Balsamic Chicken with Roasted Vegetables

Servings: 5 • Size: 2 thighs plus vegetables • Old Points: 8 pts • Points+: 9 pts
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g
Ingredients:
 
10 (20 oz) boneless skinless chicken thighs
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp oregano or thyme
4 leaves fresh sage, chopped

Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Another super yummy, low calorie recipe from one of my fav sites, skinnytaste.com.   I added a tablespoon of brown sugar when I made it, and it sweetened it up a tad that made it so the kids loved it.  You can also use boneless skinless chicken breasts, but I would shorten the cooking time slightly so they don't dry out.  Enjoy!  Kim

Ginger Beer Pulled Pork Sliders

This is one of our new favorite recipes!  Such a unique and delicious take on BBQ sliders.  Sounds random....but they are gooooo--ood!  It also creates some wonderful leftovers for a couple of days.

Ginger Beer Pulled Pork Sliders

Meat:
4 lb. pork roast (we use the one from Sam's Club and cut it in half if only serving our family)
12 oz. bottle of ginger beer (you can find this at Harmon's or Trader Joe's--or you can also use a good quality ginger ale)
11 oz. can of peach nectar
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. freshly cracked pepper
1/2 tsp. liquid smoke (optional)
1 dozen small rolls

In a medium bowl, which together peach nectar, brown sugar, salt, garlic, pepper and liquid smoke.  Set aside.  In a roasting pan or slow cooker, place trimmed pork.  Pour the bottle of ginger been over the meat, and repeat with peach mixture. (I just mix all the ingredients together in the crock pot and then roll the roast in the mixture so it gets flavor on all sides).

Cover and bake at 300 for 4-5 hours.  If using slow cooker, cover and cook on high for 5 hours or on low for 10 hours.

When meat pulls apart easily, remove and let meat rest for 10 mins.

Pull apart with forks and mix with Honey Peach BBQ Sauce

Honey Peach BBQ Sauce:
1 1/2 c. ketchup
1/2 c. fresh peach puree (I use frozen peaches)
1/2 c. apple cider vinegar
1/2 c. brown sugar
1/4 c. honey
1 TBSP honey mustard
1TBSP Worcestershire sauce
2 tsp. freshly ground black pepper (only use 1 if you want it less spicy)
1/2 tsp. minced garlic

Combine all ingredients in a medium sized sauce pan and simmer about 1 hour, or until reduced by half.  Set aside until ready to use.

Black Pepper Coleslaw:
1 head of shredded cabbage
1/4 c. shredded carrot
1/2 c. mayo
1/4 c. sour cream
1/4 c. milk
2 TBSP sugar
1 1/2 TBSP white vinegar
Approx 1/4 of an onion--shredded
2 tsp. freshly ground black pepper (add less for less spice)
1 1/2 tsp. honey mustard
1/2 tsp. salt

In a large bowl, whisk together all ingredients except cabbage.  Stir in cabbage and mix well.  Refrigerate until ready to use.

To make sliders:
Lightly toast your rolls.  Top with Honey Peach BBQ Pork and Black Pepper Coleslaw (we also love to add a slice of cheddar cheese).  Serve immediately.  Enjoy!

Hugs, Alicia

Asian Glazed Drumsticks

Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

•8 medium chicken drumsticks, skin removed (I use boneless, skinless chicken thighs)
•olive oil spray
•1 cup water
•1 tbsp Sriracha hot sauce (more or less to taste)
•1/2 cup balsamic vinegar
•1/2 cup soy sauce
•4 tsp agave nectar (or sugar)
•3 cloves garlic, crushed
•1 tsp ginger, grated
•2 tbsp chives or scallions, chopped
•1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.  Serve with rice and broccoli.

We love this recipe, it is super yummy and great for a week night!   Kim

Texas Roadhouse Rolls

Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Directions:
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.


Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.


Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.  

Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

Got this off Facebook--sounds good!

Stuffed Mushrooms

1 lb. Sausage
1 T worchester sauce
1/4 cup diced green onions
8 oz. cream cheese

Brown sausage.  Stir together cream cheese, green onions
and worchester sauce.  Add sausage.  Take stems out of large
mushrooms and clean inside.  Add filling.  Bake for 15-20 minutes
or until they start to brown in 375 degree oven.  Best if baked on
on rack above the pan, so they don’t sit in liquid when baking.

Mom

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

 Mom

We like this with cream of mushroom soup instead.  I will chop up half an onion and sautee it with sliced mushrooms in butter, add a can of the cream of mushroom soup and a scoop of soup cream to put on top.  This is a very easy, fast meal to prepare.

Light Wheat Rolls

4 tsp. active dry yeast
1-3/4 cups warm water (110̊ F.)
½ cup white sugar
1 tsp. salt
1/4 cup butter, melted
1 beaten egg
2-1/2 cups whole wheat flour
2-1/2 all purpose flour

1.    Dissolve yeast in warm water and let stand until creamy, about 10 minutes. 
2.      Mix sugar, salt, melted butter, egg and whole wheat flour into yeast mixture.  Stir in all      purpose flour, ½ cup at a time until dough pulls away from the sides of the bowl.
3.    Turn dough onto well-floured surface and knead until smooth, about 8 minutes. 
         Lightly oil large bowl.  Place dough in the bowl and turn to coat.  Cover with damp cloth and let rise in a warm place in double in volume, about 1 hr.  Punch down dough, cover and let rise until double in volume, about 30 minutes.
4.    Grease 2 dozen muffin cups, punch dough down and divide 2 equal portions.  Roll each portion into 6" x 14" rectangle.  Cut rectangle into 12, 7" x 1" strips.  Roll strips into spirals and place in muffin cups.  Brush tops with melted butter and let rise uncovered until double in size.
5.    Preheat oven to 475̊ and bake for 10-12 minutes until golden brown.  Remove from oven and brush again with melted butter.

