Spicy Rapid Roast Chicken

I've always had an aversion to whole, uncooked chickens. They kind of gross me out, actually. The whole lots of skin, bones, and fat thing really gives me the heebie jeebies. But for some reason, while I was at Costco today, I walked by the whole chickens and thought it would be a good idea to buy one and make it for dinner. So I did, and it was amazing. Dickson couldn't stop commenting about how delicious it was, and went back twice for more.

1 (3 pound) whole chicken
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Preheat oven to 450 degrees F.

Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F. Let cool 10 to 15 minutes and serve.

(source: www.allrecipes.com)

Blackberry Jam Shortbread Bars

1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless blackberry jam
powdered sugar, for dusting


Preheat oven to 325 degrees. Spray 9x13-inch pan with nonstick spray.

Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.

Tips:
*Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
*If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
*Substitute raspberry or apricot jam if you wish to change up the flavors.
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.

(source: www.recipegirl.com)

Chicken Breasts Stuffed w/Fontina, Artichokes, & Sun Dried Tomatoes

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.


(Source: www.epicurious.com)

Oven Roasted Potatoes

1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Preheat oven to 475 degrees.

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

(source: www.allrecipes.com)

Cranberry Waldorf Salad

I made this for Christmas Eve dinner, but forgot to actually put it out at dinner time, so Dickson and I devoured it that night and the next day. It was yummy!

1 1/2 cups chopped cranberries (fresh or dried)
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt

Combine cranberries, apple, celery, grapes, walnuts, cinnamon, and yogurt. Toss to coat. Cover and chill 2 hours. Stir just before serving.

Pumpkin Oatmeal Cookies w/Chocolate Chips & Dried Cranberries

More with pumpkin. Delicious.

2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.

In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.

Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.

Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Penne with Butternut Squash and Goat Cheese

Vegetable oil cooking spray
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

**To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

(Source: www.foodnetwork.com -- Giada de Laurentiis)

Pumpkin Cinnamon Streusel Pancakes

The obsession with pumpkin continues....

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

For the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

Serve pancakes warm with maple syrup and butter.

(Source: www.twopeasandtheirpod.com)

Stromboli with Spinach, Mushrooms, & Mozarella

We had this for dinner last night, and it was delicious. Now I can't stop thnking about other things we could wrap up in pizza dough!

1 uncooked pizza dough (I used Pillsbury, but you could make your own)
2 cups shredded mozzarella cheese
1 cup coarsely chopped baby spinach
1 cup sliced mushrooms
Roasted peppers
Chopped red onion
Fresh basil
1 tblsp olive oil
Salt & Pepper
1 egg-for the egg wash

Preheat the oven to 400 degrees F.

Roll out the dough to about a 12-14 inch circle, about ¼ inch thick.

Sprinkle 1/2 of the mozzarella over the dough. Arrange the spinach over the cheese in a single layer. Sprinkle with the mushrooms, peppers, onions, basil, and then top with the remaining cheese.

Roll up the dough into a thin cylinder (as if you were making cinnamon rolls), gently tucking in the ends. Brush the entire roll with the olive oil & season with the salt & pepper. Brush lightly with an egg wash to help the browning process.

Place the dough, seam-side down, on the baking sheet & bake for 25 minutes until the top is golden brown. Cool the roll for 5 minutes, then use a serrated knife to cut it into 3/4-inch slices.

**I haven't tried it yet, but adding a little pesto sauce to the inside might even kick it up another notch!**

(Source: www.twopeasandtheirpod.com)

Baked Penne Pasta With Italian Sausage

12 oz. penne pasta-cook until al dente, drain and set aside
Olive oil
2 tsp miced garlic
1/2 onion, chopped
Crushed red pepper to taste
Basil, chopped, to taste
1 red pepper, chopped
3 sausages cut into small chunks (I used spinach mozarella ones from Costco)
1 jar marinara sauce
2 cups cottage cheese
Mozzarella cheese

Spray 9x13 baking dish with cooking spray. Spread marinara sauce on the bottom of the dish.

In a skillet, heat olive oil. Add in onion, garlic, crushed red pepper, basil, and red pepper. Cook until tender.

Add in sausage chunks. Cook for a couple of minutes.

In a bowl, mix pasta with marinara sauce. Add in the pepper/sausage mixture.

Pour pasta into 9x13 dish and drop spoonfuls of cottage cheese on top. Mix it a little bit. You want it to be in with the pasta/sauce mixture. Sprinkle with mozzerella cheese and mix a little bit. Cover the top of the pasta with more mozzerella and fresh basil.

Bake at 350 degrees for about 20 minutes or until bubbly.

Baked Pumpkin Donut Holes

I already admitted to my pumpkin obsession, and these are delicious, so I'm not going to apologize for another recipe containing pumpkin. Just make them and eat them.

