies

Another one of my own creations...a bit messy, but very good!

Tuscana Soup

My own version...well, it was originally someone else's version, but I've changed it a little here and there over the years to better suit our tastes...and we love it now!

2 Tbsp olive oil
2 cloves garlic, minced
1 cup diced onion
6 large baking potatoes, sliced thin (peeled or unpeeled)
12 cups water
6 tsp chicken boullion
1/2 - 1 tsp red pepper flakes
1 kielbasa, or 1 pound spicy Italian sausage, cooked
1 bag frozen chopped kale (10-16 oz?)
1/2 cup heavy cream or half and half
1/2 cup milk

1. Heat oil in large soup pot. When hot, add garlic and onion and saute until onion is translucent.
2. Add sliced potatoes, water, red pepper flakes, and chicken boullion.
3. Simmer at a low boil for about 20 minutes, until potatoes are soft.
4. Slice kielbasa or cook sausage while soup is cooking. Add meat to pot and stir.
5. Add kale and cook until soup is heated through.
6. Add cream and milk and cook until heated again.
7. Add more red pepper, if desired.

Apple Crisp

Another one of Chris' favorites

Pumpkin Muffins

My newest create-a-muffin experiment! They were so moist and flavorful! They are my new favorite muffin!!!

Ingredients:2 to 2 ½ cups grain
2 1/4 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
2 Tbsp unsweetened applesauce
1/2-1 tsp vanilla
3/4 cup canned pumpkin

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt in large bowl.
3. Add milk, oil, applesauce, and vanilla. Stir until well blended.
4. Mix in pumpkin.
5. Fill GREASED muffin tins about 2/3 full of muffin batter.
6. Bake for about 20 minutes or until the tops are golden brown.

Beef Stew

Chris' family recipe! It's killer!

Peach Dump Cake

AWESOME!!! Other than REAL, made from scratch peach cobbler, this is Chris' favorite dessert cake I make!

Thai Panang Curry - my way

I tried this new Panang Curry sauce out last night (from a jar...just at the grocery store), and wasn't sure what to do with it...but what I came up with was pretty awesome, and all the kids loved this one too!

Fried Potatoes with the works

When I don't have time to fry up sliced potatoes for breakfast, sometimes we do this shortcut version I made up a while back. It's pretty awesome wake up food!

Quick and Easy Cheesy Enchiladas

I have had this one tucked away in my recipe book for a long time, and was very curious about it...the only complaint was that it took so long to get to this one! They were very good! Here's a link to it.


1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese

1. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Chicken in a Cream Cheese sauce

This was pretty killer! Totally satisfied this weird craving I was having!

Cooking Light's Chicken and Corn Chowder

This was awesome!
I added some cheddar cheese and bacon on top...and how could you go wrong there?
Super quick and very tasty!

Tuesday, September 22, 2009

Broccoli, Bacon & Onion Salad

This is SO good!!!!


3 bunches broccoli (heads only)
1 lb. bacon
1 med. red onion
1 c. raisins


1 c. mayonnaise
1/2 c. sugar
2 tbsp. vinegar

Wash broccoli heads, cut into florets. Cook and chop bacon and chopped red onion. Stir mayonnaise, sugar and vinegar together until well blended. Combine dressing with first four ingredients and let marinate and chill in refrigerator for several hours or overnight.

Friday, September 11, 2009

Rosemary Au Gratin Potatoes

Another great recipe from Taste of Home!!!
I didn't feel like peeling and dicing potatoes, so I just thawed out a bag of frozen hash browns! I'll have to remember that tip!!!

1/4 cup butter
1/4 cup flour
2 cups half and half
1 Tbsp fresh minced rosemary or 1 tsp dried rosemary, crushed
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
3 pounds potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated parmesan cheese

1. Preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in rosemary, garlic, salt, pepper, and potatoes.
2. Transfer to a greased 9x13 pan (I used a non-greased stoneware baker!). Cover and bake for 45 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender.

*NOTE: Since I thawed my potatoes in the microwave they were already a bit warm, and I wanted them cooked faster, so I left them uncovered and cooked for about 20-30 minutes at about 400 degrees. I added the cheese during the last 5-10 minutes or so so it didn't burn. It worked perfectly.

