HAYLEE'S FOOD

Strawberry, Walnut, Spinach Salad

2011-04-25T11:29:00.003-06:00

STRAWBERRY, WALNUT, and SPINACH SALAD

Spinach
Fresh Strawberries (sliced)
Candied Walnuts
Goat Cheese
Craisins
Balsamic Vinegarette

Toss all ingredients together!

Haylee's Note:
I got this recipe from my good friend Bridget's brother, Stuart. His recipe didn't include craisins but I threw them in...I also added a little swiss cheese! We had this for Easter and it was super easy but also super delicious!! There are lots of varriations you can do too (ie feta, swiss, poppyseed dressing, etc. etc.) I am finding now that Spinach salad is a fun one to play with.

Ginger Sesame Pasta with Asparagus, Chicken, and Nuts

2011-04-08T15:08:00.002-06:00

SESAME GINGER PASTA WITH ASPARAGUS, CHICKEN, AND NUTS

Bow tie pasta
Sesame Ginger Salad Dressing
Chicken (boneless, skinless)
Asparagus
Sugar
Walnuts (or another kind)

Marinate the chicken in the salad dressing (about 6 hours). Then cook/grill chicken, and cut into bite sized pieces. Cook pasta to liking, drain, and set aside. Parch asparagus in boiling water for 2 minutes and cut into bite sized piece. Candy the walnuts with the sugar (cook over medium-high heat and stir in sugar until nuts are coated). Toss all ingredients together and add more salad dressing to taste.

Haylee’s Note:
I know this title isn’t too creative—basically tells everything in it, but I wasn’t sure what else to call it! My mom made this for a neighbor and I tried it, loved it, and made it for dinner that same night! Give it a try it is a winner!!

Heather's Fish Taco's

2011-03-21T15:23:00.002-06:00

Cranberry Apple Pork Chops

2011-03-21T15:19:00.001-06:00

CRANBERRY APPLE PORK CHOPS

6-8 thick chops
1 pkg. dry onion soup mix
1 can whole cranberry sauce
lots of fresh rosemary
1 lg. bottle apple sauce
1/3 c. chicken broth

Brown the chops and season with salt. Grease large shallow baking dish. Spread apple/cranberry sauce in pan, sprinkle soup and rosemary over sauce. Lay chops on top and cover with broth. Season with salt and ground pepper. Bake at 325 for 90 min.

Haylee’s Note:
I am not a huge pork chop fan, but this was DELICIOUS!! I would definitely make this one again!! The sauce is really good with the rice. I might even try this one again but with chicken. Give it a try!! It is a winner! Thanks mom for the recipe!

Spring Rolls

2011-03-21T15:12:00.003-06:00

SPRING ROLLS

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise (Or chicken)
rice wrappers (They are round disks that have a basket weave texture on them. You can find them just about anywhere.)
1 carrot, julienned
1 cup shredded lettuce (I used spinach)
chopped Napa Cabbage or purple cabbage (I used both. It was pretty.)
1/4 cup chopped fresh basil or mint or cilantro

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. I then added a can of coconut milk, a little sugar, curry powder or paste and a dash of fish sauce. I cooked the noodles until they had absorbed the coconut milk. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them too soft. They'll be totally soft by the time it is ready to roll up. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. Serve the spring rolls with dipping sauce.

Dipping Sauce

Chopped garlic
Sambal chili paste
sugar
lime juice or vinegar
fish sauce or soy sauce

Add little amounts of the above ingredients and stir until sugar is dissolved. Taste before using and add what you think it needs. I like it a bit sweeter. Experiment!

Haylee’s Note:
I saw this recipe on Studio, and had to try it! It was so good, and I LOVE recipes that call for things that I always have on hand. I had everything on this list except the wraps! I love any recipe that is a “build your own” and let people chose their own toppings and amounts. Give them a try—they are pretty healthy and super delish!!

Thai Shrimp Curry

2011-03-21T15:00:00.003-06:00

THAI SHRIMP CURRY

1 can coconut milk (unsweetened)
2 shallots
2 tsp green curry paste
1 red bell pepper (chopped)
2 Tbsp. fish oil
2 Tbsp. lime juice
20 med shrimp (raw)
fresh basil

Saute shallots in wok until translusent. Add red bell pepper, green curry paste, coconut milk, fish oil, lime juice. (Let come to a simmer. Add cornstarch and cold water to thicken if needed). Add shrimp and basil, and cook until shrimp is cooked. Serve immediately over rice with fresh basil on top.

Haylee’s note:
My dad made this for me this weekend and it was AMAZING!!! Best curry I’ve ever had!! I was amazed at how quickly it all came together! Yum!! I could eat this every day for the rest of my life!! Mmmmm…thanks so much dad!!

Corned Beef and Cabbage

2011-03-21T14:33:00.003-06:00

CORNED BEEF AND CABBAGE

Corned Beef
Potatoes
Carrots
Cabbage

This is more of an idea than an actual recipe. I just cooked it in a crock pot for 7hours with the seasonings package that came with the corned beef. I also stuck some chopped potatoes and carrots in with it. I boiled my cabbage separately a few minutes before serving dinner.

Haylee’s Note:
Darin’s mom makes this every year on New Year’s Day. I decided to make it for St. Patrick’s Day. This was my first time making it, and I LOVED IT!! I was surprised how good it was!! If you haven’t done this before, you definitely should! I got my whole roast for $3.90 and it fed us for a while! Even our little boy loved it!!

Fish ‘n’ Chips

2011-03-21T14:27:00.003-06:00

FISH ‘N’ CHIPS

1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1-1/4 pounds medium potatoes (about 4)
Shortening or cooking oil for deep-fat frying
1 cup all-purpose flour
1 cup beer (or sprite)
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Coarse salt (optional)
Tartar Sauce(optional)
Malt vinegar or cider vinegar (optional)

Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed. For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.

Meanwhile, for batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, if desired, sprinkle coarse salt over fish and chips and serve with Tartar Sauce or vinegar.

Haylee’s Note:
I got this recipe from Better Home’s and Garden’s Cook Book, but I replaced the beer with sprite. We LOVED this meal!! It reminded us of our Honeymoon!! (We ate fresh fish and chips in the bay of San Diego)—soooo yummy!!

Soup in a Pumpkin

2011-03-21T14:16:00.001-06:00

SOUP IN A PUMPKIN

10-16 lb. pumpkin
Butter
2 ½ c fresh white bread crumbs
½ tsp. pepper
2 c minced onion
1/2 c butter
1 Tbsp. celery seed
1/2 c. grated Swiss cheese
2 qts. Chicken stock
½ tsp. thyme
1 tsp. salt
1 c. heavy cream
¼ c parsley
1 c grated cheddar cheese

Cut lid off pumpkin. Remove seeds. Rub inside of lid with butter. Bake the bread crumbs in oven on a cookie sheet at 350 for 15 min. Sauté onions until tender. Add bread crumbs and celery seed and stir until covered completely and cook for 3 min. Pour into prepared pumpkin. Add cheeses, stock, and remaining seasonings. Place lid on the pumpkin, place the pumpkin on a cookie sheet and bake at 400 for 1 ½ hours, until pumpkin has softened. Bring the cream to a simmer then add to pumpkin. When serving, scrape the sides of the pumpkin with the ladle so that bits of pumpkin will be added to the soup. Serve with hot rolls and green salad. Makes 8-10 servings

Haylee’s Note:

One of my friends made this soup for me a long time ago, and I thought it was the BEST thing I had EVER had. After a few years, I tracked her down and got the recipe. I don’t know if I didn’t follow the recipe well, or if I just had pregnancy stomach, or if it just wasn’t as good as I remembered, but this recipe was only ok to me. However, I took the leftovers the next day, put it in the blender and tweaked it a little, and I LOVED it the second day. So, maybe play around with this one, and let me know what you think!

Watermelon Pirate Ship

2010-10-22T12:19:00.003-06:00

WATERMELON PIRATE SHIP

I know this isn't a recipe, but I had to share my dad's GREATEST idea ever for cutting out watermelon. He just used a metal (bendable) ruler and scraped the whole water melon out in like two pieces! It was amazing! Darin had to bring a side dish for a pirate themed potluck, so this is what he took!

For the pirate ship part I just took pieces of paper and put them onto BBQ squewars and topped it with a skull and cross bones flag.

Paula Dean’s Gumbo

2010-10-22T12:10:00.002-06:00

PAULA DEAN’S GUMBO

3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1hour. Just before serving add the green onions, shrimp and chopped parsley.

Haylee’s Note:
This is definitely a “man’s meal.” I often do meatless dishes when I am cooking, and I can honestly say this is the first, and probably last meal I will cook with three kinds of meat. I thought it was really good, but it was a little time consuming and had a lot of ingredients that I don’t usually have on hand.

Jadi's Brown Sugar Meatloaf

2010-10-22T12:05:00.004-06:00

JADI'S BROWN SUGAR MEATLOAF

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 small onion, chopped
1/4 tsp. ground ginger
3/4 cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees. Lightly grease a 5X9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Haylee's Note:
Ok, PLEASE PLEASE PLEASE give this meatloaf a try!! It is absolutely to die for!! Best meatloaf I have EVER had!! I should take my other recipe off because this one blows all other recipes out of the water! Give it a try you will LOVE it!! I got this recipe from my sister in law Jadi.

Good Seasons Chicken

2010-09-08T17:18:00.001-06:00

GOOD SEASONS CHICKEN

6 chicken breasts cut into bite-sized pieces
Stick of melted butter
1 package dry good seasons Italian salad dressing
1 package cream cheese
2 cans cream of mushroom soup
1 cup water

Blend cream cheese and cream of mushroom soup together. Add butter, dressing, and water. Pour mixture over chicken. Cook in the crock pot until the chicken is tender. (4-8 hours). Serve over rice or noodles.

Haylee’s Note:

I got this recipe from my wonderful mother, who got it from her friend Sherrill. I left the chicken breasts whole, and they were still really good. We had our chicken over rice with mixed vegetables and warm rolls. It was a super yummy dinner! This is a great one for when you are going to be gone all day and want to come home to a warm dinner. I love crock pot meals, especially with rice, because we have a delay button on our rice cooker! Enjoy!

Caprese Salad

2010-09-07T13:20:00.003-06:00

CAPRESE SALAD

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste

Haylee’s Note:
This is such an easy salad, but it is soooo good!! This is really not a salad you need a recipe for, but I did take this recipe from Rachael Ray here. I love that you can present it is so many ways! I think it is such a pretty salad, and tastes as good as it looks. I also like mine with a little balsamic vinegar! Enjoy!

