Italian Green Beans

1/3 C chopped onion

3 cloves garlic minced

3/4 t salt

1/2 t pepper

1/2 t basil 

1 t italian seasoning

1 C mushrooms

1/3 C oil

Saute in pan and add to cooked green beans.

Lion House Crescent Rolls

2 T yeast

2 C warm water

1/3 C sugar

1/3 C Crisco

2 t salt

2/3 C nonfat dry milk

1 egg

5 to 6 C flour

About 1/2 C melted butter

Mix yeast and water and let stand 5 minutes.  Add sugar, Crisco, salt, dry milk, egg, and 2 C flour. [ I make these rolls with my Bosch ] Beat together till smooth.  Add the remaining flour 1/2 C at a time, beating well after each addition. [ This usually takes about 10 to 15 minutes, I usually use about 5 1/2 C flour, you want the dough to be a little sticky].  Place in a greased bowl; cover and let rise till double in bulk.  Divide into thirds.  Roll one third out into a circle.  Take a pizza cutter and cut in half and then in pizza triangles.  Roll up starting at the bigger end into a crescent.  Place on a greased cookie sheet with the point on the bottom.  Brush tops with the melted butter.  Let rise until double.   Bake at 400 for 8 to 12 minutes, until golden.

Ham Sauce

MUSTARD SAUCE                                          HALF RECIPE

4 eggs                                                    2 eggs

¾ C sugar                                               1/3 C plus 1 T sugar

1 T unflavored Knox gelatin                        1 ½ t gelatin

1 ½ T dry mustard                                    1 ¾ t mustard

¼ t salt                                                   1/8 t salt

½ t turmeric                                            ¼ turmeric

1 C water                                                ½ C water

½ C vinegar                                             ¼ C vinegar

1 C heavy whip cream                               1/2 C heavy whip cream

In top of double boiler thoroughly combine sugar and gelatin; stir in seasonings.  Beat eggs.  Add water and vinegar to eggs.  Stir into sugar mixture.  Cook over boiling water, stirring constantly, until mixture is slightly thickened.  Cool.  Fold in Whipped cream.  Pour into mold.  I usually make the half recipe.

Baked Pasta and Broccoli with Cheesy Creamy Cauliflower Sauce

Baked Pasta and Broccoli with Cheesy Creamy Cauliflower Sauce

Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflwer, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups) (optional)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes.  (Note:  If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining)  Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.  Heat broiler, and broil until golden brown on top, 1-2 minutes.  Divide among dishes, top with breadcrumbs (if using), and serve immediately.

Notes:

I left out the ham to make this vegetarian and it was still very filling and satisfying. The sauce is creamy and cheesy and I love that it's made with a whole head of cauliflower!! The three boys as well as the hubby quite enjoyed it. I used parmesan cheese, as it's what I always have on hand, but I'm sure the Pecorino flavor would be even better. My thoughts for next time: instead of sauteeing and simmering the cauliflower/onion/garlic, I think I will just try tossing in olive oil and roasting for 20 minutes at 450F. I love how roasting brings out flavors and I think it would be easier as well. So that's my plan for next time. I expect we will make this after Christmas to use up some leftover ham! My oven must be hot, as I only needed to cook it at 400F for 25 minutes and the top was perfectly crispy and golden brown.

Recipe and picture from: http://www.ourbestbites.com/2012/01/baked-pasta-and-broccoli-with-ham-and-cheesy-creamy-cauliflower-sauce/

Chocolate-Peppermint Thumbprint Cookies

Chocolate-Peppermint Thumbprint Cookies

Ingredients:

1 1/3 cups (6 oz.) unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups white sugar
1 1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
3 large eggs
1/2 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chips)

For the chocolate-peppermint ganache filling
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon peppermint extract

Instructions:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a mini muffin tin with spray with cooking spray.

In a small mixing bowl, whisk the flour, salt, baking powder, and baking soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked, 11 to 15 minutes. Be sure not to overbake. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

To make the filling, combine the ganache ingredients in a small bowl and melt in 30 second increments, stirring well each time, until the chocolate is melted and can be completely incorporated into the cream. Allow to stand for a few minutes to thicken. Transfer to a heavy-duty Ziploc bag or a cake decorating bag. Snip off a small corner and carefully fill the wells in the cookies. Allow to stand for at least an hour to allow the filling to firm up a little. Serve immediately or store in an airtight container at room temperature for up to 3 days. Makes about 4 dozen cookies.