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

(Source: www.twopeasandtheirpod.com)

Pumpkin Cornbread

1 cup Flour
1 Tablespoon Baking Powder
1 teaspoon Kosher Salt
½ teaspoons Ground Cinnamon
¼ teaspoons Ground Nutmeg
½ cups Brown Sugar
1 cup Cornmeal
2 whole Eggs
1 cup Pumpkin Puree
¼ cups Olive Oil
1 Tablespoon Molasses

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm (with honey-butter!).

(Source: www.tastykitchen.com)

Pumpkin Soup with Chili Cran-Apple Relish

I haven't contributed in a while because I haven't had anything that was devastatingly good. Things have changed. This is the PERFECT fall dinner. We just added some buttermilk biscuits and WHAM! NOTE: I made this with fresh pumpkin, NOT canned pumpkin. Mine was a little runnier than I'd have preferred. That can be fixed by adding more flour at that stage. However, I think if you use canned pumpkin, you'll probably be fine. I also substituted 1 of the cups of cream for greek yogurt so it'd have more protein in it.

Pumpkin Soup with Chili Cran-Apple Relish

Recipe courtesy Rachael Ray

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan

• 2 tablespoons butter

• 1 fresh bay leaf

• 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

• 1 medium yellow onion, finely chopped

• Salt and pepper

• 3 tablespoons all-purpose flour

• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme

• 2 teaspoons hot sauce, or to taste

• 6 cups chicken stock

• 1 (28-ounce) can cooked pumpkin puree

• 2 cups heavy cream

• 1/2 teaspoon freshly grated nutmeg

•

Relish:

• 1 crisp apple, such as McIntosh or Granny Smith, finely chopped

• 1/4 red onion, finely chopped

• 2 tablespoons lemon juice

• 1/2 cup dried sweetened cranberries, chopped

• 1 teaspoon chili powder

• 2 teaspoons honey

• 1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

This recipe is from Rachel Ray, found here: http://www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe/index.html

Harvest Vegetables with Roasted Ginger & Cumin

1 tsp Ground Ginger
1 tsp Sea Salt
1 tsp Thyme Leaves
1/4 tsp Cumin
1/4 tsp Black Pepper, Coarse Grind
8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
2 Tbls olive oil
2 Tbls orange juice


Preheat oven to 450°F. Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss vegetables with oil and orange juice in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.

Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

Roast 30 to 35 minutes or until vegetables are tender and golden brown.

(Source: www.mccormick.com)

Pumpkin Pie Squares

I warned you I love pumpkin, and that I've been on a pumpkin kick lately. To prove it, here's another pumpkin recipe (a dessert, of course!) that I've recently discovered, made, and loved.

CRUST:
1 box yellow or spice cake mix, reserve 1 cup for topping
1/2 cup melted butter
1 egg

FILLING:
1 29oz can pumpkin (pumpkin, not pumpkin pie mix)
1.5 cups evaporated milk
1.5 cups sugar
4 eggs
1 t. salt
2 t. cinnamon
1 t. vanilla
1 t. ginger
1/4 t. cloves

TOPPING:
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter

Preheat oven to 350. Lightly spray a 9×13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean). Chill and serve with real whipped cream.

(Source: www.thesisterscafe.com)

Pumpkin Chocolate Chip Bars

I basically love Fall because it means LOTS of pumpkin. And I love pumpkin. And anything with pumpkin AND chocolate chips is just amazing. Like these bars. You must try them. Today.

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

Cool bars completely in pan. Cut into squares and serve.

(Source: www.marthastewart.com)

Banana Banana Bread

We basically love banana bread at our house. Dickson asks for it quite frequently, but it's usually the "getting the bananas to last long enough to actually make banana bread out of them" that's a problem. It rarely happens. But it did last week, and this lovely banana bread came as a result. I already have a banana bread recipe posted on here, which I love, but this one is amazing too. You must try it. It is so delicious and banana-ie.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Beef with Peppers

12 oz. angel hair or linguine pasta
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
2 Tbls Oyster Sauce
1 Tbls sesame Oil
3 Tbls Apple Juice
3 Tbls Packed Brown Sugar
2 Tbls Cornstarch
1 Tbls Minced Fresh Ginger
2 cloves Garlic, Minced
1 tsp Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tbls Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
Red Pepper Flakes, For Sprinkling

Mix together soy sauce, oyster sauce, sesame oil, apple juice, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Cook pasta noodles. Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

(source: adapted from www.thepioneerwoman.com)

Honey Bun Cake

I made this for our Sunday family dinner, and it was a big hit. It really did taste just like a honey bun! Quite delicious. And super easy.

1 package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract


Preheat oven to 325 degrees F (165 degrees C).

In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun.

Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

(Source: www.allrecipes.com)

Pasta with Artichoke Hearts & Tomatoes

2 Tablespoons Olive Oil
2 Tablespoons butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 Oz. quartered or whole) drained
1 can diced tomatoes with juice (14.5 Oz.)
1 cup heavy cream
1/2 cup chicken broth (more as needed)
1/2 teaspoon nutmeg
Salt & pepper to taste
1 pound spaghetti noodles
1 cup parmesan cheese, freshly grated
2 Tablespoons fresh chives (or other herbs) chopped

Cook spaghetti until al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

(source: www.thepioneerwoman.com)

White Bean Chicken Chili

2 large chicken breasts
1 medium onion, diced
4 cloves garlic, minced
2 cans diced green chilies
4 cups chicken broth
1-1/2 Tablespoons cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1 can Great Northern Beans, Rinsed
1/2 cup milk
1/2 cup grated Monterey Jack cheese

Put chicken, onions, garlic, chilis, spices, and chicken broth in the crockpot and cook on high for four hours, or on low for eight hours. Shred the chicken.

Add the beans, milk, and cheese to the crock pot. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Stir, and cook on high for another hour.

Serve in a bowl. Garnish with cilantro, sour cream, extra cheese, pico de gallo and guacamole. (You could also roll everything up in a warm corn tortillas.)

(adapted from Pioneer Woman's "Simple, Hearty White Chili")

Thai Honey Peanut Chicken

Although I like peanuts, peanut butter, peanut butter cookies, and Reeses Pieces, I generally don't like anything cooked in a peanut sauce. But I needed to make something for dinner and found this recipe. I was desperate, so I made it. It was yummy!

The original recipe had half of the amount of sauce as what is written below; I usually double sauce recipes because I'm just a saucey kind of a girl. I also added some vegetables into the mix.

1 pound Chicken, In Chunks
1/2 onion, chopped
1 bell pepper, diced
1 cup mushrooms, diced
1/2 cup soy sauce
4 Tablespoons honey
2 Tablespoons lime juice
2 teaspoons minced garlic
2 heaping Tablespoons natural peanut butter
1 teaspoon curry powder

Cook chicken in a little bit of olive oil; add onions, peppers, and mushrooms and cook for a few minutes, until the chicken is no longer pink. Put in the rest of the ingredients for the sauce, and stir so there aren't any chunks. Cook on medium-low for 7-8 minutes. Serve topped with sesame seeds.

(Source: adapted from www.tastykitchen.com)

Linguine with Peppers and Sausage

Gina made this for family dinner last night, and it was delicious!

1 (8 ounce) package linguini pasta
1/2 pound Italian sausage, casings removed (Gina used flavored sausage--the kind you can find at Costco)
2 red bell peppers, chopped
1 onion, chopped
1 clove garlic, minced
1 cup white wine (you could substitute white grape juice)
1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend.

(Source: www.allrecipes.com)

Pernil (Puerto Rican Pork Roast)

Mom made this pork for Sunday dinner, and it was a big hit. We had to give her a hard time because she found the recipe in an AARP magazine. That's not just funny because MOM gets...and apparently READS....her AARP magazine, but because she was brave enough to make a recipe she got from a magazine that is made for people old enough to have dentures and live in a rest home. But I must admit, it was delicious.

5 or more cloves garlic, peeled
1 onion, quartered
2 tablespoons dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon salt
2 teaspoons black pepper
1 tablepoon olive oil
1 tablespoon wine vinegar
lime, juiced
1/4 cup orange juice
1 pork shoulder (3 to 4 pounds)
8 tortillas

Combine the first 11 ingredients in a food processor and blend.

Score the meat with a crosshatched pattern and marinate in the mixture overnight in the refrigerator.

The next day bring the meat to room temperature, place on a rack in a pan with a little water, and roast for 3 hours at 300˚ F until tender. Let meat rest for 10 minutes before serving, shredded, in a tortilla.

(Instead of baking it for three hours, you can put it in a crockpot on high for four hours, or on low for eight hours.)

(Source: AARP magazine-http://www.aarp.org/food/recipes/info-08-2011/barbecue-without-the-grill.2.html)

Buttermilk Lime Shortbread Bars

Crust:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (8 tablespoons) butter, cold, cut into 8 pieces

Filling:
4 large eggs
1 1/3 cups granulated sugar
1/2 cup buttermilk
1/2 cup lime juice, freshly squeezed
1 tablespoon lime zest
1 teapoon vanilla extract

Powdered sugar for dusting

Preheat the oven to 350 degrees F.

For the crust, in a medium bowl, combine the flour, sugar, salt and vanilla extract. Sprinkle the butter pieces over the top of the dry mixture and using a pastry blender, two knives or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs. Pour the mixture into the bottom of a 9X9-inch pan and press the crust firmly to form an even layer. Bake the crust for 16-17 minutes, until lightly browned around the edges.

While the crust is baking, prepare the filling by whisking together all of the filling ingredients in a large bowl until evenly combined. Pour the filling mixture over the hot crust when it comes out of the oven and return it to the oven to bake for 18-20 more minutes, until the filling is set (it will not jiggle if the pan is shaken slightly).

Cool the bars in the pan completely before dusting with powdered sugar, slicing and serving. These bars also taste excellent after they have been chilled.

(Source: www.bakingbites.com)

Apple Rhubarb Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup chopped rhubarb
1 cup chopped apples, skin removed (I used Granny Smith)

Cinnamon Sugar Topping:
1 tablespoon sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.