Sabayon

2010-09-07T13:15:00.002-06:00

SABAYON

1 large cook vanilla pudding (not instant)
3 Tbsp Grand Mariner
8 oz cool whip or whip cream

Cook pudding according to directions then add grand mariner. Put plastic wrap over the bowl and let cool. When cool at the cream. Serve over vanilla bean ice-cream with fresh berries.

Haylee’s Note:
I REALLY love this dessert!! So much in fact that this is what we served at our wedding reception! If you want to make this recipe and exclude the grand mariner—don’t even bother making this recipe because the grand mariner makes the whole dessert!

Pho

2010-09-07T12:59:00.001-06:00

PHO

1 roast (beef or pork)
2 quarts chicken stock
1 onion, quarted
2 ounces whole star anise pods
1 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
2 inches fresh ginger root, peeled and sliced thin
1 Tbsp sugar
1 Tbsp salt
1 tablespoon fish sauce
1 1/2 pounds dried flat rice noodles

TOPPINGS:
sriracha hot pepper sauce
hoisin sauce
thinly sliced red onion
chopped fresh cilantro
bean sprouts
sweet Thai basil
thinly sliced green onion
limes, quartered

Directions
Place the all ingredients except for the noodles in a Crockpot. Cook for 6 hours.
Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Shred the roast or slice it paper thin. Place some noodles into each bowl, and top with beef and ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Haylee’s Note:
I took 2 Pho recipes and combined it into this one. If you want to try a more mild pho you can use Rachael Ray’s recipe, or you can find some that are even more authentic using ox tail. We really like this dish. It was really fun to try all the different spices. It was such an interesting combination of flavors, but it really worked! We will be making this again soon! Enjoy!

Olive Garden Eggplant Parmigiana

2010-09-07T12:44:00.003-06:00

OLIVE GARDEN EGGPLANT PARMIGIANA

2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.

SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil

Haylee’s Note:
I love Olive Garden’s Eggplant Parmigiana! I remember going to Olive Garden with “the girls” when the boys went to the Priesthood session of General Conference, and my great grandma would get this every time! This year Darin planted 2 eggplants in our garden, and we have been getting LOTS of eggplants! This was by far our favorite recipe for using the eggplants! Hope you enjoy them as much as we did! For the original recipe click here.

California Rolls

2010-09-07T12:42:00.001-06:00

CALIFORNIA ROLLS

1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Haylee’s Note:
This was my first time making sushi! Hopefully they will get better as I practice. For the original recipe click here.

Bacon and Water Chestnuts

2010-09-07T12:36:00.002-06:00

BACON AND WATER CHESTNUTS

1 can whole water chestnuts
1/4 c. soy sauce
1/4 c. sugar
8 slices bacon, cut in half

Let the water chestnuts marinate in the soy for 2 hours. Then roll the waterchestnuts in sugar. Wrap the chestnuts tight with bacon and secure with a toothpick. Broil at 400 turning occasionally for 20 minutes or until the bacon is cooked. Serve warm.

Haylee’s Note:
I can’t write a review for how yummy these are! My mom makes these ever once in a while for appetizers. They are so simple, yet they taste amazing! Give them a try, you’ll be glad you did!

Emeril Lagasse’s Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

2010-09-07T12:26:00.001-06:00

EMERIL LAGASSE’S APRICOT GLAZED CORNISH GAME HENS WITH ITALIAN SAUSAGE-RICE PILAF

4 Cornish game hens (1 1/4 to 1 1/2 pounds each)
1 tablespoon olive oil
1/4 pound Italian sausage, casings removed
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 teaspoons chopped garlic
2 teaspoons minced orange zest
1 cup long-grain white rice
1/3 cup golden raisins
2 tablespoons toasted almond slivers
1 tablespoon chopped parsley leaves
1 1/2 teaspoon chopped thyme leaves
1/2 teaspoon ground cinnamon
5 teaspoons salt
3 1/2 teaspoons freshly cracked black pepper
2 cups chicken stock
2 cups apricot jam
1 cup fresh orange juice

Preheat oven to 350 degrees F.

Heat the oil in a 2-quart saucepan over medium heat and add the sausage. Cook until the fat is rendered, about 4 to 5 minutes. Add the onions, carrots and celery and cook until the onions are translucent, about 3 minutes. Add the garlic and 1 teaspoon of the orange zest and sweat for about 30 seconds. Add the rice and cook stirring continuously for 3 minutes. Add the raisins, almonds, parsley, thyme, cinnamon, 1 teaspoon of salt, 1/2 teaspoon black pepper, the chicken broth and bring to a boil. Cover the pot and place it in the oven and cook for 30 minutes.

Remove the rice from the oven and increase the oven temperature to 375 degrees F. Place the rice on a sheet pan or a platter to cool.

Combine the apricot jam, orange juice and remaining zest in a small mixing bowl and whisk to blend. Place the glaze in a saucepan over high heat and bring to a boil. Allow glaze to cook until reduced by half. This will take about 8 to 10 minutes.

Season the hens with the remaining salt and pepper on the insides and out. Stuff each hen cavity with about 3/4 cup of the cooled rice and place in a roasting pan. Use a pastry brush to spread the glaze on the hens and place them in the oven.

Roast the game hens for 15 minutes, remove from the oven, and spread another layer of glaze over the hens. Return the hens to the oven and roast for an additional 15 minutes. Remove the hens from the oven, spread the glaze over the hens, and return to the oven.

Continue to cook for 30 more minutes, or until an instant read-thermometer inserted in the thigh registers 160 degrees F, and inserted into the rice registers 140 degrees F.

Serve the hens with any extra rice pilaf

Haylee’s Note:
This recipe may seem a little overwhelming (it did to me) but it was REALLY easy and it was SOOO good!! Darin and I loved this! I thought about doing this without the pilaf, but that would have been a huge mistake! I could eat a big bowl of this pilaf alone!! SOOOO yummy!! PLEASE PLEASE PLEASE give this recipe a try! You won’t be sad if you do!! For the original recipe click here.

Braided Heart

2010-09-07T12:24:00.001-06:00

BRAIDED HEART

2 loaves Rhodes bread
cream cheese filling
1 small can pie filling
1 egg white
icing

Cream cheese filling:
3 oz. cream cheese
1 tbsp. butter
1/4 c. sugar
1 tsp. lemon juice

Icing:
1 c. powdered sugar
1 tbsp. butter
1/2 tsp. vanilla
2 tbsp. milk

Roll dough into a 12 x 30 in. rectangle (I never got mine this big. Just roll it into as large a rectangle as you want). Divide dough lengthwise into thirds (score the dough). Spread cream cheese filling in center followed by pie filling. Make cuts from filling to dough edges at 1 1/2-in. intervals. Alternating sides, fold strips at an angle across filling (I like to twist as I fold). Fold bottom end towards filling and finish by stretching last strips and tucking them under the bottom end.

Carefully lift onto a cookie sheet sprayed with non-stick cooking spray. Bring ends together forming a circle. With a knife, cut ends on an angle and join; put the circle into a heart shape. Place 3-4 glasses filled with water in the middle to help retain its shape as it rises.

Brush with egg white and cover with plastic wrap. Let rise until double. Remove wrap and bake at 350-degrees for 25-30 minutes. Remove from pan and let cool on rack. Drizzle with icing and decorate with fruit.

Haylee’s Note:
Darin’s Cousin Lisa made this for a baby shower I went to and it was SOOOO delicious!! We made it last week and loved it again!! I used a cherry pie filling and made it round instead of a heart! This recipe is a yummy dessert, breakfast or treat! Enjoy!

Awesome Honey Pecan Pork Chops

2010-09-07T10:09:00.001-06:00

AWESOME HONEY PECAN PORK CHOPS

1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Haylee’s Note:
My friend Betsy brought me this dinner right after Matthew was born and I couldn’t stop thinking about it for a year!! It was SOOO delicious!! So, I finally called her and got the recipe! Unfortunately, I made it while I still had morning sickness, so it didn’t taste quite the same, but Darin said it was still really good. We had it with mashed sweet potatoes and boiled swiss chard. For the original recipe click here.

Carmel Cookie Ice-Cream Pie

2010-09-07T09:58:00.001-06:00

CARMEL COOKIE ICE-CREAM PIE

3 c. crushed Vanilla sandwich cookies
5 vanilla sandwich cookies (chunks)—like ¼ of a cookie size.
1/2 c. butter
1/2 c Caramel
Caramel swirl ice-cream (softened)

Mix 1 ½ c. of the crushed vanilla sandwich cookies with 1/2 a cup of melted butter. Press the mixture down in the bottom of a 9x13 pan to form a crust. Next, spread the caramel swirl ice-cream over the crust. Place the cookie chunks throughout the ice-cream. Next pour the caramel evenly over the ice-cream. Top with the remaining crushed vanilla sandwich cookies. Freeze until solid and cut into squares. Or if using a spring form pan cut into triangles.

Haylee’s Note:

If you have ever had Winger’s Asphalt Pie, this is my mom’s caramel version of that classic! Every time I have ever made this, everyone always raves and they always think it is a lot more difficult than it really is!! I also really love this recipe because it is easy to play around with. You can do your chunks and crumbles finer or thicker depending on how you like it! I hope you enjoy this simple but delicious dessert

Red, White, and Blue Flag Cake

2010-09-07T09:44:00.002-06:00

RED, WHITE AND BLUE FLAG CAKE

To make this cake you will need three full layers of white cake, all the same height (make two recipes of cake or two cake mixes - you will end up with four layers so use one for another purpose). One layer will need to be white, one layer will need to be red and one layer will need to be blue. Use food coloring to get desired shade. Bake the layers in 9" round greased and floured rounds. Let cool. Freeze the layers to make them easier to work with during assembly.

Assembly:
Split the white layer and the red layer in half horizontally using a long serrated knife. (You can also use a cake leveler to help keep the cut even.) Do not split the blue layer. Start assembly by placing one split white layer on a cake plate. Frost the top of this layer using white icing. Place one of the red split layers on top of the frosted white layer and frost it with icing. Set aside.

Place the remaining red split layer and the remaining white split layer on top of the full blue layer. Place a round bowl (or paper pattern) approximately 5" diameter on the top of the cakes in the center and cut through all the layers using the bowl as a guide. You should now have a circle cut through the layers. Keep the center red circle, the center white circle and the outer (approximately 2" wide) blue cake ring. Set aside all other cake pieces for a different use.
Place the outer blue cake ring piece on the iced white and red cake layers. Carefully spread icing around the inside of the blue ring.

Insert the round white cake piece in the center of the blue ring and ice. Insert the red round cake piece making sure it is flush with the blue cake ring.