Chicken with Rosemary Butter Sauce

I got this from one of my Taste of Home cookbooks. It looked really good but it was AWESOME! Sorry the picture turned out blurry...but take my word it was really really good!
And I paired it with these potatoes...another awesome new recipe!

4 boneless skinless chicken breasts (I sliced mine so it cooked faster)
4 Tbsp butter, divided
1/2 cup white wine (or you could use chicken broth)
1/2 cup heavy cream (I used half and half)
1 Tbsp minced fresh rosemary

1. In a large skillet over medium heat, cook chicken in 1 Tbsp butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
2. Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil.
3. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Blueberry Peach Pancakes (eggless!)

I NEVER make breakfast food for dinner...but for some reason the other night I really didn't feel like cooking dinner, but the idea of cooking breakfast didn't seem so bad, so I made fruity pancakes and bacon!

I used the eggless pancake recipe I have already posted...originally from this website, but I made a much larger batch and made some additions.

This time I decided to make them even more healthy by adding lots of fresh blueberries and nectarines (I didn't have fresh I hate the fuzz!). They were SO good and the kids LOVED them!

I also tried out a little of our new White Whole Wheat Flour I just bought...supposedly it has all the nutrition of whole wheat flour but it's lighter and less nutty flavor. It wasn't even noticeable so I'll add more next time!

2 cups white flour
1/2 cup white whole wheat flour
2 1/2 tsp sugar
2 1/2 tsp cinnamon
5 tsp baking powder
2 1/2 cup milk
2 1/2 Tbsp vegetable/canola oil
2 1/2 Tbsp water
2 1/2 tsp vanilla
5 Tbsp butter
2 large nectarines, diced
3/4 cup fresh blueberries

1. Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
2. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
3. Return pan to stove and stir butter into batter.
4. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
5. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

I also made a blueberry/peach syrup mixture that was also very tasty and again added more fruit for us!

1/2 cup lite maple syrup (we use the fake stuff)
1/2 - 1 cup fresh blueberries
1/2 - 1 cup diced peaches in juice (canned) - I actually used some peach pie filling to use it up!

1. Put maple syrup in large sauce pan over medium high heat. Once it gets warm add blueberries and peaches and heat just until it gets hot all the way through.

SUPER Simple Eggless donuts

I bought a 4-pack of small refrigerator biscuits from Pillsbury the other day and was so excited to try a recipe for donuts using them! Julie can't have eggs so I'm always looking for ways we can eat the things we love without eggs in them! Of course Julie's last eczema outbreak was b/c I stupidly gave her a donut without thinking that it had eggs in it! :-(
Anyway, these were super simple, the kids were able to make them (they are ages 5 and 2) and they had a blast! AND, you can control/monitor the amount of sugar in them!
The best part about these donuts is that they weren't REAL sweet like most donuts are...but they were definitely sweet enough and they felt like a real treat!

1 small can of Pillsbury 10 biscuits (homestyle I think they are called...not buttermilk)
1/4 cup butter, melted
1/4 cup cinnamon and sugar (I made my own mix)

1. Preheat oven to 350 degrees.
2. Flatten out each biscuit a bit (I just pressed it between my palms a little).
3. Using a small circle cookie cutter, cut a hole in the middle of each donut.
4. Dip one side of each donut (and donut hole) into the melted butter, then into the cinnamon and sugar mixture.
5. Place donuts sugar side up on a large stone or baking sheet.
6. Bake for about 10-15 minutes or until they appear fully cooked but not yet brown.

Super Simple Guacamole

Chris said this is his favorite version of guacamole...and we've tried MANY! This one was super simple!

2 ripe avocados
1/2 tsp garlic salt
1/4 tsp pepper
2-3 Tbsp lime juice
1 medium tomato, diced (I remove all the seeds and the slimy part around the seeds)

1. Cut avocado in half, remove pit, and slice long ways and then short ways so there are small squares cut but still in the peel.
2. Scoop the avocado squares out of the peel and put into a large bowl. Smash them with a fork (I actually used a pastry blender this time and that worked nicely).
3. Add garlic salt, pepper, and lime juice, and tomato. Blend together well.

