Monday, December 21, 2009

No Bake Cookies

I was so excited when my friend, Amy, posted this recipe. I LOVE No Bake Cookies!

In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper.

Friday, December 4, 2009

Cranberry Jalapeno Jam

Cranberry Jalapeno Jam

1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin

12 - 6 oz jelly jars, lids and rings, sterilized

In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.

Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.

Store in cupboard for two weeks, then serve.

Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.

With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.

Pepper Jelly

My friend Lisa, introduced me to her yummy Pepper Jelly a while back. She cans it several tims a year and it is such a yummy appetizer. She got the recipe from the cookbook Putting Up by Stephen Dowdney, but altered it a little bit. Each batch makes about 17-18 half pints. I like it served best over cream cheese and eaten with Ritz/Townhouse crackers.

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O

Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.

Tuesday, November 24, 2009

Tutorial: Working with Yeast

This is an awesome Tutorial about working with yeast from My Kitchen Cafe. More for me to reference back to. But, I know that anybody that reads this will benefit from it!


Monday, November 23, 2009

Crockpot Homemade Cranberry Sauce

This is from the Crockpot Lady! I made it last year for Thanksgiving and it was fabulous! Enjoy!


--12 oz cranberries (fresh or frozen)

--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions:

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Thursday, November 19, 2009

Glazed Carrots

Carrots are cooked with brown sugar and butter, resulting in a sweet, flavorful brown sugar glaze.


  • 16 ounces baby carrots
  • 2 tablespoons butter
  • 1/3 cup brown sugar, packed
  • 1 cup water
  • dash salt
  • pepper, to taste


In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

Sunday, November 15, 2009

Spinach and Chicken Pasta with Teriyaki Vinaigrette

This recipe came from My Kitchen Cafe! It was very filling and everyone loved it!


1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper


16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Portuguese Sweet Rolls

These are super easy and SUPER YUMMY! I got these from!

1 C Milk
2 Eggs
2 T Butter
1/2 C Sugar
3/4 tsp Salt
3 C Bread Flour
2 1/2 tsp Yeast

Combine milk and butter on a small sauce pan on the stove top. Right when the milk is the temperature that it has melted the butter remove from stove top and put in your bread maker or Kitchen Aid. When you can put your finger in the milk and it is a comfortable temperature add the rest of the ingredients, holding 1/2 C of the flour aside and starter your breadmaker or mixer. Once well mixed and starting to knead, add the remaining flour, and up to 1/2 C of additional flour if the dough seems too sticky. Once it is smooth and elastic, leave to complete the cycle. In the mixer, I let it knead for about 10 minutes. When the cycle is complete, pull 1/2 C sized pieces off at a time, roll them into six-inch ropes, and tie in knots. Cover with a dish towel and let rise in a warm place for one hour. Preheat oven to 350 degrees F. Bake rolls approximately 12 minutes, until they are light golden brown.

Saturday, November 7, 2009

Lisa's Chicken Salad Sandwich

Lisa served this at a little get together at her house the other night! It was fabulous! I love myself a Chicken Salad Sandwich!

4 c chicken, cubed
3/4 c mayo
1/2-3/4 c sour cream depending on how saucy you want it)
1 tsp paprika
1 tsp seasoning salt
1 c diced celery
3 green onions, diced
1 c chopped pecans
1 1/2 c craisins
1 c diced apple

Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.

Serve on a roll or croissant!

Monday, November 2, 2009

Popcorn Balls

2 quarts pooped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Place popcorn in a large bowl; set aside. In a heavy saucepan, combine brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270 degree (soft-crack stage).

Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Yield: 6 servings.

Broccoli Salad

One of my families favorite side salads is a good ol' Broccoli Salad.  A month or so ago I made a Broccoli Salad and posted a picture of it on my Instragram account and I was surprised at how many people seemed not to be familiar with this salad!  This salad is so good, that sometimes I just make a batch and eat off it for the week!  So, I thought I would share the recipe with you all today!

Start out by making the sauce!  Mix 1 cup mayo, 1/4 cup sugar and 2 tablespoons white vinegar!  It will look almost glazy!

Then it's onto the salad - Broccoli, Mandarin Oranges, Red Onion, Bacon, Raisins and Slivered Almonds!

I like my broccoli chopped pretty small - makes it much easier for eating!

Measure approx 8 cups of chopped broccoli in a bowl!

