Chicago-Style Italian Beef Sandwiches

Yummy.

3 cups water
3 beef buillon cubes
1 t. each of:  salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)

Boil all together and pour over beef roast (3-5lbs) in crockpot.  Cook on low 8-10 hours.  Shred and leave meat in juices for another hour.

Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches.  Mushrooms would also be fabulous.   

Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.

You can remove some of the juices, but as they say in Chicago "The wetter the better!"  Mmmmmm, Mmmmm.

Pumpkin Dip

Oh my goodness, this was super yummy!  The pumpkin flavor was not very strong which I thought was perfect for a dip.

1 small can of pumpkin puree
1 large box of instant vanilla pudding
1 teaspoon of pumpkin spice
mix together, then fold in
1 16oz cool whip.

Serve with apples, vanilla wafers, ginger snaps, or it could even be used as a frosting on cupcakes or a cake.
I had it with apples and vanilla wafers.

Apple Fritters

Um ya, I LOVE this recipe. Made these for my mom last night and figured I would blog so all could enjoy :)

2 cups All-purpose Flour
½ cups Sugar
3 Tablespoons Sugar
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)

GLAZE (optional)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups Milk

In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.

Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!

Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.

Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).

Serve warm!

**May be heated up the next day in a 350 degree oven for 8 minutes.

recipe and photos from: http://thepioneerwoman.com/cooking/2010/03/apple-fritters/

Caramel (Turtle) Brownies

1 (14 ounce) package individually wrapped caramels
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
2 cup semisweet chocolate chips
1/4 pound whole pecans (can be omitted)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.

Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly. In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes. Remove brownies from oven. Sprinkle chocolate chips and drizzle
melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

Fresh Pea, Herb and Cheese Salad

I don't know how else to describe this other than saying it was AMAZING. I don't really like peas, they are too squishy for my liking, but I loved this. 

1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used mozzarella, but I think feta or blue would be good too))
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)

In a large saucepan set over medium heat, heat the oil and saute the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You're set! 


oh, and I think this could be really good with bacon, or even nuts added into it.


recipe and photos are from here: http://www.mytartelette.com/2010/06/recipe-fresh-pea-cheese-and-herb-salad.html

Chile Pepper Casserole

If any of you like Chile Relleños, then you will like this casserole. It was really yummy. I should have made a relleno sauce to go over the top and that would have finished it off perfectly!

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded (I used Mozzarella cheese)
1 cup Monterey jack cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers under the broiler in the oven (put rack as close to broiler as possible) so that the skin blisters, then peel off most of the blistered skin. Remove stem and seeds, and continue with the recipe. (I am sure you could use canned peppers as well)

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.

Recipe from this site: http://poblanorecipes.blogspot.com/
(There is any and every poblano pepper recipe known to man on this site, or at least I am pretty sure of it!)

Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Pecan-Crusted Chicken Tenders

I made this for dinner tonight and it was WAY good. We had it on top of salad with buttermilk ranch dressing (the kind you make from a packet). I think it was one of the yummiest salads I have ever made. 

16 saltine crackers, finely crushed
1/4 cup pecans, ground (I did more)
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg white
Vegetable cooking spray
1 1/2 pounds chicken tenders
1/4 cup all-purpose flour

1. Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch cookie sheet.
4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
5. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.

Homemade Samoas

I just found this recipe online today. I haven't made them yet, but I am SURE I will love them. I LOVE samoas. LOVE. I can eat a box by myself in a matter of minutes. Sick.

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball.

Add in a bit of extra flour if your dough is very sticky. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.


Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Photo and recipe found here: http://jaynsarah.blogspot.com/2010/04/samosa-cookies-and-million-dollars.html

PRETZELS

If you stop everything you are doing and go make these RIGHT NOW, that is not soon enough.  They are so good.  They taste like mall pretzels.  I love mall pretzels. 

I made these last night and we used them as breadsticks with our fettucine alfredo.  I think I will never make breadsticks again and will always make pretzel sticks.  You might for a second think they have a lot of butter, but it is actually less than I use for my favorite breadsticks, so it's actually a healthy alternative ;)  It's actually probably less than I put on my toast.  It's for sure less than Ryan puts on his toast :)

Make. Them. Now. 

