Favorite Pizza Sauce

Admittedly, I am a canned pizza sauce kind of girl. Well I was out and came upon this recipe (allrecipes.com). I found it oh so delicious and will never use store-bought sauce again. I do think some stewed or pureed tomatoes would be a nice addition.

1 (6 ounce) can tomato paste
1/3 cup extra virgin olive oil
2 cloves garlic, minced
Water-- add to dilute sauce to desired thickness
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Water to thin sauce-- 1/2-1 cup

Mix together the tomato paste and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Chicken Tacos

From all recipes with modifications. Can be served in tortillas, a top a salad, or any way you like.
1 1/2 pounds skinless, boneless chicken
breast meat - cubed
1/4 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Cereal Treat

Cereal Treat ala Grandma Westerberg

4 C. Cheerios
4 C. Special K
4 C. Rice Chex
4 C. Kix

2 C. sugar
1 C. butter
¾ C. Karo
Dash of salt
1 C. cream or half & half
1 tsp. vanilla

Mix cereals together in a large bowl. Bring butter, sugar, karo, and salt to a boil. (out lid on to dissolve sugar) Add cream and cook to soft ball stage. Add vanilla and our over cereal.

French Chocolate

Grandma Johnson's French Chocolate (Christmas Morning)

2 squares unsweetened chocolate
1/2 c. cold water
1/2 t. salt
3/4 c. sugar
1/2 c. whipping cream, whipped

Combine chocolate and cold water in saucepan. Cook over medium heat, stirring constantly until thickneed. Add salt and sugar and continue to cook for 4 min. Remove from heat and cool half an hour. Fold in 1/2 c. whipping cream, whipped. To serve, use 1 T. chocolate mixture per cup and add hot milk. Serve piping hot.

Raspberry Jello Salad

I'm going to start posting our traditional Christmas foods. So, in no particular order:

Grandma Johnson's Raspberry Jello Salad
1- 6 oz pkg sugar-free raspberry Jello
1 pkg frozen unsweetened raspberries
1 can crushed pineapple
2 bananas, sliced in circles

Make Jello according to package directions. Mex raspberries and pineapple and refridgerate. Add sliced bananas before Jello solidifies (otherwise they will sink to the bottom).

Garlic Lime Chicken

We eat a lot of chicken. Since I was tired of Parmesan Chicken, I wanted to sample something new. This is similar to Parmesan Chicken in consistency. (I served it with green beans and sweet potato fries)

I've found the key to making good chicken is using a metal meat mallet to pound it thin. This not only makes your chicken go farther, but makes it nice and tender. If you don't have one, invest. I got mine at TJ Maxx for $3.99

Garlic Lime Chicken
Ingredients
2 T. butter
4 cloves garlic, minced
1/2 lime, juiced
3/4 cup dry bread crumbs (If you use Italian style, you don't have to add parsley or oregano)
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded Cheddar cheese (or less. It really doesn't need much)
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes, then add lime juice.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Sweet Potato Fries with Honey Lime Dip

Baked Sweet Potato Fries
2 medium-sized sweet potatoes* (I boiled them just until they were tender on the first layer. This really helped make cutting them into fries easier. I peeled them just as you would a Russet Potato.)
2 T extra virgin olive oil
1/2 t cumin (The cumin seemed a little strong. Next time I don't think I'll use it)
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. Place the fries on the baking sheet. It's very important that they are not touching, After 15 minutes take pan of oven and flip the fries. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown.

Honey-Lime Dip for Sweet Potato Fries
(Note: this recipe made more than enough. You could half it and be just fine)
6oz container plain, low-fat yogurt
1 T mayo (I used fat free)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley (I didn't see add the last 3 ingredients by mistake. Turned out to be delicious without them)
1/2 t granulated onion
3/4 t kosher salt

Honey Lime Chicken Enchiladas

I really hate sourcream enchiladas, so I've been searching for an alternative. I found this on the 61st Ward Wives site and made some changes. It's completely different from what you'd expect in a homemade enchilada, but it's absolutely delicious. Even dairy boy himself gave it a thumbs up. It would also be good on a salad with some torilla chips on top.

