Tuesday, September 28, 2010

Spaghetti with Spaghetti Sqaush for noodles

I got this from Dr. Oz. It's supposed to be so much healthier than regular spaghetti. I was seriously reluctant to try and waste perfectly good spaghetti with squash but it really is delicious. If you're afraid at the first, then do half and half noodles and squash. We like our noodles italian style al dente so the squash fit in well with a little crunch.
There are two ways you can cook the squash: bake in the oven or microwave. And there are a few ways you can cook it in the microwave. My husband poked holes in the skin, and popped it in the microwave for 7 minutes. I like to cut it in half and scoop out the seeds first then put it in a microwaveable dish with about 1/2 inch of water and cover with cellophane for 7 minutes. Produces about the same results. Then get a fork and scrape from long end to the other long end. It should could out stringy just like noodles. Put your sauce on top and enjoy!
By the way, it's also good as a leftover---I didn't think it would be but it's a keeper!

Tuesday, May 25, 2010

Southwest Egg Rolls

Saw this Recipe on {Sisters Stuff} and I've had the appetizer at Chilis and really liked it, so I gave it a try.  They are REALLY good and REALLY easy!  I like them better than Chilis, because they actually seem healthy, too. :)

Southwest Egg Rolls
1 chicken breast
1/2 red bell pepper, minced
2 tsp dry minced onion
1 can black beans, rinsed and drained
1 can corn, drained
1 small can green chilis
1/2 tbsp parsley
1/2 tsp cumin
1/2 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese

Cook and dice chicken.  Mix all ingredients except cheese and tortillas in a large bowl.  Saute in frying pan until warm.  Move back into bowl and stir in cheese.  Warm tortillas.  Place 1/2 - 1 cup of mixture in each tortilla.  Fold well so mixture can't escape.  Place in panini or George Forman grill and toast.  Serve with this sauce:

1 avacado
1 cup ranch
1 tsp minced onion
salt and pepper

Mash or blend all ingredients together.


Monday, May 24, 2010

Chicken Coconut Curry

Ok, so I'm a huge fan of indian food, and I saw this recipe on {My Kitchen Cafe} and HAD to try it. 
It. Is. Divine!!
  So flavorful, but not too hot and spicy.  The coconut calms the heat down.  My son even likes it!!

Chicken Coconut Curry

2 lbs ckicken breasts, cut in 1/2" cubes
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp vegetable oil
2 tbsp curry
1 1/2 tsp paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 sweet potato, cut in 1/2" chunks
1 can coconut milk
1 can stewed tomatoes
1 can tomato sauce
6 tbsp sugar
Jasmine rice, cooked

Season chicken with walt and pepper.  Heat oil, curry, and paprika in a large skillet over med-low head for 2 minutes, or until it's fragrant.  Do not let it burn.  Turn heat to medium and add onions and garlic.  Cook 10 minutes, until onions are clear.  Add chicken and toss to coat.  Cook 7-10 minutes (I actually just put the chicken in with the onions and garlic to save time)  Add potatoes, coconut milk, tomatoes, tomato sauce, and sugar.  Cover and simmer, stirring occasionally for 30 - 40 minutes - until sauce thickens.  Serve over rice.  Garnish with cilantro.

You'll love it!

Thursday, April 22, 2010

Apricot Chicken

This recipe is from a Rachel Ray cookbook. I'm not sure which one.

2 tbsp. extra-virgin olive oil (evoo)

2 lbs. chicken tenders, halved on an angle

salt and freshly ground black pepper, to taste

1 large onion, chopped

2 Tbsp. cider vinegar or white wine vinegar

12 dried pitted apricots, chopped

2 cups chicken broth

1 cup apricot all-fruit spread or apricot preserves

2 Tbsp. chopped chives, for garnish

Heat a large skillet with a lid over medium high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side. Add onions and cook, 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine. cover pan, reduce heat and simmer, 10-15 minutes. Serve chicken with a sprinkle of chives as garnish.

I put this on top of rice.

Chocolate Eclairs

I got this recipe in the mail with those bunches of cards that people randomly send. I put green food coloring in the dough and pudding filling for St. Patricks Day.