You should now have a complete cake ready to ice. Finish by icing the entire cake with white icing and decorating as desired.
To serve, cut into slices and be amazed at the cool flag each piece becomes!

Haylee’s Note:
I got this recipe from Studio 5, and they got the recipe from here This was a really fun cake to make! Hope you enjoy it! Oh, and here is a little video that my bro-in-law took when we sliced it open!

Dan Dan

2010-07-28T21:16:00.002-06:00

DAN DAN

Marinate chicken in:
2 large limes
1/4 c soy
1 T grated ginger
2 t sugar
2 cloves minced garlic

Peanut Sauce
2 T lime
1 T soy
1/4 c honey
1 t chicken bullion
4 t rice vinegar
1/4 c. hot water
1/4 c peanut butter
1/8 t crushed red pepper
sumbol to taste

Toppings
Cilantro
Grated Carrots
Crushed Peanuts

Mix all peanut sauce ingredients on stove until thick. Cook chicken as desired. Can be cut up and put in sauce or served on top. Serve sauce over angel hair pasta or rice. Top with cilantro and grated carrots.

Haylee's Note:
If you like anything thai with peanut sauce, you'll love this!! The story behind this is I think my family went to a restaurant and my uncle Richard has "perfect taste"--(kind of like how people have perfect pitch) and he recreated the meal from the restaurant!! My family has always served this over angel hair pasta, but sometimes we do it over rice. They are both yummy! This is a family favorite!

Pinch of Salt Lake Carrot Cake

2010-07-28T12:12:00.001-06:00

PINCH OF SALT LAKE CARROT CAKE

2 c flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 eggs
¾ c. vegetable oil
¾ c buttermilk
2 c sugar
2 tsp vanilla
1 8oz can crushed pineapple (drained)
2 c grated carrots
3 ½ oz coconut
1 c. chopped nuts

Glaze:
½ c sugar
½ tsp baking soda
¼ c. buttermilk
¼ c. butter
1 tsp corn syrup
½ tsp vanilla

1 9x13 pan bake 350 for 55 min. (if using round pans cook for a little less time).

Glaze put all in but vanilla and boil. Cook 5 minutes. Take off heat and add vanilla and pour over hot cake.

Frost with cream cheese frosting.

Haylee’s Note:
One word: AMAZING!!! The end. Ok, but really, this cake is incredible!! If you make it, people will be praising your name until the end of time!! Pinch of Salt Lake is a family favorite Cook Book, however, I do not have a copy. Sad day. Hope you enjoy this cake!! Our family does. Oh, and one other thing. If you are thinking of doing this cake minus the glaze...BIG MISTAKE!!! The glaze is the best part of the cake in my opinion!! Good luck!!

Yummy Summer Salad

2010-07-06T19:02:00.001-06:00

YUMMY SUMMER SALAD

Spinach
Lettuce
Strawberries
Avocados
Candied Walnuts
Mandarin Oranges
Poppy seed Dressing

Cut fruit and vegetables into bite size pieces. Toss all ingredients together and sprinkle with candied walnuts and poppy seed dressing. You can make your own poppy seed dressing or I like to use Brianna’s.

Haylee’s Note:
This is a really yummy salad (hence the name). I really think you can make anything delicious by adding a little candied walnuts! Hope you enjoy this recipe, we sure did!!

Cheese and Spinach Strata

2010-07-06T17:36:00.002-06:00

CHEESE AND SPINACH STRATA

2/12 c cheddar cheese (shredded)
2 packages (10 oz each), frozen chopped spinach, well drained
1/4 c. green onion, chopped
18 slices bread, about 1 lb
1/2 c. butter, softened
5 eggs
3 1/2 c. milk
1 tbsp mustard
1 1/2 tsp salt
¼ tsp pepper.

Toss together 2 c. cheese, spinach, and onion. Set aside. Spread bread slices on both sides with butter; place six slices in bottom of a 9x13 inch baking dish. Top bread slices evenly with ½ of cheese mixture, 6 bread slices and remaining ½ of cheese mixture. Cut remaining bread slices diagonally into quarters (to make 4 triangles). Top casserole with remaining bread in overlapping fashion and sprinkle on remaining cheese. Beat together milk, eggs, mustard and seasonings. Carefully pour evenly over casserole. Cover and refrigerate at least 1 hour or overnight. Bake 60 to 65 minutes or until knife inserted comes out clean. Let stand 15 minutes before serving.

Haylee’s Note:

I got this recipe from my Young Women’s president for an activity we did. This was a really yummy recipe! I love any kind of breakfast. I would like to try this one again, but with a different bread, and a different kind of cheese. Hope you enjoy it!

Jadi's Parmesan Chicken

2010-07-06T13:38:00.003-06:00

JADI'S PARMESAN CHICKEN

2 cups crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt or 1/2 cup melted butter
1/4 cup butter, melted

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9X13-inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with Sour Cream Chicken sauce, if desired.

Sour Cream Chicken Sauce

2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Haylee's Note:
Anything made by Jadi is always good!! Darin and I both really liked this chicken!! It was especially good with the sauce! Thanks for the yummy recipe Jadi!! For more of Jadi's amazing recipes click here.

Strawberry Parfait

2010-05-25T14:57:00.000-06:00

STRAWBERRY PARFAIT

Granola
Strawberries, (washed and sliced)
Yogurt

Layer Granola, strawberries, and yogurt in a parfait glass. Serve cold.

Haylee’s Note:
I know that this isn’t really something people need a recipe for, but sometimes it is just nice to have the idea of what to make. When Darin and I were in the airport, we got a parfait just like this, but it also had some delicious blueberries. We craved them so much when we got home so I made some granola, and we had these for breakfast nearly every day! Enjoy!! Oh, and can you really eat a parfait without thinking of Shrek? Love those layers!!

Annie’s Granola

2010-05-25T12:13:00.001-06:00

ANNIE’S GRANOLA

Mix and set aside:
2 c. oats
3/4 c uncooked wheat bran cereal
1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt

In separate bowl mix:
1/2 c. honey
2 tbsp. oil
1 tbsp water
1/2 tsp vanilla

Combine all ingredients and spread out on a jelly roll pan. Bake at 350 for 18 minutes stirring every 5 minutes. Cool on a rack then stir in:

1/3 c. raisins
1/3 c. craisins
1/4 c. sunflower seeds
1/3 c. dates

Haylee’s Note:
This is a really easy, and healthy granola recipe that my friend Annie gave me. She used to make it for me every now and again when we were younger. Thanks Annshine for the recipe!!

Black Bean Soup

2010-05-24T10:20:00.001-06:00

BLACK BEAN SOUP

1 large onion, chopped
1 large red bell pepper, chopped
1 larch green bell pepper, chopped
3 cloves garlic, minced
1 tbsp. olive oil
2 chicken breasts, cooked and cubed
1 can diced tomatoes with juices
1 can diced green chilies
2 tsp. ground cumin
1 tsp. salt
1 can chicken broth
4 cans black beans, rinsed and drained

Saute onion, peppers, and garlic with the oil until tender. Add remaining ingredients and simmer for 15 minutes. Garnish with sour cream, cheddar cheese, and cilantro.

Haylee’s Note:
I got the beginning of this recipe off of the can of tomatoes. But, I usually am not a good recipe follower, so this is what the recipe turned into. The original doesn’t call for green peppers, chicken, cheese, or cilantro. And it calls for less cumin, and also calls for red wine vinegar. We LOVED this recipe! My parents came down last night and tried it, and now dad wants the recipe so they can have it again tonight!! Defiantly a winner!! Give it a try!! Delicious!!

Scones

2010-05-23T10:15:00.002-06:00

SCONES

2 c. warm water
1/2 c. sugar
1 T yeast
1/3 c. oil
1 tbsp salt
2 eggs
1/4 c water
Flour (about 5 cups)

Mix water, sugar, and yeast. Add remaining ingredients and mix in flour until you get a sticky dough. Pour dough into an oiled bowl and cover with plastic wrap. Rise 1 hour. Punch down. Rise 1 more hour. Roll out into triangles, or other desired shape. Rise 1 more hour. Deep fry in vegetable oil until lightly browned on each side.

Cinnamon butter:
1 stick butter
1/2 c. powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Mix all ingredients together with a blender until smooth.

Haylee’s Note:
Yesterday Darin and I wanted to go out for scones, but Matthew was pretty tired. So we decided to make some ourselves! I felt bad because you really do need to play around with the oil temperature a bit. If they are doughy on the inside, but dark on the outside, you need to turn your heat down. I think we finally mastered the right temperature as soon as everyone was done eating. Sorry you guys for the doughy scones…better luck next time. This recipe is actually my grandma’s roll recipe, but we use it for scones. *NOTE—not all roll recipes will work for scones!! (We have tried). Hope you enjoy! We also served it with cinnamon butter!

Martha Stewart's Carrot Cupcakes

2010-05-22T12:40:00.002-06:00

MARTHA STEWART'S CARROT CUPCAKES

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish

8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar

Directions
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.

Haylee’s Note:
I got this from Martha Stewart’s website. For the original recipe click here. I did mine without the coconut on top. I have done regular carrot cake and just put them into cupcake tins. I LOVE the better homes and gardens carrot cake recipe the best. I have made it several times, but yet to get a picture. Next time I make it, I’ll get a picture and share the recipe on the blog.

Heather’s Easy Key Lime Pie

2010-05-22T12:27:00.001-06:00

HEATHER’S EASY KEY LIME PIE

Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Layer 1:
6 oz cream cheese
1 c. whipped cream
1 tsp. vanilla
1 c. powdered sugar

Layer 2
1 can sweetened condensed milk
1 small package vanilla pudding
1 c. lime juice
1 1/2 tsp lime zest
8 oz. cool whip

In a small bowl, combine the crumbs and sugar; add butter and blend well. Press down for the crust into a spring-form pan. Next, in a separate bowl mix all ingredients for layer 2 until smooth. Pour onto the crust. Next, mix ingredients for layer 2 until smooth. Pour over the first layer. Refrigerate for 1-2 hours. You can garnish is lime wedges and dollops of whip cream.

Haylee’s Note:
Every time my sister makes this for any event everyone always raves!! When she suggested I make it for a dinner party I was having I was REALLY intimidated because it seems so intense! However, after I made it, I realized that it is a super easy recipe, but it is also super delicious!! Hope you enjoy it as much as our family does!!

Calzones

2010-05-22T12:12:00.001-06:00

CALZONES

Mix:
2 tbsp yeast
1 1/2 c. warm water
2 tbsp sugar

Add:
1/4 c. oil
4 c. flour
2 tsp salt

Knead 10 minutes. Cover in oiled bowl until double (1 ½ hours). Punch down. Roll into circles. Fill with:

10 oz. thawed spinach drained
3 c. grated mozzarella
1/3 c. parmesan
2 c. ricotta

Fold over and seal with a fork. Brush with a beaten egg. Put on a cookie sheet that has been dusted with cornmeal. Bake at 350 for 20 minutes or until brown.

