Bleu Walnut Pitas

This is a great light lunch or appetizer.

White Pitas (as many as you want)
Mozzarella cheese
Bleu Cheese
Walnuts

Sprinkle the cheeses and walnuts onto the pitas.  Broil for 3 minutes.  That's it!

Really good!

Orange Walnut Feta Salad

This is a combo of two different salads that I really like.

1 bag Spring Mix Greens
Mandarin Oranges, drained
Walnuts
Feta Cheese, crumbled
Craisens, if you want

Dressing:
Poppyseed Dressing
Balsamic Vinagrette
Mix the two together, or just pour each onto the salad.
Delicious!

Broccoli Cheese Soup

1/2 cup onions, chopped
1 can cream of chicken soup
1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Saute onion in a frying pan.
Combine all ingredients and cook for 4 hours on high.  Do not add salt.

Really easy and super tasty soup!

White Chicken (or Turkey) Chili

1 whole rotisserie chicken (or left over turkey from Thanksgiving)
2 Tbsp. minced garlic
2 cans of chicken broth
4 oz. can of green chilies
1/2 cup chopped fresh cilantro
1 tsp. Oregano
1 onion, chopped
1 Tbsp. olive oil
2 cans of white northern beans
juice of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper

Sautee onion and garlic in olive oil. Add everything else except chicken and boil 20-30 minutes. Add chicken and cook 10 more minutes. Serve with shredded cheese, tomatoes, avacado, and sour cream. You can also throw all this in a crock pot and let it cook all day.

We made this with our left over turkey from Thanksgiving.  Tastes just the same and such a great way to use up all that delicious turkey!

Fast Rising Rolls

Dissolve and let sit:
1/2 cup warm water
2 TB yeast
1 TB sugar

Mix:
6 cups flour
1/2 cup powdered milk
1/4 cup sugar
1 TB salt

Make hole in flour mixture and add:
1/2 cup oil
2 beaten eggs
2 cups hot water
Dissolved yeast

Mix together evenly and let sit for one hour.  Divide dough in half and roll out into a circle.  Brush with soft butter and cut into wedges with a pizza cutter.
Roll up from wide edge.  Let rise 15-20 minutes.  Bake in 375 degrees for 8-9 minutes.

To make orange rolls: add orange zest when brushing on butter.
Drizzle with glaze: powdered sugar, vanilla, butter, milk and orange juice.


DIVINE!!!!

Chicken and Sweet Potato Potpie

This is absolutely incredible!  Every ingredient is divine!

(Recipe from Woman's Day Magazine, thanks Katy :)

2 TB olive oil
1 lb sweet potatoes (about 2), cut into 1/2 in. pieces
1 large onion, chopped
salt and pepper
1/4 cup flour
1/2 cup cooking white wine
2 cups chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped (we thought this was too much the first time, so we have left it out since)
1/8 tsp ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten

1. Heat oven to 375 degrees. Grease casserole dish.
2. Heat the oil in a skillet and add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10-12 minutes.
3. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.  Add the chicken, parsley and nutmeg. 
4. Spread the chicken mixture into casserole dish.  Cover mixture with the sheets of puff pastry.  Brush pastry with the egg and bake until puffed and golden brown, 20-25 minutes.

Pepperoncini Beef Sandwiches

These are SO delicious!

Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Bread Machine Rolls

1 Cup Water
2 Tbsp. Butter, softened
1 Egg
3 1/4 Cups Bread Flour
1/4 Cup Sugar
1 Tsp. Salt
3 Tsp. Yeast

1. Place ingredients in the bread pan in order as listed.
2. Select dough cycle
3. When cycle is completed, punch down and roll out dough into a large rectangle on a floured surface. Divide dough into 15 equal pieces. Roll pieces into balls and place on a greased cookie sheet. Cover and let rise in a warm place 30-40 minutes.
4. Bake at 375 for 12-15 minutes until the tops are golden brown.

