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Avocado "Pesto" Sauce

2012-01-31T19:30:00.000-08:00

This might be the EASIEST recipe I have ever made in my entire life. Seriously. I think it took me less than five minutes to make.

I can't decide what I think of the taste. It was good, but I don't think it was great. I know that's not the best way to "sell" the recipe, but I do want everyone to try it because I want to know what people think. And it won't cost you much time, so do it and leave a comment with your thoughts!! I think the recipe could be modified to temper the taste of the avocado a bit...maybe add more garlic or more lemon. Anyway, I'll post the recipe as I got it (from a friend who got it from pinterest), and then you can modify it if you want to.

Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used two)
1/2 tsp kosher salt, or to taste
1/4 cup fresh basil
2 Tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy. The sauce will be thick, almost like guacamole.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. The warmth of the pasta will thin the sauce. Garnish with lemon zest and black pepper. Serve immediately. (Don't try to save any of the sauce because it will go brown due to the avocado.) Makes 2-3 servings.

Cranberry Chicken

2012-01-23T10:21:00.000-08:00

Rachel keeps telling me over and over that she's the only person ever to post on this blog anymore, so I decided to contribute something new. If you think about it, our lack of posts should just serve to reassure you that we truly ARE lazy chefs! We are never going to be like Rachel Ray, whose recipes in her "30 Minute Meal" cookbook take me hours to make! Sheesh! No experimenting in the kitchen around here!

This recipe was my favorite of the loads of freezer meals that my awesome mother-in-law made for us when my son was born. I love my meat a little sweet. I haven't really made it a ton since then, but last month Rachel and I did a big cooking day when we made several freezer meals in one day---once again, so we could avoid cooking for a while---and we made this meal. It reminded me of how crazy-easy it is. You can throw all of the ingredients in a ziploc bag or a small foil pan in the freezer, or you could make it fresh. Either way, it's yummy and great served over rice.

Cranberry Chicken

Chicken Breasts (4 - 6 or more....depends on how much sauce you want)

1 can whole cranberry sauce
1 package dry onion soup mix
8 ounces catalina dressing

Mix ingredients together. Pour over chicken. Bake for 1 - 1 1/2 hours at 350 degrees. (Depending on whether or not it's totally thawed. I usually bake it for an hour.) Serve over rice.

Cream Pie (Coconut, Banana, Chocolate)

2011-12-20T21:51:00.000-08:00

Recipe Contributed by Rachel Nielson

First of all, why am I the only person who ever posts anymore? Since when did I become the domestic sister??

My husband and I recently moved from Buffalo, New York, and anyone who is familiar with western New York knows about the grocery store called Wegmans. It is amazing. Truly. We miss it daily. One of the many amazing things about Wegmans is the phenomenal in-store bakery. Over the four years that we lived in Buffalo, I became addicted to their cream pies. They sell small "personal" size ones for $4 (I put personal in quotes because these little pies should probably feed two, but I could easily eat one by myself), and I often found myself eating one after a long grocery trip. Mmmmm. Heaven. My personal favorite was their banana cream, and I've been craving it ever since we moved. Well, over Thanksgiving weekend, my mother-in-law made a bunch of cream pies, and I think hers are almost as good as Wegmans!! And guess what?? They're super easy! You basically make the same "base" (a creamy custard) for all of the pies, but you add different ingredients at the end to make the pies different flavors. I love them all!

Sally's Cream Pies

5 Tbsp cornstarch
1 cup sugar*
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half-n-half
3 egg yolks (beaten)
2 Tablespoons butter
1 teaspoon vanilla
Baked 9-inch pie shell (this can be homemade or storebought)

*For a chocolate cream pie, reduce the sugar to 3/4 cup.

1. Mix cornstarch, sugar, and salt in 3 quart saucepan.
2. Add milk and cream and cook over medium heat until smooth and think, stirring constantly.
3. Pour small amount of hot mixture into beaten egg yolks; blend, then pour back into saucepan.
4. Cook another 2-3 minutes. (I do a full three minutes because when I've done two minutes, the pies didn't ever set up.)
5. Remove from heat and add butter and vanilla.
6. Mix in flavoring:

Coconut Cream: Add 1/2 cup coconut to pie filling.

Banana Cream: Slice two bananas into the pie shell and pour filling over the bananas.

Chocolate Cream: Don't forget to decrease sugar when making the filling! Add 1/2 cup chocolate syrup to the cooked filling.

7. Pour filling into baked pie shell and refrigerate at least 3-4 hours or overnight. Top with whipped cream!

"Guiltless" Alfredo Sauce (Our Best Bites)

2011-12-05T15:39:00.000-08:00

This recipe was shared by Rachel Nielson

This is another recipe that I found in the Our Best Bites cookbook. It's very easy and fast. I love fettuccine alfredo from the Olive Garden, so I was skeptical of this recipe which is a lower-fat version of the old classic. I was so pleasantly surprised that it tasted so yummy! (It's not Olive Garden good, but really, what can you expect?? I still thought it was delicious.)

You can serve it over pasta or on a pizza.

Check it out: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

French Dip Sandwiches (Our Best Bites)

2011-10-24T10:50:00.000-07:00

This recipe was shared by Rachel Nielson

I consider this blog to be a repository of EASY recipes, no matter where they come from. None of the recipes is original (we are, after all, NOT chefs). I recently got the Our Best Bites cookbook, and I have been trying several recipes each week (remember, I just became a stay-at-home mom for the first time). I still hate cooking, but it's a little more fun when I have more time to do it. Anyway...I tried this recipe from Our Best Bites last week, and my husband and I thought it was really tasty, and it was so easy.

Give it a try: http://www.ourbestbites.com/2008/03/french-dip-sandwiches/

P.S. Since it's just the two of us (plus our baby who doesn't eat anything but formula right now), I cut the roast in half, put the portion that I would not be using in a tupperware, added one of the packets of dry onion soup mix and one of the cans of beef broth, and froze it. When I am ready to use it, I will dump it in a crock pot, add a cup of water, and add 1-2 hours on the cooking time. (By the way, these were the freezer directions provided in the cookbook. I am not smart enough to figure this out on my own.)

Poppyseed Spread for Hot Sandwiches

2011-10-18T12:04:00.000-07:00

My mother-in-law recently made sandwiches using this spread for a wedding reception. They turned out so delicious! You can use any combination of deli meat and cheese that you would like. I love ham and swiss or turkey and provolone. Make a basic sandwich on a yummy soft roll (it doesn't matter what kind or what size--you decide). Then spread some of this poppyseed mixture on the top of the sandwich (yes, on the outside). Bake at 350 degrees just until the cheese is melted (5-10 minutes). You want the spread on top of the sandwich to be moist, melty, and delicious.

Okay, and now for the recipe.

Mix together:

1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

This spread is enough for at least 10 sandwiches, I'd say. So you can half the recipe, or you can store the extra spread in your refrigerator for a quick lunch or dinner any time. It will be good for a few weeks.

Pumpkin Waffles

2011-10-02T09:32:00.000-07:00

I looove these waffles! They scream fall, and they are a quick, easy, and cheap meal. The recipe looks a little complicated, but it comes together very quickly. To really do them justice you should serve them with the Magelby's Fresh Copycat Buttermilk Syrup. Yummmmm......

Pumpkin Waffles

2 cups flour
2 Tablespoons baking powder
1 Tablespoon cinnamon
1 Tablespoon sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt

Mix and set aside.

4 eggs (Separate the yolks and whites!)

Beat egg yolks with a mixer, save the whites.

Add to the beaten egg yolks:

1/2 cup milk
1 cup pumpkin
3/4 cup margarine or butter (softened)
1 teaspoon vanilla

Mix well. Add dry ingredients and mix well.

Beat egg whites to stiff peaks and fold into mixture.

Cook and enjoy! Don't forget the Magelby's Fresh Copycat Buttermilk Syrup!

Caprese Salad

2011-07-20T15:27:00.000-07:00

If a caprese salad doesn't say summer then I don't know what does! I love this salad because it just tastes so FRESH! You do have to splurge for fresh mozzarella and basil, but it is so worth it! As long as you like tomatoes you will love this perfect combination of flavors!

Caprese Salad

Really good tomatoes, sliced
Fresh mozzarella, sliced
Fresh basil, chopped
Olive oil
Balsamic vinegar
Salt

Chop everything up and either lay it out on a plate or throw it in a bowl. Sprinkle with salt to taste. Drizzle a little olive oil and balsamic vinegar over the top to taste.

Sally Nielson Chicken

2011-07-15T07:00:00.000-07:00

We got this recipe from Rachel's mother-in-law, Sally, so we just call it Sally Nielson chicken. I'll never know what it's truly called. But it is YUMMY! I have served it to company and they always ask for the recipe, especially once I mention how easy it is! Enjoy!

Sally Nielson Chicken

4 boneless, skinless chicken breasts (cut in 1/2)
Swiss cheese
1 can cream of chicken soup, mixed with 1/4 cup water
1 cup herb-seasoned stuffing, crushed
1/4 cup melted butter or margarine

Rice

Place chicken breasts in greased baking dish. Place one big slice of swiss cheese over each piece of chicken. Mix the cream of chicken soup with 1/4 cup water and pour over the top of the chicken. Crush the croutons and spread over the top. Melt butter or margarine and drizzle over the top.

Bake at 350 degrees for 1 hour and serve over rice.

Lime Dill Butter Sauce on Tilapia or Chicken

2011-07-14T12:00:00.000-07:00

My husband got some pots of fresh herbs for the backyard this year (Yes, HE is the one who cares about such things!) and the dill is flourishing a bit too much, so this has become a regular, delicious staple in our home. It is so quick and fresh tasting! We have been having it on fish lately because it is lower fat than chicken, but it is amazing on chicken as well. It has become one of our family's staples. I originally got the recipe from a friend, Sarah Jacobs Huff. We "eye" EVERYTHING and do approximate amounts on this recipe. It's not an exact science.

Lime Dill Butter Sauce for Chicken or Fish

4 boneless skinless chicken breasts
~OR~
4 tilapia fillets (We use the frozen ones from Sam's Club. Good and WAY cheaper than fresh fish!)

Salt
Pepper
Vegetable Oil (for cooking)
1/4 cup butter (1/2 stick)
1 Tablespoon lime (or lemon) juice
1/2 teaspoon dill weed, chopped up

Dry off the meat with a paper towel. (This is an essential step in "browning!) Salt and pepper the meat. Use a bit of vegetable oil to brown the meat in a skillet. Remove browned meat and keep warm. Add butter and lime juice (or lemon juice if you're in a pinch) to the skillet; cook and stir until butter is melted. It tastes even better if you brown the BUTTER a bit. Cook until just brown but not burned. Stir in the dill weed and drizzle over the meat. YUM!!!

Spinach and Artichoke Dip

2011-07-13T07:00:00.000-07:00

This recipe was created by Alton Brown of the Food Network. Find the original here, along with a video tutorial. It was a piece of cake and soooo yummy! We served it with torn up bread, but you could also use crackers or pita chips.

Hot Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts (We couldn't find them frozen, so we used canned.)
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Decadent Dipped Pretzel Rods

2011-07-11T07:00:00.000-07:00

I have had these before and seen them around, but we were reminded of the idea while browsing our favorite recipe website, Our Best Bites, for shower food ideas. They have a very detailed post about dipping pretzels, if you'd like more info. It is pretty self explanatory, though. Here's what we did....

Decadent Dipped Pretzel Rods

Pretzel Rods (We used Snyder's brand....apparently the Walmart brand break easily, so avoid those.)

Caramel (The melting bits that come in the baking section are great....no unwrapping!)

Chocolate (Either chocolate chips combined with shortening to thin it out or "bark," which is made for melting.)

Candy or other coatings (crushed candy bars, graham crackers, coconut flakes, etc.)

Melt the chocolate (we did milk chocolate, white chocolate, and mint chocolate) and caramel in MUGS. Mugs are easy to tip up and manipulate. Dip the pretzel, let the excess run back into the mug, and lay on wax paper or a cooling rack. (Note: If you use a cooling rack---like we did---then remember to put wax paper UNDER it---like we did not---so that you won't have a huge mess stuck to your counter. Ugh.) We loved the combo of dipping in caramel, letting it cool, and then dipping it in chocolate. A yummy surprise! You can roll them in toppings or drizzle other chocolates on top. Our favorite combination, for both taste and appearance, was caramel with a layer of milk chocolate on top, drizzled for effect with white chocolate. We put them in cups and they were both tasty and cute!