Mom

Chicken Enchiladas

2 cans Cream of Chicken or Mushroom soup or 1 can of each
1 pint sour cream
1 medium onion chopped
½ can olives
1 4 oz. Can diced green chiles
4-6 boneless, skinless chicken breasts, cooked and cubed
8-10 flour tortillas, cut into bite-sized pieces
3/4 lb. grated cheese

Heat oven to 350∘.  Mix soups, sour cream, onion, olives, and green chiles in large bowl.  Add cooked chicken and stir. Place half of tortilla pieces in bottom of a greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake, uncovered 45-60 minutes. Serves 8-10. 

Mom

Sloppy Joes

1 lb. ground beef     
 ½ tsp. minced garlic
1 Tbsp. dried onion flakes  
½ cup ketchup
1 Tbsp. Mustard      
1 can Chicken Gumbo soup
1 8 oz. Can tomato sauce  
salt and pepper to taste
Hamburger buns or sandwich rolls

In a medium skillet, brown ground beef with garlic and onion flakes.  Add catsup, mustard, soup, and tomato sauce. Stir to blend. If sauce is too thick, add water. Simmer, covered, for 30 minutes. Season with salt and pepper to taste. Serve on buns or rolls.  Serves 4-6.

Mom

Licorice Caramels

2 sticks butter
1 can sweetened condensed milk
1-1/2 c white corn syrup
1/4 tsp. Salt
3/4 tsp. Anise oil
2 cups sugar
3/4 tsp. Black food coloring (or food paste)

Wipe sides of 9x13 pan with butter.  Heat butter, milk, sugar, salt and syrup.  Stir over medium heat.  When it comes to a boil, turn heat down keeping at a soft boil.  Boil for 10-13 minutes testing a small amount in a cup of cold water. When it forms a soft ball, take off heat and add flavoring and coloring. Cool.  Cut and wrap.  


Mom

This is Linn Belnap's recipe--one of my favorite!

Chinese Chicken Salad

4 chicken breasts - cooked, shredded or chopped
½ pkg. Wonton skins (square) - cut into ½" strips
(fry in hot oil and drain on paper towels)
1 head lettuce - shredded
4 green onions - minced
2 Tbl. sesame seeds
2 Tbl. sliced almonds

Dressing:

Combine
2 ½ Tbl. vinegar
¼ cup water
¼ cup catsup
7 Tbl. sugar
1 tsp. soy sauce

Add mixture of
1 Tbl. corn starch
2 Tbl. water


This is Joan Keller's recipe from her mother, Doris Bruno.  Yummy!

Caesar Chicken Pasta Salad

3 cups (about 12 ounces) shredded cooked chicken breast
(I grilled it and used less than 3 cups)
3 cups cooked penne (about 6 oz. uncooked)
2 cups thinly sliced romaine lettuce
1 ½ cups halved cherry tomatoes
½ cup thinly sliced fresh basil
½ cup chopped green onions
1/3 cup fat-free Caesar dressing
¼ cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredients in a large bowl; toss well.

4 servings (2 cups each)  

Mom

Poppyseed Chicken

In a lightly greased 9x13 pan, layer:

Layer 1:
4-6 chicken breasts, cooked and shredded

Layer 2 (mix together & spread on top of chicken):
1 can cream of chicken soup (1 ½ cans for 5 or 6 breasts)
1 ½ c. sour cream (not fat free)

Layer 3 (mix together & spread on top):
2 individual pkgs. Ritz crackers, crushed
¾ stick butter, melted                   
Add 2 Tbsp. poppy seeds

Bake at 350B for 30-40 minutes. Serve over rice.
1 tsp. accent
¼ tsp. pepper
Mix in blender.

When ready to serve, mix salad ingredients with dry ingredients. Then toss with dressing.

Mom

Chinese Coleslaw

Mix together:
1 bag coleslaw mix or 1 head cabbage, chopped
4 cups chicken or turkey (cooked and cubed)
3-4 chopped green onions

Mix together:
1 pkg. ramen noodles, broken finely (throw away flavor packet)
½ cup sliced almonds
½ cup toasted sesame seeds

Dressing:
½ cup oil         
3 Tbl. vinegar         
2 Tbl. sugar         
1 tsp. salt 

Mom

Fajita Marinade

Great for beef, pork or chicken

1 large can pineapple juice
½ cup brown sugar
3 T grated onion
3 tsp. Worchester sauce
3 tsp. Thyme leaves
1-1/2 tsp. Dry mustard
½ tsp. Pepper
3 cloves crushed garlic

Mix together and pour over sliced meat.  Makes enough that you can freeze ½ of the marinade for future.  Marinade meat for at least 2-3 hours. 


Mom

Minestrone Soup

2 whole chicken breasts, cooked and shredded.
4 cups water
1 lb. Italian sausage, cooked and drained
2 carrots, peeled and sliced
2 zucchini peeled & sliced
1 diced onion
2 28 oz. Cans diced tomatoes
1 cup kidney beans, rinsed and drained
1 T garlic powder
1 tsp. Salt
Dash pepper
2 T dried parsley flakes
½ tsp. Basil leaves
1 bay leaf
8 oz. pasta of your choice

Mix everything together except the sausage and chicken.  Cook until vegetables are tender.  Add meats and simmer until flavors mix.  

Mom

Sugar Coookies

Cream 1 C butter, 1-3/4 cups sugar, and 2 eggs together.  Add:
1-1/2 tsp. Baking soda
1 C sour cream
½ tsp. Almond extract
1 tsp. Vanilla
½ tsp. Salt
1 tsp. Baking powder
5 C flour (the less the better)

Bake at 375 for 8 minutes (just until they plump). 