Haylee’s Note:
I got this recipe from my sister Heather’s mother-in-law. She is also an excellent cook. We like to serve this with warm marinara sauce. Enjoy!!

Rachael Ray’s Apricot-Balsamic-Glazed Chicken with Grilled Beets

2010-05-21T10:41:00.002-06:00

RACHAEL RAY’S APRICOT-BALSAMIC-GLAZED CHICKEN WITH GRILLED BEETS

1/2 cup apple juice or cider
1/4 cup apricot preserves
1/4 cup aged balsamic vinegar
Extra-virgin olive oil (EVOO), for drizzling
4 chicken breast halves
Salt and pepper
4 large beets, peeled and sliced 1/4 inch thick
8 ounces ricotta salata, feta or goat cheese, crumbled

Preheat a grill to medium-high. In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7 to 8 minutes.

Drizzle EVOO all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.

Coat the beets with EVOO and season with salt and pepper. Grill until well marked and tender, 10 to 12 minutes. Slice the beets and top with the cheese.

Brush the chicken with the apricot glaze and serve with the beets.

Haylee’s Note:
I was SOOO excited to try this chicken. I will admit that the chicken was good, but the beets were the star of this meal!! I am not a huge beet fan, but this recipe converted me! Darin and I were both raving all night! Sooo good! I think that I would like to try this whole thing again, but next time I would marinate the chicken. But these beets I would do over and over again! Also, don’t just use the beets—use the greens too! They are super yummy! Just like swiss chard. Hope you enjoy!! For the original recipe click here.

Heather’s Larbgai Lettuce Wraps

2010-05-21T10:27:00.005-06:00

HEATHER'S LARBGAI LETTUCE WRAPS

Mix and Set aside:
1 lb. ground turkey or chicken
1 tbsp Fish sauce
¼ c. cilantro (chopped)
¼ tsp Tamarind (Mexican fruit) coolaid

Larbgai Sauce:

Mix:
1/4 c. hoisen sauce
2 tbsp brown sugar
1/2 c. soy sauce (I would do 1/4 c. or less)
2 tbsp. water
2 tbsp. lime juice
1/8 tsp. Lemon zest

Saute:
2 tbsp oli
1 glove garlic, minced
1/4 c. chopped red onion
1/4 c. sauce
2 tsp basil fresh or 1 tsp dried basil
1/2 c chopped water chestnuts
Meat mixture that was previously set aside

Dish on lettuce (iceberg lettuce)
Serve with sauce and rice

Haylee’s Note:
Again, another Heather recipe. Sooo yummy!! I really like hoisen sauce so when I do the actual wrap I like to put the hoisen straight on. Also, when making the sauce, I would only do ¼ c. of the soy sauce. Thanks Heather for yet another winner!

Heather’s Chinese Salad

2010-05-17T14:24:00.001-06:00

HEATHER’S CHINESE SALAD

Salad:
Iceberg lettuce
Strawberries
Water chestnuts (sliced)
Mandarin Oranges
Wontons
Grilled Chicken (optional)
Cilantro and/or green onions

Dressing:
4 tsp rice vinegar
4 tbsp. sugar
1 tsp. salt
¼ c. oil
Poppy seeds (opt.)

Fry the wantons in oil until lightly browned. Break up pieces into triangles and arrange along the side of your serving bowl. Toss remaining ingredients together. Add dressing right before serving

Haylee’s Notes:
Do you sometimes feel like I should change the name of this blog to “Heather’s Food”? I feel like 90% of my recipe’s begin with “Heather.” Anyway, if it does start with Heather, you know its going to be good!! I love this salad because it is really easy to mix up, and you can change it up in so many ways. You can make this a main dish by adding the chicken or a side and without the chicken! Hope you enjoy it! We sure did!! Thanks again Heather!

Heather’s Quick, Amazing Bread Sticks

2010-05-17T14:18:00.001-06:00

HEATHER’S QUICK AMAZING BREAD STICK’S

Mix:

2 ¼ c. water
1 ½ tbsp. yeast
3 tbsp. sugar
¾ tsp. salt
4 ½ c. flour

Melt ¼ c. butter in a jelly roll pan. Dip both sides of dough into the better and spread out to the size of the pan. Sprinkle with garlic salt, onion powder, parmesan cheese, and parsley. Cut dough into desired size of breadsticks with a pizza cutter. Bake at 375 for 15-20 min.

Haylee’s Note:
My sister made up this recipe, and it is the BEST breadstick recipe I have EVER had!!! I love it especially because there is NO RISING required!! Any last minute meal can get 10x better just by making these quick and delicious bread sticks!! Thanks Heather for sharing!!

April Fools Day Sushi

2010-05-15T11:16:00.004-06:00

APRIL FOOLS DAY SUSHI

1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes of fruit leather

Grease a 12- by 17-inch baking pan. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth. Remove mixture from heat and stir in the rice cereal until it's evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture on the sheet, distributing it evenly.

Starting at one side and 1 inch up from the lower edge, place gummy worms at the top of the mixture end to end in a horizontal line.

Gently roll the lower edge of the marshmallow mixture over the gummy worms.

Then stop and cut the log away from the rest of the mixture. Use the same method for 4 more logs. Slice each log in 1-inch-thick "sushi" rolls and wrap them individually with a strip of fruit leather.

Place neatly on a tray and enjoy!!

Haylee’s Note:
These were SOOO much fun to make, and they look pretty close to sushi (at least I think so). However, this is a REALLY sweet treat, definitely more exciting for the kids!! I couldn’t get Darin to eat one, but as soon as I offered them to Matthew and my nieces, they were gone!! Have fun!! For the original recipe click here.

April Fool’s Day Meat Loaf

2010-05-15T11:13:00.002-06:00

APRIL FOOL’S DAY MEAT LOAF

Meat Loaf
1 pound lean ground beef
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tablespoons ketchup
1 egg
1/2 teaspoon celery salt
1/4 teaspoon pepper

Potato Frosting
3 cups mashed potatoes
Food coloring

Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.

In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).

Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.

Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.

Haylee’s Note:
These cupcakes were so fun to make, and they actually tasted REALLY good!! Darin ate like 8 of them in one sitting! However, he didn’t think that they were real cupcakes because I said that we were going to have dessert first! It will be fun to do again when the kids get a little older! Enjoy! For the original recipe and other fun ideas click here

Rachel Ray’s Bucatini with Bacon, Cherry Tomato and Spring Onion Sauce

2010-05-15T11:08:00.002-06:00

RACHEL RAY’S BUCATINI WITH BACON, CHERRY TOMATO AND SPRING ONION SAUCE
Salt
1 pound bucatini
Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
Black pepper
1/4 cup flat leaf parsley (a couple of handfuls), chopped
A handful of basil leaves, torn or shredded
A generous handful of grated Pecorino cheese, plus some to pass at table
PreparationHeat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.

In a deep skillet or Dutch oven with tight-fitting lid, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp; remove the bacon with a slotted spoon and reserve on a paper towel-lined plate. Drain off some fat if the pan has more than a couple of tablespoons of drippings. Add the sliced spring Vidalia onions or leeks, garlic and hot pepper and sauté for 2-3 minutes, then add the tomatoes and stir to combine; cover the pan. Shake the pan occasionally and cook until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and mash up the tomatoes with a wooden spoon, add the wine and stir for 1-2 minutes. Season the sauce with some salt and black pepper, to taste, then reduce the heat to low.

When the pasta is ready, add a ladle of the starchy cooking water to the sauce along with the parsley, bacon and bucatini and toss for 1-2 minutes with an extra tablespoon of EVOO. Turn off the heat and toss in the basil and cheese; serve immediately.

Haylee’s Note:
When I actually made this mine is quite a bit different to make it more “cooker friendly.” For example, I don’t keep cooking wine on hand so I just did without it. Instead of the bucatini I used spaghetti, and instead of the Vidalia onions I did use leeks. I am sure that the original recipe would be even better than what I did, but I must say that Darin and I LOVED this meal!! SOOOO good!!!

Mom's Soft Sugar Cookies

2010-04-05T15:48:00.003-06:00

MOM'S SOFT SUGAR COOKIES

1 c. softened butter
1 egg
1/2 tsp almond extract
1 tsp. soda
1 1/2 c. powdered sugar
1 tsp vanilla
2 1/2 c. flour
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract. Add remaining ingredients. Chill 2-3 hours. Roll out thick. Use cookie cutters for shapes. Bake at 375 for 7 min.

Haylee's Note:
These are my mom's super yummy sugar cookies. I made these for the super bowl (even though we didn't even watch it ha ha).

Hot Spinach and Artichoke Dip

2010-04-05T15:38:00.001-06:00

HOT SPINACH AND ARTICHOKE DIP

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Haylee’s Note:
My sister-in-law, Kristy, made the BEST spinach artichoke dip I have ever had!! I went to the grocery store and got the ingredients that I thought she might have used. When I called to ask her how she made it, she said it was just from Costco!! I laughed really hard, but decided to make one anyway….but I have to admit, I did like the Costco recipe even better than this home-made one. For the original click here.

Amy’s Slow Cooker Orange Chicken

2010-04-05T15:29:00.003-06:00

AMY’S SLOW COOKER ORANGE CHICKEN

8 small boneless skinless chicken thighs (1 lb)
3 Tbsp flour
1/3 c. orange marmalade
1/3 c. barbecue sauce
2 Tbsp soy sauce
1 Tbsp grated fresh gingerroot

Toss chicken with flour in slow cooker.

Stir in all remaining ingredients; cover with lid.
Cook on low for 6-8 hours (or high for 3-4 hours). Although if you cut the chicken in smaller pieces at the beginning, I recommend that you leave it just on high for 1-2 hours.

Serve with rice. Makes 4 serving.

Haylee’s Note:
I got this recipe from Darin’s cute cousin Amy!! It was super yummy and we loved it!! However, we did use whole chicken breasts instead of thighs. Thanks Amy for sharing such a yummy recipe! To see Amy's recipe click here.

Jadi’s Snow Ice-Cream

2010-04-05T15:21:00.002-06:00

JADI’S SNOW ICE-CREAM

1 c. milk
1/2 tsp. vanilla
1/2 c. sugar
4-6 cups clean snow, unpacked

Mix all ingredients together and add more snow as needed. (We used about 6 cups total)
Top with chocolate chips, sprinkles or any other ice cream topping you desire.