 

Recipe and picture from mykitchencafe.blogspot.com

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6-8 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

{Spicy} Stuffed Jumbo Shells

{Spicy} Stuffed Jumbo Shells

(there is an easy lowfat version here. I haven't tried that one because, let's be honest, I really like the fat.)

1 box jumbo shells cook according to directions on box, drain and rinse with cold water

In medium skillet cook together:
1 lb ground beef
1 clove garlic crushed (or 1/2 t minced)
1/2 t oregano
drain excess fat

stir together:
1 cup mayo (I use reduced fat)
1/2 t. oregano
1 t salt
2 cups cottage cheese
1/2 c shredded mozzarella
add cooked hamburger mixture

Spoon meat and cheese mixture into shells and place in a 9x13 baking dish.

Once all shells are stuffed, drizzle 1 jar of spaghetti sauce over the top.
* For the zesty spicy version (which I highly highly highly recommend) use Spicy spaghetti sauce, or add crushed red pepper flakes to any old spaghetti sauce with a little italian dressing for added zest ;) Italian sausage in place of ground beef is also tasty.

Sprinkle with parmesan cheese and shredded mozzarella

Cover with foil and bake at 35o for 20 min (325 for glass pan). Remove foil and bake an additional 10 min.

Cresent Roll Recipe

3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)

Boil milk, pour into mixing bowl ( I use my kitchen aid.)  Add cold butter, sugar.  Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs.  Mix
Add the rest of the flour.  Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.

When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour.   If you feel the dough needs more flour, then add more or roll out in flour instead of oil.  Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide.  Spread butter over the dough, then cut.  Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts.  Then cut each rectangle diagonally in to triangles.  Then roll starting with the big end and ending with the point, rolling the butter inside.  You can also pick up the triangle, holding it by the base and flip the dough to roll it up.  It will roll up tighter that way.

Chicken Tortilla Soup

A long time ago (like three years ago) I had some chicken tortilla soup from Cafe Rio.  It was so good.  I have never had it from there since because I always want the salad or the tacos.  I try and make up my own copy cat recipe all the time though.  I have no idea if this tastes like Cafe Rio or not because it has been so long since I have had the Cafe Rio.  Anyway, we had this version of Chicken Tortilla Soup the other night and it was delicious.  I am putting the recipe on here because I made it up and I will forget.  It was good.

2 chicken breasts cooked and shredded (or however much you want)
4 cups chicken broth
1 can of corn, undrained
1 can blk beans, drained
1 can pinto beans, undrained
1 can diced tomatoes
1 can green chilis
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 T lemon juice (lime would probably be better, but I had lemon)
cilantro

Put everything in a pot and cook for 30 min.

Serve with cheese, sour cream, and guacamole. I also cut up some corn tortillas into strips and baked them until they were crispy to serve with the soup, but you could use tortilla chips if you wanted.

Spaghetti and Meatballs

I love spaghetti, but I think this is my favorite version of spaghetti.  It was so good!  I got the recipe HERE, from The Pioneer Woman.  I will post the recipe on here, but she has pictures and very detailed instructions if you go to the website.  It did take time to make, but it was not hard at all.

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ¾ pounds Ground Pork
• 3 cloves Garlic, Minced
• ¾ cups Fine Bread Crumbs
• 2 whole Eggs
• ¾ cups Freshly Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• ½ cups White Or Red Wine (optional)
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.



I used Italian sausage and ground beef in my meatballs.  I used about a full pound of both (we were supposed to be feeding 3 missionaries,) but if I were to do this again for just my family I would probably do about 1/2 a pound of each.  Also, if you didn't want to do your own sauce like the recipe, then you could use canned spaghetti sauce.  I usually make my own sauce and so I did a version of mine and hers mixed (I added two cans of tomato sauce and had a little less tomatos and some Italian dressing.)  I also did not use the wine, obviously.
I ate this for leftovers for two days after I made it, and it got better each day. 