Notes:

I love peppermint and chocolate together, especially around the holidays. These cookies are soft and chewy and the ganache filling is the perfect bite of rich chocolaty-pepperminty yumminess in the middle! My first batch I pushed the spoon handle down to far to the bottom and some of the ganache leaked out as a result. So don't make the well TOO deep:) I don't have a stand up mixer, but my hand mixer worked just fine here. We gave these as gifts to the boys' teachers and I also brought some to a Christmas party last night. I think a bit of crushed candycanes on top would also make them festive! (Didn't think about that until later though!). These were a little time intensive, especially as I only have one mini muffin tin (so I had to let it cool and wash it in between batches) but for a special holiday treat, totally worth it!

Recipe and picture from: http://www.ourbestbites.com/2012/12/chocolate-peppermint-thumbprint-cookies/

Pumpkin Cream Cheese Muffins

 

Ingredients

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
• To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

My new favorite muffins!!!!
recipe found here http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

Slow-Cooker Indian-Spiced Lentils

Slow-Cooker Indian-Spiced Lentils

Ingredients:

• Ingredients: 2 cups red lentils (in the bulk food section of Whole Foods or other major grocery stores)
• 10 ounces spinach (fresh and chopped or frozen and thawed)
• 1 15-ounce can diced tomatoes, undrained (update: I use a 28 oz can and like it better)
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger (use the real stuff!)
• 4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
• 1 tablespoon curry powder or paste 
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt
• Juice of 1/2 lemon or lime
• Handful of chopped cilantro, plus more for garnish if desired

Instructions: 

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice (we serve it with brown rice). This makes quite a bit - 8-10 servings.

Notes:

Jordan and I love Indian food! I am always looking for more tasty and filling meatless main courses and this one was great. We had it over brown rice and a side of naan bread. As I'm working hard to bring my iron levels back up before this birth, I was also grateful for the high iron content of lentils and spinach!  It has some spice but not too much; the boys all enjoyed it. (Well, little Jordo did need some bribing with some mandarin orange slices now and then, but that is normal). When we came home after our doctor's appointment and the boys could smell the lentils cooking Jacob said, "I can tell it's going to be yummy!" Also, for a tip on ginger, I peel it with a spoon and the grate it with the fine side of my grater. That seemed to work well. 

All the credit goes to ourbestbites again! http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/

Black Bean and Sweet Potato Turkey Chili

Black Bean and Sweet Potato Turkey Chili

Ingredients:

• 1 medium onion, diced (any color)
• 4 cloves garlic, peeled and minced
• 1 bell pepper, diced
• 1-2 jalapenos, minced (I only used 1/2 because I was scared, but you could definitely use the 1-2)
• 20 ounces ground turkey breast
• 8 ounces mushrooms, minced (about 2 heaping cups)
• 2 teaspoons cumin
• 2  teaspoons kosher salt
• ½  teaspoons pepper
• 1  teaspoon oregano
• 1  teaspoon chili powder
• 1 1/2  teaspoons smoked paprika
• 1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
• 1 28 ounce can tomatoes (not drained)
• 2 15 ounce can black beans, drained and rinsed
• 32 ounces beef broth (one box/carton) (just realized now I used chicken broth instead!)
• 1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
• 1/2 tsp cinnamon
• 1 tablespoons unsweetened cocoa powder

optional toppings: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Directions:

Place all ingredients (aside from toppings) in crockpot, stir until combined, and cook on high for 4-6 hours or low for 8-10. Make about 16 cups (a lot!).

Notes:

In the original post, you are supposed to do some sauteing first. I am sure it would be even better, but I like the simpleness of crockpot cooking! (Just throw it all in and call it good!). This chili is by far one of the best I've ever had! It smelled so amazing while cooking all day and the sweet potatoes, cinnamon and cocoa gave it some festivity and such depth to the taste! We served it with the above toppings and tortilla chips. It makes a lot so I froze half for when the baby comes. You could also easily do this vegetarian and it would still be filling. Very healthy too (see nutritional value in link below).

