Pictures of all my Princesses

Artichoke and Bruschetta Pasta

2012-03-01T13:25:00.002-05:00

This Friday Presto Pasta Nights turn 5. FIVE!! Thats a long time for a successful blogging party to run, and keep going strong. Once Upon a Feast is where it's all happening, so head over Friday for the party.

To help celebrate I finally made a pasta dish I have been thinking about for months. This can be changed in so many ways. Leave the chicken out for a meatless entree or a side dish, it's also a great place for leftover cooked chicken. Change the cheeses to fit your tastes or use fresh tomatoes in place of the bruschetta.

2 large boneless skinless chicken breasts

Salt

Olive oil

1 (8 oz) can artichoke hearts (not marinated), chopped

2 handfuls of fresh spinach

4 cloves garlic

8 oz. pasta

3 c. half-an-half

1 Tbsp cornstarch

1/4 c. pine nuts, chopped

1 c. brushetta*

crumbled feta cheese (or grated asiago)

Cook the pasta is lightly salted water until tender.

Trim the chicken and cut in half lengthwise. Season with salt and cook on both side in olive oil until golden brown and cooked through. Remove from pan.

Add the artichoke hearts to the pan and cook a few minutes. Remove from heat and add the spinach and garlic. Let sit like that until the pasta is cooked. Meanwhile combine the cornstarch and half-an-half until smooth. When the pasta is done, drain and add to the pan. Return the pan to the heat and add the half-an-half and cook until thick.

Remove from the heat and taste for salt and adjust as needed. Stir int he pine nuts.

Top with bruschetta and crumbled feta or grated asiago.

*I like to use the bottled bruschetta from Sam's club, just make sure to drain it a little, it has a lot of liquid with it. Homemade, another brand, or even fresh tomatoes all work.

Happy Birthday and enjoy!

Old Fashioned Pound Cake

2012-02-29T23:23:00.001-05:00

It was surprisingly difficult to find a pound cake recipe that someone hadn't tried to reduce the fat content in. And I certainly wouldn't want that! So like any ̶g̶o̶o̶d̶ classic pound cake recipe, this starts with an entire pound of butter.

1 lb butter

3 c. sugar

1 Tbsp vanilla extract

6 eggs

3 c. flour

1/4 tsp baking soda

1/2 tsp. salt

1 c. sour cream

Pre-heat oven to 350

Mix together the flour, soda and salt and set aside.

Cream the butter and sugar until fluffy. Beat in the eggs and vanilla until mixed. Then add the flour mixture and mix until thoroughly incorporated. When the flour is completely combined stir in the sour cream and mix until combined.

Grease your baking pan and bake at 350 for anywhere from 20 - 40 minutes, until the top is a dark golden brown. Let cool in pans for 10 minutes. Run your knife around the edges of the pan and flop upside down on a cooling rack.

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I got 5 smallish loaves out of this, each one yielding 10 slices.

I'm guessing the pan size was 2 x 5 or 6

We ate one with macerated strawberries and
sweetened whipped cream.

I think lemon curd also is very tasty with the pound cake,

and lemon curd with strawberries and whipped cream is always good too

The other 4 loaves I wrapped in plastic wrap and then tin foil and froze.

Creamed Potato and Pea Stew

2012-02-27T17:41:00.001-05:00

I used to work at a diner in Idaho and they occasionally served creamed potatoes and peas. And they where so good. In my vain attempts to recreate them I have made some pretty tasty dishes, though none have been quite the same as the ones from Rexburg. I decided to add some cooked shredded chicken to make it a complete meal, a complete meal I might add, that everyone loved.

3 large boneless skinless chicken breasts

1 (8 oz.) cream cheese, softened

2 1/2 lb. red potatoes, cut into 1 inch cubes

2 - 3 c. frozen peas

2 - 4 chicken bouillon cubes

Freshly Cracked Black Pepper

1/4 tsp. granulated garlic

1/2 c. flour, mixed with enough water to make a thin paste

Bring a large pot of water to a boil. Put the chicken breasts in the boiling water and cook until the meat is cooked throughout, about 25 - 30 minutes. Remove the chicken and set aside. When cool enough to handle, shred the chicken. Simmer the water down until it is reduced slightly. Add 2 - 4 chicken bouillon cubes (to taste).

Which together the cream cheese and some of the liquid until smooth. Set aside. Add the potatoes, pepper, and garlic to the boiling water and simmer until tender. When the potatoes are cooked add the frozen peas and simmer until the liquid is heated throughout. Add the cream cheese mix and the flour paste and cook, stirring until thickened. Stir in the shredded chicken and heat through. Taste the sauce and check for seasoning adding more chicken bouillon, salt, pepper, or garlic as needed. I seasoned my plate with my favorite Mortons Nature Seasons.

Bread Machine Honey Whole Wheat Bread

2012-02-26T07:00:00.001-05:00

1 1/2 c. water

2 Tbsp. oil

1/3 c. honey

2 c. white flour

2 1/4 c. whole wheat flour

1 - 2 tsp salt
(My page says 2 but I think I only used 1)

1 Tbsp bread machine yeast

1 tsp dough enhancer

Place all the ingredients in your bread machine in the order listed.

The settings I used where Whole Wheat, 1.5 lb loaf, and light crust.

Hot start and met it do its thing!

This loaf puffed up nicely and was light and fluffy.

Fruit and Oat Muffins

2012-02-25T13:14:00.000-05:00

This was created to use up a whole bunch of different odds and ends in my kitchen, so it's a jumble of flavors. My kids loved them and all had several right away and all of them where gone within the hour.

1/4 c. unsalted butter

1/3 c. sugar

1 tsp. vanilla extract

1/2 c. honey

1 egg

2 brown bananas, whole

3/4 c. white flour

3/4 c. whole wheat flour

1 tsp. baking soda

1/2 tsp salt

3/4 c. oats

1 tsp. cinnamon

4 oz. apple sauce

Preheat the over to 350

Beat the butter until smooth and creamy. Beat in the sugar and vanilla extract. When combined, beat in the honey, egg, and 2 bananas.

Next beat in the soda, salt, and cinnamon.

Then beat in the white flour, whole wheat flour, and oats. Add the apple sauce and mix just until combined.

Line muffin pans with paper liners and fill 3/4 of the way full. Bake at 350. I only had to bake these for 15 minutes because I used mini muffins. This made 3 1/2 dz. mini muffins.

Candy Easter Eggs

2012-02-24T11:30:00.002-05:00

Our first guest recipe from fellow blogger Cecilotta.

And a picture to help put things into perspective.

If we were really lucky at Easter-time our mom would make these eggs for us. They are fun to give away, and especially fun to eat, and they look nice on the table while drooling children wait to slice them.

While a little time consuming to make, they really are not hard at all and well worth the effort. Especially if you have people in your house with allergies, you can make sure these are safe to eat.

With Easter only a little over a month now is a great time to start getting ideas together to celebrate.

4 c. white sugar

1 c. corn syrup

1 c. water

1/3 c. - 3 oz (about 3) egg white

(Make sure there isn't ANY yolk in the white or they wont beat right)

Orange - Peanut Butter - 1 c. creamy peanut butter

Blue - Chocolate Nut - 3/4 c. dark chocolate melted + 1 c. walnuts, chopped

White - Coconut - 1 c. flaked coconut
1/4 - 1/4 c. melted white chocolate
Splash of coconut extract

Yellow - Maple Nut - 1 Tbsp. real maple extract + 1 c. walnuts, chopped

Pink - Fruit and Nut - 1 c. candied fruit + 1 c. walnuts

Combine sugar, corn syrup, and water. Cook syrup to 261. Remove from heat, let stand until bubbles stop.

Meanwhile beat egg whites until stiff, but not dry. Slowly add, in a thin stream, sugar syrup and beat until gloss is gone. Fold in desired flavor. Shape into eggs, you can make them small or large. Let cool, chill.

Coat with chocolate by dipping the egg into melted chocolate and use your hands to coat. Place on a tray lined with wax paper, place a confection flower in to top to indicate what flavor it is. Let set up at room temperature and then chill to firm.

Delicious and Fluffy Pancakes

2012-02-23T09:46:00.000-05:00

I don't ever really like pancakes all that much and I like these.

They are slightly dense, but also still very light.

1 c. flour

2 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 c. half-an-half

1 egg

2 Tbsp butter, very soft but not melted

1 - 2 Tbsp. Da Vinci English Toffee Italian soda and coffee syrup

1 tsp white vinegar

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl combine the half-an-half, egg, butter and syrup. Mix the liquid mixture into the flour and stir well to combine. Stir for 2 minutes to get rid of the lumps. Stir in the vinegar just until combines.

Cook in a hot nonstick pan over medium heat until dark golden and easy to get the spatula under to flip. Cook on the other side until done.

Crock Pot Honey Sesame Chicken

2012-02-21T22:48:00.000-05:00

This was taken from Baby Center. Next time I think I am going to broil the chicken right after I add the sauce for a minute to get the sauce really sticky. All the ingredients in this freeze, just throw everything in a bag with the raw chicken and freeze. I haven't done it though so I have no idea on cooking time if you don't thaw it first.

2 lb. chicken breasts

Salt & Pepper

1 c. honey

1/2 c. soy sauce

1/2 onion, chopped

1/4 c. ketchup

2 Tbsp vegetable oil

4 cloves garlic, minced

1/4 tsp red pepper flakes

1 1/2 Tbsp cornstarch

Sesame seeds to sprinkle on top

Hot cooked brown or white rice

Combine the honey, soy cause, onion, ketchup, both oils, garlic, and red pepper flakes. Pour a little into the bottom of your crock pot.

Trim the chicken of anything you don't want to eat later. Sprinkle with salt and pepper. Place in the crock pot and top with remaining honey sauce. Stir once to coat the chicken in the sauce.

Cook on high for 1 - 2 hours until the chicken is cooked. Combine cornstarch and enough water to make a thin paste. Remove the chicken from the crock pot leaving the crock pot on. Immediately stir the cornstarch into the crock pot and return the lid. Cook on high for an additional 10 minutes. While the sauce it thickening chop the chicken into bit sized pieces. Make sure the sauce is thoroughly thickened before combining or it will taste chalky.

Toss the chicken with the thickened sauce, sprinkle with sesame seeds and serve over rice.

Beef Stew (for the freezer)

2012-02-05T14:41:00.001-05:00

A traditional beef stew needs a few modifications to be frozen, but it is possible.

The main things are potatoes and flour thickened sauces dont freeze well.

For the flour I simply didn't thicken it with anything, you can add a flour paste at the end of reheating to serve if you want it thicker, I plan on just serving it as as.

A to potatoes I just left them out. I plan on serving this over rice, baked potatoes, or pasta

but you could boil a pot of potatoes chunks and stir them in at the end.

10 lb of beef, cubed

8 large carrots, cut into thick coins

4 large onions, diced

10 stalks of celery, sliced

2 family sized can cream of anything soup

1/2 c. dehydrated onions

8 beef bouillon cubes

2 tsp granulated garlic

black pepper

6 c. frozen peas

2 can corn

2 disposable turkey sized foil roasting pans

(I used the cheapo kind that where 13 inches x something, not the biggest but the cheapest)

Toss half of the beef, carrots, onions, and celery in each pan. Add 1 can of soup to each pan along with 1/4 c. dehydrated onion, 4 beef cubes, 1 tsp garlic, and black pepper sprinkled across the top. Add 3/4 c. of water and stir everything together. Cover with tin foil and bake at 290 for 2 hours. Stir everything, recover the pans with the tin foil and bake at 350 until the meat is tender, about 2 - 3 hours. Remove from the oven and let cool for 20 minutes. Stir 3 cups of peas and 1 can of corn into each pan. Let cool to room temperature and divide into serving sized pan.

I got 6 pans out of this recipe. You can make the portions a little smaller than you think since this is served over something the meal will be bigger than just what is in the pan. Cover the top with tin foil and freeze fat. Once the pans are frozen solid you can stack them on top of each other in the freezer.

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To Serve
Leaving the tin foil on top of the stew, bake at 350 for 1 hour or until the gravy is bubbly. If you freeze in a plastic baking pan or tupperware this can be reheated in to microwave. Cook for a few minutes, stir, and then cook again, stirring every few minutes, until hot.

Homemade Ravioli

2012-02-01T19:00:00.011-05:00

Homemade ravioli can be a lot of fun as long as you know a few tricks to make the process go a lot easier. I work with a hand crank and a Norpro ravioli press.

My pasta dough recipe:

3 1/2 c. flour

1/2 tsp salt

6 eggs

2 Tbsp water

About 3 cups of your desired filling*

(This is a great place to use leftover cooked meats)

Mix all in medium speed with the paddle, the whisk wont be able to handle it. Let rest, covered, 30 minutes.