In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.

Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.

In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

(Source: www.twopeasandtheirpod.com)

Ginger Chicken & Rice

Quick, easy, and delicious. Just the way a dinner should be.

2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts

Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes.

(source: www.thesisterscafe.com)

Rhubarb Cake with Vanilla Sauce

Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9x9 baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan.

In a medium bowl, combine the streusel topping ingredients; mix until coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the vanilla. Serve warm with the cake.

*** If you double the recipe, it makes enough for a 9x13 pan, plus nine cupcakes. ***

(Source: www.allrecipes.com)

Apple Bundt Cake with Caramel Glaze

2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped pecans

Heat oven to 350°. Grease and flour a 12 c. bundt cake pan.

Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.

Bake 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.

CARAMEL GLAZE

1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream

Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.

(Source: www.thesisterscafe.com)

Orange Sweet Rolls

These are so delicious. I sent the recipe to my mom and asked her to make them for me, because they sounded so yummy, but I didn't have time to make them. They turned out great--the right amount of orangey taste, and so soft and fluffy. I ate one before dinner and one after dinner!

*Makes 12-14 rolls/twists

Dough:
¾ cup buttermilk, warm (microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

(source: www.melskitchencafe.com)

Salmon with Brown Sugar & Mustard Glaze

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
olive oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat the oven to 400 degrees. Line a 9x13 pan with foil; lightly coat the foil with cooking spray. Put the salmon on the foil, skin side down. Brush salmon with olive oil and season with salt and pepper to taste. Coat the flesh of the salmon fillets with the brown sugar mixture. Cover the fish with foil and bake for 25 minutes.

(www.foodnetwork.com, adapted slightly)

Oatmeal Butterscotch Bars

Bars:
1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract

Glaze:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Lightly grease a 9X13-inch baking pan

In a medium bowl, whisk together the flour, oats, baking soda, and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. STir in the lfour mixture, just until incorporated.

Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.

While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.

Drizzle the glaze over the warm bars. Let the bars cool completely in the pan.

(source: www.melskitchencafe.com)

Chicken Pillows with Creamy Parmesan Sauce

Filling:
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
2 packages (8 ounces each) cream cheese, softened to room temperature
1 teaspoon garlic powder
1 teaspoon salt

Rolls and Coating:
2 containers buttery crescent rolls, uncooked (like Pillsbury)
1/2 cup butter, melted
2 cups bread crumbs
1/2 cup freshly grated Parmesan cheese

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular

Put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Take out the crescent dough from each container, leaving it all connected in one big piece (so you'll have two big pieces-one from each container). Pinch all of the seams together, so there are no "dividing lines" where the crescent rolls would usually be broken apart. Cut each large crescent dough into four equally sized rectangles, to make eight total dough rectangles. Spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.

When all the chicken pillows have been formed, combine the bread crumbs and Parmesan cheese in a bowl or flat dish. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.

Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

(Slightly adapted from: www.melskitchencafe.com)

Key Lime Pie

I had to make a pie for a church activity, and decided to make a kind I hadn't made before, which is always good and bad... Good because it makes me try something new and branch out of the norm, and bad because it's a pie, so I couldn't taste the final product before I took it to the activity. It wouldn't look good if I took a pie that had a slice already missing from it!

I was nervous the whole time, hoping it turned out and people would like it. And they did! A few people actually told me it was their favorite pie in the mix (there were about 12 others). I was able to sneak a piece once other people had dug into it, and I wasn't disappointed. It was quite delicious!

Graham Cracker Crust:

1 package of graham crackers, crushed
1/3 cup sugar
6 Tbls melted butter
1/2 tsp cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press into an 8 or 9 inch pie pan.

Bake on 375 for 7 minutes. Cool for about 30 minutes before filling with the key lime mixture.

Key Lime Filling

Preheat oven to 350 degrees.

3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake in preheated oven for 9-11 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.

(source: www.allrecipes.com)

Chili Verde (Mexican Stewed Pork)

2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.


(Source: www.melskitchencafe.com)

Split Pea & Barley Soup

2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 tsp salt
1 tsp sugar
1/4 tsp parsley
1/4 tsp pepper
1/8 tsp thyme
1/2 cup barley
6 cups water
2 carrots, diced
1/4 cup celery, diced
snipped green onion to garnish

Rinse and sort the split peas. Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.

While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.

When the split pea mixture has become a thick soup, use a blender to puree the peas until the mixture is smooth.

Drain the the remaining water from the barley and add the barley to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.

Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving. Garnish each serving with the snipped green onion.

(Source: www.topsecretrecipes.com)

Colorado Creme

*Makes about 4 cups of “Crème” enough for about 6 dessert-sized portions

1 tablespoon unflavored gelatin
½ cup sugar
2 cups heavy cream
1 ½ cups light or regular sour cream
1 teaspoon pure vanilla extract
Assortment of fresh berries (strawberries, raspberries, blackberries,etc.)

