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

Massaman Curry

1 can coconut milk
2 TBS Masaman paste (can be bought at the Thai market)
4 TBS sugar
1/2 TBS Tamarine paste (can be bought at the Thai market)
1/4 C water
3 TBS peanut butter (mild) or Bangkok Padang Peanut Sauce (spicy, but good)
1 boneless, skinless chicken breast, raw, cut in bite-sized pieces
4 small/medium potatoes, peeled and cut into small bite-sized pieces
1/2 yellow onion
cashews (put in at the very end, so they stay nice and crunchy)

Mix first 6 ingredients in pot (everything's going in it, so it might need to be big...allow stirring room). Once it's boiling, add rest of ingredients. Boil at least 10 minutes so the chicken will be cooked all the way through. Make sure potatoes are done too.  Serve over rice.

This is a go to meal for us, our family loves it! Enjoy!  Kim