Prep Time 25 minutes

Baking 45 minutes

Makes 12 eclairs


1 package (about 3 1/2 ounces) chocolate pudding and pie filling (I used vanilla and put green food coloring in it)

2 cups milk


1/2 cup butter

1 cup water

1/8 tsp salt

1 cup all-purpose flour

4 medium eggs


2 tbsp. butter

2 ounces semisweet chocolate

1 cup confectioners sugar

2 tbsp milk

1 tsp vanilla extract

To prepare filling, cook pudding according to package directions. Chill for 1 hour.

To prepare pastry, in a heavey saucepan, heat butter, water and salt over medium high heat until mixture boils and butter melts.

Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.

Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.

Preheat oven to 400 degrees. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.

Spread each mound into a 4 x 1/2 inch rectangle, piling dough on top and slightly rounding sides.

bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on side of each eclair. Reduce oven temperature to 375 degrees. Bake for 10 minutes. Transfer to a wire rack to cook.

To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk and vanilla until smooth.

Slice eclairs in half. Spoon about 1 tbsp. of filling onto each bottom half and replace tops. Spread tops with frosting.

**I don't worry about making the dough mounds just so-so as you can see by my photo. And I like to add some flavoring to the frosting...like peppermint or orange. This things can be devoured very quickly.

Mile-high tortilla pie

This is another recipe from my parents magazine.

serves 6

prep time 15 minutes

cook time 15 minutes

1 can (19 oz) black beans, rinsed and drained

1 can (11 oz) whole-kernel corn with red and green peppers, drained

1 jar (16 oz) chunky, mild salsa

1 pkg. (10 oz) fajita-style cooked chicken

1/4 cup chopped fresh cilantro leaves

5 (10") low-fat flour tortillas

2 cups (8 oz). shredded reduced-fat Monterey Jack cheese

Fat-free sour cream (optional)

Heat oven to 425 degrees. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro.

Coat the bottom of the baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of cheese. Layer 3 more times, finishing with the last tortilla.

Bake in oven 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream, if desired.

Taco Soup

I got this recipe from a roommate, Amber Woodmansee.

1/2 pound ground beef, browned and greaseless

1 can of diced or stewed tomatoes
1 can of corn
1 can of red kidney beans
1/2 cup salsa or spaghetti sauce
2 tbsp. chili pwder
garlic salt (optional and to taste)
salt and pepper to taste.

sour cream
frito chips

Dump everything into a pot--do not drain the cans.
Bring everything to a boil and it's done.

Chicken Curry Fruit Salad

This is my own recipe. I love this dish.
3 Tbsp. chopped onion
3 Tbsp. water
2 Tbsp. butter or margarine
1 1/4 tsp curry powder
3/4 cup light mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
Dash of cayenne pepper
3 cups diced, cooked chicken
1 can (20 ounces) pineapple chunks, mostly drained
1 red apple, cored and diced
1/3 cup almond slivers
1/2 cup purple grapes, halved
1/2 cup green grapes, halved
a few Tbsp. celery, sliced
In a small bowl, mix onion and water, let stand for 10 minutes. Melt butter or margarine over medium heat. Add onions and curry powder, cook, stirring for 3-5 minutes. Set aside. In a large bowl, stir curry mixture, mayonnnaise, lemon juice, salt and pepper. Add chicken, pineapple, apples, almonds, celery, ad grapes. Toss gently then sprinkle with coconut.

Crispy coconut chicken

****Please excuse the horrible picture! I realized after we were halfway through that I hadn't taken a picture! It's kind of a mess.

I got this from the Parents magazine. I really love the recipes from there.
Serves 4
Prep time 15 minutes
Cook time 40 minutes
2/3 cup crushed multigrain crackers (about 8)
1/3 cup flaked coconut (I added more because I like coconut)
1 jar (9 oz.) mango chutney
3 tbs. lime juice
1 tsp. curry powder
8 chicken drumsticks, skin removed (I used chicken breasts and it worked out beautifully)
2 cups frozen peas, thawed
1 up cooked brown rice
Heat oven to 375. Place crackers in a large zip-top plastic bag and crush with a rolling pin or cup. add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder,. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken, one piece at a time, in the remaining chutney mixture, then place chicken inside the bag. Shake to coat.
Bake chicken on a foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosely with aluminum foil for the last 10 minutes to prevent over browning.
In a bowl, toss peas with reserved chutney mixture. Microwave on high for 1-2 minutes, or until heated through. combine peas and rice and serve with chicken.

