Potato cheese soup

4 Large Potatoes, peeled, cubed
2 Cups water
1 tsp. dried minced onion
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Cup milk
1/2 cup grated cheese blend (I like fiesta)
2 Tbsp. butter
1 Tbsp. chicken bouillon granules
1 tsp. fresh parsley, minced

In large saucepan, combine potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender. Do not drain. Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.
*I like to add a couple strips of chopped bacon for more flavor.

Orange Crescents

2 Cups of Wheat Chex
1/4 Cup Brown Sugar
1/4 Cup Karo Syrup
1 Tablespoon Gated Orange Peel plus some juice
1 Tube of Crescents

Put Chex in a Zip Lock bag and crush with a rolling pin. Mix in a bowl with brown sugar, syrup, peel and a little juice. Unroll each crescent and put a spoonful of the mixture in and roll them up. Bake at 375 for 8-10 minutes.

Frosting/Glaze:
1/2 Cup Powdered Sugar
2 teaspoons of Milk
A little bit of Vanilla or OJ.

I would recommend doubling them, at least. They are so yummy. They are going to be a Christmas morning staple from now on. You can make the filling the night before to save some time. I made them up completely the night before and refrigerated them. They did not turn out as good as they could have but still fantastic none the less.

Twice baked potatoes

Poke potatoes with a fork and drizzle with olive oil, salt and pepper. Bake for about an hour at 450.

Remove from oven and cut off tops. Spoon out insides of potatoes and mix in a bowl with the following:
1/4 c. cottage cheese
1/4 c. sour cream
1 tsp. ranch seasoning (the dry dressing mix)
garlic salt to taste
onion powder to taste

Spoon back into potato shells.

Top with cheese and bake about 10 minutes at 350, until cheese is melted.

The ultimate comfort food.

Mom Question

Sorry no recipe, I need help that only mothers can give. What stain remover do you use?

I have always used spray and wash because that is what my Mom used. But I noticed something funny, it has never worked for me. But yet when I run out of stain remover I go to the store and come home with yet another bottle of spray and wash. It's a habit I guess.

What do you use? And what works better on what stains etc....

Holiday Munchy Mix

----Holiday Munchy Mix-----

5 1/2 c. Corn Chex
5 1/2 c. Rice Chex
5 1/2 c. Chocolate chex or golden grahams
1 1/2 c. slivered almonds
1 1/2 c. shredded coconut
1 c. light karo corn syrup
1 c. butter
1 c. sugar
1 tsp. vanilla

Add cereal, almonds, and coconut in bowl and set aside. Combine sugar, karo syrup and melt over med. heat. Bring to a boil and boil for two minutes, remove from heat. Stir in vanilla. pour liquid mixture over dry ingredients and mix well. spread on wax paper to cool.

Recipe from Felicia DeNovellis in the ward.

Ramen Noodle Recipes

I am in search for some good, easy and healthy Ramen Noodle Recipes. We bought tons of noodles (Chicken and Beef Flavors) and would like to get creative. Everything I have found online seems questionable or just doesn't sound good. HELP!!!!

Cheesy Hot Wings Chicken Dip

Ingredients:
• 3 Cups Cooked Chicken Breast
• 8 oz Cream Cheese
• 12 oz of Blue Cheese or Ranch Dressing (I used Ranch)
• 1 1/2 cup Shredded Cheddar Cheese
• 1 – 2 cups Buffalo Wing Sauce/Hot Sauce (Franks Hot Sauce is de-lish)

Directions:
1. Preheat oven to 350°
2. Put chicken in a food processor and chop until crumbly
3. Put chicken in a casserole dish and press/down until the bottom is completely covered (about 1/4 in thick)
4. Sprinkle hot sauce on chicken (do not mix in, just sprinkle on top of the pressed chicken until it is covered. Put as much as you would like on here. I didn’t use that much of the Franks and it was still really spicy to me.)
5. Melt cream cheese and combine with the dressing
6. Pour cream cheese mixture over the chicken (again do not mix, just pour over the chicken until completely covered.)
7. Bake for 20 minutes or until hot and bubbly.
8. Add cheddar cheese and bake a little more until it’s melted.

SERVE WARM

In celebration........

The Biggest Loser is one of my favorite shows and I am loving this season so far. To celebrate here are some recipes we have tried and liked from the Biggest Loser cook book.

Kabobs

The amounts of seasonings seemed very high to me. I catered it to our taste, but here is the exact recipe. Adapt where you think needed.
1/4 C lemon juice
3 1/2 T garlic
2 T olive oil
2 T rosemary
1 2/3 t sage
1 1/2 T honey
1 1/2 t pepper
3/4 t salt
1 lb. chicken breast-cubed
marinade
divide onto 4 skewers, grill, bake or broil.
makes 4-160 calorie servings.
From the biggest loser cook book.

Enchilada Chicken

4-4 oz chicken breasts
2 t mexican seasoning-salt free
4 T enchilada sauce
brown in a skillet
top with 2 oz/. light cheese cover skillet and let melt
top with cilantro

Makes4 servings, 162 calories each
From the biggest loser cook book

Mandarin Orange Chicken

3 T OJ concentrate
3 T low sodium soy sauce
1 T garlic
1 T sesame oil
1 t chili garlic sauce or chili paste(I used Tabasco)
3/4 C unsweetened mandarin oranges
6, 4 oz chicken breasts
Marinade and bake at 400 for 25-30 minutes
makes 6-4 oz servings
183 calories a serving
From the biggest loser cook book.

