Food Blog

Individual Potato Cups

2010-04-09T08:09:00.000-07:00

Ingredients:

6 -8 Whole Potatos
1 Stick Butter (I used a little less)
Slat & pepper
1 cup shredded cheese
1/2 cup diced ham (optional)
1/4-1/2 c. scallions
12 tea. whole milk (or 2%)

Directions:

Pierce Potatoes and cook in Microwave until slightly soft (about 12-15 min). Set aside and let cool until you can handle them. When they are cooled, slice them about 1/4 in. thick into rounds.

Place 1/4 Tbsp pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, ham and scallions. Repeat layers: potato, salt & pepper, cheese,ham, scallions. (I only did 2 layers, but I suggest going up to 3 because they shrink when they cook.) Top each mold with another pat of butter and drizzle each with 1 tsp of milk.

Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.

*** these are not for the health food conscious. I am going to try it out with olive oil instead of butter and then a little sour cream for the moisture. They were super yummy. I was just overwhelmed by the amount of butter in them and I even cut it down from the original recipe.

Amazing Thanksgiving Dinner

2009-11-26T15:12:00.000-08:00

Today was a first for me. I have made a handful of Thnaksgiving dinners before, but today I did the entire thing by myself, and everything turned out amazing. Here was our menu...

Turkey

Ingredientsnocoupons

3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon freshly chopped sage leaves
1 1/2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon freshly chopped thyme leaves
3 tablespoons unsalted butter, softened at room temperature
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry

Directions

Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.

Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup whole milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Stuffing

I cooked small sausage balls and then used prepared stovetop stuffing to cover them. Then I cooked them in the oven later in the day to warm them up and make the outside crispy. I cooked them for about 20 minutes at about 350. They were delicious.

Gravy

Made with the turkey drippings.

Rolls

Rhodes Rolls

Jell-O Salad

Strawberry Pretzel Squares
(Source: Kraft Foods)

2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Green Beans

Ingredients

1 pound green beans, trimmed
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly grated orange zest
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup sliced almonds, toasted (see Tip)

Directions

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Million Dollar PB Cookies

2009-11-04T15:10:00.000-08:00

I wish I had thought of this....

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

Beef and Broccoli Stir-Fry

2009-10-18T15:21:00.000-07:00

Beef and Broccoli Stir-Fry

Ingredients:
1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef stir fry
5 tbsp. oil ½ c. beef broth
¼ c. onion, chopped
1 clove garlic, minced
½ c. carrot strips
2 c. broccoli flowerets
¼ tsp. red pepper, crushed, dried

Directions:
In bowl stir cornstarch and soy sauce. Add beef to coat. · Cover and refrigerate 4 hours or overnight. Drain, reserve marinade. · In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. · Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. · Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. · Add broth and reserved marinade (If you dont have any leftover Marinade, mix 1 t. cornstarch with 2 t. soy sauce.) Stir constantly bring to boil over medium heat and boil 1 minute. · Add vegetables. Cook 2-3 minutes until heated. Serve over rice.

Moist Pumpkin Spice Muffins

2009-10-18T09:17:00.000-07:00

I made these muffins last Monday. They were Delicious! There is a Cream Cheese Frosting Recipe, but I didn't use it...trying to eat a little healthier. I found these beauties at Pioneer Woman Cooks. Check out here site...she gives great step by step instructions and has amazing pictures.

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup Walnuts or Raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Famous Chicken Wings

2009-10-17T07:53:00.000-07:00

This recipe comes from my dad's mom, Grandma Sharron. They are surely famous in our family. My mom made them for us while we were growing up. This was the first time I had made them on my own. They turned out pretty yummy. This is the only recipe that I have where I fry something. I normally dont like fried food.

Famous Chicken Wings

Ingredients:

2 ½ lbs. chicken wings or drummets

2 tsp. garlic salt

Cornstarch

Eggs

Oil

¾ c. sugar

½ c. rice vinegar

¼ c. pineapple juice

3 T. ketchup

1 T. soy sauce

1 T. accent

Directions:

Sprinkle in garlic salt, let sit for 2 hrs in the fridge.

Roll in cornstarch, then eggs(whisked together) then fry in oil till medium brown.