Just Peachy Meatballs

I absolutely LOVE this dish! It's extremely easy to make and only has three ingredients! The only downside is the peach mix needed is hard to come by. If you look online at http://www.savannahcinnamon.com/ and go to the "where to buy" tab it will show you the stores near you where you can get a bottle or two the juice. Or you can order online. I usually just order a few bottles at a time. I also have an amazing recipe for a chex mix using the "southern praline mix" but I haven't made it in awhile so I don't have any pictures of that.
Anyway, here's the recipe:
1 bag frozen italian meatballs
1 jar of chili sauce
Southern Peach Mix
noodles or rice
Combine the meatballs and chili sauce in a crock pot.
Refill the empty jar with the "Southern Peach Mix" and add to the crockpot.
Cook on high temperature until heated through.
I usually serve the meatballs and sauce on noodles but you can eat with rice as well.

Saturday, April 17, 2010

Creamy Spinach Tortelliini

I got this recipe from all recipes.com and tweaked it for our family. (we don't like cooked spinach or mushrooms)

Prep Time 15 minutes

Cook time 20 minutes

Servings 4

1 (9 oz) package refrigerated cheese tortellini

2 tbsp butter

1 small onion, chopped

1 (8 ounce) package cream cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

fresh mushrooms, sliced

1 (10 ounce) package frozen chopped spinach, thawed and drained

cherry tomatoes, halved

1-2 chicken breasts, cooked and chopped

Cook tortellini according to package directions. Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach. Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Dad's Chili

1-2 lb. ground beek
1 tap onion (dried or fresh)
2 (15 1/2 oz.) cans of kidney beans
1 quart of tomato juice (not paste or stewed tomato)
1-1 1/2 cups water
1 tsp cayenne red pepper (or to taste)
2 tsp chili powder (or to taste)
half stick of celery, chopped

1 3/4 lb. ground beef. Break it up and put on to simmer.
Put 1 tsp of dried or fresh onion while simmering.
Simmer and cook to slight browning color of meat. Break meat apart with spoon. Drain grease out of pan. Put cans of kidney beans and its juice in with the meat. Pour 1 quart of tomato juice into pan. Dilute the tomato juice with about 1 -1 1/2 cups water. Put 1 tsp. of cayenne red pepper and 2 tsp. of chili powder in. Stir it in well. Chop up a half stick of celery and put in pot. Check every so often and stir. Once it starts boiling, put on lower setting (simmer). Let simmer and cook for about 2 hours.

We like to put some grated cheese and butter on ours and serve it with bread or home made scones.

Thursday, April 15, 2010

Strawberries and Cream Dessert Squares

Great for the Spring/Summer season when Strawberries are out. You can use other berries with this recipe though.

Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Makes: 20 servings
I got this recipe from Betty Crocker.com
I recommend this for a gathering/get together sort of thing where you won't be bringing any back home with you. It tastes amazing the first day and it tastes good the next day or two but then it starts to get mushy and the strawberries look gross (the guys will eat it happily still).
1 pouch (1lb. 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup white vanilla baking chips (6 oz.) **I used soem that had red in them
1 package (8oz) cream cheese, softened
4 cups sliced fresh strawberries **I used 5-6 instead because I just love berries!
1/2 cup sugar
2 tbsp cornstarch
1/3 cup water
10-12 drops red food color, if desired
***I doubled the sugar, water, cornstarch, strawberry goo mixture. I knew I'd like it better that way. But that's just me.
1. Heat oven to 350 degrees. Spray bottom only of 15x10x1 or 13x9 inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough dorms. Press evenly in bottom of pan. Bake 15-20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwaveable bowl, microwave baking chips uncovered on High 45-60 seconds or until chops are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries (**I crushed 2 cups instead since I added a cup or two extra and also remember I doubled the cornstarch mixture as well...). In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food coloring. Cool 10 minutes. Gently stir in remainging 3 cups strawberries. Sppon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

The Best Big, Fat, Chewy Chocolate Chip Cookies

The title is seriously right on the dot. These are amazing and I hate to say that I ate the majority of them...they were that good. I got this recipe from all recipes.com

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat the vanilla, egg, adn egg yolk until light and creamy. Mix in the sifted ingredients until just bleded. Stir in the chocolate chips by hand using a wooden spoon.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and putty (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to wire rack to cool.

