Pumpkin Cookies

This recipe is from my friend April. They are very yummy. My kids ate a lot of them. We made them before Thanksgiving and took them to all of their primary teachers.

INGREDIENTS
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour

6 tablespoons butter
8 tablespoons milk
1 cup packed brown sugar
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. COOL and add confectioners' sugar and vanilla. Spread over warm cookies.

Slow Cooker Roast

I couldn't find the recipe on the website I got it from (http://www.slowandsimple.com), but here it is from memory. Paige even ate this one and asked for seconds. Bryn told me that I need to make it again sometime. It was very tender and yummy. Logan kept asking for more chicken. (Every meat is chicken to that boy.) I used a pork roast because that is what I had in the freezer.

3 to 5 pound roast (beef or pork)
1 can chili sauce
1 package onion soup mix
1 can coke (Yes, I used the caffeine free coke I had such a hard time purchasing a while back)

Place the roast in the slow cooker. Mix the other three ingredients together and pour over the roast. I started this in the morning and cooked it on low all day. We ate it for supper with Heavenly Hashbrowns and salad.

Dinner for a Friend, Part 4

Yesterday was my last meal to finish out the baby gift for my friend. I decided to be brave and experiment with a new recipe that got Bryce's and one sister's vote as something to try. It was not "spicy hot", though I was worried it might be. I'll just say it was interesting. As Bryn said: "It doesn't look too appetizing. . . it has a weird texture. . . but it tastes pretty good." I served this soup with a green salad, butter dips, and another sister's Weight Watchers Key Lime Pie.

Satisfying Lentil Soup

* 4 medium carrots, chopped
* 2 celery ribs, chopped
* 1 large onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon minced fresh gingerroot
* 2 teaspoons curry powder
* 2 garlic cloves, minced
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground coriander
* 5 cups water
* 2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth or vegetable broth
* 1 package (16 ounces) dried lentils, rinsed
* 2 tablespoons minced fresh cilantro
* 3/4 teaspoon salt
* Dash pepper

In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.

Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 203 calories, 3 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 31 g carbohydrate, 15 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Butter Dips
These are a favorite from when I was a little girl. We would beg Mom to make these when we had soup. My kids love them, too.

1/3 cup butter
2 1/4 cups all-purpose flour
1 Tbsp sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1 cup milk (or buttermilk)

Melt butter in 450 degree oven in 13x9" pan. Remove the pan from oven as soon as butter it melted.

Sift together flour, sugar, baking powder, and salt. Add 1 cup milk. Stir slowly with fork until dough just clings together (about 30 strokes).

Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times

Roll out 1/2 inch thick into a rectangle, 12x8". With a pizza cutter, cut the dough in half lengthwise, then crosswise into 16 strips. Dip each strip in butter on both sides and lay close together in two rows in pan.

Bake until golden brown, about 15 to 20 minutes. Serve hot.

Key Lime Pie

1 graham cracker pie crust
1 (4 serving size) package sugar-free lime jello
1/4 cup boiling water
2 containers (6 oz each) key lime pie light yogurt
1 (8 oz) container fat-free whipped topping

Dissolve the jello in the boiling water. Whisk in yogurt. Fold in the whipped topping and then fill the pie crust. Refrigerate at least 2 hours or overnight.

Thanksgiving is coming up!!

Thinking about Thanksgiving and all the possibilities of yummy food this holiday season had me looking through my recipes for some of my favorite pies that still have the "traditional" apple or pumpkin flavor, but not necessarily the traditional presentation. Here are a few recipes that I like and maybe you might want to try them for your holiday meal this year.

Caramel Apple Cheesecake

1 can (21 oz) Apple Fruit Filling, divided
1 10" graham cracker crust (I tried a 9" the first time and it was very full)
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 tsp vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 Tbsp chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.

Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minutes. Arrange apple slices around outside of edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around the edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8-12 servings.

Double-Layer Pumpkin Pie

4 oz cream cheese, softened
1 Tbsp milk or half-and-half
1 Tbsp sugar
1 1/2 cups thawed cool whip
1 graham cracker pie crust
1 cup cold milk or half-and-half
2 pkgs (4 serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whist until well blended, 1 to 2 minutes. (Mixture will be thick.)

Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

Curry Chicken Cranberry Salad

This is a recipe my friend told me was awesome. I haven't tried it yet, but it sounds like a possible use of leftover turkey (since Thanksgiving is close and most of us will probably have leftovers). And since I now have curry in my pantry and I'm getting braver about trying new things, I'm thinking of giving this one a try.

3/4 cup mayonnaise
2 tsp lime juice
3/4 tsp curry powder
1 medium apple, diced
2 cups diced cooked chicken
1/2 cup sliced celery
3/4 cup dried cranberries (I'm thinking Craisins)
2 Tbsp sliced green onions
1/2 cup chopped pecans

Combine the first 3 ingredients well. Add the remaining ingredients, stirring to mix. Chill. If making ahead, add the pecans and onions just before serving. Serves 4-6.

Dinner/Breakfast for a Friend, Part 3

This time I decided to take my friend a breakfast, rather than a dinner. I was planning on making three flavors of scones, but accidentally purchased the wrong ingredient and didn't want to make another run to the grocery store at 9pm. So she got two flavors: Hazelnut Chip Scones and my sister's Double Chocolate Scones. I made the scones as mini scones by making twice as many as the recipe said it would make. (e.g. divide the batter into four portions instead of 2 and then pat out and cut into 8 or 6 pieces, depending on the recipe). I also made a baked omelet and fruit salad to go with it. I was initially planning on just taking these breakfast foods for dinner, but ended up delivering it for breakfast on Saturday. Maybe her hubby even served it to her as a breakfast in bed -- wouldn't that have been sweet?