Mix everything else Together. Lay chicken on pan. Cover in sauce.

Cook at 325 for one hour. Turn 4 times (To cook each quarter). Every time I turn them I get a spoon and spoon the sauce onto the chicken.

Halloween Treats

2009-10-15T07:48:00.000-07:00

I spent the other night cooking some sweet Halloween Treats for some neighbors and for a party we were having. These White Chocolate Covered Strawberries make cute little ghosts.

I dont really have a recipe. I used Bakers white chocolate squares, melted in the microwave and then dipped the strawberries. then I used milk chocolate chips and melted them with a little vegetable oil (to make it thinner) and made little faces on them.

Here are all the Halloween treats on a plate. I thought they all turned out great.

Eric's Hot Wings

2009-10-14T07:39:00.000-07:00

The first thing that my husband said when I took a picture of his wings the other night was.."Sweet, I made the blog". These were a hit at our BYU Football party.

3 1/2 pounds chicken wings, tips discarded
1 teaspoon cayenne pepper (add more if you can stand it)
salt and ground black pepper to taste
1 cup honey
1/2 cup butter, melted
1/2 cup hot sauce

Preheat an outdoor grill for medium heat and lightly oil grate.
Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

Pumpkin Pie Bites

2009-10-12T07:29:00.000-07:00

I found these sweet bites at Bakerella. She is amazing and I always love her ideas. I even used her recipe for the pumpkin pie...they were delicious and really not that hard.

Roll your premade crust a little thinner than normal. Use a pumpkin cookie cutter or a round cookie cutter and make the stem out of scratches. Cut them out and place them into mini cupcake pans. You can try to fill them all, but make sure the crusts are not touching. I left a couple of empty spaces in the pan.

This is what they look like before you bake them. Make sure you brush the crust that is showing with egg white.

Looks good, now lets finish them off...

The finished product looks great and tastes great.
I think hubby downed more than a handful of these.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional (for the choc. drizzle)
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust. Brush the crust with egg white.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Pumpkin Pie Pops

2009-10-11T07:12:00.000-07:00

I was in the mood to be in the kitchen yesterday, so I have lots of things to post. Here are some pumpkin pie pops that I made. If you love pie crust, then you will love these.

First you buy pre made pie crust, roll it out with some flour. I made the crust a little thinner than normal, and next time I might even go a little thinner. Use whatever shape cut out you want and cut as many as you can.

Lay one pumpkin down and put a Popsicle stick onto the crust.

Dollop a little pie filling (whatever filling you LOVE) right in the center. Wait...dont put too much or it will squeeze out of the sides. Then take another pie crust and set it on top.

Then you need to push the sides down with the corner of a Popsicle stick...Like this. Oh, and then take an egg white and brush the top of these so they don't burn. Then Bake them for 12-15 minutes at 375.

Dont they look yummy...(one tip...make sure you push the crust tightly around the stick...otherwise they will be loose when they come out).

Use a little melted chocolate if you would like to dress them up a little. And then enjoy!

Cream Cheese Bacon Chicken

2009-10-09T09:55:00.000-07:00

My husband loves Chicken Cordon Blue, so I figured I would try this next recipe that I found at Sunday Baker.

Cream Cheese Bacon Chicken
4 chicken breasts
1/2 block soft cream cheese
fresh chives
bacon strips (about 10)
salt to taste
2-4 T. butter

Cream Sauce
1/2 c. water
3T. butter
2 chicken bouillon cubes
1 c. heavy cream
1 clove minced garlic
1/2 c. shredded Parmesan
salt and pepper to taste
1 T. cornstarch

Put the chicken into a gallon-size Ziploc and pound to about 1/8" thickness:

Mix together the chopped chives (about 2 T.) and the soft cream cheese. Spread about a T. or so onto each flattened chicken breast. Top with a few small pats of butter:

Roll up the chicken and wrap a couple of bacon slices around. Secure with a toothpick:

Lay the rolls in a greased baking dish and sprinkle with a dash of salt. Put into a 375 degree oven for about an hour, or until juices run clear, uncovered. (you can broil the last few minutes if you want the bacon really crisp).