Meatballs

2 egg whites
1/2 C oats
1/4 C milk
1/2 C Fresh Parsley of Basil(if not fresh, don't put as much)
1 T onion
1/2 t garlic powder
1/4 t salt
1/2 t oregano
1/8 t red pepper
1 lb. ground beef 96% lean

Makes 36, 1&1/4 inch balls
Bake at 400 for 7-10 minutes
Makes 4, 8 meatball servings
Each serving is 194 calories

from the biggest loser cook book

I made these the other night with spaghetti squash. It was a yummy, guilt free meal.

Sweet Potato Hashbrowns

1 lb. Sweet Potato-peeled and diced
1/2 C. Bell Pepper- diced
3/4 C. Onion- diced
1 1/2 t. Olive Oil
1 1/2 t. Minced Garlic
1/4 t. Paprika
Red Pepper to taste
Salt & Pepper to taste

Cook potatoes and 1/2 of the olive oil for about 10-15 minutes. Add everything else and cook on medium low until all is tender.

Makes 4 servings. Each serving is 125 calories.
From the biggest loser cook book.

Artichoke Dip

This is a good fall appetizer.
8 oz. cream cheese
1/2 C mayo
1/2 C sour cream
1 C shredded parmesan cheese-divided
1 clove of garlic
1 jar of artichoke hearts-drained and chopped
salt & pepper
Mix all ingredients together except cheese, reserve 1/4 C set aside.
Pour mixture into a pan about 9X9 size. Top with the remaining cheese.
Bake at 350, for 20-25 minutes until bubbly.
Serve with crackers or chips. I like to use Ritz, Wheat Thins and Triskits.

Delightful Zucchini

I know it was weeks ago someone asked for zucchini recipes but I just got around to it and here are some recipes I found to be delightful! I hope you enjoy!





Zucchini Fudge Cake



Prep: 20 min Bake: 25+ Cooling Yield: 10-12 servings



Zucchini makes each bite of these fudgy cake moist and delicious. Chocolate provides the perfect disguise!

1 cup butter, softened

2-1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 cup baking cocoa

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup buttermilk SUBSTITUTE:(1 TBSP. Lemon Juice or White Vinegar plus enough milk to measure 1 cup; let stand for 5 mins. or 1 cup plain yogurt)

3 cups shredded Zucchini

3-1/2 cups prepared chocolate frosting



1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs,one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. stir in zucchini.

2. Pour into three greased and floured 9-in. round baking pans. Back at 350 for 25-30 mins or until a toothpick inserted near the center comes out clean. cool for 10 mins before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.



Easy Chocolate Buttercream Frosting



Prep/Total time: 10 Min Yield: about 3 cups



This Basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors.



1/2 cup butter softened

4 cups confectionsers' sugar

1/2 cup baking cocoa

6 to 7 tablespoons milk





Zucchini Oat Muffins



Prep: 10 Mins. Bake:20 Mins.Yield: 1 dozen



Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know your sneaking a vegetable into these treats!



2-1/2 cups all-purpose flour

1-1/2 cups sugar

1 cup chopped pecans (can be substitued for any nut of your liking)

1/2 cup quick cooking oats

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 medium zucchini, shredded (about 3/4 cup)

3/4 cup vegetable oil



1. In a large mixing bowl, combine the flour, sugar, pecans, oats, baking powder, salt and cinnamon. In a small bowl, beat the eggs; add zucchini and oil. Stir into dry ingredients just until moistened (Batter will be lumpy).

2. Fill greased muffin cups three-fourths full. Bake at 400 for 20-25 mins. or until a toothpick comes out clean. Cool for 5 mins. before removing from pan to a wire rack.



Recipes Thanks from The Taste of Home: Baking Book.

Granola Bars

1 Cup Karo Syrup
1 Cup White or Brown Sugar
1 Cup Peanut Butter
6 Cups Rolled Oats
2 Cups Crushed Corn Flakes or Pretzles
Bring Karo and sugar to a boil. Take from heat and stir in peanut butter. Add oats and corn flakes or pretzles. Grease hands and press into a large cookie sheet. So yummy and much cheaper than store bought!

Help PLEASE!!!

Many of you know already that I need to stay away from wheat and dairy because of Tyson. I need some help with dinner ideas that I can eat. If any of you have a great recipe that doesn't have those things in it I would be glad to have it. Thanks.

Zucchini

Zucchini season is approaching. I get a kick out of this time of year because everyone is scrambling trying to find ways to use their litter of zucchini. It is not uncommon for people to abandon a few on other peoples porch for them to figure out what to do with it. I too have my fair share of grated zucchini in my freezer, just waiting for that one day I need to make 14 batches of zucchini bread.........you, that day. It cracks me up how huge they can get. I told myself at the beginning of the summer that I would let one of ours grow as much as it wanted to, just for fun. Sadly I manages to kill our plant. Better luck next year.
Anyway, if you find yourself with zucchini running out your ears, I read a blog today that might come to your aid. Some sound a little too creative if you know what I mean, but I guess don't knock it until you have tried it.

Endless Zucchini Ideas

Marinade

1 Cup Soy Sauce
1/4 Cup Oil
2 Cup 7-Up
Horseradish (optional) I put maybe 3 Tablespoons.
Mix
Garlic Powder - shake desired amount over the meat before pouring the liquid.


This would be great for steaks or cooking it in your crock pot with a pork or beef roast. It does make a lot. We put it on 5 HUGE steaks and it was plenty.