Hazelnut Chip Scones
These are yummy, yummy, yummy. Definitely use the hazelnut creamer.



* 4 cups all-purpose flour
* 3 tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon cream of tartar
* 3/4 cup cold butter
* 1 egg, separated
* 1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
* 1-1/2 cups HERSHEY’®S Semi-Sweet Chocolate Chips
* Additional sugar

SPICED BUTTER:
* 1/2 cup butter, softened
* 3 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg

In a bowl, combine the first five ingredients; cut in butter until crumbly. In a bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips.

Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.

Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.

Nutrition Facts: 1 serving (1 each) equals 399 calories, 22 g fat (12 g saturated fat), 52 mg cholesterol, 333 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Double Chocolate Scones

2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
2 sticks (8 oz) unsalted butter (1 stick cut into pieces and 1 stick softened)
1 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk
2 Tbsp granulated sugar
1/4 cup confectioners' sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transer to a large bowl and stir in the chocolate chips.

In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.

Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6" in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.

In a small bowl, using a hand mixer or fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones. Yield: 12 servings.


Baked Omelet Roll
Bryn requested ham in the omelet, so I also chopped up some ham to sprinkle on when I put the cheese on.

* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese

Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.

Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.

Breakfast Fruit Salad

* 2 cups cubed cantaloupe
* 2 large red apples, chopped
* 1 cup red or green grapes
* 1 medium firm banana, sliced
* 1/2 cup lemon yogurt
* 1 tablespoon orange juice concentrate

In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. (I included some honeydew and both red and green grapes since my bananas were pretty green and not ready to use.) Yield: 6 servings.

Dinner for a Friend, Part 2

Yesterday I took the following to my friend: Chicken Rice, Plain Jello topped with whipped topping, lettuce salad, apple crisp, and homemade vanilla ice cream. When Bryn got in the van to help me deliver it, she said, "It smells so good." I said, "Yup. Let's hurry so we can come home and eat dinner." I love Chicken Rice and it has been a while since I've made it, so I really enjoyed dinner last night. I even convinced Bryce to just drive home from Rexburg last night without stopping for dinner, so he could enjoy the home-cooked meal I had waiting for him. I don't think we've posted Chicken Rice yet, so here is the way I make it.

Chicken Rice

3 boneless skinless chicken breast halves
2 cups minute rice
2 cans cream of chicken soup
2 Tbsp dry parsley
1/4 tsp thyme leaves
1 tsp dry celery flakes
1 Tbsp dry minced onion
3 cups water

Pound the chicken breasts until they are about 1/2" thick and then slice into 3 to 5 pieces depending on the size of the chicken breast. Dredge chicken in flour and then brown in hot oil in a frying pan. (You don't have to cook the meat through, just brown it to make it look nice and pretty.) Set aside.

Put the two cups minute rice in a 13x9" baking dish. Combine the remaining ingredients together in a sauce pan and bring to a boil. Pour this mixture over the rice and stir to mix it up well. Place the chicken on top of the rice mixture and sprinkle with paprika, if desired. Cover with aluminum foil and bake at 350 degrees for 30 to 40 minutes. This should probably serve 6 people.

Dinner for a Friend

Today was the first day of my baby gift to a friend -- one meal a week for four weeks. This is what I fixed for her family (and my family). In addition to these foods I also took some frozen corn from my parent's garden that I did this year. These recipes are all from Taste of Home or Quick Cooking.

Italian Mini Loaves


* 2 to 2-1/4 cups bread flour
* 4-1/2 teaspoons sugar
* 1 package (1/4 ounce) quick-rise yeast
* 1 teaspoon garlic salt
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon dried parsley flakes
* 1/2 cup milk
* 1/4 cup water
* 2 tablespoons butter, divided
* 1 egg
* 6 tablespoons grated Parmesan cheese, divided

In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes.
Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 25 minutes.
Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves (4 slices each).

Sausage Pasta Sauce
This one has a little bit of a kick, so it doesn't taste like a regular spaghetti sauce. But it is yummy, and the veggies are all blended up, so you just have the chunks of the sausage in the sauce.


* 2 pounds bulk Italian sausage
* 2 medium onions, chopped
* 2 medium sweet red peppers, chopped
* 2 medium green peppers, chopped
* 6 to 8 garlic cloves, minced
* 2 tablespoons olive oil
* 2 cans (29 ounces each) tomato sauce
* 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained
* 2 tablespoons brown sugar
* 4 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon pepper
* 1/4 to 1/2 teaspoon cayenne pepper
* 1-1/2 pounds uncooked bow tie pasta
* 1/2 cup heavy whipping cream
* Shredded Parmesan cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings.
Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese. Yield: 12 servings.



Chocolate Chip Cookie Tart
I used my sister's chocolate chip cookie recipe today and just measured out 18 ounces to put in the pan. I'm thinking this could also be made in a pie pan for those people who don't have a springform pan.

* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) cream cheese, softened
* 2 tablespoons creamy peanut butter
* 1 tablespoon butter, softened
* 2 cups confectioners' sugar
* 1/4 cup milk chocolate chips, melted and cooled

Press cookie dough onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 20-24 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. Place crust on a serving plate. Spread cream cheese mixture over crust to within 1/2 in. of edge. Drizzle with melted chocolate. Refrigerate for 1 hour or until set. Yield: 10-12 servings.

Bread Pudding

I made this recipe up today and it turned out really well.

4-5 pieces of Wheat Bread
eggs
around 1 cup of milk
1-2 teaspoons vanilla
1-2 teaspoons powdered sugar(I used powdered because we're out of regular who does that?)
additional powdered sugar and cinnamon sugar

break up bread in medium sized bowl and add enough eggs for the bread to be thoroughly coated add milk(amounts vary depnding on size of bread slice), vanilla and measured p. sugar. Grease pan(I couldn't fin the right kind of pan so I used a pie pan) and pour into pan. Sprinkle top with lots of cinnamon sugar and p. sugar. Bake at 350 until it sets. Mine took about 30 minutes.