While that's baking, it's time to make the sauce. In a saucepan, over medium heat, add the butter, water and chicken bouillon cubes. Heat to a boil, dissolving the cubes. Add the heavy cream, bringing back to a soft boil for about 1 minute. Add the cheese, garlic, salt and pepper. If you would like your sauce thick, in a small bowl mix together 1 T. cornstarch with 4 T. hot water. Add this mixture to the cream mixture, whisking over the heat. It will immediately start to thicken. Remove from heat.

When the chicken is done, serve with the delicious sauce poured over the top. I also serve linguine pasta on the side with the sauce. Ohhh, so good!

Chocolate Pumpkin Pie

2009-10-07T09:39:00.000-07:00

If you haven't already noticed. I love Fall, and the main reason...pumpkin flavored desserts. I have been searching for something similar to this for a long time. I am going to try it this weekend. I will let you know how it goes. I found this one on Baking Bites.

Chocolate Pumpkin Pie
Graham Cracker Crust*:
2 cups graham cracker crumbs
1/4 cup butter, melted and cooled
1 tsp pumpkin pie spice or cinnamon
1 tbsp sugar

Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)

Preheat oven to 350F.
Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate. Bake 12-15 minutes, until just beginning to brown at the corners.
Set aside to cool completely before filling.

Turn oven up to 425F.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425F. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
Cool completely on a wire rack before cutting and refrigerate if storing leftovers.

Serves 8-10.

*While I typically like graham cracker crusts with pumpkin pie (and the one pictured here has a graham crust), this pie is also excellent with a regular crust. Use the instructions for this single crust pie to make and prebake the shell, then fill it with the pumpkin filling and bake as directed above.

Pumpkin Pie Swirled Brownie Tart

2009-10-04T17:47:00.000-07:00

I found this one at Picky Palate. I figured I would try it out today. I didnt try the topping. I thought I had everything for it and I didnt, so I just used whipped cream. I would rate this one an 8. Worth trying.

Pumpkin Pie Swirled Brownie Tart

2 rolls Pillsbury pie crust, thawed (or use your own pie crust recipe)

2 boxes brownie mix (8×8 inch size)

1 Cup pumpkin, from can like Libby’s

1/4 Cup granulated sugar

1/4 Cup evaporated milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg beaten

______________

4 oz softened cream cheese

1/2 Cup powdered sugar

1 Tablespoon milk

1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Unroll pie dough from packaging and press into 2 tart pans with removable bottoms or 2 pie pans work just fine too. If you are using a pie pan make sure it’s not a deep dish style, the brownie mix will not fill to the top. With a fork, poke holes into the bottom of each crust then bake the pie crusts for 15 minutes then remove from oven. Prepare each brownie batter according to package directions. Pour each of the mixes into your tart or pie pan.

2. In a large bowl beat the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined. Divide into 2 equal parts and dollop spoonfuls over each brownie pie. Take a knife and carefully swirl pumpkin pie into brownie batter without over swirling. You should see swirls. Be careful not to run your knife too far down tearing the crust. Bake for 35-38 minutes or until a toothpick comes out nearly clean when poked in the center of the brownie pie. Remove and let cool completely before slicing.

3. In a large bowl mix the cream cheese, powdered sugar, milk and cinnamon until smooth and creamy. Place dollops over each slice of pie. Serve with a tall glass of milk, enjoy!

8 slices

Marshmallow Fondant

2009-05-26T20:19:00.000-07:00

I found this recipe at this link. I love it and use it all the time, so I thought I should post it so that I always have access too it. Hope you enjoy it too.

MM (Marshmallow) Fondant Recipe

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.

Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.

When you are ready to use the rested fondant, the first thing you need to do is decide what size you will need to roll your icing to.

Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds

(please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.

Now is the best time to add your food coloring. I prefer to store my fondant in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.

Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.

OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant down, sprinkle with more corn starch, and then roll fondant out to desired shape. Some teachers advise that you grease the counter, put the fondant down, and lightly grease the top of the fondant as need to prevent sticking.

I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant over the cake. What was the top of the fondant that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.

Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.

I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant, I will sometimes roll it thinner. The MM Fondant is very forgiving and rarely tears but everything has it limits.

The technique that I use is to gently roll the icing on the rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.