Pumpkin Bread

3 Cups Sugar
1 Cup cooking oil
4 Eggs
3 1/3 cups all-purpose flour
2 tsps baking soda
1 1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
15 ounce can pumpkin

1. In a very large bowl beat sugar and oil with an electric mixture. Add eggs and beat well. Set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg.
3. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined.  Beat in pumpkin.
4. Pour batter into greased bread pans (two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch pans)
5. Bake at 350 for 55 to 65 minutes or until wooden toothpick inserted in the middle comes out clean. (I usually have to bake my two large loaves anywhere from 75 to 80 minutes. So depending on your oven it may take longer. Little loaves are easier to bake. But don't worry if you smell burning or the crust looks really dark. The bread is still good as long as it is baked all the way through!)

Cream of Cauliflower Soup

You know how that Wisconsin Cauliflower soup at Zupas is my favorite soup of all time?  This recipe comes pretty close. I thought I would post it since it's getting colder and more like soup weather in the normal places of the world. :-)

4 Cups of fresh or loose-pack frozen cauliflower florets

1 ½ cups chicken broth or vegetable stock

1 Tbls. Butter or margarine

1 Tbls. All-purpose flour

½ teaspoon celery seeds (optional)

½ cup shredded American cheese (or mozzarella) 

¼ tsp. Salt

Dash of black pepper

1 cup milk, half-and-half, or light cream

Directions:

1.      In a large saucepan cook desired vegetable, covered, in a large amount of boiling water for 8 to 10 minutes.  Drain well.  Reserve 1 cup cooked vegetables.

2.      In a food processor bowl combine remaining cooked vegetables and ¾ cup of the broth.  Cover; process about 1 minute or until smooth. Set aside.

3.      In the same saucepan melt butter.  Stir in flour, celery seeds, salt, and pepper.  Add milk all at once.  Cook and stir until slightly thickened and bubbly.  Cook and stir for 1 minute more.

4.      Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining ¾ cup of broth.  Cook and stir until heated through.  If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. 

(To make Cream of Broccoli Soup, replace Cauliflower with Broccoli and celery seeds with lemon-pepper.) 

Easy BBQ Ribs

These may not be as good as Grandma Riedel's but they're pretty darn close!

Ingredients

·         2 1/2 pounds country style pork ribs

·         1 tablespoon garlic powder

·         1 teaspoon ground black pepper

·         2 tablespoons salt

·         1 cup barbeque sauce

Directions

1.     Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.

2.     Preheat oven to 325 degrees F (165 degrees C).

3.     Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Laura's Apple Turkey Croissant Sandwiches

My good friend Laura made these for a babyshower she threw for me the February before Abby was born. I've dreamed of them ever since and finally made the attempt to make them myself today. So good!

For 8 sandwiches

1 lb Sun dried tomato deli turkey breast meat (i know this sounds bizarre, but you CAN find this, or something akin to it at most grocery stores, like Walmart/Tom Thumb/Kroger, and it adds SO much to the mix of fantastic flavors in this sandwich!)

1 pkg Muenster cheese slices

2 gala apples, cored and sliced horizontally, so you can see a little circle where the core was (any other sweet, crunchy apple would work, just as Jazz, Ambrosia, or Fuji)

1 head romaine lettuce

1 batch of Laura's Amazing Sandwich Spread (recipe to follow)

8 croissants (cut in half like a bagel)

Compile like so, from bottom to top: bottom half of croissant, 1 slice Muenster, 2 slices turkey, 1-2 slices apple, 1-2 leaves lettuce, Laura's amazing spread on underside of top half of croissant.

If you like your sandwiches toasted, feel free to first toast the croissant with the cheese and the turkey open faced and THEN add everything else!

Laura Amazing Sandwich spread

1/2 pkg Cream Cheese, softened

1 tsp cinnamon

1 Tbsp honey

1 Tbsp maple syrup

Mix together! Can be made ahead of time and saved in refrigerator for a few days to a week.