Honey Lime Chicken Enchiladas
9 TBS honey
7 TBS lime juice
1-1/2 TBS chili powder (to taste depending on how much kick you want)
1/2 t. cumin
1 clove garlic, crushed
1 lb. chicken, cooked and shredded (2-3 large breasts)
1 can black beans, drained and rinsed.
1 can corn, drained and rinsed.
4-6 flour tortillas (I use Smart & Delicious high fiber tortillas. They are only 50 calories and taste better than other wheat tortillas I've sampled).
monterey jack cheese, shredded
16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic, and cumin together and toss with chicken. Let it marinade for a few minutes before adding corn, beans, and cheese (I don't really think it needs cheese. I probably added a very small handful, but it's not necessary unless you have calories to spare). Mix well. 2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.3. Fill tortillas with chicken and cheese and put in pan. 4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.5. Bake at 350 for 30 minutes until brown/crispy on top.

Artichoke Chicken

I really liked this recipe. It is quite easy as well. Patrick just thought it was "OK" but I think he is prejudiced against fat free ingredients. I served it over rice with a side of roasted asparagus.

From all recipes with modifications.
Artichoke Chicken
Ingredients
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (fat free)
1 clove garlic, crushed
pepper to taste.
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CITRUS SALAD

Dressing:

1/3 cup oil (I use olive)

Juice of 2 limes

2 Tbsp orange juice

2 Tbsp sugar

Zest from 2 limes

Zest from 1 orange

Salad:

8 Cups torn lettuce (I have used Romaine, Spinach or Spring mix. All good)

1/4 red onion, finely chopped

Strawberries

1 large orange

3-4 kiwis

1/2 cup pomegranite

1/4 cup dries cranberries or golden raisins

Combine ingredients, add salad dressing and toss until well distributed.

WHITE CHILI

*this serves 12, you may want to half it

4 cans of white beans

2 cans of white corn

2 small cans green chilis

3 cups chicken broth

1 chicken boullion cube

4 cup cubed chicken, cooked

2 medium chopped onions

1 TBSP oregano

1 TBSP garlic powder

2 TBSP ground cumin

24 oz sour cream

4 C. Monterey jack cheese

Sautee onions. Mix everything together except the sour cream and the Monterey jack cheese. Cook for 30 minutes. Add sour cream. Cook another 15 minutes. Top with Monterey jack cheese.

COCONUT CREAM PIE

1 ½ cups half-and-half

2 eggs

¾ cup white sugar

1/3 cup corn starch

¼ tsp salt

1 cup flaked coconut

1 tsp vanilla extract

1 - 9 inch pie shell, baked

1 ½ cups coconut milk

½ cup toasted coconut

In a medium saucepan, combine half-and-half, eggs, sugar, corn starch, coconut milk and salt. Bring to a boil, stirring constantly (otherwise eggs will clump). Once thickened, remove from heat and stir in flaked coconut and vanilla. Pour into pie shell and chill. Top with whipped cream and toasted coconut.

PIE CRUST

1 cup flour

1/4 teaspoon salt

½ cup butter flavored crisco

1/4 cup COLD water

Mix flour and salt. Cut in crisco with a rubber spatula (make sure all the flour is mixed in, should be in small clumps). Stir in water with a fork all at once. Shape into a rectangle and roll out. Makes 1 pie crust, double if top needed. Bake according to pie directions or if it is a cold pie prick bottom with fork and bake at 425 degrees for 6-7 minutes.

PUMPKIN BARS

4 eggs
1-2/3 c. sugar
1 c. oil
1-15 oz can pumpkin
1 t. salt
2 c. flour
2 t. cinnamon
2 t. baking powder
1 t. soda

Mix eggs, sugar, oil and pumpkin together until light and fluffy. Mix dry ingredients and add to mix. Beat well. Pour into 15X10 pan and bake at 350 for 25-30 min. Frost when completely cool.