Quickly place the fondant at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant will then “fall” into place. You should also have a bit of overhang over the edges.

You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.

If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.

I keep a clean, soft pastry brush close by, to move the cornstarch around.

Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.

Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.

To trim the excess fondant, you can use a sharp knife.

I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.

If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.

Well, you have finished the covering of your cake.

Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.

Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.

Lemon Poppy Seed Cakes with Lemon Mousse

2009-03-12T20:25:00.000-07:00

These are a must try. I am excited to get a chance at these. I am putting the recipe down so that I dont loose it.

Lemon Poppy Seed Cakes with Lemon Mousse
Ingredients:
For the cake:
1 1/2 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup egg whites (from about 3-4 eggs)
3/4 cup milk
1/4 cup freshly squeezed lemon juice
zest of one lemon
1 tbsp. poppy seeds
8 tbsp. unsalted butter, melted

For the lemon syrup:
1/4 cup lemon juice
1/4 cup water
2 tbsp. sugar

For decoration:
fresh strawberry slices (you could also use fresh raspberries, etc. Be creative!)

For the mousse:
1 1/2 tsp. gelatin
2 tbsp. cold water
1 1/4 cups whole milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup sugar
1/4 cup cornstarch
1/4 cup lemon juice
2 tbsp. lemon zest
1 cup heavy cream

Directions:
To make the cake, preheat the oven to 300 degrees F. Line the bottom of a 9×13″ pan with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Stir to combine. In a separate bowl combine the egg whites and milk. Make a well in the center of the dry ingredients and slowly add the egg white mixture while stirring with a whisk. Add the poppy seeds and the melted butter and mix with a whisk until smooth. Pour the batter into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes. Turn the cake out onto a wire rack to cool completely.

While the cakes are cooling, prepare the lemon syrup. Combine the lemon juice, water and sugar in a small saucepan and heat until the sugar is dissolved. Remove from the heat and let cool to room temperature.

Prepare to assemble the desserts. Line the bottoms of 4-5 ramekins with rounds of parchment paper. Make a ring out of another piece of parchment paper to line the edges of the dishes. (You could also use clean soup cans.) Once the cake has cooled, cut out rounds of cake and place into the bottoms of the prepared containers. (I cut a piece of card stock to fit the bottom of a ramekin, and then traced around it with my knife to cut the rounds so that they fit nicely.) Brush the cake rounds with the lemon syrup. Place strawberry slices around the perimeter of the dishes, snugly against the parchment paper.

To make the mousse, in a very small bowl sprinkle the gelatin over the water and let sit while you prepare the cream. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and whisk until you have a thick, smooth paste. Set aside. Meanwhile, add the milk to a saucepan. Scrape the seeds from the vanilla bean into the milk, and add the remaining part of the bean to the pot as well. Heat over medium-high heat until boiling. Remove from the heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (Pour through a fine mesh strainer if this happens.) Remove the vanilla bean. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens. Add the lemon juice and zest, cook for 30 more seconds, and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap directly on the surface of the pastry cream so that it does not develop a skin as it cools to room temperature.

Whip the heavy cream until stiff peaks form. Gently fold it into the cooled pastry cream. Spoon the mousse immediately into the prepared ramekins so that it reaches just above the top of the strawberry slices. Level the top and refrigerate until set. Remove the desserts from the ramekins, peel off the parchment paper and serve.

Pesto with Farfalle Pasta with Roasted Chicken

2008-10-24T21:44:00.000-07:00

Recipe created by Cristina Ferrare

Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.

Ingredients:

Pesto:

4 cups fresh basil leaves
4 cups Italian parsley springs
4 large cloves garlic
1 1/2 cups olive oil
1/4 tsp. salt

Roasted Chicken Salad:

1 cup diced Roasted Chicken
1 cucumber , peeled, seeded and diced
2 cups mixed greens
1/4 cup roasted pine nuts
1/2 lemon , juiced
Parmesan cheese
1/4 cup sliced black olives
1/2 pound farfalle pasta
Handful pomegranate seeds

To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.

To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds

Chicken Enchiladas

2008-10-24T21:42:00.000-07:00

Recipe created by Cristina Ferrare

These chicken enchiladas make a great family meal—and they're simple to make!