When ready to use split the dough into balls smaller than a baseball but bigger than a golf ball. Make sure the pasta you aren't working with at the time is covered with a damp paper towel to keep the pasta from drying out. Flour the dough on all sides and run through the hand crank on the "1" setting, re flour and then run through again on the "4" setting. Four was the thinnest I could make the dough without it being too thin to hold the filling. Spray the metal part of the ravioli press with no-stick cooking spray (this is really important or you wont be able to get the pasta off the press without ripping the pockets open)

Press the off-white plate into the dough to create indents in the dough. Fill the pockets with your fully cooked filling. Make sure to not over fill and keeping all the filling in the middle so the edges can seal properly.

Take a second sheet of pasta and slightly moisten on one side. Place the moistened side down on top of the ravioli press. Roll a rolling pin over the top to cut and seal the ravioli. Remove the excess from the side, flip over and push gently on a couple of the ravioli on one end to release. They should come right out.

Place on a baking sheet while you finish the rest of the pasta. This recipe made about 8 dozen for me.

To make Toasted Ravioli:

3/4 c. Italian bread crumbs

1/4 c. flour

1/2 c. Parmesan cheese
Salt to taste

2 eggs

1/2 c. milk

1/4 c. sour cream

Combine the bread crumbs, flour, and cheese. Taste for salt,
You want it a little saltier than you think, the eggs wash doesn't have any seasoning
and the pasta has very little salt, usually you add salt to the water. Set aside.

In a separate bowl whisk together the egg, milk, and sour cream.

Dip the ravioli in the egg mix and then the bread crumbs.

Lay flat on a baking tray, spray really well with butter spray,
and bake at 375 for 12 - 17 minutes or until golden.

Serve with marinara sauce

*For my filling I sauteed 1 medium onion, chopped very finely, in butter until tender. I then added 2 - 3 cups of cooked, finely chopped, pot roast, about 2 tsp. dried basil, 1/2 tsp granulated garlic, 1 cup of water and a beef bouillon cube. I simmered that for a while then drained off most of the liquid and added about 3 Tbsp italian bread crumbs (to soak up the rest of the liquid) 3 oz. of grated Monterrey cheese (it was all I had, I would have preferred mozzarella or even Asiago) and 3 Tbsp of Parmesan cheese.

Other fillings I like are chicken, cream cheese and herbs or ricotta and spinach

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Freezer Ravioli

To freeze: Lay flat on a baking sheet and freeze until solid. When solid drop in a freeze safe bag.

To serve: Drop the frozen ravioli into boiling water and cook until they float to the top. Drain and serve with your favorite sauce.

Presto Pasta Night is being hosted by its founder

at "Once Upon a Feast"

Dessert Pizza

2012-01-31T18:19:00.000-05:00

I left my bowl of frosting out over night and it got crusty, so I crumbled over my pizza instead of drizzling

I also planned of scoring the dough before baking, but it split the crust so I abandoned the idea.

This can be made with just the cinnamon, cinnamon and apples, cinnamon and frosting, whatever you have on hand works. I used some leftover white chocolate frosting on mine, but any thing works. I wish I had some caramel sauce to drizzle on this as well, if you have it I would recommend trying it. I plan on drizzling it on after everything is baked and slightly cooled.

Crust:

3/4 c. ginger-ale (or water)

2 Tbsp butter

2 c. flour

1/4 c. sugar

1/2 tsp salt

1 Tbsp bread machine yeast

1 Tbsp dough enhancer

1/2 stick melted butter

Cinnamon sugar

1 can apple pie filling

White frosting (optional)

Place all in the bread machine in the order written. Start on the pizza dough cycle.

When the dough is done in the bread maker, roll the dough out into a pizza crust and brush the top with melted butter. Place in a cold oven and set to 350. Bake for 25 minutes (or until the bread looks cooked but not browned). Chop the apple pie filling so the apple chunks are in small pieces. Brush with butter on any spots that look dry. Sprinkle with cinnamon and sugar and chopped apple pie filling. Bake an additional 10 minutes. Drizzle with frosting and/or caramel. Let cool and then eat.

French Onion Chicken

2012-01-29T20:00:00.001-05:00

We had a late dinner, so no natural light, it really was normal colored I promise

So a while ago I made a French onion pasta and all was good. But I saw something on pinterest that was a French onion chicken. And I knew I would be trying it for dinner. But I can't find the pin anywhere now, despite seeing it everywhere for a few days (if you have it let me know so I can give proper credit) So I made up my own version. The hubby said he hoped to see it again soon.

2 lb boneless skinless chicken breasts

2 large onions, sliced

6 Tbsp butter, divided

2 tsp sugar

Salt & Pepper

1 c. beef broth

(I used water and bouillon)

6 oz. brie cheese

3 - 4 c. hot buttered pasta to serve over

In a large skillet melt 4 Tbsp of the butter over medium heat. Add the onions and turn the heat to medium high. Cook the onions, stirring, until translucent. Push the onions to the sides of the pan, away from the middle.

Trim the chicken and slice into 1 inch thick chunks. Season with salt and pepper. Add the chicken to the middle of the pan. Cook over medium high on all sides until browned. Near the end of cooking the center of the pan should be starting to turn a dark brown on the bottom. Add 1/4 c. of water and let bubble so the browned bits on the bottom don't burn. This will turn the chicken brown as well and add a great flavor.

Sprinkle the sugar over the onions and stir, still on the sides, to combine. Add the remaining butter. Stir the chicken and onions together and continue cooking until onions are a caramel to brown color. Add the beef broth and simmer for 5 minutes.

Remove the rind from the brie cheese and slice, its soft so it will squish quite a bit. Top the chicken pieces with the sliced brie. Turn the heat off and cover to melt the cheese. When the cheese is melted serve over pasta

Chocolate Peanut Butter Cookies

2012-01-29T15:51:00.002-05:00

These cookies are perfectly soft and chewy, and the first cookie I have ever had that is fantastic right out of the oven but ever better the next day.

Adapted from Apple a Day

3 sticks unsalted butter, softened

1 1/2 c. brown sugar

1/2 c. granulated sugar

2 eggs

1 Tbsp vanilla extract

4 c. flour

4 tsp. cornstarch

2 tsp. baking soda

1 tsp. salt

1 (10 oz) bag peanut butter chips

1 (12 oz) bag chocolate chips

Beat the butter until smooth. Beat in the brown and granulated sugar and continue beating until light. Beat in the eggs and vanilla extract.

In a separate bowl combine the flour, cornstarch baking soda, and salt. Beat into the butter and mix until thoroughly incorporated.

Beat in both bags of chips.

Shape dough into 1 inch balls, flatten slightly, place on a baking tray and bake at 350 for 8 - 10 minutes. (They wont be browned on the top) Let sit on the pan for 5 minutes then transfer to a cooling rack. They are very soft when they first come out of the oven but they are cooked.

Makes 8 dozen cookies

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Form the dough into balls, flatten slightly, and freeze until solid in a single layer on a baking sheet. When the dough balls are solid store in a plastic freezer bag. To use, let the dough thaw for 15 minutes then bake at 350 for 15 - 18 minutes

Mongolian Beef

2012-01-23T10:00:00.000-05:00

I didn't have green onions on hand when I was making this, if you wish to use them add them after the beef is done cooking and saute until they are tender. They don't take nearly as much time to cook as white or yellow onions.

2 lb flank steak

2 large onions, sliced
splash oil

splash oil

1/2 in ginger, chopped

1 Tbsp minced garlic

2 Tbsp. soy sauce

1/2 tsp beef bouillon granules

1 c. water

1/4 c. brown sugar

Red pepper flakes to taste

2 Tbsp. cornstarch

Slice the flank steak against the grain very thin.

Heat the oil in a large skillet. Add the beef and onions and cook over high heat, stirring, until completely cooked. Continue cooking until the liquid is completely absorbed. Reduce the heat to medium low-pour the sauce over the meat, simmer 3 - 4 minutes. Remove from heat and serve.

For the sauce. Heat the oil in a pot. Add the ginger and saute until fragrant. Add the garlic and cook 30 seconds longer. Add the soy sauce, bouillon, water, brown sugar, and red pepper flakes. Simmer for 5 minutes. Combine the cornstarch and enough water to make a thin paste. Stir into the hot sauce mixture and cook until thick. Set aside until the meat is ready.

Chicken Paprikash

2012-01-22T18:53:00.000-05:00

About paprika, since that is the main flavor of this dish. Make sure it is bright red, I know quality is talked about quite a lot, but I get mine in the huge containers at Sams club and still love the taste. I store it in the fridge though, once it starts to turn brown, chuck it.

Come see who else is joining Presto Pasta Nights this Friday at Souperior

4 Tbsp unsalted butter

1 onion, coarsely chopped

1/4 c. paprika

2 lb. boneless skinless chicken breast, sliced

Salt & Pepper

3 Tbsp flour

2 c. warm water

2 chicken bouillon cubes

3/4 c. sour cream

Hot buttered spatzle or pasta

Melt the butter in a large frying pan. add the onion and cook until the onion is translucent. Sprinkle with most of the paprika. Add the chicken strips. Sprinkle with salt, pepper and remaining paprika. Cook thoroughly on both sides. Cut one in half to check for doneness. Remove to a plate and keep warm.

When the chicken is removed whisk in the flour. Cook over medium heat for 2 minutes. Slowly whisk in chicken broth (or water and bouillon cubes) Simmer until bubbly. Stir the sour cream until it is smooth then stir into the hot sauce. Whisk to combine. Simmer for 3 minutes more to incorporate the sour cream. Add the chicken back to the pan, stir, and then simmer 2 - 3 minutes again.

Serve over spatzle or pasta

Jambalaya

2012-01-21T08:00:00.003-05:00

Another one to cook in large batched and eat later. Rice tenders to get a little crunchy when it is frozen so after it is thawed it need and additional 10 - 15 minutes on the stove.

3 lb boneless skinless chicken breasts

2 kielbasas, sliced

3 - 4 c. cooked ham

1/4 c. olive oil

2 large onions

3 stalks celery, sliced thin

1 Tbsp minced garlic

2 bell peppers, chopped

2 cans petite diced tomatoes, undrained

3 1/2 c. white rice

7 c. chicken broth

1 Tbsp oregano

1 Tbsp thyme
1 tsp. paprika

dash cloves

Salt & pepper

Tabasco

2 cans tomato paste

Heat the oil in a really large skillet. Trim the chicken and season with salt and pepper. Cut in half lenghtwise and cook in the hot oil until well browned on both sides. Remove from the pans and set aside. When cool enough to handle, shred the chicken.

Cook the kielbasa in the same pan until brown and crisp. Remove and set aside.

Add the onions and cook until translucent. Continue cooking until starting to brown. Add the celery and cook until the celery is tender. Add the peppers and garlic to the pan and cook for 20 seconds.

Add the uncooked rice to the pan and stir to coat the rice with the oil. Continue cooking until the rice is starting to brown. Add the chicken broth, diced tomatoes, oregano, thyme, cloves, paprika, and Tabasco.

Simmer over medium heat until the rice is mostly tender and most of the liquid is absorbed. Stir in the tomato paste. Let cook 2 minutes more, cover the pan and remove from the heat. Let sit, covered, for 25 minutes. Remove the lid and stir in the the ham, chicken, and kielbasa.

Allow to cool to room temperature and put into 4 gallon sized freezer bags. Press to remove air and freeze. In the case I do not freeze mine flat, I smooth it out so it can lay flat them I fold it in half. That way the frozen jambalaya fits in my crock-pot to reheat.

To Serve:

Microwave until thawed, place in a pot with 1/2 c. chicken broth or water and simmer until liquid is absorbed, rice isn't crunchy, and the jambalaya is heated through.

Chocolate Cake

2012-01-20T16:15:00.001-05:00

2 c. sugar

1 c. cake flour

1 c. all purpose flour

3/4 c. cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 c. half-an-half

1 stick butter melted

1 Tbsp vanilla extract

1 c. boiling water

Combine all of the dry ingredients in a bowl. Add the eggs, half-an-half, butter, and vanilla and then mix to combine everything. Do not start mixing until all the wet ingredients are in the bowl.

Slowly drizzle in the boiling water and mix until combines.

Pour batter (it will be thin) into 2 greased 9-in cake pans and bake in a preheated oven at 350 for 35 minutes or until a toothpick inserted in the middle comes out clean.

Cook on a wire rack.

Frost as desired. I like white chocolate cream cheese frosting.

