stick a fork in it

Relationship Enhancing Nachos

2011-12-04T21:50:00.006-05:00

Picture this: It's Sunday night and the kids are in bed, finally. Your tummy is rumbling for something yummy and his probably is too. You open the fridge and all that stares back at you from behind the sour cream and salsa Verde is a take-out container with yesterdays somewhat dry BBQ pulled pork from the joint down the street. The cabinet doesn't look any better. Just a lonely bag of half eaten tortilla chips. The pantry practically has an echo as two lonely cans of beans stare at each other, refried and baked. Then BADABING, the wheels start turning and dinner might be possible after all!

1 bag tortilla chips (enough to cover a cookie sheet)
1/2 can refried beans
1/2 cup baked beans
1 cup pulled pork (add a few squirts of your favorite BBQ sauce to it to breath some life back into it)
1 cup shredded cheddar cheese or Mexican blend
1/2 cup sour cream
1/2 cup salsa Verde
1 Roma tomato, chopped
jalapeno slices, pickled

Spread the chips over the cookie sheet. Using a butter knife spread refried beans over each chip. Sprinkle baked beans over the refried ones. Yes, that is a lot of beans so don't get the idea that these are in any way romantic nachos, the title can be misleading. Scatter that pork over the farty goodness. Now, sprinkle the cheese on top. Don't be shy, dig in for another handful to hold everything together like glue when it melts. Turn the oven up to broil and pop the cookie sheet in there for 5 minutes and shut the door. Check sooner, they take no time at all. Flick on the sour cream with a spoon and fill in the cracks with salsa Verde after they come out of the oven. Sprinkle the tomato and jalapenos and prepare for your nacho eating friend/husband/wife/neighbor/mailman/sister/brother etc. to love you just a little more. I love me some girly salads and quinoa but every girl needs to share a cookie sheet of love with that special someone, especially at this time of the year.

Severed Finger Cookies

2011-10-17T22:37:00.002-04:00

My four year old loved making these cookies with me! We brought dinner to our friends house tonight and she wore a glove with a few of the fingers retracted in the glove so it looked like fingers were missing. We told our friends kids that we hoped they enjoyed the cookies but we had an accident while making them and Emerson (my 4 year old) lost a few fingers.
Ingredients:
1 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1 tsp. pure vanilla extract
2 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sliced almonds
Raspberry jam

Directions:
1.In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for one hour.

2.Preheat the oven to 325°. Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.

3.Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the “severed” end of each cookie into the sauce.

(This recipe is from EveryDay with Rachel Ray, October 2011)

Pierogi Casserole

2011-09-23T13:10:00.004-04:00

Pierogi's are polish dumplings usually filled with potato or other meats. I have some friends who were going through a hard time this week and happen to love Polish food. I wanted to make them some comfort food to help them feel better. I made this Pierogi casserole and BBQed glazed kielbasa (I'll share that recipe next).It's pretty economical but not low in fat, comfort food isn't supposed to be. It can't sufficiently warm your soul if it's not ladden with fat, right?!

1 cup mashed potatoes (instant or leftovers is fine)
1 lb shredded cheddar cheese
3/4 cup butter
2 -3 medium onions, diced
9 -12 lasagna noodles

Directions:

1.) Cook noodles as directed on package to al dente.

2.) Saute onions in 1 stick of butter (may use more if desired).

3.) Butter 13x9 inch pan with remaining 1/2 stick butter.

4.) Mix sauteed onions with mashed potatoes.

5.) Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.

6.) Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.

(top with sour cream and garnish with chives/green onion)

I found this recipe here:
http://www.food.com/recipe/pierogi-casserole-42850#ixzz1YnVJR7wF

Tropical Butternut Squash Salad

2011-09-15T20:55:00.006-04:00

I found this recipe when I was searching for a BBQ summer side dish at Cara's Cravings.It's refreshing and super healthy because there is no mayo involved, just fresh ingredients.Even though fall is approaching butternut squash seems fallish to me and might go perfectly with your Thanksging dinner.

3lbs peeled, diced butternut squash
1 large red pepper, seeded and chopped
1/2 cup sliced scallions (white and light green parts)
20oz can pineapple tidbits, drained, juice reserved
1/2 cup shredded, unsweetened flaked coconut

4oz nonfat plain Greek yogurt ( I used twice this amount)
4 tablespoons reserved pineapple juice
juice from 1 lime
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
fresh ground pepper, to taste
1/3 cup chopped cilantro

Preheat oven to 375ºF. Spray a rimmed baking sheet with cooking spray and arrange the squash in an even layer. Spray the squash with more cooking spray. Roast for 40-50 minutes, turning occasionally with a spatula, until the squash is fork-tender and caramelized in spots. Remove from oven and allow to cool completely.

Meanwhile, place the coconut in a dry skillet over medium-low heat, and cook for about 5 minute, stirring often, until lightly browned and fragrant. Immediately remove from heat and allow to cool.

Transfer the squash to a large bowl and add the pepper, scallions, pineapple tidbits, and toasted coconut.

In a smaller bowl, whisk together the yogurt, pineapple juice, lime juice, chili powder, cumin, salt and pepper. Pour over the squash mixture in the large bowl and gently stir until thoroughly combined. Fold in the cilantro, and chill until ready to serve.

Jessamy's Delish Guacamole

2011-01-20T22:13:00.003-05:00

(i need to work on my presentation... no shmeary bowls allowed.)

i know, i'm horrible. start a food blog, never post anything. i really do try new recipes weekly, and take pictures... i just obviously can't follow through.

well, here is a quick one from my friend jess (for those of you who don't know her... they are second year dental students, and she has kind of saved me in my last year surviving with kiddos in the barren wasteland of boston. and she is a good cook with a grill... win win.Ü)

guac is kind of one of those "throw it together" dishes... so these are approximate amounts, and can of course be adapted after tasting.

1 lg avocado
1/4 c diced tomatoes (let the tomato juices drain off first)
1/4-1/2 small onion, finely diced (use whatever onion you have on hand, it's good with all kinds even sweet)
juice of 1/2 small lime
1 1/2 T finely chopped cilantro (i didn't have this on hand, but it was still good without)
1 t garlic powder (you can use real garlic too but it takes a while for the guac to absorb the flavor of the garlic)
1 t salt

mash avacado with fork and mix in additional ingredients. so yummy. we had this with mexican rice/black beans/sour cream/cheese in a tortilla... aka "burrito form." it was so good. new fav.

Curry in a Pumpkin

2010-11-06T21:14:00.001-04:00

A twist on dinner in a pumpkin that my minis gobbled like little turkeys :)

1 medium pumpkin

3/4 lb ground beef

3 celery stalks

1/2 onion minced

a couple handfuls of craisins

1/3 cup brown sugar

2 Tablespoons curry powder

1 1/2 teaspoon ginger

1 teaspoon cinnamon

a dash or two of soy sauce

1 can cream of chicken soup

1 1/2 cups cooked rice

cut and clean pumpkin just as you would a jack-o-lantern. Go ahead and draw (or let you toddler draw) a face w/ a Sharpie! rub inside with olive oil, salt and pepper. Bake on a foiled, greased cookie sheet for 40 min. at 350.
while pumpkin bakes, brown beef. Add minced onion and celery, saute until tender. I add a little splash of apple cider plus the craisins to sweeten the deal here. Add in sugar, curry powder, ginger, cinnamon, soy sauce and cream of chicken soup. Mix and remove from heat, then add in rice.
after 40 min. remove pumpkin but keep your oven going. fill pumpkin with beef and rice and put back in for another 30 min or until pumpkin is fork tender.
Enjoy!

What's on the Menu?

2010-11-06T20:54:00.007-04:00

Whenever I know there's going to be a party, I may ask the who, where and when immediately like I should but the first thing I really want to know is what are we eating? Two weeks plus a couple and I know we're all sitting down to a huge old spread like this one. And I wanna know, of course; What are we eating, girls?

My family is pretty into food (may be where I get it?!), so with the clan heading to our place, I'm in obsessive planning mode. We have a proposed menu that I've sent out for debate and approval to my foodie fam. Here's the menu we've got in mind:

Appetizers

Cut Fruit Arrangement

Pumpkin Soup w/ Balsamic Apple and Onion Chutney

Butternut Squash Risotto

Main Course

Turkey

the Stuffing

Rolls

Potatoes and Gravy

Pan Roasted Veggies

Marshmallow Yams

Cranberry Sauce

Desserts

Pie (fruit or cream)

Chocolate Berry Trifle

Pumpkin Cheesecake

What are you all working up? And really, someday, can the stars align sometime so we can have a big ol' feast together just for the fun of it please? All in favor, say "AYE!"

a-ward winning chili.

2010-11-01T14:20:00.005-04:00

this recipe won my ward's halloween chili cook-off on saturday night. must be good, right?! thanks to my other sister-in-law, liz for the recipe. it's definitely a keeper.

1 lb. ground beef
1 lb. sausage
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
1/2 C celery, diced
2 cans kidney beans, drained
16 oz can diced tomatoes
2 16 oz cans tomato sauce
2 T chili powder
2 cloves garlic, minced
1/2 T salt
1/2 T sugar
1 bay leaf
1/2 t. pepper
1/2 t. cumin
1/2 t dry mustard
1/2 t celery salt

Brown ground beef and sausage. Toss in a crockpot or pot along with all remaining ingredients. Cook high 3-4 hours or low 6-7 hours.

santa rosa chicken and wild rice salad

2010-11-01T14:12:00.003-04:00

this comes out of my family cookbook. thanks to two of my sisters-in-law, camie and katie, for this recipe. oh, and just because it's a salad doesn't mean it can't be used as a main dish. it totally is. and, of course, so good!

Dressing:
2 cloves of garlic, minced
1 T prepared Dijon
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/2 to 1 lemon, juiced
1/3 c oil

Salad:
2 pkg. Uncle Ben's long wild rice, cooked and cooled
4 chicken breasts, cooked and cut into bite sized pieces
4 green onions, sliced
1 red pepper, chopped
3 oz fresh pea pods, steamed
2 avocados
1 c chopped, roasted pecans

Blend and refrigerate the dressing for 2-4 hours in advance. Mix all other ingredients, except the avocados and pecans. Add avocados and pecans just before serving.

got crab?

2010-10-07T17:12:00.005-04:00

i guess i've been ambitious lately because i've been cooking a lot and trying out new recipes, too. anyone else have the cooking bug? one of our hygienists at the office caught some crab over the weekend and gave us 3 crabs! so i had a lot of fresh crab to make something but no recipes! i went searching on the internet and found this crab imperial recipe. we all liked it but thought it was probably more of a side or appetizer rather than a main dish. BUT calvin and miles both had 3rd's! it would definitely be faster to make this with canned crab meat but i kind of enjoyed hacking away at the crab shell to get to the meat. any pent-up aggression? find a crab. so i guess you know what i'll be making next time i get my hands on some fresh crab...

crab imperial

2 tablespoons butter
2 heaping tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon vinegar
1/2 teaspoon Worcestershire sauce
2 heaping tablespoons mayonnaise
1 slice bread, torn
1 pound crab meat

Melt butter; stir in flour. Add 1/2 cup milk gradually, stirring. Add salt, mustard, vinegar and Worcestershire sauce; cook until thickened. Cool. Add mayonnaise to sauce. Moisten crumbs with remaining milk; add to crab. Mix crab mixture with sauce mixture. Spoon into 8 ramekins. Bake at 350° for 15 minutes.
Serves 8.