Ingredients:

16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

Chicken Pot Pie with Cornbread Crust

2008-10-24T21:40:00.000-07:00

Recipe created by Cristina Ferrare

This is a feel-good meal! It's traditional without a catch but very satisfying—not to mention easy and fast.

Ingredients:

Filling:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce

Crust:

3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Roasted Chicken

2008-10-24T21:34:00.000-07:00

Ingredients:

Roasted Chicken:

2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well

Marinade for one chicken:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Pumpkin Walnut Cookies

2008-10-13T13:07:00.000-07:00

Pumpkin Walnut Cookies
By: Land O'Lakes

Cookies Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup (8 ounces) canned pumpkin (pumpkin comes in 15 ounce cans; not pumpkin pie filling)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts

Frosting Ingredients:

2 cups powdered sugar (I recommend sifting this)
1/4 cup (1/2 stick) unsalted butter, softened
1 (3-ounce) package cream cheese, softened (I used 1/3 less fat Neufchatel cheese)
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
Walnut pieces, if desired

Direcetions:

· Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.

· Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely. (I let them cool on the baking sheet for 5 minutes before transferring them to a cookie rack to finish cooling - they are soft and delicate, so be careful.)

· Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.

Yield: 5 dozen cookies

Fondant

2008-10-06T10:47:00.000-07:00

I tried a new fondant recipe the other day and I loved it. It was a marshmallow fondant. It wasn't the easiest recipe in the world, but it taste a lot better than the normal fondant.

Here is another recipe that I found with great reviews that I am going to try soon. It was a rolled butter cream fondant.

Turkey Tetrizzini

2008-10-06T09:26:00.000-07:00

Makes a lot—can ½ recipe for smaller portion or freeze.
Sauce:

¾ c. butter or margarine
¾ c. all-purpose flour
1/8 t. nutmeg
1 quart milk
2 c. chicken stock or canned condensed chicken broth, undiluted (use turkey juices from crock potted turkey sandwiches-recipe below)
4 egg yolks
1 c. heavy cream
1 pkg/ (1 lb.) thin spaghetti
6 c. cooked leftover turkey or chicken cut into 1 ½ inch pieces
2 cans (6 oz. size) whole mushrooms, drained (you can use fresh mushrooms, just sauté quickly in a little EVOO or butter to soften)****You all know I dont like Mushrooms...I just leave these out****
1 pkg. (16 oz.) sharp Cheddar cheese, grated (2 cups)

1. Make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 teaspoons salt arid the nutmeg until smooth. Gradually add milk and turkey stock; bring to boiling, stirring constantly, boil 2 minutes, or until slightly thickened.
2. In small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot-do not boil. Remove from heat. When thick, add turkey and mushrooms to sauce. If you are using fresh mushrooms, sauté first until tender in a little butter.
3. Meanwhile, in 8 quart kettle, bring 6 quarts water to boiling; add 2 T. salt and the spaghetti; cook until noodles are done, drain in colander. Return spaghetti to kettle. Add sauce; toss lightly until the spaghetti and sauce are well combined.
4. Place mixture in two 12x8x2 inch baking dishes. Sprinkle cheese over noodles and bake for 45 minutes at 350 degrees.

Mock Kneades Turkey Avacado Sandwiches

2008-10-06T09:24:00.000-07:00

1 turkey breast/roast (bone-in)
Chicken Boulion
Montreal Steak Seasoning
1 c. water or 1 c. chicken broth

Place turkey breast in a crock pot and sprinkle with chicken bullion and Montreal Steak seasoning generously. Pour 1 c. water in the bottom of the crock pot. Cook in crock pot for 4-6 hours on medium heat, or until done.

When turkey is cooked, take out of crock pot and shred into large shredded chunks. Put the following items on your turkey sandwich:

Thick sliced bread
Avocado, sliced
Tomatoes, sliced
Mayonnaise
Bacon, cooked until crispy
You can drain the turkey broth and save for the Turkey Tetrazzini dinner (recipe above).