Chocolate Chocolate Chip Cookies

These cookies are so delicious, it's as if a brownie and a chocolate chip cookie got together and had babies. :-)

Ingredients

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Chocolate Zucchini Bread

3 beaten eggs
3/4 cup oil
2 cups brown sugar
2 cups grated zucchini
2 Tbsp vanilla
Mix all wet ingredients thoroughly
Mix all dry ingredients in a separate bowl
3 cups whole wheat flour
1 Tsp salt
1/2 Tsp nutmeg
3 Tsp cinnamon
1/2 Tsp baking powder
1 Tsp baking soda
3 Tbsp cocoa
6 oz chocolate chips..... Or more!!
Combine wet and dry mixtures.
Baked in a greased bread pan at 350 for 55 minutes.
Makes two medium sized loaves.

I'm baking this in my oven right now. I hope it tastes as good as it smells!!

Portobello Mushroom Lasagna

I've been on a mushroom fad for the past week or so and this recipe is very interesting. I wouldn't say I like it better than say lasagna from the Olive Garden or Katy's Lasagna but I think it would be particularly scrumptious on a cold day. 

I used dried Parmesan cheese because that's what I had on hand, and it still tasted pretty good, but I think freshly shredded Parmesan would have given it an extra kick.   

Ingredients

• Kosher salt
• Good olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (11/2 sticks) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds portobello mushrooms
• 1 cup freshly ground Parmesan

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Bagel Recipe

From pioneer woman!

http://smittenkitchen.com/2009/05/cinnamon-raisin-bagels/

Chocolate-Peanut Butter Ice Cream Cake

4 Cups of rice cereal (I used chocolate rice cereal, like cocoa krispies)
6 oz semisweet chocolate chips
3/4 cup creamy peanut butter
3 pints chocolate chip or vanilla ice cream

1. Place the cereal in a large bowl
2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
3. Add the chocolate-peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1.5 inches up the sides of a 9-inch springform or non-stick pan. Freeze until set, about 10 minutes.
4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.

I sprinkled extra chocolate chips on top and drizzled chocolate syrup. I love chocolate! :-)

Chocolate Cake

This cake is so easy and so delicious!

3/4 Cup butter, softened
3 Eggs
2 Cups all-purpose flour
3/4 Cup unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 Cups sugar
2 tsps. vanilla
1 1/2 cups milk

Allow butter and eggs to stand at room temperature for 30 minutes.

In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Continue beating on medium speed for 2 minutes and scrap the sides if needed. Add eggs 1 at a time (or all at once, I didn't taste a difference) beating after each addition.  Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. (You might be engulfed in a tiny cocoa cloud but it's not too bad if you add milk right after the chocolate stuff.)

Spread batter into sprayed or floured pans.  Bake at 350.  13x9 and 8 inch pans need 34 to 40 minutes. Two 9 inch pans need 30 to 34 minutes.  And cupcakes need 20 to 25 minutes. Or bake until a toothpick comes out clean.

Frosting:
The frosting that goes really well with this cake is a chocolate-chip peanut-butter glaze.  Melt 2 cups of chocolate chips and 1 cup of peanut butter over the stove top, stirring frequently so the chocolate doesn't burn on the bottom.  Poor over cake or cup cakes and spread with spatula. Sprinkle with chocolate chips.   This frosting really seals in the moisture of the cake but you'll want to store it in the fridge so it doesn't melt all over your counter, but maybe you colder climates won't have trouble. :-)

Fajitas

1 Steak or 2 Chicken Breasts, cut into strips
1 Green Bell Pepper, cut into strips
1 Yellow and/or Red Bell Pepper, cut into strips
1 Onion, sliced

Fajita Seasoning:
In a small bowl combine:
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. of salt
1/4 tsp. of ground/crushed red pepper
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder

Or you can buy a packet of fajita seasoning like the ones next to the gravy packets.

Flour Tortillas
Sour Cream
Grated Cheese


In a non-stick skillet cook steak/chicken until no longer red or pink.  Sprinkle with salt and pepper.  Stir in peppers and onions and cover for a few minutes until vegetables are tender, sprinkle more salt. When vegetables and meat are cooked add seasoning and stir. Cook covered for a few more minutes.

You can warm the tortillas in the microwave or on the stove (one at a time) in another pan if desired.