Frosting for cookies:
8 oz. Cream cheese
1/2-2/3 cups softened butter
1 tsp. Vanilla
2 cups powdered sugar 

Mom

Taco Soup

1 can kidney beans, drained
1 can chili beans, drained
2 lg. cans diced tomatoes
2 cans diced green chiles
1 can corn, drained (or can use frozen)
2 cans tomato sauce
1 packet of taco seasoning
1 small bottle of mild salsa
1 T. Sugar
Salt and pepper to taste
1-1/2  lb. hamburger
1 onion
Mix everything together.  Brown hamburger and chopped onions, drain and add to other mixture.  Serve with sour cream and grated cheese over tortilla chips.

Mom

Molten Lava Cake

½ lb. baking chocolate, finely chopped
½ lb. butter
6 whole eggs (I use an egg substitute, like Egg Beaters)
1-1/2 cups sugar
½ cup flour

Makes 15 small cakes

Preheat oven to 400. Butter the bottom and sides of small custard bowls or small foil pans.  In the top of a double boiler, melt chocolate and butter. Whisk until thoroughly melted and combined.  Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended.  Gradually whisk the chocolate mixture into the egg mixture until combined.  Use about 1/3 cup for each cake.  Place pans on baking sheet and bake for 10-12 minutes or until tops are firm and beginning to crack and the edges are set.  The middle shouldn’t be fully cooked.  Remove from oven, turn out onto plate and serve with your favorite ice cream.

Mom

Fudge Revel Bars

1 cup margarine
2-1/2 cups flour
2 Cups brown sugar
2 eggs
1 tsp. Vanilila
1 tsp. Baking soda
3 cups oats

Mix together in order listed and press 2/3 of the mixture into the bottom of a greased cookie sheet with sides.  Then melt 1 pkg. semi-sweet chocolate chips, 1 can of sweetened condensed milk, 2 T butter and 1 tsp vanilla on stovetop.  You can add some walnuts if you would like.  Spread chocolate mixture on top of dough, completely covering it.  Use the remaining dough that you have set aside to drop over the top in little pieces.  Bake at 350 for 25 minutes.

Mom

Sweet and Sour Chicken

Use boneless chicken strips.  Sprinkle with Accent and garlic powder.
Dip chicken in corn starch
Dip in beaten egg
Fry until light brown and place in baking dish.  You can add 1 can of chunk pineapple, green pepper chunks, carrots, etc.  Cover with sauce and bake in oven for 1 hr. at 350.  Serve over rice.

Sauce: (1 usually double the sauce recipe for a 9x13 pan of chicken)
3/4 cup sugar
4 T ketchup
½ cup vinegar
1 T soy sauce
1 tsp Accent

Serve with rice!

Mom

Baked Beans

1 large can pork & beans
1 can kidney beans
1 can white lima beans
1 lb. Browned hamburger
½ lb. Cooked bacon
1 chopped onion
½ c ketchup
1 tsp. wine vinegar
3/4 cup brown sugar
1 tsp prepared mustard
salt and pepper to taste

Bake at 350 degrees for 1 hr.

Don't be scared of the lima beans.  You can also use white northern beans instead.

Mom

Pumpkin Cookies

                                                    Yield: 4 dozen

1-1/2 cups canned pumpkin       
1 egg
½ cup butter
2 cups unsifted flour
1 cup sugar
1 tsp. Soda
½ tsp. Salt
1 tsp. Baking powder
1 tsp. Vanilla
1 tsp. Cinnamon
1 cup chopped walnuts 
1 cup chocolate chips

Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet.  Bake in 375 degree oven 12-14 minutes.

Mom

Almost Candy Bars

½ cup butter or margarine
1 package devil’s food cake mix
1 6 oz. Package butterscotch chips
1 6 oz. Package chocolate chips
1 cup chopped nuts
1 cup coconut
1 can sweetened condensed milk.

In large bow, cut butter into cake mix with pastry blender or fork until crumbly. Sprinkle evenly over the bottom of an ungreased 9x13 baking dish or 10x15 cookie sheet. Press lightly. Sprinkle with butterscotch chips, chocolate chips, nuts, and coconut. Spread sweetened condensed milk evenly over top of mixture. Bake 30 minutes at 350∘ or until light golden brown. Cool completely.  

Mom

Ranch Chicken

2/3 cup crushed Cornflakes
2/3 cup grated Parmesan cheese
1 (0.6 ounce) envelope ranch dressing mix
6-8 boneless, skinless chicken breasts
2/3 cup butter or margarine, melted

Heat oven to 350∘.  Mix cornflakes, Parmesan cheese, and salad dressing mix in a shallow bowl. Dip chicken in butter, then roll in ranch dressing mixture. Place chicken in a 9x13 pan.  Bake, uncovered, 45 minutes.  Serves 6-8.

Mom

You can also use crushed Ritz crackers instead of cornflakes.

Haystacks

4-6 chicken breasts           
1 large onion, Sliced
2 cans Cream of Chicken soup       
½ cup sour cream
1/4-1/2 tsp. garlic powder       
Salt and pepper to taste
6 cups cooked rice.

Any or all of the following;
Almonds, celery, thinly sliced, Cheddar cheese, Chinese noodles, coconut, green onions, chopped, green pepper, chopped, mushrooms, sliced olives, peas, pineapple chunks or tidbits, drained, soy sauce, diced tomatoes.

Boil chicken in water with onion. Remove onion and dice chicken. Save broth. In large saucepan, mix soups, thinned with water or chicken broth.  Add sour cream. Heat thoroughly and then add chicken and garlic powder.  Put rice on plates, then chicken mixture, and pile high with other toppings, as desired

Easy Meat Marinade

This marinade is good for chicken breasts, turkey, pork and beef.  For best results, you should allow the meat to remain in marinade for at least 2 hrs. before cooking.  You can use it for meat that is to be Barbequed or stir-fried.