Cream Cheese Frosting
1- 3 oz pkg cream cheese
1/2 c. softened butter
1 t. vanilla
2 c. powdered sugar.

Cream butter and cream cheese. Add vanilla and powdered sugar. Beat until smooth.

would someone post the recipe for pumpkin bars?

BEST EVER COCONUT HOT CHOCOLATE

This is the best hot chocolate I've ever consumed in my life. This recipe serves two.

2 cups milk

1/4 cup unsweetened coconut milk

2.5 tbsp sweetened condensed milk

2 tbsp unsweetened cocoa powder

1/2 tsp vanilla

I add all ingredients in my cocoa latte machine (definitely worth the $20 at walmart) and let it mix and heat up, then serve with mini mallows. If you are unfortunate enough not to have this clever contraption I am certain this could be made on the stove.

Also, if you like your hot chocolate sweeter I suggest adding more sweetened condensed milk, but you can always test taste and adjust as needed.

Jerk Chicken with Coconut and Pineapple

This recipe is similar to MB's pineapple fajitas, with the addition of pineapple juice, coconut, brown sugar and served over rice.  yum! 

2 skinless, boneless chicken breast halves, cubed

1 (20 oz) can pineapple chunks 

1/3 cup shredded coconut

1 1/2 tablespoons brown sugar

jerk seasoning

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes

desired vegetables - I like to use green and red peppers, onions cut in chunks and mushrooms

olive oil

salt and pepper to taste

brown rice

Season chicken with jerk seasoning and saute in olive oil.  Stir in the pineapple and its juice, coconut, brown sugar, cinnamon and red pepper flakes (I add more jerk seasoning as well).  Add desired veggies; reduce heat to low and simmer.  Serve over rice.

Chicken Milano

I got this recipe on allrecipes.com and made some adjustments.  It is extra delicious.

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

3/4 cup chicken broth

1 cup heavy cream

1 pound skinless, boneless chicken breast halves

olive oil

2 tablespoons fresh basil, chopped

8 ounces pasta (of choice)

In a saucepan over low heat, melt butter; add garlic, tomatoes and chicken broth.  Increase to medium heat and bring to a boil.  Reduce heat and simmer, uncovered, for about 10 minutes. Add the cream and bring to a boil, stirring.  Simmer over medium heat until the sauce is thick enough to coat the back of a spoon (this takes about 10 minutes).

Meanwhile, bring a pot of water to boil, add pasta and cook until al dente; drain.

Season the chicken with salt and pepper and saute in olive oil.  Transfer to a plate, cut into diagonal slices; cover and keep warm.

Transfer the pasta to serving plates, top with chicken and coat with sauce; serve (I topped it all with parmesan cheese).  

Cafe Rio Pork, Revised

I read on one recipe blog that the addition of Coke/Dr. Pepper doesn't add much to the flavor but serves as a meat tenderizer. I haven't tried the recipe without it, but it always seemed to be an odd addition. For more Cafe Rio cheats, visit THIS post.

Sweet Pork
3-4 lbs. Pork Butt/Shoulder
2- 10 oz. Mild Red Enchilada Sauce (use med or hot if you want more spice)
1 can Coke or Dr. Pepper
1 tsp. Salt
1 clove garlic, crushed
1 t. cumin
2 t. chili powder
1 t. cayenne pepper
2 c. Brown Sugar
1 can chicken broth (to cook pork in)


Cook Pork in crock pot for 4-6 hours, in chicken broth. Drain water, shred pork, mix the rest of the ingredients, cook another 1-2 hours in crock pot. Serve a top tortillas with cheese, salsa, romaine lettuce, guacomole and cilantro lime dressing (below).
++++++++++++++++++++
Cilantro Lime Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno, seeded (I use 1/2)

Make ranch dressing according to package directions (I use fat free ingredients to cut calories-- still delicious). In a blender or food processor whirl together the tomatillos, cilantro and jalapeno. Now add the garlic and lime juice to your blended mix. Blend again. Combine with ranch dressing and enjoy.

