Filled Lemon Cupcakes

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

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

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

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

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

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

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

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

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

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

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

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

This recipe was contributed by Rachel Nielson.  

 This recipe is my crowning glory as a chef.  I created it.  Yes, it's true...I, Rachel Westover Nielson, the laziest, worst chef in the world, created a recipe that is delicious.  Amazing, right???

When we were little, my mom made a chicken pot pie that we all loved, but she never wrote down the recipe; so when she passed away, we thought the recipe was gone forever.  But a few years later, I was eating a dish with a white sauce base, and I realized that it tasted very similar to my mom's famous pot pie.  Using that recipe as a basis, I started experimenting with white sauces, and I eventually figured out how to make a pot pie filling that tasted a lot like my mom's...but even better.  I am going to go ahead and say that this pot pie is delicious.  I am allowed to brag about this one achievement in my life because I am a terrible cook overall, so this pie is especially impressive.

It's not particularly healthy, but it's easy and fast, and it's an impressive "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 2 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

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

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!