Recipe and pic from: http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/

Soft Gingersnap Molasses Cookies

Soft Gingersnap Molasses Cookies

makes 3 dozen

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
•  2 teaspoons ground ginger
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/3 cup dark molasses
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar, for rolling
• 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)

Directions:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.  Add the brown sugar and beat until light and fluffy.  Scrape down the sides as needed.  Add the molasses, egg, and vanilla.  Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed.  Do not overmix.  Cover mixed dough with foil and chill for 4 hours of overnight.  I made mine in the morning and baked in the evening.

Preheat oven to 350F.  Line a large baking sheet with parchment paper or a silicone mat.  Shape dough into 1-inch balls and roll in granulated sugar.  (Kids love this sugar rolling part!). Place balls 2 inches apart.  Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.  Mine took 8:30 minutes.  Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.

Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

Notes:

I love gingersnaps! But I also love soft and chewy cookies, so this was the perfect combo. Unfortunately, Jordan and I have opposite sweet palates! He obligingly ate two for FHE last night, but the kids and I downed enough to make up for it. These just taste like the holidays to me! I froze half of the dough balls to bake nearer to Christmas, too. I didn't add any of the chips on top, but I'm sure that would be yummy as well.

http://sallysbakingaddiction.com/2012/11/26/soft-gingersnap-molasses-cookies-4-ways/

© Sally’s Baking Addiction 2012 recipe & photos

Fresh Peach Dessert

 

Fresh Peach Dessert

2/3 cup powdered sugar

3/4-1 cup butter, softened
2 pkg. graham crackers; crushed
12-14 medium peaches or 7-8 large; peeled & sliced
1 can sweetened condensed milk
1/4 cup lemon juice
1 pt. whipping cream (I don't use it all, maybe 3/4 of it)

Mix cracker crumbs, powdered sugar, & butter. Save a small amount to sprinkle on top, press the rest into the bottom of a glass 9 x 13 pan. Whip the cream and add a little vanilla and powdered sugar until set, set aside. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top of that and sprinkle with remaining crust. Refrigerate.

 

*I  had this on pinterest for a while until I made it this last summer.  It is my SO good and simple.  My new favorite peach dessert, yes even above peach cobbler.

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe Source: original recipe from Mel’s Kitchen Cafe

Note: great freezer meal.  Make filling ahead and freeze.  Makes fun quick lunches.  We like to serve with Costco bake-yourself tortillas.

Chicken Florentine Casserole (great)

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.  Increase the oven temperature to 400 degrees F (200 degrees C).  Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.  Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.  Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Note: very fancy meal.  Tons of Calories:)

Ham and Cheese Sliders

24 good white dinner rolls, store bought or home made
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.  Great for baby blessings or sunday dinner type things where you have to prepare in a hurry.  So good.  We always forget about putting these on the menu and always remember how much we love them.  Good served with sweet potato fries, salad, chips, zuchini fries, fruti salad, etc.

Greek Chicken in Pitas with Lemon rice and Cucumber dip

Greek Chicken

Chicken
Bottle of Greek dressing (kraft is best)
Fresh Lemon juice (about the juice of one big lemon)
Pressed Garlic
Greek seasoning (cavender's all purpose greek seasoning)        
Mix it all together in a ziplock bag and marinate at least overnight.

Lemon Rice

2 cups long grain rice, uncooked

4 tbsp butter

1/2 tsp salt
4 tbsp lemon juice
1/2 medium onion diced
4 cups chicken broth

In a large skillet, saute onions in butter till almost soft. Add rice and saute until glossy. Add salt, lemon juice, and broth. Reduce heat, cover, and cook 35 min. Add more lemon juice and salt to taste. I actually just throw all the ingredients (no sauteeing the onions) into my rice cooker and it comes out perfect everytime. Sometimes I don't have every single one of the ingredients, and it's still great.

Cucumber Dip

1 cucumber

Carton greek yougurt

2 garlic cloves pressed
lemon zest (1/2 of a lemon)
lemon juice from 1/2 of lemon
1/2 tsp (maybe a little more ) greek seasoning

Shred cucumber and mix with rest of ingredients.

You can assemble all ingredients in the pita, fold and ejoy.  Or you can put each entree onto a plate and dip the pita into everything using it as your fork.