1 can 7-up or Sprite
3/4 cup cooking oil
3/4 cup soy sauce (or you can use 1/3 cup Teriyaki sauce and 1/3 cup soy sauce)

Raspberry Vinaigrette Dressing

1/4 cup sugar          
 ½ tsp. Salt
1/4 tsp. white pepper       
1 clove garlic, minced
1/4 cup raspberry vinegar   
2 Tbsp. olive oil.

Mom

Poppy Seed Dressing

This dressing is particularly good on spinach salads containing spinach, boiled eggs, mushrooms, diced bacon, Craisins, and any form of nuts.  You can also put cottage cheese in your salad or any fresh fruits.

1 cup oil           
1/3 cup sugar
1/3 cup red wine vinegar   
½ tsp. Salt
1/3 medium purple onion, finely choppsed
1 Tbsp. dry mustard       
2 Tbsp. poppy seeds

Blend oil, sugar, vinegar, salt, onion, and mustard.  Add poppy seeds. 

Chocolate Chip Cookies

Mix: 
2 cups butter   
2 cups brown sugar
2 cups sugar

Add:
4 eggs                       
2 tsp. Baking soda
2 tsp. Baking powder   
2 tsp. Vanilla
1 tsp. Salt

Add:
3 c. oat flour   
4 cups flour
2 pkgs. Chocolate chips

Bake at 325∘ F for 15-20 minutes until light brown.  Makes 6 dozen.

Mom

Crepes

2 eggs                     
1 cup & 2 Tbsp. Milk
1 dash salt                 
1 tsp. Sugar
1 cup flour
2 Tbsp. melted butter or oil
1 tsp. vanilla

In a mixing bowl, combine eggs and salt.  Gradually add flour with milk and vanilla.  Beat with electric mixer until smooth.  Beat in melted butter and sugar.  Using a frying pan, let the water bounce, then pour oil in pan, then 1/4 cup batter.  Wait for no bubbles, then cook.

Mom

Homemade Ice Cream Recipes

FRESH STRAWBERRY (RASPBERRY OR PEACH)

    (1)  Stir and dissolve well, in 1 cup of boiling water, two 3 ounce packages of strawberry (raspberry or peach) jello and let set slightly in freezer section of refrigerator.

    (2)  Blend in blender, until very smooth, 4 cups of fresh strawberries (raspberries or peaches), 3/8 cup of fresh squeezed lemon juice, and 1½ cups lowfat cottage cheese.

    (3)  Place 3 3/8 cups of sugar and 2 quarts of half and half in freezer container and stir well.

    (4)  Add jello to blender materials and blend well.

    (5)  Pour blender materials into freezer container, add 1% milk to container "top" line, and stir all ingredients until very smooth.

    (6)  Insert dasher and seal container, turn on the freezer, add 1½ cups of cold water to bottom of freezer, and layer crushed ice and rock salt to top of freezer, making sure that no salt is added above the container "top" line. 

    (7)  Turn off when done, remove and clean off the dasher and either (a) repack the ice and salt and let the ice cream set up in the ice cream freezer for 1-2 hours; (b) place container in freezer section of refrigerator (seal top with cork) for 1-2 hours; or (c) remove ice cream from container and place in smaller tupperware-type containers in freezer section of refrigerator, for 1 to 2 hours.  NOTE:  Usually you can serve some of the ice cream, especially from the bottom of the container, immediately after the initial freezing is completed.

B.    FRESH LEMON-LIME

    (1)  Blend in blender until very smooth:  one cup fresh squeezed lemon juice; 3/4 cup fresh squeezed lime juice; 2 1/4 tsp. lemon extract; 1½ cups of lowfat cottage cheese.

    (2)  Pour above into freezer container, and add and stir well:  2 quarts of half and half; 5 cups sugar; and 1% milk to container "top" line.

    (3)  Follow steps (6) and (7) above.


C.    HAWAIIAN PUNCH

    (1)  Blend in blender until smooth:  18 oz. of frozen Hawaiian Punch concentrate; 9 oz. of frozen orange juice concentrate; 4½ oz. of frozen lemonade concentrate; 3 cups of sugar; and 1½ pints of whipping cream.

    (2)  Pour into freezer container and add 1% milk to "top" line of container.

    (3)  Follow steps (6) and (7) in A. above.


These recipes came from Doug Morrison.  I've tried the lemon-lime and wasn't too crazy about it because of the cottage cheese, but the others were really good.

Pumpkin Torte

    * 10-12 Servings
    * Prep: 30 min. Bake: 25 min. + cooling

Ingredients

    * 1 package (18-1/4 ounces) yellow cake mix
    * 1 can (15 ounces) solid-pack pumpkin, divided
    * 1/2 cup milk
    * 4 eggs
    * 1/3 cup canola oil
    * 1-1/2 teaspoons pumpkin pie spice, divided
    * 1 package (8 ounces) cream cheese, softened
    * 1 cup confectioners' sugar
    * 1 carton (16 ounces) frozen whipped topping, thawed
    * 1/4 cup caramel ice cream topping
    * 1/3 cup chopped pecans, toasted

Directions

    * In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
    * Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    * In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
    * Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.
    * . Yield: 10-12 servings.

Mom

Peanut Butter Sheet Cake

Ingredients
2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs
1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar

Preparation Instructions
In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.

Mom

Dutch Oven Upside-Down Strawberry Shortcake

12" dutch oven


1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk

Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In
a bowl, combine the strawberries and gelatin powder; set aside. In
another mixing bowl, cream the shortening and sugar. Add the eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine
flour, baking powder and salt; add to creamed mixture alternately with
milk. Pour the batter over the marshmallows. Spoon the strawberry
mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a
toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the
bottom. Cool.