So yummy!

Egg Free Chocolate Chip Cookies!

Ok, seriously, this is THE BEST chocolate chip cookie recipe and it doesn't have any eggs in it! My son is allergic to both Eggs and Peanuts so I have had to learn how to bake without them. So if you run out of eggs or want to watch your cholesterol, try this recipe. Or just try it anyways, you can't even taste the difference!

1/2 C Butter (it is better to use butter so they don't flatten. You could also use half Crisco half butter or half margarine to make it a little more healthy)
1/3 C Sugar
1/2 C Brown Sugar
1 1/2 C Flour
1 tsp baking soda
2 tsp Vanilla (better if you use real vanilla)
3 TBSP Vegetable Oil
Chocolate Chips

Cream together the butter and sugars (usually around 2 to 3 minutes, I just set my kitchenaid)
Slowly add in Flour and baking soda (mix will be dry after this step)
Add in Vanilla and Oil and cream together for another 2 to 3 minutes or until dough consistency
Add Chocolate chips

Bake at 350 for 8 to 10 min max. When you pull them out, they should barely be golden, almost doughy looking. Leave them on baking sheet for about 5 more minutes then transfer to cooling racks.
SO Delicious! Enjoy! :)

Milk

I am in a milk delema. Jon and I need to drink skim and Bennett needs to drink 2% or fattier. I like to buy my milk at Costco and we can no way go through 4 gallons before it expires. Does anyone else have this issue? Maybe we can do a little milk co-op.

Wheat Grinder

Jon's Dad had one of these beauties at his house. The poor thing needed a new home, so I invited it to live at ours. I want to get the wheat grinder attachment. Does anyone out there have it? I read a review on it that said it can break your mixer. I was wondering if any of you had an opinion on that?

4th of July Treats

Fruit Pizza:

Sugar Cookie Dough.
You can buy the tube to make it easier but this is a great recipe. Roll it out onto a round pizza pan. Bake at 350 for about 12 minutes. Don't let it get golden, you want the pizza really soft.
Topping:
1/2 brick of cream cheese
1/2 small carton of cool whip
powdered sugar to taste and texture, about 1/2-3/4C.
Blend smooth and top the pizza when it has cooled.
Top with fruit of your choice. When using banana or apple, soak them in pineapple juice to keep them from turning brown.

Fire Cracker Cup Cakes:


These are pretty self explanatory.
Plain old cake mix
Plain old frosting
Coconut
Alot of food coloring
Licorice

I dyed the frosting as well as the coconut to make them more vibrant. Don't be shy, roll the whole top of the cupcake in the coconut to totally coat it.

Monkey Cupcakes

What we used:

Ears: Nutter butters
Eyes: M& Ms
Mouth: Nilla Waffers

The kids loved them!

Trip to buy low

I will be making a trip down to buy-low on wednesday.

If you want me to pick something up for you I will. Let me know by wednesday morning.

Here's their ad.

Thanks, Nichole

Chicken & Wild Rice Salad

* we had this at my other bunco group. it was delicious. as soon as i make it i'll post a picture*

2 boxes Wild Rice, cooked

2 Cups cooked diced Chicken

Mix together, apply ½ of the dressing and refridgerate for 3 hours or overnight.

Dressing:

1/3 c. rice wine vinegar

2/3 c. olive oil

1 Tbl. Dijon mustard

½ tsp. sugar

1 clove garlic, minced or thru press

1 Tbl. Water

Salt and pepper to taste

 

Before serving, dice the remaining ingredients and mix all together with the remaining dressing!!

 

Red bell pepper

4 green onions

2 c. (green flat) Chinese pea pods

2 avocados

½ c. almonds or pecans

 *the lady who hosted says she only uses half of the dressing that the recipe calls for*

"Turtles"

I don't know how old all your kids are, but mine is at an age where she likes to help cook. Here is a variation on what my mom used to call tin foil dinners. You take a hamburger patty and pile things on top of it (potatoes, carrots, peppers, mushrooms, squash, onions, etc.) We tried to make it more of a craft and decorated them to look like turtles.

Then you wrap them in a foil pouch and bake at 350 for 30-45 minutes.

Sesame Beef Stir-Fry

I've been meaning to post this recipe for awhile. This is one of my favorite recipes I got from the Body for Life cookbook. Hope you guys enjoy it as much as we do.

Serving: 2
Preparation Time: 45 minutes

Ingredients:

2 portions brown rice (about 1/2 cup uncooked)
2 portions lean ground beef (about 1/2 lb)
1 T. toasted sesame oil (this stuff is SOOOOO good, totally worth the $$$)
2 cloves garlic, minced (I also use crushed garlic)
3 green onions, sliced
1 cup broccoli slaw(found near bagged salads in produce department)
1 cup napa cabbage, shredded
1 T. lite soy sauce
Crushed red pepper flakes, to taste

Directions:

1. Prepare brown rice according to its package directions.
2. While the rice is cooking, in a med. skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef from the skillet, drain and set aside.
3. Heat sesame oil in the skillet over med-high heat. Add garlic and green onions, stir-fry for 2 min. Add the slaw and cabbage, stir-fry for 2 min. Add the rice and soy sauce, stir-fry for 2 more min.
4. Return the cooked ground beef or the skillet with the rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are will combined and heated through, about, 2 minutes.
5. Divide into 2 portions, serve and enjoy!

Side note:
I have substituted the beef with chicken or make it meatless for a vegetarian dish.