Zucchini, Zucchini Galore

Chocolate Zucchini Cake

Have you ever wondered what to do with zucchini? I have some great recipes that I really enjoy. But this year I came across this one. It turned out great. Very, very chocolatey. My mom has made it with only 1/2 cup cocoa and she is planning on trying it with 1/3 cup. But the 3/4 cup makes an almost "death by chocolate" experience. YUM! YUM! Go to http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe to see a picture and even see pictures of step by step instructions.


1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream, buttermilk, or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty (I left this out)
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
1 cup (6 ounces) chocolate chips, for icing

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.

Best Veggie dip ever!

So Fast, Easy and Yummy!


From Feminine Farmgirl

She Said to use homemeade Mayo. Her recipe can be found HERE

• 1c. Mayonnaise (I used Store bought Mayo with Olive Oil instead of Homemade)
  
• 
  
  2T. Chopped Chives
• 
  
  2T. Grated Onion
• 
  
  2T. Chili Sauce
• 
  
  2t. Vinegar
• 
  
  1/4t. Curry Powder
• 
  
  1/4t. Salt
• 
  
  1/8t. Thyme

Mix and refrigerate until serving!

I didn't use the curry powder because I didn't have any. I also Think it would be good with a little bit of Garlic?

Teriyaki Chicken Stir-fry

This is an easy yummy stir-fry that I like to have in the freezer.

1 1/2 lbs of chicken, sliced into strips or use tenderloin strips, marinated in teriyaki sauce (see recipe below)
1 bag of frozen stir-fry vegetables
Cooked rice
Chow mein noodles

Teriyaki marinade:
1/2 tsp ginger
2 tsp dry mustard
1/4 cup oil
1/2 cup soy sauce (I recommend using the less sodium kind)
1 tsp garlic
2 tbsp molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked thorough and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing directions: Place meat and marinade in a freezer bag. To prepare thaw meat in the frig and prepare as recipe states, or place in a slow book for 2-3 hours. When chicken is done, add to skillet with vegetables and stir fry.

Note: Since I use frozen ck breasts I don't cut into strips I put the whole piece in the crock pot with marinade and then shred the ck after it cooked for a while and then put back in the crock pot a little longer.

Lion House Poppy Seed Cake

This is a yummy cake I made for my daughter's 3rd birthday yesterday. It really is delicious and moist.

1 yellow cake mix
1 pkg (3 oz) instant vanilla pudding (I used white chocolate)
4 eggs
1 cup sour cream
1/2 cup water
1 tsp rum flavoring (I used almond)
1/2 cup butter, melted
1/4 cup poppy seeds

Combine all ingredients in a large bowl. Blend with beaters on low speed. Beat at medium speed for 5 minutes. Pour batter into a greased and floured Bundt pan. Bake at 350 for about 45 minutes. Test with a toothpick. Cool 15 minutes. Turn cake out of pan onto a cake rack to cool completely. Dust with powdered sugar, if desired.

Crockpot Lasagna

My sister posted this on our family's recipe blog. It tried it tonight and it was way yummy. I did use cottage cheese instead of ricotta.

Sauce: (you could make your own favorite sauce; just make sure it's about 65 oz. of liquid before adding the meat)
1 lb. ground sausage or beef (I used Reduced-Fat Jimmy Dean Sausage)
2 1/2 cans (a total of 65 oz.) spaghetti sauce
2 tsp. basil
1 tsp. oregano
2 garlic cloves, minced
Ricotta:
1 lb. ricotta cheese
2 eggs
1 T. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Parmesan cheese
Cheese:
1 lb. Mozzarella cheese
Noodles:
9 lasagna noodles, uncooked

For sauce, brown ground beef or sausage in large fry pan. Add remaining sauce ingredients and heat until just bubbling. Remove from heat.
For ricotta, mix the ricotta ingredients in a mixing bowl.
To assemble lasagna, spray 6-quart crock pot with baking spray (such as Pam). Pour 1/4 of sauce in bottom of crock pot. Layer 3 noodles (may have to break them to get them to fit). Layer 1/3 of ricotta mixture, and sprinkle 1/3 of mozzarella cheese. Repeat layers, ending with sauce. Cover crock pot and cook on LOW for 4 hours. Turn crock pot to KEEP WARM until ready to eat. Approximately 5 minutes before eating, you can sprinkle additional cheese on top.

Our St. Patrick's Day Meal

I tried to come up with some green food to go with the green theme for the day. I added food coloring to my sister's cloud nine biscuits to make them green. They looked funny, but tasted good. We had green salad and made green punch by mixing blue and yellow Powerade (which I purchased at Smith's for $.25 each, thanks to another sister's phone call). The rest of the meal was Garlic Chicken Penne and Frosty Pistachio Delight.

Garlic Chicken Penne

8 oz uncooked penne pasta
1 1/2 cups frozen sugar snap peas
1 pkg (1.6 oz) garlic-herb pasta sauce mix (I used "creamy pesto" by Knorr)
1 pkg (6 oz) sliced cooked chicken

In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions.

Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat. Yield: 4 servings.

Frosty Pistachio Delight

2 1/2 cups chocolate graham cracker crumbs
2/3 cup butter, melted
1 carton (1.75 qts) vanilla ice cream, softened
2 pkgs (3.4 oz each) instant pistachio pudding mix
1 cup plus 2 Tbsp pistachios, chopped, divided
3 drops green food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed
1 jar (11.75 oz) hot fudge ice cream topping, warmed

In a small bowl, combine cracker crumbs and butter. Press into a greased 13x9" baking dish. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack.