Rosemary Chicken Pasta (Way Good)

3 Halves boneless skinless chicken breasts
1 med yellow onion diced
4 minced garlic cloves
1 C white grape juice, or apple juice
1 16 oz angel hair pasta
4 bouillion cubes
1 tsp rosemary
½ salt
Pepper
Mushrooms
Asparagus

 

Cut chicken breast into bite-size pieces and put into bowl.  Pour 2/3 C flour into bowl and stir until chicken is well coated with flour.   In a wide, deep skillet, combine 3 tsp butter and heat over med-high until bubbly hot.  Add chicken and cook, turning until lightly browned (approx 5-10 minutes) Remove chicken and set aside.  To skillet add 1 tsp butter and 1 tsp oil.  Add ¼ C diced onion and 4 minced garlic cloves, sauté until softened.  Add 2 c water and 1 c juice, 4 bouillion cubes, 1 tsp rosemary, ½ tsp salt and dash pepper.  Simmer covered approx 5 minutes.  Return chicken to skillet and simmer covered 8-10 minutes.  I add mushrooms and asparagus.   Cook angel hair pasta and drain as suggested on package.  Add cooked pasta with sauce and chicken and toss.

Penne and Chicken in Garlic Cream Sauce (amazing)

4 medium skinless, boneless chicken breast halves, about 1 pound total
1/4 teaspoon salt

1/8 teaspoon black pepper, ground

8 ounces uncooked Fettucini  (or penne)

1 tablespoon olive oil

1 large zucchini (10 to 12 ounces), halved lengthwise and sliced

2 cups fresh mushrooms, sliced

2 1/2 garlic cloves, minced

2 cup reduced-sodium chicken broth

1 tablespoon all-purpose flour

4 ounces light cream cheese

1/4 cup red peppers

1 1/2 tablespoons fresh parsley, snipped

2 tablespoons Parmesan or Romano cheese, shredded (optional)

Sprinkle chicken with salt and pepper. Grill chicken.  Cook pasta according to package directions; drain. Return to pan; cover and keep warm.  Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.  In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired.

Granola

6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 c. sesame seeds
1/4 cup sunflower seeds
1/2 cup dried cranberries (or dried cherries are extra yummy)
1 cup almonds (sliced or whole – you decide how chunky you want it)

Mix all ingredients together except for the craisins.

In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Pour over dry mixture.  Stir and coat thoroughly. 

Spread on a cookie sheet and bake at 350 degrees for 30 min.  Stir frequently to insure even baking.  Add craisins or any other dried fruit you’d like during the last 5 min. of baking.  It is important to watch this baking process very carefully.  The cereal should be golden brown.  Do not over-bake.
Makes 8 cups.

Orzo with Parmesean and Basil

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken or vegetable stock
6 tbsp fresh basil
3/4 to 1 cup grated Parmesan cheese
Salt/pepper to taste

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo start to get golden brown.  Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt/pepper to taste.

Note: I do with long grain rice and works just as well.

Orange Jello Salad

2 pkgs vanilla tapioca pudding (3 oz.)

1 pkg (3 oz.) orange jello
3 c hot water
1 can mandarin oranges
8 oz cool whip
 

Mix jello, pudding, water and 1/4 cup juice from oranges. Heat until thick.  Stir constantly. (It takes awhile for it to thicken up). Cool, then add cool whip and oranges.  Chill.

 

Note:  This is SO good.  I could eat it all!

Raspberry Jello Salad

1 lrg pkg raspberry jello
1 pkg raspberries (I do more)
1 big cool whip
1 big cottage cheese

Mix together.  Refrigerate for at least 1 hour before serving.

You can do the same with mandarin oranges or mixed berries with coordinating jello. 

Shrimp Pasta Salad

4 C cooked pasta (shells or bow tie)
1 lb cooked shrimp, peeled and deveined
1 C frozen peas
1/2 C chopped gr. onions
1/4 C fresh parsley
1 C plain yogurt
1 C mayo
1/4 C lemon juice
2 T fresh dill
1/2 t salt
1/4 t pepper

Combine pasta, shrimp, peas, onions and parsley.  In small bowl combine yogurt, mayo, lemon juice, dill, salt and pepper.  Combine with pasta mixture.  Cover and refrigerate for 2 hours before serving.

Notes: Makes tons.  Definitely half for small family.  Who has fresh parsley?  Not me, just do it to taste.  I don't have fresh or dry dill...so I don't do that, but it would be good.  Who measures slat and pepper?  Not me.  Just do it to taste!