Snack Bar

2012-01-20T08:00:00.000-05:00

These are like a cross between rice krispies and granola bars. this can also be played around with a bit. Change the amounts of the different dry ingredients, add fruit, change the nuts, add cinnamon, whatever you want and/or have in your pantry. It's also a great way to use up those last bits of cereal in the bag no one eats. I have used life cereal, cinnamon toast crunch, and great grains all with great results. I've also subbed caramel sauce for the honey. Try coconut and madabamia nuts for a tropical version and top with white chocolate

4 c. cheerios

1 c. oats

1 c. wheat germ

1 c. bran buds

1 c. puffed brown rice cereal

1 c. ground flax

1 c. pecans

7 oz. mini marshmallows

1 (12 oz) bag of peanut butter chips (optional)

1 1/2 c. honey

1 c. peanut butter

1 tsp vanilla

1 (12 oz) bag chocolate or chips

Melt the chocolate chips and set aside.

In a saucepan combine the honey and peanut butter until well blended and easy to stir. Stir in the vanilla and cook a few minutes longer. Remove from the heat.

Toss everything else together in a large bowl. Drizzle with the honey sauce and stir well to combine everything. Press into a greased 13x 18 inch baking pan or a 9x13 and a 9x9. Press on the top so smooth everything out and compact. Spread with the chocolate and let set for 30 minutes.

Cut into bars and enjoy.

Frozen Crumble Pie

2012-01-19T08:00:00.001-05:00


Apple Crumble pie with my moms home bottled apple pie filling

This has been my week of freezer cooking.

So I wanted to share this little gem with you as well.

It's not a freezer to oven thing, it does take some work,

but the hardest part is already done.

To add nuts reduce the oatmeal to 1/2 c. and

add a 1/2 cup nuts of your choice.

1/2 c.unsalted butter

1 c. brown sugar

3/4 c. flour

3/4 c. oatmeal

1/2 tsp cinnamon

1/2 tsp salt

Large batch

6 sticks unsalted butter

6 c. brown sugar

4 1/2 c. flour

4 1/2 c. oatmeal

3 tsp. cinnamon

3 tsp. salt

Mix everything together really well.

Sprinkle the mixture flat on a cookies

tray and freeze until solid.

When solid put into a freezer safe bag and freeze until ready to use.

To use

1 pre-baked pie crust (optional)

2 can pie filling

1 recipe of frozen crumble

Pour the pie fillings in the baked crust and top with the frozen crumble.

Bake at 350 for 35 - 45 minutes or until the crumb topping is browned and crisp.
If you wish to make this without the pie crust to make cobbler,
pour the pie fillings into the bottom of a glass baking dish and
top with oat mix. Bake the same as with the crust

White Enchiladas

2012-01-18T07:30:00.000-05:00

Household6 cooking clubs January theme is

"Prepare a dish that you have never made before but always wanted to try.

Tell us why you have taken quite some time to make this dish"

So this brings me to white chicken enchiladas. Which I have been meaning to make forever! I've even bought the Monterrey cheese a time or two and then ended up using it in something else and never made my enchiladas. This was due in large part to the fact that I hadn't found a recipe that I like. They always call for canned cream soup, and while I'm ok with making things with that stuff in the crock pot where it really cooks down and makes a gravy, I don't care for the taste in something where you can, well, taste it. But then I saw the Pioneer Womens recipe. And I put it on my menu. And then passed it up (that was in early summer) But then I got the HH6 theme and decided it was finally time. I'm really sorry I waited.

I personally would have liked them with more heat and missed the jalapeno, my kids sadly, don't do hot. I was a little worried they wouldn't like the chilies but when my 3 year old, who eats like a bird, asked for seconds I knew this was a keeper.

You can check out the original recipe or check below for my changes. This was a great use of the leftover turkey I had in the fridge but chicken works too. Instead of shredding a whole chicken for stuff like this I usually throw a couple boneless, skinless, chicken breasts in the crock pot the day before, shred and refrigerate until I'm ready to use.

3 c. leftover cooked shredded chicken or turkey

2 Tbsp butter

1 onion, chopped

2 can diced green chilis

1/2 c. chicken broth

1/2 c. heavy cream

1/2 tsp. paprika

16 oz Monterrey cheese, grated

12 flour tortillas

2 Tbsp butter

2 Tbsp flour

1 1/2 c. chicken broth

1 c. sour cream

1/2 tsp. paprika

1 can green chilies

Saute the the onion is the butter until tender. Add the chilies, turkey, broth, and paprika. Stir all together and let simmer. Add the cream and keep over low heat while making the sauce.

For the sauce: melt the butter and flour together. Add the broth, paprika, chilies, and sour cream, with an immersion blender process until smooth. Keep heating until thick. Add about 1/3 of the cheese and stir until melted.

In the tortillas add some of the turkey mixture, top with the remaining shredded cheese, and place in the a 9x13 baking dish seam side down. When all the tortillas are filled top with the sauce and bake at 350 for 30 minutes.

Quiche for the freezer

2012-01-17T08:00:00.001-05:00

I mentioned a few posts back I was pregnant. And a lot of nights I dont really feel like cooking. And that can be said of most people pregnant or not. So I have started filling my freezer with homemade meals. And I discovered that quiche freezes as well.

I like to use disposable pans when I freeze food. I don't have enough pans to have most of them in the freezer, they are less bulky then regular pans, and I don't have to wash them afterwards, meaning even less clean up.

I just used 4 disposable pie pans and quadrupled my regular quiche recipe. I froze them completely uncooked about 4 hours until they were solid; I then wrapped them in tin foil and finally in plastic wrap.

When I was ready to use them I unwrapped them completely and baked at 350 for 1 hour (15 - 20 minutes longer than normal) Tap the side of the pan to see if the center is set.

Quiche Recipe here

Pizza (for the freezer)

2012-01-16T15:00:00.000-05:00

Since I'm on a frozen food kick right now I thought I would mention,

and give instructions for, homemade frozen pizza.

I make a Sams run before I start and pick up their

10 lb bag of shredded mozzarella cheese and 5 lb bag of pepperoni.

It's also a great place to get a huge can of tomato sauce if that isnt a pantry staple.

I make a huge batch of dough, enough for 10 pizzas. I use the dollar stores non disposable round pizza pans. I roll the dough out and bake it until it is just cooked, but still not golden or crisp. I remove, let it cool, and then top with sauce, cheese and pepperoni.

I freeze it until it is solid, about 4 hours, then remove it from the freezer, lift it off the baking pan, and wrap it really well in plastic wrap. Return to the freezer where it sits until you are ready to eat it.

The huge bag of pepperoni is enough for about 20 pizza so feel free to pick up two bags of cheese or freeze the leftover pepperoni until next time.

Bake the pizzas from frozen at 350 for 20 - 30 minutes or until the cheese is melted and the crust is golden.

My Pizza Recipe is here

White Chocolate Cream Cheese Frosting

2012-01-16T08:00:00.001-05:00

20 oz. (2 1/2 pkg. ) cream cheese

6 - 10 c. powdered sugar

2 tsp. vanilla extract

6 oz. white chocolate

1/4 c. heavy cream

In a large saucepan combine the white chocolate and cream over medium heat, stirring constantly until the chips are melted and the mixture is smooth. Remove from heat and let cool slightly.

Beat the cream cheese until smooth. Beat in the vanilla and then 2 cups of powdered sugar. Beat in 2 more cups of sugar and then the cooled white chocolate mix.

Continue beating in powdered sugar until the frosting is stiff enough to hold its shape.

This makes enough to fill and frost a 3-layer 9 inch cake.

Roasted Carrots and Potatoes

2012-01-15T18:00:00.002-05:00

1/2 lb red potatoes, cut into cubes

1/2 lb carrots, cut into chunks about the size of the potatoes

3 - 4 Tbsp olive oil

1 tsp. Salt

1 Tbsp. Parsley

1 Tbsp. Paprika

1 tsp. Granulated garlic

1/4 c. Parmesan Cheese

Pinch Cayenne Pepper (optional)

Combine the potatoes and carrots in a 9x13 baking dish.

Toss with just enough oil to coat the vegetable but not pool in the bottom of the pan.

Combine the seasonings and sprinkle over the vegetables. Stir well to coat.

Bake at 350 for 40 - 50 minutes, uncovered, until tender, stirring twice during cooking.

They are done when the potatoes are tender all the way through and the carrots are mostly tender but still firm in the center.

My Dads Enchiladas

2012-01-15T14:00:00.003-05:00

Enchiladas as baked from frozen

I like to make these in bulk. The main body of the work (and mess) is cooking the hamburger and then filling the tortillas. At that point it is just as easy to cook and fill a 100 as it is 10. So I cook 4 lb of meat and use disposable pans to freeze them in for later. That way once you clean up the mess you are left with dinner for several nights, and next time you want enchiladas you wont have any mess at all.

If you like more spice, I like to add a 4 oz. can of chopped chilies and jalapenos to the onions. The type of cheese is also optional. I usually use cheddar but pepperjack or monetary are great, and even mozzarella tastes really good. Feel free to replace the hamburger with cooked shredded chicken.

1 large can refried beans

(I usually add some salsa verde to my refried beans and

simmer a few seconds for more flavor, but straight out of the

can works great too, I prefer the zesty ones.)

1 lb. ground beef

2 Tbsp. tacos seasoning

2 - 3 c. Grated cheese

1 onion, chopped

12 flour tortillas

2 (15 oz.) cans red enchilada sauce

Sour Cream

Salsa

Combine taco powder and beef and cook until no longer pink. Drain grease.

Thinly slice the onions and cook in a hot, ungreased, pan, stirring occasionally until translucent and browned in spots.

Spread tortilla with beans. Top with hamburger, onions, and then cheese. Roll tortilla and place seam side down in a 9x13 casserole. Repeat with remaining tortillas. You will have to push them to the side to fit them all in. Top all with enchilada sauce and additional cheese, if desired. Cover with tin foil and bake at 350 for 45 minutes.

Serve with sour cream and salsa

To freeze: I just make 4 times as much, 4 cans of beans, 4 lb. ground beef, etc... Top with the enchilada sauce, cover the top of the pan with tin foil and drop in the freezer. I also like to freeze them in 8x8 inch pans instead of 9x13. That way one is enough for dinner or if I am having more people I just cook 2 pans. I have found that I like the pans from Wal-mart better than the dollar store, the sides are deeper and I can squish more tortillas in.

To eat: Leave the tin foil on the top and bake at 350 for 30 minutes, remove the tin foil and continue baking for 45 minutes or until heated through.

BBQ Meatloaf

2012-01-14T12:50:00.004-05:00


The sauce is really a nice reddish color

My mom has always made the best meatloaf. I don't even bother changing the recipe; it's perfect the way it is. It also freezes great with no changes to the end result. Another bonus.

So I'm gonna post the recipe twice. The first time is a normal family sized amount. The second is multiplied several times to freeze, directions will be posted with that recipe.

Family size
1 lb ground meat (at least half should be beef)
1 egg, slightly beaten
1/4 c. plain bread crumbs
1 Tbsp parsley
1/4 c. water
1/4 onion, chopped fine
2 Tbsp prepared horseradish
1 tsp salt
1/8 tsp. ground pepper

Mix everything together really well.
When everything is mixed,
shape the meat into 2 oblong loaves
on a cookie sheet with sides.
Top with the sauce mix.
Bake at 350 for 45 minutes.

Let stand 5 minutes before cutting.

Sauce Mix:
1/2 c. Del Monte Chili sauce
1/2 c. catsup
1 tsp. Worcestershire sauce
1/2 tsp. mustard
Dash Tabasco

Whisk everything together.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Huge batch to feed the freezer
7 1/2 lb. ground beef
3 1/2 lb ground turkey
11 eggs
2 3/4 c. plain bread crumbs
1/2 c. parsely
2 3/4 water
2 large onions, cut into quarters
10 oz. prepared horseradish
1/4 c. salt
1 1/2 tsp ground pepper

Sauce
1 1/2 (24 oz.) bottles catsup
3 (12 oz) bottles Del Monte Chili Sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbsp mustard
2 tsp. Tabasco

To make this easier on myself I used my blender. Add the water and onions to the blender. Pulse until the onion is chopped. Add the horseradish, eggs, salt and pepper, and blend just until mixed.

In a really large bowl add the beef, turkey, bread crumbs, and parsley. Mix a bit and then add the onions mix from the blender. Mix everything really well.

For pans I used the oblong 2 1/4 lb pans that come in the three packs. I used 10 pans in all.

Divide the meat mixture between the pans and spread flat, then top with the sauce. Add the metal/paper top that came with the pans to the top and seal the edges. Freeze until solid, remove and wrap the whole pan in plastic wrap and put back in the freezer.