Haylee’s Note:
I got this recipe from my sister-in-law Jadi! She always does the cutest things!! I made this with my nieces and they loved it!! (I did too!!) But, I only had Halloween sprinkles! Oh well!! To see the original recipe on Jadi’s blog click here.

Hot Chocolate Mix

2010-04-05T15:17:00.001-06:00

HOT CHOCOLATE MIX

1 large bottle of Cremora
2 lbs. Hersheys instant chocolate
1 lb. Powdered sugar
20 quarts of instant milk

Mix ingredients together and store in an airtight container. Just add hot water.

Haylee’s Note:
I don’t have the exact measurements of water to mix, but I think you can figure it out. I will admit, I am not above buying Steven’s Hot Coco, but I think it is always good to have a scratch recipe on hand. (In fact I really do like the Stevens better than this.)

Pumpkin Pancakes

2010-04-05T15:14:00.002-06:00

PUMPKIN PANCAKES

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Haylee’s Note:
I got a recipe similar to this when I was in Young Woman’s! I just LOVE pumpkin! I think it is especially yummy in pancakes!! Enjoy!! For the original recipe click here.

Cafe Rio Salad

2010-04-05T14:58:00.003-06:00

CAFE RIO SALAD

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Coke
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 (I used hot)
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 12 hours. After 12 hours, drain pork. Mix remaining ingredients until sugar dissolves.

Creamy Tomatillo Salad Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth.

Assemble your salad with tortilla, cheese, beans, rice, pork, lettuce, pico de gallo, tortilla strips, and dressing.

Haylee's Note:

Who doesn't LOVE Cafe Rio Salad!!? I know I do!! So, here is a way to make it at home!! For the origial recipe click here

Home-made Ice-Cream Cake

2010-02-23T12:33:00.005-07:00

HOME-MADE ICE-CREAM CAKE

This isn’t a recipe so much as a tutorial. I started by making two round cakes (from a package). After they had baked I wrapped the pan with plastic wrap and filled it with icecream.

After the ice-cream froze in the shape of the pan I layered the cake, then ice-cream, then cake.

Next, I frosted the whole thing with softened cool-whip.

Next I took hot-fudge topping and just poured it around the very edge of the cake and let it drip down the sides.

And very last I just decorated it with oreos, and anything else you want.

V-day Jello Hearts

2010-02-23T12:30:00.002-07:00

V-DAY JELLO HEARTS

I just used the same concept as my 7 layer jello to make these. But instead I just used strawberry and raspberry jello and I used a heart cookie cutter to make them heart shaped.

Broccoli Bacon Quiché

2010-02-23T12:27:00.001-07:00

BROCCOLI BACON QUICHE

1 lb. bacon, fried
1/2 lb. broccoli
1 med. yellow onion, chopped
2 tbsp. butter
1 quiche crust, baked and cooled
4 eggs, beaten
3/4 c. cream
3/4 c. milk
Salt and pepper to taste
1/2 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated

Clean the broccoli and cut into flowerets. Sauté the onion and broccoli in butter until tender, but not soft. Crumble the bacon and place vegetables and bacon in the bottom of the quiche crust.
Mix the eggs, cream, milk, salt and pepper and fill the shell. Mix the cheese and add on top. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before cutting. Can also be served at room temperature.

Haylee’s Note:
I am a big fan of all breakfast foods, so naturally you can’t go wrong! I love quiche and Darin loves bacon so this was a good one for us! Matthew loved it too! He ate almost half of it alone! For the original recipe click here.

Baked Macaroni and Cheese

2010-02-23T12:16:00.002-07:00

BAKED MACARONI AND CHEESE

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Haylee’s Note:
A lot of people rave about baked Macaroni and Cheese. So, I decided to give it a try. The comments on this recipe people said the onion was too strong. I love onion so I thought I’d try it anyway…alas, the onion was a little overpowering. So, if you do use this recipe I would strongly recommend cutting back the onion. But, I do LOVE the panko crumb topping! Delish! For the original recipe click here.

Egg Drop Soup

2010-02-23T12:13:00.001-07:00

EGG DROP SOUP

4 cups chicken broth (divided)
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Haylee’s Note:
I couldn’t believe how easy this recipe was!! It was so good too!! The only thing I did differently was to stir in the cornstarch mixture before adding the eggs. For the original recipe click here.

Split Pea Soup

2010-02-23T12:06:00.002-07:00

SPLIT PEA SOUP

1 lb (2 1/4 cups) green split peas
1 large onion, peeled and chopped
1 large carrot, chopped
2 large potatoes pealed and chopped
Salt and Pepper
Splash of Worcestershire sauce

Boil split peas for 1-2 hours until soft. Boil the rest of the vegetables until soft. Puree all ingredients in blender until smooth. Season to taste.

Haylee’s Note:
This soup is really easy, and delicious on a cold day with a warm slice of homemade wheat bread! My family also likes to add ham, me not so much. But, we did add a little sour cream to ours and that was a tasty change!

Tomato and Onion Tart

2010-02-23T12:04:00.001-07:00

TOMATO AND ONION TART

1 tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon butter or margarine
1 large sweet onion (such as Maui or Walla Walla), quartered, thinly sliced
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4 cup grated Parmesan cheese
2 medium plum (Roma) tomatoes, thinly sliced
1/2 small zucchini, thinly sliced
1/4 cup whipping cream
1 egg
3/4 cup shredded Gruyère or Swiss cheese (3 oz)
4 medium green onions, thinly sliced (1/4 cup)

DIRECTIONS
1. In 10-inch skillet, heat oil and butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Reduce heat to medium-low; cook 20 to 25 minutes, stirring frequently, until browned and tender.
2. Meanwhile, heat oven to 450°F. Unroll pie crust on work surface. Roll pie crust with rolling pin to 12 inches in diameter. Gently press crust in bottom and up side of ungreased 10-inch tart pan with removable bottom. Trim off excess crust. Prick bottom and side of crust with fork. Bake 10 minutes. Remove from oven. Reduce oven temperature to 400°F.
3. Sprinkle bottom of partially baked crust with 2 tablespoons of the Parmesan cheese. Using slotted spoon, spoon onions evenly over bottom of crust. Top with tomatoes and zucchini, arranging a circle of tomato slices around outside edge, a circle of zucchini slices next to the tomatoes and a circle of tomato slices in the center.
4. In small bowl, beat whipping cream and egg with wire whisk. Pour over vegetables. Top with Gruyère cheese and remaining 2 tablespoons Parmesan cheese.
5. Bake at 400°F 15 minutes. Top with green onions; bake 10 to 15 minutes longer or until filling is set and crust is golden brown. Cool 5 minutes before removing side of pan.

Haylee’s Note:
I got this recipe from the Pilsbury website.

Sesame Street Cupcakes

2010-01-27T17:09:00.002-07:00

SESAME STREET CUPCAKES

I just had to show my Sesame Street cupcakes (Big Bird, Oscar, Elmo, and Cookie Monster). I was really happy with the way they turned out. I just used a boxed cake mix, so there really isn't any recipe for this one. Thanks Heather for all your help!

Heather’s Chocolate Chip Cookies

2010-01-16T12:57:00.000-07:00

HEATHER’S CHOCOLATE CHIP COOKIES

1/2 c. butter
3/4 c. sugar
2 eggs
2/3 tsp soda
3 c. flour (or 2 c. flour + 2 c oatmeal)
1/2 c. shortening
3/4 c. brown sugar
1 tsp vanilla
1/4 tsp. salt
1/2 pkg. chocolate chips

Mix and bake at 350 for 8-10 min

Haylee’s Note:
My sister Heather makes the BEST chocolate chip cookies ever!!! But for some reason I can NEVER make mine as good as hers!! But I still love the recipe! It is delicious!!

Chicken Rolls

2010-01-16T12:53:00.000-07:00

CHICKEN ROLLS

1 can crescent rolls
1 ¼ c. diced cooked chicken
3 oz softened cream cheese
Pepperidge farm stuffing mix
1 tbsp. butter
½ tsp. lemon pepper
1/3 c. sliced mushrooms
¼ c. chopped nuts

Mix all but rolls, stuffing, and butter. Form into 8 balls. Place at point of the roll and roll towards wide end. Pull dough around until ball is covered. Dip in butter and roll in stuffing or seasoned bread crumbs. Bake on cookie sheet 20 min. at 375. Serve with gravy from broth or diluted cream of chicken soup with herbs.

Haylee’s Note:
I have seen lots of variations with this and I thought this one was excellent. Does anyone have a favorite chicken roll recipe?

Rainbow Jell-o

2010-01-16T12:50:00.000-07:00

RAINBOW JELL-O

7 sm. pkgs. sugar free Jell-O
1 (15 oz.) can evaporated skim milk

Mix lime Jell-O and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour.

Mix lemon Jell-O with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner:

Strawberry and water
Orange and milk.
Raspberry and water.
Lemon and milk.
Lime and water.

Haylee’s Note:
This is a really fun jell-o to make when you have a lot of time on your hands! Definitely not a last minute thing!! I did my jell-o in a little different order than they did, but it still worked out great! I had no idea that people used milk in this, I thought it would be weird but it tasted just fine! Hope you like it!I got this recipe from the food-and-beverage-recipe blog. For the original recipe click here

Apricot Glazed Carrots

2010-01-16T12:40:00.000-07:00

APRICOT GLAZED CARROTS

1 bag carrots
1/2 c. apricot jam
1/2 c. butter

Peel and cut carrots. Boil until tender. In a saucepan combine butter and jam. Pour over carrots

Haylee’s Note:
These are a family favorite!! It just gives a little variation off of your traditional side of carrots! Give it a try—I’m sure you will get tons of complements! We always do!! And people always want the recipe….then they are amazed at how easy it is! Enjoy!

Heather’s European Connection Crepes

2010-01-16T12:27:00.001-07:00

HEATHER’S EUROPEAN CONNECTION CREPES

Crepes (CLICK HERE FOR RECIPE)
Grilled Chicken
Mushrooms
Tomatoes
Parmesan cheese
Lettuce
Caesar dressing
Olives
Fresh lemon
Fresh ground pepper

Mix mushrooms, tomatoes, cheese, lettuce, and olives with the dressing. Place on crepe. Squeeze fresh lemon and sprinkle with pepper. Fold and enjoy!!

Haylee’s Note:
My sister is AMAZING!! I am convinced she can do anything! She tried these as a special and European Connection, then when they stopped making them she recreated them at home!! We loved them!! Enjoy!