In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours.

Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios. Yield: 15 servings.

Meaty Mac 'n' Cheese

I recently purchased the cheap brand of Macaroni and Cheese at the store because it was on sale. My family hated it. (I guess good old Kraft is the best). Anyway, I decided to try this recipe to help use up the boxes of mac and cheese my family won't eat. It tastes pretty good, amazingly. Next time I'll probably try blending the salsa and pimiento and corn in the blender, so Logan won't complain about the little red things in the casserole.

1 package (7.25 oz) macaroni and cheese
1 pound ground beef
1/4 cup chopped onion
1 1/2 cups salsa
1/2 cup fresh or frozen corn
1 can (2 1/4 oz) sliced ripe olives, drained
3 tablespoons diced pimientos
Shredded cheddar cheese
Chopped tomato

Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; heat through. Drain macaroni; add to beef mixture with contents of cheese sauce mix (don't use the milk and butter listed on macaroni and cheese box recipe). Mix well; heat through. Garnish with cheese and tomato. Yield: 4-6 servings.

April's Pancakes

These are pancakes my good friend April made for my family over the weekend. I made them tonight for dinner and my family ate them all. Very yummy!

1 1/2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
3 tbsp oil
2 egg yolks
1 1/2 cups milk
Mix the above ingredients

Beat 2 egg whites and fold into mixture.

Fry on griddle and enjoy!

Buttermilk Pancakes

I made these for breakfast this morning, these were a HIT! I made these with Aunt Joyce's Buttermilk syrup but you can use any kind. Also I used sour milk not buttermilk and it turned out fine

1 3/4 cups flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1 egg(it says to beat it but I didn't)
1 1/2 C Buttermilk
3 T cooking oil(I used vegetable)

In a large bowl mix together flour, sugar, baking powder,baking soda and salt. In another bowl use a fork to combine egg buttermilk and oil. Add egg mixture to four mixture. Stir until just moistened(batter should be lumpy) I had to put in extra milk because it was really thick
Fry as any pancake.


Sour Milk
for every cup measure 1 tablespoon of Vinegar or lemon juice into a glass measuring cup(lemon juice never did work for me, maybe you'll have better luck :) ) then pour milk in until it reaches the 1 cup line. Stir once(or twice). Let sit for 5 minutes before using. It looks and is as thick as buttermilk after standing.

Sausage Rice Casserole

This is a yummy casserole my Mom made for us. I thought I'd share it here with her notes.

I tried this recipe from Taste of Home's Dinner on a Dime, page 154. The person submitting the recipe said, "I fiddled around with this dish, trying to adjust it to my family's tastes. When my pickiest child cleaned her plate, I knew I'd found the exact right flavor combination."

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage (I used 1 1/2 pounds and it was enough for us)
6 celery ribs, chopped (I only used 3)
4 medium carrots, sliced (I didn't add this at all)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain on 3 paper towels.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7x2-inch baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until vegetables are tender.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6-8 servings each)

Flour Tortillas

I made these today so I could make the "Chicken Ole" recipe from a few posts previous. The "Chicken Ole" was yummy and it was nice to not go to the store just for tortillas.

4 cups flour
1/2 cup shortening
1 1/3 cup warm water
salt

Cut shortening into flour until mixture is crumbly. Add salt and warm water. Work water into flour mixture with spoon, then with hands. Divide dough into 2 1/2 inch balls (I just divided the dough into 12 portions) and roll thin with rolling pin on floured surface. Cook on hot griddle, turning when surface begins to bubble. Makes 10 to 12 tortillas.

Blackberry Fizz

Bryn saw this recipe in one of my cookbooks and begged me to try it. So yesterday I completed the process. This is a picture of 3 of the 8 pints I made. (I don't know why, but seeing the results of my canning always gives me a great thrill and contented feeling.) I had about 1 cup left over that we mixed up and tried. It was pretty tasty. Bryn liked it and so did Bryce, though he said that it wasn't quite the flavor he was expecting.

3 qts. fresh or frozen blackberries
4 cups water
3 cups sugar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
2 cinnamon sticks (4 inches), broken
Lemon-lime or white soda

Crush the blackberries in a large kettle. Add water and bring to a boil. Reduce heat to medium and cook for 10 minutes. Strain through a jelly bag (or cheesecloth), reserving juice and discarding pulp.

Add water to juice if necessary to equal 2 qts.; pour into a large kettle. Slowly stir in sugar until dissolved. Place spices in a cheesecloth bag; add to juice. Simmer, uncovered, for 30 minutes. Bring to a boil; remove the spice bag and discard.

Pour hot into hot jars, leaving 1/4 headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. To serve, mix about one-third concentrate with two-thirds soda. Yield: about 4 pints concentrate.

Peanut Butter Apple Dip

This is a quick and yummy dip I made last Friday for Bryn's class Valentine Party. I used reduced fat cream cheese and 3/4 cup brown sugar because I didn't feel like going downstairs to open a new package of brown sugar just for 1/4 cup.

1 (8oz) pkg cream cheese
1 cup creamy peanut butter
1 cup packed brown sugar
1/4 cup milk
sliced apples

Combine the first four ingredients and beat until smooth. Serve with sliced apples.

Pizza Dough

I finally used the dough setting on my food processor to make this dough for our pizza tonight. It was so quick and awesome. I'm so glad I decided to purchase my food processor. It has become a fabulous tool in my kitchen. I made the dough in the morning and then placed it in the fridge for a slow rise. It was beautiful when I dumped it out of the bag to make pizza at suppertime. My sister said she usually makes two 12" pizzas with one recipe. If she wants to make a larger pizza, she will us 2/3 of the dough and use the rest to make breadsticks, which she rolls in melted butter with garlic bread seasoning before rising and baking.