Then add all the side ingredients - I personally don't measure.  But, here are some measurements you can go with:  1 can mandarin oranges, 1/2 cup chopped red onion, 6 to 8 crumbled bacon strips (or buy the little bags at the store), 1/2 cup raisins (I prefer golden raisins).  Feel free to add another ingredient or remove one you don't like.  Not everybody likes the same things.  My mother usually doesn't put mandarin oranges in hers.

 Mix it all up!

Add the sauce and ENJOY!
Here is the recipe:

1 cup mayonnaise 1/4 cup sugar 2 tablespoons white vinegar
8 cups broccoli florets 1 can (11 ounces) mandarin oranges, drained 1/2 cup chopped red onion 6 to 8 bacon strips, cooked and crumbled (or you can buy the little bags of them all ready crumbled) 1/2 cup raisins (I prefer golden Raisens)
Slivered Almonds (optional)
In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least two hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour. Yield: 10-12 servings.

Orange Punch

1 gallon orange sherbet, softened
1 quart pineapple juice, chilled
1 liter lemon-lime soda, chilled

Combine sherbet and pineapple juice in punch bowl and stir well. Add soda; stir until sherbet is almost dissolved. Yield: 20 (1-cup) servings.

Orange-Banana Smoothie

I actually got this out of my Halloween Taste of Home Recipe book. They call it Boo Beverage and have a little ghost whipped topping to make it fit the holiday. But, it is seriously so good and there is no reason you couldn't enjoy this year around!

2 cups orange juice
2 cups milk
4 cups orange sherbet (2 pints)
4 medium ripe bananas
whipped topping (optional)

In two batches, process the orange juice, milk, sherbet and bananas in blender until smooth! Pour into a glass and throw a spoon full of whipped topping on if preferred! Enjoy! Yield: 6 Servings

Friday, October 30, 2009

Frosted Banana Bars

Picture from Taste of Home

My friend, Brenda, posted these on her cooking blog.  I made them tonight and they are fabulous!  They are originally from Taste of Home!  Enjoy!

½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Monday, October 19, 2009

Parmesan Chicken Divan

This is from my mommy! She made it all the time for us growing up!

1 bag frozen broccoli
1/4 c. butter
6 Tbs Flour
2 C. Chicken Broth
1 C. Parmesan Cheese
1/2 pt Whipping Cream
3 Cooked Chicken Breasts, cubed
1/2 t salt and pepper

Melt butter in a large sauce pan. Blend in flour with a fork. Add salt and pepper. Add Chicken Broth. Cook and stir until mixture thickens. Stir in whipping cream.

Pull out a 13x9 pan. Layer the bottom of the pan with the broccoli. Pour about 1/2 of the sauce over the broccoli. Now make a layer of chicken.

With the remaining sauce add the Parmesan cheese. Pour over the chicken. Sprinkle top with Parmesan Cheese.

Cook for 20 minutes at 350 Degrees F.

Saucy Stir-Fried Pork

2 C. Instant White Rice
1/2 C Italian Dressing
1 lb Pork Tenderloin, cut into strips
1 Red Pepper, chopped
8 oz Sugar Snap Peas
3 Green Onions
2 Tbs Soy Sauce
1 tsp Cornstarch
1/2 tsp Ground Ginger

Heat dressing in skillet on med-high.  Add meat; cook and stir for a few minutes.  Add veggies.  Mix approx 3 minutes.  Mix Soy Sauce, Cornstarch, and Ginger until well blended in a separate bowl.  Add to meat/veggies mixture.  Cook for a few more minutes.  Serve over rice.

Beef Stroganoff

I have always and only made Beef Stroganoff using round steak. I know there are many other variations, but in my opinion, this is the best!

1 small round steak (cut into small strips)
1 Can of Mushrooms (or fresh)
1 Tbs Onion Flakes (or fresh)
2 Tbs Butter
3 T Flour
1 Can Beef Broth

Cut round steak into strips.  Cook on stove.  Add mushrooms and onion and simmer for a about 5 minutes.  Remove meat mixture from the stove.

In the hot fry pan (I use the same pan - less dishes) combine butter and flour.  Add beef broth.  Heat until mixture has thickened.  Return meat mixture to sauce.  Add 1/2 C to 3/4 C of sour cream. 

Serve over Wide Egg Noodles.  This recipe if for a small family.  I usually double it to get me some leftovers!

Chicken Casserole

1 lb grated cheese (your choice - I like mixed)
2 lb chicken tenders (cooked & chopped)
8 tortillas

2 cans of Cream of Chicken
1 onion (chopped finely)
2 t salsa (or more if preferred)
1 c milk

Put 1 T water in the bottom of large casserole dish.  Put a layer or tortillas cut into 1 inch strips and layer chicken, sauce, cheese.