Mom

Dutch Oven Pineapple Upside Down Cake

1 cake mix (mix as directed using eggs, oil, water, flour, etc. as called for in the recipe)
1 can pineapple rings
marachino cherries
1 cube margarine
1/2 cup brown sugar

Melt 1 cube margarine in dutch oven and stir in 1/2 cup brown sugar.  Drain pineapple rings and cherries and place on bottom of oven as desired.  Mix cake mix according to directions and pour into oven on top of pineapple rings and cherries.  Place lid on dutch oven and let cook approximately 20-25 minutes.  When done, remove from coals and let stand for another 15 minutes.  Turn out onto foil-covered cardboard to serve.

Mom

Dutch Oven Chicken and Vegetables

1 lb. bacon
Chicken breasts (1/4 lb. per person)
1 potato per person
1 carrot per person
1/4 onion per person
1 green pepper (if desired)
1 lb. grated cheddar cheese
Seasoned salt
Pepper


Fry bacon in dutch oven until crisp.  Remove and place on paper towel to drain.  Coat chicken with seasoned flour and place in dutch oven to brown in bacon grease.  Brown on both sides.  Add chunked potatoes, carrots, onions and green peppers.  Salt and pepper well.  Place lid on dutch oven and cook for approximately 50 minutes to 1 hour.  When carrots are tender, break up cooked bacon into small pieces and sprinkle on top.  Sprinkle a generous portion of grated cheese on top and replace lid on dutch oven.  Let cook for about 5-10 minutes, or until cheese has melted down through vegetables.

Mom

Chicken Cilantro Soup

1. Meat from one chicken (I use a rotisserie chicken from Sams/costco)
2 onions
2 TBS minced garlic (fresh)
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. salt
pepper to taste
7 chicken boullion cubes
6 c. water
5 bay leaves
2 handfuls chopped, fresh cilantro
6 small cans mild, chopped green chilies--pureed
2 cans black beans--drained
2 cans diced tomatoes--not drained
fresh juice of one lime
Add generous amount of olive oil to a stockpot. Carmelize the onions and garlic in olive oil. Add all powdered spices to carmelized onions and sautee for another minute or two. Dissolve the bullion cubes in the water and add to onion/spice mixture. Add bay leaves and chicken (I shred it with a fork into pieces) and bring to a boil. Let simmer. Puree the diced chilies in a blender and add to mixture. Add drained cans of beans and undrained cans of tomatoes. Let simmer another ten minutes or so to allow flavors to seep together. Coarsely chop cilantro and add to the soup along with the lime juice. Remove bay leaves before serving. I like to serve with a garnish of sour cream, grated cheese and cilantro on top.  Enjoy!

This is Alicia's yummy recipe.

BYU Cherry Chews

1.5 lbs. granulated sugar
1/2 tsp salt
12 oz. egg whites
1/2 tsp. vanilla
14 oz. cake flour
8 oz. shortening
4 oz. butter or margarine
1-1/4 cups chopped walnuts
6 oz. red glazed cherries (can substitute drained marachino cherries patted dry)

Directions:  Melt the shortening and margarine; set aside for later.  Beat sugar, salt, egg whites, and vanilla until light and fluffy.  Add the shortening and margarine and mix until smooth.  Add the flour and mix until just incorporated.  Add the cherries and nuts to the mix, mixing just until combined.  Pour into greased half sheet pan.  Bake at 350 for 25 minutes.

Mom

BYU Brownies

1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
1/2 Tablespoon baking powder
1/2 tsp. salt
1/4 tsp. vanilla
1 cup chopped walnuts (optional)

Directions:  Melt butter.  Add cocoa and mix well.  Add remaining ingredients and mix well.  Pour batter into greased 9x13 pan and bake at 350 for 25 minutes.  Let cool then ice with int icing.  Place into freezer for 5-10 minutes to stiffen the icing.  Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing:

12 oz. powdered sugar
2-1/2 oz. Crisco
Dash salt
2oz. cold water
1/2 tsp. mint extract
1-2 drops green food color

Directions:  combine all ingredients except shortening.  Mix until smooth.  Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing:

12 oz. powdered sugar
1.5 oz. hot water
1.5 oz. butter
1.5 oz. melted chocolate chips
1 T. corn syrup
1/4 tsp. vanilla

Directions:  Mix the hot water, margarine and powdered sugar until smooth and margarine is fully melted.  Add the fudge base, corn syrup and vanilla.  Mix until smooth

Mom

Crescent/Cream Cheese Rolls

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
You can also make this danish using low fat cream cheese and Splenda. Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it will be very good. If you use the half filling method, bake for closer to 30-35 minutes.

Mom

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9 x13 glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Mom

Pecan Balls

Ingredients:

2 c.  grated pecans
4 tbsp SUGAR
1 cup butter, room temp
2tsp vanilla
2 C. flour
1/4 tsp salt

Mix and roll in very small balls.  Bake at 300 degrees 25-30 min.  While hot, roll in powdered sugar.
These babies are addicting! --Kim

Yummy Balsalmic Pork Chops

Yummy Balsalmic Pork Chops

Ingredients:
4 bone-in pork chops, each 1 inch thick
Kosher salt and freshly ground pepper, to taste
1 Tbs. olive oil
4 bacon slices, diced
1 red onion, sliced 1/4 inch thick
1 garlic clove, minced
2 Tbs. firmly packed dark brown sugar
1/2 cup balsamic vinegar
1 tsp. minced fresh thyme
1 cup low-sodium chicken broth
2 tsp. chicken demi-glace
Fresh rosemary leaves for garnish

Directions:
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Got this recipe from Lish and it is super yummy!   Thought I would post it for her--You must try!   It is amazing with garlic potatoes and asparagus. -- Kim

Buttermilk Syrup

Ingredients:

• 1 and 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter (or margarine)
• 2 Tablespoons corn syrup
• 1 teaspoons vanilla extract
• 1 teaspoon baking soda

In a medium saucepan, bring all ingredients to a boil - except for the vanilla extract. Allow to boil gently for at least five minutes. Remove from heat and immediately stir in the vanilla.