Yummy Salmon

2008-10-06T09:22:00.000-07:00

Sprinkle Lemon Pepper on top of Salmon.
In a bowl, mix 2 T. Soy Sauce, 2 t. olive oil, 2 t. sugar. Brush on top of Salmon. Broil for 6 min, then flip, and repeat the steps (sprinkle and brush), then broil another 6 min.

First Couponing Grocery Trip

2008-09-27T15:58:00.001-07:00

I have started couponing. For those of you who don't really know what this is, check out the Pinching your Pennies website. They have a lot of great information on how to save money on your grocery bill. It is a job though. It can take a lot of work. Hopefully as I get going I will get better and better at it so that I can save my family some money. This is a photo of my first couponing trip. I think I spent like $60 on groceries and saved about $30.

Stovetop Barbecued Lentils

2008-09-23T19:34:00.000-07:00

This is a healthy recipe that I found that I want to try.

Stovetop Barbecued Lentils
Quick and easy, this barbecue favorite is absolutely addictive. A great make-ahead dish for a potluck or a picnic, it's loaded with fiber.
Yield: 2 quarts; 8 (1/2-cup) servings

Ingredients:
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or dark honey
1 1/2 cups brown lentils, rinsed
Salt and pepper to taste

Instructions:
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

Pot Roast

2008-09-20T18:31:00.000-07:00

Ingredients:
1 Beef Roast(2-5 lbs) (I usually buy what is on sale)
1 packet onion soup mix
1-2 cans cream of mushroom soup(1 if smaller roast, 2 if larger)
Montreal Steak Seasoning (I make it without this sometimes, and it still works)

Directions:
Season Roast with steak seasoning (or salt and pepper), sprinkle and pat onion soup mix in. Pour Cream of Mushroom Soup mix on top. Cook for 8 hours on low in the crockpot. I have found that if I try cooking it for 6 hours, that it is usually done, but now nearly as tender. The longer you cook it, the better it gets.

Lemon Chicken Crossaints

2008-09-20T18:29:00.000-07:00

Meat Mixture:
3 lbs. chicken, cooked & cubed
½ t. salt
½ t. pepper
2 T. green onions, chopped
Refrigerated crescent rolls
4 T. butter
1 pkg. (8 oz.) cream cheese
4 T. milk
Dash of garlic salt and lemon pepper

Mix all ingredients together except crescent rolls. Put chicken mixture on wide edge of rolls. Roll into crescent shape. Bake for 20 minutes at 375 or until golden brown. Serve with rice and lemon sauce:

Lemon Sauce
1 c. sour cream
1 can cream of chicken soup
1-2 T. lemon juice
Salt & pepper

Simmer until warm and combined. Serve over rice.

****I Love this dinner. I have another recipe that I called Chicken Pillows, and I thought I loved that one until I tried the Lemon Chicken Croissants. This dish had a lot more flavor than any of the others that I have seen. ****

Sweet N Sour Chicken

2008-09-20T18:26:00.000-07:00

By: Laura May

Ingredients:

4 skinless chicken breasts, cooked and cut into 1 in. cubes

Celery, Bell Pepper, Onion or Pineapple

(Whatever you want with yours)

2 c. Ketchup

2 c. brown sugar

2 T. Mustard

2 T. Worcestershire Sauce

2 T. Soy Sauce

Directions:

Cook the Chicken, pineapple and bell pepper.

Mix all ingredients except the first two in a small bowl

Pour sauce over chicken mix in a sauté pan and cook until warm.

Serve over rice.

Navajo Tacos

2008-09-20T18:23:00.000-07:00

Navajo Taco Fry Bread:
2 c. flour
1 c. water
½ to ¾ t. salt
3 t. baking powder
Mix together, put in ball and break in pieces. After rolled out pieces deep fat fry in hot oil. **If you don’t have time to make homemade fry bread, buy Rhodes dough instead & thaw until ready to fry.