Yet Another Banana Bread Recipe

2011-07-09T07:00:00.000-07:00

I feel like we have a lot of bread up here: zucchini bread, pumpkin bread, easy homemade bread, two versions of corn bread, and now two versions of banana bread! What can I say? I guess we're just a bunch of carb junkies!

This is a recipe for banana bread that I got from a friend of a friend. It is this woman's family's banana bread recipe that has been passed through the generations. It is so moist....YUM! Even though we already have one great banana bread recipe up here, I thought this one was worth sharing as well.

Banana Bread

1 stick butter

1 cup sugar

2 eggs

3 Tablespoons sour cream

2-3 ripe bananas

1 1/2 cups white flour

1/2 teaspoon salt

1 teaspoon baking soda

Combine all ingredients and pour into a greased and floured pan. (BAKING PAM!) Bake for about 1 hour at 350 degrees.

Cheesecake Brownies

2011-07-07T12:47:00.000-07:00

Remember us? We're alive! We've just been busy moving! Rachel and I (Sarah) both just moved home to Denver for the next stage of our husbands' training. We will try to make up for our absence with some new recipes to share soon!

Last night we had a baby shower for....RACHEL! That's right! Remember that "Hoping to Adopt" button? Did you notice that it disappeared? Well it did, and there's a reason! Rachel and her hubby will be adopting a baby boy in August, and we threw her a baby shower to prepare last night. It was a great success---lots of gifts and good food! Over the next couple of days I will post a few of the recipes that we used to prepare food for the shower, starting with a surefire hit, which I often use for events where I need something easy to bring that will still impress: Cheesecake Brownies! Enjoy!

Cheesecake Brownies*

One Brownie Mix of your choice (and the ingredients that you will need to make it)

8 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract

Make brownie mix and pour into a greased pan. Whisk together cream cheese, sugar, egg yolk, and vanilla extract. Drop small dollops of the cream cheese mixture over the brownie batter in the baking pan, then run a butter knife through the batter to create swirls. Bake as directed.

*The cheesecake portion of this recipe came from The America's Test Kitchen Family Baking Book.

This isn't Rachel's baby, but he sure is a cutie! She's going to be an AWESOME mom!!!

CONGRATULATIONS, RACHEL!!!

Pizza Pasta

2011-04-30T07:14:00.000-07:00

This recipe was contributed by Tori Cox via Sarah McKenna.

Our friend Jessica calls this "the ultimate college recipe." Translation: The easiest recipe in the world. I agree wholeheartedly. So easy and my little boy LOVES it!

Pizza Pasta

1 lb. penne noodles, cooked and drained
Pepperoni (I used the minis, but Tori uses the big ones and cuts them up.)
A jar of your favorite store-bought pasta sauce (I use Classico brand.)
Shredded mozzarella cheese (As much as you'd like. I like a LOT.)

Boil noodles. Drain and return to pot. Dump jar of sauce and pepperonis into the pot and stir. Dump the mixture into a greased casserole dish. Top with shredded mozzarella cheese. Bake at about 325 until warm and the cheese is melted. (30 mins?) We put foil over the top for the first 20 minutes so the cheese wouldn't get too crusty.

Mom's Healthy Chicken

2011-04-13T11:25:00.000-07:00

This recipe was contributed by Rachel Nielson

This is a staple in the Westover home! It's a favorite for summer BBQs and parties.

1. Combine:

1/2 c. packed brown sugar
6 T. olive oil
4 T. apple cider vinegar
3 medium garlic cloves
3 T. grainy mustard (like Guldens)
4 T. lemon juice
1 1/2 t. salt

2. Marinate chicken overnight or all day. (This is enough marinade for A LOT of chicken. My recipe says 16 pieces/breasts! I usually half this. I am wondering if I could make the marinade, only use some of it, and then store the rest in my fridge. I wonder how long it would last?)

3. Grill chicken on the BBQ. (I've also cooked the chicken on a skillet on the stove. I'm sure it would work to bake it as well.)

Serve with rice pilaf. Delicious!

Bacon Wrapped Water Chestnuts

2011-04-12T03:00:00.000-07:00

This recipe was contributed by Sarah McKenna. This is the ultimate party food. So decadent. YUM!

Bacon-Wrapped Water Chestnuts

Whole Water Chestnuts
(They come in a can in the Asian food aisle. There were about 15 each in the cans that I bought.)
Bacon
(1/2 slice per water chestnut)
Soy Sauce
Toothpicks

Drain water chestnuts and soak in soy sauce for at least 30 minutes. Cut bacon slices in half. Wrap each water chestnut in half of a slice of bacon and use a toothpick to secure. Lay them on a cookie sheet. (Cover the cookie sheet with aluminum foil if you'd like to avoid a horrible clean up job.) Broil until they look crispy. Remove from oven. Carefully flip them all over. (Use the toothpicks.) Broil again until the second side also looks crispy. Serve.

YUM!!!

Caramel Corn

2011-04-10T08:00:00.000-07:00

This recipe was contributed by Sarah McKenna. It is my Granny's recipe. It is an easy and cheap way to bring something special to a party. The final steps are a lot easier with two people! Yum!

Caramel Corn

2/3 cups unpopped kernels of popcorn

2 sticks butter
1 1/3 cups sugar
1/2 cup Light (White) Karo syrup
1 teaspoon vanilla

Pop the popcorn. Our popcorn popper can only handle 1/3 cup of the kernels at one time. Combine butter, sugar, Karo, and vanilla in a sauce pan. Bring to a boil and let boil 1 1/2 minutes, stirring all the time. (THIS IS WHERE YOU NEED TWO PEOPLE.) Pour the caramel mixture over the popcorn and stir together. Ball on wax paper and let dry out. Make a day ahead when possible to avoid super-stickiness.

Enjoy!

Molten Lava Chocolate Cakes...yum yum yummer

2011-04-09T11:21:00.000-07:00

This recipe was contributed by Rachel Nielson.

These molten lava cakes are so delicious and so easy that I am tempted to make them all the time. It's possible that I made them twice last week. You can bake them in ramekins, custard cups, or even just ceramic bowls.

2/3 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp flour

Preheat oven to 425. Butter four custard cups. Place on baking sheet. Microwave chocolate chips and butter in large bowl until butter is melted. Stir until the chocolate is completely melted. Stir in powdered sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups.

Bake 13-14 minutes or until sides are firm but centers are soft (and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cooks into dishes. Serve with vanilla ice cream!

Cowboy Caviar

2011-04-08T13:19:00.000-07:00

This recipe was contributed by Sarah McKenna. I got it from my friends Mark and Christie Weaver. They call it "Shrapnel," but that sounds a little scary, so we'll stick with Cowboy Caviar for now. :)

Be sure to read the tips below the ingredient list, because it makes a big difference when you make an effort not to let it get soggy!

Cowboy Caviar

1 can corn
1 can white beans (or navy beans)
1 can black beans
1 red pepper
1-2 roma tomatoes
1-2 avocados
Kraft Zesty Italian Dressing (it’s gotta be Zesty)
Chips

Rinse and drain the cans of corn and beans very well. I rinse them and then actually put them in the salad spinner. It keeps the shrapnel from getting all runny. (We don't have a salad spinner, so we rinse them well in a colander and then leave them there to dry for 5-10 minutes.) Chop up the tomatoes, pepper, and avocado into bite-size pieces. Combine everything but the dressing in you serving bowl. Then add the dressing to taste. Start with maybe 1/3 cup. Enjoy.

Chicken Rice-a-Roni Salad

2011-03-12T10:44:00.000-08:00

This recipe was contributed by Tori Cox via Sarah McKenna. This is Tori's go-to recipe that she always serves at showers and playgroups. I always take an embarrassing amount of it and leave hardly any for anyone else. :)

Chicken Rice-a-Roni Salad

1 box chicken rice-a-roni

2 cups cubed chicken (or one 12.5 can of chicken, cubed/crumbled)

1 cup mayo (or to consistency and taste preference)

1 cup fresh diced tomatoes

1 cup diced celery

1/2 cup diced green pepper

Prepare rice-a-roni as per package directions. Chill in fridge for a couple of hours. Then add remaining ingredients, chill, and serve!

Magelby's Fresh Copycat Buttermilk Syrup

2011-03-08T07:19:00.000-08:00

Have you ever been to Magelby's Fresh for bottomless french toast or pancakes? You haven't?!? I feel very sad for you. Very sad indeed. Magelby's Fresh breakfasts are the bomb, and the main reason is this: THE SYRUP!!! They have frothy, homemade buttermilk syrup. I could drink it like soda. Except that it may make me sick. Oh, what the heck?! It would be SO. WORTH. IT.

Have I built it up enough yet? Good. Because I have the recipe for you! It is a copycat recipe, and it is AMAZING!!! Best of all, not only is it amazing, but it is also crazy easy! My friends always think that if they make yummy pancakes, waffles, or french toast and put normal syrup on it that it will be enough; no extra effort necessary. They are so wrong! Take the 5 extra minutes to make this and it will take "breakfast for dinner" from a last-minute family meal to a company-worthy event! (For real, we make it for company all of the time with the America's Test Kitchen Buttermilk Pancakes. Oh yum.....)

Here it comes . . . are you ready?!

Magelby's Fresh Copycat Buttermilk Syrup

Throw the following in a medium or large sauce pan (at least 2 quarts or it will foam over the edges and make your kitchen exceedingly sticky):

1 stick of real butter (1/2 cup)

1 cup sugar

1 cup buttermilk (fresh is better than powdered so it's not clumpy . . . you can find it by the milk next to the whipped cream boxes)

1 Tablespoon vanilla

Stir and bring to a boil. (You MUST watch and stir it or the buttermilk will curdle! Trust me . . . since it all comes together so quickly, I've curdled many a pan by walking away.) As soon as it comes to a boil stir in:

1/2 teaspoon baking soda

It will froth up like crazy, so take it off of the heat and stir it so you don't end up with a wild mess on your hands. YUMMMMMMMMMMM!!!!!

Chocolate Fudge Jr Mint Centered Cupcakes

2011-02-26T08:01:00.000-08:00

I found these cupcakes on Picky Palate and made them for a baby shower recently. They were an unbelievable hit! They were crazy easy, and I think they're worth preserving here for myself and sharing with all of our followers. (Not that they are too many of you yet, but still! Those who do follow deserve to taste these amazing little taste treats!) Head to her website, or see below, next time you need to impress in a hurry!

Chocolate Fudge Jr Mint Centered Cupcakes

1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 4 oz boxes Jr Mints (look for them on sale, I found them for $1.00)

Favorite Vanilla or Cream Cheese Frosting
*Rachel thinks they'd be delicious with chocolate frosting too.

Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 20-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.

Makes 24 cupcakes.

Ranch Crock-Pot Chicken

2011-02-08T07:22:00.000-08:00

This recipe was contributed by Marie Newman. When I had it at their house I was convinced that it was another one of Marie's amazing, time consuming concoctions. Looks like another McKenna family staple! :)

Ranch Crock-Pot Chicken

4 chicken breasts
1 cup ranch dressing
2 cups mozzarella cheese

Cook 4-5 hours in a crock-pot on low heat. Serve over rice.

Jessica Haslam's Corn Bread

2011-02-01T07:20:00.000-08:00

This bread is so decadent that you don't even need to put butter on it! It's always a hit at a party!!

Jessica Haslam's Corn Bread

1 pkg jiffy cornbread mix

1 egg
1/2 cup butter
2 tablespoons sugar
1 can cream style corn

Preheat oven to 350. Place 9x9 or pie sized pan in oven with the stick of butter. When butter is melted remove pan and add the rest of the ingredients. Mix in the pan with fork. Don't over mix then return pan and cook for about 40 minutes more or until knife comes out clean in center. Serve with honey. Double for a 9x13 pan.

Pecos Pasta

2011-01-25T20:34:00.000-08:00

This recipe was contributed by Chelsea Fisher, via Sarah McKenna.

Pecos Pasta

4 cups multicolored pasta spirals, cooked, rinsed, and drained

½ cup sliced green onions

2 cups diced tomato

1 can chopped green chiles, drained

1 small can sliced black olives, drained

1 cup frozen corn, thawed

2 T chopped fresh cilantro (optional)

2 T lime juice

1 cup medium salsa (or more)

Salt to taste

Toss all ingredients together in a large bowl. Add enough salsa to moisten well. Refrigerate.