Bake at 300 Degrees F for 1 hour.

Mona's Chicken Tacos

This is how my mom always made chicken tacos for us growing up. Most people have not heard or had them this way. But, I LOVE them! When people try it they usually do to! Mmmmm.....

4 Chicken Breasts
2 - 8 oz cans of tomato sauce
1 t cumin
1 t garlic poweder
1 t pepper

Cook chicken breasts and cut into small cubes. Mix chicken, tomato sauce, and seasonings on the stove. Best served in Soft Flour Tortillas.

Chicken Taco Filling

This is a great chicken to shred for Enchiladas. I got it from Yolanda Almaraz.

1 pkt taco seasoning
1 c. chicken broth
1 lb boneless skinless chicken breasts.

Dissolve taco seasoning into chicken broth. Place chicken breats in crock pot and pour chicken broth over.

Cover and cook on low for 6-8 hours.

Parmesan Chicken

Tenderize chicken breasts. Dip in beaten egg. Dip in season flour (salt, pepper, garlic salt). Dip in beaten egg again. Dip in Parmesan cheese. Saute in butter in medium fry pan.
Cook 4 to 5 min on each side. Enjoy!

By: Yolanda Almaraz

Sunday, October 18, 2009

Sheet Eclairs

This is my MIL, Debbie's, recipe!  Super fun!  Thanks Deb!

1 cup water
1 cube butter or margarine
4 eggs
1 cup flour
pinch of salt

Bring water, salt and butter to a boil. Add flour and stir until mixed. Remove from heat and add one egg at a time and mix until no longer glossy (This can be difficult towards the end - don't give up. Work those arms muscles!  If necessary sprinkle some more flour.) Spread on a large greased cookie sheet. (The mixture can be sticky, so I put a little oil on my hands to help the process!)

Bake at 450 degrees for 10-15 minutes or until golden brown. Cool completely.

3 1/2 cups milk
1 - 8 oz cream cheese (softened)
2 small boxes of instant french vanilla pudding
1 medium carton of cool whip

Mix pudding with milk as directed (beat with mixer) and blend in softened cream cheese. Spread over the top of the cooled crust. Put in the fridge for a few minutes to let the pudding set.  Otherwise the Cool Whip may not spread as easy.  Put cool whip on the top. Drizzle chocolate frosting on top. (The below fudge frosting refrigerates very well. If you are lazy then you can use Hershey's chocolate, but note that it DOESN'T refrigerate well.)

Fudge Frosting:
1 square butter
4 Tbs cocoa

Melt together on low heat in a heavy sauce pan. Remove from heat and add 1 box powdered sugar. Then add milk until desired consistency and taste.

Citrus Rice

1 1/2 cups instant white rice (uncooked)
1 cup chicken broth
1/2 cup orange juice
2 tsp soy sauce
1/4 cup of green onions (or however much you prefer)
3 Tbsp of sliced almonds

Combine white rice, chicken broth, orange juice, and soy sauce in a medium microwavable bowl.  Cover and microwave on high for 5 minutes.  Let stand 5 minutes or until liquid is absorbed.  Fluff rice with fork; sprinkle with green onions and almonds.

Tonight I served it with some rotisserie chicken and asparagus.  Yummy! 

Cafe Rio Sweet Pork

Approx 4 lb pork roast

Rub roast with the following mixture:
1 tsp. salt
2 Tbs. brown sugar
1 tsp. red pepper
1 tsp. cumin

Place roast in crockpot.

1 onion chopped
1 cup chicken broth
1 can coke
2 cloves minced garlic

Pour over roast.

Cook on low for 6-8 hours.

Shred pork and put back in crockpot. Add 2-3 cups brown sugar.

Cook for another 3 hours.

I actually put my roast in last night at around midnight and let it cook all night. Around 10 this morning I shredded the pork and added the brown sugar. Now I am letting it cook until we are ready to celebrate tonight.

Tomatillo Ranch Dressing

This really does taste like the Cafe Rio House dressing!

1 pkg Hidden Valley ranch dressing mix
1 C mayonnaise
1 C chopped cilantro
2 cloves garlic
3 tomatillos (canned -found on ethnic foods aisle)
1/3 C buttermilk
1/4 t cayenne pepper
Lime Juice

Put all ingredients in blender and blend until smooth.
Refrigerate until you are ready to use.