Top fry bread with the following:
Taco Meat
Taco Flavored Pinto Beans (I soak and cook them in the crockpot all day and then season them.)
Shredded cheese
Sour cream
Lettuce
Tomatoes
Onions
Olives

Crock-pot Cream Cheese Chicken

2008-09-05T21:26:00.000-07:00

By: Tamber McAllister

Ingredients:
1 envelope Italian Herb Chicken Seasoning
½ c. butter/margarine
1 can Cream of Chicken soup
1 8-oz cream cheese
6 chicken breast halves

Directions:
•Turn crock-pot on high. Melt butter, then mix in dressing.
•Put Chicken into crock-pot and coat with Mixture. Then Place remaining ingredients inside.
•Cover and cook on high for 2-4 hours. Take out chicken and shred with 2 forks
•Remove sauce from crock-pot and allow to cool. Place in resalable freezer bag.
•Freeze. To serve, thaw to bubbling hot and serve over potatoes, rice or hot buttered noodles.

Italian Chicken Strips

2008-09-05T21:25:00.001-07:00

By: Tamber McAllister (altered from Paula Dean)

Ingredients:
1 cup seasoned bread crumbs
1/2 c up freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter (I use egg whites when wanting healthier meal)
Marinara sauce or honey mustard, for dipping

Directions:
1. Preheat Oven to 400 deg.
2. Place all of the seasonings in a pie place and mix together. Dip the chicken strips into the melted butter and then into the Italian seasoning.
3. Place on a baking sheet. Cook for 20 minutes or until chicken is cooked all the way through. Serve with marinara or honey mustard sauce

Homemade Oreo’s

2008-09-05T21:24:00.001-07:00

By:Tamber McAllister

Ingredients:
2 boxes devils food cake mix
4 eggs 1 ½ c. shortening
Cream Cheese Frosting

Directions:
•Mix together and roll into walnut size balls.
•Cook for 9 min at 350.
•Frost the middle of 2 cookies with cream cheese frosting.

Pumpkin Spice Cookies

2008-09-05T21:23:00.001-07:00

By: Tamber McAllister

Ingredients:
1 box spice cake mix
1 c. canned pumpkin
1/3 c. butter (soft)
2 eggs
½ c. Milk
2 c. mini chocolate chips

Directions:
•Mix all ingredients.
•drop onto cookie sheet.
•Cook 7-10 min. at 375.
•Let cool on pan for 2-3 min.
•Sandwich with Cream Cheese Icing if wanted

Famous Chocolate Chip Cookies

2008-09-05T21:21:00.000-07:00

By: Tim Covington

Ingredients:
2 c. butter
4 c. flour
2 t. baking soda
2 c. sugar
5 c. oatmeal (blended to fine powder)
24 oz choc. Chips
2 c. brown sugar
1 t. salt
8 oz Hershey’s Bar (grated)
4 eggs
2 t. baking powder
2 t. vanilla
3 c. chopped nuts

Directions:
•Cream butter and sugars.
•Add eggs and vanilla.
•Mix with flour, oatmeal, salt, baking powder and baking soda.
•Add choc. Chips, Hershey and nuts.
•Roll into balls, place 2 in apart on baking sheet.
•Bake at 375 for 10 min.

Easy Gluten Free Peanut Butter Cookies

2008-09-05T21:20:00.000-07:00

By: Misty Covington

Ingredients:
1 c. Peanut Butter
1 c. Sugar
1 eggs

Directions:
•Mix ingredients well together.
•Flatten with a glass that has been coated with sugar.
•Bake at 375 for 8-10 minutes.
•These are very dense, but very good fudge like. Make them bite size.

Gluten Free Brownies

2008-09-05T21:19:00.000-07:00

By: Baby cakes Bakery in New York

Ingredients:
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons
plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened
applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source

Directions:
•Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
•In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
•Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unfolding.

Lemon Cookies

2008-09-05T21:18:00.000-07:00

Cookie Ingredients:

1 lbs. butter
1 c. powdered sugar
1 ¼ c. cornstarch
2 c. Flour

Icing Ingredients:

2 c. powdered sugar
1 lemon juice (approx. 1/3 c.)
Zest of 1 lemon

Directions:
•Butter and Powdered sugar together, then add cornstarch and flour.
•Bake at 350 for 10-12 minutes.
•To make icing stir sugar and lemon juice until syrupy consistency, then add lemon zest.
•Put on cookies when they are cooled.