Chicken Pasta Salad

12 oz. bag of Bowtie pasta
12 oz. bag of colored rotini (it can be a 16 oz bag too)
20 oz. can pineapple tidbits
2 cups chopped celery
1 bunch of green onions
1 cup cashews
1 cup red grapes (I usually do more, I like them)
4 cooked ckn breasts (cut into small pieces)
1 cup mayo (could substitute plain yogurt to make it healthier)
16 oz. coleslaw dressing (I don't always use the whole bottle, it can make it too runny)
I have also added mandarin oranges to this

Cook pasta and chicken. Let cool completely. Mix all ingredients together and chill in fridge for at least 1 hour.

This is one of those recipes that tastes even better the next day.


****Side note****
This makes a very large batch. I usually make this if I am planning on feeding more than just my little family.

Cajun Chicken Pasta

I got this recipe here.

What you need:
1/2 pound penne pasta
1 jar alfredo sauce
5 chicken tenders
1 tomato
Cajun Seasoning

Cook pasta accoring to package directions. While pasta is cooking, sprinkle chicken tenders on both sides with seasoning and grill them. I grill mine on my George Foreman Grill. Drain pasta and put it back into pot with the jar of alfredo sauce and I sprinkle a little of the cajun seasoning to give it a little kick. After in is heated, place pasta on plate top with chicken cut into strips and diced tomatoes. Enjoy!

I bought the same Cajun Season as the link. It was the first one I saw at Walmart. It is in a green bottle with a little cartoon chef pictured on it and it is called: Tony Chachere's Original Creole Seasoning. "Great on Everything!" And I think that could be true. It is a yummy seasoning.

BBQ Chicken Salad

We had some grilled BBQ chicken for dinner one Sunday at the Holt's and we took home all the left overs. I was looking for something new to make with it and came across a BBQ chicken salad recipe. It was delicious!
BBQ Chicken (this can be done on the George Forman if you would like. Just cook the chicken with a little BBQ sauce on both sides)
Lettuce
Tomato
Corn
Black Beans
Avocado
French's French Fried Onions
The dressing is ranch and BBQ sauce mixed together. Ryan was skeptical of this until I mixed it. It pretty much tastes like Red Robin fry sauce.
I wish I took a picture of this salad. It looked pretty. It really was so good. I wish I was eating it right now.

Chicken Enchiladas

4 chicken breasts
1 cup salsa
1/4 cup water
1 can black beans
Cheese
Tortillas
1 can enchilada sauce

Place chicken in crock pot cover with salsa and water (may need to add a little more salsa). Cook for 3 hours. Then shred chicken and add 1 can black beans drained. Cook for 1 more hour

Dip tortilla in enchilada sauce and fill with chicken and beans from crock-pot, add cheese and roll tortilla. Sprinkle cheese on top and bake at 350 for 10 to 15 min or until cheese is melted.

Caramelitas

32 caramels
5 tbs cream

melt caramels and cream and set aside to cool

Mix:
1 cup quick oats
3/4 cup brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 cup melted butter

press half of crumb mix in the bottom of 9x13 pan. Bake for 10 to 15 min at 350

Sprinkle
12 oz milk chocolate chips
1/2 to 1 cup chopped pecans

On the crust. Drizzle caramel. Then sprinkle remaining crumb mix on top. Bake for 15 to 20 min at 350.

Wassail

64 oz apple juice
3 oz jello
1/4 tsp cinnamon
1/8 tsp all spice
1/8 tsp nutmeg
3 to 4 cinnamon sticks

Heat apple juice with spices until boiling. Stir in jello until dissolved. Reduce heat to low until serving.

Maggic Cookie Bars

1 1/2 cup graham cracker crumbs
1/2 cup (1 stick) butter
1 (14oz) can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 (325 for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9x13 inch pan. Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 min or until lightly browned.

Butter Syrup

1 cube butter
2 cup sugar
1/4-1/2 cup evaporated milk
1 tsp vanilla

Melt butter. Add sugar and dissolve on low heat. When dissolved thoroughly it should appear white in color add vanilla and combine together. Then add milk until thick.

Stuffed French Toast

1 loaf white bread
4-5 eggs
1 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1 tsp sugar
1 8oz cream cheese softened
1/2 cup berry jam

Mix egg w/ vanilla, nutmet, sugar and milk. Mix cream cheese and jam together and spread on one side of the bread. Place to pieces of bread together w/cream cheese mixture on inside. Dip both sides of bread in egg mixture and cook. Serve w/ fresh fruit, butter and syrup.