Serve warm over pancakes and waffles.

Love this syrup, can't do the store bought stuff anymore!  Kim

Chicken Saag Recipe

Ingredients:

3 pounds chicken pieces, skinned
5 cloves garlic, minced (about 3-4 Tbs)
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped (about 4 Cups)
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods (1/3 tsp)
2 cloves (1/4 tsp)
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

Directions: 

• Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
• Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
• Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
• Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
• Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

 FYI - It doesn't look like its edible, but it tastes awesome. Enjoy. 

-GBob

Super Easy Awesome Guacamole

Ingredients

3 Haas avocados, halved, seeded, and peeled (preferably get the avocados from the Sizzler salad bar)
1 lime, juiced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne (I may add a little more later depending on taste)
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 Tbs. chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat, Drain, and reserve lime juice. After all the avocados have been coated, use a potato masher to add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Orzo with Artichokes and Pine Nuts

Ingredients
1.5 cups orzo (10oz)
3 Tbs pine nuts
1 (14oz.) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 Tbs red-vine vinegar
3/4 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 tsp finely grated fresh lemon zest

Preparation
Cook orzo in a 4-5 quart pot of boiling salted water until al dente. Drain in a colander.

While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.

Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.

Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

Enjoy

-Greg

Cafe Rio Pork Barbacoa

As we mourn the loss of our beloved childhood playground, the Center Street Reams, I thought it appropriate to post a recipe that would be pay tribute to the life and the culture of that great establishment.  (I also just happened to be making this today so it worked out great) So, in respectful reflection, here is one of my favorite "Mexican Food" recipes to help ease the mourning process.  Viva la Reams!!!!

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 10 hours or so.  I added some cloves of garlic, and a splash or two of Dr. Pepper to the water, because I can't stand to cook meat without seasoning.  I also rubbed the top of the roast with a little cumin, and a titch of garlic salt.  After 10 hours, drain pork (retain strained liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Shred the pork and add it back to the crock pot.  Add Dr. Pepper mixture to the meat and cook on low an additional 4 hours.

Sit back, make yourself a delicious burrito, and remember the good old days at Reams......hot dogs, ice cream and soda in the hot, dirty parking lot, weird meat, Dad's trinket aisles...and the SMELL ;) ENJOY!  Hugs, Alicia
 Photo Courtesy of Keller Express Photgraphy

Pear-Gorgonzola Farfalle

Ya, so the name of the dish sounds complicated, but it is actually so easy--and super delicious.  Keep in mind, however, that you have to be at least a "liker" of blue cheese to enjoy this dish--or, in other words, take after Dad. ;)

Pear-Gorgonzola Farfalle

8 oz. farfalle pasta cooked al dente
3 medium pears, ripe but slightly firm
2 tablespoons butter
1/2 c. chicken broth
1/2 tsp. kosher salt
1/8 tsp. black pepper
6 tablespoons cream
1 tsp. cornstarch
1/3 c. dried cranberries
1/2 c. crumbled Gorgonzola blue cheese
3 tablespoons chopped fresh parsley, or 1 tsp. dried parsley
1/4 c. shredded Parmesan cheese
1/4 c. chopped pecans, toasted

1. Cook your pasta.

2. Peel and core the pears and cut into 1/4 inch slices.  Cut slices in half horizontally.

3.  Melt butter in a large skillet.  Add pears and saute on medium heat for 1-2 minutes until slightly tender.  Use a slotted spoon to remove pears from pan and set aside.  Leave any remaining butter and pear juice in the pan.

4.  Add chicken broth, salt and pepper to the pan and bring to a simmer.  Whisk cream and cornstarch together and add to the pan.  Return to a simmer and cook 1-2 minutes--or longer if needed until slightly thickened.  Add cranberries and simmer about 30 seconds.  Remove from heat and immediately add Gorgonzola, parsley, Parmesan and pasta.  Toss to coat.  Add pecans just before serving and top with additional cheeses and pecans if desired.

Enjoy!  Alicia

Toast

Bread
Butter (not margarine!)

Depending on the capacity of your toaster, insert available number of bread slices. Apply light pressure to lever, until clicks. When toast pops up, butter while hot (only on one side).

I like toast.

Greg

Award Winning White Chicken Chili

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 yellow bell pepper, diced
1 can corn or hominy
2 bulb fresh garlic, minced
3-4 pasilla, anaheim, or poblano peppers, diced
1/2 cup white wine
1 can chicken broth
2 tsp cumin powder
1 tsp coriander powder
1 T ground white pepper
3 T olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup shredded pepper jack cheese

Heat olive oil in large saute pan to medium-high heat, add garlic, onions and chicken. Saute for 10-15 minutes or until chicken is no longer pink.

In a large dutch oven (or pot) add chicken broth, cumin, coriander, ground white pepper, lime juice, pasilla (or anaheim or poblano) peppers, and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 15-20 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper and white wine.

Cover and let simmer for approximately 55 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese and serve.

This is a 2 time ward chili cookout winner and was served at the White House. I've actually been asked to appear as a guest judge on Top Chef based on this chili. Enjoy and protect this recipe with your life.

Greg

Best Waffles Ever

2 cups flour
1 t baking powder
1/2 t salt
1 t baking soda
2 eggs - beaten
2 cups buttermilk
4 T butter, melted

Combine dry ingredients, then add in the wet ingredients and mix. Pour into waffle iron.

Sunday dinner staple for us - especially with 1PM church. This is by far the best homemade waffle recipe I've ever found.