***I just rolled up good sized balls of dough and put them on the sheet pan. I didn't make a big deal about degrees and stuff. Came out with amazing cookies!!!!!!

Tuesday, March 23, 2010

Oreo Fudge Icecream Cake

This has got to be the easiest ice cream cake recipe out there! Brent found it on the internet from Kraft Foods and made it for me for my birthday. I made it for him on his birthday, but I used mint ice cream sandwiches and it was delish!
1/2 cup warm fudge ice cream topping
8 oz cool whip, thawed
1 small pkg chocolate puding
8 oreos, crushed or chopped
12 ice cream sandwiches
Wisk fudge and 1 cup of cool whip until well blended. Add pudding and stir until smooth. Add oreos and stir gently. Set aside. Arrange 4 ice cream sandwiches side by side on a platter. Tip with half of the oreo fudge mixture. Repeat both layers. Top with remaining 4 sandwiches. Frost sides and top with cool whip. Freeze about 4 hours, or until firm.
Hope you like it!

Monday, March 1, 2010

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

I got this recipe from my friend, who got the recipe off of a website called picky-palate.com. Which I would definitely suggest checking out b/c there are lots of good recipes on there. Anyway, my husband and I loved these and they were super easy to make.

1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)

1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ chicken (i just cooked chicken, shredded it and added bbq sauce)
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese

Ranch Dressing for dipping

1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

I love ranch dressing and my husband loves anything with BBQ sauce, so it was the perfect dinner for us :). Enjoy!

Sunday, February 28, 2010

Cream Cheese Bacon Crescents
Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 16 servings, 2 crescents each
1 tub (8 oz.) Philedelphia Chive and Onion Light Cream Cheese spread
3 slices bacon, cooked, and crumbled
2 cans (8oz. each) reduced fat refrigerated crescent dinner rolls
Preheat oven to 375. Mix cream cheese spread and bacon in small bowl until well blended.
Seperate each can of dough into 8 triangles each. Cut eact triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown. Serve warm.
Note: I used more than three slices of bacon!!!

Monday, February 1, 2010


I just wanted to say sorry for adding soooo many recipes at once! I've had all these pictures saved up for a while and just had a little time to get them up right now. I thought I'd get them all done while I can. I'm sorry for unindating you with my stuff! And I don't want my recipes to sound cocky with my "tips" or "what I do"...they are just how my family likes things as opposed to how the recipe is written...I share both the recipe and my own twist to it for those who are like me and for those who are not! haha Anyway, sorry...no recipe in this post just an apology!

Samoa Bars

I found this on a blog which is now no longer running or whatever. These definitely are the closest thing to the Girl Scout Samoa Cookies I've ever found. They take quite a bit of time but are well worth it! I was irritated that I had to share them at a party...I wanted to hoard them all to myself! Even with the time it takes, it's worth making!
Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
3 cups shredded coconut (sweetened or unsweetened)
14-oz good-quality chewy caramels
1/4 tsp salt
3 1/2 T milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a baking sheet and toast, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and melt with milk and salt either in a sauce pan over low heat or in the microwave. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Spread into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl or saucepan stirring often to avoid scorching. Dip the base of each bar into the chocolate and place on wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.Makes 30 bar cookies.

Next time I’d like to try spreading the cookie base in one 9x13 as well as an 8x8 pan. I thought the cookie base was too thick in just the 9x13 pan.
If I spread the cookie base onto another pan then I’d just use the whole bag of toasted coconut and add a handful more of caramels and maybe a ½ tsp. more of milk.
I used about a full bag of chocolate chips and had quite a bit as leftover. So I’d still just use a full bag since I’ll be making more of everything else…it will even the chocolate out.
The blogger who wrote the above instructions said greasing your hands to spread the caramel/coconut mixture was the only way to go…I didn’t have a problem at all with spreading the mixture with my spatula. So that’s a step that’s not needed.
I'd like to see if they freeze well for the future.