**i didn't have any ramekins (fyi, i didn't even know what ramekins were until i saw this recipe and had to look it up on wikipedia) so i just put it all in an 8 inch pie plate and cooked it for about 25 minutes. i also cooked it at 400 degrees which gave it a nice crispy edge and top.

stacks of chili

2010-09-30T22:06:00.003-04:00

thanks to my cute cousin michelle and her blog i found a great, QUICK and delicious dinner for tonight. i think i will definitely add it to my staples right along with sloppy joes, pizza and shepherd's pie. although it ended in an hour long stand-off with miles to eat 2 more bites, the boys really did love it. and so did we.

Using a baking Sheet layer the following...

1 large tortilla

1/2 can of chili ( I love the stagg chili brand)

1/2 can kidney beans, drained **i used black beans because that's all i had. still good.

1/2 can of corn, drained

Grated Cheddar Cheese

Sliced Olives

Repeat those layers.

Loosely cover with Foil and Bake at 375 degrees for 20 minutes. Serve with Salsa and Sour Cream.

mrs. revi's sugar cookies

2010-09-16T11:58:00.003-04:00

oh look, kristen's sharing another cookie recipe. i don't know mrs. revi, but she would probably be proud that her cookie recipe has been passed on and on and on. when my mom was a little girl she used to go to sunday school every week and get a giant sugar cookie from mrs. revi. they are amazingly easy, and stay soft and delicious. a good staple for the holidays. (or any day at our house).

3 c flour
1 c butter
2 eggs
1 c sugar
1 tsp. baking soda
3 Tbs. milk (almost 1/2 c)
1 tsp. vanilla

mix flour and butter with a pastry blender. beat eggs in a separate bowl and then add sugar, soda, milk, and vanilla. mix dry & wet together with a spoon (i actually do it in my bosch and it turns out fine).
let cool in fridge for 1 hour.
roll out, (i use a lot of flour when rolling it out, just keep kneading in flour until it no longer sticks to the counter), cut out, lay on parchment lined cookie sheet and bake at 350 degrees for 7-10 min. the trick to having them soft is to take them out before you can just barely see the brown coming to the edges. cool and frost! i usually freeze half so i can take them out and eat them whenever i want. shhh.

and the buttercream frosting i use with them. please don't even think about buying that fake kind in a container, or ruin them with royal icing. personal preference. your life will be better with this. i promise.

4 c powdered sugar
1/2 c butter
5 tbs milk
1 tsp vanilla

cream powdered sugar and butter until smooth. mix in vanilla, and gradually add milk until desired consistancy. mix for a few minutes until smooth and stiff.

cheddar and herb biscuits

2010-09-04T14:49:00.002-04:00

ummm... we made these twice last week. that should tell you how good they are... or how obsessed i am with any kind of cheesy bread.

cheddar and herb biscuits
adapted from here (along with picture above)

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (i never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated sharp cheddar cheese (i pretty much do 2 cups)

Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

crockpot barbecue chicken

2010-09-04T14:38:00.005-04:00

liz texted me this morning for a good crockpot recipe so i decided to share the wealth on here. i recently read this, this, and this and it pretty much changed the way i think about a crockpot now. i love all of her ideas... you better check out the second link if any.

then i found A Year of Slow Cooking blog and it looks pretty good too. i have two crockpots so i have no more excuses!

crockpot barbecue chicken
adapted from here

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these.

homemade vanilla granola

2010-08-27T23:58:00.003-04:00

so i just realized that if i didn't post a recipe IMMEDIATELY it would be the first month in the history of stick a fork in it to have NO posts. sad day. can't let that happen. where's the devotion people?

i've actually been trying a bunch of new recipes lately, i've just been too lazy to share. most of which come from this amazing lady. her stuff is just good. i promise.

this recipe however is not from mel. i've been wanting to make my own granola for awhile now. don't call me a hippy. it comes from favorite family recipes. (notice how i just linked you to the recipe, but for the sake of liz will basically just copy it onto our blog. lovely.)

this stuff is amazing. i don't think i will ever buy storebought granola again. landen downed the container (along with both girls) faster than i could blink. it's wholesome and yummy and has lots of vanilla. perfect with milk for breakfast or in a baggy on the go.

HOMEMADE VANILLA GRANOLA

*i halved this recipe, and it made the perfect amount for a week at our house

8 c. oats
2 c. sliced almonds (i sliced up my own so i had some yummy chunks)
1 c. wheat germ (refrigerate after opening... i found out LATER)
1 c. brown sugar
1 tsp. salt
1 tsp cinnamon (yeah right... i used like a pinch and it was fine)
craisins or raisins, to taste (we love lots of raisins at our house... and they were the perfect sweet bit for me)
3/4 c. canola oil
1 c. honey
3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)

Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. (i seriously thought my vanilla had burned at this point. it left a funny smell and even after i baked the granola it smelled funny. hang in there... it doesn't taste funny). Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets (i covered with parchment) and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plan, with yogurt, or with milk.

Lemon-Lime Raspberry Bars

2010-07-12T12:55:00.004-04:00

I got this recipe from Tasty Kitchen.com . There was a comment about the recipe where someone said they'd try lime zest next time they made it. I substituted 1 teaspoon lemon zest for lime zest in the filling and 1/4 cup of lime juice 1/4 lemon juice rather than just 1/2 cup lemon. This made it taste like key lime pie, yum. These are a little tart, but so good and easy. Another sum-sum-summer time recipe favorite!

•FOR THE CRUST:
•1-½ cup Graham Cracker Crumbs
•6 Tablespoons Salted Butter, Melted
•¼ cups Sugar
•1 whole Lemon Zested
•_____
•FOR THE FILLING:
•2 whole Egg Yolks
•1 can Sweetened Condensed Milk, 14 Oz.
•½ cups Fresh Lemon Juice ( or 1/4 lemon & 1/4 lime)
•1 teaspoon Lemon Zest (or lime)
•6 ounces, weight Fresh Raspberries
Preparation Instructions
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator for up to five days.

Note: use fresh raspberries and make sure you gently fold the berries into the lemon filling, or you will have pink bars.

Serves 16.

Shish-Kabob Pasta

2010-05-25T16:17:00.005-04:00

Nothing screams summer like shish kabobs on the grill. The other night we had them and made sure to cook up enough for leftovers the next day. This tasted really good and was easy, so I had to share. Please toss this together next time you're-a-grillin' up some 'bobs". I don't have an exact recipe, so be creative.

4-5 6 inch skewers grilled veggies (grape tomato, purple onion, potato, green peppers, summer squash)
2-3 skewers marinated chicken and steak
1 lb. Penne pasta
1/4 cup olive oil
1 small tomato, diced
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Cook pasta, reserving a half cup of starchy water. Heat a few tablespoons of olive oil and cook the diced tomato and minced garlic in there with red pepper flakes, about 3 minutes over medium heat. Add all the grilled leftover veggies and cut the chicken and steak into bite size pieces. Add pasta, reserved water, fresh parmesean and toss reserving some olive oil and parmesean for topping in each bowl.

free martha cookbook download

2010-05-20T12:22:00.003-04:00

just thought i would spread the word. you can download this free cookbook here. enjoy your summer grilling!

choconutmeal chip cookies

2010-04-29T22:27:00.005-04:00

oh yes i did just sit here and make up that word. how do you combine chocolate chip, coconut, oatmeal cookies? choconutmeal chip. oh man. these are hardcore good chewy cookies. usually i would just say oats make anything better... or coconut makes anything better... or chocolate chips make anything better. but combine all three? bam baby. if you like some "meat" in your cookies like i do, you will love these. and i think i ate 5 cookies worth of dough in the process. usually i'm not a dough eater.

originally from here. (love her and her pictures). i just did a substitution of flour for oats.

2 sticks of butter (1c), at room temp
1/2 c white sugar
1 1/2 c brown sugar
2 eggs
2 tsp vanilla
2 c all purpose flour

1 c rolled oats
1 1/2 tsp baking soda
3/4 tsp salt
3 cups shredded sweetened coconut
1 1/5 c semi-sweet chocolate chips/chunks

Cream the butter and the sugars until light (seriously... did you know you're supposed to beat for like 2-5 minutes? as long as it takes until it changes color). Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl (i never do this... i just add it all in with the butter mixture). With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix.
With a spatula fold in the chocolate chips, coconut, and oats. (i also just dump it into the bosch and turn it on for a second until it's combined... call me lazy but it works).
Drop by spoonful onto parchment lined cookie sheet. (parchment really is key folks)
Bake at 350° for 11-13 minutes (mine only took 10 minutes because i take them out the second i start to see any brown). They should be lightly golden on the outside but still look gooey on the inside.

oh my.

ps... i just noticed that 5 of the 9 cookie entries are mine. do i have a problem?

the perfect pizza dough

2010-03-14T23:07:00.003-04:00

i'm on a quest each week to find the perfect pizza crust. and so far this is the winner. you see... we have "pizza friday" every friday night. yes, when you have little kids it's something to look forward to. sophie *loves* to help me make pizza, all day: "i help make a pizza!" and i love trying to per-fect my pizza crust, and landen? well he just loves eating it. so it's a win-win-win.

i think i'm finally getting the hang of it thanks to this website. the trick to the perfectly crispy-on-the-outside and soft-on-the-inside crust happens to be using a pizza stone. sure you can still use this recipe on a good old cookie sheet (i've done it and it's still yummy), but if you're looking for that perfect restaurant crisp than use the stone! my definition of the perfect crust is one that i'm not overly noticing, it just blends into the yummy sauce and toppings. here we go.

ingredients:
2 cups flour
1 tsp active dry yeast
4 tsp sugar (about 1/8 cup)
1/2 tsp salt
1 tsp olive oil
3/4 cup warm water

directions: (i usually start the whole process at 3pm to let rise in time for dinner)
in a glass measuring cup filled with the sugar & water (water should feel very warm against wrist but not hot) i let my yeast activate for 5-10 minutes until bubbly on top. then i mix the oil in with a spoon. while yeast is activating i add the dry ingredients together in my mixer for about 15 seconds (flour & salt). while the mixer is running, pour the yeast mixture in slowly and process the dough for about 60 seconds, a dough ball should begin forming. if the dough is sticky, add flour one tablespoon at a time to dry the dough and allow a ball to form. if the dough is dry, add water one tablespoon at a time to moisten the dough. you want the dough slightly sticky and soft. you don't want to overprocess the dough, you just want to combine the ingredients to form a loose ball. the dough will be soft to the touch and there will be a small amount of residual dough left along the bottom and sides of the bowl.

once finished, place the ball on a floured surface and knead by hand for several minutes. (this is how i take my aggression out after a week of dealing with kids). use flour on your hands to prevent sticking. the dough should feel smooth and silky when ready for use. (you might be able to let your mixer do all the work, but i love kneading dough and i like how i do it better.)

shape dough into a ball and place in a bowl coated with olive oil. brush a light coating of oil on the top of the dough ball as well so it doesn't dry out. cover the bowl with plastic wrap, and then with a kitchen towel. i warm my oven up to 300 or so while i'm kneading, and then turn it off and place the bowl on top of the oven so it's nice and warm for rising. the volume should double depending on the warmth of the kitchen but usually takes 45-90 minutes.

after the dough has doubled, punch it down. turn out onto your board and knead it for a minute or two to get rid of any bubbles. let it rest in the bowl for another 45-90 minutes. i know this seems like a lot of rising, but i have noticed my doughs are much softer and easier to form if i do a double rise.

rolling out your dough:
place the dough ball on a lightly floured work surface. using your fingertips push down on the center of the dough applying outward pressure. you want to flatten out the dough ball and increase the diameter, once you have your intial shape, use a rolling pin to continue flattening the dough. roll in one direction, rotate 90 degrees and roll in the same direction. continue until you achieve your desired thickness and dimaeter.

i need a wooden paddle, but for now i just put my rolled out dough on some parchment on the backside of a cookie sheet so i can easily slide it onto my stone. you want to heat your stone for at least 45-60 minutes before you place your pizza on it. heat oven to 450 degrees (i think i change it every time). decorate your pizza and slide onto stone. i remove the parchment after it's cooked for about 5-10 minutes so it won't stick. cook until crust is just turning crispy golden and cheese is bubbly. about 15 minutes i think? just watch it.

easy sauce:
1 can of tomato sauce
mrs. dash "italian medly"

mix in a bowl until it tastes right! super easy and yummy.