2 teaspoons active dry yeast
1 teaspoon sugar
1 1/4 cups warm water
3 1/3 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
3 teaspoons extra-virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in food processor work bowl and add flour, salt, and 2 teaspoons olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans side of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 1 teaspoon olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Use dough according to pizza recipe.

Hazlenut Chip Scones

The first time I made these was about 6 years ago for a sledding party in our backyard. I made them again last night for dinner and we had them with fresh fruit. Yummy, Yummy!

4 cups all-purpose flour
3 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 cup cold butter (no substitutes)
1 egg, separated
1 1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
1 1/2 cups semisweet chocolate chips
Additional sugar

Spiced Butter:
1/2 cup butter, softened
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

In a bowl, combine the first five ingredients; cut in butter until crumbly. In a bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7" circle; cut into 8 wedges. Separate wedges and place on greased baking sheets.

Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425 degrees for 15-18 minutes or until golden brown. Meanwhile, in a small mixing bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.

Bacon Wrapped Chicken

4 boneless, skinless chicken breasts (I would use 3 and cut them so they are very thin and you have 6 thin chicken breasts)
8 oz Chive and Onion Cream Cheese Spread
8 strips of bacon (raw)

Soften cream cheese. Pound and flatten chicken breasts and drop a heaping TBS of cream cheese in middle of each breast, pulling up the sides. Wrap with bacon strips and secure with toothpicks. Sprinkle with course black powder. Bake at 375 degrees uncovered for 30 minutes. Change the oven to broil and cook for 10 more minutes to brown the chicken and bacon. I actually did this and then rolled them over and did it again. I wanted the bacon crunchy and it worked well. Enjoy!

Banana Crumb Muffins

I SERIOUSLY MAKE THESE WHENEVER MY BANANAS GO BAD. I AM ALWAYS EXCITED!!!

I stole this recipe from a friend's blog and made them today. They are so good and addicting! The crumb top makes me think of Mimi's Cafe and their amazing muffins. This is definitely not a Weight Watchers recipe! I doubled the recipe since I had a lot of bananas I could use. I was able to make 24. I will share with some friends today!

1 1/2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c sugar
1 t cinnamon
1 egg, lightly beaten
1/3 c melted butter

Topping:
1/3 c brown sugar
2 T flour
1/8 t cinnamon
1 T butter (cold is fine)

-Mix dry ingredients together; mix wet ingredients together; then mix dry into wet just until combined. Spoon into paper liners or greased muffin tin about 3/4 full.

-Mix topping ingredients until resembles cornmeal. Sprinkle generously on top of muffins. This makes plenty of topping for 12. You may even be able to get a few more muffins.

-Bake 375 for 18-20 minutes (I did 18) or until toothpick comes out clean.

-These get more moist the longer they sit. Recipe makes 12 but you may be able to get more than that.

Taco Ring

Ben gave me a weird look when I started this, but we both really liked it afterwards. Easy and delicious!!!

1-1 1/2 lb hamburger (I used ground turkey)
1 pkg taco seasoning
1 sm can tomato sauce (maybe 2 if you use more hamburger)
2-3 tubes crescent rolls
lettuce, tomatoes, cheese, olives, cilantro, or other taco toppings
salsa and sour cream

Cook and drain hamburger. Stir in taco seasoning and tomato sauce. On a large pizza pan, lay out crescent triangles all around the outside of the pan with the point of the crescent triangle out over the edge. (when you're done, it'll look like a sun with rays) If you use 1lb hamburger, use 2 tubes of rolls. If you have a bigger family use 3 tubes and 1 1/2 lb hamburger. And move your roll "sunshine" closer to the edge of the pan. This works great if you have a baking stone. Press down the rolls where they overlap, then put the meat on top. Fold the points over the hamburger and tuck under on the inside. Bake at 375 for 20-25 minutes. Put lettuce, cheese, etc in the middle of the ring and serve! It looks really cool like this. If you're lazy, just serve it from the stone and have the fixings on a separate plate!

Chicken Ole'

I LOVE slow cooker recipes and this one is definitely worth repeating. It is basically chicken enchiladas in a slow cooker. I would suggest a variation: Do less (we liked it with NO TORTILLAS) tortillas in the casserole. Instead: slice up tortillas into triangles and put them on a baking sheet. Salt them and broil (or bake at 350) them until crunchy. You can then use these crunchy tortillas to scoop up the casserole and it was so good!!!


10 3/4 oz can cream of mushroom soup
10 3/4 oz can cream of chicken soup (or use 2 chicken if you don't like mushroom)
1 cup sour cream
2 T grated onion (I just minced mine)
1 1/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken- I actually chopped mine with a chopper.
7 oz jar salsa- I used a lot more (YUM!)
1/2 grated cheddar (for garnish)

In separate bowl, combine soups, sour cream, onion, and 1 1/2 cups cheese. Spray your crock pot with cooking spray to avoid the tortillas sticking!!! Place one third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining cheese. Cover. Cook on Low another 15-30 minutes.

You can also serve with tortilla chips and lettuce. This is really good with corn as the side dish. Oh- I think this could actually be ready in about 3 hours. If you needed to eat it then.

BBQ Chicken

My husband and kids loved this one and I actually think it goes best with white rice or rice-a-roni.

Step 1- Flour and brown 6 chicken breasts in an oiled frying pan.
Step 2- Mix in a bowl:

1/2 cup ketchup
1 TBS Worcestershire sauce
1/2 tsp salt
1/4 cup mustard
1 1/2 cups brown sugar
1/2 cup chopped onion

Step 3- arrange chicken in a 9x13 pan
Step 4- pour mixture over the top.
Step 5- Cook covered for 2 1/2 hours at 325 degrees. Uncover for the last 15 minutes.