Best Asparagus Ever

I just came up with this idea as I was cutting up asparagus to cook the other night. I was going to just steam it and add a little salt, but I decided to saute it instead and it turned out AWESOME!

1 bunch THIN asparagus
2-3 Tbsp olive oil
1 clove garlic, minced
salt and pepper to taste

1. Trim bottoms off of asparagus. Cut each stalk into about 3 pieces.
2. In large saute pan, heat olive oil, garlic, salt and pepper until very hot. Add asaparagus. Cook for about 5-10 minutes until crisp-tender, stirring occasionally.

Wednesday, September 9, 2009

Cheesecake Factory Louisiana Chicken Pasta

Want to try this one too! Got it from here

Cheesecake Factory® Louisiana Chicken Pasta
Menu Description:
Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce.
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 cup mushrooms, sliced
salt and pepper
1 package bow-tie pasta
4 tablespoons (approx) vegetable/olive oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Additional grated Parmesan Cheese

Cajun Sauce:
Heat a large heavy skillet over medium heat and melt butter. Add bell peppers (yellow and red), mushrooms and onion and saute about 3-4 minutes. Cooking vegetables to a tender-crisp texture.

Add garlic and crushed red peppers and saute about 1-2 minutes more.

Add whipping cream and chicken stock. Simmer until sauce regains temperature and begins to thicken slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce and season sauce to taste with salt and pepper, stirring to mix well. Reduce heat to low and simmer. Sauce will reduce and thicken.

The Chicken:
Wash and drain chicken breasts. Pound until very thin, to about 1/4 inch thick.

Mix bread crumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in bread crumb mixture and then in milk and then back in breadcrumbs.

Heat oil in large skillet over medium heat. When oil is hot add chicken and cook until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Cook bow-tie pasta following package directions,
Drain pasta and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve with additional Parmesan to add separately.

Serves 6

Tuesday, September 8, 2009

Taste of Home's Oatmeal Mix Packets

Gonna try this very soon too! It's make your own instant oatmeal packets!

Taste of Home

I got this recipe from the Taste of Home Quick Cooking magazine.

* 1/2 cup powdered nondairy creamer

* 1/2 cup confectioners' sugar

* 1/3 cup packed brown sugar

* 1/2 teaspoon salt

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon pumpkin pie spice

Additional Ingredients (for each additional batch)

* 2/3 cup quick-cooking oats

* 1/3 to 1/2 cup boiling water

* Brown sugar, optional

In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. YIELD: 9 batches (about 1 cup total).

To prepare oatmeal: In a bowl, combine oats and 2 tablespoons oatmeal spice mix. Add enough boiling water until oatmeal is desired consistency. Sprinkle with brown sugar if desired. Yield: 1 serving

BoneFish Grill's Bang Bang Shrimp

Yet another recipe I just found:


1 pound of shrimp, peeled
1/2 to 1 cup mayonnaise
Thai Sweet Chili Sauce to taste
a few drops of Tuong of Sriracha Hot Chili Sauce (Sriracha is very hot, if you like it hot add more)

1. Coat the shrimp with cornstarch; set aside.
2. To make the sauce combine the mayonnaise, chili sauce, hot sauce.
3. Deep fat fry the shrimp until crunchy and light brown. Don’t overcook. Drain the shrimp on paper towels.
4. Put the shrimp in a bowl and then stir in the sauce. Enjoy.

You can buy the Thai Sweet Chili Sauce at Walmart in the Asian Section.

Crock Pot Chicken and Veggies

Here's another one I just found and want to try!!!
I found this recipe here

Crock-pot Whole Chicken with Vegetables


1 whole chicken (note, make sure the size you buy fits in your crockpot)
black pepper
red pepper flakes
2 tbsp honey
2 tbsp butter
10 red potatoes, cut in half
1/4 of a medium onion, sliced
8 oz baby carrots
1.5 cups water


1. Remove chicken from packaging and take out gizzards. Rinse chicken thoroughly and place in crock pot. Using a butter knife, spread the butter over the chicken. Be sure to get the legs and wings as well as the breast. Sprinkle a generous amount of the spices over the chicken and then drizzle the honey on top.