(I've found that the salsa soaks in and it gets a little dry, so right before you serve it, add more salsa.)

Teriyaki Chicken Alfredo

2011-01-20T09:11:00.000-08:00

This recipe was contributed by Janelle Dobson. She says that this is her #1 company dinner that she pulls out when she wants to impress her guests, and it's still super easy! Score! It's heavy and rich, but oh-so-delicious. Enjoy!

Teriyaki Chicken Alfredo

2 large Chicken breasts
1/2 cup Soy Vay Veri Veri Teriyaki Sauce
1 packet Alfredo sauce
1/8- 1/4 cup dried parsley
2 teaspoons dried basil
1/4 teaspoon salt
1 cup whipping cream

Cooked fettuccini

Directions:
Thinly slice chicken and onions.  Lightly season chicken with salt and pepper and saute chicken and onions in large skillet with a little olive oil. When chicken is cooked through, dump the rest of the ingredients in the skillet, stir to mix. Let bubble to thicken, serve over pasta.

Notes from the chef:

I sometimes add sliced zucchini and mushrooms or some other veggies that I saute with the chicken. I know a friend that adds asparagus and loves it.

I have substituted the whipping cream for my son's whole milk or half and half and it is okay, but not ideal. I guess you could try using plain milk if you want to ease up on the calories, but you'll lose a lot of richness.

Though I am usually the queen of substituting brand ingredients to save a buck, I wouldn't dream of doing it with this dish- this specific teriyaki sauce makes this dish- it is really strong and vibrant, but the good news is since you only use 1/2 a cup, a jar of it will go for many meals. Be sure to shake the bottle really good to break up the minced garlic that floats up the top of the container.

Linguine with Clam Sauce

2011-01-15T09:14:00.000-08:00

This recipe was contributed by Chelsea Fisher. Here's what she has to say about it:

Don't be afraid of the "clams" in the title! It's a very good, garlicky pasta dish. I got it from my neighbors who lived in Italy for several years when they were young whipper-snappers, and it's my husband's absolute favorite. I served it to my extended family, including some outspoken family members who are picky eaters. One of them wasn't crazy about the texture of the clams (not her exact words), but she loved the flavor and made it herself just using clam juice without the clams.

Linguine with Clam Sauce

1/2 cup butter (or margarine)

½ cup butter (or margarine)

¼ cup olive oil

4 cloves garlic, minced or pressed

2 cans (6 ½ oz each) chopped clams

1 tsp. oregano leaves

1 tsp. dry basil leaves

¼ tsp. crushed red pepper

(or use 2 1/4 tsp of Italian seasoning instead of the separate herbs)

one bunch fresh parsley, chopped (about 1 1/2 cups once you're done chopping)

1 lb. linguine

Boiling salted water

Following package directions, cook linguine in a large kettle of boiling, salted water until al dente; then drain.

Meanwhile,

-Heat butter and oil in a 2-quart pan over low heat. Add garlic and sautee about 4 minutes. Don’t let butter scorch (which is why I use margarine-- it doesn't scorch).

-Drain juice from 2 cans clams into butter mixture. Increase heat to medium, add oregano, basil, pepper, and parsley to pan and simmer, uncovered, for 5 minutes.

-Add drained clams and heat through.

Toss linguine with clam sauce. Makes 5 or 6 large servings.

Two more notes:

- The store sells chopped clams and minced clams (we like Snow brand the best). Both types work just fine, but the difference is that chopped clams are bigger pieces, and minced clams are smaller and less chewy. I prefer the minced, but both are lovely.

- It works best to let the pasta sit 5-10 minutes before you serve it. This way, the sauce soaks in a bit and doesn't just run to the bottom of the dish.

Texas Chicken Tortilla Soup

2011-01-10T06:33:00.000-08:00

We have a lot of chicken tortilla soup recipes on this blog! It seems that everyone loves chicken tortilla soup recipes, and everyone loves the one their mama made the most! :) (I know I do, although in my case it's my dad that makes it!)

This one was contributed by a reader, Ida Zeiler, and she says that it's a little bit different than the others that we've posted because it tastes like the more autehntic chicken tortilla soups that they serve in her home state of Texas. Sounds yummy!

One great thing about this recipe is that it is a crock pot recipe, so Ida says she likes to toss the ingredients in the crock pot before she heads to church and then let them simmer up. I bet it smells great when she gets home!

Texas Chicken Tortilla Soup

2 garlic cloves, minced
4 14.5oz cans of stewed tomatoes [optional to chop those]
1 Tbsp cumon
2 4oz cans chopped green chilies
3 chicken breasts, cubed [uncooked]
5-6 cups chicken broth
3 vegetable or chicken bullion cubes
garlic powder, salt and pepper - to taste

1 - Put all your ingredients in crock pot
2- Cook on high for 3-4 hours or low for 6-7 hours

**Serve with cheese, sour cream, fresh avocado, and tortilla chips [crushed] on the top! Yum!

Serves 6-8 people [and still have some leftovers]

Easy German Pancake

2011-01-09T11:25:00.000-08:00

This recipe was contributed by Rachel.

This recipe can be whipped up in 5 minutes and baked in 20! We sometimes have it for breakfast on a lazy Saturday morning or for dinner on a night when we don't want to cook anything.

6 eggs
1 cup milk
1 cup flour
1/2 t salt
2 T butter**
**Sarah's recipe is exactly the same EXCEPT they use a full stick of butter. It is less healthy but MUCH more moist and buttery. Yum!

As you are preheating the oven to 400, place butter in the bottom of a 9x13 glass casserole dish and place in the oven to melt. Tilt the glass dish to coat the bottom with the melted butter.

Blend remaining ingredients.

Pour into buttered baking dish.

Bake for 20 minutes or until golden.

Serve with powdered sugar, whipped cream, fruit, syrup...whatever you would like!

**When my husband and I make this recipe for just the two of us, we half it and use a smaller glass dish.

Meatball Soup

2011-01-03T18:32:00.000-08:00

This recipe was contributed by Tia Hammer Stokes via Sarah McKenna. Here's what Tia has to say about it:

This is extra nice to come inside to after you've been out in the snow. It was created by my mother-in-law, Pearl Stokes. Our house LOVES it! Even my picky toddlers love the noodles.

Meatball Soup

2 small package frozen meatballs (cut in half)
Note: if you like more or less meatballs, just adjust to taste.
1 jar Ragu PIZZA sauce
1 large can chicken broth. **If you have bullion handy instead of a can, I use about 8 cups of water and 8 cubes of bullion.
1/2 package of bow tie noodles (we use the whole package) **these noodles will soak up a good deal of your broth so add broth/bullion as you like.

Here comes the easy part. Put it all in a big pot and let it simmer until everything is tender. Done! Yes! Even the UNCOOKED pasta! It will cook in the soup itself and soak up all the yumminess.

Note: I let my meatballs thaw so they are easier to cut. My mother in law serves this in bowls over fresh spinach (this keeps it from getting slimy), but no one but me in my house likes spinach so I don't. It's great on it's own!

Creamy Caesar Chicken Salad

2010-12-28T06:40:00.000-08:00

This recipe was contributed by a reader, Ida Zeiler. I can't WAIT to try it! It looks so delicious! I may or may not be drooling as I type this . . .

Creamy Caesar Chicken Salad

Ingredients:

1 lb pasta [a short noodle is best like penne or bowtie]
creamy caesar salad dressing
2-3 chicken breasts [grilled and sliced into strips] [Foreman grill works great for this]
lettuce
tomatoes
olives
mushrooms
Parmesan cheese [for topping]

1 - Cook pasta according to directions on box. Drain water and put pasta back in pot or in a serving bowl. Drizzle pasta with the Caesar dressing and toss to coat.
2- While pasta is cooking, grill chicken, then slice it into strips or cut into cubes
3- Prep salad items [lettuce, tomato, etc]
4- On individual plates - put a bed of lettuce, top with desired items. Then add a couple spoonfuls of pasta, some chicken and finish with a sprinkle of cheese. Can also add a drizzle of the creamy Caesar dressing.

** The cool crisp of the salad mixed with the warmth of the creamy pasta and chicken is amazing!

Serves 4-6.

BBQ Chicken and Pineapple Quesadillas

2010-12-21T10:30:00.000-08:00

This is one of those fabulous "recipes" that isn't really a recipe. It is a big hit in our house! Cutting up the pineapple is a bit of the pain, but one pineapple makes A LOT of these, so we just eat it several days in a row. Yummy leftovers!

Ingredients
Flour tortillas--I highly recommend buying the uncooked kind from costco. Makes a big difference.
Cheese--I like using pepper jack for a little zip. Mixing in some cheddar is good too.
Fresh pineapple
Chicken--When I am feeling really lazy, I buy the foster farms pre-cooked, grilled chicken strips in the refrigerated section.
BBQ sauce--My favorite is Sweet Baby Ray's Original, but anything will work.

Spread a little BBQ sauce on a tortilla (cook it first if you are following my advice--YUM). Cover with cheese. Sprinkle small chunks of chicken and pineapple on top of the cheese. Top with another tortilla. Grill it up! Cut it into wedges and enjoy!

Note: I have made it without the chicken before too, and it is still really yummy. That is why I included a vegetarian label.

Oreo Truffles

2010-12-19T14:28:00.000-08:00

This recipe was contributed by Tia Hammer Stokes, via Sarah McKenna. I've had these at parties before. Yum!

Oreo Truffles

1 package of Oreos (double stuffed if you want)
1 package of softened cream cheese
Chocolate (white, dark, whatever you prefer) or almond bark for melting
Cookie sheet lined with wax or parchment paper

1. Beat the Oreos to a pulp however necessary. Pastry cutter, mallet, potato masher, rolling pin etc. No chunks.
2. Mix Oreos with cream cheese (we used a Kitchen Aid).
3. Roll into balls (like 1 inch or so), insert a toothpick in the top of each one and chill in fridge for close to an hour or freezer for half an hour on a cookie sheet lined with parchment or wax paper.
4. Melt the chocolate or bark according to directions. Dip the balls using the tooth pick as a handle.
5. At this point you can get fancy and stand the truffles toothpick side down in a block of foam to prevent a flat side (it still tastes the same if you don't) or just put them back on the cookie sheet (parchment paper). Let them harden/cool (this part is hard because you really want to eat them.).

Holiday Party Note:

You can get really creative and dip them again half way in red colored chocolate or plain milk chocolate or green melted chocolate in a ziploc with a hole in the corner to make drizzled stripes.....blah blah blah, but I don't think I could wait that long to consume them.

Coffee Cake and the Big Winner!

2010-12-15T18:15:00.000-08:00

Congratulations to the winner of our first GIVEAWAY!

And the winner is . . . . . Sara Lee!

Please email your full name and address to forcedtocook@gmail.com ASAP so I can get this fun little package to you in the mail before I leave for the holidays!

Thank you to everyone who participated!

And NOW for the up-until-now Super Duper Secret COFFEE CAKE RECIPE! Yum! ENJOY!

COFFEE CAKE!

Cake:
2 cups flour
½ cup sugar
½ cup brown sugar
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
1 cup buttermilk
2/3 cup shortening
2 eggs

Topping:
½ cup brown sugar
½ tsp. cinnamon
½ tsp. nutmeg

Glaze:
1 cup powdered sugar
6-8 tsp. milk
½ tsp. vanilla

Cream batter thoroughly with a mixer. Pour into a greased 9x13 inch rectangular cake pan. Mix topping in a small bowl with a fork. Sprinkle evenly over cake batter. Cover and refrigerate overnight (or bake immediately uncovered). Bake at 350 degrees for 25-30 minutes until toothpick comes out clean. Pour glaze over the top of the cake immediately.

Announcing Forced to Cook's First GIVEAWAY!

2010-12-12T18:58:00.000-08:00

Hello, friends! We are delighted by the feedback we get regarding people using our recipes! It is always a joyful surprise, especially when we get an unexpected email from a stranger somewhere out there who has become a fan of our blog....and sometimes of US! A follower emailed us this week who is apparently the leader of an unofficial fan club of Rachel's! :) Well, fan club might be a strong term, but who could blame them even if it was fact?! Rachel is amazing and is a fabulous writer! If you haven't already, you may want to check out her personal blog and help her on her journey to adopting a baby!