Grilled Bruschetta Chicken

I am new at this, I didn't see this on here already, sorry if it is. It is dang good and easy!

What You Need!

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Make It!

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

BBQ advice needed

Being BBQ season, I am once again reminded of my inadaquecies in meat-buying. I would love any tips on how to buy beef and/or pork. I have no idea what different cuts are, what types are good for what type of cooking, etc.

(Shannon - part of this is also specific to you. I tried your Cafe Rio salad and I CLEARLY bought the wrong kind of pork because it was hard as a rock when I pulled it out of the crockpot :) What do you buy?)

Help!

Raspberry Lime Rickey

I absolutely love, love the cherry limeades at Sonic. (Can anyone else give me a big amen on that??) So when I saw a recipe for this raspberry lime rickey, I knew I had to try it. Talk about a fantastic and refreshing summer beverage. The only change I made was to add more of the raspberry lime syrup to each glass. I wanted less club soda taste and more raspberry lime goodness. A perfect beverage for a summer BBQ...or just because.

Rasberry Lime Rickey


12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes - it was plenty)
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don't clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.

I know this has nothing to do with cooking or recipes but....

I need you to vote!

Heard of Seriously So Blessed?

I know many of you are bachelorette and bachelor fans, SSB is doing a Mormon version {MoMachelor} and my friend Tricia made the finals!!

So I'm asking you to go and vote for her!

Of course you can read the other finalists.... but come on, Tricia is the best. She was the one that set Brandon and I up... so she's got to be incredible, right?

Thanks guys, 

Nichole

Grille Tilapia with Mango Salsa

INGREDIENTS:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove minced garlic
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

DIRECTIONS:
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well.

Season to taste with salt and pepper, and refrigerate until ready to serve.

Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets (either in a lightly oiled pan on the stove or on the BBQ) until the fish flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Did you get yours?

I had a fun surprise waiting for me in my mailbox today.

It is filled with fun ideas, recipes and coupons. Best of all it's FREE!!
If you don't already get it-Click Here!!

Here is one of the recipes I can't wait to try.


1 small boneless skinless chicken breast half (1/4 lb.)
1 pineapple ring
1 green pepper ring
1 Tbsp. KRAFT Original Barbecue Sauce

HEAT grill to medium heat. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 15 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet.

Swiss Mushroom Burgers

There are a few things that I make really well. I'm sharing one with you now. :)
Several years ago I had a friend who worked in the kitchen at Fanny's Grill at the Homestead in Midway. She was dating one of the cooks, who one night taught her how to make these. They don't serve them any more, but if you like Mushroom Swiss Burgers, you should really give these a try. We only make these a couple of times a year for special occasions. I made them this past week for our anniversary and decided to share.

1 hamburger patty per person
1 pkg sliced mushrooms
1 onion sliced
3-5 tablespoons butter
1-2 tablespoons red wine vinegar
garlic powder (to taste)
1 slice swiss cheese per person
1 package brown gravy mix

Melt the butter over medium- low heat and stir in the vinegar. Add the garlic powder and stir until blended. Add the mushrooms and onions and stir to coat well. Then cook them until the onions are transparent. It'll take 10 or so minutes.

Cook the hamburger patty in whatever way you choose. You can grill it if you're being fancy, but pan frying is ok too. Prepare the brown gravy per package directions. Now at our house, we just serve this open faced and sometimes we use bread and sometimes we don't. However, the real way you'd serve it is to dip both halves of a bun in gravy. Put the patty and cheese on the bottom bun. Spoon some of the mushrooms and onions over the top and top with the other half of the bun. The above proportions should give you enough for 4 people. Like I said, at our house it only feeds 2 people, and when we serve it, it looks like this:

Honestly, they are very yummy! Try it out!

I am SOOOOOO embarrassed!

MarKey is my sister. I thought she'd posted the thing about excess spaghetti sauce. So, I took the opportunity to poke a little fun at her. Now I realize that she didn't post it (which is what I get for reading blogs when I am tired and bleary eyed) and it probably looked like I was making fun of someone for no reason. If I had edit capabilities on this blog, the comment and the recipes would be deleted. Well, actually the recipes are pretty good, so they could stay, but the title would change. Anyway, so embarrassed! Sorry to Nichole...so, so, so, so, sorry!

2 Ways for Markey to use her Spaghetti Sauce

#1- Spinach Stuffed Shells
12-16 Large Shell Noodles, cooked about 8 minutes until pliable, but NOT mushy.
1 cup cottage cheese
1/4 cup parmesan cheese
1 cup mozzerella cheese
1 10 oz. pkg spinach thawed and pressed dry
2 cloves garlic, smooshed
1/2 cup bread crumbs
1 egg
1 BOTTLE SPAGHETTI SAUCE :)

Spray cooking spray on the bottom of a 9X13 pan and pour some of the sauce in. Mix everything except sauce and spoon into the shells. Pour the remaining sauce over the top. Add more cheese (cuz everything is better with more cheese) and bake at 350 for 45 minutes.

#2- Super Easy Chicken Manicotti
1 JAR SPAGHETTI SAUCE :)
1 tsp garlic salt
1 1/2 lbs chicken breast, cubed
14 uncooked manicotti shells
1 can (2 1/2 oz) sliced olives
2 cups shredded mozzerella cheese

Spread 1/3 of the spaghetti sauce in a 9X13 baking dish. Sprinkle garlic salt on the chicken. Cube the chicken and don't cook it. Insert into uncooked manicotti shells, stuffing each end if necessary. Place shells in dish. Pour remaining sauce over the opt. Sprinkle olives and cheese on top. (Actually, I'd probably skip the olives, that sounds weird.) Cover and store overnight in your fridge. (This sounds good for Sunday, right?) Bake the next day for about 1 hour.