Easy Pretzle Turtles

Small pretzels
1 bag of Rolos
pecans, cashews, m&m's
Almond bark

Line cookie sheet with wax paper.  Pour pretzels on top and then place rolos on top of pretzels.  melt in oven for 3 minutes.  Squish with nuts.  Allow to cool, or even refrigerate.  Drizzle with bark.
http://www.ourbestbites.com/2009/12/easy-pretzel-turtles/

Banana Picnic Cake

1 1/2 C sugar
1/2 C shortening
2 large mashed bananas
2 eggs
1 t vanilla
2 t baking powder
2 C flour
1/4 t salt
1 t soda
2/3 C sour milk (sour by adding lemon juice and let sit)

Topping:
1/4 C brown sugar
1/4 C white sugar
1 C nuts (slivered almonds and pecans our favorite, walnuts good too)
8 oz. Chocolate chips or more :)

Mix ingredients and pour into 9x13 pan.  Sprinkle with topping.  Bake at 350 for about 40 minutes.  Serve with ice cream or whipped cream.  Great the day after too.

Note: This is a Cook Family favorite and was what Clayton always asked for on his birthday. 

Pumpkin Dessert

1 18 oz. yellow cake mix
1/4 C butter, melted
1 egg
1 29 oz can pumpkin pie mix
2 eggs
2/3 C milk

1/4 C butter, chilled
1/4 C sugar
1/4 C cinnamon
nutmeg to taste

Set aside 1 C cake mix.  Combine remaining cake with butter and egg and spread in 9X13 pan.  Combine pumpkin, milk and eggs and pour of cake spread.  Combine topping and sprinkle over top.  Bake at 350 for 45 minutes.  Serve with whipped cream. 

Notes:  I like this more than pumpkin pie.  It's SO good and easy.

Whole Grain Banana-Pecan Muffins

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped

Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16. Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

I LOVE these.  They're so nummy.

Jenna's White Bread

2 T yeast
2 1/4 C warm water*
5 1/2 C flour
1/4 C crisco
1 T sugar
1 T salt

Add warm water to yeast and mix until all the yeast is wet.  Add sugar, salt, crisco and 3 cups of flour and mix until combined.  (you may need to scrape down sides).  Add remaining flour 1/2 C at a time, until combined.  When dough sticks to hook and cleans sides of bowl, knead for 5 minutes.  Let rise in Kitchen Aid till doubled (45 min).  Knead 3 minutes on oiled surface (I spray Pam on counter).  Shape in loaves and place in greased bread pans.  Let rise till doubled (30 min).  Bake @ 400 for 20 minutes. 

Makes 2 9 inch loaves.

*Notes: This recipe freezes awesome and is great sandwhich bread. Absolutely delicious hot out of the oven with Jam. I use it for all my cinnamon rolls and scones.  Warm Water means 110-115 degrees.  Our water heater is set to 110, so I just let the water run on it's hottest for a few minutes before putting it in.  I don't usually like using Crisco, but haven't found a healthier loaf that I like as much.  It's also pretty salty.  I've tried half the salt and it was still good.  I usually only do that much salt when I want it to taste it's best.  I've never made this without a Kitchen Aid, so I'm not sure how it would turn out.  Kneading it the second time is only until you no longer hear bubbles popping. 

Decadent Hot Chocolate

Decadent Hot Chocolate

Ingredients:

• 1/3 C unsweetened cocoa powder
• 1/2 C sugar
• 1 pinch salt
• 4 C milk
• 3/4 t vanilla extract

Directions:
Blend all ingredients in blender until frothy and combined. Warm in microwave in individual cups until desired temperature (this is easier for us because the boys like it much cooler than I prefer mine). Alternatively, you can do this on the stovetop. Makes four 1-cup servings. 

Notes:
This is rich, especially if you use whole milk and top with whip cream! I love the simple packets of hot chocolate myself, but this is great for special occasions - like Christmas tree decorating tonight!

Picture from and recipe adapted from: http://allrecipes.com/recipe/creamy-hot-cocoa/detail.aspx

Thanksgiving 2012

Thanksgiving 2012

I wanted to put the recipes I used this year all in once place for easy reference in the future.