Burger and Fries Casserole

2010-03-13T14:50:00.006-05:00

I have to admit I haven't tried this one yet but its on the menu for this week, so I thought I would share. Cause really who doesn't like burger and fires?

(I think this makes a lot so i would probably cut it in half)

2 pound lean ground beef

1 10 ounce can condensed golden mushroom soup

1 10 ounce can condensed cheddar cheese soup

1 20 ounce package frozen french fried crinkle cut fries

1 teaspoon season salt

any toppings like pickles tomatoes, ketchup or mustard

preheat oven to 350degrees. In a large skillet cook beef and drain fat. transfer beef into a baking dish (casserole dish). in a medium bowl combine mushroom and cheese soups then spread over beef. top with the frozen potatoes and sprinkle with season salt.

bake for 45 minutes to 55 minutes or until potatoes are golden brown. if you want put your toppings on and eat! SO EASY

( so i got this from a meals on a budget recipe book it says this meal should only cost you 12$ to make and if you don't make it as big it should be less. We will find out good experiment though!)

kristen's pudding cake

2010-03-07T20:04:00.003-05:00

remember this recipe?
well one night we had a bunch of strawberries from costco, and didn't want them to go to waste so we came up with this version of the lemon cake recipe. no shortcake? make vanilla pudding cake! so moist and yummy.

ingredients:
white cake mix {yes... gasp... the box kind}
small vanilla pudding
3/4 cup oil
3/4 cup water
3 eggs

topping (instead of glaze):
a bunch of cut up strawberries with sugar sprinkled on top, let sit in the fridge for an hour before to get the juices flowing.
and of course... whipped cream

directions:
mix all the ingredients together and bake at 350 degrees...follow the directions on the box for a 9x13 pan.

crockpot sweet & sour chicken

2010-03-07T19:40:00.003-05:00

so i've been trying lots of new recipes... just not posting them! i am the worst, i know. it took another sinus infection to get me on here posting.

this recipe comes from taste of home here. but for you liz, i'll post the whole recipe.

ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 Tbs. canola oil
salt & pepper to taste
1 can (15 oz.) pineapple chunks (i omitted the water chestnuts...bleh, and added a whole can of pineapple)
2 medium carrots, sliced
2 Tbs. soy sauce
4 tsp. cornstarch
1 cup sweet-and-sour sauce (i used this kind, but i'd be willing to experiment with others)
1/4 cup water
(i omitted the ginger because that sounded weird to me)
3 green onions, cut into 1-inch pieces
1-1/2 cups fresh or frozen snow peas (i used fresh and it was sophie's favorite part)
hot cooked rice

directions:
in a large skillet, saute chicken in oil for 4-5 minutes; drain. sprinkle with salt and pepper. drain pineapple, reserving juice; set pineapple aside. in a 5-qt. slow cooker, combine the chicken, carrots, soy sauce and pineapple juice. cover and cook on low for 3 hours or until chicken juices run clear.

in a small bowl, combine the cornstarch, sweet-and-sour sauce, and ginger until smooth. stir into the slow cooker. add onions, peas and reserved pineapple; cover and cook on high for 15 minutes or until thickened. serve with rice.

Blueberry Buttermilk Streusel Coffee Cake

2010-03-06T08:47:00.000-05:00

I found this recipe on Stephanie's Kitchen just after Bella was born and made it about nine times between then and Thanksgiving. It's pretty much the perfect breakfast cake, and you know it's a snap to put together if I was making it three weeks postpartum! Look at it....

doesn't it make your mouth water? I stole the pic straight off her blog (sorry Stephanie, nothing else I found did the yumminess justice) :) Make this for your lazy Saturday morning....the recipe is right here.

Sorry Liz, I know, a link instead of full text. Just follow the link, I promise it's worth it!

Veggie Burger Heaven

2010-03-01T19:33:00.005-05:00

I'm a veggie burger fan, but never thought to make my own until I found this recipe from the food network,Guy Fieri. I'm hooked. These patties are packed with fiber (8g each) and loaded with flavor! One of the things I love about this recipe is that you can add a little corn, brown rice or whatever you can come up with, just compensate by adding a little egg white if you put more dry ingredients in. Freeze individual patties for dinners later in the month. By the time you put on lettuce and tomato you'll never miss the meat. Promise, try them!

2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno (I didn't use this)
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients by 'gushing and squishing' between your fingers. The beans help make it all stick together, form into 4 patties, cover and refrigerate for 30 minutes. (I doubled it and used each of the three cans of beans)

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

baked potato soup

2010-02-27T20:15:00.002-05:00

this is another yummy stolen and adapted recipe from liz's family cookbook.

ingredients:
4 large baking potatoes
2/3 cup flour
6 cups milk
2/3 cup butter
8 oz. sour cream
3/4 tsp. salt
4 green onions, chopped
12 slices cooked bacon, crumbled
1 1/4 cup shredded cheddar cheese
1/2 tsp pepper

directions:
wash and poke potatoes with a fork. place directly on oven rack and bake until done (400 degrees for about an hour). cool and cut in half lengthwise and scoop out pulp. set aside.
melt butter in heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, STIRRING CONSTANTLY. gradually add milk, stirring over medium heat until thick and bubbly. add potato pulp, salt and pepper, 2 TBS. of the green onions, 1/2 cup bacon and 1 cup cheese. cook until heated thoroughly and stir in sour cream. add more milk if necessary, but it should be served thick. serve with the remaining green onions, bacon and cheese on top. and of course you need some crusy white bread to dip!

Rustic Tomato Soup

2010-02-19T22:20:00.001-05:00

Here we go ladies, new recipe, it's even pretty colors diet approved....

Ingredients:

3 lbs tomatoes

1 onion, diced

1 handful baby carrots, diced

2 stalks celery, diced

1 forkful garlic

salt, pepper, basil to taste

6 cups chicken stock

1/3 cup orange juice

splash balsamic vinegar

Preheat oven to 325. Slice up tomatoes, toss in EVOO, salt and pepper and roast for 25 min, then broil for 10 more. Meanwhile, chop and saute onion, carrot, celery and spices in EVOO in deep soup pot. When onions start to get translucent add orange juice and balsamic vinegar. Pulse in blender. Return to pot and add chicken stock and roasted tomatoes. Simmer 40 min. Blend again until just chunky. Serve with grilled cheese sandwiches. Yum!

Pineapple Beef

2010-02-19T22:09:00.001-05:00

Couldn't find a picture of my dish, too hungry to take a one while it was still sizzling delish :)

Ingredients:

15 oz can coconut milk

1 biggish can pineapple tidbits, juice reserved

1/2 package frozen broccoli

1 red bell pepper, chopped

1-2 cups shredded beef (I used left over potroast)

1/2 forkful minced garlic

3-4 tablespoons soy sauce

1/2 teaspoon paprika

1 shake hot sauce

4 cups cooked rice

Marinate meat, veggies and pineapple in a mix of coconut milk, pineapple juice, garlic, soy sauce, paprika and hot sauce. Dump it all in screaming hot wok (or skillet), saute and simmer until sauce thickens. Serve over rice

crusty white bread

2010-02-12T22:47:00.003-05:00

i love bread way too much. and this does NOT follow your new whole wheat regime jen, but i promise it's good for soup dipping!

via honey & jam

No Knead French Bread
From Artisian Bread in 5 Minutes a Day (i've been coveting this book)

3 cups of lukewarm water
1 1/2 tablespoons active dry yeast
1 1/2 tablespoons coarse salt 
6 1/2 cups all-purpose flour

Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. Just let that sit together for a while (you don’t have to wait for the yeast to dissolve completely), then dump the flour all at once and stir with a wooden spoon. You don’t need to knead this, and you’re not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and you’re done.

Leave it in your container, covered (but not airtight, or it’ll pop), for a few hours. When it has risen and then deflated a bit, your dough is done. It’s ready to be used or stored in the refrigerator.

To bake the bread, just grab a chunk of dough, about the size of a grapefruit. Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough won’t be entirely in the bottom, where it may look bunched up, but don’t worry about it.

Put it on a cutting board that’s been dusted with cornmeal to prevent sticking (i used flour and it worked fine), and let it rest for about an hour. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled.

Twenty minutes before you are ready to bake, put a pizza stone (or cast iron skillet) in the middle rack of your oven, and put a cookie sheet (or broiler pan) in the bottom rack. Preheat your oven to 450 degrees. Dust some flour on the top of your loaf, and slash the top, about 1/4-inch deep.

After twenty minutes of preheating, it’s time to bake. (You can put the bread in after 20 minutes, even if your oven hasn’t reached 450 degrees yet.) Slide the loaf onto the baking stone(i put parchment between my bread and the pizza stone for the first ten minutes to prevent sticking and then pulled the parchment out), and then quickly pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside.
Bake for 30 to 40 minutes, until you get a nice brown crust. Remove and let cool completely, if you can wait that long.

The Pretty Colors Diet

2010-02-12T08:39:00.000-05:00

This year, it's about eating more, not less! Cholesterol is becoming a bit of a problem in this house, but a no---well, anything, diet is just gonna fail :) So the plan is to do more of the good stuff, less of the bad. More veggies, less meat. More spices, less salt. More fruit, less sugar. More pretty colors, less dull fats....

Here's the specifics:

Less meat, more produce, in every meal.
Adjust our food storage to include more ready to eat fruits and veggies so I can just toss it in a pan/bowl with out thinking prepping (Kri, you changed my life when you taught me about the pepper and onion frozen stir-fry mix, seriously!)
One vegetarian meal per week......means I have to try some new stuff.
More whole grains: brown rice, brown tortillas, brown bread.

Wish us luck, eh?

spinach tortellini

2010-02-11T18:24:00.003-05:00

so, i didn't make it this week. i made it when kristen and landen were supposed to come eat dinner with us but got stuck because of the snow. you guys totally missed out--oh, and you still owe us...

this is from my family cookbook, too. i agree, my sisters and sisters-in-law are great cooks. thanks lizzie.