So there you go, you should be down to 8 bottles now.

Sugar Cookies

This is a good one. You don't have to refrigerate it like most recipes.

1 Cube Margarine
1/2 C Sour Cream
cream together and add:
1 C Sugar
1 teaspoon Vanilla
1 Egg
mix and add
3 1/2 C Flour
1 teaspoon Soda
1/2 teaspoon Salt
Finish mixing and roll about 1/2 inch
Bake at 350 until golden, approx. 14 minutes.

Recipe Request

Anyone have a good recipe for sugar cookies? The soft, yummy kind?

Pizza Dough

I have been making this a lot lately. The boys eat it up like it is going out of style.

3 Cups Flour (last night I used half wheat flour/half white, It turned out well)
2 1/4 teaspoons or 1 package yeast
1 teaspoon salt
1 teaspoon sugar
1 1/4 Cups warm water
1 teaspoon each basil & rosemary

Dissolve yeast in water and let sit for 1 minute. Add to the dry ingredients and mix well. Spread over cookie sheet, it should fit perfectly. Let rise as much as desired, I do about 3 hours. Before you add your sauce, cheese and toppings, bake at 425 for about 5 minutes. Take it out, add your fixings and continue to bake at 425 for about 12-15 more minutes. I spread my sauce, then toppings, then cheese. That way the cheese helps hold on the topping.

Outback Steakhouse Coconut Shrimp

1 c flat beer (incase you don't have any of this laying around, you can use white grape juice)

1 c self rising flour (or add 1 t baking powder to 1 c flour)

2 c coconut 

2 T sugar (i used agave)

1/2 t salt

12 jumbo shrimp (raw)

oil

1. Combine beer, flour, 1 c coconut, sugar, and salt. Mix well then refrigerate for 1 hour.

2. Prepare marmalade by adding all 4 ingredients together and refrigerate.

3. Peel shell off shrimp leaving tail. Dry shrimp on paper towel then sprinkle with paprika. 

**The batter will stick better to the shrimp if the shrimp is as dry as you can get it.

4. Pour remaining coconut in shallow bowl. 

5. Prepare oil for frying. (I used coconut oil)

6. Dip one shrimp at a time into batter, coating generously. 

7. Drop shrimp into coconut and roll it around so it is well coated.

8. Fry shrimp 2-3 mins until golden brown.

9. Drain on paper towel.

** The coconut or batter that might fall off the shrimp while frying will continue to cook (and stick up your house) if you don't scoop it out occasionally.

Marmalade Sauce

1/2 c orange marmalade (apricot jam works well too)

2 t ground mustard

1 t horseradish

dash salt

Come and get it...

About a year ago I went a little overboard on spaghetti sauce for food storage. I've got about 10 jars that will expire in July/August/September. There is no way I will eat them all before they expire, so If you want some, it's yours.

It's Prego

and I have the following varieties.

*Chunky Garden- Combo

*Meat

*Chunky Garden- Mushroom & Green Pepper

*Fresh Mushroom

All you've got to do is come get it. 

Stuffed Mushrooms

No picture, sorry. They oozed everywhere and didn't look super pretty so I thought I'd spare you. Clint and I are huge mushroom fans and I have tried tons of different so-so recipes from online but last night I just threw these together and they were a winner!

8-12 Mushrooms
1/8 c. Shredded swiss cheese
1/8 c. Shredded cheddar cheese
parsley (to taste)
garlic salt (to taste)
1 Tbsp mayo
1 Tbsp softened butter
shredded parmesan

**I know, the ingredients look awful, but you put like a teaspoon of filling in each mushroom so as long as you don't over-do it, it's really not that bad :)

Pull stems out of mushrooms. Combine swiss, cheddar, parsley, garlic salt, mayo, and butter in a bowl and stuff into bottom of mushrooms. Place on baking sheet. Top with a pinch of parmesan. Bake at 350 until cheese is melted. Turn on broil until top is browned.

Enjoy!

Happy Anniversary

Our blog turned 1 on the 17th.

To celebrate the occasion I think it's time for another prize. It goes to the cook who posted the most in the past year. So the winner is.....

ME!

Well, that is no fun. So the prize goes to the person who came in second.

Yeah for Nichole, you win these.

Just wondering??

Take the quiz----->

J-E-L-L-O Easter Eggs

I make these every year and my nieces and nephews get a kick out of them.
There are 2 ways. First way, (easy way) buy the jello molds. Like this:

Make your jello and just pour it in.
Or my way (much cheaper), use regular plastic eggs. Make your Jello in a deep bowl. Follow the recipe for the jigglers, it should have less water, to make them stiffer. With an open egg, fully immersed in the jello, close it. Refrigerate as directed.

Cute huh!

Blondies

I made these for my family today for a conference treat and they were a hit!

Ingredients

* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of chocolate chips (chopped walnuts and butterscotch chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

Veggie & Cheese Quiche

Ingredients:
chopped onions, mushrooms, and green peppers (or whatever veggies you like)
shredded swiss cheese
shredded parmesan
1 frozen pie crust
4 eggs
1 c. fat free half & half

Directions:
Mix veggies and cheeses and place in unthawed pie crust. Beat together eggs and half & half and pour into pie crust. Bake at 400 for 15 minutes. Reduce temperature to 350 and bake another 35 minutes.