Pizza Dough

This is from Marilee Leishman. It was the lightest and yummiest pizza dough ever!
1 pkg. yeast or 2 1/4 teaspoons
2 Tbsp. sugar
3 cups flour (split in half)
1 tsp. salt
2 Tbsp. oil
1 cup warm water
In a seperate little bowl, combine sugar, yeast and the warm water. If the water is too hot, it will kill the yeast and if the water is too cold, it won't activate the yeast. After about 5 minutes of sitting the yeast should have started "growing."
While the yeast is activating, mix 1 1/2 cup flour, salt, and oil. Mix for 2 minutes. Then add the yeast mix and add the last 1 1/2 cup of flour. Once it gets hard to mix, use your hands to knead it. Don't overknead just make it into a ball and cover with a damp, warm towel. Let it rise for 15 minutes. Turn on the oven to 400 degrees. The dough may not rise a whole lot but it should be malleable to work with (easy to tug and pull on). Roll it out into the shape of your pizza pan.
Top the pizze with your sauce and toppings and bake for 10-15 minutes.
This usually makes enough for 1 large pizza. I usually double the recipe so we have a lot of leftovers.

Forgotten Kiss Cookie

I found this recipe on the blog: littlebirdiesecrets.blogspot.com It was submitted by Amanda Buechler from Two of a Feather (via Pioneer Woman)
1 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
1 teaspoon vanilla
2 cups flour
24+ Hershey Kisses, unwrapped
some chocolate to melt on top of cookies
Set oven at 350 degrees.
Beat together butter, sugar, brown sugar and vanilla. Slowly add flour and mix well. Form 1 inch balls around each kiss.Bake 350° for 8-10 minutes. Cool 5 minutes on baking sheet then transfer to rack. After cooling, melt some chocolate to top it off. Can use a variety of kisses and hugs.
This is a picture of my cookie with the caramel kisses in the center. I don't think these worked out so well...the caramel I think just got smooshed and you couldn't taste it as well. But I'm sure any of the other kisses would work great! It tasted a lot better with chocolate drizzled on top.

Chicken Enchiladas

I'm not sure where this recipe is from but it's absolutely delicious and easy!!! This is something I highly recommend making double of periodically and freezing for emergencies when you have no time to make dinner (or to take over to someone in need).
350 degrees
20 minutes

1 large can chopped green chilies ½ lb. mild cheddar - grated
1-2 cup sour cream ½ lb. Monterey Jack - grated
2 cans Cream of Chicken soup 1 pkg. 10" flour tortillas
4 chicken breasts - cooked and cut up

Start oven at 350 degrees.

Mix chilies, sour cream, and soup. Divide into two bowls.

To one bowl, add all the chicken and half of both cheeses. Spoon the chicken mixture into tortillas and roll. Place in a greased 9x13 pan. Spread remaining sauce on top of tortillas and add remaining cheese on top of that. Cook for 20 minutes.

***Can be made a day ahead and put in fridge. Or to freeze: just seperate the enchiladas in wax paper and freezer bags one by one so it's easy to warm up in the microwave. Or you can cook it all in one of those throw away tin pans and cover and freeze. Another idea is to assemble it all in a throwaway tin and freeze. Then when you need it or someone else is in need...just have them pop it in the oven.
Oh and I don't like chilis so I omit those in my batch. I make two batches. One will be without chilis and the other with. To deferentiate which is which I put green food coloring in the sauce to make it look green and remind myself of the green chilis.

Soft Sugar Cookies and Frosting

The soft sugar cookie recipe is from allrecipes.com by Georgie Bowers and the sugar cookie frosting is also from allrecipes.com by JBS box.

Prep Time: 20 Minutes
Cook Time: 8 Minutes
Ready In: 3 Hours
Servings: 48

3 cups all-purpose flour (and a ½ cup to roll the dough out)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened on stovetop
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
Parchment paper