Katy's Easy Cheesy Lasagna

1lb hamburger
some chopped onion
1 clove garlic, minced
1 jar spaghetti sauce (30 oz)
3/4 cup water 
1/2 package wide lasagna noodles (uncooked)
2 cups grated parmesan cheese
3 cups shredded mozzarella cheese 
2 cups small curd or cream style cottage cheese

1. Heat oven to 375 degrees
2. Brown hamburger with onion and garlic in pan
3. Stir in spaghetti sauce and water
4. In 9 by 13 pan, layer 1/3 sauce, 1/2 noodles, 1/2 cottage cheese, 1/4 cup parmesan cheese, 1/2 mozzarella
5. Repeat layers ending with sauce
6. Cover tightly with foil
7. Bake 1 hour
8. Uncover and sprinkle with remaining cheese.
9. Let cool for a few minutes before serving.
 
Enjoy! So yummy! 

Chicken Alfredo and BBQ Chicken Pizza

Bread Machine Pizza Dough:

Put ingredients in bread pan in this order:
1 Cup Water
2 Tblsp. Olive Oil/Vegetable Oil
1 Tsp. Salt
3 Cups of Bread Flour/All-Purpose Flour
2 1/4 tsp. Active Dry Yeast

Select dough/manual setting.

On a pizza pan or cookie sheet spread corn meal or flour so that pizza will not stick. When dough is done punch dough out on the surface over the corn meal/flour and spread with rolling pin. (I've never done a square pizza because I have round pizza pans, it probably makes no difference.) Set aside.

Toppings for Chicken Alfredo Pizza:
1 Chicken Breast chopped/1 Can of Chicken
1/2 Cup of diced onions
1/2 Cup of diced tomatoes/can of diced tomatoes
1 Cup Mozzarella cheese
1/2 - 1 Cup Whipping Cream
1/4 Cup of Parmesan Cheese
1 Tsp. Black Pepper
Handful of Cubed Ham/2-3 slices of microwaved bacon broken into pieces (optional)
Chopped green onions (optional)

In a non-stick skillet cook chicken over medium heat until no longer pink, add onions and sprinkle salt then cover for a few minutes until onions are tender.  Add tomatoes and cover again for a few minutes. Add cream, Parmesan cheese, and black pepper. If the mixture is too milky then you can add corn meal/flour. Mix well and let simmer for a few minutes until mixture begins to bubble.

Spread mixture over pizza dough and top with mozzarella cheese and ham/bacon and a little more Parmesan cheese. Bake at 400 for 12-18 minutes until cheese is melted and a little golden brown and when the crust is golden around edges.

Toppings for BBQ Chicken Pizza:
1 Chicken Breast chopped/1 Can of Chicken
1/2 cup of diced onions
1/2 cup of diced tomatoes/1 can of diced tomatoes
1/2 - 1 Cup of BBQ Sauce
1 Cup Mozzarella Cheese
2-3 slices of microwaved bacon broken into pieces (optional)
Chopped green onions (optional)

Prepare the same as Alfredo Chicken pizza, adding BBQ sauce when chicken, onions, and tomatoes are cooked. Spread extra BBQ sauce on the dough before adding skillet mixture. Top with mozzarella cheese and bacon. Bake at 400 for 12-18 minutes.

Amber's Zucchini Bread

I had this at book club and it was delicious! If you don't have enough zucchini you can use squash and bananas. Tonight I used one cup of zucchini, 1 cup of mashed bananas, and then 1/2 a cup of apple sauce with 1/2 cup of vegetable oil.