1. Appetizer: Spinach Phyllo Triangles

Ingredients

• 1 T olive oil
• 1/2 C chopped onion
• 1 clove garlic, minced
• 10 oz package frozen chopped spinach
• 1 1/2 C finely crumbed feta cheese (6 oz)
• 1/2 t dried oregano, crushed
• 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
• 1/2 butter, melted (or more as needed)

Directions:
1. Saute onion and garlic in olive oil until tender. Add spinach and cook until heated through. Drain in colander, using spoon to press out excess moisture.  Combine spinach mixture with the feta cheese and oregano.
2. Place one sheet of phyllo dough on a cutting board or other flat surface (clean counter top). Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed, they dry out super fast as they are so thin!).
3. Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from end of each dough strip.
4. To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Use additional brush of butter to secure edges at end of triangle if needed. Repeat with remaining phyllo, butter, and filling until filling is used up.  (Makes 36 triangles if 12 sheets are used. I had enough filling to make 42 triangles, using 14 phyllo sheets).
5. Place triangles on a baking sheet; brush with butter. Bake in a 375F oven 15 minutes or until slightly browned.

Make ahead directions: Prepare phyllo triangles through step four. Place unbaked triangles in a covered freezer container; freeze for up to 2 months. Do not thaw the triangles before baking. I place on a cookie sheet and freeze and then place in a ziplock bag.

Notes
I started making these in England as an appetizer for Thanksgiving, as we were invited somewhere and it was the only thing I had to make that year. Although simple, they are quite time intensive due to all the butter brushing of each sheet and rolling into little triangles. However, they freeze great! I like to make them in advance and then they are ready to just pop in the oven before the meal. They are crispy and delicate and yummy. I am sure you could also do a sweet version with pie filling or the like inside. I froze half of mine for Christmas dinner appetizers!

From Better Homes and Gardens Cook Book, 12th edition

2. Condiment/Appetizer trays: I have these little appetizer trays with 6 places for different items. This year we had the following in them: Spinach Phyllo Triangles, Dubliner cheese slices (my favorite!), olives, baby dill pickles, and Wensleydale cheese with cranberries.

3. Slow Cooker Stuffing

Ingredients:

• 2 T olive oil
• 1 C chopped onion
• 1 C chopped celery
• 1/2 C chopped fresh parsley
• 1 clove garlic, minced
• 6 oz mushrooms, sliced (I used 10 oz because I love mushrooms!)
• 6 C dry bread crumbs (I used 6 or 7 pieces of whole wheat bread, I cut them into cubes and left them uncovered overnight to dry out).
• 3/4 t dried sage
• 1/2 t dried thyme
• 1/4 t dried marjoram
• 3/4 t salt
• 1/4 t ground black pepper
• 2 1/4 cups chicken broth, or as needed
• 1 egg, beaten

Directions:
1. Over medium heat in a skillet, sauté onion, celery, mushroom, parsley, and garlic in olive oil, stirring frequently. (I did this on Wednesday so I could just throw it all in the crockpot on Thanksgiving Day).
2. Spoon cooked veggies over bread crumbs in a large mixing bowl. Season with herbs and seasonings listed. Pour enough broth to moisten and mix in beaten egg (I added 1 1/2 C broth to start). Transfer mixture to slow cooker and cover.
3. Cook on low for 3-4 hours, stirring each hour and adding additional broth as needed. (I added a total of 1/2 C more of broth throughout cooking time). I checked each hour just to make sure it was okay as this was a new recipe, but you could probably be fine adding all the broth at the start and not worrying about it until serving time! The amount of broth needed will probably depend on the type of bread you use and how dry it is.
4. Alternatively: The site says you can of course do this in the oven as well, just place in 9x13 baking dish and bake uncovered for 45 minutes-1 hour at 350F.

Notes:
I was a little wary of this but wanted an option in a slow cooker so that I could have more oven space for other items. It actually worked out very well! The recipe isn't exact yet, as I stirred it a few times and added additional broth as needed, but the taste is what I wanted and was familiar to what I ate growing up.