Julie

Cornbread (or as we lovingly call it, corn cake)

1 1/2 cup flour
2/3 cup sugar
1/2 cup corn meal
1 T baking powder
1/2 t salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 T melted butter

Preheat oven to 350 degrees. Grease 8" baking pan. Combine dry ingredients, combine remaining (wet) ingredients (mix these well). Combine the dry and wet mixtures together but don't stir too much. Bake at 350 for 35 minutes (double recipe for 9 x 13 pan).

This cornbread is awesome, especially with the taco soup recipe I just posted, but we really do call it corn cake because it's super sweet and dense. In other words, all the badness you're saving on the taco soup is replaced in this stuff. It is insanely delicious though.

Julie

Very Healthy Taco Soup

2 lbs ground beef
2 med onions
2 cans chili beans
2 cans kidney beans
2 cans pinto beans
2 cans black beans
2 cans diced tomatoes w/garlic and onions
16 oz tomato sauce
2 cans corn
2 cans hominy
2 cans diced chilies (small cans)
4 cups water
2 packages taco seasoning
2 packages ranch dressing mix

Brown the beef and onions together. Add everything to a pot and heat on medium, stirring occasionally, until hot to taste.

As you can imagine, this makes a TON, but it freezes really well. We make this about every 3 months and use it for lunches. It is DELICIOUS. You can swap out any beans you want really, but don't skip the taco seasoning and ranch dressing packets, which are what make this really delicious.

Julie

Sugar Cookies (like Granny B's)

*Note that this dough has to chill for 2-3 hours, so that's not super convenient!

Cookies:

1 cup butter
1 cup sugar
2 eggs
1/2 t vanilla
3 cups flour
1/2 t baking soda
1/2 t salt
1 t baking powder
1/2 cup sour cream

Cream butter and sugar together, then slowly add eggs and vanilla. Sift dry ingredients together, then add dry mixture to the wet mixture, along with the sour cream - mix until smooth. Chill dough 2-3 hours. Roll out on floured board (use LOTS of flour because the dough will be very sticky) to desired thickness and cut into shapes.

Bake at 375 for 6-8 mins.

Frosting:

4 T butter
2 1/3 cup powdered sugar
milk
3/4 t vanilla
(For chocolate frosting add 3 T cocoa)

Put butter in bowl and beat with electric mixer until fluffy. Then add about 1/2 the powdered sugar. Beat in 1 tablespoon milk and the vanilla. Slowly add in the rest of the powdered sugar. Add more milk as needed.

Greg and I are obsessed with these cookies... they are exactly like those giant-pink-frosted-really-really-bad-for-you Granny B's cookies. Enjoy!

Julie

Crock Pot Santa Fe Chicken

INGREDIENTS:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder (I use fresh garlic)
1 tsp onion powder (I chop up 1/2 fresh onion)
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
DIRECTIONS:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. 
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

This is off my favorite recipe site, skinnytaste.com.  If you're looking for yummy recipes that are low calorie, then check it out!  Love this recipe, because it is simple and versatile.  And pretty healthy!  One cup of this is only 190 calories! I throw this in the morning, and have the option to put it over rice, put it over chips for nachos, put in tortillas for tacos.  It is yummy with a little cheese, sour cream, or guacamole as toppings.  Enjoy!   Kim

Oreo Ice Cream Fudge Cake

1/4 C. melted butter
32 crushed Oreos

Mix and press into bottom of a 9 x 13 pan.

1/2 gallon vanilla bean ice cream.  

Leave out on counter for a little bit until it gets a little soft.  Spread onto oreo mixture and freeze.

Melt together in sauce pan:
2 C. powdered sugar
1 1/2 C. evaporated milk
1/2 C. butter
3/4 - 1 C. semi sweet chocolate chipses

Boil for 8 minutes.  Take off of heat, let cool for 30 minutes in fridge.  Spread on ice cream.  Spread container of cool whip or cream on top.  Freeze for 2-3 hours until hard.

YUM!   Kim

Rhubarb Crisp

3 cups fresh rhubarb cut into 1/2 inch chunks
3/4 cup sugar
1 egg, well beaten
1/4 cup butter
2 T. flour
1/3 cup brown sugar
2/3 cup flour

Mix together sugar, egg and flour.  Add rhubarb and put in glass baking dish.  Cream butter and brown sugar, then blend in flour.  Sprinkle over rhubarb and Bake at 350 for 40 minutes.  6 servings

Note:  I usually double this recipe for a 9x13 pan.

Grandma Keller

Bran Muffins

In separate bowl, heat 2 cups water to boiling
Add 1 quart (4 cups) buttermilk
Add 5 tsp. baking soda.
Let sit and foam up while you mix the dry ingredients.

Cream 1 cup shortening with
2 cups sugar
Add 4 eggs
1 Tablespoon salt

Add 5 cups flour (alternate flour with the liquid from other bowl untilall  mixed in)
DO NOT overmix.
Fold in 2 cups All-Bran cereal
4 cups Bran/wheat flakes

Store batter in refrigerator until you are ready to use it. This will last for 2 weeks in refrigerator and you can just spoon out what you need, being careful not to disturb the rest of the dough.
Bake muffins at 350 for about 20 minutes.

Grandma Graham

German Pancakes

½ cup butter or margarine
1-1/2 cups milk
1-1/2 cups flour 6 eggs, beaten
1/4 tsp. Salt

Heat oven to 425 . Melt butter in 9x13 inch pan in oven. Mix milk, flour, eggs, and salt in blender and our into pan. Bake 20-25 minutes. Remove from oven and cut into serving slices.

Toppings:

Pineapple chunks, sliced bananas, fresh or frozen strawberries or raspberries. Additional toppings are sour cream, brown sugar, lemon wedges, and powdered sugar.

