Double Cranberry Muffins

Double the Fruit, Double the Deliciousness---and Good for You!

Between the tart fresh Cranberries, the sweet and chewy dried ones, and the cherry preserves, you won't be at a loss of fruit flavor when you bite into this moist muffin. Made chewy and extra nutritious with oats. No Cranberries left from your Thanksgiving stash? Don't sing the blues---Just substitute with Blueberries (you can also use dried or freeze-dried Blueberries instead of dried Cranberries)

Ingredients:

3/4 cup Whole Wheat Flour

1/4 cup Ground Flaxseed or Oat Bran

2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. salt

1 1/2 cup Old-Fashioned Oats

2 Lg. Eggs

1 cup White Grape Juice Consentrate

1/2 cup All Fruit Cherry or Rasberry Preserves

1/3 cup Canola Oil

2 tsp. Vanilla Extract

1/2 cup Fresh or Frozen Cranberries

1/2 cup Dried Cranberries (preferrably nonsweetened)

Instructions:

1. Preheat oven to 375F. Line a regular 12-tin muffin pan with paper liners.

2. In a large bowl, combine the Flour, Flaxseed, Baking Powder, Soda and Salt. Stir in the Oats.

3. In another bowl, combine Eggs, Juice Consentrate, Preserves, Oil, and Vanilla and mix until smooth. Little by little add in Flour mixture until smooth. Be Carefull Not To Overmix!

4. Gently fold in all Cranberries.

5. Spoon batter into muffin tin. Bake 18 Minutes, or until a toothpick inserted in the middle comes out clean.

6. Move to wire rack. Cool completly, keep in an airtight container for 3-4 days or frozen for 3 months.

Makes 12 Muffins.

Nutritional Information:

• 1 muffin = 210 calories


• Vitamin C: 1/2 serving


• Other Vegetables: 1/2 serving


• Whole Grains: 1/2 serving


• Some Fats

Death by Chocolate Cake

Here it is, as requested by MarKey. Be warned: this recipe contains no fancy ingredients, is not difficult, and is most definitely NOT low fat.

This is my go-to dessert. I really am not a baker, but I have yet to mess this one up. Always a crowd pleaser. Delicious warm with vanilla ice cream.

1 box chocolate cake mix
3 oz box of instant chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup oil
1/2 cup warm water
12 oz chocolate chips

Mix all ingredients and pour into a GREASED (very important) bundt cake pan. Bake at 325 for 50-55 minutes.

Or, in honor of the Superbowl, you could get creative and bake something like this:

Recipe Request

Carly, I had a chocolate bunt cake that you made once. It was fantastic!! I tried to recreate it over the weekend and it was just not the same. Will you post the recipe so I can get it right and so everyone can know the best chocolate fix recipe ever?

Everything but the kitchen sink cookies

This is a recipe my aunt gave me a few years ago. What I am posting is actually a half batch, but it is all my Kitchen Aid can handle and it STILL produces about 6 dozen cookies. I really like to freeze the cookies in ziplock bags so I can pull them out a few at a time. I actually like them better cold, so even the ones I am going to eat right away I keep in the fridge.

The greatest part about this recipe is that is really isn't a recipe at all. You can add to or take out anything you like/don't like. Adjust it to suit your tastes!

Here it is:

Combine, and let curdle:
1 cup milk
2 T vinegar

Grind together (in grinder, blender, Cuisinart, etc.):
1 large whole orange (I peel it, but you can leave the peel on if you like)
1 apple, cored but not peeled
1/2 lb. raisins (just eyeball it)

Note: if using a blender, the fruit will grind up better with some liquid – I usually add the milk/vinegar during the grinding

Add: 1 cup grated carrots (or on a lazy day, grind them up with the rest)

Cook all the above over slow heat until carrots are softened. Remove from heat and allow to get cold (can put in fridge).

Cream together the following until sugar is dissolved:
1 ½ cups salad oil or shortening (can substitute part applesauce)
1 1/4 cups brown sugar
1 cup white sugar
3 eggs (add one at a time, beating well after each)
1 tsp. vanilla

Add cold fruit mixture to the above.

“Sift” together (or just mix well) the following, and add to above mixture:
4 cups flour (can use some whole wheat flour)
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
1 tsp baking soda
1 ½ tsp baking powder
1 tsp salt

Finally, add:
4 cups quick oats
1 cup chocolate chips (I like to put in a little more than this)
1 cup chopped nuts

Bake at 400 degrees for 10-11 minutes.

My New Favorite

Incase you haven't discovered The Pioneer Woman please do yourself a huge favor and check out her recipes. These are recipes that as a busy mom, you want to try. She has no less than 50 pics per recipe, explaining everything from how to cut a onion to what cube steak is. She doesn't use "weird" ingredient. This is down to earth cooking. I honestly love her. She's my kind of cook.

Here are some of our favorite...

My Most Favorite Burger Ever. (For Now.)

Onion Strings

Penne a la Betsy!

White Chicken Enchiladas

Ranch Style Chicken

Brooke's 'Chinese Food'

Ok, so I don't even like chinese food and so I don't know if this stuff my mom calls "Chinese Food" even tastes authentic. Oh well, I like it!

1 large chicken breast cut into strips (or you can use sirloin steak strips)
Olive Oil
Fresh cut vegetables (broccoli, pea pods, onions, carrots, celery, peppers)
1 1/2 c chicken broth (or 1 1/2 c beef broth)
1/2 t pepper
2 T cornstarch mixed with 1/4 c water
2 T soy sauce to taste

Brown meat in olive oil. Add vegetables, broth, pepper--steam until veggies are tender. Stir in cornstarch to thicken, then add soy sauce. Serve over warm rice.

Easy BBQ Beef

2-3 lb roast
1 t. salt
1/2 t pepper
1 t. cummin
1 t. paprika
1/2 chopped onion
2 c BBQ sauce
1/2 c brown sugar

Combine salt, pepper, cummin, paprika and rub on roast. Mix bbq sauce, brown sugar and onion into crockpot. Add roast. Cook 8-10 hours on low or about 5 hours on high. Shred. Cook another 1/2 hour.

**I use a 1-2 lb roast and just use a little less bbq sauce for my little family. It still leaves tons of leftovers! Also, I love Sweet Baby Ray's BBQ sauce from Costco, Bullseye works well too.

Smore Treat

You might be all treated out but this one was my favorite over the holidays. So if you are cheating on you resolutions this is a good candidate.

Ingredients

* 3/4 cup light corn syrup
* 3 tablespoons butter
* 1 1/2 cup milk chocolate chips
* 1 teaspoon vanilla
* 9 cups Golden Grahams cereal
* 3 cups miniature marshmallows

Directions

1.Grease rectangular pan (13x9x2").
2.Heat corn syrup, butter, and 1 Cup of the chocolate chips to boiling in a 3-quart saucepan, stirring constantly and remove from heat.
3.Stir in vanilla.
4.Pour over cereal in large bowl and toss until completely coated with chocolate.
5.Fold in the remaining 1/2 cup of chocolate chips and marshmallows, 1 cup at a time.
6.Press mixture evenly in pan with buttered back of spoon or hands with pam on them.
7.Let stand at room temperature at least 1 hour or until firm.

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.