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

mexican lasagna

2010-02-11T11:07:00.003-05:00

this recipe was stolen and adapted straight from liz's "christensen family cook book" so i hope her and her sister don't mind me posting! i give all the credit to alisa. i've been trying a bunch of their recipes and they are good cooks... i have more to share... or so do you liz!

ingredients:
1 lb. ground beef
1 large onion
2 cups chunky salsa (i used the costco brand and it was delish)
1 can black beans, drained
1/4 cup zesty italian dressing
2 T. taco seasoning mix
4 flour tortillas (medium size)
1-2 cups sour cream
1 pkg. mexican style shredded four cheese (i only had cheddar and it was good)

directions:
brown meat with onions in large skillet; drain. add salsa, beans, dressing, taco seasoning; mix well. arrange 2 of the tortillas in a single layer on bottom of a 9x13 baking dish; cover with layers of half each of the meat mixture, sour cream, and cheese. (i just kept adding sour cream until it covered in a thin layer). repeat all layers: tortillas, meat mixture, sour cream, and cheese. cover with foil. preheat oven to 400 degrees and bake, covered, 30 min. remove foil and bake an additional 10 min. or until casserole is heated through and cheese is melted. let stand 5 minutes before cutting into.
top individually with tomatoes, lettuce, olives, and cilantro.

new year, new food

2010-02-11T10:16:00.006-05:00

one of my goals for the new year was to be a better menu planner. every sunday i plan my menu for the week, which means finding a new recipe or two to try, entering all the meals into my schedule, making a list of the things i need for any of the recipes that i don't already have, and printing that menu out to hang on my fridge.

i think you all know i love to bake, but i really don't like to cook. dinner especially. why does that have to be the craziest time of day, when husbands have been gone all day and kids are crankiest, and we're expected to pull a dinner out of where? here is mine for this week...

so this is my solution to being a better cook. and honestly, when i have a menu, i actually kind of like cooking because i don't have to think of "what's for dinner?" it's just right there for me. we all like trying new meals and it means i get to put some creativity (which is what i need) into something i don't always like.

every time i see a recipe online that i want to try i print it out and stick it in my "recipes and menus binder." of course i had to make a cute cover to inspire me to keep things in it. everything is divided by subject and kept in those plastic sheet protectors i had laying around. super easy!

as the starter of this blog (like the queen right?) i'm challenging all of you to try at least one new recipe a week for the next month and share it on here. i promise i'll play along, hopefully we can inspire each other to become better cooks!

and yes liz... we still owe you from the last recipe voting challenge!

Caramel Apple Rolls

2009-12-25T13:41:00.004-05:00

1 box Pillsbury Hot Roll Mix, prepared according to Cinnamon Roll directions

Filling:

1/2 - 3/4 cup buttercream frosting
1/4 - 1/2 cup creamy peanut butter
2 apples, peeled and diced
3 tablespoons brown sugar
cinnamon to taste

Prepare Hot Roll mix according to cinnamon roll directions. Roll out in large rectangle, spread filling all over and the roll up into long tube. Cut into twelve and set in greased 9 x 13 baking dish. Let rise for 30 min and bake at 375 degree oven for 20 to 30 min. Frost and serve warm.....mmmm.

Buffalo Chicken Pinwheels

2009-12-07T22:20:00.008-05:00

I love hot and tangy things. These little appetizers are a little of both worlds. I am also obsessed with semi-homemade recipes that are easy and usually include crescent roll dough. I think this recipe is from Pillsbury.

1 can refridgerated crescent roll dough

1/2 cup finely chopped cooked chicken

1/4 cup hot sauce or wing sauce

3 oz. cream cheese softened

1/4 cup blue cheese (1 0z.)

2 tbs. chopped fresh chives

Preheat oven to 350 F. Spray cookie sheet with cooking spray.

Unroll the dough and separate it into 4 rectangles, try to seal the seams together.

In a small bowl, mix the chicken together with the hot sauce until well coated. Spread about 1 tbs. cream cheese over each rectangle. Sprinkle with chicken mixture, blue cheese and chives.

Starting from one end, roll the dough up and tuck in anything thats falling out. Cut into 4-5 pieces per rectangle. Place cut side down on the cookie sheet and bake for 13-17 minutes or until the edges are golden brown.

I serve them with carrot and celery sticks.

not your average lemon bar.

2009-12-05T17:30:00.003-05:00

i made these for a christmas party we are going to tonight. oh wow. please make these and tell me how delicious they are.

ingredients:

1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice
1 teaspoon freshly grated lemon peel
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups regular rolled or quick-cooking oats
3/4 cup toasted pecan pieces*
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening

directions:

1. heat oven to 350°F. lightly grease 13x9x2-inch baking pan. combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. measure out 1/4 cup and 1/3 cup white chips; set aside. add remaining white chips to lemon mixture.

2. beat butter and brown sugar until blended in large mixer bowl. stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. remove 1-2/3 cups oats mixture; set aside. add egg to remaining mixture, blending until crumbly. press egg/crumb mixture on bottom of prepared pan. gently spoon lemon mixture on top, spreading evenly. add reserved 1/3 cup white chips to reserved crumb mixture. sprinkle over lemon layer, pressing crumbs lightly.

3. bake 20 to 25 minutes or until lightly browned. cool in pan on wire rack. place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. microwave at MEDIUM (50%) 30 seconds; stir. if necessary, microwave at MEDIUM 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. drizzle over bars. allow drizzle to set; cut into bars. about 36 bars.

*to toast pecans: heat oven to 350°F. spread pecans in thin layer in shallow baking pan. bake 7 to 8 minutes, stirring occasionally, until golden brown; cool.

banana chocolate chip muffins

2009-12-02T23:33:00.003-05:00

these were oh my gosh delicious. boxed blueberry muffins will forever hold a place in my heart, but i might have had a slight change of heart after trying these. i made them for breakfast when all of our family was in town in october and they were gobbled up within a matter of minutes. again, from my trusty blog friend jessica.

1 cup sugar
1/2 cup butter or margarine
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 bananas mashed
1 tsp vanilla
1/2 to 1 cup chocolate chips (however many you like in your muffins)

heat oven to 350 degrees. cream sugar and butter. add eggs and beat well. sift or mix flour, baking soda, and salt. add bananas and vanilla, and lastly chocolate chips. fill muffin cups 2/3 full. bake 20-25 minutes.

cheesy breadsticks

2009-12-02T23:21:00.002-05:00

i told you i was on a role with bread.

i don't know this guy, but i couldn't find a picture of cheesy breadsticks that look like these, so i opted for someone who looks like they're having fun eating a breadstick in front of a kitschy-european looking souvenir shop.

this recipe comes from my blog friend jessica (i got permission to share with everyone). and these are not so "light and airy!" but are now my go-to breadsticks.

3 cups all-purpose flour, divided
1 pkg active dry yeast (or 2 1/4 tsp instant yeast)
1/2 tsp salt
1 cup warm water
2 tbsp olive oil

in a large bowl, mix 1 1/4 cups flour with yeast and salt, add warm water and oil. beat with a whisk for 3 minutes. using a wooden sppon, stir in another 3 1/4 cups flour, or enough so mixture holds together. place dough on a lightly floured surface. knead in 1/4 to 1/2 cup more flour-stop once it's lump free. cover dough and let it rest for about 10 minutes. heat oven to 425 degrees. (leave it on the oven while it's heating up for a quicker rise).

on a greased baking sheet (i use parchment paper sometimes), press out dough into a rectangle, as thin as you like it. prick dough with a fork lightly. bake about 8 minutes. melt butter and brush on top of dough. sprinkle with garlic salt and cheese. (mozerella and parmesan are da best). bake another 8 minutes or until browned. cut into wedges and enjoy!

parmesan puff pastry breadsticks

2009-12-02T22:54:00.004-05:00

don't these make you want to jump up right now and whip up a batch?

ok so i have a thing for bread. namely, bread with cheese on it, in the form of a stick that can easily be shoved into my mouth. i made these as an appetizer for thanksgiving and they were everything i hoped for: light and airy so i could consume large amounts without even knowing!

the original recipe for these comes from good ol' paula dean found here. but since i know some of you are a little particular on following links (liz, cough), i will post the whole recipe here too.

1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 cup freshly grated parmesan (yes it must be FRESH! dust off your grater)
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 cup butter, melted

(i actually had to double all of the ingredients to cover a whole package of pastry sheets).

preheat oven to 400 degrees. lightly grease a baking sheet (i used parchment paper for easier cleanup).

on a lightly floured surface, unfold pastry sheets (i just used one of our cutting mats). cut each sheet into 13 strips, about 3/4 by 10-inches apiece.

in a shallow dish, combine cheese, basil, and garlic. brush pastry sticks with melted butter on both sides. roll pastry in cheese mixture, lighly coating each side. gently twist pastry sticks, and place on a prepared baking sheet. bake for 12 minutes. remove to wire racks to cool.

cranberry salad

2009-11-24T11:36:00.004-05:00

wow. thanksgiving is really already here! love, love it. can't wait to stuff my face. i just wish we were all stuffing our faces together! james, here is what i am making this year. i think i've had it with my thanksgiving meal as long as i can remember.

1 pkg. fresh cranberries, grind in blender, cover with 1 cup sugar and refrigerate 1 hour.
1 pint whipping cream-whip until very thick. add sugar and vanilla to taste.
Add: cranberries after standing 1 hour
1 bag mini marshmallows
1 large can crushed pineapple, drained

i just realized there's no jello, but it definitely fills that category, haha!

pretzel jello

2009-11-23T23:02:00.003-05:00

this stuff is so good it kind of doubles as dessert! (kind of like our bavarian dessert in layers)

2 C. crushed pretzels
1/4 C. sugar
3/4 C. melted butter
8 oz. (1 block) cream cheese, softened
1 C. powdered sugar
9 oz. cool whip
16 oz. strawberry jello (lg. box)
2 C. boiling water
10 oz. bag frozen strawberries/raspberries

combine first three ingredients as the crust and press into a 9x13 pan. bake at 400 degrees for 6 min. cool to room temp.

blend the cream cheese and powdered sugar until smooth, then add the cool whip and spread over cooled crust.

dissolve jello in boiling water and stir in frozen fruit right after. chill until partially set (about 45 minutes). spoon over cream cheese layer. cool until firm. cut into squares and serve!

jello salad

2009-11-23T22:33:00.004-05:00

this is what i'm making for thanksgiving james!

1 lg. box raspberry (or strawberry... both are yummy) jello
about 1 1/2 C. frozen raspberries, mostly thawed
about 1 C. cool whip

make jello as directed on box (you can put the raspberries in the jello while it's setting up, but i just throw them in at the end)

once jello is set up add the raspberries and cool whip (i just add both until it's the right consistency) and blend everything together with your beaters.

YUM!

sorry for the nasty picture that i found on the internet, but this is what it kind of looks like. no i do not put my jello salad in the plastic part of a longaberger basket, nor do i recommend it.

ooo that just reminded me of pretzel jello... do we have that on here?

thanksgiving

2009-11-23T18:42:00.002-05:00

Hey ladies i need a good thanksgiving jello salad recipe, I know you guys are good for it!!

pumpkin cookies

2009-11-23T08:36:00.002-05:00

i've gotten several requests for these from family members who i point to this blog, but the recipe was no where to be found. my bad! i posted it on my own blog last year, so follow this link to get the yummy recipe!

in the meantime, here is the cream cheese frosting recipe i use:

1 (8 oz.) block cream cheese, softened

1/4 C. butter softened

1 1/2 tsp. vanilla

2-3 C. powdered sugar

Cream first 3 ingredients together and add the powdered sugar until it reaches the desired consistency.

The Stuffing

2009-11-22T14:09:00.002-05:00

Sorry for tiny-ness of the picture

It's turkey day this week! We'll be out of town and sort of swapping the traditional dinner for grabbing some grub after the Macy's parade. But you know I can never truly skip Thanksgiving dinner, especially the stuffing! So I made a mini version before FHE last week with my own take on grandma's stuffing and a little help from Rachel Ray in the turkey department. :) And so, I now can give you: Apple Sausage Stuffing, the recipe!