Simple Chicken Cordon Bleu

2010-01-16T12:25:00.000-07:00

SIMPLE CHICKEN CORDON BLEU

4 skinless, boneless chicken breast
4 slices Swiss cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.
Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

Haylee’s Note:
Wow! I had no idea that making Chicken Cordon Bleu would be so easy!! Darin LOVED this!! I also added a little nutmeg to my sauce and I started with a roux. I will definitely be making this again! I got this recipe from Cooks.com for the original click here.

Fried Green Tomatoes

2010-01-16T12:12:00.000-07:00

FRIED GREEN TOMATOES

Sliced Green Tomatoes
Parmesan Cheese
Salt and Pepper
Italian Seasoning
Olive oil

Fry tomatoes in oil and sprinkle with seasoning.

Haylee’s Note:
I had a recipe I wanted to try for fried green tomatoes, but then Darin just wanted to make one up, and this is what he came up with. It was pretty good, but I would still like to try making them again with another recipe! I really wanted to try the kind that was breaded then deep fried! Any good recipes out there?...Oh and as a side note, I know that people say that tomatoes are technically a fruit, but I am still labeling this as a vegitable

Kendra’s Orange Crumbed Baked Chicken

2010-01-16T12:05:00.000-07:00

KENDRA’S ORANGE CRUMBLED BAKED CHICKEN

2 T orange juice (use the juice from the orange you need zest from)
2 T Dijon mustard
1/2 tsp. soy sauce
3/4 c. cracker crumbs
1 T grated orange zest (about 1 orange)
1/4 tsp. onion powder
1/4 tsp pepper
Recipe calls for 4-3oz boneless chicken thighs, but I've always used boneless breasts.

1. In a shallow bowl, combine first 3 ingredients. On a sheet of wax paper, combine cracker crumbs, zest, onion powder, and pepper. Brush or dip chicken in mustard mixture, then coat with crumbs, pressing firmly on both sides.
2. Bake at 350 degrees on greased (with cooking spray) baking sheet, for 15 mins. Then turn over and bake about another 15 mins.

Haylee’s Note:
I got this recipe from my friend Kendra who got the recipe from a weight watchers cookbook. This is an excellent recipe, but you CANNOT make it thinking it will be like a Chinese restaurant orange chicken, because it isn’t like that at all! Kendra and Jeff love it because it's different, it's easy, and it's low fat. She said that the cookbook also says you can substitute w/ lemon juice and lemon zest as well.

I also made my own sauce to go with some rice using mustard, soy, orange juice, water and cornstarch! That was pretty tasty too!!

Nutrition info per serving: 179 calories, 4g fat, 1g sat. fat, 20g carbs, 16g protein

Cherry Cheesecake

2010-01-16T12:00:00.000-07:00

CHERRY CHEESECAKE

Crust:
2 packages graham crackers
2/3 c. sugar
3/4 c. square melted butter

Put graham crackers in the blender to make a powder. Add sugar and butter. Mix the press down into the bottom of a 9x13 pan

Filling:
3 oz. cream cheese
1 c. powdered sugar
1 c. whipped cream
1 tsp. vanilla

Mix cream cheese, vanilla, and 1/2 of the powdered sugar. In separate bowl whip the cream. Slowly add the two together and add remaining powdered sugar. Pour filling on top of the crust and add canned cherries on top!

Haylee's Note:
I LOVE this recipe! This is also my Grandpa Welling's favorite dessert! I love this because it is really easy but it is a big people pleaser!! Hope you love it as much as we do!

Flank Steak

2010-01-16T11:52:00.000-07:00

FLANK STEAK

1/4 c. soy
1 1/2 tsp garlic powder
3 tbsp. honey
6 green onions with stems
3/4 c. oil
1 ½ tsp. ginger
2 tbsp. vinegar

Marinate for 2 days, grill, and slice thinly.

Haylee’s Note:
BEST STEAK EVER!!!! This was always one of my favorite birthday meals!!! I love it with the “potatoes in a half shell” or “twice baked potatoes!!” Give it a try!

Grandma’s Mushroom Soup

2010-01-16T11:46:00.000-07:00

GRANDMA’S MUSHROOM SOUP

Saute:
1 lb. mushrooms
4 tbsp. Butter

Add:
3 tbsp. flour
2 c. 1/2 and 1/2
2 cans chicken broth
Onion salt
2 pkg. cooked wild rice
Salt and pepper

Haylee’s Note:
So really, this soup is AMAZING!!! But, how can in not be with all that butter and half and half!! Mmmmm!! YUM! Try it! I know you’ll love it!

Grandma Hodgkinson’s Brownies

2010-01-16T11:44:00.000-07:00

GRANDMA HODGKINSON’S BROWNIES

2 cubes melted butter
4-6 tbs. cocoa
4 large eggs
2 c. sugar
2 c. flour
1 c. chopped nuts

Mix and bake at 350 for 25-30 min in 9x13. Frost while warm with:
2 c. powdered sugar
1/4 c. melted butter
¼ c. powdered milk
4 tbs. cocoa
Enough milk to make spreadable

Haylee’s Note:
Doesn’t everything made by Grandma taste better!? Mmmm…Love Grandma’s Brownies! And my ultimate favorite combo with brownies is peppermint ice-cream and hot fudge!! Mmmmm….YUM!!

Chewy Chocolate Peanut Butter Chip Cookies

2010-01-16T11:27:00.001-07:00

CHEWY CHOCOLATE PEANUT BUTTER CHIP COOKIES

1 1/2 cups butter, melted
2 cups white sugar
2 eggs
1 tsp vanilla extract
2 c flour
3/4 c cocoa powder
1 tsp baking soda
1/2 tsp salt
2 c peanut butter chips

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.

Haylee’s Note:
Chocolate and peanut butter!! I mean really how can you go wrong? For the orignial recipe click here

Guy Fieri’s Turkey Burger Patty Melts

2010-01-02T20:46:00.000-07:00

GUY FIERI’S TURKEY BURGER PATTY MELTS

1 pound ground turkey
1 cups Panko bread crumbs
1/3 cup milk
1 egg
1 tablespoon sage
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon pepper, freshly cracked
1 cup cremini mushrooms, sliced (optional)
1 tablespoon olive oil
1/2 cup butter, unsalted
3 tablespoons canola oil
1 red onion, sliced
1 yellow onion, sliced
8 pieces rye bread
8 pieces Gruyere

In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

While burgers are resting, in a large sauté pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and sauté 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

In the same pan as the onions sautéed, add 3 tablespoons canola oil and the mushrooms and sauté 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Haylee’s Note:
I only used the meat part of the recipe. But, I am sure if I would have followed all the way through that would have been delicious too. I did the patty the same, then served it on a fresh bakery bun, melted Swiss cheese, sautéed mushrooms, and caramelized onions! Mmm…We loved them!! For original recipe click here

Cookie Dough Brownies

2010-01-02T20:21:00.000-07:00

COOKIE DOUGH BROWNIES

1 package brownie mix
1 recipe cookie dough

Make brownie batter according to directions on box. Pour batter into cake pan then drop blobs of cookie dough into brownie batter. Bake according to directions on brownie box.

Haylee’s Note:
I know that this is more of an idea than actually a recipe, but believe me these are AMAZING!!!! I don’t know why I didn’t think of this sooner!!! Mmmmm….sooo good!!! I could really go for some of these right now!!

Ebelskivers

2010-01-02T20:00:00.000-07:00

EBELSKIVERS

4 eggs, separated
1 tablespoon sugar
2 cups flour
1 tsp salt
1 tsp baking powder
1/4 c melted shortening
Scant 2 cups milk

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with shortening and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease and ebelskiver pan. Heat until smoking. Fill depressions about half full. When cooked on bottom, turn with two forks. Cook other side. Regrease pan between batches.

Haylee’s Note:
My sister’s in-law’s make these for Christmas every year. I am not sure what recipe they use, but this one is really good too! I LOVE ANYTHING that resembles pancakes or a breakfast food! Enjoy! For the original recipe click here

Halloween Food

2010-01-02T19:20:00.000-07:00

Witch Hat
So EASY and SOO cute!!!!! I got this idea from my sister-in-law Jadi. Just take Hershey kisses and shortbread cookies and stick them together using melted chocolate. Then finish the edge with a little piped frosting. Yum!

Bean Dip Spider Web
Mix black beans, salsa, and Monterey jack cheese in the food processor. Bake in the oven until warm. Spiral sour cream on the top then pull out to make a spider web effect.

Candy Corn Quesadillas
This idea was my sister Heather’s. She just uses tortillas and uses 3 different colors of cheese and layers them in towards the center, then cuts them into triangles to look like candy corns.

Spider Web Cream of Wheat
Make your cream of wheat, then swirl in a dark jam (I used grape jam) start in the middle and pull outward using a knife

Cyclops Egg Eye
Just make a regular sunny side up egg and make squiggly lines using ketchup! I also served these with toast cut in Halloween shapes (a pumpkin toast with peach jam, and a cat with the grape jelly)

Lady Finger Breadsticks
Also my sister’s idea!! Just use your favorite breadstick recipe, then shape them like fingers, make knuckle marks, and add an almond for the nail!

Celery Mummies
Cut celery and fill with Old English Cheese. Then, make “bandages” across the mummy using string cheese or grated mozzerella. Use dried fruit for the eyes.

Pumpkin Veggie Tray
Use an assortment of veggies and arrange to look like a Jack-o-lantern!

Ikea’s Swedish Meatballs

2010-01-02T19:16:00.000-07:00

IKEA’S SWEDISH MEATBALLS

1 small onion, finely chopped
1 tablespoon vegetable oil
2/3 lb lean ground beef
1/3 lb ground lean pork
1/2 cup breadcrumbs
1 cup milk
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon vegetable oil (for frying)

1 (10 ounce) can beef gravy
1/2 cup 10% cream

1 Saute onions in first tablespoon of oil until translucent. Set aside and let cool.
2 Combine breadcrumbs and milk, let soak for 10 minutes.
3 In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls.
4 Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.
5 In a small saucepan, combine gravy and cream; heat through but do not boil.
6 Serve meatballs with gravy, boiled potatoes and lingonberry preserves.

Haylee’s Note:
I had been craving these meatballs for like a month, and so I finally just looked up a recipe online and made them. I’ve only had them once at Ikea and it was like 2 years ago, so I can’t remember exactly what they taste like, so I can’t compare how close the two are, but this recipe was EXCELLENT!! I also read the comments that came with the recipe and they said to use half the milk, so I did too and that went well! I also added some nutmeg to mine and that was good too! I also used a packaged Swedish meatball gravy packet, and I liked that too! Also, I couldn't find the lingonberry preserves so we had boysenberry preserves--those were delicious with them!! Mmmmm....I have some leftovers in the freezer, maybe we will have them again tomorrow!! For the original recipe go here.