Cafe Rio Cilantro Lime Rice

I have made this several times and loved it when I am doing anything with a Sweet Pork!  

4 t chicken bouillon
4t minced garlic
1/2 bunch cilantro
1 can diced green chiles
3/4 t salt
1 T butter
1/2 onion chopped
3 cups rice (not instant)

Directions: Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion in a blender (I use my magic bullet!) and puree until smooth. Pour into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.

Easy Tres Leche Cake

You can bake a boxed store bough yellow cake or make the following recipe. Honestly, I generally just do a store bought cake.

1 3/4 cups all purpose flour
1/2 cup sugar
1 cup of softened butter
1 teaspoon baking powder
1 teaspoon vanilla
3 large eggs

Preheat oven to 350°F. Butter and flour a 9x13-inch (or smaller) deep baking pan, set aside. Note: Cake doesn't really work in a standard round pan.

Beat together sugar and butter until it is light and fluffy and has a very light yellow color (about 3-4 min). Add the eggs one at a time mixing well after each egg. Add vanilla, baking powder, and flour and beat until a smooth batter is obtained. Pour batter into baking pan (batter will be the consistency of cookie dough). Bake for 35 minutes or until a knife inserted in the center comes out clean. Let the cake cool down to room temperature.

Poke holes all over cake using the end of a wooden spoon. Pour the following mixture over cake until it is all soaked up. You might have to pour only a portion of the mix at a time, let it refrigerate and then pour more.

1 1/2 cups whole milk
1 1/2 cups evaporated milk
2 cups sweetened condensed milk

Before serving spread whipped cream over top and top with fresh slices of strawberry.

It really is better once it has had quite a while to sit in the refrigerator!

Queso Dip

This is a super yummy and fun chip dip! I always do it in my small crock pot for an appetizer or side for a get together!

1 block cream cheese
1 can chili {no beans}
1/2 cup salsa (or to taste)

Heat until cream cheese is melted. Serve and enjoy!

Tater Tot Casserole

1 1/2 lbs ground beef
1/4 cup chopped onion (or onion powder)
1 pkg taco seasoning
2 cans of cream of chicken
1 can evaporated milk
1 bag frozen Oreida tater tots

Brown meat and add onion and taco seasoning.  Combine cream of chicken and evaporated milk and stir until smooth.  Layer tots in a 9 x 13 pan and pour sauce over tots.  Bake for 30 minutes at 350 degrees.  Remove and cover casserole with cheese and bake 15 more minutes.  Let cool and serve!

Pasta Factory Alfredo Sauce

This is a second recipe for Alfredo Sauce that I have. Let's just say THIS recipe is the FATTY version! haha :) Enjoy, because guilt will follow!

1 1/2 cubes butter
8 oz cream cheese
5 T flour
3/4 cup + 2 T heavy whipping cream
1 1/2 cups + 2 T whole milk
3/4 cup + 2 T whole milk (for another section of recipe)
6 T parmesan cheese

In a medium bowl combine 5 T flour, 3/4 cup + 2 T heavy whipping cream, and 1 1/2 cups + 2 T whole milk. Stir until smooth and set aside.

Over medium heat combine 1 1/2 cubes butter and 8 oz cream cheese. Heat and mix with a whisk until melted and blended. Add previous mixture that is currently set aside. Mix together. Add 6 T parmesan cheese and 3/4 cup + 2 T whole milk and stir until mixture is the right consistency. Serve over cooked noodles!

Chicken Crescent Rollups

Chicken Rollup:
6 oz softened cream cheese
1/4 c. melted butter
1/8 t pepper
2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)
1 - 4 oz can mushrooms (optional)
1/2 cup walnuts (optional, but a must for me)
1/2 cup chopped celery (optional)
2 cans crescent rolls
1 can Cream of Chicken soup
1/2 soup can of milk
Mix first 7 ingredients (up to celery).  Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger).  Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob.  Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top.  About 15-20 minutes.  Heat Cream of Chicken and milk on stove.  Pour over rolls and serve.  
I generally serve with white steamed rice and a veggie!  Yummy!

Jaesi's Gorp

3 cubes butter
2 cups sugar
2 cups Karo syrup
1 tablespoon vanilla
1 large box Chex (rice or corn)
1 large box Golden Grahams
2 cups slivered almonds
2 cups shredded coconut
and whatever else your little brain can think of!

Mix cereals, almonds, and coconut in large bowl. In a big pan melt together sugar, butter, and Karo. Bring to boil and cook for 3 minutes. Add vanilla. Pour over cereal mixture and stir till all coated. Spread on cookie sheet covered with wax paper.