In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined. Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly to dissolve the sugar and gelatin.

Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined. Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème. Chill for 2-3 hours or up to overnight. Just before serving, spoon fresh berries on top.

(www.melskitchencafe.com)

Vegetarian Korma

1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced (omit if you don't prefer it)
3 tablespoons ground unsalted cashews
1 cup tomato sauce
2 teaspoons salt
2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream (possible substitute: half & half or 2 Tbls plain yogurt)
1 bunch fresh cilantro for garnish

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

(Source: www.allrecipes.com)

Chicken Niko

6 Boneless chicken breast halves
1 cup flour
2 Tb Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1/2 tsp garlic powder
2 tsp dried oregano, divided
1/2 cup milk
2 Tb olive oil
6 slices deli ham, cut into bite-size pieces
2 zucchini, sliced
8 mushrooms, sliced
1 onion chopped
1 tsp basil
2 cloves garlic, chopped
3/4 cup sun-dried tomatoes
1/2 cup butter (I used 1/4 cup)
8 oz mozzarella cheese, shredded

Place the chicken breasts between plastic wrap and pound slightly with a meat tenderizer. On a plate, mix the flour, Parmesan cheese, salt, pepper, parsley, garlic powder, and 1 teaspoon of the oregano.

Pour the milk into a small bowl and dip the breasts first in the milk and then in the flour. Set aside.

Heat a large saute pan on medium-high heat and add the olive oil. Saute each breast until a nice golden brown color. Place in a 13×9 inch baking pan that has been sprayed with nonstick spray. Top with ham.

Saute zucchini, mushrooms and onions in the pan drippings. Add the basil, garlic, the remaining oregano, sun-dried tomatoes, and butter. Heat and pour over chicken.
Top with the mozzarella cheese. Bake at 350 for 20-30 minutes until the cheese is melted.

(source: www.allrecipes.com)

Bananas Foster Milkshake

1 overly ripe banana, peeled and cut into chunks
1/4 cup good quality caramel sauceplus more for garnish
Pinch ground cinnamon
1/3 cup whole milk
10 ounces vanilla ice cream
Whipped cream, for garnish
Banana slices, for garnish

In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth. Add the ice cream and blend until incorporated. Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce. Serve immediately.

(Source: www.foodnetwork.com)

Dump Cake

It's poorly named, I know. But it won't disappoint.

1 large can pineapple (and juice)
1 can cherry pie filling
1 cup pecans
1/2 cup coconut
1 white or yellow cake mix
1 cup (2 sticks) butter, cut into squares.

Preheat oven to 350. Grease 9x13 pan. Spread pineapple in bottom the bottom of the pan and top with cherry filling. Top with coconut and pecans. Top with cake mix. Drop squares of butter evenly across the top. DO NOT MIX! Bake for one hour.

(Source: Kathi Carter)

Banana Cake

2 large bananas
1 1/2 cups sugar
1 Tbls brown sugar
1/2 cup butter
3 eggs, beaten
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/4-1/2 cups milk

Preheat oven to 350. Ream first five ingredients. Combine dry ingredients and stir into mix. Add vanilla and milk and stir. Bake for 35 minutes. Cool completely. (Tastes super yummy with cream cheese frosting!)

Maple Glazed Baby Carrots

2 pounds baby carrots
1/4 cup Catalina light dressing
1/4 cup maple syrup
1 Tbls butter
1/2 cup pecans, toasted

Cook carrots in saucepan in enough boiling water to cover for 12-14 minutes or until tender. Drain and set aside. Mix dressing and syrup in saucepan. Cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots and cook until glaze is thick, stirring frequently. Add butter and stir until melted. Stir in pecans.

Twice Baked Potatoes

My college roommate my freshman year made these for us one night, and I was hooked. They're a lot of work, just for a potato, but it's well worth it.

5 baked potatoes
1 cup plain yogurt or sour cream
1 cup grated cheese
3 Tbls butter
2 Tbls milk
2 Tbls minced onion
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced bacon

Cut baked potatoes (already baked) in half lengthwise and scoop out the pulp. Reserve skin shells. Beat pulp and all other ingredients with electric mixer. Stuff skin shells with mixture and bake for 15 minutes on 400.

(Source: Laura Dillon Barrett)

Chicken Lo Mein

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
3 Tb soy sauce
4 1/2 tsp cornstarch

Sauce:
6 Tbls oyster sauce
2 Tb;s soy sauce
3/4 cup beef broth
3 Tbls granulated sugar

16 ounces linguine, prepared to al dente
2 tsp sesame oil

1/2 cup canola oil
2 cloves garlic, chopped
2 large carrots, chopped into 1/2-inch pieces
1 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
5 green onions, sliced in 1 inch segments, white and green parts

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/2 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another tablespoon of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

(Source: www.thesisterscafe.com)

Creamy Cajun Pasta with Blackened Chicken

3 boneless/skinless chicken breasts halves
3 Tbls Cajun seasoning
1 Tbls olive oil
8 oz. penne pasta
1 (14oz) can diced tomatoes with onion and garlic
2 tsp dry basil (or 3 Tb fresh)
1 tsp sugar
2/3 cup cream
1/2 cup Parmesan cheese, grated

Cook pasta according to package directions; drain and keep warm. Pour tomatoes into a small sauce pan and add dry basil and sugar. (*If using fresh basil, stir in at the end.) Reduce the tomatoes over medium-high heat until thickened, about 10 minutes.