The Best Reuben Sandwiches

I saw these in my favorite cookbook "Cooks Country" and had to try them. Ben and I love Reuben's so I thought they would be good. They were very, very good!

1/4 mayonnaise
1/4 cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice
2 TBS cocktail sauce
1 cup sauerkraut, drained and rinsed
2 TBS cider vinegar
1 tsp brown sugar
8 slices rye bread
1 cup shredded Swiss cheese
12 ounces thinly sliced deli corned beef (I made my own corn beef and wished I had gone to the deli and got the thin sliced. It would have been easier to eat!)
4 TBS unsalted butter

1. Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.

2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices of bread then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese. (Basically you want it layer from the bottom up BREAD, DRESSING, CHEESE, MEAT, SAUERKRAUT, MEAT, CHEESE, DRESSING, BREAD. You do not want the Sauerkraut to be against the bread. This makes a big difference.)

3. Melt 2 TBS butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to a wire rack and repeat with remaining butter and sandwiches. Serve.

Chocolate Molten Cake

This was so yummy. I LOVE the raspberry syrup. I will use that again and again and again with everything!

Here is what my friend Heather posted:
I lost my old recipe for chocolate molten cake and had to look up a new one. This is from Food Network-Emeril's. It is TO DIE FOR! You have got to make it SOON! It's even good the day after reheated in the micro for 20-30 seconds! Rich, bittersweet chocolaty goodness! AND EASY!!!!

1 1/2 t unsalted butter, plus 1 stick
4 t flour, plus 2 T
6 ounces bittersweet chocolate chips or semi sweet (good brand)
2 T heavy cream
2 T confectioners sugar
2 eggs
2 egg yolks
1/4 C sugar
1 t vanilla
pinch salt

Preheat oven 450. Grease and flour 4 (6ou.) ramekins with butter and flour, tapping out excess flour. Set on baking sheet.

Melt chocolate, 1 stick of butter, cream, powdered sugar, until smooth. Remove from heat.
In bowl, whisk together eggs, yolks, sugar, vanilla, and salt-3 minutes. Sift flour into egg mixture and mix. Fold in chocolate mixture. Pour into ramekins. Bake until sides are set but middle is puffed but still soft-about 12 min. Remove from oven and cool a few minutes before unmolding onto plate and serving with raspberry sauce and vanilla ice cream! I like to dust with powdered sugar before serving!

Raspberry Sauce:
1 small bag of frozen raspberries, thawed
1 t fresh lemon juice
1/4 C powdered sugar

Mix in blender. Push through fine mesh sieve. (I did it right from the blender and it was still yummy!)

Italian Style Chicken Rolls

I have been going through my past recipe exchange folders and am finally trying some of the recipes. This one is from my friend Cori and we LOVED it. Ben LOVES prosciutto so it knew it would be good. I love Chicken Cordon Bleu and this is a variation of that. Next time I make it, I am going to add a Moray sauce to go over it. I think it would be even better!

4 skinless, boneless chicken breasts (I did 3 and I cut them in half so I have 2 really thin breasts. This is easier for the rolling part)

2 thin slices of Swiss cheese or provolone cheese (I used 6 pieces-I wanted more cheese)

2 thin slices of prosciutto or lean ham (I used 6)

1 tsp. paprika
6 T. bread crumbs (I used seasoned but you can do plain)
2 T. grated Parmesan cheese
1/4 tsp garlic salt (or powder)
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 T. of butter (melted)

Preheat oven to 350 degrees. Pound each chicken breast to 1/4 inch thickness. (This is really easy after they are cut in half.)

Cut cheese and prosciutto slices into halves. (I did this so they were thinner but I still used 2 halves of each on each breast.)

Layer cheese and prosciutto on chicken; roll to enclose filling. Secure with toothpicks.

Mix paprika, bread crumbs, Parmesan, garlic salt (powder), oregano, and basil in a shallow dish. Dip chicken rolls in butter then roll in crumb mixture to coat.

Place rolls seam side down in a baking dish. Bake for 25 minutes or until chicken is cooked thoroughly and golden brown.

Tip: I find that when I am doing things like this, I like to put my "cooling rack" on the cookie sheet and then put the chicken rolls on it. This keeps the chicken off the sheet and cooks the bottom really well. Otherwise, the bottom often gets soggy or to brown when the butter or cheese comes out a little bit.

OPTIONAL MORAY SAUCE (Serves 4):

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper

Double Decker Fudge

I got this from a recipe exchange a long time ago and love it. It is so easy and turns out great every time! Enjoy.

1 Cup Reeses Peanut Butter Chips (I used peanut butter and it turned out great)
1 Cup Semi-sweet Chocolate Chips
2 1/4 cups white sugar
1 (7oz) Jar Marshmallow Creme (I used marshmellows melted down)
3/4 cup evaporated milk
1/4 cup butter
1 tsp vanilla

1. Line 8" pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3 qt. saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 5 minutes. Remove from heat; stir in vanilla.

3. Immediately stir 1/2 hot mixture into peanut butter chips until chips are completely melted. Pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are competely melted. Quickly spread over top of peanut butter layer.

4. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1 inch squares. Store tightly covered.

Popcorn Chex Mix

I LOVE this mix and everyone always asks for the recipe.

1 box Chex (rice or corn)
1 bag popped popcorn (Try to get all the kernels out!)
1 cup slivered almonds (optional but I recommend even more!)
1 cup whole pecans (optional but I recommend chopped up and more!)
Put in a Big bowl and mix around

In a sauce pan boil:
4 sticks of butter
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cup corn syrup
Bring to a boil for 5 minutes

After being boiled, dump over mixture and place on large cookie sheet. Bake at 225 for one hour. I only do it for about 40 minutes becasue I like it softer.