The unexpected fan email made us think that it was time to reward our fellow lazy chefs by doing our first-ever BLOG GIVEAWAY! Would you like a cute little Christmas package delivered straight to your door? Great! Then enter our giveaway. On Wednesday night at 8:00 (baby's bedtime!) I will look at all of the entries and choose a winner using a random online number generator. That lucky winner will be receiving the following little care package in the mail:

1. Darling Christmas kitchen towels to clean up your lazy-cooking messes.
2. Two bars of yummy-smelling homemade soaps made by my mother-in-law, the lovely and talented Paulette McKenna.
3. A bag of twenty of my Grandma Elaine's divine homemade caramels (made by me). They are NOT for lazy cooks, so the recipe will never show up here, but that doesn't make them any less delicious!
4. A bag of pure nectar from Heaven: Cadbury Christmas Balls, a.k.a. Cadbury Mini Eggs with differently colored shells. The Westover women have a MAJOR weakness for Cadbury Mini Eggs, so you can imagine how delighted we were to discover that they had started making a Christmas version. Especially since now we can make these cookies twice a year! Yum! (Don't worry, the recipe will be included.)

It's not much, but it's yummy and fun!

Here's how to enter:

1. For one entry, just comment on this post.
2. For an extra entry, include in the comment that you leave on this post two or three of your favorite or most-often cooked recipes from this blog.
3. For TWO extra entries, become a follower of this blog (current followers, you already get two extra entries).

That's four chances to win total! So don't forget to come back Thursday morning to see if you are the lucky winner, because if you are then I will need your address ASAP! Additionally, along with the winner I will also be posting my up-until-now-super-secret-coffee-cake-recipe!! It's our family's favorite Christmas morning treat, and you can make it the night before so you just throw it in the oven Christmas morning and don't need to take time out of your precious morning to bake!

GOOD LUCK!!

P.S. Check out our new recipes below . . . there have been loads of them posted this week!

Cranberry Salsa

2010-12-12T15:56:00.000-08:00

This recipe was contributed by Laura Webb, although it was typed up by Sarah, which is why these delightfully embarrassing pictures are included. Haha!

This salsa is tasty and appropriate for the season! It is by far better if you let it sit overnight, because it mellows the onion. If you need it the same day that you make them then use less onion.

CRANBERRY SALSA

1 bag cranberries

1 granny smith apple

1/2 medium red onion

1/2 large red pepper

1/4 large green pepper

2 TBSP pickled jalapeno

3 TBSP chopped cilantro

1/2 cub sugar

1 tsp lemon juice

1/3 cup apple juice

Chop cranberries, apples, onion, peppers, jalapeno in food processor. Combine in bowl; add rest of ingredients. Best if chilled overnight so flavors can combine.

Poppy Seed Cake

2010-12-10T07:25:00.000-08:00

This recipe was contributed by Rachel's sister-in-law, Ashley Nielson Cuoio. This is one of her husband Nate's favorite desserts, and he's not even a big sweets guy, so that's really saying something! This recipe came from his Grandma Cuoio and it is super easy. She has made this for years and she swears it has turned out every time. You just throw in all the ingredients and turn the mixer on.

This cake is like a pound cake but it is way tasty and moist. This cake even freezes well so if only want a few pieces you can put half in the freezer for some other time.

Poppy Seed Cake

3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 1/8 cups vegetable oil
2 teaspoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Dab of butter--I would say 1 Tbsp

Mix all ingredients together and beat for 2 minutes.
Grease and lightly flour bundt pan or two 9X5 loaf pans.
Bake for 50 minutes - 1 hour at 350 degrees.

Chocolate Chip Cheesecake Ball

2010-12-08T06:33:00.000-08:00

This recipe was contributed by Ida Zeiler, a fan of the blog. We are a fan of her delicious-looking recipes! Thanks, Ida! Look for more to come from her in the next few days! I can't wait to try this chocolate chip cheescake ball! Seems like the perfect thing to take to a holiday party!

Chocolate Chip Cheesecake Ball

ingredients:
1 [8oz] package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar [powdered sugar]
2 Tbsp brown sugar
1/2 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

directions:
1 - in a medium bowl, beat together cream cheese and butter until smooth. Mix in powdered sugar, brown sugar and vanilla. Stir in mini chocolate chips

2- put a good sized piece of saran wrap over a cereal bowl. Place the batter in the cereal bowl [now seated in the wrap] and cover the batter with the edges of the wrap.

3- chill for at least 2-3 hours. BEST if chilled overnight

4- lay a new piece of saran wrap on the counter. Evenly lay out a square of pecans. Take the batter into your hands and mold it into a ball. Then roll in the ball in the pecans. Place it on the center of a serving plate. Use your hands to press the pecans that did not already stick [look for bare areas and cover them].

** Serve with cinnamon graham crackers around the ball

Super Sloppy Joes

2010-12-05T13:15:00.000-08:00

This recipe comes from a cookbook put together by Natalie Dayton's mom. (Natalie keeps getting honorable mentions on this blog...I think she should just become a regularly contributing author, don't you?)

I don't know why these Sloppy Joes are so darn good...I think it's the sweet brown sugar and the slightly crunchy red pepper...yuuuuuuummmmmmm. Even better: it's a super fast and easy recipe.

1 1/4 lbs. ground beef (I've used ground turkey too, and it's delicious)
1/4-1/2 C. brown sugar
2 tsp. steak seasoning blend, such as McCormick brand Montreal seasoning (I've used Adobo, and it works)
1 medium onion, chopped
1 small red bell pepper, chopped
1 T. red wine vinegar
1 T. Worcestershire sauce
2 C. tomato sauce
2 T. tomato paste
8 crusty rolls, split and toasted (the toasting really does make it even better)

Heat large skillet over medium high heat. Add meat to the pan. Spread the meat around the pan and begin to break it up. When the meat has browned, drain the grease. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. Add chopped onion and red pepper to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar, and Worcestershire sauce with meat until the vegetable soften, about 5 minutes. Add tomato sauce and paste to skillet. Stir to combine well. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using large spoon, pile sloppy meat onto toasted buns.

Apricot Chicken

2010-11-26T08:40:00.000-08:00

This recipe was contributed by Sarah McKenna, who got the recipe from Emily Southerland.

I love my meat sweet, so this is a perfect recipe for me! I always keep the ingredients on hand so I can whip this meal out if I don't plan something else ahead of time. It is SO easy, and tasty, too!

Apricot Chicken

4-6 chicken breasts, either whole, or cut into strips
8 oz. bottle of Catalina, Russian, or French dressing (I use Russian.)
1 cup apricot jam
1 packet dry onion soup mix

Mix the goop together first, then pour over chicken in a glass dish (no greasing necessary).
Bake at 350 degrees for 45 minutes or until chicken is done. Serve over rice.

Chicken and Wild Rice Soup

2010-11-09T18:53:00.001-08:00

This recipe was contributed by Sarah McKenna. I pulled it from Rachel's blog, and she got it from her friend Natalie Dayton, who is well-known to be a fabulous cook. It is not as easy as most of the recipes I post, but it is worth the tiny bit of extra effort. YUM, YUM, YUM!!!

Chicken and Wild Rice Soup

3-4 chicken breasts, cooked and cubed or shredded
1 box Long Grain and Wild Rice mix
2 cans chicken broth
4 cups milk (Regular or evaporated. I use a mix.)
1/2 cup butter
1/2 cup flour
1 1/2 Tbs. cornstarch
(1/2 tsp poultry seasoning, optional)
2 carrots, chopped
2 celery stalks, chopped
Salt and pepper

-Cook the chicken.
-At the same time, cook the rice according to the directions on the box.
-In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender. Add flour, cornstarch and the poultry seasoning (optional), and whisk together quickly.
-Add chicken broth and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
-When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.

Spiced Pork Tenderloin with Sauteed Apples

2010-11-01T18:23:00.000-07:00

This recipe was contributed by Rachel Nielson from Cooking Light magazine.

This was super fast and easy and quite delicious. I even liked the pork without the sauteed apples!

1. Trim 1 pound pork tenderloin and cut crosswise into 12 pieces

2. Combine and sprinkle over pork:

1/2 t. salt
1/4 t. ground coriander
1/4 t. freshly ground black pepper
1/8 t. ground cinammon
1/8 t. ground nutmeg

3. Heat large skillet and coat with cooking spray. Add seasoned pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

4. Melt 2 T. butter in pan. Swirl to coat. Add the following and saute 4 minutes or until apples start to brown:

2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 c. thinkly sliced shallots (I left this out because we didn't have any)
1/8 t. salt

5. Add 1/4 cup apple cider to pan, and cook for 2 minutes or until apples are crisp-tender. Stir in1 t. fresh thyme leaves (I used 1/2 t. dried thyme).

Serve apple mixture with the pork.

Sweet Pulled Pork

2010-09-27T16:54:00.000-07:00

This recipe was contributed by Rachel Nielson.

This is one of our "staple" company meals. It is a yummy and EASY pork recipe.

Trim the fat off of a pork tenderloin or pork roast. Put it in a crockpot. For every two pounds of meat, add 1 cup of salsa and 1 cup of brown sugar. Let it cook for 4-5 hours on high. You can cook it longer on low. When about 1 hour remains, shred the pork with a fork--during the final hour, it will soak up all the juices. YUM.

The original recipes says that you can serve it on buns or in tortillas. We love it in tortillas topped with lettuce, tomato, sour cream, etc--the usual fixin's. It would also be yummy on a salad.

This Tomatillo Cilantro Ranch dressing is also amazing on it. We spoon it on to our tacos/burritos:

Combine in a blender:

1 c. buttermilk
1 c. mayo
1 pkg DRY ranch dressing mix
1-2 cloves garlic
juice from 1 lime
jalapeno
2 tomatillos
cilantro to taste

This makes a TON of dressing, so I usually half it.

Enjoy!

Our Mama's Zucchini Bread

2010-09-18T09:00:00.000-07:00

This recipe was contributed by Sarah McKenna. This is our Mama's divine zucchini bread. Diet food it is not. Delicious it IS!

Zucchini Bread

3 cups flour

1 Tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs

1 cup sugar

1 cup brown sugar, firmly packed

1 cup canola oil

1 Tablespoon vanilla

2 cups zucchini, grated

(1/2 cup nuts, chopped --- optional)

In a large bowl, thoroughly beat eggs, sugar, brown sugar, canola oil, and vanilla. Stir in dry ingredients. Blend in grated zucchini (and nuts). Pour into two greased and lightly floured (Baking PAM!) bread loaf tins. Bake at 325 degrees for 60 to 70 minutes.

Breakfast Casserole

2010-09-16T11:36:00.000-07:00

This recipe was contributed by Sarah McKenna. I got it from my friend Michelle Leinwebber. It is super yummy and easy! The only time consuming part is the bacon, and if you're willing to spend a little bit more moolah you can make that easier by buying the microwavable, or even pre-cooked, bacon. It is great for a brunch or breakfast because you can put it together the day before and store it in the fridge overnight so you can stick it in the oven in the morning. If you do prepare it the night before there is no need to thaw the hash browns before you put it together.

Breakfast Casserole

1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Pepper, to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.

2. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

3. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Help Needed

2010-08-31T12:59:00.000-07:00

My husband and I are trying to eat healthier lately, and we always hear that fish is very good for you. The problem is, we don't really love fish. The one type of fish that I find palatable is salmon. Does anyone have any good salmon recipes? What do you serve on the side?

Please help!

Chipotle Bean Burritos

2010-08-30T17:28:00.000-07:00

This recipe was contributed by Rachel Nielson and was originally found in Cooking Light magazine.

This is a quick, easy, healthy, vegetarian dinner. We usually have all of the ingredients in the cupboard, so it can be a last-minute meal. We recently made this recipe with black beans and pinto beans (because that's what we had on-hand), and it seemed to taste just as good. I think it's a versatile recipe.

I think these would be delicious with guacamole and chips as a side dish.

For bean mixture:

1 T canola oil
1 garlic glove, minced
1/2 t chipotle chile powder (we just use regular chili powder because that's what we have on-hand)
1/2 t salt
1/3 cup water
1 (15 oz) can black beans, drained (the recipe calls for organic beans)
1 (15 oz) can kidney beans, drained (the recipe calls for organic beans)
3 T. refrigerated fresh salsa (we just use jarred salsa)

Toppings:

flour tortillas (obviously)
chopped tomato
chopped onion (optional)
sour cream (absolutely delicious on top!)
cheese
shredded romaine lettuce

Directions:

1. Heat oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each with cheese, chopped tomato, shredded romaine lettuce, chopped onions, and sour cream; roll up and chow down.