12 oz sausage, crumbled
1 medium white onion, diced
4 ribs celery, sliced up
2-3 small apples, diced (I like golden delicious and I don't peel them but you can do whatever you want)
1 forkful minced garlic (I buy the pre-chopped but my best guess would be about a clove)
tiny pinch of nutmeg
2 T butter
2 bags croutons (I use "Fresh Gourmet" butter & garlic but again, just pick)
2 dried bay leaves
2 cups chicken stock

Brown and crumble sausage, transfer to plate w/ paper towel to drain. In the same skillet saute onion, celery, apples and garlic, then add in nutmeg and salt n' pepper when everything's starting to get soft, set aside. Preheat oven to 425 degrees. Put butter in a rectangle cake pan and let melt while oven preheats. When butter is melted, pour in croutons and coat. Then add in sausage and onion/celery/apple mixture and toss until evenly distributed, lay bay leaves on top. Drizzle chicken stock over all of it until everything is pretty moist. Bake 15-20 minutes. I pull it out at 15 to fluff it a little and see how it's coming. Pull out bay leaves and serve!

Whoops! I forgot, I always toss in a couple handfuls of craisins before I bake it. Just p.s.

"healthy" fried rice

2009-09-14T23:18:00.005-04:00

this recipe comes straight out of parents magazine, so you know it's easy! and sophie loves the scrambled eggs in this one which makes me happy.

ingredients:

1 8.8-oz. uncle ben's package cooked brown rice (see picture)

1 16-oz. pkg. mixed frozen vegetables (peas, corn, green beans, carrots)

1 cup frozen peppers-and-onion stir-fry vegetables

4 tsp. canola oil, divided

3 eggs

3 Tbs. stir-fry sauce (i like the kikkoman brand)

1/2 tsp. crushed red pepper (optional)

lime wedges (i didn't like this though)

directions:

heat 2 tsp. canola oil in a large nonstick skillet on medium. whisk eggs and add to the skillet. cook, stirring occasionally to break up eggs, until set. remove from pan. add remaning 2 tsp. oil to the skillet and then increase the heat to medium-high. stir in the frozen vegetables; cook for 5 minutes or until tender.

add stir-fry sauce and crushed red pepper to the skillet. stir in rice and heat through, then mix in the cooked eggs. squeeze lime juice on for extra flavor (like i said, i didn't really get this flavor with everything else, but you might like it).

yum. yum. yum.

Grilled Pizza

2009-08-26T22:20:00.008-04:00

The grill and I have become good friends this summer. Not wanting to heat up the kitchen+looking for something different= Grilled Pizza for dinner tonight. I loved that it tasted like flat bread and was just the texture I was hoping for. Nope, the dough doesn't fall down into the grill. It acts like meat and starts to stiffen as it cooks.

Dough:
1 pkg. Rapid Rise Yeast
1 cup hot water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
3 cups flour

Toppings:
Whatever your little heart can dream of.
I used tomatoes and basil from the garden and made a Margharita pizza and turkey pepperoni and cheese. Be creative.

Disolve the yeast in hot water for 3-4 min. Dump everything else in and mix until the dough starts to clean the bowl. Let it rise. I wait 45min or so, but this Rapid Rise stuff is ready after about 15 minutes of mixing. It will NOT double in size though. This makes enough for one large or two small pizzas. Split the dough in two, make a shape resembling a pizza...obviously not my strong suit. Turn the grill on and let it warm up for 5 minutes. Take all of your toppings out to the grill. Brush one side of the dough with olive oil and put it oil side down on the grill for 2-3 minutes. Flip it over and add your toppings while it's on the grill. Let it cook for an additional 5 minutes.

Dairy Queen Blizzard (I think it tastes pretty close)

2009-07-30T19:49:00.004-04:00

In Canada, Dairy Queen makes Skor blizzards which I miss very much. When I found out from my sister how to make regular ice cream into a blizzard, I had to give it a try. It was so good.

-vanilla ice cream (any brand, however much you need for the amount of people you're feeding)
-Skor bars or whatever you want (broken up)

I used about 1/2 of a 1.5qt pail of ice cream with 3 Skor bars. Put it all in the bowl of a kitchen Aid and mix with paddle attachment until mixed well and ice cream is more like soft serve. That's it. Not much of a recipe I know but I had to share. If you don't have a Kitchen Aid, I see no reason why a hand mixer wouldn't work.

fresh blueberry crisp

2009-07-29T16:45:00.004-04:00

(i've only ever used fresh blueberries, frozen them myself and then rinsed them frozen)

3 cups blueberries (rinsed)

2 Tbs. lemon juice

2/3 c. packed brown sugar

1/2 c. flour

1/2 c. quick oats

1/3 c. butter softened

3/4 tsp. cinnamon

1/4 tsp. salt

Directions:

1.Sprinkle lemon juice over blueberries in an 8x8 glass pan

2. Mix the rest of the ingredients in a separate bowl. I double everything in the topping except for the cinnamon (you know me...haha). The ingredients above have NOT been doubled.

3. Crumble over blueberries

4. Bake uncovered at 375 degrees for 25-30 minutes.

put the lime in the coconut

2009-07-14T10:45:00.005-04:00

this is pretty much the easiest thing in the world, and one of the most delicious summer {or anytime} treats. my dad found this while living in hawaii and now it's one of our favs!

Coconut Lime Ice Cream

all you do is toast a layer of coconut on a cookie sheet under the broiler in the oven until the edges turn golden. then slice a couple lime wedges. sprinkle the coconut over some quality vanilla ice cream (we just made homemade and it was amazing) and squeeze the lime juice on. i like to squeeze the lime on as i go because i always want more. sounds weird, but seriously try it. it's awesome!

Spinach Artichoke Dip

2009-07-05T20:27:00.004-04:00

I made this for the 4th of July and it went over really well. As a matter of fact, my husband was craving it so badly, I had to make another batch and we had it for dinner tonight. It's that good! I got this recipe from the back of the Knorr's vegetable soup mix. Serve it with pita chips, wheat thins anything crunchy works.

Preheat oven to 350

I box frozen spinach, thawed and drained

1 (14.5oz) can artichoke hearts, drained and chopped

1 (8oz.) package light cream cheese, room temp

3/4 cup mayo

2 cloves garlic, finely chopped

1 package instant vegetable soup mix (Liptons or Knorr's, no difference)

1 1/2 cups shredded cheddar cheese

Cream all ingredients together in an oven safe dish, including 1 cup of cheddar cheese. Sprinkle remaining 1/2 cup over the top of the mixture. Cover with foil and bake at 350 for 35 minutes. I like to take the foil off for the last 5 minutes to make the cheese all golden and bubbly.

lemon cake cookies

2009-04-17T10:09:00.003-04:00

another one stolen from a friend's blog {ok well my SIL's best friend}. hopefully she's ok with me sharing because these are SO good! if you like lemon you'll love these moist cookies. they are super zingy! i needed a little more frosting than hers made though.

click HERE

chicken veggie pasta

2009-04-17T10:02:00.003-04:00

{these are the veggies we used and the red onions were our fav!}

i'm linking this from my friend kami's blog. we tried this a few weeks ago and it was SO yummy. fresh and full of yummy veggies!

she explains it much better than i could...

click HERE

"Fruit Smoothie" No-Bake Cheesecake

2009-04-11T08:56:00.006-04:00

Calling all smoothie lovers...This is the perfect Spring/Summer dessert and you don't have to fire up the oven when it's already scorchin' hot out. I'm hosting Easter this year and you better believe this is on the dessert menu!

Prep: 15 min. Total: 4hrs. 15min. (including fridge time)

1 1/2 cups graham cracker crumbs
1/4 cup ( 1/2 stick) butter, melted

2 Tbs. sugar

4 pkg. (8oz. each) Neufchatel 1/3 less fat cream cheese, softened

1/2 cup sugar

1 pkg. (12oz.) frozen mixed berries ( strawberries, raspberries,blueberries and blackberries), thawed, drained

1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, drained

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, butter and 2 tbs. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.

Makes 16 servings

This recipe is from food and family magazine, summer 2007

outrageous chocolate chip cookies

2009-03-09T15:48:00.003-04:00

while i'm at it...i thought i'd post these. these are THE best chocolate chip cookies you will ever eat. promise. kristen? in fact, i just made these last night and they make me so happy!

Cream:
1 C white sugar
2/3 C brown sugar
1 C butter
1 C peanut butter
1 t vanilla extract
2 eggs

Add:
2 C flour
1 C rolled oats
2 t baking soda
1/2 t salt
1 pkg semi-sweet chocolate chips

mix well and drop by tablespoon onto lightly greased cookie sheet. bake 10-12 minutes at 350. ( i of course think they are perfectly baked at 11 minutes 44 seconds.)

spinach apple salad

2009-03-09T15:37:00.004-04:00

yep, way over due! sorry girls. here is the recipe for the salad i brought to hillary's shower. mmmm, i crave this baby sometimes.

dressing:
3/4 C sugar
1 t. dry mustard
1 t. salt
1 T. dry onion flakes
1/3-1/2 C cider vinegar/red wine vinegar (i always use apple cider vinegar)
1 C oil
1 T. poppy seed

salad:
1 pkg. baby spinach
1 1/2 sliced apples
chopped green apples
bacon bits
slivered almonds
craisins
parmesan cheese

Mer's picnic potato salad

2009-03-01T22:07:00.007-05:00

I am proud to say I made up this recipe! So, the picture isn't winning a prize in Gourmet magazine, but potato salad isn't about frills. right?! No garnish or fancy plate necessary, just good ol' picnic food.

10 medium All purpose potatoes- washed,diced and cooked until tender
3/4 cup mayo
1/4 cup ranch dressing (I used light)
2 tbsp. stone ground mustard or a few good squirts of yellow mustard will do ya
1/4 cup sweet relish
1/2 medium red onion diced finely
8 slices cooked crumbled bacon- I used turkey bacon in this pic
4 hard boiled eggs chopped
salt and pepper to taste

I think potatoes keep their shape better if you dice them first then boil them (15 minutes). After the potatoes have cooled, place them in a large bowl. Sprinkle salt and pepper over potatoes, these suckers seem to eat up the salt. Dump all of the remaining ingredients on top of potatoes, only stiring at the end to prevent "mushage".

broccoli sunflower salad

2009-02-23T12:35:00.004-05:00

ok ladies, i'm requesting all the recipes that were brought to the baby shower, (apple salad, potato salad, rosemary bread). they were all so yummy! i'll start it off with my broccoli salad.

(i'll have to take a real picture the next time i make it)

3-4 heads of broccoli

1 bunch of cauliflower

3/4 C. green onions

1 C. salted sunflower seeds

1 lb. bacon fried crisp

2-3 C. red grapes (i added a little more)

SAUCE:

1 C. mayo, 1/2 C. sugar, 1/4 C. seasoned rice vinegar

add sauce, bacon & sunflower seeds right before serving.

Daring Bakers January 2009

2009-02-04T22:17:00.003-05:00

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Ok, so I forgot to blog on reveal date last month! The challenge was to make and shape tuiles in the flavor and shape of your choosing and pair it w/ something light. Jamie and Tamsen joined me on Inauguration Day to watch the festivities. And attempt this month's challenge (if you use your imagination the cookie is shaped like an eagle.....I promise :) ). And eat chicken nuggets. And a whole loaf of Tamsen's delicious bread....still craving it T! Thanks for coming girls, we had a great time! Anyways on to the Tuiles:

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape.

Daring Bakers December 2008

2008-12-30T23:17:00.003-05:00

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand
Whew! This little beauty was by FAR the most challenging challenge to date! The challenge specifically included six elements, each of which was delicious, some of which were tricky, I improvised a little here and there but attempted it all and the end result was a mountain of dishes and a delicious frozen dessert! Find the recipe in all its glory here. Now, pictures and then the play-by-play:

Now for the individual elements, from the bottom up:

Dacquoise Biscuit (Almond Cake): Light and flavorful to begin with, then mine basically absorbed the ganache layer above it so it ended up tasting like chocolate covered almonds. The recipe calls for almond meal, which I didn't bother to find. I just buzzed some thinly sliced almonds in the food processor for a few minutes and it turned out great!