Ingredients

• 3 cups all-purpose flour (I used 1 c whole wheat)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil (I used 1/2 cup vegetable oil, 1/2 cup greek yogurt...you could also use 1/2 applesauce, sour cream, plain yogurt, vanilla yogurt, etc)
• 3 cups grated zucchini (I squeezed most of the water out of the zucchini that I grated finely; I grated some finer and some thicker for more variation in texture)
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. (I thought it was hard to get out - I would grease them!)
4. Bake at 350 degrees F (175 degrees C) for 1 hour. (I thought mine was  little dry...maybe because of the fat free yogurt...if you substitute, watch the baking time and consider pulling it out a few minutes early)

Ham & Tomato Skillet

I've been experimenting with skillets for some time. They're just so easy and good for breakfast or a quick dinner and you can throw in pretty much anything you have on hand. Well, recently I came up with this combination and it is DELISH! I know when dinner is a hit when Jake asks me to make it again the next day.

3-5 Potatoes, Diced
1 Cup of Cubed Ham
1/2 - 1 Cup of Mozzarella Cheese, Shredded
1/2 - 1 Cup of Cherry Tomatoes, Sliced in Half (or a can of diced tomatoes)
1/2 - 1 Cup Onion, Diced

In a skillet spray non-stick spray and cook potatoes on medium-high heat, adding salt and pepper, and flipping on both sides until slightly brown. Add onions and more salt and let simmer for a few minutes, covered. Add ham and tomatoes and cook for several more minutes covered or until the ham and tomatoes are warm. Add cheese and mix and let cook until cheese is melted.

I've always added eggs to skillets but this combination didn't need it. Very yummy.

Poppy Seed Chicken Salad

I had this at a RS activity put on by Mom, Liz Sampson, and their presidency. SO DELICIOUS!

My Preferred Version: 

2-4 chicken breasts, cooked and diced or 1 can of chicken from Costco 

16 oz bow tie pasta cooked and cooled             

1 cup red seedless grapes, halved

20 oz puneapple tidbits, drained      

2 Golden Delicious Red Apples peeled and sliced                   

 1 pkg (1/2 a bottle) poppy seed dressing

 1 cup mayo

Mix all ingredients. Reserve dressing and mayo if you are not serving immediately. I like it chilled for an hour or two before serving so I put in the dressing and mayo and stick it in the fridge right away.  

Mom's Version: 

8 oz colored spiral pasta, cooked and cooled     4 chicken breasts, cooked and diced

8 oz bow tie pasta cooked and cooled               1/2 cup red seedless grapes, halved

20 oz puneapple tidbits, drained                        1/2 cup green seedless grapes, halved

2 small cans sliced water chestnuts, drained      1 can cashews or 1 cup sunflower seeds

s cups celery, chopped                                     1 pkg poppy seed dressing

4 green onions, chopped                                   1 cup mayo

1 pkg craisins

mix all ingredients except last three.  Mix mayo and dressing and stir into salad just before serving. Add nuts or seeds just before serving.  Feeds 20!

Mom's Mushroom Pork Chops

4-6 Pork Chops (with or without bone)
1-2 Cans of Cream of Mushroom Soup
Salt & Pepper

In a large, non-stick skillet cook pork chops on both sides until slightly browned.  Salt and Pepper both sides.
In a glass or other casserole dish with a lid pour in cream of mushroom soup and a little water, depending if you want your gravy more or less soupy. Place cooked pork chops in soup and bake, covered, at 375 for a half hour or until the soup bubbles.  Extra gravy goes well with baked or mashed potatoes.

Festive Chicken & Rice

Another great one from Mom's table!

1 Box of Uncle Ben's Long Grain & Wild Rice
3 Tbls. butter
2 Chicken Breasts
2 Tbls. Soy Sauce
1 Can Whole Berry Cranberry Sauce
1 Tbs. Lemon Juice

In a medium sauce pan combine cranberry sauce, butter, lemon juice, and soy sauce. Heat until butter melts and mixture is well combined. Spread rice and then seasoning over the bottom of a greased baking dish. Place chicken on top. Pour cranberry mixture over chicken and rice.  Cover with aluminum foil and bake at 350 for 1 hour.

Oatmeal Pancakes

These are absolutely melt-in-your-mouth-good.  Perfect on those cold winter mornings but also good on a summer evening when you don't know what's for dinner :)  We make 'em all the time!