While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. Heat oil in a large, heavy skillet over medium high heat. Add chicken and cook 7 minutes on each side or until juices run clear when pierced. Remove from skillet and slice thinly across the grain.

Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL! Toss with pasta and parmesan cheese.

Enchiladas

I know there are quite a few enchilada recipes on this site already, but I found a new recipe the other day and thought it sounded good. So of course, I had to make it! I changed quite a few things to make it sound and taste even better, and the results were great!

2 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 can black beans
1 can corn
2 tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) jar salsa
1 tablespoon chili powder
1 chopped green bell pepper
1 clove garlic, minced
12 (10 inch) flour tortillas
1 (12 oz) red enchilada sauce
1 (12 oz) green enchilada sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Shred the chicken and return it to the skillet. Add the onion, sour cream, black beans, corn, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in
salt, salsa, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with red and green enchilada sauce and cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

(I served the enchilada with spanish rice on the side.)

Peaches & Cream Cake

Something inbetween a peach cobbler, a cake, and a light cheesecake.... Different, but delicious. I could have eaten the whole thing, so I had to send leftovers home with my family!

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted

Peaches and Topping:
29-ounce can sliced peaches or 1 quart home-bottled peaches
16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

(Source: www.melskitchencafe.com)

Caesar Chicken Wraps

I just made these for dinner, and they were d.e.l.i.c.i.o.u.s. No leftovers to be found.

1/2 c. creamy Caesar dressing (lite works fine)
1/2 c. parmesan cheese
1 tsp lemon juice
1 clove garlic
1/4 tsp pepper
4 oz cream cheese, softened
3 c. Romaine lettuce, chopped
1/2 c. red peppers, sliced
one small can of sliced olives
5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)
2 chicken breasts, cooked and sliced

** We added avacado, and it was delicious. It would also probably great with tomatoes.

Combine Caesar dressing, parmesan cheese, lemon juice, garlic and pepper. In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well. In a large bowl, combine lettuce, red pepper and olives. Add remaining salad dressing to lettuce and toss to coat. Spread a layer of cream cheese mixture on each warm tortilla. Top with chicken and lettuce mix. Wrap and eat.

(Source: www.thesisterscafe.com)

Sauteed Broccoli

I know most people in my family aren't fans of broccoli, but when I took it to mom's for Easter dinner, it was gobbled up. Not a single speck of broccoli was left over. I'm not sure whether I guilted them into eating it or if they really liked it, but I thought it was great! We were at the grocery store today, and Dickson, who isn't usually a fan of broccoli, asked if we could get some so I could make "that broccoli" again. He filled to produce bags with it!

Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.

In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.

Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

(Source: www.allrecipes.com)

Cranberry Coffee Cake

I loved this cake (as did the others I shared it with)! I'm not usually a big fan of coffeecakes because I find them to be too dry, but the cranberries on this one really did something great for it.

1 c. sugar
1/2 c. butter (one cube)
2 eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c. all-purpose flour
1 c. sour cream
1 tsp almond flavoring
1 can whole cranberry sauce
1/2 c. sliced almonds

Glaze:
3/4 c. powdered sugar
1/2 tsp almond extract
2 T. water

Cream together sugar and butter. Add eggs, baking powder, soda, and salt. Add flour, sour cream, and almond flavoring and mix well. Grease and flour a bundt pan and spoon 1/3 batter into the bottom. Spoon half of the cranberry sauce on top. As well as you can, evenly distribute 1/3 of the batter on top of the cranberries, then layer the remainder of the cranberry sauce, followed by the remaining 1/3 batter. Sprinkle with chopped nuts. Bake at 375 for 45-50 minutes. Cool. Gently loosen edges of cake from the pan with a skinny knife or spatula, then invert cake onto serving platter. Mix glaze ingredients and drizzle over top of cake.

(Source: www.thesisterscafe.com)

Mango Chicken & Rice

Made this for family dinner on Sunday. It was a hit. (It needed a little more cumin, and maybe some pepper on top, but it was yummy nonetheless.)

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (I suggest to use quite a bit, to give it a little zip.)
Lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice (make jasmine rice with all or part of the cooking liquid coconut milk). Garnish with cilantro or parsely, if desired.