Mom

Mom's Pretzel Salad

INGREDIENTS for crust:
2 c. pretzels
3/4 c melted better
3 tbsp sugar

Crush pretzels and combine ingredients.  Spray pan with non-stick cooking spray and press into 9 X 13 pan.  Bake at 350 for 15 minutes, cool.

INGREDIENTS for next layer:
1  8 oz cream cheese
3/4 c. sugar
1 8 oz coolwhip

Soften cream cheese, add sugar and beat.   Fold in cool whip and spread on top of pretzel layer.
Chill.

INGREDIENTS for top layer:

6 oz jello, raspberry flavored
2 cups water
2 10z pkg frozen berries

Mix jello with 2 cups of hot water until dissolved.   Let cool for a little bit, and add frozen berries.  Add layer on top and put into fridge for a couple of hours to let jello set up.

Kim

Alfredo Sauce

3 Tb. Butter
8 oz. heavy whipping cream
Salt to taste
1 pinch nutmeg
1/4 c. grated parmesan cheese
1/4 c grated romano cheese
1 egg yolk

Melt butter and add whipping cream to saucepan on low heat.  Beat egg yolk with fork and whisk into saucepan.  Add Salt and Nutmeg.  When thickening add cheeses.

Note:  I usually use both the powdered parmesan cheese and the shredded parmesan cheese from Sam's Club instead of romano.  Don't boil!  You will need to at least double this.

Mom

Banana Chocolate Chip Bread

INGREDIENTS:
1/2 Cup unsalted butter, softened
1 Cup sugar
2 large eggs
1 Cup mashed banana (use very ripe bananas)
1/4 tsp salt
1/4 Cup sour cream
1 tsp vanilla extract
2 Cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Cup walnuts, chopped (optional)
Choc Chips

DIRECTIONS:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Generously spray a 9” x 5” loaf pan with nonstick cooking spray and place pan on a parchment paper-lined baking sheet. In a mixer bowl, cream butter and sugar until well blended. Add eggs, banana, sour cream, and vanilla. Fold in flour, baking powder, baking soda, and salt, scraping bowl often. Mix on low speed; then fold in walnuts and chocolate chips. Spoon batter into prepared pan. Bake until bread springs back when gently pressed with fingertips, 50 to 55 minutes (it may have a crack in the center, this is common). If bread seems not quite done, reduce oven temperature to 325°F and bake 10 to 15 more minutes. Cool in pan 20 minutes; then turn out and cool on a wire rack.

We make these as mini muffins any time we have leftover ripe bananas hanging around.  My kids love them!   You just cook them for about 12-14 minutes so you don't have to wait around for bread.   Enjoy! Kim

Garlic Naan

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

DIRECTIONS:
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, garlic and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

So yummy when you make with the Chicken Tikki Masala!   Enjoy!  Kim

Chicken Tikki Masala

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2-1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
 1 tablespoon butter
1 clove garlic, minced
1/2-1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1.In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.Preheat a grill for high heat.
3.Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.  Serve with rice and garlic naan.

We all loves us some indian food!   This is the recipe that I use and I love it.   If any of you have a better one, feel free to post so we have options!   I will post the garlic naan recipe I have as well!   Kim

Crock Pot Triple Chocolate Cake

INGREDIENTS:
1 box devil's food cake mix
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup water
1 (3oz) okg instant chocolate pudding
1 cup chocolate chips
DIRECTIONS:
Combine all ingredients by hand (do not mix with a mixer). Pour batter into greased 3 1/2 to 5- quart slow cooker. Cover and cook on LOW heat 5-6 hours, or until done in the center. Do NOT cook on high. Makes 8-10 servings.

A friend gave this recipe to me, and it's super yummy.  It's super moist, dense cake that you can throw together and forget about!  It isn't a fancy cake to show off, it's one you dig in and don't worry about how it looks!  It's yummy warm, with fresh cream on top, and drizzle of choc syrup.  No frosting is needed!  (Unless you frosting fanatics have to have it ;)  Enjoy!   Kim

Smothered Pork Chops

So, these pork chops are delish!  And for those family members who care...they are also gluten-free and dairy-free (but not quite sugar-free...sorry, Dad!)   Here is the recipe, with my added tweaks :)  Enjoy!

Smothered Pork Chops

*Note: I like to serve these smothered pork chops over rice or mashed potatoes (being that is was lazy Sunday, we ate them over Potato Pearls :), never my first choice, but the buttery taste actually was a great compliment to the sauce). Also, if the gravy in the last step doesn’t thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.
*Serves 6
INGREDIENTS:
5 slices bacon, chopped (I never buy this kind of bacon, so I used the bacon crumbles from Sam's and just omitted the first step.  I then added some crumbles to the sauce at the end, and sprinkled some on top of everyone's servings)
6 bone-in pork loin chops, about 3/4-inch thick (I just used the boneless ones from Sam's and fileted them in half--decreasing cooking time and, I think, making the meat less dry in the end.  It is also a great way to cut down a portion size ;)
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped
DIRECTIONS:
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later. (Like I said, I omitted this bacon step, and then just used a small pat of butter to brown my pork chops.  You could easily use olive oil, too.  It was just a butter day for some reason today)


Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic (I doubled the garlic....always do) and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours). (I did 4 hours, but my pork chops were thin because I sliced them in half...)

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. (I took out the meat and the bay leaves and then left all the rest in my crock pot together. I also added some of that crumbled bacon in at this point.  I then just used my immersion blender to blend it all together in one step.  I added the cornstarch and vinegar, blended, and added the meat back in and let it simmer in the crock pot for another 20 mins while it thickened a little)  Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

 

PS--I think we are eating these at Mom's on Sunday for Candice's birthday dinner! ;) Hugs, Alicia