**For leftovers, we use corn tortilla and warm them on a skillet with a sprinkle of cheese until crispy like a tostada--then we add the warm beans, sour cream, lettuce, tomato, etc. YUM!

Chunky Peanut Butter Chocolate Bars

2010-08-28T18:53:00.000-07:00

This recipe was contributed by Sarah McKenna. I remember tasting these at a church activity in college. I have been thinking about them ever since. They combine so many of my favorite things . . . . peanut butter, chocolate, coconut, cake . . . . yum! I have been craving them for over a month and finally found an excuse to make them. (Thank you, housewarming party!) They are easy and rich. Love it.

Chunky Peanut Butter Chocolate Bars

1 box plain yellow cake mix
1 cup chunky peanut butter
8 Tablespoons (1 stick) butter, melted
2 large eggs
1 bag (12 ounces, 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 Tablespoons butter
1 cup sweetened flaked coconut
2 teaspoons vanilla extract

1. Preheat oven to 325 degrees F. Set aside an ungreased 9x13 baking pan.

2. Place the cake mix, peanut butter, melted butter, and eggs into a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. The mixture will be thick. Set aside 1 1/2 cups for the topping. Using your fingertips to spread it out, press the remainder of the dough evenly over the bottom of the pan as a crust. Set aside.

3. For the filling, place the chocolate chips, condensed milk, and 2 Tablespoons butter inot a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the misture is well combined, about 3 or 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust and spread evenly. Using your fingers, crumble to reserved crust dough and scatter evenly.

4. Bake until the cake is light brown, about 25 to 30 minutes. Remove the pan from the oven and let it cool on a wire rack for 30 minutes.

Peach Cobbler

2010-08-19T10:45:00.000-07:00

This recipe was contributed by Sarah McKenna. It is the favorite dessert of Ryan Nielson, Rachel's hubby and Sarah's brother-in-law!

Don't you just LOVE peach season?! I do. Whenever I bite into a juicy, ripe peach I think of poor Kramer with his damaged sense of taste not being able to enjoy those precious Mackinaw peaches! (That one's for you, Laura!) They are such a sweet treat! There are many delectable ways to bake with peaches, including my mom's famous fresh peach pie, but today I want to focus on my current craving and obsession: peach cobbler. Yum! Top it with a little vanilla ice cream (The slow churned, half fat Edy's kind is shockingly yummy for low fat!) and you can't get a much more delicious summer treat. This particular recipe is super easy. I have made it several times recently, but every time I forget to take a picture. Oh well. Enjoy!

Peach Cobbler

1 stick (1/2 cup) butter

2 cups sugar (SEPERATELY)

3/4 cup milk

1 cup flour

1 1/2 teaspoon baking powder

dash salt

cinnamon to taste

4-6 peaches, peeled and sliced

1. Preheat oven to 350 degrees.

2. Melt butter in the bottom of a 9x13 pan.

3. Mix flour, ONE cup sugar, baking powder, and salt in a bowl.

4. Add milk.

5. Pour batter into the pan over the butter, but don't mix/stir.

6. Lay peaches over the top of the batter.

7. Sprinkle ONE cup sugar over the peaches. Sprinkle cinnamon over the peaches to taste.

8. Bake at 350 degrees until golden brown, about 45 minutes to one hour.

9. Top with ice cream and enjoy!

Variations on a Theme: Chicken Tacos with Fruit Salsa

2010-08-17T17:01:00.000-07:00

These recipes were contributed by Rachel Nielson.

I love to make fruit salsas in the summer, and I've found that they are delicious with simple, chicken tacos served on corn or flour tortillas.

Here is the recipe I use for the chicken. Soooo easy:

4 chicken breasts
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/4 tsp ground red pepper
1/4 tsp salt

Combine and rub over chicken. Add oil to a pan, add chicken, cook 4 minutes on each side or until done. Cut into chunks for strips.

Here are some options for fruit salsas:

Pineapple Salsa (from For the Love of Cooking blog)

1 small pineapple, cored and diced
1/2 cup cilantro, chopped finely
1 tbsp red onion, diced finely
1 small jalapeño, seeded and diced finely (This can be left out if you don't like spice)
1 green onion, chopped finely (I leave this out if I don't have it)
Zest and juice of 1/2 lime
Dash of sugar
Sea salt and freshly cracked pepper, to taste (I've never added this, but maybe should)

Strawberry Avocado Salsa (from Cooking Light magazine)

1 cup finely chopped strawberries
1/4 cup finely chopped avocado
2 T. finely chopped red onion
2 T. chopped fresh cilantro
1/2 t. grated lime rind
2 T. fresh lime juice
2 t. finely chopped jalapeno pepper (if you like it hot)
1/2 t. sugar

Mango Avocado Salsa (from Natalie Dayton, a friend)

One diced avocado
1-2 diced Roma tomatoes
One diced mango
1/3 cup chopped cilantro
1/4 c. onion, diced
Juice of one lime (or lemon juice if that's what you have)
Several dashes Frank's Red Hot sauce (if you like it hot)
Salt and garlic salt to taste (I've never added this, but maybe should)

Peach Salsa (from Cooking Light website)

2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced

Brownie Berry Trifle

2010-07-29T10:56:00.000-07:00

This is one of my favorite desserts to bring to parties because it looks super impressive even though it is very easy! However, I must say that the key to the presentation is a trifle bowl.

Ingredients

One box brownie mix, prepared (I am partial to the Hershey or Ghiradelli triple chunk versions so you get big chunks of chocolate surprises in your trifle)
Two small boxes of chocolate pudding mix, prepared (You need 8 oz total, so the larger 6 oz box isn't quite enough. I have even used the sugar free, fat free mix before and it was still delic!)
8 oz container of cool whip (I use light and you can't tell the difference)
Frozen or fresh berries (I love the mixed bag of frozen blueberries, blackberries, and raspberries with a few fresh strawberries mixed in.)

Directions

Cut the entire pan of brownies into little bite sized squares and layer in the bottom of your bowl. Top with pudding, then cool whip, then berries. Start over with the brownies again and repeat three times. Voila! Easy as pie (actually way easier).

A few notes:

If you use frozen berries, they tend to bleed all over the cool whip on top and ruin the presentation. Rinse the ones for the top layer in a colander first. They will still bleed, but not nearly as much. I don't rinse the inside ones because the berry juice soaking into the brownies is what makes it so, so good. :)
Sometimes I do a smaller version of just two layers. The 6 oz pudding box is perfect for this.

Enjoy!

South of the Border Pizza

2010-07-22T14:56:00.000-07:00

This recipe was contributed by Rachel Nielson. It was stolen from another food blog Best Recipe of the Week, which was started by a bunch of young moms at my church. The recipe was originally posted by Stephanie Evans.

I have made this several times and really like it. Ryan isn't sure about the lack of sauce and meat, but I think it is a yummy, quick, healthy, vegetarian option. You could always add chicken and some sort of sauce if you are creative. The crust only takes 10 minutes to rise, and the tomato is the only topping that really needs chopping. Very easy.

You could serve this as a main dish or a side dish.

Pizza Toppings:

(I always improvise how much of each)

1 c. kidney beans, rinsed and drained (I've also used black beans)

1 c. whole kernel corn

1 large tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped (you can make it without this as well)

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

about 2 1/2 c. all purpose flour

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. (Or you can use a pizza stone). Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425. You can dip it in ranch if you want to.

Pavlova

2010-07-21T06:36:00.000-07:00

This recipe was contributed by Sarah McKenna. It is from a Silver Palate Cookbook.
My husband spent two years in Australia on a religious mission for The Church of Jesus Christ of Latter-day Saints. While there, this was his definite favorite Australian delicacy. Every time that I eat it I am shocked by how rich and delicious it is, especially since it's basically just egg whites and sugar! Additionally, since it is basically just egg whites, it is not all that bad for you! We have been doing Weight Watchers together, so we make this treat anytime we have people over now because it is relatively low in points. A sixth of the pavlova---which is a sizable amount!---WITH the whipped cream is only 7 points. (An eighth is 6 points.) If you are someone who is satisfied with Cool Whip instead of real whipped cream (Um, LAME!) then you can drop your points to 3 per slice. Hmmm . . . . maybe I should reconsider my stance on Cool Whip.

Anyway, I made this last night for a card making club that I was hosting and it got RAVE reviews. In fact, I got so many requests for the recipe that I decided to just post it on this blog. You will definitely need an electric hand mixer, and a spring form (cheesecake) pan is best for baking, but a round pan of any sort would probably work. It is best with this recipe to have everything out on the counter and ready to use so there isn't much down time in the beating process.

And, yes, it is named after the famous ballerina. On to the recipe . . . .

Pavlova

4 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

4 teaspoons cornstarch

2 teaspoons white wine vinegar (I just use white because it's what I keep on hand.)

1 teaspoon vanilla extract

1 cup heavy cream, whipped

2 to 3 cups fresh berries (Strawberries are our favorite!)

1. Preheat oven to 275 degrees.

2. Beat egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak.

3. Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.

4. Beat in the cornstarch, then the vinegar and vanilla.

5. Butter and flour (baking PAM!) an 8 inch spring form pan and fill gently with the meringue mixture, spreading it slightly higher around the edges than in the center of the pan to form a depression. (You barely have to do this at all!)

6. Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned. Pavlova will remain moist inside. Cool slightly, unmold, slide onto a serving plate, and cool completely.

5. Lightly whip cream just before serving and prepare berries.

6. Serve with whipped cream and berries on top.

Easy Homemade Bread! For real!

2010-07-12T08:20:00.000-07:00

I got this recipe from my sister Rachel. She is an amazingly lazy cook, so if she says that she made homemade bread and that it was EASY then, well, it may sound too good to be true, but it isn't! There is no kneading and no traditional rising time! Impressive. As you may suspect, iI\n all honesty it's not the most amazing homemade bread that I've ever had, but it is very easy and quick compared to most yeast breads, and it is still way yummier than any grocery store bread! She makes it with part whole wheat flour and part white for a "light wheat" feel, but you could use fully whole wheat flour or fully white flour to accommodate for your particular taste buds. I will list it as she makes it. Enjoy it right out of the oven with some honey butter! Yum!

Easy Homemade Bread

2 1/2 cups hot water
1/3 cup sugar
1/3 oil
1 Tbsp. salt
about 6 cups of whole wheat or white flour
1 1/2 Tbsp. yeast

1. In a mixing bowl, combine...
            2 1/2 cups hot water
             1/3 cup sugar
             1/3 cup oil
             1 tbsp salt
2. Mix for 30 seconds. (I do not use a dough hook for this part.)
3. Add 3/4 cup WHITE flour.
4. Mix for 30 more seconds
5. Add 1 1/2 tbsp yeast.
6. Mix for 30 seconds.
7. Add 5 cups white or wheat flour (or a combination...I usually do 3 cups wheat and 2 cups white.)
8. With the dough hook, mix until flour is mixed in.
9. Let dough sit for 20 minutes.
10. Oil counter and dump dough on oil.
11. Cut dough in 2 equal pieces.
12. Take the first portion of dough, and roll it out thin with a rolling pin. (Roll the dough wide enough to fit a bread pan but long and thin).
13. Roll up dough and pinch along the crease. Place the crease side down in a greased and floured bread pan. Repeat with second portion of dough.
14. Place loaves in oven and turn oven onto lowest temp (170). Let bread rise for 25 minutes.
15. Then turn oven to 325 for 30 minutes WITHOUT OPENING OVEN!
16.  Dump out of pan to cool and enjoy!

Strawberry Cream Cake

2010-06-29T15:59:00.000-07:00

This recipe was contributed by Sarah McKenna.

Laura and I both happened to be in Colorado with our dad on Father's Day, and he requested that we make him this cake. It is one of his favorites that my mom used to make, and Laura and I had forgotten about. It is easy, yummy, and tastes very summery and fresh. (It tastes a lot better than it looks, I promise!)

Strawberry Cream Cake

1 - 10" prepared angel food cake
1 - 8 oz. package cream cheese, softened (We used the 1/3 less fat kind.)
1 - 14 oz. can sweetened condensed milk (We used fat free.)
1/3 cup lemon juice
1 tsp. almond extract
2 cups sliced fresh strawberries

(Optional: whipped cream or cool whip on top)

Cut a thin slice (1" max) crosswise from the top of the cake with a sharp knife. Hollow out the center of the cake, leaving approximately 1" thick walls and base. Reserve cake pieces. Beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and almond extract. Mix well. Stir in reserved torn cake pieces and strawberries.