Chocolate Bundt Cake

1 Devils Food Cake Mix
1 sm pkg chocolate pudding
2 cups sour cream
1 cup butter
5 eggs
2 cups chocolate chips
1 tsp almond extract

Beat all ingredients (except chocolate chips) for 4 minutes. Add chocolate chips. Bake at 350 for 50-55 minutes in a greased bundt pan.

Fresh Salsa

1 (29 oz) can diced tomatoes w/ garlic and onion
2 fresh tomatoes, diced
1 can shoe peg corn (Green Giant)
1 can chopped black olives
1 bunch thinly sliced green onions
2 avocados diced
1/2 cup Italian dressing
1 small can diced green chili's
juice of one lime
cilantro to taste
dash of salt and pepper
red pepper to taste

Combine in a bowl mix together and refrigerate for a little bit and serve.

Creamy Chicken Broccoli Skillet

1/2 cup miracle whip
1 lb boneless chicken breasts cubed
2 cups water
2 cups broccoli florets
1/2 lb (8oz) velveeta cheese cubed
2 cups minute white rice

Heat miracle whip in a large skillet. Add chicken. Cook and stir 8 min or until cooked through. Add water, broccoli and velveeta. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 10 minutes.

Cheesiest Potato Soup

2 tbsp butter
1/2 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cup shredded cheddar cheese
1/4 tsp dried dill weed
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 cup diced ham
1/2 cup frozen corn

Over medium heat melt butter. Cook onion in butter until soft. Stir in potatoes and broth bring to a boil then cover and reduce heat and simmer 15 to 20 min until tender. Stir in cream, cheese, dill, pepper, salt & cayenne. bring to a low boil and cook stirring until thickened (abobut 5 min) Add ham and corn and cook until heated through,

Easy "Lowfat" Stuffed Shells

1 jar spaghetti sauce
12 to 18 lrg pasta shells cooked and rinsed
1 cup lowfat cottage cheese
1 1/2 to 2 cups shredded mozzerella cheese
1/2 cup parmesan cheese
1 tbsp. parsley
1/4 ts salt & pepper

In a bowl combine all cheeses, parsley, and salt and pepper. Stuff shells with cheese mixture. Then in a 9x13 pan spread 1/2 the spaghetti sauce in the bottom. Place shells in pan and cover with the rest of the sauce. Cover with foil and bake at 350 degrees for about 30 min.

Pumpkin Chocolate Chip Muffins

Beat 2 eggs. Stir in 2/3 cup milk, 1/2 cup oil and 2/3 cup canned pumpkin. Add 1/2 cup chocolate chips. Mix together in a separate bowl 2 cups flour, 1/2 cup sugar, 2 1/2 t. baking poweder, 1/2 t soda, 1 t salt and 2 t pumpkin pie spice.

Stir dry ingredients into egg mixture all at once and mix until flour is moistened (batter may be a bit lumpy) Fill muffins and bake at 375 for about 15 min or until golden brown.

Taco Soup #2

All of these posts are from the recipe exchange we had with my girlfriends at Christmas. Everything was delicious and I am really just doing this to keep them recorded for myself but figured why not share a good thing1

1lb cooked ground beef
2 cans dark red kidney beans
2 cans of corn (undrained)
3 cans of stewed tomatoes (Blend 2 cans in a blender and pour 1 can into soup whole)
1 packet taco seasoning

Add all ingredients in a pot including corn and bean juice and simmer for at least 15 min.
Serve with a dollop of sour cream, cheese & chips

Picante Chicken

I'm making this tonight. I will add a picture later if I remember to take one.

Picante Chicken

4-6 frozen boneless skinless chicken breasts
1 c salsa (if you use THIS salsa, you don't need to add the extra lime juice or cilantro)
2 T lime or lemon juice
1/4 c dijon mustard
sour cream to top
cilantro for garnish

Mix salsa, dijon mustard, and lime juice. Place frozen chicken breasts in baking dish. Top with salsa mixture. Cover with foil. Bake at 375 for 35-45 minutes or until chicken is done. Top with sour cream. Top with fresh cilantro and more lime juice if desired.