To use: I remove mine from the freezer the night before, remove the plastic wrap and let thaw in the fridge. When you want to cook the meatloaf remove the paper top and bake at 350 for 45 minutes. To cook from frozen bake for 1 1/2 - 2 hours, use a meat thermometer to check the inside for doneness.

Honey Cornbread

2012-01-10T12:33:00.001-05:00

I found cornflour in the Hispanic section, I used a bag of Maseca masa. I love to make tamales with their tamale flour, it's slightly courser ground.

1 c. flour

1 c. finely ground cornflour

1/2 c. sugar

1 tsp. salt

1 Tbsp. baking powder

1/3 c. oil

1/4 c. honey

1 egg

1 c. milk

Preheat oven to 400

In a bowl mix together the dry ingredients.

In a separate bowl whisk together the honey and oil.

Whisk in the egg and then the milk.

Mix the two together and stir until fairly smooth,

A few lumps are normal.

Grease your muffin pan really well or use paper liners.

This makes exactly 12, so divide the batter between the cups and bake

for 15 - 17 minutes until golden brown on top

Variations I have tried: (and liked)

Saute 2 chopped jalapeno peppers and add to the batter

A handful of shredded cheddar cheese

Soak 1/2 c. raisins in water for an hour, pour water and raisins
in a blender until chopped a bit but not pureed,
drain and add to the batter with a dash of pie spice

1/2 can corn, drained

Garlic powder

Bacon, cheddar, and sauteed green onions

Crock Pot Pineapple Chicken

2012-01-04T18:00:00.000-05:00

I know to some people the idea of adding root beer to their dinner sounds a little strange but most pineapple chicken recipes call for brown sugar, with the soy sauce it just a slightly sweet taste, you wont be left feeling like you should add some vanilla ice cream to your dinner as well. IBC is great, the Sam's choice left a weird aftertaste we didn't care for.

This works great with pork as well, just substitute 1 1/2 lb of pork roast for the chicken breasts.

1 1/2 lb bonesless chicken breasts

1/2 c. root beer

1/4 c. low sodium soy sauce

1 bell pepper, chopped

1 medium onion, chopped

1 can pineapple tidbits

1 tsp apple cider vinegar

2 tsp granulated garlic

1/2 tsp. dried ginger

2 Tbsp cornstarch
Hot cooked rice

Place all (except cornstarch and rice)in a crock pot and cook on high for 4 - 6 hours.
Strain the liquid and bring to a boil in a saucepan.
Combine the cornstarch and enough water to make a smooth liquid.
Stir into the boiling crock pot liquid.
Cook until thick,about 3 - 4 minutes.

While that is cooking shred the chicken
Return the chicken and the thickened sauce
to the crock pot and stir to combine

Serve over rice.

Colonial Peanut Soup

2012-01-04T12:30:00.003-05:00

I love history, especially early American history.

And I love food.

And since this soup is from Kings Arm Tavern is Colonial
Williamsburg it kinda fits both doesn't it?

********

2 Tbsp. Butter

1 medium onion, chopped really fine

2 stalks celery, chopped really fine

2 Tbsp flour

4 c. chicken broth

3/4 c. peanut butter*

3/4 c. heavy cream

Saute the onion and celery in the butter until tender.

Stir in the flour and cook 2 minutes.

Stir in the broth and bring to a boil,

reduce heat and stir in the peanut butter.

Pour the soup into a blender and blend the

broth and peanut butter mixture until smooth.

Return to pan and whisk in cream.

Cook until heated through.

Garnish with shopped peanuts and celery leaves.

Come see what else is featured at Cast Party Wednesday

*The quality of peanut butter you use will directly effect the quality of your soup. I like an all-natural, but not an unsweetened peanut butter. And for some reason my soup looks all gloopy but it's not really.

Cheeseburger Macaroni

2012-01-03T19:07:00.004-05:00

I want to preface this post by reminding everyone that I'm pregnant.

That's really the only excuse (defense?) I can come up with

for why I was thinking about Hamburger Helpers cheeseburger

macaroni. But I did, and my version at least, was good, so here it is.

I'm also glad to be back at Presto Pasta Nights,

this weeks host is Ruth at "Once upon a Feast"

1 lb. ground beef

1 tsp (scant) steak seasoning (I used McCormick)

8 oz. elbow noodles

3 c. beef broth

3/4 c. half-an-half

3 Tbsp. catchup

1 tsp. prepared yellow mustard

1/4 tsp. onion powder

1 c. cheddar cheese
Salt to taste

Combine the beef and steak seasoning and cook until browned.

I broke it up as I was cooking but not too much,

I liked the bigger hamburger pieces in there.

When the beef is no longer pink add the pasta,

broth, half-an-half, catchup, mustard, and onion powder.

Simmer, stirring often, until the pasta is tender

and at least half of the liquid is absorbed.

Stir in the cheese and continue stirring until the cheese is melted.
Taste for salt, adjusting as needed.

Serve immediately.

On a side note, I made a cake:

Coconut cake with homemade lemon curd,
Swiss buttercream, and yellow sugar

Fluffy Blueberry Oat Pancakes

2011-12-31T08:00:00.001-05:00

3 3/4 c. milk

5 1/4 c. flour

1 c. sugar

1/3 c. baking powder

1 Tbsp. baking soda

2 tsp. salt

5 eggs

2/3 c. oil

1 Tbsp vanilla extract

2/3 c. lemon juice

1 1/2 c. quick cooking oats

1 (48 oz) bag blueberries, thawed

In a large bowl whisk together the milk, eggs, and oil. Set aside

In a separate bowl mix the flour, sugar, baking powder, baking soda, and salt.

Combine the two bowls and add the remaining ingredients. The lemon juice will make it foam a bit, thats supposed to happen, that reaction makes them light and fluffy.

Cook in a no stick pan over medium on both sides until golden.

I made mine kinds small and I got 6 dozen out of this recipe.

To freeze them lay them flat in a single layer on a cookie sheet and freeze until solid. When they are frozen solid put them in a freezer safe bag. I like to re-heat mine in the toaster, otherwise they are kinda soggy.

Eggrolls

2011-12-30T16:09:00.002-05:00

The wrapping takes a little practice but after a few you will probably get the hang of it.
The hands above are my 5 year old, after her second one she was wrapping as well as I was.

1 1/2 lb ground beef (chicken or pork work great too)

1/2 tsp. McCormick Szechuan Pepper blend

1 c. beef broth

1/2 c. stir fry sauce

1 head cabbage

3 carrots, grated

2 stalks celery, chopped

1 large onion, chopped

60 Egg roll wrappers

(I used 3 packages I got in the produce section of Wal-mart)

Cook the ground beef with the pepper seasoning, crumbling really fine, until no longer pink. Add the broth and stir fry sauce and simmer until the liquid is absorbed. Put in a really large bowl.

Cut the cabbage into quarters, slice really fine, then cut across so you have small shreds. Toss with the cabbage. In a large pan cook the onions without water or oil, over medium heat, until starting to soften. Add the cabbage mixture and let cook, stirring every 5 minutes or so to avoid browning and to make sure it gets cooked all the way through. About halfway sprinkle the top with salt, stir and taste for seasoning, adding more salt if needed, making sure not to add too much or you wont be able to add soy sauce later.

When the cabbage is softened but not too cooked down, remove from heat and toss with the cooked meat.

Place one egg roll wrapper at an angle, top with a scant 1/4 c. of meat and cabbage mixture. Roll, still at an angle, about half way, tuck in the sides and finish rolling. Dip your finger in water and wet the end of the roll before wrapping to seal it closed. You don't want to get them too wet though or else the wrapper will turn into a soggy, doughy messy that wont hold the filling.

Freeze - place all on a tray and freeze until solid. Then put them in an air tight bag and seal.

Eat now - Fry in hot oil for 2 minutes on each side.

Come see all the other great recipes at Cast Party Wednesday

Chicken Cabbage Salad

2011-12-28T15:25:00.001-05:00

1 medium head of cabbage, chopped

3/4 c. sunflower seeds

1/2 c. sliced almonds

2 pkg oriental ramen

2 cans mandarin oranges, drained (optional)

3 large chicken breasts

Dressing:

1 c. oil

1/4 c. red wine vinegar

2 Tbsp sugar

1 tsp salt

Ramen noodle seasoning packet

Whisk all the dressing ingredients together and set aside.

Toss all the salad ingredients together and then toss with the dressing.

This can be served immediately but is better after it has sat for a few hours.

Asian Sesame Chicken Salad

2011-12-28T07:50:00.002-05:00

4 large chicken breasts, cooked and shredded Or Leftover

1 head of romaine lettuce

1 c. bean sprouts

1 carrot, sliced with peeler so they're really thin

1/2 cucumber, sliced

1 can mandarin oranges, drained

Crispy chow mein noodles

Kraft Light Asian Sesame Dressin or your favorite Asian salad dressing

I put the chicken breasts in the crock pot in the morning,
let them cook for a couple of hours and put them in the fridge until dinner time.

Toss together the romaine and bean sprouts. Top with the carrots.

Layer the cucumbers and mandarin oranges in a ring on the top.

Shred the chicken and place in the middle, pour the noodles in a ring around the chicken.

Serve with the salad dressing.

Cheesy Chicken Casserole

2011-12-26T18:50:00.000-05:00

A one pot meal is always welcome in my kitchen, even after the holidays. Especially when my husband tell me he at four helpings. This can be assembled the night before or any time during the day, just cover with the tin foil and refrigerate, and then bake whenever you are ready.

3 - 4 boneless, skinless, chicken breasts

1 can condensed cheddar cheese soup,

1 1/2 soup cans of milk

1 soup can full of rice

1 chicken bouillon cube, crushed OR 1 tsp granules
1/2 tsp. garlic salt

1 1/2c. shredded extra sharp cheddar cheese

1 1/2 c. frozen green vegetables (Broccoli, peas, green beans, etc...optional)

Cut the chicken into small cubes, about 3/4 of an inch.

Place everything in an ungreased 9x13 baking dish.

Cover with tin foil and bake at 350 for 50 minutes,
remove the tin foil and bake an additional 15 - 20 minutes

or until the rice is tender,

stirring once about halfway through cooking.

Crock-pot Stroganoff

2011-12-22T17:20:00.001-05:00

I really like stroganoff, but I still haven't found the perfect recipe, so I have to keep playing with it. This tasted great, and that this version is made in the crock pot makes it particularly nice, but it still doesn't taste quite like my moms.

2 lb cube steak, cut into small cubes

2 cans cream of mushroom soup, undiluted
2 low sodium beef bouillon cube
2 Tbsp ketchup

1 Tbsp Worcestershire sauce

2 tsp liquid browning

Dash freshly cracked black pepper

4 - 8 oz sliced mushrooms (optional, I don't use)

1 1/4 c. sour cream

Hot cooked Pasta

Place the beef, both soups, bouillon, ketchup, Worcestershire sauce, browning, black pepper, and mushrooms if using, in your crock pot.

Cook on high for 3 - 4 hours.

Remove from heat and stir in sour cream. Serve over hot pasta.

White Chicken Chili

2011-12-21T19:01:00.000-05:00

This is a hearty, and filling but still light.

Great on a cold night and super fast to throw together.

The salsa verde doesn't make it spicy in the slightest,

that's where the can of jalapenos comes in.

3 chicken breast, chopped

1 medium onion, chopped
1 Tbsp oil
1 can (15 1/2 oz) white hominy, drained
2 cans (15 oz.) white kidney or cannellini beans, rinsed and drained
2 c. chicken broth
1/4 c. salsa verde

1 (4 oz) can green chilies OR chopped jalapenos
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. ground cumin
1/4 tsp. black pepper
1/4 c. half-and-half cream

1/4 c. flour

1/2 c. sour cream

Heat the oil in a large pot. Add the chicken and the onion and cook until the chicken is no longer pink.

Add the hominy, beans, broth, salsa verde, chilies, garlic, basil, cumin, and pepper.

Simmer for 5 minutes.

Stir the flour and half-an-half together until smooth. Whisk into the bubbling broth and stir until thick. Reduce the heat and stir in the sour cream. Stir until heated through and mixed in.

Serve with corn chips

Sparkling Apple Cider

2011-12-17T20:55:00.002-05:00

Sparkling apple cider at a fraction of the cost of bottled.
This has to be made ahead, but doesn't require much work.
For hot cider mix the apple juice according to package directions and serve hot.