Fresh Spring Salad with Lemon Vinaigrette

Ingredients

• 1 ½ lbs. young green beans, whole with tips removed

• 1 small red onion, coarsely chopped

• Cherry tomatoes, halved

• Spring greens mixture (from bag or salad bar)

• ¼ lb. feta

• ½ cup coarsely chopped walnuts

  (Also good with meat added such as Chicken)

Preparation

1. Earlier in the day, cook beans in boiling salted water for 3 minutes or until tender crisp. 

2. Drain; run cold water over beans and refrigerate until ready to use. 

3. To assemble salad, toss beans, onion and tomatoes together with Lemon Vinaigrette; spoon onto spring greens. 

4. Top with crumbled feta and walnuts.  

Ingredients

• 3 T. fresh lemon juice

• 3 T. white wine vinegar

• 1 T. Dijon mustard

• Pepper to taste

• ½ t. sugar ( I put in a little more)

• ¼ t. salt

• 1 cup light veggie or canola oil ( I used much less then this)

Preparation

1. Whisk all ingredients except oil until well blended. 

2. Add oil gradually, whisking until combined. 

3. Makes 1 ½ cups

Broccoli Cheesy Soup

Broccoli Cheesy Soup

1 1/2 Cups choppped Broccoli
1/4 Cup Chopped celery
1/4 Cup chopped onion
1 Cup chicken broth
2 Cups milk
2 Tbsp. cornstarch
1/8 tsp. dried thyme
1/4 Cup shredded swiss cheese (I used cheddar)

1. Place vegetables and broth in saucepan. Bring to boiling; reduce heat, cover and cook until vegetables are tender.
2. In medium bowl combine milk, cornstarch, thyme, and salt and pepper to tast; add to cooked vegetables.
3.Cook, stirring constantly, until thickened and bubbly. Cook 1 minute more.
4. Remove from heat. Add cheese; stir until cheese melts.

*(I threw it all in a blender for a really creamy soup) Serves 4

[Pumpkin Waffles]

Pumpkin Waffles w/ Buttermilk Syrup

Pumpkin Waffles

Dry Ingredients:

2 C. flour

2 Tbsp baking powder

1 Tbsp cinnamon

1 Tbsp sugar

½ tsp nutmeg

¼ tsp salt

Wet Ingredients:

4 eggs, separated

1 ½ C. milk

1 C. canned pumpkin

¾ C. margarine, melted

1 Tbsp vanilla

Combine dry ingredients and set aside.Beat egg yolks lightly and combine with remaining wet ingredients, except egg yolks.Combine wet and dry mixtures.In separate bowl, whisk egg whites until stiff peaks form.Fold whites into combined wet/dry mixture.Prepare waffles in a Belgian waffle maker (regular waffle maker works just fine).

Buttermilk Syrup

1 stick butter

1 Tbsp Karo light syrup

1 tsp vanilla

1 C. sugar

½ to 1 C. buttermilk

1 tsp. baking soda

Bring butter, Karo, sugar, and buttermilk to boil in a large pan (mixture fixes and doubles when remaining ingredients are added!), stirring continuously. Add vanilla and baking soda, stir, and serve warm. I would recommend serving these recipes with a protein (bacon, sausage, eggs with cheese) because they’re so rich!

Baked Sweet Potato Sticks

(I halfed the recipe and it was enough for my family or 4)

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Preheat oven to 400 degrees. Lightly grease a baking sheet.
In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 30-40 minutes in the preheated oven.

Chicken Tortellini Casserole

5 T butter
6 T flour
3 c chicken broth
1 c light cream
pepper
5-6 frozen or fresh tortellini, cooked
1 c chicken, diced
1/2 c Parmesan cheese
1 c mozzarella cheese

Melt butter and blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add pepper to taste. Add cooked tortellini and chicken. Pour into a 9X13-inch pan and sprinkle with cheeses. Cook at 350 degrees for 20 minutes or until bubbly and golden. (I halve this recipe and we leftovers for Blake's lunch!)

Crock pot Italian Chicken

3/4 cube butter
1 pkt Italian dressing mix
3 chicken breasts
1 can cream of chicken
2 large spoonfuls of softened cream cheese

Place butter, chicken and dressing mix in crock pot and cook on high 3-4 hours or low 4-5 hours. Take chicken out and shred. Combine cream of chicken soup and cream cheese with drippings in crock pot. Put shredded ckn back in crock pot and cook for 1/2 hours more on high. Serve over cooked rice.

I {Apologize}

I was making dinner for tonight, and I was wondering why I have never posted this recipe! It is undoubtedly the YuMmIeSt recipe that I've got, and I'm sorry for not posting it sooner! It's FAST, EASY, TASTY & HEALTHY, you can make it in the morning and let it cook all day, or cook it up just before dinner, and you can FREEZE a bunch of batches for those extra busy days. What more can a girl (& mom) ask for?

Chicken Chile

3 cans low-sodium chicken broth

2 cans black beans, drained & rinsed

2 cans great northern white beans, drained & rinsed

1 can white corn, rinsed (can substitute with frozen)

1 LARGE can of chicken, drained (or 1 grilled, chopped chicken breast)

1 jar salsa (I like to use pico de gallo)

1 10oz block frozed chopped spinach, thawed, rinsed & drained (I am in love with spinach, so if you don't love it, it can be halfed)

1 cube of cream cheese, softened (I use nufachatel cheese)

Mix all of the ingredients together in crockpot, cook until heated through.