*This is one of our favorite easy meals. The chicken is always SO moist and juicy. It is so much better if you use the fresh salsa. (Costco's bottled organic salsa is a close second if you add the lime juice and cilantro)


*DISCLAIMER: the original recipe was on the back of the Costco frozen chicken bag. This one may be slightly different since I don't have the bag right now and I have just done my own thing with it for a couple years now.

Restaurant Style Salsa

(I'm sorry my posts always begin with a pointless story. Actually, I must not be sorry because I keep doing it...)

I got this recipe from The Pioneer Woman, it's pretty much exactly the salsa I have been making for years, but I have never written it down and with my "just wing it" style, it always ends up just a little bit different. So I followed the recipe this time and it was excellent. I think I will use a recipe from now on.

I never use jalepenos, it is plenty spicy for me with the green chiles. I'm wussy. I know. And I only use one can of regular stewed tomatoes and one can with the green chiles.

If you like it chunkier, sometimes I chop a couple fresh tomatoes and dump them in.
*Please see my next post for Picante Chicken if you want to use this salsa in another excellent recipe.

Restaurant Style Salsa

Prep Time: 10 Minutes

Cook Time:

Difficulty: Easy

Servings: 12

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Pastel de Papas

Forever ago Keaton had some Chileans over who cooked us dinner. They made us Paste de Papas. It is pretty much like a shepherd pie recipe. But yummier. I have been wanting to make this for a long time now and finally found me the true recipe. I know that most of you may not LOVE something like this, and the fact that there are raisins in it is weird, but it good, trust me! Kylee, you could impress Russ and make it for him sometime. I bet he would love you :)

8 servings 1¼ hours 20 min prep

Filling

1 lb ground beef
1 1/4 onions, chopped
2 eggs, hard boiled and sliced
1 cup black olives, whole
1/4 cup raisins, soaked in warm water
salt and pepper
cumin
oregano
Mashed Potagoes 6 large potatoes
1/4 cup milk
2 tablespoons butter salt

Cook potatoes and mash with milk, butter and salt. Set aside. Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others. Drain raisins. Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture. Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar (yes sugar, it makes it all caramelized on top). Bake at 350 degrees for 40 minutes.

Big, Fat, Chewy White Chocolate Craisin Cookies

I am not a baker. Every "tried and true" cookie recipe I have ever gotten from anybody I manage to screw up. This is the first cookie I have ever made in my entire life that I actually get compliments on. They are as good as bakery cookies and are SO YUMMY! It's the only cookie I have been proud to take to a party in my entire life. The recipe came from this recipe, but I "made it my own" by adding white chocolate and Craisins. Even if you love chocolate, trust me on this one. Trev loves chocolate chip cookies, but even he likes the white chocolate Craisin version better. Please try it. And then please make sure to compliment me on how fabulous they turn out.

Big, Fat, Chewy White Chocolate Craisin Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups white chocolate chips
• 2/3 cups Craisins
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and Craisins by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

P.S. From Amy (tips learned the hard way)

1. Don't overmix when you add dry ingredients, mix only until JUST BLENDED.
   
2. Grease your pan as it says.
3. I have not made them as big as the recipe says though I'm sure they are fabulous. I use a heaping 1/8 cup (2Tbsp) and they are perfect. I tried to make them smaller once and they were not nearly as good. Don't be afraid to make them BIG.
   
4. I bake mine for 13 minutes. Don't overcook or they will be crispy, not fat and chewy. (This is probably common knowledge, but I learn the hard way. Over and over.) Do leave them on the pan for a minute or two before cooling. This prevents them from oozing through the wires of your cooling rack. (Again, probably common baking knowledge)
   

Carmel Toffee Fruit Dip

Here is the recipe for the fruit dip that I made on New Years Eve. I got it from Our Best Bites:

1 8oz package cream cheese

3/4 cup brown sugar

1/2 Tbsp vanilla (you can add more to taste I only used 1/2Tbsp)

1 bag toffee chips

Let the cream cheese reach room temperature. Mix it with the brown sugar and vanilla. Refrigerate. Just before serving add half a bag of toffee chips and mix well. The chocolate covered toffee chips would be super yummy. I couldn't find any of those, the regular ones were yummy too.