Oatmeal Pancakes

2 cups rolled oats
2 cups buttermilk (put 2 TBsp lemon juice in measuring cup and add enough milk to make 2 cups and let sit for 5 minutes or so)
1/2 cup all-purpose flour
2 TBsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted but not hot
Spray oil for greasing the griddle
Maple Syrup for serving
Fresh Blueberries, optional -but delicious!!!

The night before: (Or ten minutes before-we have never done 'the night before' and they still turn out great)
Combine the oats and buttermilk in a medium bowl.  Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge and set aside.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Set aside.
Add the eggs and melted butter to the oat mixture, and stir well.  Add the flour mixture, and stir to blend.  The batter will be very thick.


Cook over a hot griddle.  If you're adding blueberries, press the berries into the individual pancakes as they cook.  You can use however many you want, but be sure to add them after the pancakes have cooked on the first side for a minute or two, so that the batter has time to set. 
Take

Jeff's Sweet Corn-on-the-Cob

This is seriously some tasty corn!  You don't need a dab of butter nor a sprinkle of salt or pepper.  Trust us!

Corn on the cob (as many as you want)
3/4 to 1 cup of sugar
1-2 TBsp apple cider vinegar

Bring a big pot of water to a boil while you are husking your corn.  When the water is boiling, add your sugar and vinegar.  Then add your corn, cover, and TURN OFF THE HEAT.  Let it sit for a good 15 minutes. Forget the usual condiments for this one!  It's so good!

Black Bean and Corn Salsa

This is such a great summer dish that is always a hit at any get together!  Great as an appetizer with tortilla chips or throw a little on a quesadilla - it's always delicious.

Combine in a large bowl:
1 can of corn, drained
2 cans black beans, rinsed
2 large tomatoes, chopped
1 avocado, chopped
1 green onion, chopped
small bundle of fresh cilantro, chopped

In a separate bowl, combine:
2 Tablespoons olive oil
1 Tablespoon red wine vegar
6-8 Tablespoons lemon juice (taste it to see if you need more!)
1 teaspoon salt
1/2 teaspoon pepper

Combine the veggies with the lemon juice mixture and stir.
Super fresh and delicious!!

Spicy Pulled Pork

(From Pioneer Woman)

One 5-7 pound pork shoulder
1 whole onion, cut into quarters
1 Tablespoon chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons ground cumin
1 to 2 tablespoons salt, to taste
pepper
3 Tablespoons olive oil
2 Tablespoons white wine vinegar

Rinse pork and let sit.
Combine onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar in a blender or food processor and pulse until totally combined.
Pour the mixture over the pork.  Rub it into every nook and cranny of the meat.
Place pork into crock pot and cook on low all day.
When done, shred the meat with two forks. 
This is super tasty and makes a ton!  Which is good because there are many ways to eat this.  Our favorite is adding our favorite Sweet Baby Rays BBQ Sauce and eating it on a really great bun.  Then the next night, put it on warm tortillas and eat like a taco with the usual tomato, sour cream, salsa, and lettuce.  Delish!  You can't go wrong :)

Jello Cake

This is my all-time favorite summer dessert this season.  It's easy, light, and super delicious!

Jello Cake

1 box white cake mix
1 4 ounce box of red jello (strawberry, raspberry, etc.)
1 tub of whip cream

Bake white cake according to directions.  When cooled, take a fork and poke the heck out of it.  The more holes the better! 
Boil 1 cup hot water.  Pour boiled water into jello.  Whisk until dissolved.  Then pour ONE HALF cup of cold water and whisk.  Pour all over the cake.  Cover with wrap and let sit in fridge for awhile to let the jello set.  Then top with whip cream right before serving.  (For the 4th, add blueberries and strawberries on top to resemble the American Flag.  Super cute :)

Cheese Steak Sandwiches

1 Large loath of French, Ciabatta, or chewy-kind of Bread*

1 Steak cut in strips (I get whatever is on sale)

1 Green Pepper chopped or in strips

1 Onion chopped or in strips

6 0z. or more of Provolone, aged-swiss, mozzarella, or favorite kind of cheese in slices or shredded

1. In a large skillet spray non-stick spray and cook steak until browned. Add onion and green pepper. Cook covered for a few minutes until vegetables are tender. Add salt and pepper to taste.