Peanut Butter Surprise Cookies

2008-09-05T21:17:00.000-07:00

By: BYU Cooking Network

Ingredients:

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Directions:
•Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
•In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
•Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
•Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Favorite Chocolate Mousse Pie

2008-09-05T21:15:00.000-07:00

By: Terre Covington

Ingredients:

½ c. milk

20 large marshmallows

1 extra large Hershey’s With Almonds Graham cracker crust

2 small box whipping cream

Directions:

· Melt milk & marshmallows over low heat. Add the mellows one by one.

· Slowly add in the Chocolate bar one piece at a time.

· Refrigerate mixture.

· Mix one box of Whipping cream till Firm. Fold into chocolate.

· Pour mixture into graham cracker Crust.

· Mix more whipping cream until firm. Add in powder Sugar and vanilla to taste. Top on pie.

· Serves 8.

Crunch Top Apple Pie

2008-09-05T21:14:00.001-07:00

By: Amy McAllister

Pie Ingredients:

Dough for double 9-in pie crust
(Homemade, frozen, or refrigerated)
¾ c. sugar
1 T. Flour
1 t. cinnamon
Dash salt
3 ½ c. peeled, shopped cooking apples
16 oz apple sauce
1 T lemon juice
2 T. butter, chopped into small pieces

Crunch Topping Ingredients:

3 T. flour
1 T sugar
Dash salt
1 T. butter (room temp)

Pie Directions:
• Preheat oven to 425 deg.
• Line a 9-in pie pan with half of dough
• Combine sugar, flour, cinnamon, and salt in a bowl.
• Stir in apples, sauce and lemon juice.
• Spoon apple mix into pie pan an dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

Crunch Directions:
• Combine flour, sugar and salt in a bowl.
• Using a for, cut butter into mix until crumbly.
• Sprinkle over top crust.
• Bake 10 min., then reduce to 350 and continue to bake for 45 min.

Extremely Tender Pork Crock-pot Spareribs

2008-09-05T21:12:00.000-07:00

By:Tamber McAllister

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomatoes in Puree
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

· Separate ribs and cut in half so that they fit into the crock-pot.

· Mix All ingredients together and place in the crock-pot with ribs.

· Cook on Low for 6-8 Hours. These are so tender that I can’t keep them on the bone. It ends up being like shredded pork, but it is really good.

Corn and Black Bean Salad

2008-09-05T21:11:00.000-07:00

By: Amy McAllister

Ingredients:
12 ears corn
1 c. chopped cilantro
½ c. cider vinegar
1 c. olive oil
1 ½ t. salt
¼ t. pepper
3 cans black beans
3 jalapeno chilies, seeded and minced
1/3 c. chopped red onion

Directions:
• Heat 6 quarts of water.
• 2.Add corn and cook covered for 5 min.
• Drain and cut corn kernels.
• Wisk cilantro, vinegar, oil, salt and
• pepper.
• Add corn, beans, jalapenos, and onion.

Summer Strawberry Salad

2008-09-05T21:08:00.000-07:00

By: Tamber McAllister

Salad Ingredients:

1 bag baby leaf spinach

1 head of romaine lettuce

1 granny smith apple

1 red apple

1 ½ c. sliced strawberries

½ c. craisens

½ c. grated parmesan cheese

½ c. sugar almonds (or toffee almonds)

Dressing Ingredients:

2 T. lemon zest

2 T. lemon juice

2 t. mustard seed

½ c. sugar

1/3 c. olive oil or canola oil

Directions:

· Mix all salad ingredients except almonds.

· Wisk together dressing ingredients, pour over salad when ready to serve.

· Sprinkle almonds on the top.

Cafe Rio Salad Dressing

2008-09-05T21:07:00.000-07:00

Ingredients:

1 package buttermilk ranch dressing

(powder)

3 tomatillos

1 c. mayo

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 t. cayenne

Directions:

· Mix all ingredients in the blender and chill.

Famous Sugar-Lemon Crusted Salmon

2008-09-05T21:05:00.000-07:00

By: Tim Covington
Ingredients:

4 lbs of Salmon
6 Lemons (zested)
¾ c. sugar

Directions:

· Zest Lemons and mix lemon zest with sugar.

· Place topping over Salmon the night before you cook it to let it marinade.

· Place in a Foil pouch and cook for about 20 minutes at 350 or on the grill until it flakes when poked with a fork.