3 cartons of 100% juice apple juice concentrate

1 1/2 c. brown sugar

3 whole cloves

2 whole cinnamon sticks

Small end of a whole nutmeg

3 juice cartons of water

3 (2 liter) bottles Club Soda

Combine everything except the club soda in the crock pot.
Cook on high for 6 hours.
Remove the cloves, cinnamon stick, and nutmeg.
Pour into a container and chill.

Combine apple syrup and club soda.

English Toffee

2011-12-14T08:00:00.000-05:00

This candy is not hard to make, just make sure you set all the ingredients out first and it goes smoother. A problem we have had is altitude, right at sea level we cook it until 285, higher up on the western side of Virginia we cooked it until 288, in Utah we couldn't make it at all without the butter separating, you can fix that with corn syrup but then that's what it tastes like and flavor wise it ruins the candy.

1 lb salted butter, room temperature

2 c. white sugar

1 c. slivered almonds

1 c. chocolate chips

1 - 2 c. pecan meal

1 heavy, flat bottom pot

1 rubber spoon, that can withstand 500*

1 candy thermometer

1 large metal cookie sheet

In the large flat bottom pot, over medium heat, melt the butter. Add the sugar and stir to mix. Keep stirring over medium heat, making sure to scrape the bottom well. The mixture will bubble a lot but you don't want it to be a heavy boil. Keep boiling and stirring until the mixture reaches 285 on your candy thermometer. Dump in the nuts and remove from heat. Stir in the nuts and immediately pour onto your cookie sheet. Spread the candy to your desired thickness. When the candy is set a little bit but still hot, sprinkle with the chocolate chips and let sit a few minutes until they melt; when the chocolate is melted spread it on top to cover and sprinkle with the pecan meal. Let sit until the chocolate is set. Sprinkle off the extra pecans, break into pieces and enjoy.

Chocolate Mint Cookies

2011-12-11T19:31:00.004-05:00

A special thanks to "Two peas and Their Pod" for this tasty recipe. The only thing I changed was instead of the mint chips I used Andes red and white Peppermint crunch baking chips to make them more festive looking. The mint chips would also be good, as would regular chocolate, walnuts, or peanut butter chips.

I was worried about several things with this recipe and they turned out just fine.

First was no eggs. Don't worry about it, they turn out fine.

Second I was worried about pulling them out of the oven before they looked done, but again don't worry, they set up just fine.

2 1/2 c. flour
2 tsp. baking powder
1 tsp salt
1 1/3 c. cocoa powder

1 c. (2 sticks) unsalted butter, room temp
1 c. white sugar
1 c. brown sugar
1 Tbsp. vanilla extract
2/3 c milk

2 bags Andes Peppermint Crunch baking chips

Beat the butter until light. Beat in both sugar until well mixed and add the vanilla. Beat in the baking powder, salt, and cocoa powder. Mix well and beat in the milk. Then mix in the flour, when well mixed add the baking chips.

Let the dough chill for 15 minutes before baking. Cover your baking sheet with parchment paper and shape into a 1 inch balls. Press flat a little bit so they aren't round, they don't spread.

Bake for 13 - 15 minutes at 325. Remove from oven and let cool on baking sheet. Remove to a cooling rack and enjoy. I baked my first batch for only 12 minutes and they didn't look done when they came out but once they cooled they where like brownies.

Makes about 5 - 6 dozen fairly large cookies

How to keep apples from turning brown

2011-12-10T16:28:00.003-05:00

I have something going on tomorrow that I am bringing apples to, but I needed to cut them all today, and I didnt want them to go brown.

Here are my apples after 40 minutes.

See? Not brown.

Just cut in advance and pour clear (but not club) soda over them.
I actually used ginger ale, but whatever works.
Let soak for 10 minutes and they wont turn brown on you.

Just drain, cover, and place in the fridge until ready to use.

Lasagna. That takes all day.

2011-12-07T17:30:00.000-05:00

I had a little bit of sauce and ricotta leftover so I made a small individual size lasagna to eat while waiting for dinner :) If my pan was deeper I would have added more layers. I cheated and used bottled sauce, make sure you like it as sauce though or you wont like it as lasagna either. I used Paul Newmans brand (I think the garden) and it's decent. If you make your sauce from scratch feel free to use it here, just make sure it isnt too thin, you will need about 3 - 4 cups of sauce.

I rolled my pasta really thin, so I ended up only using about half of it. You can cut the recipe in half, make thicker noodles, or save what you have leftover for another meal. Homemade noodles freeze well.

Meat sauce

1 lb (90% lean) ground beef
1/2 lb Italian sausage
1 bottle spaghetti sauce

2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes, drained

1 low sodium beef bouillon cube

Cook the meat in separate pans until cooked through. Combine the causes and beef cube, reserving 3/4 cup of the sauce without meat in it. Combine the sauces, tomatoes, and meat; blend the sauce to crumble the meat really fine and crush the tomatoes. I used my immersion blender, if using a high powered blended, such as a vitamix, be really careful or you will end up with meat paste. I know this for a fact. Set aside.

Cheese Layer
15 oz. Whole milk ricotta cheese
4 Tbsp butter
2 Tbsp flour

2 c. half-an-half, at room temp

Salt to taste, I used 1/2 tsp
1 (8 oz) bag shredded Italian five cheese

Melt the butter in a saucepan until bubbly. Whisk in the flour and cook, stirring until bubbly. Whisk in the milk and simmer until slightly thick, if the milk is cold when you add it to the roux it will seize up and be lumpy. Remove from the heat and stir in half the bag of cheese. Keep stirring until melted and really thick and stringy. Mix in the ricotta and salt to taste.

Pasta

3 1/2 c. flour

6 eggs

1/2 tsp salt

2 Tbsp water

Combine the salt and the flour, I did this with my hands to also remove and clumps in the flour. Whisk together the eggs and water. Add the eggs to the flour and mix until a dough forms, adding more water if needed. On a heavily floured surface, knead the dough until smooth. Cover with plastic and let rest for 30 minutes. I used my grandmothers hand crank pasta maker to roll it out pretty thin.

In the bottom of a 9x13 casserole dish add enough tomato sauce to cover the bottom. Add noodles, sauce, noodles, ricotta, noodles, sauce, alternating layers until the pan is full. Make sure with the tomato sauce layer you add lots, more than you think you will want, it disappears when baking. Pour reserved tomato sauce over the top and sprinkle with remaining shredded cheese. Pre-heat oven to 375. Cover with tin foil and bake for 20 minutes; turn the oven off and leave the door shut for 40 minutes. Turn the oven back on and bake for 10 minutes. Remove the tin foil and bake until the cheese is golden.

Let rest 15 minutes before slicing.

SRC Gingerbread Cake

2011-12-05T11:00:00.011-05:00

It's Secret Recipe Club Time again! This month I was awarded "The Novice Housewife" to peruse and test. The only problem I had with her blog was narrowing it down to ONE recipe. So while I may have only posted one, you can be sure there are several others bookmarked to be made later.

Gingerbread cake seemed perfect for this time of year, though I did have to make a few changes to make it more kid friendly. And I used my vitamix on the wet ingredients so I wouldn't have to chop the ginger myself, being very fibrous I find it a time consuming step. If making without one, chop the ginger finely and mix the wet ingredients in a mixer or large bowl.

Next time I am adding chopped apple to the batter

Wet ingredients

2 Tbsp. unsalted butter, melted

3 Tbsp olive oil

1 c. sour cream (she calls for plain yogurt)

3/4 c. dark brown sugar

1 c. unsweetened applesauce (should have been 1/2 c. and I read it wrong)

1/4 c. molasses

1 egg

1 inch chunk of ginger, cut up a bit

1 tsp vanilla extract

Blend all on high until the ginger is chopped but not enough to cook the egg

Dry ingredients

2 1/4 c. flour

2 tsp baking powder

1 tsp. baking soda

1/2 tsp salt

1 tsp. allspice

dash black pepper

1 tsp. cinnamon

1/2 tsp freshly ground nutmeg

1/4 tsp. coriander

1 tsp. ground ginger

Stir together the dry ingredients in a bowl to mix. Mix in the wet ingredients and pour into a greased bundt pan. Bake at 350 for 70 minutes, I had to bake it longer due to the extra applesauce, her directions say 35 - 40 minutes, but the texture was perfect, it was super moist.

The Best Macaroni and Cheese Recipe

2011-12-04T15:00:00.001-05:00

I have been searching for a really long time for the perfect macaroni and cheese recipe. I'm talking years here, and either the texture was wrong, it wasn't cheesy enough, it was too stringy, it was bland, something was always wrong.

I've tried flour thickened sauce, cornstarch, cream soups, cream cheese, baked, you name it, I've tried it. Ask Husband Man, he's had to live through them all.

In between looking everywhere for new ideas I have been trying some things on my own. And I have finally settled on something I consider the perfect macaroni and cheese, with a few weird things I am particular about. First off, use a good quality block of sharp cheddar cheese and secondly shred it yourself. Thirdly, this is not low fat, don't try and fix that or it wont be the same. I'm not a big mustard fan myself, so rest assured, this isn't a mustardy sauce, but it's not the same without it.

Now that I have the basics down I can't wait to start playing with other cheese and flavors.

1 1/2 lb elbow or corkscrew pasta

3 c. half-an-half

2 eggs

16 oz. good quality extra sharp cheddar cheese

1/2 stick butter

1/4 tsp. yellow mustard

1/8 tsp. Worcestershire sauce

Generous dash freshly grated nutmeg

Same with freshly grated black pepper

dash Tabasco sauce

3 Tbsp. flour

Cook the pasta in lightly salted water until desired tenderness, drain and set aside.

Heat the half-an-half until small bubbles form. Slowly whisk the hot half-an-half into the eggs in a separate bowl. Add the egg and half-an-half mixture back to the pot on the stove and cook, over medium low heat, stirring constantly, for about 20 minutes until thick and coats the back of a spoon. Stir in the butter

Pour into the vitamix along with the cheese. Run on high for 4 - 5 minutes until the cheese is mixed in. Add the mustard, Worcestershire, nutmeg, pepper, and Tabasco and blend until mixed.

Combine the flour and enough water to form a pourable paste. Pour into the cheese sauce and blend on high until the sauce thickens a bit, about 10 - 15 minutes. Pour over pasta and let stand for 10 minutes and then enjoy!

Cranberry Orange Bread

2011-12-02T08:00:00.002-05:00

I used two eggs in this but I think next I want to try it with three,
It didn't rise as much as I would have liked.
I also would have like the craisins in smaller pieces,
so either chop them or drop them in the vitamix.

2 c. flour

3/4 c. sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp. salt

1 c. craisins

1/2 c. sour cream

2 eggs

1 orange

4 Tbsp butter, softened

3/4 c. chopped nuts (optional)

Combine the craisins and 1 cup of water in a sauce pan. Simmer until most of the liquid is absorbed and the craisins are plump. Drain and set aside to cool.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl whisk together the eggs, sour cream, and butter. Add the zest of the orange. Juice the inside and add enough water to make 1 1/2 c. liquid. Whisk into the sour cream mix.

Mix together the flour mix and the sour cream/ orange mix. Stir in the craisins, and nuts if using.

Grease 4 mini loaf pans and fill halfway with batter. Bake at 350 for 20 minutes until browned on top.

Pizza Bread

2011-12-01T12:21:00.001-05:00

1 recipe pizza dough

Pizza Sauce (I used leftover spaghetti sauce this time)

8 - 12 oz. grated cheddar cheese

1 c. chopped pepperoni or turkey pastrami

Grated Parmesan cheese

Roll the dough out so it is long and thin,

about 8 inches wide by about 18 inches long.

Spread with the sauce,

sprinkle with the cheddar and dust with the Parmesan,

then sprinkle with the pepperoni or pastrami.

Starting at one side roll the dough up like a cinnamon roll.

Place on a cookie sheet and bake at 350 for

anywhere between 30 - 45 minutes,

until the top is darker than golden brown, but not charred.

Let sit for 15 minutes before slicing.

Turkey and Wild Rice Soup

2011-11-27T14:22:00.000-05:00

So I made this in two parts. First on the stove and then in the crock pot because I didn't have time to let the rice cook in the crock pot. I couldn't leave it simmering on the stove while I was at church either but I wanted it done when it was time to eat. Feel free to add as much shredded turkey as you wish, or leave it out in favor of cooked lentils or white beans.

If you threw the veggies in the pot to cook with the wild rice you wouldn't have to saute them later, I just didn't think of it until after the rice was already in the crock pot.

1 1/4 c. wild rice

6 c. chicken broth

oil

1 onion

1 stalk celery, sliced

1 large carrot, diced small

1 can cream of mushroom soup, undiluted

1/2 - 3/4 c. milk, half-an-half, or cream or any combination of them

2+ c. cooked shredded turkey (or chicken, lentils, or white beans)

Simmer the wild rice and the chicken broth until the rice is just cooked enough to eat.