Garnish with:

Tortilla Chips

Cheese

Sour Cream

Lime Wedges

Pasta Milano (Macaroni Grill)

This is what I order everytime we go to Macaroni Grill. This is a copycat recipe from recipezaar.com the recipe isn't exactly the same but it's still yummy!

Chicken

4 chicken breasts

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

Pasta

36 ounces bow tie pasta

4 tablespoons butter

1 1/2 cups sun-dried tomatoes

1 lb. mushroom, sliced

Cream Sauce

1 quart heavy cream

1 head garlic, roasted

1/2 teaspoon pepper

2 teaspoons salt

1 cup parmesan cheese

Garnish

fresh parsely

parmesan cheese

1. Wash and dry chicken breasts

2. Mix garlic powder, salt, and pepper and sprinkle on chicken.

3. Grill chicken on the stove top in a skillet ot outside on the barbeque grill, until it is done all the way through. Set aside.

4. Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.

5. Meanwhile saute the mushrooms and tomatoes in butter until soft.

6. Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food precessor (or blender) and puree.

7. Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.

8. Mix in mushrooms and tomatoes to cheese sauce and add to cookes pasta.

9. Slice grilled chicken and place on top of the pasta.

10. Garnish with fresh parsley and grated parmesan cheese. Serves 4+

Maple Salmon

I found a really yummy and quick Salmon recipe!

(If you haven't checked out Allrecipes.com, do so!)

Ingredients:

1/4 cup maple syrup (I used the fake syrup I had in the cupboard)
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions:

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning occasionally.
Preheat oven to 400 degrees F.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Spanish Rice

This is one of our favorite side dishes. I make it to go with anything Mexican.

2 cups white rice
1 Tbsp oil
1 15-oz can tomato sauce
1 large can V-8 juice
1 1/2 cups water
2 Tbsp salsa
cheese

Heat oil in a large skillet. Add rice and stir constantly until rice begins to turn light brown. Add water and let the mixture bubble down. (Don't add the tomato sauce until it's under control or you will end up with a HUGE mess.) Add tomato sauce, V-8 juice, salsa, and salt and pepper to taste. Cover and let simmer 15-20 minutes, stirring occasionally. Remove from heat and top with cheese. Serve once cheese has melted.

Texas Two-Step Chicken

I got this recipe off the back of a Pace Salsa bottle. It was surprisingly good and ridiculously easy.

4 boneless chicken breasts
1 1/2 cups salsa
3 Tbsp brown sugar
1 Tbsp Dijon mustard

Pour combined salsa, brown sugar, and mustard over chicken breasts. Bake at 400 F for 20 minutes. (My chicken was pretty thick so it took longer to cook... about 35 minutes.)

You can eat this as is, or shred it for tacos, fajitas, or taco salad.

Apricot Chicken

This has always been a favorite in our house.

The portions work out great. You buy these ingredients and there is enough to make it twice.

Mix together:
1 C or half the jar of Apricot preserves
1 C or a little less than half the bottle of French, Russian or Catalina dressing. They are all pretty much the same.
1 Packet of Onion Soup Mix

Pour it over four chicken breasts.
Bake at 350 for about an hour.
Serve with rice.

A good friend of mine (Jen Dipko, some of you might know her from the 5th ward) puts this in the crock pot and her family loves it that way too.

A little info...

Seeing as I have no room for a garden I've been doing some research into other alternatives.

Local Harvest-
You pay for shares and every week you get fresh produce (meat, eggs, honey, etc)

Utah Food Co-op-
Offers select grocery staples at up to 50% below retail. They do this through group buying, low over-head, and volunteers. Every month you order from their list, spend some time volunteering and get discounted food.

Do you have any good ideas?

German Pancakes*Dutch Boys*Dough Boys

Whatever you want to call them, they are just plain good. They have always been dough boys to me so I tend to call them that. There are so many varying recipes to them but here is how I make them.

3 T Butter or margarine
3 Eggs
1 C Flour
1 C Milk

Or do equal parts of eggs, flour and milk. But I usually just put one less egg than I would need to make it equal.

Turn you oven to 400 and put butter in a 9X9 pan. Put it in the oven until it melts. While it is melting mix your eggs, milk and butter. When the butter is melted pour your mixture in with the butter and put it back in the oven for about 30 minutes. They should look like this.

They will settle down after being out of the oven for a few minutes.

Top them with what ever you like. I am a powdered sugar and cinnamon, and Jon is a syrup. Other topping could be:
jam
fruit
honey
lemon juice

Sauteed Garlic Asparagus

This week Smiths has asparagus on sale for $1.49/lb. (or Costco sells 2.5lbs for $4.50) so I went surching for a recipe. I've recently discovered allrecipes.com and would recommend it!

Enjoy!

INGREDIENTS
3 tablespoons butter or margarine (I used a lot less)
1 bunch fresh asparagus
3 cloves garlic, chopped

DIRECTIONS
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

** I cooked mine too long/high and it basically turns to mush in your mouth, so beware**

My new favorite thing to cook with

It is ground turkey. I found it at Walmart. It is about $1.90 a lb. for the 93/7 and $1.40 for the 85/15. I am replacing it in a lot of recipes because it is healthier than beef or pork and cheaper than chicken. I have used it in Elon's won tons and her corn chowder.

WINNER!!!

You all were beginning to think I was lying when I said I had prizes. I always have, I have just been waiting for someone to do the secret things to win them. And the winner is..................