Pink Salad

We have always called it Pink Salad, but it is basically a Strawberry or Strawberry Banana or whatever flavor you want it to be salad.  Enjoy!

Large Cottage Cheese
1 small Jello (whatever flavor you want)
1/2 bag of Marshmallows
1 small Cool Whip

In a large mixing bowl combine the small Jello and cottage cheese and mix.  Then add the 1/2 bag of marshmallows and fresh fruit.  Mix.  Last add the cool whip.  I don't always use the whole small cool whip.  Just add until the right consistency.  

Note:  If I get a strawberry banana Jello mix then for the fruit I add strawberries and bananas.  If I use a strawberry Jello mix then I just add strawberries.  Get it?!?  

Super yummy and a classic at my moms Sunday dinners.  KIDS LOVE IT and it is super easy.  Enjoy!

Rathskeller Pork

I got this recipe from my mother. She made it the other night and had Scott and I over for dinner and it was A-FREAKING-MAZING! I'm not even joking. It was so yummy. I really loved cooked cabbage, so I personally will put like 1/2 to 3/4 of a cabbage head in when I make it.

4 to 5 pork steaks (approx 3/4" thick)
1 tbs salad oil
1 can cream of asparagus soup
1/2 c. chopped green onions
1 1/2 tsp seasoned salt
1/2 tsp seasoned pepper
1/4 cup water
4 potatoes, sliced
1/2 bunch asparagus (optional)
2 cups shredded cabbage ( I personally like way more then this! )
1/2 cup whipping cream

In a large skillet, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water. Arrange alternate layers of meat, potatoes, cabbage, and asparagus in slow cooker. Pour soup mixture over. Cover and cook on low 6-8 hours or on high for 3 - 3 1/2 hours. Add whipping cream, cover and cook on high for another 20 minutes.

Yummy! Serve with rolls!

Note: Costco sells really great pork steaks. They come in packs of 9 pork chops for about $15.00. They are awesome!

Rosemary Potatoes

This is a Paula Dean recipe.  It is a fun change for red potatoes!

Preheat oven to 350 degrees F.

1/4 c. extra virgin olive oil
4 to 6 cloves garlic crushed
1 T. fresh or 1 t. dried rosemary

Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!

The only way I now alter the recipe if I quarter the potatoes for faster cooking time.  When quartered it takes about 35 minutes in the oven.  If you choose not to quarter them I would plan close to an hour for cook time.

Fiesta Chicken

I love this meal, because it seriously takes maybe 5 minutes to throw it all together and put it in the oven.

For a 9x9 (Makes approx 4 servings!)
1 can cream of chicken
1 can of corn
1 1/2 cup instant rice
1 1/2 cup water
1 1/2 cup salsa (I use medium salsa)
Approx 2-3 large uncooked chicken breasts (cut breasts in half or thirds)

For a 9x13
2 cans of cream of chicken
2 cans for corn
3 cups instant rice
3 cups water
3 cups salsa (I use medium salsa)
Approx 4-5 large uncooked chicken breasts (cut breasts in half or thirds)

Mix top 5 ingredients right in a glass baking dish. Then push chicken down into mixture. Sprinkle Paprika on top. Cook for about 45 minutes (until chicken is cooked) @ 375 degrees.

Left overs work great as a chip dip too! Yummy yummy!

Jamie's Bean Dip

My sister, Jamie, introduced this to our family years ago and it is always a hit! I have taken it to several "get together's" and EVERYONE loves it! If you haven't tried it, you must do so!

2 cans corn
1 can black beans
1 can white beans
1 can pinto beans
1 can kidney beans
3 tomatoes
3 avocado's
1 dry packet of Good Seasonings Italian dressing

Drain the beans and corn and combine in a large bowl. Cut up the tomatoes and avocado's and add the beans and corn. Make the good seasonings Italian dressing according to the directions on the packet (vinegar, oil and water) and pour over dip. Refrigerate to chill and serve with tortilla chips! (Scoops tortilla chips are the best in my opinion!)

Buttermilk Pancakes

2 eggs
1 1/2 C. buttermilk
3 Tbsp. butter melted
1 1/c C. flour
1 Tbsp sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Beat the eggs; add the remaining ingredients and beat with a rotary beater until smooth. Makes about 14 pancakes!