Add to the crock pot and stir in the mushroom soup, dairy, and cooked turkey. In the pot you cooked the rice in heat the oil. Saute the onion, celery, and carrots until cooked, but not tender. Add to the crock pot. Cook on high for 1 - 2 hours. Taste and adjust salt or pepper (I used Mortons nature seasons)

Twice-Baked Praline Sweet Potatoes

2011-11-24T18:39:00.001-05:00

3 large sweet potatoes

1/4 c. sweetened condensed milk

1/4 - 1/2 c. brown sugar

1/2 stick butter

1 tsp. pumpkin pie spice

3 egg whites

1 tsp vanilla

Scrub and poke the sweet potatoes with a fork all over. Microwave for 5 minutes on both sides or until cooked through.

When cool enough to handle cut the potatoes in half and scrape put the centers leaving the skins intact. Mash the potatoes. Using a hand whisk, whisk together the mashed sweet potatoes, condensed milk, sugar, butter, spice, egg whites, and vanilla. Whisk it all really well, taste and adjust seasonings keeping in mind you want it a little sweeter than you want it to taste after it's cooked.

Spoon back into the skins. Top with the nut mix, and bake at 350 for 35 minutes until the nuts are cooked.

Nut topping:

3 Tbsp butter

1/2 c. brown sugar

1/2 c. pecans

Dash pie spice and cayenne pepper

Combine all together. You can replace the nuts with oats if you have some one in you family who doesn't like nuts, or half nuts half oats to suit what you have on hand.

Apple Marinated Flank Steak

2011-11-23T22:00:00.002-05:00

1 flank steak

McCormick Steak Seasoning

3 c. apple cider

3/4 c. oil

1/3 Worcestershire Sauce

1 beef bouillon cube

1 Tbsp granulated garlic

Dash coriander
2 - 4 drops liquid smoke (optional)

Combine the cider, oil, Worcestershire sauce, beef cube, garlic, coriander, and liquid smoke.

Sprinkle both sides of the steak generously with the steak seasoning and rub in. Place in the marinade, cover, and refrigerate for 3 - 4 hours.

Remove from the marinade, sprinkle with meat tenderizer, poke all over with a fork, and sprinkle again with the steak seasoning.

Place on a broiler pan and broil for 8 minutes, flip and broil an additional 8 minutes.

Let rest for 10 minutes, slice, and serve.

Bacon Spatzle

2011-11-21T18:35:00.002-05:00

I saw someone mention not too long ago that they had bacon spatzle. Enough said, it had to be done.

I would normally add sauteed onion as well but I can't stand them right now. Whole chopped or green would both be great.

I served this with a side of steamed kale drizzled with Italian salad dressing. Don't salt or season the chicken and go really light on the salt in the water when cooking the spatzle. Between the bacon and the kielbasa there is more than enough.
Look for this at Presto Pasta Nights over at Briciole this week.

1/2 lb bacon

1 kielbasa, sliced thin

1 chicken breast, cut into tiny cubes

4 c. hot cooked spatzle

1/4 - 1/2 c. half-an-half

Saute the bacon until crisp, remove and crumble. Pour off all but 2 Tbsp of the drippings.

Add the Kielbasa to the pan and cook until browned around the edges

Push the kielbasa to the side and add the chicken, sauteing until cooked through.

Turn the heat to medium low, and add the hot spatzle and stir. Continue stirring until the juices from the pan are mixed in and the spatzle starts to take on their color.

Add the half-an-half to taste and stir in.

Top with the cooked, crumbled bacon and serve.

Port au Fino Salad

2011-11-20T19:51:00.000-05:00

My family isn't very big on traditional cranberry

sauce, so we serve this every year instead.

1 (3 oz) box cranberry jello

1 (3 oz) box raspberry jello

1 c. boiling water

1 c. red grape juice

1 can whole berry cranberry sauce

1 can crushed pineapple, undrained

1 large apple, cored, peeled, and grated

3/4 c. chopped pecans

1 pkg cream cheese, softened

1 c. sour cream

Powdered sugar to taste

Place to two packages of jello in a large bowl. Add the boiling water and stir until the gelatin is dissolved. Add the whole berry sauce and stir until it is mixed in. Add the pineapple, apple, pecans, and red grape juice. Pour into a 9x13 and chill until thick but still viscous. Stir and continue to chill until set, at least 5 or 6 hours.

Before serving mix together the cream cheese and the sour cream. Add powdered sugar to taste. I don't really like tons, just enough to make it slightly sweet and less tangy but not quite frosting.

Spread the cream cheese mix on top of the cranberry layer and garnish with more chopped pecans.

Kalamata Olive and Caramelized Onion Bread

2011-11-14T14:00:00.000-05:00

I have decided I need more interesting breads.
This is the first in what I hope turns in to several
weeks of experiment with different flavors.

4 Tbsp. Butter

2 Tbsp Oil

3 Small (or 1 large) onion, cut in half and sliced

1 Tbsp sugar

1 1/4 c. water

2 springs fresh rosemary

2 c. kalamata olives

1/4 c. brine from the olives

5 c. flour

1/4 tsp salt

2 Tbsp yeast

1 1/2 tsp dough enhancer (optional but highly recommended)

1 - 2 Tbsp poppy seeds

Melt the butter and oil in a large skillet over medium heat. Add the onions and cook until translucent. Sprinkle with the sugar and turn the heat to medium low. Continue cooking, on low, for 30 minutes, stirring occasionally, until the onions are golden and have shrunk in size.

In a blender combine the water and rosemary. Blend until the rosemary is chopped and let sit for 10 minutes. Add the olives and and olive brine and blend until the olives are chopped.

Pour into the bottom of a bread maker. Add the onions. Top with the flour, salt, yeast, and dough enhancer, in the order written.

Put on the pizza dough setting.

When the bread is done, grease a large baking tray, and shape the dough into two balls, with minimal handling. Brush the top with oil and sprinkle with the poppy seeds, and cover with a light cloth. Let rise in a warm place, until almost doubled in size.

When the bread has risen, remove the cloth and bake at 350 for 45 - 55 minutes, until the top is golden brown. Let cool for 10 minutes and enjoy.

Chocolate-Caramel-Bacon Bark SRC

2011-11-07T07:00:00.002-05:00

It's the Secret Recipe Club reveal today! And as I perusing my assigned blog, Cheap Ethnic Eatz, I ran across a post entitled "Bacon Chocolate Bar".

I knew I was done looking.

Well not done looking, I don't think I will ever been done looking, she has tons of great looking recipes and is adding more, maybe even working on a cookbook, but I knew I had found my test recipe. I had to make two changes though. I wanted to add caramel, and I wanted the bacon to show, so that people who might not be appreciative of the flavor combination would not touch my candy.

I used dark chocolate in this recipe but I think milk would be really good too, and since the chocolate flavor isnt as strong as with dark the bacon would stand out more. With the caramel sauce you want one that is thick at room temperature so it doesn't run out of the candy when you cut it.

This was my first time baking bacon, and it turned out perfect. I just put it on a metal tray and baked at 400 for 10 - 15 minutes until crispy and then drain on a paper towel.

1 bag chocolate chips

2 - 3 Tbsp. caramel sauce

6 strips bacon, cooked until crispy and then crumbled

Melt the chocolate in the microwave or a double boiler. If using the microwave, only melt until most of the chips are soft and stir to melt the rest of the chocolate.

Spread half of the chocolate on wax paper into a 6 to 8 inch circle. Drizzle with the caramel sauce and stick in the freezer until the chocolate is set and the caramel is thick, about 15 minutes. I actually did that while cooking the bacon.

When the chocolate and caramel are firm, spread the remaining chocolate on top and sprinkle with the crumbled bacon. Return to the freezer for about 15 minutes.

Remove and chop off pieces as you want to eat them, the caramel gets soft and runs out if you cut it all at once. This is good for about 2 days afterwards due to the bacon getting soggy if you leave it.

But why would it last that long?

Curried Soup

2011-10-26T11:18:00.002-04:00

I planned on using garbanzo beans in this, and I really would have liked to but I didn't have any bottled.

So I subbed black eyed peas instead and I really like that. One cup of cooked lentils would also work. In place of the alphabet pasta you could use crushed ramen, Israeli couscous, or cooked rice.

I stirred a little sambal olek into the top for some more heat.

And a very special thanks to pintesert and Better Homes and Gardens for this tasty recipe

I also plan on sending this to Presto Pasta Nights, being hosted over at Food Hunters Guide to Cuisine.

1 onion, chopped

Oil

1 carrot, cut into cubes

3 c. vegetable broth

1 Tbsp green curry paste

large dash garam masala

1 c. fresh or frozen green beans

1 can beans, drained

1/4 c. alphabet pasta

Heat the oil in a pan and saute onion for 1 minutes. Add the carrot and continue sauteing until the onion is tender. Add the broth, green paste, garam masala, frozen green beans and beans. When the carrots are tender and the pasta and cook 2 minutes until tender.

Chocolate Cream-Cheese Swiss Buttercream

2011-10-22T09:10:00.000-04:00

I consider Swiss Buttercream to be one of the best frostings out there, it's light and silky. The added cream cheese and chocolate just made it all that much better.

3 egg whites

3/4 c. white sugar

9 Tbsp unsalted butter, at room temperature

2 (8 oz) pkg. Philadelphia cream cheese, softened

1 1/2 c. semi-sweet chocolate chips

Cook the chocolate chips in the microwave for 2 minutes. Stir. If its not mostly melted cook another minute, repeating until melted. Don't cook until completely melted, you can get the last of the lumps out by stirring it. On that note, stir the chocolate until the lumps are out. Place in the refrigerator to cool, removing every few minutes to stir. Leave in the fridge until the chocolate is no longer hot but not solid either. Around room temperature.

Whisk the egg whites and sugar together in a large bowl.

Place in a pan over water and cook,

whisking, until the egg whites reach 160.

Place the bowl on a towel to dry the water and

prevent water from falling into the mixing bowl.

Pour the egg white into a mixing bowl,

beat on high until doubled in size, opaque white,

and the sides of the bowl are no longer warm.

Drop the butter in, one tablespoon at a time.

Then drop in the cream cheese and beat until it is

of spreadable consistency again.

Beat in the melted and cooled chocolate,

scrape the bowl and beat until smooth.

I used this to filled and frost a three layer 8-inch

cake and even had about 3/4 c. frosting left over.

Chicken with Orange Glaze SRC

2011-10-10T07:00:00.004-04:00

This month for the Secret Recipe Club I got the very lovely Vanderbilt Wife. And I picked out a tasty looking recipe called Tilapia with Honey-Tangerine Sauce. The combination of tangerine with soy and honey looked droolingly delicious.

Right off I knew I had to make one change, since I cant eat fish, but I knew it would be great over chicken too, so I tried that. I made a few other changes to suit what I had on hand but you can be sure as soon as I can find tangerines I am going to make the sauce exactly the way she did.

I served it with rice, stir fried peas, and apple-pears.

1 Tbsp butter

1 shallot

1/4 c. orange marmalade

1/4 c. water

1/4 c. low sodium soy sauce

1 Tbsp honey

1/2 tsp. sesame oil

dash ground ginger
1 large Tbsp cornstarch

3 large chicken breasts

Saute the butter and shallot until tender. Add the marmalade, water, soy sauce, honey, sesame oil, and ginger. Whisk the cornstarch with water and stir in.

Trim the chicken and cut in half lengthwise. Lightly season with salt and cook in oil on both sides until cooked.

Spoon the sauce over the chicken and broil for 3 - 6 minutes until the sauce is sticky looking.

Tex-Mex Casserole

2011-10-05T19:01:00.000-04:00

I have seen several versions of this floating around on the internet lately. One blog said it was a Taste of Home Best casserole recipe, though I couldn't find it on their site.

I like to make this with only 1/2 lb of the beef and add a can or two of beans, black, pinto or kidney would all work great.

Due to technological difficulties I can't post pictures at this time, sorry!

********

1 lb ground beef

2 Tbsp. Taco seasoning

1 onions, chopped

2 cloves garlic, minced

1 can corn, drained

1/2 green pepper, chopped

3/4 c. salsa

1 can enchilada sauce

2 Tbsp. Italian salad dressing

1 (8 oz.) pkg cream cheese

1 small can sliced black olives (optional)

2 c. cheese

6 corn tortillas, cut into wedges

Cook the ground beef and taco seasoning together, crumbling the meat, until cooked all the way through. Add the onion, garlic, and pepper. When the onion is tender add corn and cook 2 minutes longer. Add remaining ingredients except cheese and tortillas. Stir to combine well.