Ganache: Will be showing up in my kitchen again soon! Required you to make a "dry" caramel...melt sugar---then add cream....that was fun, and it turned out surprisingly well!

Chocolate Mousse: Beautiful! I went with the milk chocolate Chantilly option. Never made mousse before, I was surprised how easy it is! Apparently delicate doesn't have to be difficult!

Praline Feuillete: Yummy! Think homemade "Crunch!" bar. I took the shortcut and used rice-krispies instead of the lace crepes....those got stuck on the someday list.

Creme Brulee: Don't get too excited, no blow torch involved. This was more flan-ish. Fresh: good. Frozen: meh. I wasn't a fan of this insert because it thawed more slowly than the mousse so it was all ice-crystal ridden.

Frosting: Yeah. My thought was to use the white chocolate icing to really make my strawberry poinsettias stand out.....no.go. The recipe used gelatine as the thickening agent(never done that with frosting). I was impatient and thought I must have screwed it up. Drizzled some on as a glaze and found the rest all lovely and set up in my sink after the party. :)

Super Easy Braided Bread

2008-12-27T13:34:00.004-05:00

- 1 package of quick rise yeast
- 1 cup warm water
- 2 Tbsp sugar
- 1 tsp salt
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp of olive oil

Dissolve yeast and sugar in warm water and set aside for 5-10 min. Combine dry ingredients in large bowl. Add egg and olive oil to yeast mixture and slowly stir (I use the dough hook on my kitchen aid) into dry ingredients until a sticky but smooth dough is formed. I get impatient and usually add all the liquid, so if it is too sticky just add a little flour until it is manageable enough to knead until somewhat smooth.
Let rise in a greased bowl for 30min. (I put the bowl covered with a towel in the oven with just the light on and I find that makes it rise really well.)
Punch down and separate into 3 even pieces and roll and stretch into tubes about 18" long. Braid pressing ends tightly together. Let rise for another 20-30min and bake on a lightly greased cookie sheet at 400 F for 15 min.
When done, brush with olive oil and sprinkle with salt.

Daring Bakers November 2008

2008-11-29T23:08:00.004-05:00

This month's challenge was Caramel Cake! We got a head start on this one and I'm so glad Meredith and Tamsen came over w/ babies in tow earlier this month to get a little sweetness in before the holiday madness began! Maybe it was because we were having a baby-fest anyway, or maybe it was just because good things come in small packages but for whatever reason we opted to make cupcakes out of the recipe instead of one 9" round. I'm a sucker for a good homemade cake in the first place, but I love this recipe (don't worry, I've already made them again!) because it makes just one handy dozen. And cause the cake turns out completely delicious.....and because the frosting---is heaven. on. earth. Drizzle it over warm cinnamon rolls sometime. Yow! Check out our hostesses versions here, here, and here. And when you're ready, I've included the recipes below:

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)

Daring Bakers-October 2008

2008-10-29T16:18:00.006-04:00

Let me add another pizza dough recipe to our repertoire, only this time, I think it's fitting that we toss it! It is, after all, our Daring Baker's debut! (more on that below). Our challenge this month was to "toss pizza like a real pizziaolo".....and post pictures. I have to confess, while I'm not crazy about those pics (look at the top of the middle picture for the dough in action, actually capturing it was a little tricky), the tossing was more fun than I'd anticipated! And much easier than I imagined. This dough was so soft and elastic it expanded in the air as easily as a balloon does when you blow into it! Tasty and amazing! You can find the recipe here. I chose to keep my toppings basic: one pepperoni and one hawaiian style, both turned out delicious! My one disappointment was that the tossing made the dough a bit uneven in thickness, but I'm sure with a little practice that glitch could be ironed right out! Maybe next time we'll practice with friends ;)

So ladies, we're now official members of the Daring Bakers. I stumbled on this fabulous group of several hundred food fanatics while reading this blog, got more curious when they made eclairs from scratch a while ago, and decided to join on behalf of all of us! Originally, i planned to post the monthly challenge recipe at the beginning of each month; then we could each try it and post our comments when and if we wanted to. However, the blog rules outlaw any posting of the recipe previous to the reveal date. On to "Plan B": How about I let you know what the challenge is each month via email. Everyone interested in that month's selection will set a date, pick a kitchen, test the recipe, chow down and then do a team post. Whattaya say?

Pumpkin spice cookies

2008-10-25T22:12:00.005-04:00

It seems like all I ever post on here are short-cut recipes, no brainers or minimal ingredient foods. Well, just to stay true to the my 'quickie' stick-a-fork-in-it identity, I've found another speedy one. Two ingredients, that's it! One of my favorite discoveries in cooking has been the joys of cake mix. The possibilities are endless!

1 box spice cake mix
1 can pumpkin puree

Mix the two ingredients together in a bowl. Spoon the mixture into little heaps on a lightly greased cookie sheet. Bake at 350 degrees for 15 minutes. I made a little cream cheese icing to go over the top. So low in fat too, no eggs or oil! Kristen, these remind me of your yummy cookies.

Popovers

2008-10-10T10:17:00.005-04:00

So I made these last week and have been meaning to post. Most of you probably have no idea what these are as they are very British/Canadian. They are also known as yorkshire pudding. I grew up with these puffy, bread like things. They are soooooooo good with a roast beef dinner, filled with beef gravy.
- 6 eggs
- 1/2 cup water
- 1/2 cup milk
- 1/2 tsp salt
- 1 cup flour
- 1/4 cup vegetable oil

Put all ingredients into a blender, blend until smooth. Put in fridge until ready to use (for some reason they turn out better if the batter is cold). Heat oven to 400. Spray a muffin tin with pam or wipe well with oil. Pour batter evenly among all 12 cups and bake for 30 min. or until golden brown. Do not open oven while baking, they will flop!

goodbye september!

2008-09-30T16:22:00.004-04:00

yes you should officially be done trying all recipes and votes must be cast by midnight!

:
NOT

just kidding. i still have 5 recipes left to try myself. but sad it's already the last day of september. i loved our weekly recipe challenge, it helped me cook dinner better and try lots of new yummy foods. so don't stop posting! like i said before, our husbands should really be so madly in love with us by now. and didn't this make the month go by so fast?

let's try and make a deadline for votes to be in. try and finish up those last couple recipes and cast your vote by...

::friday . october . tenth::

does this sound fair? that gives us about a week and a half to complete our challenge. votes are getting close!! don't forget to email any extra votes. oh and one last request... can everyone email me WHAT you voted for. i bet everyone is curious what the favorites were. it would be cool to find out. also let me know when you're available for our final dinner night out with each other, and any requests on restaurants. thanks ladies!

90 Minute Bread

2008-09-25T08:25:00.003-04:00

I never got this up last week! This is my go to recipe when I want fresh bread. It's super low maintenance and hot out of the oven by the time I've got the rest of dinner ready!

2 c luke warm water
4 T sugar
2 T dry yeast
2 t salt
2 T melted butter
2/3 c scalded milk
4 1/2 - 5 1/2 c flour

Mix water, yeast and sugar together. Let stand 10 min. Add salt, butter and milk. Add flour 1/2 cup at a time until dough forms a ball. Knead for 5 min., cover and let rise for 30 min. Knead again and separate into 2 loaf pans. Let rise for about 30 min. more and bake at 350 degrees for 30 min.

Favorite Pizza dough

2008-09-25T08:23:00.004-04:00

So I'm breaking up the challenge as I've been very excited to put my first entry in. Kristen said she wanted the recipe, so here it is. It is actually the recipe that came with my bread maker which I sold before moving so I now do it by hand. If you have a bread maker, just put all ingredients in order listed, choose the dough setting and press start.

1 ½ cup water

1 ½ tsp salt

1 Tb sugar

2 Tb olive oil

4 ¼ cup white flour

2 tsp yeast

Stir salt, sugar and yeast into water and let sit about 5-8 min until it's a bit bubbly. Put flour in a bowl (I use my kitchen aid). Add olive oil to yeast mixture and add all at once to flour. Mix with dough hook or wooden spoon until it all comes together. Put on floured surface and kneed until smooth. Put in a lightly greased bowl, cover and let rise for about an hour or until about double in size. Punch down and spread out on pizza pans. It makes 2-3 pizzas depending on how thick you like your crust. I like to make sure there is cheese on the crust, so you get that great bubbly, crunchy, cheesy crust. I'll post a photo the next time I make it.

Campfire Cream Puff

2008-09-24T23:08:00.006-04:00

Ha, I wasn't going to do it (submit two recipes) but seriously it's torture to just have ONE favorite! I totally apologize for the dirty nasty finger nails in this picture (it's from a website called Yumsugar.com),but please draw your eyes rightward and behold the Cream Puff!

Ingredients:
1 can of frozen biscuit dough (such as Pillsbury Grands)
8 large marshmallows
8 milk chocolate squares
Cinnamon and sugar to taste
2 10-inch by 10-inch squares of aluminum foil

Directions
Makes 8 cream puffs.
Sprinkle a plate with a dusting of cinnamon and sugar.
To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.
On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.
Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.

Skor Trifle

2008-09-24T22:34:00.005-04:00

And now for my real entry....it's delicious but I have to admit I love making it cause you get to crumble cake with your hands :D Yes. I'm still five.

Skor Trifle

Ingredients:
1 box mix chocolate cake
2 boxes chocolate instant pudding
1 tub whipped topping
2 Skor bars, or Heath bars, or whatever toffee bars you can get your hands on

Instructions:
Make cake and pudding ahead of time. In trifle dish or glass bowl layer crumbled cake, pudding, whipped topping and crushed Skor bar. Repeat 2-3 times, ending w/ whipped topping and Skor bar. Viola!

Baked Alaska

2008-09-24T21:46:00.004-04:00

Ok, so I was going to hold myself to just one dessert recipe but I figure since two of us have already overindulged I don't need any more encouragement to jump on the band wagon! I have at least three favorite desserts (more like 15 but...meh). One is Lion House Cheesecake which I already posted here. Then, if you're in the mood for something even more fancy-pants I highly recommend the goodness that is Baked Alaska: cold, refreshing ice-cream floating on a bed of cake and smothered in hot, marshmallowy meringue. The meringue insulated the ice-cream while baking so nothing turns into soup, but when you cut and eat it the flavor/texture/temperature combo is AMAZING so be brave, you won't regret it!
Ingredients:
1 9" round cake (just one layer)
2 pints icecream
2 t cornstarch
2 t water
5 egg whites
1/2 t cream of tartar
1 t vanilla egg whites
2/3 cup sugar

How to:

1. In advance, bake cake of your choosing in 9" round pans. I actually use a glass pie plate b/c it leaves room for a better meringue igloo.
2. Preheat oven to 400 degrees.
3. Dissolve cornstarch into the water in small saucepan over medium heat (about 3 min). Remove from heat and let cool 5 min. While cooling, beat egg whites and cream of tartar until foamy. Then beat in your cornstarch mixture. Then the vanilla. Beat until egg whites start holding soft peaks and start adding sugar 1/3 cup at a time until egg whites are glossy and have tripled in volume.
4. Scoop ice-cream onto cake in a rounded mound.
5. Smother it all in meringue. Seriously, smother it! It works out best if the meringue is evenly distributed and covering all the edges of the cake.
6. Bake for 5-10 min or until meringue has browned. Enjoy!