Marianne- for publishing the 100th post.


I want to say a job well done to you all. This has been a very busy month of our blog. I am loving it. Keep up the good work, who knows I just may have more prizes up my sleeve.

Sweet and Sour Meatball Sauce

These babies are so so so good. Our sweet neighbor brought us this for dinner when we had Jordynn and then a few weeks later someone else had us over for dinner and served the exact same thing. We loved it! They both say it is such an easy recipe. I like easy!

1 c. brown sugar
1/2 c. vinegar
2 tsp. mustard or dash of mustard powder
1/2 c. BBQ sauce
2 T. worcestershire sause

mix sauce and meatballs (they just used the frozen meatballs from Costco) and cook in crock pot or oven until completely heated through.

Lime Soup with Tortilla Strips and Chicken

I got this reicpe off of Studio 5. We had it tonight and I really liked it.

Ingredients:
• 1 cup plus 2 Tbl olive oil
• 1 6-inch corn tortillas cut into strips
• 6 cups canned low-salt chicken broth
• 2 Tbl minced fresh cilantro
• 1 Tbl minced fresh oregano
• 1 tsp apple cider vinegar
• ½ tsp ground cumin
• 1-2 Tbl fresh lime juice
• 1 skinless boneless chicken breast half, thinly sliced crosswise
• ½ cup chopped seeded tomato
• ½ cup chopped green bell pepper
• ½ cup chopped white onion
• 6 limes

Method:

1. Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
2. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper.
3. Meanwhile, heat remaining 2 Tbl oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Saute until chicken is cooked through, about 2 minutes longer.
4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.


[ To make Recipe a little healthier ]

Note from Laura: I do not fry my corn tortillas. I let everyone rip there own fresh tortilla into their bowl - I love the flavor! I also like to add 1 (14-ounce) can drained and rinsed black beans to soup; and I leave out the tomatoes. Plus I reverse the order of instructions. I start with sautéing the chicken, peppers (I use red or green) and onion, and then I add the broth and seasonings right into the same pot. Then I ladle all of the ingredients into the each bowl and serve with the lime slice and tortillas on the side. Delicious!

I also added carrot and celery slices to the soup.

Tomato & Spinach Pasta Toss

2 c. pasta (we like Whole-Wheat Penne)
1/2 lb. Hot or Mild Italian sausage (or chicken)
1 (14.5 oz) can Italian style diced tomatoes, undrained (make sure you get this kind!)
1 pkg (6 oz) spinach. (I have used frozen spinach and it works great!)
1 c. Mozzarella Cheese
2 Tblsp. Parmesan Cheese

Cook pasta according to package directions.

Meanwhile, thoroughly cook sausage (or chicken) in skillet. Add spinach & tomatoes and cook until heated through.

Drain Pasta. Put pasta & sausage mixture in a nice serving bowl. Mix. Stir in mozzarella cheese.

Sprink Parmesan Cheese on top if desired.

This is great served with rolls or a fruit bowl.

Chicken Salsa Soup

This recipe falls under crockpot(as requested)and healthy. This is seriously the easiest recipe and I just throw my chicken in frozen.

4 c. salsa
1 c. low sodium chicken broth
2 cans black beans
2 cans corn
2-3 chicken breasts

Toss in the crockpot and cook on low for 4-6 hours. Shred chicken before you serve.

Sweet and Sour Chicken (Freezer Meal)

This is a meal that you can put together in a freezer bag and eat later. Just prep everything and put them all into small individual bags and then into one big freezer bag for a meal later. Such a great idea when you are away and want your family to eat well.

Sweet & Sour Chicken

1 package frozen chicken nuggets

1 green or red pepper

2-3 stalks celery

1 large onion

2 Tbsp. Vegetable oil

1/3 c. cornstarch

1/4 c. vinegar

1/4 c. brown sugar

2 Tbsp. soy sauce

1/4 tsp. garlic powder

1/4 tsp. ground ginger

8 oz. sliced mushrooms

1 (20 oz.) can pineapple chunks w/ juice

Thaw chicken nuggets just enough for each nugget to be cut into halves or thirds. Slice pepper, celery, and onion into bite-size chunks. Saute them over high heat in oil, until tender crsip, about 3 minutes. Empty vegetables from pot and set aside. In a 1 quart measuring cup, mix cornstarch vinegar, brown sugar, soy sauce, garlic powder, ginger, pineapple juice, and waer to fill to quart line. Pour mixture into pot and add mushrooms, bringing to a boil stirring frequently. when thickened, add pineapple chunks and chicken nuggets. Continue stirring until boiling. Add vegetables and serve immediately over hot rice and/or chow meain noodles.

Chicken a l' Orange

1 t. olive oil
2 boneless chicken breasts
1 T. orange concentrate (frozen section)
2 T. low sodium soy sause
1/4 t. ginger
1 T. sliced almonds ( I use alot more )

Heat oil over med. heat, add chicken and sear for 3 minutes per side. Add orange, ginger, and soy sause. Stir. Simmer for 5 to 6 minutes. Top with almonds. Put over brown rice.

[ Recipe from The Abs Diet ]

Whole Wheat Pancakes

One of my favotive healthy breakfasts!!!

2 eggs

1 1/2 c. milk

3 T. oil ( I use olive oil )

1 1/2 c. w.w. flour ( I like to grind my flour fresh)

2 T. baking powder ( I use a little less )

3/4 T. salt ( I use a little less )

Mix and cook as normal. I top mine with pure maple syrup.