Fill the cavity of the cake with the mixture. Replace the top of the cake. Chill for three hours. Top with whipped cream or cool whip and fresh strawberries if desired.

Devil's Food Cake Mix Cookies

2010-05-12T14:46:00.000-07:00

This recipe was contributed by Sarah McKenna. I got to recipe from my friend Emily, who got it from her friend Katie. These cookies are not as lowfat as Rachel's Weight Watcher's cake, but they are super easy and super yummy. I usually LIVE for warm cookies, but these are actually a bit better after sitting for a bit and getting chewy and yummy.

Devil's Food Cake Mix Cookies

1 box devils' food cake mix
1/2 cup of butter, softened
2 eggs
1/2 bag of any kind of chocolate chips you want (or a full bag, if you'd like!)
(Emily usually uses the Andes mint pieces---Yum!---but has also used peanut butter chips, white chocolate chips, regular chocolate chips, etc.)

Mix all the goodies together. (The dough is pretty stiff and sticky.)

Bake at 350 for 8-10 minutes.

The Most Divine Low-Fat Cake in the World

2010-05-04T20:28:00.000-07:00

Contributed by Rachel Nielson

My friend, Laney Hawes, has made this cake for me twice, and I can't get over how delicious it is. She got it out of a Weight Watchers cookbook--WEIGHT WATCHERS???!!! This cake is so good that I would pick it even if it weren't low-fat. It is soooooooooo yummy,

1 box of cake mix (any flavor you want works, I use white for the one I make)

2 1/2 cups of diet soda (I used 7-up)

3 egg whites

The cake mix seems really runny, but it bakes up really nicely. Bake at 350 for 25-30 minutes or until its done. Don't over cook it.

Topping:

1 small container of fat free cool whip

1 small box of sugar free pudding mix or sugar free jello (I use pistachio)

1 cup of diet soda (I used 7-up again)

Mix it all together and spread over the cake. I found that if I let the cool whip get to room temp and mix it with the pudding mix, it dissolves better than if the cool whip is really cold. Then I add the 7-up. And the cake is best if it is left in the fridge for a few hours or even over night.

Jessica Haslam's Honey Lime Enchiladas

2010-05-03T18:07:00.000-07:00

This recipe was contributed by Jessica Haslam via Sarah McKenna. It is super yummy! It is a great mix of sweet and spicy. The original recipe calls for flour tortillas, but Jess uses corn because she thinks they're more fun. :)

Jessica Haslam's Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

Sauce:

1/3 cup honey

1/4 cup lime juice

1 1/2 Tablespoons chili powder

1 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce

1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated

18 taco sized corn (or flour) tortillas

Mix together sauce ingredients then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 baking dish with PAM. Pour enough green enchilada sauce to cover the bottom of the dish. Lay six corn tortillas over the surface of the dish. (The will be overlapping.) Top with half of the meat mixture, then cover with cheese. Layer another six tortillas and cover with some enchilada sauce and the rest of the meat. Sprinkle cheese on top. Layer last six tortillas on top and cover with the remaining sauce and cheese. Be generous with the cheese.

Bake at 350 degrees for 45 minutes to an hour.

"Cheater" Chicken Parmesan

2010-04-26T11:34:00.000-07:00

I got this recipe from my sister-in-law, Amy, who is not a lazy chef at all. So I am always very skeptical when she says things are "easy." But this one really is! Enjoy.

Ingredients:

3 chicken breasts – cut into 6 cutlets
1 can Hunt’s spaghetti sauce (I used traditional)
Provolone cheese slices (About 5)
Bread crumbs
Romano cheese – about ¾ -1 cup

Directions:
Preheat oven to 350.

Season cutlets with salt and pepper. Sautee chicken in skillet just to get crusty. Place browned chicken in 9X13 casserole dish. Deglaze skillet with a little chicken broth and sauce. Cut provolone cheese in half and lay over cutlets. Pour sauce from pan and remainder from the can over chicken. Sprinkle the top with breadcrumbs and romano cheese.

Bake for 25 minutes, uncovered. Serve with angel hair pasta. Yum!

Handy tip: To reheat leftovers, warm chicken and sauce in covered skillet on med/med-low heat.

Garlic Herb Bubble Bread

2010-04-24T11:32:00.000-07:00

I got this divine recipe from my friend, Christa Shaw. I have made it twice now and still can't believe how delicious and EASY it is. But warning: when I say garlic, I mean garlic. My fingers stink for days after making it. :)

Ingredients:

1/2 cup grated Parmesan cheese

3/4 teaspoon dried parsley flakes

1/4 teaspoon dill weed

1/8 teaspoon each dried thyme, basil and rosemary, crushed

1/4 cup butter, melted

2 teaspoons minced garlic

1 loaf (1 pound) frozen Rhodes bread dough, thawed

Directions:

In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.

Cut dough into 16 pieces. Roll into balls. Coat balls in butter/garlic mixture, then roll in cheese mixture. Place in a greased 9-in. x 5-in. loaf pan.

Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

YUM! We made this for dinner with some friends, and the husband said it tasted like bread you go to a restaurant with mediocre food for just because the bread is so stinking good. Enjoy.

Jessica's Banana Bread

2010-04-19T09:22:00.000-07:00

This recipe comes to you courtesy of Jessica Haslam, via Sarah McKenna. It is her mom's banana bread recipe, and it is Y.U.M.M.Y. I can't wait to have it again!

Jessica's Banana Bread

2 cups sugar

1/2 cup butter flavored shortening

2 eggs

3 cups flour

1/4 teaspoon salt

1 1/2 teaspoon soda

3/4 cup Buttermilk (Jess usually just adds lemon juice to regular milk.)

3-4 smashed "bad" bananas

1/2 cup walnuts (opitonal)

Preheat the oven to 350 degrees. Cream shortening and sugar. Add eggs, salt, soda, bananas, flour and buttermilk. Mix until smooth. Add nuts if desired. Grease and flour (baking PAM) two bread pans. Bake two loaves at 350 degrees for 45 minutes - 1 hour. Let cool and turn out of pan.

Genie's Chocolate Sauce

2010-04-14T07:11:00.000-07:00

This recipe for homemade hot fudge sauce was contributed by Ann Brown via Sarah McKenna. It is her grandma's recipe. And it is divine!

Genie's Chocolate Sauce

6 oz (1 cup / half of a standard sized bag) of semi sweet chocolate chips

1/2 cup butter

1 1/3 cup evaporated milk (just under one full can)

2 cups powdered sugar

1 tsp vanilla

Slowly melt chocolate chips and butter. Add other ingredients and boil for 8 minutes. Serve over ice cream or pound cake.

Top Ramen and Cabbage Salad

2010-04-14T06:36:00.000-07:00

This recipe was contributed by Marie Newman via Sarah McKenna. This seems to be a Mormon standard recipe. It saves remarkably well overnight because the cabbage stays crisp. Marie says that it is better if you put it together about two hours early so the dressing has time to soften the cabbage and ramen a bit. Throw in chicken if you want a main dish or leave it out for a side salad.

Top Ramen and Cabbage Oriental Salad

2 cups cubed chicken, optional
1 cup sunflower seeds
1 med. head of cabbage
6 green onions
2 pkgs Ramen noodles, crushed

dressing:
1/2 cup oil
1 tsp soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp pepper
2 flavor packets from Ramen noodles

Broccoli Salad

2010-04-05T06:29:00.000-07:00

I know that I'm always looking for cheap and easy side dishes to bring to the zillions of events at church and with church friends which ask for attendees to bring side dishes or desserts. Not shockingly, I always bring a dessert. It seems cheaper and easier to a junk food junkie like myself who always has sweets ingredients hanging around the house. However, last week I went to an Easter Egg Hunt at a friend's and one of my friends, Michelle Leinweber, brought this cheap, easy, and---oh yeah---delicious broccoli salad. It was a huge hit. Next event . . . I'm bringing it!

Broccoli Salad

Ingredients:
1 cup mayonnaise
1/2 cup craisins
1/4 cup finely chopped red onion
3 Tbsp sugar
2 Tbsp vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, cooked and crumbled

In a large bowl combine mayo, craisins, onion, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon.

Corn Bread

2010-04-01T18:29:00.000-07:00

Contributed by Tia Sherwood.

This is so good that we call it corn bread cake. It makes and entire casserole dish, but doesn't half well b/c of the eggs.

1 cup margarine, melted

1 1/2 cup sugar

3 eggs

2 cups flour

1 cup corn meal

4 tsps baking powder

1/4 tsp salt

1 cup milk

Combine in a mixing bowl, pour into a 9x13 and bake for about 35 min.

Great with chili.

The McKenna Family's Spaghetti Meat Sauce

2010-04-01T18:20:00.000-07:00

The McKenna Family's Spaghetti Meat Sauce

a.k.a. "Special Sauce"
(as dubbed by Logan's mom when they were little)

This is an easy and yummy homemade spaghetti sauce. It makes a LOT! I doubled it last week and fed two couples that we had over for dinner (on two different nights!) and still had leftovers. It freezes well. Some of my friends sneak pureed veggies (broccoli, carrots, zucchini, etc.) into their spaghetti sauce to trick their kiddos into eating more veggies, and they say they can't even taste them. I've never tried it, but it seems like a good idea and something you could definitely do with this recipe.

1 1/4 pounds ground beef
1 onion, diced
several Teaspoons olive oil
3-4 cloves garlic
2 cans tomato paste (short and skinny can)
2 cans tomato sauce (short and fat can)
2 cans diced tomatoes (regular sized can)
To taste:
Basil
Oregano
Salt
Pepper

1. Brown meat, drain.
2. Throw in olive oil and onion (with meat) and cook until onion is soft.
3. Add garlic and cook for 15 seconds (ONLY IF USING FRESH GARLIC, otherwise add garlic later with other spices).
4. Add all tomatoes.
5. Add spices.
6. Bring to a boil.
7. Simmer 1+ hours.

Vegetarian Chili

2010-03-24T19:01:00.000-07:00

This recipe was contributed by Tia Sherwood.

This recipe is great because it is quick, easy, and meat-free. Meat is kinda gross and definitely expensive, so I like meat-free :)

1 16 oz can of chili beans

1 15 oz can of black beans, rinsed and drained

1 cup frozen whole-kernel corn (I just use a can)

1/2 cup chunky salsa

1 tsp. chili powder

1 Tbs ground cumin

1 cup chopped green bell pepper

1/2 cup sour cream

1/4 cup shredded cheddar cheese

Comibine all except the last two in a pot, cover and bring to a boil, reduce heat and simmer 10 min, stirring occasionally.

Serve and top with sour cream and cheese.

Creamy Black Bean Salsa Chicken

2010-03-14T12:09:00.000-07:00

This recipe was contributed by Tia Sherwood.

Three reasons this recipe is great: 1)it goes in the crock pot, 2)it can be served a variety of ways, 3)it is DELICIOUS.

Combine all of the following in a slow cooker:

2-4 chicken breasts (I usually do 3 and have tons of left overs, but have added up to 6 when we were having guests over)

1 cup chicken broth (I don't always do this)

1 cup salsa

1 15 oz can of corn, drained

1 15 oz can of black beans, drained

1 pkg taco seasoning

I usually just put the chicken in the bottom then mix everything else up in a mixing bowl before pouring over. The chicken can be frozen or fresh, whatever you have.

Cook for 3-4 hours.

After this you can "Choose your own adventure". You can scoop out the chicken and pour the salsa mixture over it on the plate. Top with sour cream and shredded cheddar cheese. I've never done this variation but it is the way it was originally written.

OR shred the chicken about 30 min before you are ready to serve. It will be so tender at this point you can easy just reach into your slow cooker with 2 forks and break up the chicken breasts. Leaving for another 30 minutes will allow the chicken to then soak up all the juices that are in there, otherwise it will be kinda watery.

After shredding it you can add 1/2 cup of sour cream and 1 cup grated cheese, or for a healthier version just use the sour cream and cheese as toppings. I do both!

I love to buy the corn tortillas and fry them up to serve this in. Regular flour tortillas or hard shells would be great too.

You could use it to make taco salads or we have even used it to fill enchiladas before. It is likely you'll have enough leftovers to try 2 or 3 variations if you want.

Italian Sausage Spaghetti

2010-03-07T11:49:00.000-08:00

This recipe was contributed by Tia Sherwood, one of Rachel's best friends.