Thai Coconut-Mango Sticky Rice

2008-09-24T13:10:00.007-04:00

This is one of my favorite desserts and I like it so much because it's just different but so addicting. The rice doesn't come out quite as sticky as the kind you'd get in a Thai restaurant but it's still just as good and satisfying!
Ingredients:
1/2 cup jasmine rice or other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
Directions:
1.) Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2.) It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3.) Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4.) Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5.) Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and pour some of the sauce over the whole thing. You can top it with a few sesame seeds.

peanut butter fudge (my actual submission)

2008-09-24T10:38:00.006-04:00

alright. what's the deal with making us choose one? i would just like to say that it is impossible to choose a favorite. so, i also submitted three of my favorites, but not one is the favorite. plus, i thought we needed a little more chocolate in the mix.

3 cups sugar

1 1/2 sticks margerine

3/4 cup evaporated milk

cook on medium heat stirring constantly to 234 degrees or soft ball stage. remove from heat and add to mixture:

1 cup cream peanut butter

7-9 oz jar marshmallow cream (fluff works, too)

1 T vanilla

beat the mixture until it becomes thick. pour into buttered 9x13 pan. while the fudge is still warm, not hot, drop peanut butter cups into the fudge. cut into squares after refrigerated when ready to serve. (there should be one pb cup per piece) only leave in fridge to set the fudge. you can also use small snickers.

french silk pie

2008-09-24T10:11:00.004-04:00

i would probably submit this to be voted on but since kristen is weird about pies and since i obviously want as many votes as possible, we'll make this as second best. although, i'm gonna make this sometime, kristen, and you will love it.

(double this recipe to put into 9" pie plate)

1/2 cup butter, not margerine, cut into 8 equal pats and 3/4 cup sugar, creamed

1 (1 0z) square unsweetened baking chocolate melted and cooled OR 3 tbsp cocoa + 1 tbsp vegetable oil

1 tsp vanilla

beat cocoa and vanilla into creamed butter until blended.

2 eggs- add one at a time, beating until nice and creamy...no taste of gritty sugar. if you overbeat and it becomes too runny, don't worry! you can put it into the fridge and let it set up and then beat it again. put into a baked pastry shell. serve chilled with whipped cream on top.

peanut butter chocolate rice krispy treats

2008-09-24T09:59:00.005-04:00

(one of travis' favorites)

1 cup sugar

1 cup corn syrup

1 cup creamy peanut butter

6 cups rice krispies

12 0z chocolate chips

12 oz butterscotch chips

in a large pot, cook over medium heat corn syrup and sugar until it's nice and smooth, not boiling. stir in the peanut butter (keep the heat on). add 6 cups of rice krispies. put into a 9x13 pan. melt butterscotch and chocolate chips on low heat, stirring constantly. pour mixture over the rice krispies. put in the fridge to harden. after they start to cool a little, cut them into the pieces because it will get too hard to cut once they are completely cooled.

oh, and just a p.s. they do not look like the picture, but don't those look good?!

lemon cake {my actual submission}

2008-09-23T14:15:00.003-04:00

ok ok i promise i'm done after this one. so checking bavarian dessert off the list, my second all time favorite dessert is strawberry shortcake. unfortunately everyone knows how to make that AND it's not really strawberry season so i'm on to my third favorite dessert. wow good thing i came up with this idea! this cake is from a good family friend. it is so yummy and stays moist for a long time. i'm not a huge cake person but i LOVE this lemon cake!

CAKE

lemon cake mix {yes... gasp... the box kind}

small lemon pudding

3/4 cup oil

3/4 cup water (i've also heard you can use sprite in place of water)

3 eggs

GLAZE

1 cup powdered sugar

1/4 cup lemon juice

mix all the ingredients together and bake at 350 degrees (shoot i don't have the time written down... i'm pretty sure you follow the time on the cake box for whatever kind of pan you use. i always use a 9x13)

poke the top with a fork and frost warm so the glaze oozes down into the cake.

berried delight

2008-09-23T14:07:00.006-04:00

and then as if you couldn't get enough of these "layered" desserts i found this one too! a berry version which i LOVE!

thanks to kraft foods i'm going to say follow this link.

oh and anyone up for trying THIS moist caramel apple cake? YUM!

bavarian dessert

2008-09-23T13:53:00.004-04:00

{amazingly i found this picture on the internet and this is EXACTLY what it looks like!}
so funny. so jamie's all time favorite dessert happens to be almost the exact same as my favorite dessert! which makes me so happy. so no i don't expect you to make hers and mine (since they are practically the same) but i had to add my version on here too. mine just has no bananas and chocolate pudding instead of vanilla. my mom makes this every year for holidays and it's our family favorite! i could eat a whole pan to myself.

1 stick butter

1 cup chopped pecans

1 cup flour

1 8 0z. pkg. cream cheese (softened to room temp)

1 cup powdered sugar

12 oz. cool whip

1 large box chocolate instant pudding

melt butter (i zap it in the microwave) and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. let cool.

mix cream cheese, powdered sugar, and 1 cup cool whip. spread on the cooled crust.

make the pudding as directed on the box and spread over the cream cheese layer.

top with left over cool whip. sprinkle on the left over pecans.

i cut it up into squares and serve just like the picture. YUM!

Banana Cream Cheese Delite

2008-09-21T21:13:00.005-04:00

OK ladies I have been slacking but you know I couldn't pass up on my favorite course Dessert!! This is my most favorite dessert I beg my mom to make it whenever I am home. I made it not to long ago, it makes a lot so make sure you are hungry. The recipe I have is written so I will put all the ingredients in Red so you know what to buy.

melt 2 cups margarine
add 2 cups flour and 1 cup chopped nuts, mix together
press into a 9 X 13 pan.
bake at 350 degrees for 15-25 minutes until brown

soften 2 8oz packages of cream cheese in a bowl
add 1 1/2 cups powdered sugar, cream well and
add 1 cup cool whip (buy the big tub)
spread over the cooled crust

Mix 3 cups milk with 2 small packages of instant vanilla pudding, beat at low speed for 2 minutes
then let it stand for 10 minutes.
pour over the cream cheese filling

top with 3 sliced bananas arranged evenly over mix
spread 1-2 cups cool whip over the bananas

chill at least 2 hours until it sets
cut in squares and enjoy!

WEEK 4

2008-09-21T18:32:00.004-04:00

{ps... don't you love how gummi bears are a "dessert?"}

can you guess, can you guess? our last week is going to be FREE REIGN...

:::DESSERTS:::

i'm posting this now because i'm going to be out of commission tomorrow. (see my blog later). and i really want you to think long and hard about this, or if you're lucky you don't have to! i want you to submit your all time favorite dessert ever. one that you make of course, and that hasn't already been submitted to this blog. this is so hard for me as i love dessert, and i'm guessing all of us do. so get thinking. what dessert will win you this competition?

{and sadly, if you submit a pie... i probably won't make it, meaning you probably won't get my vote. i'm so mean aren't i!?}

good 'ol banana bread

2008-09-20T14:54:00.003-04:00

i have been debating all week which recipe i want to add. i am a bread junkie and have so many great recipes i would love to share and also a lot i still want to try. but, i thought i would stick to a classic. this is one of those recipes that i have memorized and could easily whip up anytime with a good batch of old bananas. i promise, this is a no fail banana bread recipe.

1/3 cup shortening

1/2 cup sugar

2 eggs

1 3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 cup mashed ripe banana

cream together shortening and sugar; add eggs and beat REALLY well. sift together dry ingredients. add to creamed mixture alternating with banana, blending well after each addition.

pour into well-greased loaf pan. bake at 350 degrees for 45-50 minutes or until done. remove from pan; cool on rack.

a few of my secrets: once you've added the flour, mix as little as possible. if you mix a quick bread too much, it doesn't turn out as well. i also add more than a cup of banana to make it a little more moist. and my biggest secret is that i usually add about a cup of chocolate chips. do it, you will be so happy you did.

voting

2008-09-20T09:53:00.002-04:00

just a little update on the

:voting situation:

i thought everyone could just go into the settings and edit our little voting pole to vote for your favorite. turns out i'm the "administrator" or rather, "queen of this blog" so no one has those options. just throw me an email when you know who you want to vote for in each category and i'll fix it for you. 2 votes have already been cast! i'm getting excited! keep cooking/baking/testing/stealing from your neighbor, whatever you have to do to try these recipes!

pretzel hugs

2008-09-18T22:27:00.002-04:00

for liz...
this has nothing to do with our challenge. i just want to addict the rest of you like i have addicted liz...hehe.

1/2 bag pretzels (about 80) the square snyder's grid looking ones work the best
1 bag of herseys hugs
m&m's

line pretzels on baking sheet and place a hug in the middle of each one. place in oven at 200 degrees for about 5-6 minutes. they should just be shiny not melted.

remove from oven and squish an m&m down into the hug (like above). place in fridge for awhile to let harden. enjoy!

i just used halloween m&m's yesterday... totally festively cute.

downeast maine pumpkin bread

2008-09-18T14:04:00.003-04:00

i wasn't originally going to post this for our fabulous "breads" category. so let me back myself up first. i felt like it was too soon for pumpkin anything, even though i've been totally into talking about halloween costumes, shopping for fall decorations, making halloween bows, etc. i love fall so much though and never want to waste the fall months. i was sitting in starbucks at the airport on tuesday staring at their new "pumpkin spice latte" sign and totally got excited. (not to drink it... just that it's that time of year again). so after a brisk morning of buying a few halloween items i decided it is NOT too early for pumpkin anything! it did remind me of this post though. (please try that recipe, you will not be sorry) hopefully you'll love this bread as much as i do!

1 (15 oz.) can pumpkin puree

4 eggs

1/2 cup vegetable oil

1 stick butter melted and cooled

2/3 cup water

2 cups white sugar

1 cup brown sugar

3 1/2 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

1 cup chocolate chips (i usually add some extra!)

preheat oven to 350 degrees. grease and flour three 7x3 inch loaf pans.

in a large bowl, mix together pumpkin puree, eggs, oil, butter, water, and sugars until well blended. in a separate bowl, whisk together the flower, baking soda, salt, and all spices. stir the dry ingredients (along with the chocolate chips) into the pumpkin mixture until just blended. pour into the prepared pans.

bake for about 50 min. in the oven. loaves are done when toothpick inserted in center comes out clean.

Chocolate Croissants

2008-09-16T21:53:00.008-04:00

Ladies if you can't handle this recipe, please seek help NOW! It doesn't get much easier than this one. So, the recipe came from the magazine Real Simple...I mean it is freshly torn from the magazine hence the wrinkled paper and bowl mark. I just love it when a recipe is completely spelled out for me with pic's and I though you'd appreciate the authentic visual.

1 8-count tube refrigerated crescent rolls

1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Heat over to 375 f.

Unroll the dough and separate into 8 triangles.

Place about 115 chocolate chips on the bottom third of each triangle and roll up around the chocolate.

Transfer the croissants to a baking sheet.

Bake until golden brown, 12 to 14 minutes. Serve warm or at room temp.

Enjoy!

WEEK 3

2008-09-15T20:48:00.002-04:00

yum! these recipes are awesome! i'm so excited to keep trying them all. are you ready for this week? i've been brainstorming out here in orlando with my excellent cook friend sarah and i've decided...

:::BREADS:::

{this of course includes: scones, muffins, waffles, donuts, rolls, or anything with DOUGH}

so get your little bake on ladies! again... our husbands have got to be madly in love with us by now.

Fried Green Tomatoes

2008-09-14T15:32:00.005-04:00

INGREDIENTS

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter

DIRECTIONS

In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

Recipe from allrecipes.com

Loaded Baked Potato salad

2008-09-10T15:03:00.004-04:00

I haven't made this one yet but I can't wait, it looks so yummy and easy. It is suppose to serve 20 so you will want to cut back on the the servings sizes.