(Source: www.sisterscafe.com)

Aunt Jody's Zucchini Bread

3 eggs

1 c. oil

2 c. sugar

2 c. grated zucchini

3 c. flour

1 tsp. baking soda

1/4 tsp.baking powder

1/2 tsp. nutmeg

1/2 tsp. cloves

1 c. nuts

3 tsp. vanilla

3 tsp. cinnamon

Beat eggs until light and fluffy. Add oil, sugar, squash, and vanilla. Mix lightly, but well. Add dry ingredients, mix until well blended. Fold in nuts. bake in greased and floured pans. Bake 60 minutes at 350 F.

Butter Garlic Shrimp

10 shell on shrimp, deveined

1 c. flour

2 T. paprika

1/4 tsp. cayenne pepper

1/2 c. clarified butter

1 head (about 10 cloves) garlic, chopped

Mix flour paprika and cayenne. Mix shrimp in flour mixture. Heat pan to med-high heat. Add butter and garlic. Cook shrimp 3 minutes on each side. Serve with white rice.

Orange Glazed Pork

6-8 pork chops or equivalent of pork chunks

15 whole cloves

1/2 tsp. pepper

3/4 tsp. paprika

3 tsp. season salt

1 1/2 c. orange juice

3 T. sugar1/2 tsp. curry powder

corn starch to thicken

Mix together all ingredients except pork and cornstarch at least a few hours before cooking. (The longer the flavors can set, the better it tastes.) Brown pork. Continue to cook on medium heat until almost done. Pour sauce mix over pork and cook until pork is cooked through. Remove pork and thicken sauce with cornstarch. Serve with rice, or mix in with macaroni noodles.

Tuscan Garlic Chicken

So tasty. It's like being at Olive Garden, without having to go out, wait to be seated, try to keep your children from spilling their water or throwing something on the floor or on the person next to them.... and without the salad and breadsticks....

The recipe below is actually double the sauce amount from the original recipe, because the original recipe said it didn't make very much sauce, and I like my pasta saucy....

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
2 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1 cup low-sodium chicken broth
12 ounces fresh spinach
1 cup heavy cream
4 teaspoons cornstarch
2 cup lowfat milk
2 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately

(Source: www.melskitchencafe.com)

Almond (or Lemon) Sugar Cookies

I found this recipe on a new recipe blog that I L.O.V.E. I was hesitant to make them because I wasn't sure they would be good--judging only by how quick and easy they sounded. (I usually don't make sugar cookies because they take too much time--refrigerating the dough, rolling them out, making shapes,etc.) I used almond extract because that is what I had, but next time I will use lemon. I love lemon cookies. I actually didn't use the recipe for the glaze, because I had some leftover cream cheese frosting, but I'm sure it would be good too.

1 cup butter, softened
3/4 cup sugar
1 tsp. almond OR lemon extract
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt

Glaze:
1 1/2 cup powdered sugar
1/2 tsp. almond or lemon extract
4-5 tsp. milk

Preheat oven to 400 degrees. Mix butter, sugar and extract in a large bowl. Mix well, about 1 to 2 minutes.

Add remaining ingredients. Beat 1 to 2 more minutes. Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a floured glass dipped in sugar.

Bake at for 7-9 minutes or until edges are very lightly browned. I like mine almost under-baked; they stiffen up as they cool. Cool 1 minute.

(Source: www.thesisterscafe.com)

Bananas in Caramel Sauce

I think this could be good on anything. We had it on french toast this morning (between that and the butterscotch bread pudding I made later, it was a very delicious, unhealthy day), but it would probably also be good on pancakes, ice cream, or chocolate cake.


1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream
6 bananas, peeled and halved lengthwise

In a large, heavy skillet over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, 2 minutes. Serve hot.

(Source: www.allrecipes.com)

Butterscotch Bread Pudding

I haven't really ever liked bread pudding. I probably just thought it sounded disgusting and never gave it a fair chance; but today, for some reason, I thought I should make some. So I found a recipe that sounded like it might be ok, and went for it. It had butterscotch chips in it. How bad could it be?! It turned out to be not bad at all. Quite yummy, actually!

If you don't like butterscotch, you could substitute chocolate chips (white or milk), toffee pieces, raisins,.... the possibilities are endless. You could also use different kinds of bread to change it up--white, cinnamon raisin.... again, possibilities are endless. Enjoy!

(....and I know this isn't a bar or brownie, but I wasn't quite sure how else to categorize it. I think "bread" is a little misleading...)

1 (10.75 oz) loaf day-old bread, torn into small pieces
4 cups milk
1 1/2 cups brown sugar (the original recipe called for 2 cups)
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Preheat oven to 350 degrees; grease a 9x13 inch baking dish.

In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

(Source: www.allrecipes.com)

Parmesean Roasted Potatoes

4 red potatoes
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

(Source: sisterscafe.blogspot.com)

Herb Roasted Potatoes

Crunchy on the outside, soft in the middle. Just the way I like it.

¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

(Source: sisterscafe.blogspot.com)

Black Bean Enchiladas

We had these last night, topped with mango salsa (from Costco-found in the refrigerated section). They were so good!