Recipe adapted from and pic accessed from: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detail.aspx?scale=8&ismetric=0

4. Cranberry Sauce

I used this recipe (and pic) from ourbestbites (http://www.ourbestbites.com/2008/11/cranberry-sauce/) that was similar to many I had seen. I used a sprinkling of cinnamon instead of the stick. I made it the day before and mashed the cranberries, as I like it a bit chunky. Sadly, I'm the only one in my family who likes cranberry sauce! Gratefully, our guests did, too. I confess, in terms of amounts, I like it more as side dish then a condiment!:)

5. Garlic-Herb Scalloped Potatoes

Again, ourbestbites to the rescue! Recipe and picture accessed here: http://www.ourbestbites.com/2008/11/garlic-herb-scalloped-potatoes/

I am not a fan of mashed potatoes, sad, huh? My family is though, but this year a guest offered to bring veggies and mashed potatoes. So I made these instead! On non-holidays, I hardly ever cook with white potatoes but it's fun to use them for special occasions. I used whole milk as well because nutrition is not something you worry about on holidays, right?:) I halved the recipe and I made these the day before and placed uncooked in the fridge over night. I simply cooked them an hour before the meal and it worked out great! Rich and creamy and savory!

6. Vegetables: Grilled Portabello Mushrooms and Breaded Veggies

I had everything to make these, but one of our guests insisted on bringing four different fabulous veggies. But these two recipes are our go-to holiday veggies. I think I might make the breaded veggies and freeze on a baking sheet before cooking, place in zip lock bag, and then have ready to cook for Christmas! (With the baby coming, I'm trying to see what I can do now!).

7. Meat: The ham I bought is now in the freezer waiting for Christmas due to a overly-generous guest who insisted on bringing the turkey! Pretty amazing! One day I will try and do a turkey again the right way. I have only done one once before in England and it didn't turn out too fabulous. Currently I am without a roasting pan, baster, or meat thermometer, so I will have to get geared up for this in the future!

8. Dessert! 2 Pumpkin pies (just using the regular Libby's pumpkin pie recipe). One pumpkin roll, which I love!! And one Crumb Topped Apple Pie from ourbestbites. I made everything the day before so I didn't have to worry about it on Thanksgiving. I did warm up the Apple Pie for a bit in the oven before serving. We really liked this alternative to Apple Pie, it was similar to a crumble and not overly sweet. My pumpkin roll didn't turn out perfectly (kind of was lopsided as it settled in the fridge from its nice round shape) but it tasted yummy and reminded me of holidays growing up. Pumpkin rolls also freeze wonderfully, so I will freeze the 1/2 that we did not eat and save for Christmas!

9. Cop outs this year: rolls and pie crust. I used the packaged pillsbury dough crescent rolls and also bought frozen pie crusts for the pumpkin pies. You have to go easy somewhere right? In talking to my mom though, she said the crescent rolls I grew up with freeze very well so my plan is to make some and freeze for Christmas. She freezes them on a baking sheet before rising and then places them in a ziplock bag. She takes them out 4-5 hours before cooking and they thaw and rise! We will see if I have less "cop outs" next year:) I can't seem to get myself to buy LARD though for pie crusts. But Mom Toone, they are so good!

10. Finally, drinks. I love to have a variety of drinks for the holidays, since we usually just have milk and water the rest of the year. I haven't discovered any amazing homemade varieties, but here's what we tried this year: Martinelli's Sparkling Cider (got one with cranberry apple this year, too) served in fancy glasses (borrowed from our neighbor), soy nog (I love this lighter variety of egg nog although Jordan hates all nog!), and pumpkin spice coconut milk! I love all things pumpkin spice so we got this just to try. It was quite thick and sweet and I think I prefer the pumpkin spice soy nog, but it was tasty nonetheless!

I'd love to hear your holiday treats and tricks! I have found the more I do ahead of time, the more I enjoy the day itself. I can get easily stressed while trying to get a meal on the table in a certain time frame. So the more I can do ahead of time the better. I spent all day on Wednesday cooking and it made for a thoroughly enjoyable and relaxing Thanksgiving Day with my boys! (Jordan had to work but made it home by 3:30 for our meal!!). We also enjoyed the meal and evening with two beautiful friends. I do wonder in the future though, how does one do a turkey that takes up the oven all day and also cook the other items without two ovens? It is a mystery to me!

Love you all and Happy Holidays! We are excited to get up our Christmas tree and decorations tonight, listen to Christmas music, and have hot chocolate. I will post the recipe we've been using lately for that as well!