This one is great for 3 reasons: It goes in the crock pot, it makes enough for 2-3 meals (if you have a small family or are cooking for 2) , it freezes really well. So I like to make it, have it for dinner, lunch the next day and then put the rest in a gallon size freezer bag to save for one of those time you need a quick meal. Also, my mom taught me to lay the bag flat, like on a pizza box to freeze it, that way you can stack it once it is frozen AND it will thaw really quickly. I usually put it in a sink of hot water and within a few minutes it is soft enough to get into a pot to heat up. Anyway, here is the recipe:

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces

1 cup diced onions

3 Tbs sugar

1 tsp dried oregano

1/2 tsp salt

2 cloves minced garlic

28 oz can crushed tomatos (undrained)

15 oz can tomato sauce

12 oz can tomato paste

1 1/2 lbs spaghetti (so about 3 dinners for us)

I cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours. I usually forget to put it in until later in the day and put it on high to reduce the time. So long as the sausage is done it is fine.

Boil pasta according to the directions and viola! Meatballs and all--it is great.

Salsa Chicken and Black Bean Soup

2010-02-27T10:22:00.000-08:00

This recipe was posted by Rita Funk, a new regularly contributing author to this blog. Welcome, Rita!

This is a VERY easy meal- and my favorite tortilla soup-ish recipe. I got it from my sister in law who said it was "freakin delish." She was right.

Add to crockpot:
1 pound chicken (frozen)
2 cans black beans (drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar salsa (16 oz)
1 1/2 tsp cumin

1/2 cup sour cream (stir in at the end)

*** Put the beans on the bottom and don't disturb them. Chicken on top and then just layer everything on that...
*** Cook on low for 6-8 hours or high for 4-5 hours
*** Stir in sour cream before serving.

I have added frozen tomatoes and green peppers from my garden and it was great- and any kind of beans will work- I just use whatever I have on hand.

Mom's Fajitas

2010-02-21T17:35:00.000-08:00

This recipe was contributed by Sarah McKenna.

I was putting these together tonight and remembering how yummy and easy they are, so I thought I'd better post the recipe. It is a little bit annoying to chop everything up, but they are super yum. All of the ingredients for the marinade can be totally "eyed" / added to taste. These are the measurements that I start with. I usually end up at least doubling it. I marinade both the chicken and the vegetables. Growing up I used to love these enough to request them for my birthday dinners! Additionally, my sister Rachel has calculated lots of Mom's recipes using the Weight Watchers points system, and this is one recipe that is actually very healthy and acceptable on that system. Enjoy!

Chicken Fajitas

approximately 2 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces (This is easier to do if the chicken is partially frozen.)

chopped/sliced peppers and/or onions as desired

Marinade

1/2 tsp. garlic powder

1/2 tsp. salt

pepper to taste

1 tsp. chili powder

3 Tbsp. salsa

Sautee in SUPER hot oil. Halfway through the cooking splash tabasco sauce and lemon or lime juice over the chicken (and veggies). Enjoy with traditional toppings such as sour cream, shredded cheddar cheese, lettuce, and tomatoes.

Creamy Homemade Marinara

2010-02-18T18:04:00.000-08:00

This recipe was contributed by Rachel Nielson.

Our friend, David Majeroni, taught us how to make this homemade marinara. It's his Italian family's favorite, and it's a flexible "eye-it" sort of recipe.

-Scoop out the innards of about six Roma tomatoes. (Get rid of all of the seeds and wet stuff.)

-Do the same for a large red bell pepper.

-Put these fresh veggies in a food processor or blender and puree. Add a 16 oz. can of diced or crushed tomatoes.

-Add a couple of tablespoons of olive oil and at least 1/4 cup of sugar. (You can add more if you want the sauce to taste extra sweet.) Mix.

-Put this tomato mixture in a skillet on the stove at a medium-high heat. Add a pinch of garlic.

-Let it simmer for about 30-45 minutes until most of the liquid has cooked out, and the color is deep red.

-When the mixture looks almost done, add a couple of tablespoons of basil (fresh or dry) and sun-dried tomatoes (optional). Simmer another couple of minutes.

-Add cream or half-and-half to your liking. The sauce should be a creamy consistency and light red in color. (You decide what tastes good.)

-Serve over penne pasta.

YUM!

Chicken Tamale Casserole

2010-02-03T19:33:00.000-08:00

I just tried this out tonight and couldn't believe how easy it was. My husband and I both thought it was a good staple meal.

Chicken Tamale Casserole

INGREDIENTS

1 cup preshredded 4-cheese Mexican blend cheese (next time I will use a little more)
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded, cooked chicken breast
sour cream to serve with

DIRECTIONS

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.

Hope you like it!

Fast and Easy Chili

2010-01-23T18:34:00.000-08:00

This recipe was contributed by Rachel Nielson.

I made this recipe in 15 minutes tonight. I couldn't believe how fast and easy it was!

-1 small onion (chopped)

-1 medium green pepper (chopped)

-1 clove garlic (minced)

-1 lb. ground beef or ground turkey

Brown the meat with the onion, pepper, and garlic. Drain.

In a pot, mix the meat with the following:

-1 can kidney beans

-2 cans black beans

-1 can corn

-1 can stewed tomatoes

-1 8 oz. can tomato sauce

-1 tsp. chili pepper

-1/2 tsp. basil

Simmer for a while. The recipe says at least 30 minutes, but I did it for about 10 minutes tonight, and it was still delicious. Top with crackers and cheese. YUM.

Filled Lemon Cupcakes

2010-01-15T09:13:00.000-08:00

This recipe was contributed by Chrissy Carlson via Sarah McKenna. Chrissy says that these divine cupcakes are her favorite, but they are only for the truly sweet-teethed out there. A few variations that she has tried are listed below the recipe for those of you who are big lemon people. (I can't wait to try to chocolate variation......yumm......)

Filled Lemon Cupcakes

For 12-18 cupcakes, you need:

1 package lemon-flavored cake mix (and all of the ingredients that you need in order to mix together the mix....eggs, oil, etc.)

1 dry package cheesecake pudding mix

2 cartons lemon-flavored frosting

2-3 cups powdered sugar

lemon candies

Mix the cake, adding the pudding mix as a last step. When filling the cupcake tin, alternate every other cup, and fill each one almost full. You want it to spill over the sides a little...don't worry, just grease the pan well. (This is why one box of cake mix won't quite make the usual 2 dozen cupcakes.) Bake and cool.

Mix together the canned frosting and powdered sugar. Using the long end of a wooden spoon. Poke a hole through the top of the cupcake all the way to the bottom, so that there is a tunnel running from top to bottom. Pipe the lemon frosting into the cupcake until the top starts to bulge. That's how you know it's full of yummy frosting. Then you can swirl some more icing around the top, and top the whole thing with a lemon candy, right in the center. Repeat for all of the cupcakes.

Other yummy variations I've tried:
*Chocolate cake with chocolate frosting and chocolate chips on top

*Spice or carrot cake with cream cheese frosting and a candy corn or candy pumpkin on top

White Chicken Lasagna

2010-01-10T22:20:00.000-08:00

This recipe was contributed by Ann Brown via Sarah McKenna. I (Sarah) tried it last week, and my husband and I both really enjoyed it. It is very unique and tasty. It does not require any cooking skill, but it does take a bit of time to assemble.

White Chicken Lasagna

approx. 10 no-boil, uncooked lasagna noodles

1 1/2 - 2 jars (16) oz. white Alfredo sauce (thinned with a splash of milk if desired)

1 1/2 tsp dried oregano

3 cups chopped or shredded chicken

1 can (14 oz) artichoke hearts

1/2 cup chopped red bell pepper

1/4 cup finely chopped onion

1 garlic clove, pressed (or 2 tsp minced garlic)

3 cups (12 oz) shredded mozzarella cheese (keep 2 handfulls for the top)

1 package (4 oz) crumbled feta cheese

2+ cups packed fresh baby spinach

Mix:

1. In a small bowl: Alfredo sauce, milk and oregano.

2. In a separate, larger bowl: All remaining items.

Prepare:

1. Pour 2/3 cup of sauce mixture on the bottom of the pan.

2. Lay a few noodles.

3. Spread a handful of spinach over the noodles.

4. Spread approximately half of the chicken mixture over the spinach.

5. Pour approximately half of the sauce mixture over the chicken mixture.

6. REPEAT!

7. Finish the dish by topping it with a thin layer of shredded mozzeralla.

Cook:

Cover with aluminum foil and cook at 375 degrees for 45 minutes. Uncover and continue cooking for 10-15 minutes or until the sauce bubbles.

(Ann usually just covers it and lets it cook for approximately one full hour.)

Easy-Cheesy Chicken Tortilla Soup

2010-01-10T22:10:00.000-08:00

This recipe was contributed by Ann Brown via Sarah McKenna.

Ann's told me that this is very much a "feel it out" recipe. The ratios of chicken broth to cheese are easy to modify so that the consistency of the soup is to your liking.

Easy-Cheesy Chicken Tortilla Soup

1 1/2 - 2 cups cooked chicken cubed

1 jar of black bean corn salsa

(Any brand will do, but I usually try to go for the more "homemade looking brands" . . . not Pace.)

1 lb. Velveeta, cubed

2 (15oz) cans of chicken broth

1 (15oz) can corn (drained) (or 1/2 bag frozen corn)

Stir broth, chicken, salsa and corn together. Simmer for 10 minutes. Add cubed Velveeta, stir and simmer until melted. Serve with chips and sour cream.

Cowboy Cookies

2010-01-03T18:26:00.001-08:00

This recipe was contributed by Rachel Nielson.

Dad's Winning Cowboy Cookies

(He won a church bake-off against all of the ladies!)

2 large eggs

1 cup sugar

1 cup brown sugar (packed)

2 sticks butter or margarine (at room temperature)

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 cups unsifted flour

2 cups regular oats (not quick oats)

1/2 bag of chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Mix together dry ingredients in a separate bowl and set aside.

3. Mix eggs, both sugars, and butter in a large mixing bowl. Beat on medium speed until mixture is thoroughly mixed and fluffy.

4. Add vanilla, and mix well.

5. Add dry ingredients and mix thoroughly.

6. Add chocolate chips, and mix well.

7. Drop cookies on sprayed/greased baking sheet.

8. Bake for 12-13 minutes. Take out when spongy on top. Be careful not to over bake.

Fettuccine Alfredo

2009-12-18T07:21:00.000-08:00

This recipe was contributed by Marie Newman via Sarah McKenna. Marie's comments and directions on making this delectable health food delicacy are below. Ha. :) This one is for you, Rachel!

Fettuccine Alfredo

3/4 lb uncooked fettuccine
6 Tbsp butter
2/3 cup whipping cream
1/2 tsp salt
dash of white pepper and ground nutmeg
1 cup freshly grated parmesan cheese (I use the packaged grated stuff in the refrigerator section)

Cook fettuccine according to package directions. While cooking, place butter and cream in heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir for 2 minutes more. Stir in salt, pepper, and nutmeg. Remove from heat and gradually stir in cheese until thoroughly blended. Pour sauce over fettuccine and toss to combine. Can serve with bbq chicken.

This is my favorite alfredo sauce because it is the cheapest! I know you can reduce cream and make it taste like Olive Garden, but I don't want to pay for all that cream and watch it reduce for forever. I think this tastes pretty good and it is so fast and easy. My sister would probably shake her head at me that I don't reduce my cream or buy the expensive parmesan blocks to grate myself. Don't tell...

Taco Soup

2009-12-18T07:20:00.000-08:00

This recipe was contributed by Marie Newman via Sarah McKenna. Marie's comments are below the recipe. Bon appetite!

Taco Soup

3/4 lb ground beef
1 medium onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, undrained
1 (16 oz) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated Cheddar cheese
sour cream

In large soup pot, brown ground beef and onion. Drain. Stir in tomatoes, beans, corn, and taco seasoning. Simmer 1/2 hour, uncovered. Serve topped with chips, cheese, and sour cream.

So easy and yummy! Sometimes I brown the beef and onion over the stove and then throw it in the crock pot for four hours if I have a minute in the middle of the day. That way you don't have to watch the simmer and worry about the bottom scorching.

Cheesy Broccoli Soup

2009-12-07T10:50:00.000-08:00

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried this soup, but I can't wait to make it! Mmmmm....cheesy soup..... Chelsea sent me a whole bunch of recipes, which I posted below, and most of them are soup. She says that this is the easiest of her recipes.