Ingredients
7 pounds baking potatoes
extra virgin olive oil fro brushing
2 pounds bacon, cut crosswise into 1 inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded

Preheat oven to 400 degrees. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. let cool, then cut into bite size pieces.

In a skillet, cook the bacon until crisp about 10 minutes, drain. ( the microwave works just as well, about one minute for every piece.

In a large bowl, combine the butter and sour cream; season with salt and pepper, stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

Bacon-Wrapped Jalapeno Thingies

2008-09-10T10:45:00.012-04:00

If you're a wimp and when you hear 'Jalapeno' are immediately turned off because you don't like hot things...listen up! These puppies are not hot at all. They are super simple with only THREE ingredients and absolutely addicting. My sister just gave me some fresh jalapenos from her garden, so I only had to get two things at the store. Check out the link to Pioneer Woman Cooks on my blog.

Fresh jalapenos 2-3 inches in size

Cream cheese softened

Thin regular bacon sliced in thirds

1.) Cut jalapenos in half, lengthwise. With a spoon remove the seeds and membrane (this part is what makes it hot, so if you like a little HEAT, leave a little in there). Smear the softened cream cheese in each of them and wrap in bacon, secured with a toothpick. (At this point you can freeze them, uncooking in a ziplock back for the next get-together!)

2.) Bake on a pan with a rack in a 375 degree oven for 20-25 min. Make sure they are crispy, serve em' HOT!

fiesta ole dip (aka seven layer dip)

2008-09-09T09:39:00.003-04:00

ok. so this is definitely a christensen family fav that we make at least once a year. perfect for any party and always a hit. (especially for all you mexican food fans out there) mmmm, so delish.

2 medium sized ripe avocados

1/4 tsp salt

1/8 tsp pepper

1/2 c sour cream

1/4 cup mayo

1 pkg dry taco seasoning

1 can refried beans

1/2 c chopped green onion

2 medium tomatoes, chopped

1 can pitted black olives, drained and chopped

1 c grated cheese

combine sour cream, mayo, and taco seasoning-set aside. peel, pit and mash avocados-salt and pepper. to assemble: spread refried beans on platter. top with seasoned avocado mixture. add sour cream mixture, chopped onions and tomatoes. top with grated cheese and olives. serve chilled or at room temperature with tortilla chips.

(hint from my mom, mother teresa: prepare a few hours ahead of time to let flavors soak in) also, if you only want a 6 layer dip or want to add one more of your favorites to make it an 8 layer dip, go for it!

homemade saLsA

2008-09-08T13:23:00.002-04:00

(yes this is really a picture of the real thing when i made it last year)

so this recipe comes straight from the cupboards of sister erickson. i tried it at their house last year in september and immediately had to get the recipe. promise you won't be disappointed!

1 can black beans
1 can shoepeg corn (sweet, white corn)
1 green pepper
1 red onion
2-3 tomatoes
1 jalapeno pepper

dice up all of those yummy veggies and add together with this sauce:

1/3 cup lime juice (about 2 limes... promise fresh squeezed is way better)
1/4-1/2 cup olive oil (i'm not a fan of olive oil so i use 1/4)
1 tsp. salt
1/2 tsp. cumen
dash cayan pepper
cilantro to taste (again not a fan, but it was good with a few sprinklings)

yum yum yum! so fResH!

WEEK 2

2008-09-07T23:18:00.002-04:00

alright ladies. i hope you are making these yummy dinners. i've already tried a couple and am almost ready to vote! i'm loving trying your new recipes. are you pumped for week 2? have you guessed from the picture yet?

drumroll please....

:::APPETIZERS:::

a.k.a.

:::hors d'oeuvres:::

i thought this would be a fun one for the holiday season coming up. it seems like you always need a good appetizer or party platter to take to those get togethers. good luck!

our husbands are going to love us...

White Chicken Chili

2008-09-06T12:37:00.005-04:00

Ok, I know, I know, it's just like me to decide I'm playing at the last possible second :) Just try the recipe and I promise you'll forgive me!

White Chicken Chili

Saute these together:

2 tsp olive oil

1 lg. onion, chopped

1 clove garlic, minced

2 chicken breasts, cut into small pieces

Add these, and simmer 5-10 minutes:

2 cans chicken broth

1 pkg. frozen white corn

2 cans diced green chilis

1 tsp cumin

2 cans great northern beans

juice of 1 lime

cilantro

Serve with tortilla chips, grated cheese, green onions, chopped cilantro, salsa, sour cream, and lime wedges.

loaded "baked potato" soup

2008-09-03T21:33:00.002-04:00

ok girls. i'm completely going out on a limb here. i've never tried this recipe so don't hate me if you hate IT! but come on... microwaved soup? i said easy, but i guess we'll see! yum. i'm just ready for soup. it's legal in september right!?

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled, and divided
3/4 cup shredded cheddar cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup sour cream

pierce potatoes; microwave on HIGH 5 min., turning over after 2 1/2 min. cut potatoes into chunks. combine potatoes, broth and milk in large microwaveable bowl. microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.

reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. add remaining bacon, cheese and onions to soup.

serve topped with reserved bacon, cheese, onions and sour cream.

Makes 4, 1 cup servings.

shepherd's pie

2008-09-03T13:01:00.003-04:00

this is definitely a staple in our house. i realize that this is a classic mormon dish but we love classics! and, like meredith's recipe, you usually have most of the ingredients on hand. i made this for landen one night when kristen was out of town and he loved it. so you better make this one soon, kristen (and everyone else too!)

brown 2 lbs of hamburger

add 1 chopped onion

put in a bowl and add salt and pepper to taste, 1/2 tsp chili powder, 1 can tomato soup, 1 can cream of mushroom soup, and 1 can green beans (you can add any veggie you like).

pour in a large baking dish. top with mashed potatoes and sprinkle cheddar cheese on top. bake at 350 degrees for 20 minutes.

Potato-Crusted Baked Chicken

2008-09-02T16:12:00.007-04:00

I got this recipe from a cookbook on my shelf called, 'Great Chicken Dishes'. I was in need of a chicken recipe with only the ingredients I had in my pantry and fridge. I am excited to share a recipe that includes ingredients most of us have on hand. I am all about using everything I have in the cupboard before taking yet another trip to the grocery store. It went over really well and tastes best with ranch dressing, then again most things do!

1/3 cup grated Parmesean cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried sage (didn't have it, I used some Mrs. Dash seasoning)
2 large eggs
4 skinless boneless chicken breast halves ( about 1 1/2 lbs.)
2/3 cup dried instant mashed potatoes
2 tablespoons olive oil

1.)Preheat oven to 375 degrees. In a shallow bowl or pie plate mix parm cheese, salt, pepper and sage. In another bowl beat eggs w/ 1 tablespoon of water. Dip your chix into parmesean mixture and press into chicken. Dip chix in egg mixture then into potatoes, pressing them into chicken.

2.)Lightly grease baking sheet. Place baking sheet in over for 5 min. Place chicken on preheated baking sheet; drizzle olive oil over chicken. Bake for 10 min, turn chix and bake for 10-15 min longer or until crusty and golden and chix is done.

3.) All out of instant mashed potatoes? Use crushed potato chips or Cheez-its. Both taste yummy!

homemade oreos

2008-08-27T19:41:00.002-04:00

i think we might have a recipe on here for these already, and i've always tried to figure out the yummiest one... i think i finally found it!! don't ask me why i was inspired to do yellow and teal frosting... it was just the mood i was in ok? i'm not even the biggest fan of these cookies but THESE ONES are IT!

cookies:

1 box fudge chocolate cake mix

1/2 C. veg. oil

2 eggs

1 tsp. vanilla

{mix all of these ingredients together and bake for 8 min. at 375. cool completely and then sandwich frost with...}

frosting:

3 C. powdered sugar

1/3 C. soft butter

1 1/2 tsp. vanilla

2 T. milk

{mix the powdered sugar and butter, then mix in the vanilla and milk. beat until smooth. oh and please color according to your mood. ;)}

WEEKLY CHALLENGE

2008-08-27T19:10:00.007-04:00

ok as the official "starter" of this fabulous food blog, i think it's time i make a little challenge to all our contributors out there (jen/liz/jam/mer). i'm going to start a little

september weekly recipe challenge!

it's hard saying goodbye to summer, but now that we are getting back into the routines of school/work maybe we can get back into the routine of cooking! hello! i know i do much better in the fall/winter. something about being stuck inside...

so. here are the official rules:

1. each week will be a new "genre" to contribute a recipe to. (i.e.: dinner, dessert, appetizer)

2. each contributor needs to really really try (just kidding... this is totally MANDATORY) to add just ONE new recipe to this genre. try and keep them super simple so we can make them! i don't care if you get them from yahoo foods... just share!

3. throughout the month of september you need to try making all the recipes at least ONCE so you can VOTE!

here comes the fun part...

4. by the end of the month you get to vote for your favorite recipe from each genre (i'll make a poll on the sidebar). you can NOT vote for yourself. and whoever is the winner will be treated to dinner (split by the rest of us) at a girls night out! sound good? please tell me you're all in! i need some serious spice in my life... you know what i mean.

*so that's 4 votes a person

*i realize it's a lot of recipes to try, but only 4 dinners, 4 desserts, 4 something and 4 something isn't too much to handle in 30 days right?

let the recipe sharing begin!

monday.sept.1st: dinner

Iced White Chocolate Terrine

2008-07-29T15:36:00.002-04:00

Whenever Emily comes to town I pretty much make her whip up this deliciousness. At least I did until she shared the recipe, and now I'm passing on the goodness!

Ingredients: 2 Tbsp sugar

5 Tbsp water

10 1/2 white chocolate

3 eggs, seperated

1 1/4 cups heavy cream

Directions:

Line loaf pan w/ foil or plastic wrap, pressing out as many creases as possible
Gently heat sugar and water in heavy-based pan until sugar dissolves, bring to a boil for 1-2 min. until syrupy, remove from heat
Stir in white chocolate, let mixture cool slightly
Beat in egg yolks, let cool completely
Lightly whip cream until just holding its shape, fold into chocolate mixture
Whisk eggs whites until holding soft peaks, fold into mixture
Pour into prepared loaf pan and freeze overnight

Remove terrine from the freezer about 10 minutes before serving. Slice and serve w/ fresh berries and chocolate drizzle. Bon Appetite

Cookies n' Cream Torte

2008-07-28T21:55:00.008-04:00

I tend to leave the cake MAKING to the experts, I just do the BAKING. It's so hard to make a cake from scratch and make it taste moist.(If you've got a secret, please share). As for me and Betty Crocker, we have our own secret. I was in a jam about what to make for a dessert to bring to a friends house for dinner. I scanned the Betty Crocker website and found a winner.

1 box Betty Crocker SuperMoist devil's food cake mix
8 Oreo's crushed
1 container Betty Crocker Whipped fluffy white frosting
8 Oreo's cut into 1/2-inch pieces

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray. Make cake batter as directed on box. Pour into pan.
2. Bake 30 min. or until toothpick comes out clean. Cool completely, about 1 hour. I stuck it in the freezer to speed it up and make it more firm.
3. Fold crushed cookies into frosting. Put a cookie sheet on top of your cake pan and flip the cake out. Cut the cake crosswise in half. Gently place the other half aside. Spread cake with half of the frosting mixture.

4. Put the other half on and spread the remaining frosting. Spread the Oreo's on top as a garnish before you serve it.

This comes out really moist and is just as good two days later, just keep it in the fridge.