Flour tortillas
shredded Colby Jack cheese

Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired...I usually do!)
juice from canned tomatoes and chilies

Stir ingredients together in a mixing bowl.

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes
1 can diced chilies, drained
1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese. Bake at 350 degrees for 20 to 30 minutes.

(Source: sisterscafe.blogspot.com)

Green Enchilada Sauce

I thought to go along with Heather's Cafe Rio recipes I would add one of my favorites. This sauce is a knockoff of Cafe Rio's Green Sauce. Yum!!

2-3 T Extra Virgin Olive Oil

1 Large onion Minced

5-6 Cloves Garlic, minced or pressed

2 Green Bell Peppers, chopped

1-2 Jalapenos, seeded and membranes removed if desired

1 1/2 Lbs. Tomatillos, husked and quartered

1/2 bunch Cilantro, coarsly chopped

1 1/2 t Salt

1/4 t Black Pepper

1 1/2 t Cumin

4 cups Chicken Broth

2-3 T Sugar (to taste)

In a large saucepan, heat oil over medium heat. Saute Onions and garlic until tender and fragrant.

While onions are sauteing, combin tomatillos, green peppers, jalapeno peppers and cilantro in your Blender. Process until smooth (may need to add some chicken broth to make blendable).

Pour tomatillo mixture over onions and garlic and add chicken broth, salt, pepper and cumin. Simmer 15 minutes - 1 hour depending on the consistancy you want.

Serve over tacos, use as and enchilada sauce, inside burritos or as a dip for chips. Makes a large batch. Freezes well

(Source: ourbestbites.com)

Pico de Gallo

1 cup chopped roma tomatoes
1 cup diced yellow or red onions
big handful of cilantro or to your taste
1 jalapeno, seeded and membranes removed, chopped
juice from 1 lime
salt, to taste

Mix everything together. Should be served with in 24 hours or it will become soupy.

(Source: norahsrecipes.blogspot.com)

Black Beans

These beans go great with the cilantro lime rice and the pork barbacoa recipes I just posted. The combination of the three, along with some guacamole, pico de gallo, and romaine lettuce go wonderfully either as a salad, or wrapped up in a tortilla.

1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt

Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.

(Source: norahsrecipes.blogspot.com)

Pork Barbacoa

I found a blog that has recipes that taste similar to what Cafe Rio serves for their pork barbacoa salad. I made the salad one night when we had dinner guests, and they raved about it. I was quite pleased with how they turned out, and I love knowing I can have Cafe Rio-esque pork barbacoa salads or burritos whenever I want! (I also posted a recipe for the cilantro lime rice and black beans. The combination of the pork and the rice is great!)

** Don't be scared by the addition of Coke to the pork. I was at first, but it works fantastically!

Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).

Shred pork and add:

1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.

(Source: norahsrecipes.blogspot.com)

Cilantro Lime Rice

This rice tastes just like the rice from Cafe Rio (for those of you who have lived or visited Utah, you know what I'm talking about). If you're making enchiladas, burritos, or a taco-ish salad, I recommend trying out this rice. It's very tasty!

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

(Source: norahsrecipes.blogspot.com)

Caramel Apple Pork Chops

We L.O.V.E.D these! I love baked apples with butter, cinnamon, and nutmeg any time. The combination would probably be good, even on spaghetti. I can't vouch for that, but I can vouch for these pork chops. mmm mmm good.

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)


Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

(Source: www.allrecipes.com)

Cheesy Skillet Chicken with Rice and Green Beans

I'm not a fan of casseroles. For some reason, they've always grossed me out, because they look like a bunch of slop thrown together in an attempt to make something that would be good to eat. That being said, although I generally do not like casseroles (I only remember eating one that I really liked, and I don't have the recipe), I do like one dish wonders. For whatever reason, I do not consider one dish wonders made in a skillet, on the stove, an actual casserole.

The night I first made this, I was looking for something that was easy, sounded like it would taste good, wouldn't make a huge mess, and that I had all the ingredients for. This recipe won, and was pretty yummy. Everyone at the table had seconds (some even had thirds!). It's kid friendly. And with the addition of cheese, you can't go wrong!

(I actually didn't have ALL of the ingredients the recipe called for. I didn't have mushrooms or green beans, so I substituted onions, an orange bell pepper, and peas.)

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

(Source: www.melskitchencafe.com)

Red Velvet Whoopie Pies

Whoopie Pies are definitely an East Coast thing. But believe you me that they're worth every single bite :) I made them for a bake sale. Everyone who bought one told me how good they are. If you like Red Velvet Cake, these won't disappoint. In fact, Stewart got me some gourmet cupcakes for Valentines Day--one was Red Velvet. It was THE SAME as these cookies. And, they're super easy to make :) The red velvet cake mix was Duncan Hines brand. It was the only one I could find. Out of the package it looks like you need to add red food coloring. You don't. Be warned, that they are made from chocolate...

They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!

All you need is:

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart
Bake for 10-12 minutes. Cool

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth

Makes about 24 cookies or 12 cookie sandwiches