Cheesy Broccoli Soup

Makes enough for 10 bowls.  

1 tablespoon butter
1 medium onion, chopped  
1 large bunch broccoli  
3 medium potatoes, peeled and diced
6 cups chicken stock  
1 1/4 cups milk (lower fat grams by using skim)  
1/4 cup grated Parmesan cheese (can use less)  
Salt and pepper to taste
1 cup low-fat cheddar cheese, shredded (can use less)

Melt butter in a 4-6-quart soup pot. Saute onion until softened, about  three minutes. Cut broccoli into flowerets and thinly slice tender  upper portion of stems. Add to pot along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes.   Puree mixture in several batches in food processor or blender. Return  puree to soup pot and stir in milk, Parmesan cheese, salt and pepper to taste. Gently heat (a hard boil will cause the soup to break and  the milk to turn to curds!)  To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle  each bowl with a little bit of shredded cheddar cheese, put it on the  broiler for a second and serve, all hot and bubbly. Your family is  going to love it!  

Nutritional Data: Per serving: 234 calories; 15g fat; 10g protein; 15g carbohydrate; 3g dietary fiber; 21mg cholesterol; 1728mg sodium. Exchanges: 1/2 grain (starch); 1 lean meat; 1 vegetable; 0 non-fat milk; 2 1/2 fat. 

Corn-Sausage Chowder

2009-12-07T10:45:00.000-08:00

This recipe was contributed by Chelsea Fisher via Sarah McKenna. Once again, I have not tried it, but it looks easy!

Corn-Sausage Chowder

Makes 6 servings

Start to Finish: 30 minutes  

Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 17-ounce can cream-style corn
1 17-ounce can whole-kernel corn, drained
1 12-ounce can evaporated milk
Directions
1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until potato is just tender.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

Corn-Sausage Chowder
Makes 6 servings
Start to Finish: 45 minutes
Ingredients
•    4 cups peeled potatoes cut in 1/2-inch cubes (I used red potatoes and left the peels on)
•    2 cups water
•    1 teaspoon salt
•    1/2 teaspoon dried marjoram (oregano or Italian seasoning), crushed
•    1/8 teaspoon freshly ground pepper
•    1 pound bulk pork sausage
•    1 cup coarsely chopped onion
•    1 17-ounce can cream-style corn
•    1 17-ounce can whole-kernel corn, drained
•    1 12-ounce can evaporated milk

Directions:
1. In large pot, boil potatoes, water, salt, marjoram, and pepper.
2. Meanwhile, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
3. Add to potato mixture, and simmer for a total of 30 minutes (so about 15-20 more minutes), until potato is just tender.
4. Add cream-style corn and whole-kernel corn. Bring back to a boil.
5. Remove from heat, and add evaporated milk. Makes 6 servings.

Pumpkin Soup

2009-12-07T10:37:00.000-08:00

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried it, but Chelsea says that it is yummy! Please comment if you make it and let us know what you think!

Pumpkin Soup

2 Tablespoons butter
1 Onion
1 teaspoon minced garlic
1/8 teaspoon red pepper
1 teaspoon curry powder
¼ teaspoon ground coriander
Pinch cayenne pepper
1 large can pumpkin
2 ½ cups chicken broth
1 ¼ cups evaporated milk
¼ cup brown sugar

Sautee onion, add spices. Blend. Add pumpkin and broth. Blend. Add milk and sugar.

Mushroom-Stuffed Chicken Breasts

2009-12-07T10:33:00.000-08:00

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

It is hard to know whether a recipe really belongs on this blog when I have never made it, so I am just trusting the judgement of others here. The original form of this recipe doesn't look super easy to me, but at the bottom Chelsea made a note on how she usually makes it...which I think makes it qualify. If you make it please leave a comment so we know if you liked it!

Mushroom-Stuffed Chicken Breasts

(serves 4-6)

5 Tablespoons butter
½ pound mushrooms, chopped fine
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cup freshly-made bread crumbs
½ teaspoon nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ cup heavy cream
½ cup chicken broth

Preheat oven to 350°.
Melt 4 T butter in a skillet.
Add mushrooms, salt, pepper. Cook, stirring often, until mushrooms turn dark and absorb all the butter.
Remove heat & stir in ¾ c. of bread crumbs & nutmeg.
Divide mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.
Fold the chicken around the stuffing and place seam side down in a buttered shallow casserole or baking dish.
Melt the remaining T of butter and brush over the chicken.
Sprinkle w/ remaining ¾ c bread crumbs.
Pour on cream and broth.
Bake for 30+ minutes until lightly brown.

(Fanny Farmer Cookbook)

Or just throw the mushroom stuffing in the bottom of the pan, cover it with the chicken, and then pour the stuff on top of it. More like a casserole, but still tastes great.
—Chelsea

Cheesy Chicken Enchiladas

2009-11-26T20:04:00.000-08:00

This recipe was contirbuted by Laura Webb.

This recipe comes from my (Laura's) mother-in-law, Jan. She is an amazing cook and (unlike us) tends to spend a lot of time in the kitchen. So I was thrilled to discover how easy these enchiladas are. I always keep pepper jack cheese and green chilis on hand because the rest of the ingredients are no brainers.

Jan's Enchiladas

Serves about 4 people (but they make great leftovers, so I usually make extra)

Approx. 3 chicken breasts, cooked and shredded

1–2 smalls cans of chopped green chilis (I think Ortega brand medium are the best)

Soft taco sized flour tortillas

1 lb. Pepperjack cheese

½ lb. Cheddar cheese

1 can Cream of Mushroom soup

½ pint sour cream (thinned slightly with milk so it is more runny than super thick)

Mix shredded chicken with 1 can green chilis. Load tortillas with chicken mixture and a generous amount of both cheeses. Roll tightly and place in shallow pan. Mix the cream of mushroom soup, sour cream, and second can of chilis if you want more "kick." Pour sauce over enchiladas. Sprinkle remaining cheese over the top. Bake at 350º until bubbly (about 30 mins).

NOTE: They are still delicious even if you cut back on the cheese. I am a BIG TIME cheese lover, and even I never use that much.

ENJOY!!

Quick and Easy Waffles a la Our Dad

2009-11-26T12:08:00.001-08:00

This recipe was contributed by Mike Westover, our father, who is always exceedingly amused by himself. :)

Quick and Easy Waffles

Open freezer and remove Eggo box.

Place two frozen waffles in toaster.

Push down handle of toaster, then wait.

When waffles pop up, remove and place on a plate.

Slather waffles with peanut butter (chunky, not creamy).

Pour heated syrup on top and eat with a fork.

Yum.

Chicken Pot Pie

2009-11-22T19:08:00.000-08:00

This recipe was contributed by Rachel Nielson.

This recipe for chicken pot pie is easy and fast. It's not particularly healthy, but it's a good "company meal." It makes enough filling for two good-sized pies (which is a lot). I usually make one pie, and then I freeze the rest of the filling in a gallon bag to use another time. (Or you can give away the second pie--whenever I bring this pie to people who are sick, who have had babies, etc. I get rave reviews!)

Melt 1.5 sticks of butter in a skillet.
Slowly add 1 cup flour. Stir until mixed.
Slowly add 2 1/2 cups chicken broth. Stir until mixed.
Slowly add 2 cups milk. Stir until a thick gravy sauce has formed.
Add 1 packet of dry ranch dressing.
Add salt and pepper to taste. This is very important or else the filling in bland.

Add as much of the following as you'd like:

-Cooked and shredded chicken
-Frozen peas
-Frozen corn
-Sliced potatoes (I use them from a can)
-Cooked and chopped carrots

Pour filling to two pie crusts. (I used the roll-out Pillsbury crusts that you can find in the dairy aisle of the grocery store.) Add top crusts. Make sure to cut slits or a design into the top crust, so the air has a way to escape.

Bake at 425 until the crust is golden brown. (about 30 minutes?)

Emily's Zucchini Soup

2009-11-22T11:17:00.001-08:00

This recipe was contributed by Sarah (Jacobs) Huff via Sarah McKenna.

Emily's Zucchini Soup

Saute until tender:
2 medium zucchini, chopped (green and yellow crookneck are pretty together)
1 medium onion, chopped
2 T parsley
1 t dried basil (use more if you've got fresh)
1/3 C butter

Stir in:
1/3 C flour
salt and pepper to taste, about 1 t salt and 1/4 t pepper

Stir in:
3 C chicken broth
1 t lemon juice

Let boil for 2 minutes, then add:
1 can of diced tomatoes
1 large can of evaporated milk
2 C of frozen corn

Reduce heat and simmer for 5 minutes. Just before serving add:
1/4 C parmesan
2 C shredded cheddar

Paulette Corn Bread

2009-11-19T21:00:00.000-08:00

This recipe was contributed by Sarah McKenna.

This is an extremely easy recipe for the sweetest, moistest cornbread on this planet! Our dad calls it "Paulette Corn Bread" because my mother-in-law, Paulette, made it once while he was eating at their home with us. In reality, it comes from a cookbook called The Essential Mormon Cookbook: Green Jell-o, Funeral Potatoes, and Other Secret Combinations. What a clever title! We always make this to accompany the infamous chicken tortilla soup, so I thought I'd better post it as well. Enjoy!

**Please note: This recipe is for a SQUARE PAN! For a 9x13 pan, DOUBLE IT and cook it for a bit longer.***

Cousin's Corn Bread (a.k.a. Paulette Corn Bread)

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk

Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. (For this recipe I don't think it really matters, so I always just throw them in the same bowl to save on dishes. But that's just me.) Combine creamed mix, dry mix, and milk. Blend. Bake in a square pan at 375 degrees for 30-40 minutes.

This cornbread is super yummy with honey butter! Just mix equal parts softened butter and honey, and then throw in a dash of vanilla. Yum!

The BEST Chicken Tortilla Soup in the World!

2009-11-18T09:02:00.000-08:00

This recipe was contributed by Sarah McKenna.

This soup is divine. It has become a family staple, and I mean a serious staple. Our dad makes himself a batch and then eats it every day for a week. Know why else it is great? It makes a gigantic batch, so unless you are feeding a huge group of people, you will have some left over to freeze. So here it is . . .

Chicken Tortilla Soup

INGREDIENTS

3 cans chicken broth

1 can beef broth

2 cans tomato soup

2 cans Rotel tomatoes

1 chopped onion

2 chicken breasts, cooked and shredded

1/2 c. fresh cilantro

1 T chili powder (you can add a bit more or less with the spices)

1 T cumin

1 can black beans, drained

1 can corn, drained

1 can garbanzo beans, drained

DIRECTIONS

Place all ingredients into a large pot. Bring to a boil; turn down heat and simmer for at least one hour. Serve with shredded cheese, sour cream, and tortilla chips on top.

Enjoy!

Our Mother's Divine Pumpkin Bread . . . Yum!

2009-11-09T08:51:00.000-08:00

This recipe was contributed by Sarah McKenna.

In the spirit of this lovely fall season, the first recipe that we are going to share is our mom's divine pumpkin bread. YUM! Seriously. It is so easy---throw everything in a mixer and bake---but perfectly moist and scrumptious. Whenever I make it people rave about it and say it's the best pumpkin bread ever. They think that I am quite skilled. Little do they know. :) Enjoy!

Chocolate Chip Pumpkin Bread

3 1/3 cups flour

3 cups sugar

1 teaspoon nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons cinnamon

Mix together.

Add:

1 cup cooking oil

2/3 cup water

4 eggs

2 cups canned pumpkin

Mix well.

Add:

1 cup chocolate chips (or nuts or coconut)

Pour into 2 or 3 greased and floured bread tins. (Baking PAM, baby! It ROCKS!)

Bake for one hour at 350 degrees.

Lazy Chefs Unite!

2009-11-09T07:22:00.001-08:00

I have always been a lazy chef. Cooking was just never my thing. Baking more so, but I still only enjoy it when I have a lot of time, a place to really showcase my final product, and someone else to do the dishes for me after it's all over. Every since my baby boy was born I have been even less inclined to cook, and I find myself collecting easy recipes from friends and eagerly emailing out any newly found easy and delicious recipes, especially to my sisters. And that is why we have decided to start this multi-author blog. I envision it as a place for all of us lazy chefs to unite and share our best easy recipes in an attempt to make other lazy chefs' lives a little bit more delicious. If you would like to join in our effort by contributing an occasional recipe or by becoming a regularly contributing author on this blog, then please email us at forcedtocook@gmail.com. Happy Cooking!