Haylee’s Feta Pear Pizza

2009-10-27T11:03:00.000-06:00

HAYLEE FETA PEAR PIZZA

Flour tortillas
Pears (fresh, sliced thin)
Mozzarella cheese (shredded)
Bacon (cooked and broken)
Feta cheese crumbles
Green onion (sliced)

Lightly grill one side of the tortilla. Flip, then layer with mozzarella, pears, bacon, feta, and green onion. Grill on low heat until cheese is melted and tortilla is starting to crisp.

Haylee’s Note:
I wanted to do a version of CPK’s pear and gorgonzola pizza, but after I started getting those ingredients (hazelnut, gorgonzola, etc.) I found that it was going to cost me like $30…so I decided to make pizza with what I had. This is what I created, and we LOVED it!!! Not to brag, but this was one of my best! Great combinations of flavors!! You have to give this one a try!! It was amazing!!

Grilled Veggie Pizza

2009-10-17T13:17:00.000-06:00

GRILLED VEGGIE PIZZA

Tortillas
Shredded cheese (I used a cheddar/Monterey jack blend)
Olive Oil
Any veggies you have. I suggest:
Carrot
Green pepper
Red pepper
Crookneck squash
Celery
Onion

Chop veggies into very small pieces. Saute veggies in olive oil until slightly tender. Grill one side of the tortilla, flip, then add cheese and veggies. Serve warm.

Haylee’s Note:
Another amazing pizza. This was my favorite pizza I have ever made, until I made the feta pear pizza!! Both were incredible!! Maybe I was super hungry that night, but I absolutely loved this pizza! It is a great way to use up those fresh garden veggies! Enjoy!

Rachel Ray’s Pesto Chicken

2009-10-13T11:59:00.000-06:00

RACHEL RAY’S PESTO CHICKEN

Chicken breast
Pesto Sauce
Mozzarella cheese
Parmesan cheese
Fresh tomatoes
Extra virgin olive oil
Salt and Pepper

Butterfly cut the chicken breast. Spread the insides with pesto sauce. Insert a large slice of mozzarella cheese in the breast. Close the breast and lay sliced tomatoes on top of each breast. Drizzle tomatoes and chicken with extra virgin olive oil. Sprinkle with salt, pepper, and parmesan cheese. Bake in oven at 350 for 1 hour.

Haylee’s Note:
AMAZING!!! One of our new favorites!! In fact I think I should make this again for dinner tonight!! You won’t believe how good this is! I saw Rachel Ray make this meal, however, I couldn’t find the recipe on line, so I just made up my own version. I assume it is pretty close. She made her own pesto sauce, and I just bought mine in a jar at the grocery store. So delicious!! “That’s what’s for dinner tonight!”

Chicken Kiev

2009-09-28T14:24:00.000-06:00

CHICKEN KIEV

8 chicken breasts (pound to 1/4” thick)
3 tbsp. butter
3 tbsp. old English sharp cheese (1/2 jar)
1 tsp. salt
2 tbsp. chopped green onion
Crushed cheetos

Mix butter, cheese, salt, and green onion. Spread mixture onto chicken breast. Roll the chicken and fasten with toothpicks. Dip the chicken breast in melted butter then roll in crushed cheetos. Bake at 300 for 2 hours.

Haylee’s Note:
This is my all time favorite recipe. I haven’t put it on here yet because it is pretty unhealthy. This was what I always wanted my mom to make for my birthday dinner. I got this recipe from my mom who got this recipe from her friend Shelley Davies. Every recipe I have from her is AMAZING!! You have to give this a try! You will absolutely LOVE it!!!

Cupcakes

2009-09-28T14:09:00.000-06:00

CUPCAKES

To be totally honest, the last 3 times I have made cupcakes I have just used a box! It is so easy, and they always turn out great! My sister-in-law to be LOVES cupcakes, and I am starting to catch the fever! I need to get her frosting recipe, because it is the best, but this is the recipe I usually use:

1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons vanilla

These are just of few of the cupcakes I have done lately.

Chile Rellenos Crepes

2009-09-28T13:58:00.000-06:00

CHILI RELLENOS CREPES

1 recipe Mexican Sauce (at bottom)
8 crepes (click here for recipe)
2 Anaheim chiles,
1/4 onion, minced
4 oz Monterey Jack cheese (2 oz cut into long, thin rectangles and 2 oz shredded)

Broil chilies until skin is black. Then place in metal bowl cover with plastic wrap to steam. Peel, rinse, remove seeds, and then cut each chile into eight strips (add any accumulated chile juice in the metal bowl to the Mexican sauce).
Preheat oven to 325 degrees. Spray 6 X 10 - inch Pyrex casserole dish with cooking spray. Ladle about 1/3 of the Mexican Sauce over the bottom of the casserole dish.
Place 1 strip of chile, 1 strip of cheese, a sprinkling of minced onions, and a few spoonfuls of sauce (try to use half the remaining sauce among the 8 crepes) along the middle of each crepe, roll up and place seam-side-down in the baking dish. Top with remaining sauce and shredded cheese, placing in a wide stripe down the middle of the crepes so the edges will crisp in the oven.
Bake 30 to 40 minutes at 325 degrees, or until cheese is melted and bubbly and dish is hot through.
Let stand 5 minutes before serving. Serve with any, all, or none of the optional garnishes (sour cream, cilantro, chopped green onions or shredded lettuce).

Sauce:

1 T. vegetable oil
2 T. minced onion
1 small garlic clove, minced
1 t. cumin
1/8 t. cayenne pepper
1 qt. home-canned tomatoes or 2 (14.5 oz.) cans commercially canned tomatoes
1 (8 oz.) can tomato sauce
1 t. dried oregano
Sugar
Salt
lime juice

Heat oil in a heavy, three-quart stainless saucepan over medium heat. Saute onion and garlic until softened, stirring frequently. Add cumin and cayenne and stir in the hot oil until spices are fragrant.
Add canned tomatoes and tomato sauce. Mix well. Crush with potato masker. Simmer over medium heat for approximately 30 minutes, stirring frequently. Add 1 teaspoon dried oregano.
Simmer over medium heat for approximately 30 more minutes, stirring frequently and crushing periodically with potato masher, until thickened and smooth.

Haylee’s Note:
This recipe was pretty time consuming, but it wasn’t difficult. I really liked it, but I am not sure that I would make it again, just because it took so long to make. I got this recipe from Studio 5 (click here for recipe). I also like these better than traditional chillie rellanos because it is less eggy tasting.

Stuffed Zucchini

2009-09-28T13:56:00.001-06:00

STUFFED ZUCCHINI

2 medium zucchini (about 12 ounces total)
1/3 cup finely chopped onion
1 tablespoon olive oil or cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/3 cup grated Parmesan cheese

1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.

2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.

3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.

Haylee’s Note:
I got this recipe from recipe.com, or you can click here for the original recipe. I used this as a base, but then I made quite a few changes (ie, added more veggies) I also used one huge zucchini from Darin's brother's garden! Nothing better than fresh veggies from the garden! There is another stuffed zucchini recipe I want to try that has chicken in it!

Clafoutis

2009-09-28T13:45:00.000-06:00

CLAFOUTIS

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches)

Place eggs, milk, flour, sugar, salt, and extract in a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350°F (177°C) for 45 minutes or until clafoutis is not very jiggly.

Haylee's Note:
I got this recipe from my cute cousin Katie! She has a cute model eating it too! We LOVED this breakfast, and so did Matthew! I honestly think he could have eaten the whole pan by himself! Katie got this recipe from the friend. You can get the original recipe here. Clafoutis is pronounced kla-FOO-tee. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warm or cold. We made ours with cherries and almond extract!! AMAZING!! I want to try it tomorrow with plums!

Peach Dessert

2009-09-28T13:42:00.000-06:00

PEACH DESSERT

Crust:
2 packages graham crackers
2/3 c. sugar
3/4 c. square melted butter

Put graham crackers in the blender to make a powder. Add sugar and butter. Mix the press down into the bottom of a 9x13 pan

Filling:
3 oz. cream cheese
1 c. powdered sugar
1 c. whipped cream
1 tsp. vanilla

Mix cream cheese, vanilla, and 1/2 of the powdered sugar. In separate bowl whip the cream. Slowly add the two together and add remaining powdered sugar. Pour filling on top of the crust and add fresh sliced peaches to the top.

Haylee’s Note:
This is one of my favorite summer desserts ever!! Nothing beats juicy, delicious, fresh peaches…except for juicy, delicious, fresh peaches on top of a yummy dessert!! Give it a try, you will be hooked!

Hamburger Pot Pie (Shepherd’s Pie)

2009-09-28T13:36:00.000-06:00

HAMBURGER POT PIE (SHEPHERD’S PIE)

Crust:
2 c. flour
1 tsp. onion salt
3/4 c. Crisco
3/4 c. cold water

Mix flour and onion salt. Cut in the Crisco. Slowly add in the cold water. Roll out dough and put on bottom. After adding the filling put more dough on top.

Filling:

Brown:
1 lb. ground beef
1/2 c. chopped onion

Add:
1 can green beans
1 tsp. salt
1 tbsp. sugar
1/8 tsp oregano
1 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Roll out dough and put on bottom of a pie tin. After adding the filling put more crust on top and slit the tops. Bake at 400 for 25 min.

Haylee’s Note:
You can exchange the crust for mashed potatoes to make it a shepherd’s pie. To be honest, this is one of my least favorite meals I have ever made, but I am not a huge shepherd’s pie fan. I am putting this out there for any shepherd’s pie fans. Darin liked this meal, but I wouldn’t recommend it. You can decide.

Meatball Sandwiches

2009-08-15T10:28:00.000-06:00

MEATBALL SANDWICHES

Meatball mix:
1 lb hamburger
1/2 lb. sausage
1 egg
1/4 c. water
1 clove minced garlic
¼ c parmesan cheese
1 c. bread crumbs
2 tbsp basil
1 tbsp parsley
Salt and pepper

Mix mixture and roll into walnut sized balls. (I do about 1 tbsp). Fry.

Sauce:
1 lb. hamburger
1 diced onion
1 minced clove garlic
1 can tomato paste
1 can tomato juice
1 tsp basil

Mix sauce and meatballs. Serve on a toasted bun with melted mozzerella cheese.

Haylee's Note:
These are so yummy! I actually use the same meatball recipe that I use for spaghetti. Enjoy!