Place half the meat mixture in the bottom of a 9x9 casserole dish. Top with 3 of the tortillas and 1 c. of the cheese. Top with remaining meat mixture, tortillas and cheese.

Bake at 425 for 15 - 20 minutes.

Onion Rings

2011-10-01T16:00:00.003-04:00

**********

2 1/2 c. flour

1/2 tsp. cayenne pepper

2 Tbsp paprika

1/2 tsp. thyme

1/2 tsp. oregano

1/4 tsp. cumin

black pepper

1/2 - 1 tsp salt

1 egg

1 c. milk

3/4 c. soda (I used apple soda)

1 1/2 c. panko crumbs

2 really large onions, sliced and separated

Combine the flour and next 7 ingredients.

Toss the sliced onions and the flour mix. Remove the onions rings and set aside.

In a separate bowl whisk together the eggs, milk, and soda.

Immediately whisk in the remaining flour mix.

Dip the eggs in the batter and the coat with panko crumbs.

Cook in hot oil on both sides until brown.

Drain on a paper towel.

Sauce Recipe

1/4 c. mayo

1/4 c. sour cream

1/4 c. ketchup

2 tsp. Worcestershire sauce

1 1/2 Tbsp. horseradish

1/2 tsp. paprika

1 1/2 tsp. honey

Pinch Thyme

Pinch cayenne pepper

Pinch Black Pepper

Whisk all together.

Taco Sauce

2011-09-28T14:00:00.006-04:00

I was trying to recreate Taco Bells taco sauce, while not quite the same, it is similar and still taste great.

What type pepper you use depends on how hot this will be. If you dont want any heat add half of a seeded Anaheim pepper. Jalapenos will make it somewhat spicy and serranos and a little hotter and then if you want it super spicy use a habanero. Most of the heat is in the seeds, so leave them out for a milder sauce.

**********

1 (15 oz) can tomato sauce

1/2 tsp. chili powder

1 Tbsp vinegar

1/8 tsp. paprikas

1/4 tsp. cumin

1 /8 - 1/4 tsp freshly cracked black pepper

1 Tbsp dehydrated onions

1 - 2 cloves garlic, minced fine

1 pepper, chopped fine

2 tsp. parsely
Salt to taste (I didn't end up needing any)

Combine all in a pot and simmer for 10 minutes. Serve over quesadillas, nachos, other Mexican food, as the sauce on Tex-Mex Pizza, over chicken or eggs, or just with chips.

Crock Pot Pepper Steak

2011-09-26T11:00:00.014-04:00

I like this recipe a lot for the simple fact that like any good crock pot recipe, you toss it all in the pot and leave it till it's done. And when it is done, you have a tasty home cooked dinner.

(This is where the picture would go if I had one, sorry)

*********

1 Beef Roast, any cut, 3 - 4 lb.

1 can diced tomatoes, undrained

1 medium onion, coarsely chopped

1 green pepper, chopped

1 red pepper, chopped

1 1/2 Tbsp. Worcestershire Sauce

1 beef bouillon cube, crushed

1 c. rice

Combine all the ingredients, except rice, in a crock pot. Cook on high until beef is done,

usually between 4 1/2 - 6 hours.

The bottom of the crock pot should have about an inch of liquid in it, if not, add water.

Add the rice and re-cover crock pot. Cook an additional 30 minutes.

Stir to combine the veggies and rice and serve with the beef.

I usually shred the beef before I add the rice.

Pumpkin Penuche Cinnamon Rolls

2011-09-25T13:30:00.007-04:00

It's finally starting to cool down where I am. And by cool down I mean finally in the mid 80's. But it's nearing the end of September, so cool or not, out come the pumpkin recipes. Check the end of the post for links to some of my other pumpkin recipes, both sweet and savory.

2 Tbsp. yeast

1/2 c. sugar

1/4 milk, warm

3/4 c. warm water

1 (15 oz.) can pure pumpkin, divided

2 eggs

1 tsp. salt

4 c. flour, Plus more as needed

Combine the warm milk, water, sugar and yeast in a large bowl. Let sit for 5 minutes. Add half the can of pumpkin, eggs, and salt and stir to combine. Add the flour, 1 cup at a time, until mixture starts to pull away from the sides of the bowl and forms a dough. Add flour an knead until it is elastic. Return to bowl and let rise about 30 minutes in a warm place (it wont rise very much) Roll out into a large rectangle. Spread with

1 stick butter, softened

Other half of canned pumpkin leftover from the dough

brown sugar to cover

cinnamon

nutmeg

Roll up and slice about an inch thick. Place in a greased baking pan about 1/2 inch apart and let rise again. Bake at 350 for 30 - 40 minutes. Let cool slightly and frost.

This made enough for a 9x13 and a 9x9

Penuche Frosting:

4 Tbsp. butter

1/2 c. packed brown sugar

2 Tbsp. milk

1 c. powdered sugar

In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk, bring to a boil. Cool slightly. Beat into powdered sugar until smooth. Pour into a plastic bag, cut a hole in the side and drizzle over slightly cooled sweet rolls.

The dough is very orange, and the frosting is light enough that with a little food coloring it would also look orange, I thought it would be fun to put something green in to the top to make them look like little pumpkins themselves.

My Pumpkin Collection:

Pumpkin Enchiladas

Pumpkin Chili

Pumpkin Black Bean Soup

Pumpkin Cream Pasta

Pumpkin Biscuits

Pumpkin and lots of Other Stuff Muffins

Pumpkin Chiffon

HH6 And Taco Soup

2011-09-18T08:00:00.001-04:00

So this soup isn't really my recipe at all. I mean I make it all the time, but I didn't come up with it.

But when I got this months HH6 Cooking Club challenge and was thinking about it, this came to mind. The challenge itself I wasn't worried about sticking too, I usually keep a large pantry pretty well stocked, along with a large deep freeze full of meat and other frozen stuff, and a 2 year supply of all the basics, wheat, rice, sugar and such, plus Husband Man had just gotten back from Sams club. I was set.

But then the next night I found myself needing to make something for dinner. And while I had all the essential, I didn't really feel like making a huge dinner. So I grabbed several things from the pantry and dinner was ready in a flash, using mostly pantry staples.Which really embodies the idea of the challenge. Which is

We all need to be prepared in the event of a disaster. You have stuff in your pantry and fridge/freezer. If a disaster should strike today and you have no access to going to a grocery store but your stove/grill is still working, what would you make with what you have on hand?

1 lb. ground turkey or hamburger
1 packet taco seasoning (About 2 Tbsp)
1 can diced tomatoes
1 can corn
1 can pinto beans
1 can kidney or black beans
1 can chicken broth
1 c. Ketchup

Brown meat.

Add remaining ingredients. Simmer one hour or longer. Can be dumped in a crock pot for the afternoon.

This can also be made without the meat all together, just skip it and add an extra can of beans.

The next day I drained the soup and cooked rice in the liquid. Then I added it back to the mix, added some cheese, and used it as a filling for enchiladas. Just fill tortillas with the mix, roll and place in a casserole dish, top with enchilada sauce and bake until heated through.

Fresh Blueberry Peach Pie

2011-09-17T17:30:00.005-04:00

This is another recipe from my mom.
She used to make it in the summer when the peaches where ripe.

One time I didn't have the lemon jello on hand
(this is also good for people who avoid pre-processed stuff)
just make a lemon curd and toss the fruit with that.

Pie Filling

1 c. sugar

3 Tbsp. cornstarch

1 c. water

¼ c. lemon flavored gelatin powder

4 c. sliced peaches, peeled

¾ c. blueberries

Pastry Shell

Sweetened Whipped Cream

Combine sugar and cornstarch in a medium saucepan. Stir in the water. Bring to a boil over medium heat; stirring constantly, until the sauce is thick and translucent. Remove from heat, and add gelatin, stirring until gelatin dissolves. Cool.

Combine peaches and blueberries in a large bowl. Add gelatin mixture; toss gently.

Spoon into prepared pastry shell.

Cover and chill 1 hour or until set. Serve with sweetened whipped cream.

Pastry Shell

1 ¼ c. all-purpose flour

1 Tbsp. sugar

½ tsp. Salt

½ c. slivered almonds, coarsely chopped

1/3 c. vegetable oil

3 to 4 Tbsp. Water

Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pie plate.

Bake at 375° for 20 minutes. Cool on a wire rack.

Pizza Bites

2011-09-16T18:30:00.007-04:00

(They don't look like much, don't let that fool you)

These are simple little pizza bites that are great for a fun kids dinner, a picnic, or as an appetizer. We LOVED them. Feel free to play around with different toppings in the center. Whatever you normally like on your pizza will be good. Next time I am going to try meat lovers, and add sausage and bacon.

I also want to freeze some and see how they do. I will update later with the results. If it works this would be a great treat to have on hand to pull out for quick snacks. UPDATE: They worked great frozen. I froze them overnight and then I microwaved one from frozen and it got hard as a rock. But I defrosted the rest, and that only took 30 minutes, and then microwaved it for 20 seconds and it was warm and soft. So it takes a little pre planning to eat them from frozen, but not too much.I just put them flat on a tray and froze them until they where solid, about 2hours, and then put them in a freezer safe plastic bag.

You can use whatever dough and sauce recipe you prefer but I have included mine as well, just in case.

I don't remember the pkg size of the pepperoni, it said it had 90 pepperoni. After the 48 reserved, I think it was about 3/4 c. chopped.

1 batch pizza dough

1 Batch Sauce

1 1/4 c. mozzarella cheese, shredded

1 1/4c. cheddar cheese, shredded

2 pkg pepperoni

1/4lb deli sliced turkey pastrami

1/2 bell pepper, chopped

Reserve 48 pepperoni's. Chop remaining pepperoni and turkey pastrami. Mix the mozzarella, cheddar, pepperoni, pastrami, and bell pepper. When the sauce is cooled add it to the cheese mix.

Roll the dough out really thin and cut into 2 inch squares. Spray 4 mini muffin pans with cooking spray. Press one dough square into each muffin cup. Fill with cheese and sauce mixture. Top each cup with one reserved pepperoni.

Bake at 350 for 20 minutes or just until the dough looks cooked. Let cool in pan ten minutes before removing.

Makes 4 dozen.

Souvlaki Kebabs

2011-09-15T20:00:00.006-04:00

I love the way the vegetables don't get too soft or soggy in this, they stay very crisp/tender without being to far in either direction. If you grill just the vegetables without the meat they make a great side dish or vegetarian entree. For a side I like to use eggplant, zucchini, onions, and red bell peppers. Mushrooms and cherry tomatoes might be nice as well.

Sauce:
3/4 c. lemon juice

1 1/2 c. soy sauce

3/4 c. red wine vinegar

2 c. olive oil

1 Tbsp oregano

4 - 6 cloves garlic, minced

1 lb pork, cut into cubes
1 medium zucchini, sliced about 1/4" thick
1 red bell pepper, cut into 3/4" cubes
1 onion, cut into chunks

Combine all of the sauce ingredients. Remove 1/2 cup and refrigerate. Add the meat to the remaining marinade, cover and refrigerate 4 hours or overnight.

1 hour before cooking add the zucchini, pepper, and onion to the reserved marinade.

Skewer the meat and vegetables. Throw away the meat marinade and reserve the vegetable marinade. Bake at 350 for 12 - 15, flip over and brush the meat with the marinade from the vegetables, bake an additional 10 - 12 minutes.

This is great with a quinoa or rice pilaf. I also like the meat tucked in a pita with lettuce, tomato, cucumbers, and tzatziki sauce.

Spiced Apple Rice Krispies

2011-09-15T08:00:00.002-04:00

These where supposed to look like apples. I didn't really get that far cause I didn't have the right decorations and I was feeling a little lazy about it all.

You can see what they are supposed to look like at "Everday Mom", since thats where I got the idea in the first place

4 Tbsp. Butter

10 oz marshmallows

8 oz. rice krispy cereal

3 packets Alpine Spiced Cider Mix (Or other powdered apple cider mix)

Red food coloring

Melt the butter over medium heat. Add the marshmallows and stir until melted and smooth. Stir in the apple packets and food coloring. Stir in the cereal and mix well.

Butter your hands and shape into balls. Decorate as desired and enjoy!

Juicy Herb Pot Roast

2011-09-14T08:00:00.001-04:00

1 beef roast

oil

1 tsp. Granulated Garlic

1 onion, chopped (dehydrated work great)

1 Tbsp oregano

2 tsp. paprika

2 beef bouillon cubes, crushed

1 cup water

Heat oil in a large skillet. Sear the beef on both sides and place in a crock-pot. Sprinkle all the seasonings on top and drizzle slowly with the water. Don't pour it or it will wash the seasonings off the meat.