Banana Bars

Yes, there was a sale on ripe bananas at Walmart. I can't pass up a good deal. This is one of our very favorite desserts. It's a great way to use your brown bananas!

2 c. flour
2 t. baking powder
1/2 t. salt
2/3 c. butter
2/3 c. sugar
2/3 c. packed brown sugar
1 t. vanilla
1 egg
1 c. mashed ripe bananas
1 c. semi-sweet chocolate chips

Cream butter and sugars, add egg, then flour, salt, baking powder and mix well with beaters. Add bananas and chocolate chips. Bake in an 9X11 pan at 350 for 20-25 min.

Banana Bread

This recipe is my mom's and is superior to all others I've tasted.

1 c. sugar
1/2 c. vegetable oil
2 eggs
2 c. flour
1 t. soda
1/4 t. salt
3-5 large mashed bananas (ripe)
pecans or walnuts

Mix ingredients by hand. Add nuts (whole, not chopped) and stir well. Pour into a greased long loaf pan (or two regular sized loaf pans-- otherwise it will not cook through). Bake 45-60 min at 350.

Cashew Chicken

From allrecipes.com with modifications by me.

Sauce:
1 T. sugar
2 t. cornstarch
2/3 c. water
4 T soy sauce
2 T. vegetable oil
Mix and let stand.
===============
2 cloves garlic
grated fresh ginger or 2 t. dry ginger
2 chicken breasts, cut
1 small onion, cut in wedges
1/2 c. cashew halves, rinsed to remove salt
Other vegetables, diced(broccoli, carrots, snap peas, etc)
rice

Meanwhile, cook rice separately. Cook chicken, adding garlic and ginger then onions, vegetables and cashews when vegetables are tender. Add Sauce mixture and stir until thickened. Serve over rice.

Chipotle Burgers

This was absolutely a restaurant quality burger. I used about 1 lb of beef and it made 4 good sized burgers. The thing that makes this burger is the mayo. Although I'm not a mayo fan, this was delicious. The recipe writer suggests serving with pepperjack cheese. We garnished with avacado, romaine lettuce, and a tomato. Delicious.

picture from ourbestbites.com

Southwest Chipotle Burgers

(Recipe by Our Best Bites) Burgers:

1 1/2 lb ground chuck or ground sirloin

1-1/2 chipotle peppers canned in adobo sauce, diced (Hint, chipotle peppers are by the Mexican food and canned peppers. By the smallest can they sell. Use more peppers if you like a burger with more kick.)

1 1/2 T adobo sauce (from the chipotle chili can--this is at the bottom of the can)

1/4 C finely chopped onion

1 t garlic powder (I used 2 cloves crushed garlic)

1/2 t cumin

1 1/2 t kosher salt

1/4 t pepper

Place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.

Chipotle-lime Mayo:
1/2 C Fat free Mayo

2 t lime juice

1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

Place mayo, adobo sauce, lime juice and cilantro in a small bowl.
Stir it all together. (I halfed the recipe and still had plenty of mayo left over) .

Sadler Burgers

I love this recipe because it adds a little flair to the traditional hamburger. Recipe courtesy of Patrick's former boss.

Sadler Burgers

1 lb ground beef
1 T. ketchup
1T. BBQ sauce
1 t. worchestershire sauce
2 t. steak sauce
2 t. minced dry onions (I used fresh the first time and left it out the second. I don't think this is an essential ingredient)
1 t hamburger seasoning (McCormick)
1/2 t. pepper

Mix all ingredients together and form into burgers. Makes 5 hamburgers.

Playdough

This recipe stolen from Jill.
I don't think it's intended to be eaten, but Amelia is likely to sample it.

Best Playdough
from this link, modified here to show what I did
In a deep saucepan (3 quart or so):
2 cups flour
1/2 cup salt
2 tsp. cream of tartar
Add:
2 cup water
2 Tbsp oil Whisk until smooth.
Cook over medium-low heat until nearly playdough is nearly set (i.e. no liquid is sloshing around your pot. Mixture beginning to hold itself together). Be careful not to let the bottom scorch!
Add:
2 Tbsp. imitation vanilla extract
Stir until vanilla is blended.
(The vanilla extract seems improve the texture and adds a nice scent as well.)