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 350 degrees F. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
Tips: Just when the center doesn't look wet anymore, take them out! If you like soft sugar cookies, roll them out thicker. If you like them crispy, roll them thinner.
I also substitute 1 cup white sugar and 1 cup powdered sugar instead of the 1 1/2 cup white sugar. The consistency of the dough is nicer that way.
You can also roll these out in powdered sugar instead of flour.
If you divide the dough into 4 sections, wrap each in plastic wrap or something and freeze while working on one section then you'll won't have to deal with sticky dough as much. It's much easier to work with if it's chilled.
Prep Time: 15 Minutes
Ready In: 15 Minutes
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
I love this icing/frosting because I'm not a huge fan of a lot of fluff on my cookies. This is perfect for me. It looks very wet...make sure it's dry before stacking cookies.
I use spoons, measuring spoons, etc to apply on the cookies and smear. And I seperate the frosting in little bowls and add the food coloring that way.
I add small amounts of milk (1 tsp at a time) to get the consistency that I want. DO NOT add more corn syrup to get the consistency you want---that will make it so the frosting never dries.
You can add flavors to the frosting. I like almond or vanilla.

Twirly Whirly Pizza

I got this recipe from a Parents magazine. My family LOVES it! It can be messy but this is one that supposedly the kids can help with. (I can't imagine them helping since it's messy with me making it...but my daughter likes to watch and hold things for me). I'm including the recipe from the Parents magazine and how to make it then I'll put my own ingredients list since we like lots of stuff in our pizza---which might be the reason why it's so messy for us!! We pack it in!!)


1 (13.8oz.) tube refrigerated pizza dough

1/2 cup pizza sauce

1/2 cup shredded italian mix cheese, divided

1 cup fresh baby spinach leaves

How to:

Heat oven to 400 degrees. Unroll dough from tube. Spread Pizza sauce on top.

Sprinkle with half of cheese and top with spinach leaves. Roll up, starting with short end.

Cut into 8 pieces, then lay the pieces flat on a greased pie pan. Sprinkle with remaining cheese and bake for 22-25 minutes or until golden brown. Makes 8 servings.

***Now we like to nix the spinach leaves but add cooked ground beef, mozzarella cheese instead of italian mix cheese and add pineapple tidbits. And we double the recipe--so 2 tubes of dough. It's really messy to get on the pan but it's tasty.

Friday, January 29, 2010

Chocolate Chip Pudding Cookies

When I first made chocolate chip cookies after becoming a wife, I was disappointed in my husband's disappointed reaction. He said his sister sent him cookies when he was on his mission and that they were the best. So, I got her recipe. They really are the best. I've tried others who claim that they are the best, but to no avail. These are soooo good! This is Mary's recipe:

1 small pkg vanilla pudding
1 cube butter (1/2 cup)
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 tsp baking soda
1 1/2 cup flour
1/2 pkg chocolate chips

Preheat oven to 375*. Cream butter, brown sugar, pudding, eggs and vanilla. Gradually add flour and baking soda. Mix in chocolate chips. Place on cookie sheet in little balls. Bake 8-10 minutes. They should still look a little rounded with touches of golden brown. Cool for a minute on the cookie sheet, then move to a rack to cool the rest of the way. Brent thinks they're even better the next day.

*to send them to a missionary anywhere in the world, wrap them in aluminum foil and put that in a ziplock bag with a piece of bread in it. Freeze them and send frozen. I send them in either pringles or crystal light canisters that I've wrapped in paper or placed inside another box. They made it all the way to my brother in northern Russia and they were fine...even though their mail system is a wreck over there.

Wednesday, January 20, 2010

Best Banana Bread

I LOVE Banana Bread, but it seems like every time I make it it turns out with a really crunchy crust and a really gooey middle. I used to blame it on my gas oven, because they say they don't cook as evenly as electric ovens. I sort of stopped making Banana Bread...gave up for the time being, until recently we had a lot of bananas that needed to be used. So I decided to try it again...and I'm so glad I did. I got this recipe from a cook book my family's ward put together. I decided to try this one because it had sour cream in it, and I've always had good results in baked goods when they have sour cream in them...kind of weird, but true.

This is Judy Teuscher's Banana Bread:

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1/2 cup sour cream
*optional: chopped walnuts

Cream butter, sugar and eggs. Add the remaining ingredients. Bake at 350* in a greased pan for 50-60 minutes. It makes one loaf.
Easy! I let mine go a little past 50 minutes...till the knife came out mostly clean. And seriously, this is the best Banana Bread my husband and I have ever tasted!!! No gooey middle and no burnt crust, but so moist and delicious! I hope you try it, and if you do, I'm sure you'll love it.