2. Meanwhile slice bread length-wise, sandwich style (apply butter with spatula if desired) and place on large cookie sheet.

3. When meat and vegetables are done spread the mixture on bread and place the cheese on top. Put in oven at 275-350 degrees, long enough for cheese to melt and bread to be slightly toasted.

4. Remove from oven and cut with large knife desired sandwich portions.

*Another yummy bread option are those loaves of french bread that you can take home and bake.

We probably eat this weekly because it is so easy and so good!

Cranberry Coleslaw Salad

1 bag of coleslaw
1 bag of baby spinach
1 jar of honey roasted peanuts
1 small bag of craisens
1 jar of Brianna's Poppyseed Dressing

Combine all ingredients and serve immediately.
This is really so yummy.  The coleslaw adds such a great texture and crunch to this already amazing combo!

Orange Jello Salad

This is Tommy's favorite!

1 can pineapple
2 cans mandarin oranges
1 4 oz box orange jello
1 tall carton of fat free cottage cheese
1 container of fat free whip cream

Combine all ingredients and enjoy!

Meleece's Apple Pie

Crust:

2 1/4 cups all-purpose flour

3/4 tsp. salt

2/3 cup of shortening (or butter at room temperature)

8 to 10 tblsp. or more of cold water

Pie Filling:

6 cups of thinly sliced and peeled apples (about 2 1/4 pounds)

3/4 Cup Sugar

2 Tblsp. all-purpose flour

1/2 Tsp. ground cinnamon

1/8 tsp. ground nutmeg

Milk

Sugar

1. In a medium bowl stir together flour and salt, using a pastry blender (or two wooden spoons), cut in shortening/butter until pieces are pea-size.

2. Sprinkle water over flour mixture. Add enough water for flour to be workable but not too much that it's way sticky. Take a little more than half of the dough and spread it on floured surface (adding more flour if it's too sticky) and roll it out into a circle big enough for your pie dish. Transfer to pie dish, pushing down around edges so there's no air beneath. Leave the remainder of the dough mixture in the bowl and set aside.

3. The key to a good apple pie, I heard, is that all the slices are roughly the same size. I like to use 4 to 5 green apples but any tart, not-soft apple will work. In a large bowl mix together apples, sugar, flour, cinnamon, and nutmeg. Stir until the apples are coated with the spices. Transfer mixture to the pastry-lined pie plate.

4. Add extra water if needed to the left-over dough. Roll out in a circle just large enough to cover your pie. Place the dough over the apple filling and seal the two crusts with your fingers and then a fork (this is called crimpining, who knew! :-)

5. Brush the top of the pastry with milk and then sprinkle with sugar. Cut slits at the very top or peak with a butter knife. Bake at 375 for 50 to 60 minutes or until crust is golden and the filling bubbles.

Mom's Gone All Day Stew

1 can tomato soup (or can of tomato sauce)

1 cup water

2 pounds stew meat

carrots

onions

potatoes

celery chunks

2 beef boullion cubes

1 tablespoon italian seasoning

1 bay leaf

Mix all ingredients in roasting pan. Bake at 275 for 4 - 5 hours or more.

You can use a bag of baby carrots or cut up brown potatoes but I find it a lot more flavorful to cut up whole carrots and use small red potatoes.

This recipe always reminds me of Sundays in Mendon! So good!

Chicken Divan

2-3 large chicken breasts, cooked and cut into small pieces
1 1/2 cups of cooked broccoli (I just buy a bag of frozen and steam it in the micro)
1 can of cream of chicken soup
1/2 cup mayo (I've used miracle whip and it's still good)
1/2 teaspoon lemon juice
1/8 teaspoon curry powder
1-2 cups shredded cheddar cheese
bread crumbs or crumbled Ritz crackers
Combine all ingredients together in a bowl except for the crumbs.  Then pour into a casserole dish and then sprinkle bread crumbs or Ritz on top.
Bake at 350 degrees for 30 minutes.
Serve over rice.
We're having this for dinner tonight!  Really yummy!