Pepperoni Rolls

I got this recipe from Jaesi on 24 Hour Menu! It was a fun change and I know when Nathan gets a little older he will love it! In her words, "I often make these if I just don't feel like cooking a big dinner. They are super simple but really yummy. I'll serve with pizza sauce and a salad of sort or in tonight's very lazy case...applesauce."

3 Rhodes frozen bread dough loafs
Melter butter
Garlic powder
Parmesan cheese

Thaw dough and cut each loafs into 8 pieces. Wrap each piece around 2 or 3 pepperoni's and form into a roll. Dip in butter and sprinkle with parm cheese and garlic powder. Cover and allow to rise until double. Bake at 350 for 20-25 minutes or until golden brown.

Karen's Alfredo Sauce

This was created by Karen Esplin and posted to 24 Hour Menu by her daughter, Krystal! I love it! Thanks ladies for sharing!

This makes a large portion. So, for a smaller family, you may want to split it in half!

1 stick butter
1 1/2 pkg. low fat cream cheese
1-2 tsp crushed garlic, to taste
up to 3 c. fat free half and half
3 oz Parmesan cheese

Make it like a white sauce. Melt butter in saucepan over med/high heat. Add cream cheese, cut in small pieces a little at a time. Add garlic, heat, and stir until smooth. Slowly add cream and Parmesan cheese, constantly stirring. Cook about five minutes.

Even with the low fat cream cheese and fat free half and half, this is an awesome sauce. Serve over whole wheat pasta to alleviate any guilt may feel. :)

Asian Toasted Chicken Stir Fry

This is a regular rotation on our dinner schedule. Both my husband, son, and I love it! We are major stir-fry people though!

4 medium boneless skinless chicken breasts, cut into strips
1/4 cup Kraft Asian Asian Toasted Sesame Dressing
1/4 cup orange juice
3 to 4 cups fresh or frozen stir-fry vegetables (just put in as much as you like)
3 to 4 cups hot cooked long-grain rice (again... as much as you would like)
1/4 cup chopped peanuts

Heat large skillet on medium-high heat. Add chicken; stir-fry 5-7 minutes. or until cooked through. If you would like to add a little kick then add 1/2 tsp of crushed red pepper (Cayenne Pepper). I don't like really hot things, but I loved the little bit of a kick the Cayenne pepper added!

Stir in dressing and juice. Bring to a boil. (The recipe calls for 1/4 cup of both liquids. Next time I will do 1/3 cup of both though. I would have preferred more dressing, so there was some on my rice. So, adjust this to your preference. Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

Chocolate Chip Cookies

My friend, Kendra, gave me this recipe. I'm not sure if I was just out of the loop, but my chocolate chip cookie recipe was not nearly this good. You all for sure need to try this recipe out!

Makes 4 to 5 dozen.

Cream together:
2 cups Crisco
1 1/2 cup brown sugar (packed)
1 1/2 cup sugar

Add to above:
4 eggs
2 tsp vanilla

Add to above:
2 tsp salt
2 tsp baking soda
5 c. flour (I don't always put this much. I just add until it doesn't stick to my finger.)

Add chocolate chips

Bake at 350 degrees for 8-10 minutes. I only cook them 8 minute, because I like them SUPER soft! Mmmm.... Oh, and I don't usually add chocolate chips. They are yummy enough without them! ENJOY!!

Orange Rolls

I got this recipe from my friend, Kristen Lotz! 


1 Tbsp Yeast
1 Cup Warm Milk
1/4 Cup Warm Water
3/4 tsp Salt
1 Tbsp Sugar
2 Eggs Beaten
1/2 Cup Melted Butter
4 Cups Flour
1/2 Cup Sugar

Combine 1 Tbsp yeast, 1 Tbsp sugar, and 1/4 cup warm water in a small bowl. Mix; set aside for 10 minutes. In large mixing bowl, combine warm milk, melted butter, sugar, salt, and beaten eggs. Add yeast mixture; stir. Add flour, 1 cup at a time (if dough is too sticky, add a little more flour). Knead for 5 minutes. Let raise for 2 1/2 hours. Divide in half. Roll like cinnamon rolls using filling recipe. Place each roll in greased cupcake tin. Let rise until double in bulk. Bake at 375 for 15 minutes. Makes 24 rolls.

Orange Glaze Filling:

1/2 Cup Sugar
1/3 Cup Melted Butter
1 Orange Peel, grated fine

Buttermilk Syrup

1 1/2 c sugar (I liked using Brown Sugar, but white works too!)
3/4 c buttermilk
1/2 c butter
2 T corn syrup
1 t baking soda
1 t vanilla

Combine all ingredients except vanilla and boil for 5 minutes. Add vanilla. Use larger sauce pan because the soda makes it frothy while cooking. You do not need to stir constantly. This is great over ice cream.