After baking, put it back in the bowl and stir every 15 minutes so you don't get huge chunks.

Yummy Chicken Dip

I made this last night and LOVED it. It can go with any kind of chicken you make. It is like a little spicy sweet and sour sauce.

1/2 cup mustard
1/4 cup apricot jam/jelly
1/4 cup mayo

I know, it sounds strange but was really yummy. If you like mustard at all and if you like sweet and sour, you will like this combination.

Diane's Lemon Bundt Cake

I was at the park last week and a few of my friends were talking about this recipe they had the night before at a church event. I had to try it and I really liked it. Very, Very Yummy!

Cake Ingredients:

1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant lemon pudding mix
1/2 cup vegetable oil
1 TBS lemon zest
1/4 cup lemon juice
4 eggs
1 cup Sierra Mist or 7-up

Glaze Ingredients: (I doubled the glaze! YUM)

2 TBS fresh lemon juice
1 tsp. grated lemon peel (zest)
2/3 cup sifted powdered sugar

1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. In a large bowl, combine cake mix & pudding mix, then stir in the oil, lemon zest and lemon juice. Beat in the eggs, one at a time, then stir in the lemon-lime soda. (But do not beat it too much. Just mix it in.)
3. Pour batter into prepared pan. Bake in preheated oven for 35 minutes then invert onto plate.
4. Pour glaze over top of cooled cake. If you like glaze, double the glaze recipe. Yummy!!!

I served this with vanilla ice cream but I think it would be good with whipped cream or cool whip. It is also good by itself though. Enjoy!

Lower Fat Spaghetti Carbonara

Thanks Debra for the copy advice- It has to be on "Edit Html" for it to work. Weird! Here we go.

I have tried several recipes for Spaghetti Carbonara and have enjoyed all of them. I continually found, however, that they were oily and had a lot of onions. I saw this recipe and decided to try it and it is now my favorite one. Plus, it is lower in calories so why not make it instead! Ben even likes this one and he does not enjoy pasta stuff.

1 egg plus 1 egg white
2/3 cup grated Pecorino Romano cheese (you can use Parmesan but the cheese flavor is less pronounced. I used the freshly grated Parmesan from Costco and it was very good)
1/4 cup fat-free evaporated milk
2 TBS mayonnaise
2 oz Canadian bacon, chopped
2 slices bacon, chopped
3 garlic cloves minced
1 tsp pepper
1/3 cup white wine (I usually just get the cheap white cooking wine and it still tastes good.)
Salt
1 pound spaghetti (Any long, thin pasta such as linguine or fettuccine will also work)

1. Bring 4 qts water to a boil in large pot. Process egg, egg white, cheese, evaporated milk, and 1 1/2 TBS mayonnaise in food processor, or blender, until smooth; leave mixture in food processor.

2. Cook both bacons in large non-stick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes. Using slotted spoon, transfer bacon to bowl; set aside.

3. Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in wine and simmer until slightly thickened, about 1 minute. Remove pan from heat, cover and keep warm.

4. Meanwhile, add 1 TBS salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Toss pasta with remaining 1/2 TBS mayonnaise until coated.

5. With motor running, slowly add wine mixture and 1/4 cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisp bacon and season with salt. Serve.

Soup-In-A-Loaf

One of my favorite ways to eat a nice creamy soup is "soup-in-a-loaf". This soup recipe reminds me of Mrs. Powell's Chicken & Wild Rice Soup at the mall. The bread recipe is one that my sister posted on our family food blog. I have other recipes that I use when I'm in a hurry, but I'm sure this one is great because Valerie is an awesome cook. One way to make the servings not quite so big (for myself as well as my children) is to cut the loaf in half and then stand it up on its end and scoop out the middle.


Chicken Wild Rice Soup
I usually use a little more celery and carrots. This last time I used a 12.5 0z. can of chicken for speed. It was great.

5 2/3 cups water
1 package (4.3 oz) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot chopped
1/3 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken

In a large saucepan, combine water, rice with contents of seasoning packet, and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 9 minutes longer or until the rice and vegetables are tender. Yield: 5 servings.

White Bread 101
Makes 1 large loaf or 3-4 small loaves

3 cups (12 ¾ ounces) unbleached all-purpose flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
3 tablespoons (1 ¼ ounces) sugar
2 - 4 tablespoons (1-2 ounces) butter, softened
¼ cup (1 ½ ounces) nonfat dry milk
¼ cup (1 ½ ounces) potato flour OR 1/3 cup (3/4 ounce) potato flakes
1 1/8 cups (9 ounces) lukewarm water

Mix together half the flour, yeast, salt, sugar, dry milk, and potato flakes. Add butter and water. Mix well (for about 2 minutes). Gradually add enough of the remaining flour to form a soft dough. You should not need all the flour. At this point, the dough will have barely come together and be extremely rough-looking. You can give the dough a twenty minute rest (called the autolyse) to allow the flour to absorb the liquid fully, making it easier to knead and less likely that you’ll add too much flour during kneading. This step isn’t crucial, and can be skipped if you’re in a hurry. Sprinkle your work surface with flour and knead the dough until it’s smooth and supple. Be careful not to add too much flour during kneading—the more flour you add the heavier and drier your final loaf will be. The dough will become more and more elastic as you develop the gluten, until eventually it should feel soft but springy. Take a break at about the five-minute mark; giving the dough a five-minute rest at this point allows the gluten to relax, making the kneading a lot easier. Put the kneaded dough into a lightly greased bowl. Cover the bowl with plastic wrap and let it rise, at warm room temperature, until it’s puffy and almost doubled in bulk (about 1 hour).