2. Add the vegetables to the crockpot. Cook on low for 10 hours.

Cherry Vanilla Oatmeal

This was very good! Lots of flavor from the cherries and jam, but not too sweet...the kids loved it too, but it took a while to convince them to eat it!
It's from food network

1 3/4 cups water
1 cup Old Fashioned Oats, or Quick Cooking Oats
1/8 teaspoon salt
1/4 cup dried cherries
1/2 teaspoon vanilla extract
2 tablespoons cherry jam, or to taste
1/4 cup 1 percent low-fat milk, plus more to taste

1. Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat.
2. Stir in the vanilla extract and cherry jam.
3. Put into serving bowls and pour 2 tablespoons of milk over each bow

Friday, September 4, 2009

Homemade Sausage

In an effort to cut out needless sugar from our diet, we made this homemade sausage for breakfast this morning (who would have thought there was so much sugar in prepared spicy sausage?).
It was so good! And it was nice knowing it was fresh and had no preservatives or added stuff at all!
Super simple too!
This recipe came from here

1 pound ground pork
1/2 tsp. coarse salt or sea salt
1/2 tsp. rubbed sage
1/3 tsp. summer savory
1/8 tsp. ground nutmeg
2/3 tsp. ground marjoram
1/3 tsp. ground red pepper flakes

1. Mix all ingredients in a large bowl. Make sure to distribute the spices evenly through the meat.
2. Shape into patties of the desired size.
3. Fry in a hot skillet until browned and cooked through.

Friday, August 14, 2009

Erin's Smore Puddin' Pies

I got this idea when we were walking through the grocery store the other day. I thought they'd be simple enough for the kids to help with (although time didn't allow for that this time) and tasty...and they were!

6 mini graham cracker pie crusts (pre-made)
1 small package instant vanilla pudding mix
1 small package instant chocolate pudding mix
milk, divided (for pudding)
~1 cup mini marshmallows

1. Make vanilla pudding, according to package directions. Place a spoonful of pudding into each pie crust and place in refrigerator to set.
2. Make chocolate pudding, according to package directions. Place a spoonful of chocolate pudding on top of the vanilla pudding in each pie crust. Place in refrigerator to set.

3. Place a small handful of mini marshmallows on top of pudding pies. Using a kitchen torch, toast all the marshmallows until melted and browned.

Wednesday, August 12, 2009

Freezing a Quiche

I was so excited to read that you can actually freeze homemade quiche! Now I make about 8 at a time (the first time I did this I made 8 quiche - 4 spinach and 4 jalapeno, and including making the pie dough, and all the insides, and assembling them, AND cleaning up the kitchen, it only took about 2 hours, plus the extra hour in the oven, but I wasn't doing anything then!)

To freeze quiche BEFORE baking:
Tray-freeze until firm; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to one month. Do not thaw before baking. Unwrap and bake as usual, allowing 10 to 20 minutes additional time.

To freeze quiche AFTER baking:
Tray-freeze; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree oven for 20 to 25 minutes, or until heated through.

Eggless Betty Crocker Waffles

I read somewhere about a woman who had made these waffles for 40 years and one day simply forgot the eggs, and they were better than the ones she'd been making! So, this is the recipe we use! :-) They're great!

2 cups milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp canola/vegetable oil

1. Combine all ingredients in a large bowl, whisking until well blended.
2. Cook according to your waffle iron's instructions.

Eggless Banana Banana Bread

I forget where I got this recipe, but it's another AWESOME one! I substitute the applesauce for egg, but you could use 1 egg instead of the applesauce.
It turns out fabulous without the egg though, so good for the allergies, and also less fat! :-) Everyone's a winner!
It's AMAZING to me how much flavor this bread has, considering there is NO spice in this bread, not even cinnamon! But it totally doesn't need any! It's perfect!

I used to throw away so many bananas in our house before I had this recipe! Now I just take them and toss them in the freezer (still in the peel, and I don't even put them in a bag or anything!) and every few weeks-few months I whip up some of this bread with them! Just thaw them on the counter for about 15 minutes!

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened/melted
3/4 cup brown sugar
5-6 Tbsp unsweetened applesauce (or use 3 Tbsp applesauce and 1 egg)
2 1/3 cups mashed overripe bananas

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for about 60-70 minutes until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for about 10 minutes, then turn out onto a wire rack.