Pumpkin Bread Pudding

Bread Pudding:
5-6 cups white bread, cut into cubes
1 cup pumpkin spice egg nog (cream or regular egg nog may be substitued)
1 cup milk
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 cup Pumpkin Puree
3 Tbs butter
1 tsp cinnamon
1/2 tsp ginger
dash of clove
1 tsp vanilla extract
1/4 cup sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a bowl, pour milk and eggnog over cubed bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 11"x 7" baking dish. Sprinkle top with cinnamon and sugar mixture and make for 45-60 minutes, until set.

Serve with Maple Cream Sauce and whipped cream.

Maple Cream Sauce:
3/4 cup maple syrup
1/2 cup cream
1 1/2 Tbs butter
1/2 tsp pumpkin spice

Combine all ingredients in a sauce pan. Bring almost to boil.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding.

Sour Cream Sugar Cookies

½ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup sour cream (don't use light or fat free)
3 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt

In a mixing bowl cream together the butter and sugar. Add the egg, vanilla and sour cream.  Mix until well combined. Mix in the dry ingredients. Refrigerate the dough overnight. Roll out thin and cut with cookie cutters. Bake at 350 degrees for 11 minutes.


1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce:
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions for Dough:
Preheat the oven to 350 degrees F.  Add baking power, baking soda, and salt to the already sifted flour.  Then sift dry ingredients again.  Add chopped nuts and mix well.  Set aside.  Add brown sugar to melted butter and mix well.  Add egg and vanilla extract.  Mix well.   Add flour mixture, a little at a time, until mixed well.  Stir in white chocolate chips.  Spread out dough in a 9-inch pan.  Bake for 20 to 25 minutes.  Serve warm and ice cream and Maple Butter Sauce.

Directions for Maple Butter Sauce:

In a pan, add real maple syrup and butter.  Cook over low heat until butter is melted.  Next, stir in brown sugar until completely dissolved.  If you desire, add walnuts.  Enjoy!

Homemade Playdough

3 cups flour
3 cups boiling water
1 1/2 cups salt
3 Tbs. oil
Food coloring
In a large bowl, mix flour, salt, cream of tartar and oil. Add boiling water and mix well. Knead food coloring into dough on lightly floured surface. Store in air tight container.

Cake Mix Cookie

I got this recipe from Mel on 24 Hour Menu!
1 Box Cake Mix (any flavor)
1/3 cup vegetable oil
2 Eggs
Mix ins of your liking

This recipe is awesome! You can use any combination of mix/mix ins. Here are some examples of ones I have used:

Coconut Cake Mix with Chocolate Chips
Devils Food Cake Mix with Peanut butter chips
White Cake mix with white choc chips and dried cranberries
Chocolate Cake mix with choc chips and walnuts
Yellow Cake mix with chocolate chips
White Cake mix with andes mint chips
Bake cookies at 350 for 9-13 minutes!  I usually bake mine for about 9 minutes, because if you cook them too long then they get dry.  Enjoy!

Peanut Butter Bars

I got this recipe from my friend, Jaesi!  Super delish! 

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1/2 cup milk
1 tsp vanilla
1 tsp baking soda
2 2/3 cup quick oats
2 2/3 cup flour

Mix all ingredients together and bake in a sheet cake pan at 350 for 20 minutes. Let cool completely and frost with peanut butter frosting. Keep stored in the fridge.

For the frosting-whip all together:
1 8oz package of softened cream cheese
1/2 cup peanut butter
1/4 cup milk
1 1/2 lb. powdered sugar

You can spread chocolate chips on the bars while they are hot, sprinkle shaved chocolate curls on the frosting or my personal fatty favorite...chopped snickers bars on top.

Also this recipe is easily halved and fits perfectly into a 9x13 pan.

O'Henry Bars

My mom made these all the time when I was growing up!  They are super fast! 

1 cup Corn Syrup
1 cup Sugar
1 cup Peanut Butter
3 Cup Rice Crispies
1/2 bag Butterscotch Chips
1/2 bag Chocolate Chips (I like Milk Chocolate)
Optional: Peanuts

Bring the corn syrup and sugar to a boil. Remove from heat and add the peanut butter, rice crispies, and peanuts (if wanted). Spread on the bottom of a lightly greased 9x13 pan. Heat the butterscotch and chocolate chips (microwave or stove) and spread on top of the previous mixture in the pan. Let it sit for an hour to set. Enjoy!