Coffee Cake

1/2 cup vegetable oil
1 cup milk
2 beaten eggs
1 1/2 cups sugar
1 tsp. salt
3 cups flour
4 tsp baking powder
Cinnamon topping

Combine vegetable oil, egg, and milk. Sift together dry ingredients. Add to milk mixture. Mix well. Pour into greased 9/13 pan. Sprinkle with Cinnamon topping. Bake at 375 for 25-30 minutes.

Cinnamon Topping: Combine 1/2 cup brown sugar, 2 Tbsp flour, 2 tsp cinnamon, 2 tsp melted butter.

This is Liz's recipe. We LOVE it:)

Mom's Italian Casserole

8 ounces mostaccioli (or penne regate)

1.5 lbs. ground beef (or ground turkey)

1/2 cup chopped onion

1/4 cup chopped green pepper

1 28 oz. can of diced tomatoes

1 8 0z. can tomato sauce

1 4 oz. can tomato paste

1/2 cup water

1 tsp. salt

1 tsp. sugar

1/8 tsp. pepper

1 tsp. dried basil

1 Bay Leaf

6 oz. mozzarella cheese

Cook ground beef, onion, and green pepper in a large pot on the stove until meat is brown. Drain fat. Stir in tomatoes, tomato paste, tomato sauce, water, salt, sugar, pepper, dried basil, and bay leaf. Cover and simmer for 30 min.

Cook mostaccioli in boiling water for about 14 min. Drain and set aside.

Once meat and tomato mixture is done remove bay leaf and stir in mastaccioli. Turn mixture into a casserole dish. Cover with foil and bake at 350 for 30 min. Remove foil, place mozzorella on top, and bake for 5 minutes more.

One of our favorite recipes. Thanks, Mom!

Pizza Crust (From Pioneer Woman)

This Pizza Crust has become the foundation of a weekly tradition here at our house - Pizza & Movie Night.
It is super easy and even more delicious!

Pizza Crust

1 1/2 cups warm water
1 teaspoon or 1/2 packet dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/3 cup extra virgin olive oil

1. Pour warm water into bowl.  Sprinkle the yeast over the water.
2. Combine the flour and salt in a mixing bowl.
3. With a mixer on low speed, mix in the olive oil into flour and salt until just incorporated.
4. Gently stir the yeast/water mixture and pour into flour/oil mixture until the dough forms a ball. (You can also mix my hand until the dough comes together.)
5. Cover the bowl with a kitchen towel and let sit for 1 to 2 hours, or cover with plastic wrap and store in fridge for up to 2 days.
8. To prepare pizza, preheat oven to 500 degrees.
9. Divide the dough in half.  Spray cooking spray onto two cookie sheets.
10. Using your hands (if it's super sticky, coat your hands with flour and knead the dough a bit) stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  You can do it as thick or thin as you like.  A lumpy surface is perfectly fine.
11. Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.

The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to six months.  We always make two pizzas on pizza night so I've never stored it.

This really is delicious and we look forward to it every week!

Oven-Fried Chicken

This is what we're having for dinner tonight and boy does it smell good!

1 Beaten Egg

3 Tbls. Milk

1 Cup Italian Bread Crumbs (or crushed saltine crackers or rich round crackers with 1/2 tsp. of dried thyme, 1/2 tsp. of paprika and 1/8 tsp. of black pepper.)

Chicken Pieces with bone in (breast halves, thighs, and/or drumsticks)

2 Tbls. or more of melted butter

1. In a small bowl combine egg and milk. Put the bread crumbs (or cracker mixture) in another bowl. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture. (I've also tried putting the bread crumbs in a ziploc bag and shaking the chicken to cover, both ways work.)

2. In a greased baking pan (big enough to fit chicken pieces) arrange chicken, bone side down. Drizzle chicken with butter.

3. Bake, uncovered, at 375 for 45 to 60 minutes or until chicken pieces are no longer pink. Do not turn chicken while baking.

Enjoy!