Transfer the dough to a lightly greased work surface, and squeeze it gently to deflate it. Remember to treat your dough gently—rough treatment toughens the gluten and makes it harder to shape. Shape the dough into an 8-inch log or divide into smaller pieces if making smaller loaves. I used 8-ounces of dough for most of my small pans. My pans that are slightly smaller only required 6-ounces of dough. Shape each portion of dough into a log (roll out and shape as for a full-size loaf). Transfer the log to a lightly greased 8 ½ x 4 ½ inch loaf pan, cover the pan loosely with greased plastic wrap and allow the bread to rise till the outer edge has just barely risen over the rim of the pan, about 45 minutes.

Preheat the oven to 350°F. Uncover the pan and bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly (my small loaves only bake about 20 minutes). Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes brush it with melted butter if desired; this will give it a soft crust (I don't do this step).

Old Fashioned Tapioca Pudding

I found this recipe in the bulk section of WinCo. I soaked my tapioca for more like 4 hours and it still turned out OK. I didn't cool it, I just mixed in the vanilla and served it and it was fine.

1/3 c tapioca pearls
3/4 c water
1/2 tsp vanilla
2 1/4 cup milk
1/4 tsp salt
2 eggs
1/2 cup sugar

Soak tapioca in water for at least 3 hours in a 1 1/2 quart pan. Add milk and salt to tapioca; beat egg YOLKS and mix in. Stir until boiling. Simmer uncovered over very low heat for 50 min. Stir now and then. Beat Egg WHITES and sugar together( I accidentally beat the egg whites alone and then added the sugar. It was more like a cream) Also I just mixed in the egg white/sugar mix all at one but the recipe says to put a little tapioca mixture into the egg mixture and then put the egg mixture in. Stir 3 minutes over low heat. Cool 15 minutes and serve warmed of chilled, plain or with fruit, nutmeg or coconut mixed in. I used a couple shakes of pumpkin pie spice

Chicken Enchiladas

Oh my heck! These were so good! I tried these at a Choir Party we had in December. They had too much green sauce for me, but were still really good. So I got the recipe and tried them tonight, hoping they'd be as good as the ones at the party. They were.

So super simple... it's a nice a change from the other 2 enchilada recipes I have.

4 chicken breasts (that made 12 enchiladas)

2 cream cheese pkgs (next time I think I'll use 3 though)

1 7 oz can mild diced green chilies

1 can Green Enchilada sauce (2 if you like lots of sauce)

salt & pepper

tortillas

cheese

Cook up diced chicken breast. When done, add the cream cheese(s) and chilies, and cook on lower temp until melted. Add salt and pepper to taste. Spoon mixture into tortillas (I used the 8" size... although 1/2 them were only about 6" wide). Roll up and put in sprayed 9x13 pan. (It took two pans for me). Pour enchilada sauce over the enchiladas. (I used 1 can for both). Sprinkle with cheese (Mexican cheese is the best choice). Cook, uncovered, at 400 for 15-20 minutes. Enjoy :)

Key Lime White Chocolate Pie

Our dessert for last night's dinner was this recipe that has an interesting history. Quite a few years ago I was looking through an old Taste of Home magazine when I noticed someone had written in asking for a recipe with this title. I thought it sounded great, so I mustered the courage to write a letter and ask if she had gotten any good recipes from her request. This is what she sent back. So, courtesy of a lady in Camilla, Georgia via another of Glastonbury, Connecticut I now share the recipe with you. The first time I made it I didn’t get the chocolate mixed in well enough before it started to harden in the cold ingredients. So we came across a few chunks of chocolate, which weren’t terrible, but ideally I think it is supposed to be totally smooth. This time I made sure the ingredients were close to the same temperature (room temperature). Bryce poured in the chocolate while I manned the beaters. It turned out very smooth, with no chocolate chunks.

1 (8 oz) pkg. cream cheese, softened
3 Tbsp. sugar
1 (6 oz) pkg. white baking chocolate or white chocolate morsels, melted
1 cup sour cream
1/3 cup Key Lime Juice
2 cups whipped topping, thawed
1 (8 oz) graham cracker pie crust (I made one from scratch and actually used my 9.5" pie pan.)

Beat cream cheese and sugar in a bowl until blended. Pour in chocolate while beating the cream cheese mixture. Beat in the sour cream and lime juice, blending well. Fold in whipped topping. Spoon mixture into pie crust and spread evenly. Refrigerate until set, about 2 hours.

Cheese Ball/Spread

Happy New Year, everyone!!! I thought I'd try to be the first post of the new year. We had a finger food, appetizer meal last night. Paige requested this cheese ball recipe because I usually serve it as more of a cheese spread without the nuts. This year I couldn't find the Roka Bleu Cheese, so I had to do a substitution. I also realized in the middle of the night that I had forgotten the Worcestershire Sauce. The cheese ball still tasted yummy.

12 oz. cream cheese
1 5-oz. jar Kraft Roka Bleu Cheese (I used a scant 1/2 cup bleu cheese crumbled and smashed with fork to make it as fine as possible)
2 5-oz. jars Kraft Old English Cheese
2 Tbsp. dry minced onion
1 tsp. Worcestershire sauce
1 Tbsp. dry parsley
chopped walnuts (optional)

Mix together the first three ingredients with beaters until they are well blended. Add the next three ingredients. Cover and chill overnight. Shape into balls and roll into chopped nuts. (This isn't always the easiest thing to do, so one possibility, if you are giving this as a gift for the holiday season, is to spoon it into a cute little bowl and sprinkle nuts on top and place it on a plate with crackers surrounding the bowl. We did this a few years ago and everyone was so happy to get something that wasn't sweet.)