Honey Lime Chicken Enchiladas

I got this recipe off my friend, Brenda's, cooking blog and it was FAN-FREAKIN-TASTIC! The chicken had such a great taste!! I have amended a few things to clarify and to add one little step! ENJOY!

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound Monterrey Jack and Colby Jack cheese, mixed and shredded
1 1/2 - 16 ounces cans green enchilada sauce
1 1/4 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce with 1/4 cup heavy cream on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese and drip about 1 tablespoon of the mixed sauce (green enchilada sauce and heavy cream) and roll. Fill pan with rolled enchiladas. Save about 1-2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the remaining cream. Pour sauce on top of the enchiladas and sprinkle with leftover cheese. Bake at 350 degrees for about 25 minutes.

Italian Sausage Soup

My friend, Lisa, brought this over tonight for us to eat for dinner! It was seriously sooo good! She served it will peppered jelly and breadsticks! YUMMY!

1 lb Italian or turkey Italian sausage
2-3 c broccoli
1 c uncooked mostaccioi pasta
2 ½ c water
½ tsp dried basil leaves
¼ tsp pepper
1- 28 oz can diced tomatoes, undrained
2- 10 oz cans Campbell’s French Onion soup

Brown sausage and put in pot. Throw in remaining ingredients, and heat to boiling. Reduce heat to med-low cover and cook about 15 min or until pasta is done.

PERFECT Pumpkin Roll

I got this recipe from My Kitchen Cafe!  Super easy, super moist, and SUPER yummy!

1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed pumpkin
1/2 cup chopped walnuts (optional)

8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

White Chocolate Cherry Cheesecake

1 cup brown sugar
¼ cup white granulated sugar
3 eggs
1 tsp vanilla
½ cup shortening
¼ cup butter or margarine softened
¼ cup white chocolate chips melted
3 cups flour
1 tsp baking soda
½ tsp salt
1 ½ cups white chocolate chips

8 oz package cream cheese softened
¾ cup powdered sugar
1 tsp vanilla
1-2 Tbsp milk

1 can cherry pie filling or in our case your favorite jam--ours was raspberry peach.

Heat oven to 350 degrees.

In large mixing bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese , powdered sugar and vanilla. Stir in milk until blended.
Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make an indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10 -12 minutes or until light golden brown. Let cool for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling or jam. Store in refrigerator.

Makes about 3 dozen

Saturday, October 17, 2009

Broccoli Cheese Soup

1 can chicken broth (13 oz - so a little less then 2 cups. 2 cups is 16 oz)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I wanted it super creamy, so I did 1 1/2 cups 2% milk and 1/2 cup heavy whipping cream)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor)
1/2 c. shredded swiss cheese
Steamed chopped cauliflower (If you would like. I added this to the recipe!)
Steamed chopped broccoli (The amount is up to your preference. I did 1/2 of a family sized bag)
Optional: Chopped Onion, Carrots, and any other veggie!

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes approx 4 servings.

Bread Bowls

This recipe is from my friend Lisa!

2 Tbsp yeast
2 tsp salt
2 c warm water
5 c flour
1Tbsp sugar

Put yeast and water in Kitchen-Aid bowl (or any mixer with a kneading attachment) and stir with a spoon. Allow yeast to dissolve for about 5 minutes. Add in sugar, salt, and flour one cup at a time. Use the kneading attachment of the mixer to knead the bread. You can do this by hand but if you have a Kitchen-Aid it’s a lot less work for you. Knead until smooth and cover mixer with towel and let rise to double. Punch down and divide into 6 balls on a cookie sheet. Cover and let rise to double. Bake at 375° for 25 minutes.

Friday, October 16, 2009

Chicken Enchilada Pasta

Chicken Enchilada Pasta

Serves 6-8

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Sunday, February 8, 2009

Strawberry-Spinach Salad

1 pkg Spinach leaves
1/2 c of sliced Almonds (amount to preference)
1 pkg of fresh sliced strawberries
1 fresh lemon
1/2 c sugar
olive oil

Almonds: The morning of mix some the 1/4 c. sugar with a little water. Heat a few seconds and coat your almonds in it. After coating spread on a sheet of wax paper and let dry.

Dressing: 1/4 c sugar, 4-5 T of FRESH lemon juice, and 1 T Olive Oil.

Layer (bottom to top):
Spinach Leaves
Sliced Strawberries
Glazed Almonds