Cook on low for 6 hours, until cooked, but not falling apart. Shred with a fork, this should be a little hard to do, don't wait until the meat is falling apart on its own.

Cook, shredded, for 2 hours on low until the meat is very tender and the liquid is coating the mat enough to make it sorta saucy.

Red Beans and Brown Rice

2011-09-13T07:00:00.008-04:00

I started my first blog , Bean Basics, in July of 2009, long before I started this blog. It was pretty specific though, it had to be a bean recipe. But since I was cooking with mostly beans, as a meat replacement at the time, it wasn't a huge deal. In fact it was really fun to write down all the creative things I came up with. This was the first recipe I posted there, it wasn't something I came up with on my own by any means, but it was one of my favorite recipes ever. My mom used to make it all the time when I was a kid. It's cheap to make, really simple to throw together fast, and it tastes like bacon. Don't let the simplicity of it not intrigue you, this is really fantastic, nothing else tastes quite like it.

What's not to love?

1 lb bacon

2 cans red beans

1 small onion, coarsely chopped

2 heaping tbsp. flour

1 tbsp. dried parsley

1/2 tsp. salt

1/4 tsp. chili powder

1 - 2 cloves garlic, minced

1/2 tsp. black pepper

Dash Mortons Natures seasons (optional)

Dash Tabasco sauce

3 or 4 c. cooked brown rice

Cook bacon until nice and crispy and then remove from pan. Saute the onion in the bacon grease until tender. Whisk in the flour and cook until thickened.

Combine the liquid from beans and enough water to make 2 cups, add to the pan and whisk in. Cook until thick and bubbly. Add the beans and remaining ingredients and simmer 10 minutes. Top with reserved crumbled bacon and serve over brown rice.

Since beans have a lot of protein on their own I don't actually crumble the bacon on top like my mom did. We have BLT's for lunch and reserve just the drippings for dinner.

Perfect Brown Rice

2011-09-12T14:13:00.004-04:00

I have a hard time with brown rice. It usually starts getting sticky and burning on the bottom of the pan before it's done, which I can never get it, it always stays crunchy in the middle. Either way it doesn't taste good. If you don't have this particular problem crongrats! You can continue on your merry way without having to read this post. If you CAN'T get it to work though, this is for you. And it's really simple too.

2 c. brown rice

4 c. water

Salt to taste

Pour into a casserole dish, the water should be about an inch deep. Cover with tinfoil and bake at 350 until rice is tender. This takes about 40 minutes.

You can season it any way you want, chicken broth, onions, carrots, herbs, any other flavorings you want before you bake.

Pecan Crusted Chicken - SRC

2011-09-12T07:00:00.016-04:00

So this in only my second month in the Secret Recipe Club. For those of you who missed it last month, I am assigned a blog, and I get to pick any recipe from said blog. I then make the recipe and blog about it myself. Someone returns the favor and I get to see which of my recipes was enjoyed by someone else.

So I was given the blog "Everyday Mom". One recipe really stood out to me a lot, the Pecan Crusted Chicken. Usually when I try out new recipes I don't stick exactly to the recipe, I tweak it a bit. But this was something I hadn't ever tried before, and I wanted to try it exactly as she meant it to be.

Next time I make it though I am going to make a few small changes. I am going to add a lot more mustard to the egg mix and use 4 shallots instead of the just the one. I still can't decide my stance on the lemon zest, I loved it! But it also felt a little out of place at the same time. It was juicy and tender and I liked it. I also only used 2 chicken breasts here, because I always cut mine in half lengthwise first, that change made it so I only needed 2 eggs. I'm also toying with the idea of making something with a bacon crust...

I served it with Packard Potatoes, and buttered peas.

Pecan Crusted Chicken

4 Boneless, skinless chicken breasts
1 c. Roughly chopped pecans
4 Tbs. Butter
1 Shallot, minced
1 c. Panko
2 tsp. finely grated lemon zest
1 tsp. minced fresh thyme leaves
1/8 tsp. Cayenne pepper
3 Eggs
3 tsp. Dijon mustard
1/4 tsp. Ground black pepper
1 tsp. Seasoned Salt
1 c. All-purpose flour

"Using a fork to prick chicken several times then sprinkle with salt. Place on wire rack set over baking sheet, refrigerate while preparing coating.

In a food processor, chop nuts until they resemble a coarse meal. Over medium heat, melt butter, swirling pan constantly until butter is golden brown. Add shallot and a pinch of kosher salt. Cook shallots until light brown, stirring constantly. Reduce heat, add Panko and nuts. Stirring frequently cook until golden brown about 10-12 minutes. Transfer mixture to shallow dish or coating plate. Add lemon zest, thyme and cayenne, stir to combine.

In second shallow dish beat eggs, mustard and black pepper.

In third shallow dish mix together flour and seasoned salt.

Remove chicken from refrigerator, pat dry with a paper towel. Working with 1 piece at a time, dredge chicken in flour, then egg mixture, allow extra to drip off. Coat each side of chicken in panko nut mixture, pressing gently so crumbs adhere. Transfer coated chicken to wire rack, set in baking sheet. Repeat until all chicken is coated.

Bake for 20-25 minutes or until thickest part of the chicken reads 160 degrees on an instant read thermometer. "

Her recipe for Apple Rice Krispies also stood out to me, I will be trying it out this week and then let you know how it turns out later. And for Halloween I want to make some orange pumpkin ones as well.

And this recipe for hash was a close second for being my test recipe.

Chocolate Chip Cookie Bars

2011-09-11T22:30:00.003-04:00

I love chocolate chip cookies. I mean who doesn't? But I hate dropping them into cookies, baking, cooking, lifting them off the tray, trying not to eat them all as they come out of the oven, and then shaping more for the next tray. It's all a hassle. So that's why I like cookie bars. You dump them all in the pan, spread it out and bake. It's even better if someone else makes them for you.

These are perfectly crumbly without being dry and hard, and chewy without sticking to your teeth and being too gluey. Thats cause of the addition of cor syrup. I know what you are thinking, "CORN SYRUP??? Do you know how bad that stuff is for you??" But come one people, it's a dessert!! It's not going to be good for you no matter WHAT you do to it. So add a little, it makes them perfect. The recipe looks really familiar to me, I think it might be the Neslte chocolate chip cookie recipe with corn syrup added baked in bar form.

2 1/4 c. all- purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
1/4 c. corn syrup
3/4 c. white sugar
3/4 c. packed brown sugar
1 tsp vanilla extract
2 eggs
1 (12 oz.) package semi-sweet chocolate chips
1 cup oats (or nuts)

Cream together the butter and corn syrup. Next beat in the white sugar and the brown sugar. Then add the eggs and vanilla.

Combine the flour, baking soda, and salt. Beat into the butter mixture.

When combined beat in the chocolate chips and oats. Dump into a 11x13 casserole dish and spread out so it's even. Bake at 375 for 20 - 25 minutes.

They are darker in color than a chocolate chip cookie, I thought they were burned, or at the very least going to be too dry to eat. Not so! Just take it from me but don't ask how I know, eating half the pan in one sitting will give you a stomach ache.

Tzatziki Sauce

2011-09-11T08:00:00.001-04:00

This is great with slouvaki, falafel, or even just sliced roast beef in pitas. It's also good with corn chips for a snack.

For a simple dinner sprinkle chicken with Greek Seasoning and pan sear, serve with tzatziki sauce and a side of Mediterranean seasoned orzo or quinoa. I like it on sunny side up eggs for breakfast.

I also like to serve it on a "Veggie Delight Platter" similar to what the local cafe serves. Arrange pita wedges, sliced tomatoes, cucumbers, red onions rings, alfalfa sprouts, kalamata olives, tzatziki sauce and hummus on a platter. This makes nice light and tasty party food.

For a simple lunch throw all the things from the platter idea into a tortilla for a simple wrap.

1 c. greek yogurt, plain yogurt or sour cream

1 tsp. lemon juice

Dash Tabasco

1 tsp dried dill

3 cloves garlic, miced

1/2 large cucumber

Salt to taste

Peel the cucumber and cut into quarters lengthwise. Scoop out the seeds and grate the cucumber.

Stir everything together and taste, adding more dill or garlic, etc. depending on your tastes. Go really easy on the seasonings at first, they tend to "develop" as they sit. So let it sit for a couple hours and then see if it still needs more spices.

Packard Potatoes

2011-09-10T19:16:00.009-04:00

I have a cookbook my grandma gave me, one that the ladies she went to church with compiled. It's something that has been around as long as I can remember, the book with the pink gingham cover. This book in fact:

Fast forward 20 years. I'm at a friends house and she pulls out the exact same book! It turns out, our Grandparents where friends. They are both in the cookbook. So with renewed interest in what it contained, I flipped through and found a great looking recipe. And guess who submitted it? That's right, Friends grandpa. It look me a little while but I finally got around to making them. I'm sorry I waited. Everyone in my house loved them.

And in my usual fashion, I had to change them a little based on what I had on hand and to tailor it to our tastes.

Here is the Original

Mashed Potatoes Deluxe

2 1/2 qt. chicken broth

8 russet potatoes

6 medium carrots, cut into 1 inch lengths

1 large onion, cut into quarters

1 tsp dill (dried or fresh)

6 Tbsp. butter

3 Tbsp parsley

2 Tsp. salt

1/2 tsp ground pepper

In a large pot, bring chicken broth to a boil. Add potatoes; cover. Lower heat. Boil 15 minutes. Add carrots and onions; boil 20 minutes until potatoes and carrots are tender. Drain potatoes and carrots in a colander; cool 5 minutes and peel.

In a large bowl, combine potatoes, onions, dill and butter. Mash with potatoes masher. Add parsley, salt, and pepper; mash again. Heat and serve warm.

So here's what I did to it:

I used Yukon Gold potatoes and chopped them up a bit first because I was in a hurry and I wanted them to cook faster. I also didn't want to carrots to get too soft cause I wanted orange streaks in my potatoes. Since the potatoes where now smaller, I boiled the carrots and onions first, for about 5 minutes, them I added the potatoes and boiled until tender. And I used chicken bouillon cubes instead of broth.

So I boiled everything and drained it like the original. Mashed them, leaving the carrots in streaks. I left out the dills cause Husband Man doesn't like dill except in tzatziki, reduced the parsley about half and added 1/4 - 1/2 cup (I think the technical term is "big glob") of sour cream.

We all LOVED them. They had a great, no, a perfect, texture and flavor without being too heavy or too thin. Just that perfect balance in the middle.

So in conclusion, I want to add a really big "Thank you" to Roger Packard for this great recipe.

Chicken an Dumplin's

2011-09-10T08:00:00.002-04:00

I have my good friend Mary to thank for this recipe. I changed it a little, but the dumplings are her grandmothers recipe, and they are amazing. I had been looking around on the internet and found some other recipes that looked complicated and fussy. These where so simple and yet still tasted wonderful.

I usually clean my chicken of fat and such before I cook with it but not here, that helps flavor the broth, esp since I don't start with a whole chicken, I cheat with just the breasts.

5 large chicken breasts

3 large carrots, cut in half

3 stalks celery, cut in half

1 large onion, cut in quarters

4 chicken bouillon cubes

10 c. water

1 family size can cream of chicken soup

2 c. flour, plus more for dusting

Combine the chicken breasts, carrots, celery, onions, chicken cubes, and water in a large stock pot. Simmer until the chicken is just tender. Remove from heat and strain, reserving the cooking liquid.

Place the chicken an vegetables in the fridge to cool down.

Simmer the chicken stock on medium-low for about and hour to reduce it a bit. Taste at this point, if it's good leave it alone, if it tastes weak add chicken bouillon cubes, one at a time, until it taste right.

In a separate bowl combine the flour and just enough of the chicken stock to make a dough, leaving it slightly on the sticky side. Dust it quite heavily with flour and place between wax paper. Roll out to less than 1/4 inch thickness, but not too thin. Cut into strips, about 3/4 inch wide but 1 1/2 inches long.

Meanwhile combine the chicken stock and cream of chicken soup, whisking until smooth. Add the dumplings, stirring as going so they don't stick together.

Take the chicken and vegetables from the fridge, chop up the carrots, celery, and onion into pieces and add to the dumpling and sauce. Shred the chicken and add to the pan. Continue cooking until heated through and serve.

You can also add some peas to yours if you wish though I'm not sure how traditional that is. If using frozen, I recommend putting them in a bowl covered with water and cooking them in the microwave until bright green and then adding them after the chicken.