Bean Salad Wraps

2009-08-15T10:26:00.000-06:00

BEAN SALAD WRAPS

4 8 inch tortillas (flour or flavored)
1 can black beans (rinsed and drained)
1/2 c. green sweet peppers
2 tbsp. snipped fresh cilantro
1/3 c. miracle whip
1 tbsp. lime juice
Lettuce

Stack tortilla and wrap tightly in foil. Heat in a 350 oven for 10 min. to soften. Meanwhile, in a medium bowl mash black beans slightly; add pepper and cilantro. Stir in miracle whip and lime juice. Spread bean mixture evenly over tortillas. Top with lettuce leaves roll up tortillas.

Haylee’s Note:
These may seem bland, but they are so yummy!! It is such a good meal during these hot summer days! I also added a little tomato to my wrap. You could add lots of things to yours, but it really doesn’t need anything else! Enjoy!! (this is another recipe from Better Homes and Gardens)

Microwave Caramel Popcorn

2009-08-15T10:25:00.000-06:00

MICROWAVE CARAMEL POPCORN

4 quarts Popped popcorn
1 c. brown sugar
1 cube margarine
1/4 c. white corn syrup
1/2 tsp. salt

Microwave everything except popcorn and bring to a boil. Stir. Cook for 2 minutes. Pour mixture over the popped popcorn. Pour all ingredients into a brown paper bag and close. Cook for 1 1/2 minutes. Stir and shake bag. Cook for another 1 1/2 minutes and shake again.

Haylee’s Note:
This recipe has so many good memories for me. When I was in 5th grade we had to write a “how to” report and I wrote about “How to Make Microwave Carmel Popcorn” using this recipe. Then, my teacher had me make the popcorn for my class while reading my report! It was so fun!! This recipe is so easy a 5th grader can do it!! Enjoy!

Rachel Ray’s Grasshopper Brownies

2009-08-15T10:24:00.000-06:00

RACHEL RAY’S GRASSHOPPER BROWNIES

1 box brownie mix (and ingredients called for on box)
Oreos
Thin Mints

Mix brownies according to directions on box. Break up Oreos and thin mints and add to brownie batter. Bake using directions on the brownie box.

Haylee’s Note:
I loved these brownies!! Rachel Ray is a genius! They are so easy too! Give them a try; I know you’ll love them!

Polenta-Pecan Apple Cobbler

2009-08-15T10:22:00.000-06:00

POLENTA-PECAN APPLE COBLER

1/2 c. flour
1/3 c. cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
3 tbsp. butter
1/2 c. chopped pecans
2 tbsp. brown sugar
1/2 tsp cinnamon
8 c. peeled, cubed apples
1/3 c. brown sugar
1 tbsp. lemon juice
1/4 c. cold water
1 tbsp. cornstarch
1/3 c. half-and-half

Mix flour, cornmeal, sugar, baking powder, and salt for the topping. Cut in butter to make coarse crumbles. Set aside.

Combine pecans and 2 tbsp brown sugar, and ¼ tsp. cinnamon. Set aside

For tilling, in a large saucepan combine remaining cinnamon, apples, brown sugar and lemon juice. Boil stirring constantly. Reduce heat. Simmer covered about 5 min or until apples are almost tender. Combine cold water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

Add half-and-half to the topping mixture stirring until moistened. Transfer filling to a 2 quart square baking dish set in a shallow baking pan. Using a spoon immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

Bake in a 375 oven for 30 to 35 min. or until a toothpick inserted into the topping comes out clean. Serve warm with ice-cream.

Haylee’s Note:
I got this recipe from the “Better Homes and Garden’s” Recipe Book. Darin loves cobbler, and I thought this polenta pecan was a fun change from the traditional cobbler. Give it a try! It is excellent!

Grandma Welling’s Stovetop Casserole

2009-08-15T10:21:00.000-06:00

GRANDMA WELLING’S STOVETOP CASSEROLE

1 box stuffing
1 2/3 c. water
4 chicken breasts
1/4 c. sour cream
1 can mushroom soup

Mix stuffing with water. Put stuffing on the bottom of a greased casserole dish. Layer with 4 chicken breasts. Mix the sour cream and mushroom soup and pour over the chicken. Bake at 375 for 35 minutes.

Haylee’s Note:
I have seen several versions of this recipe. Some have the stuffing on top, other ingredients, shredded chicken, etc. I started out with making my grandma’s version, but next time I would like to try one that has onions and mushrooms in it. Let me know if you have a favorite version of this recipe.

Salmon Salad

2009-07-31T21:05:00.000-06:00

SALMON SALAD

Grilled Salmon (In a teriyaki sauce)
Lettuce
Cheese
Grilled bacon
Tomato
Sea Salt
Fresh ground pepper

Toss all ingredients together except for salmon, and lay salmon on top. Drizzle with your favorite salad dressing (we love blue cheese).

Haylee’s Note:
Mmmmm….nothing like a salmon salad!! This recipe is our version of the Outback Steak House Salmon Salad! OH man!! I want another one right now!! Give it a try!

Heather’s BBQ Chicken Salad

2009-07-31T21:01:00.000-06:00

HEATHER’S BBQ CHICKEN SALAD

Grilled BBQ chicken cut into strips
Lettuce
Black beans
Corn
Cilantro
Avocado
Tomato

Toss all ingredients into a salad. For dressing mix ranch salad dressing and BBQ sauce and drizzle over salad.

Haylee’s Note:
I asked my sister for some meal ideas for the upcoming week, and when she said this one, I had to make it that night! I also squeezed a little lime juice over the salad, and it was DELICIOUS!!! Salads are always great in the summer, and this was especially good! Thanks Heather!

Shish Kabobs

2009-07-24T11:11:00.001-06:00

SHISH KABOBS
Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Veggies For Kabobs:

Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting

Vinaigrette for Veggies:

1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

If using bamboo skewers, soak them in water for 1 hour to retard charring.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.

Haylee’s Note:
I got this recipe from Food Network and we loved it!! They also have a recipe for Dijon-Rosemary Steak and Lemon Garlic Shrimp!! We will have to give those a try next time! For the original recipe click here.

Spinach Chicken Alfredo

2009-07-18T11:04:00.000-06:00

SPINACH CHICKEN ALFREDO

2 chicken breasts
1/4 c. butter
1/4 c. + milk
1/4 c. flour
1 c. spinach cooked
2 cloves garlic
1/4 c. parmesan cheese
1/4 c. mozzarella cheese

Cook chicken and cut into 1” pieces. Mix butter, milk, and flour to make a roux. Puree spinach and garlic and add to roux. Add remaining ingredients and add more milk to desired thickness. Serve warm over linguini noodles. Sprinkle with more parmesan cheese.

Haylee’s Note:
I had some chicken and spinach that I needed to use before it went bad, and this is what I came up with. We both liked it a lot.

Darin’s Home-made Root Beer

2009-07-18T11:02:00.000-06:00

DARIN’S HOME-MADE ROOT BEER

5 gallons luke-warm water
5 pounds sugar
1 bottle root beer concentrate
1 packet yeast

Mix yeast with one cup of warm water and set aside. Combine remaining ingredients and add yeast. Pour into bottles that can be sealed. Let sit for 2-3 days or until it reaches the desired amount of carbonation. Refrigerate.

Haylee’s Note:
This in not you Halloween Root Beer with dry ice. This is the kind of root beer that puts hair on your chest. I am yet to meet a Gunnerson that doesn’t love this drink. My mom and Grandpa love it too. It is growing on me, but I don’t like to kiss Darin after he has enjoyed a bottle.

Poppy Seed Cake

2009-07-13T08:07:00.000-06:00

POPPY SEED CAKE

1 c. buttermilk
1/3 + poppy seeds
2 tbsp. orange zest
1 c. sugar
7/8 c. butter
1 tsp. vanilla
1 c. powdered sugar
3 eggs (separated)
2 c. flour 1 tsp. salt 1 tsp. soda

Combine and set aside the buttermilk, orange zest, and 1/3 c. poppy seeds. Cream the sugar, butter vanilla, powdered sugar, and egg yolks. Cream for 6 minutes then add to the buttermilk mixture. Mix the flour, salt, and soda, then sift into the mixture 1/3 at a time until blended. Beat the egg white until stiff and add to mixture 1/2 at a time. Pour into 3 8” grease and papered pans. Bake at 325 for 25 minutes.

FROSTING

Cream:
1/2 c. butter
8 oz. cream cheese
1 tsp. vanilla
Add powdered sugar until smooth.

When the cake is cool, frost with frosting. Put one layer of strawberry on the first layer of cake, then one layer of kiwi on the second layer of cake, then top with both kiwi and strawberry for the top. Decorate and blow poppy seeds onto the sides of the cake.

Layer with kiwi:

Layer with strawberry:

Decorate with both on top:

Haylee’s Note:
This is one of my all time favorite cakes!! I think it looks so pretty and it tastes delicious!! My mom had a cake similar to this in Park City and she asked for the recipe but it was “secret” and wouldn’t give it to her. So, she made up this recipe, and it is AMAZING!!! Way to go Mom!! This actually is the cake that we had at our wedding, minus the fruit because is would make the cake go soggy if it sat too long! You have to give this one a try!! I know you’ll love it!!

$15,000 Fiesta Chicken Casserole

2009-07-13T08:05:00.000-06:00

$15,000 FIESTA CHICKEN CASSEROLE

1 c. sour cream
1/4 c. chopped onion
1/4 tsp. cumin
1 package drained spinach
1 jar pimento drained (opt.)
1/3 c. milk
1/2 tsp. garlic salt
1 can cream of chicken soup
4 oz. chopped green chilies
2-3 c. cubed cooked chicken
½ c cheddar cheese
1 c. shredded Monterey Jack cheese

Topping:
2 separated eggs
1 1/2 tsp. baking powder
1/4 c. butter
1 c. flour
3/4 c. milk

Combine all but the cheese and chicken. Mix the cheese and chicken and layer with the spinach mixture. For the topping, beat egg whites until stiff. Beat yolk with remaining ingredients for 5 min. Fold in whites. Pour over the filling. Sprinkle with paprika. Bake at 375 for 40-45 min.

Haylee’s Note:
Another yummy recipe from my mother dear! I am not sure where she got this one from but I have had this recipe for 6 years and never made it until now and we loved it!! It was excellent!!

Freezer Jam

2009-07-13T08:03:00.001-06:00

FREEZER JAM

3 3/4 c puree fruit
1/4 c. lemon juice
2 c. sugar
1/2 c. ultra gel*

Wash and prepare fruit by chopping, processor, or crushing. Add sugar and lemon. Gradually add gel stirring constantly. Let stand 10 min. Stir again. If thicker jam is wanted add more gel. Yields 2 ½ pints. *Gregory’s is much cheaper.

Haylee’s Note:
I had no idea that making jam could be so easy!! I used my brother’s strawberries from his garden to make this jam and it turned out really yum!! That is a lot less expensive than buying jam and it tastes better too!