Chicken Pasta Salad (aka Chicken Tar-Tar)

This is an easy recipe aside from the fact that there is a lot of chopping required. In addition, it makes a lot! I usually serve this with parmasean breadticks.

2-3 c. large shell macaroni, cooked (I also use those spirals)
4 c. cooked chicken, diced
2 c. diced celery
2 c. diced apple (leave skins on)
2 c. red grapes, cut in half
2 cans sliced water chestnuts, drained
2 T. green onions, chopped
1 1/2 c. slivered almonds
Chop and combine, adding apples last
:::::::::::::::::::::::::::::::::::::::::::::::::::::
Mix together the following and add to chopped ingredients:
1-1/2 c. Kraft Coleslaw dressing (found by other salad dressings in store)
1-1/2 c. Miracle whip salad dressing

Chill and serve

Bacon and Sun-Dried Tomato Alfredo Pasta (with chicken)

This is a Weight Watchers recipe with modifications.

1 large chicken breast, cut in pieces
8 oz. multi grain pasta
1- (10 oz) package refrigerated light Alfredo sauce (I used bottled Barilla and it was very good)
1/2 c sun dried tomatoes, juliened
Precooked Bacon (I used Hormel real bacon bits from Sam's Club)
3-4 T chopped fresh basil
1/4 t. ground pepper

Cook chicken over the stove, adding 2 cloves crushed garlic, 1 T olive oil and a dash of white wine (optional).
Cook pasta according to package directions. While pasta cooks, combine Alfredo sauce and tomatoes in saucepan. Cook over low heat, stirring occassionally, until tomatoes are juicy and plump. Microwave bacon according to package directions and crumble.
The recipe suggests combining pasta and sauce, I wanted to control my Alfredo intake, so I dished up the pasta, covered with chicken, then topped with Alfredo sauce, bacon bits, and basil.

I also think cooked mushrooms would be good in this dish. You could serve it with a green vegetable, salad, or breadsticks. Quick and easy.

Chicken and Wild Rice Casserole

This is Patrick's favorite meal. It makes quite a lot.

2-3 chicken breasts, boiled and cubed
1 pkg. fresh mushrooms
1 onion, diced
2 boxes Uncle Ben's Wild Rice (NOT instant)
1 pint cream (the littlest carton they sell--whatever that is)
8 oz. chicken broth.
Cheddar Cheese

Cook Wild Rice according to package directions (make sure to stir in spice packet). Meanwhile Cook mushrooms and onions in a frying pan with a bit of olive oil. Combine chicken, rice, mushrooms and onions in a large casserole dish. Stir until well distributed. Pour chicken broth and cream over top. Cover and cook at 350 for 1 hour, topping with cheese the last 10 min. Serve immediately

Fruit Dip

I tried this for a party and thought it was simple and delicious.

1-7 oz jar of marshmallow cream (I did think the dip was too sweet-- I would try less next time)
1 pkg. low-fat cream cheese, softened
1/8 lime, juiced or 1 T orange juice
1 t. vanilla

Whip cream cheese until smooth. STIR in marshmallow cream followed by juice and vanilla. Serve with strawberries, bananas, apples, or other fruit of your choosing.

Baked Mashed Potatoes

To make this recipe a bit healthier, I use all fat free dairy products. They are still delicious.

2-1/2 lbs. potatoes
3 oz cream cheese
1/2 c. sour cream (I added more to taste)
1/4 c. milk

salt and pepper to taste

Place potatoes in a large pot and cover with water. Bring to boil and simmer until soft. Drain and mash. Add sour cream, cream cheese, basil, and garlic. Combine using a mixer until smooth.

Spread in baking dish and cook at 325 for 30-45 min or until hot.

This makes enough for 6 servings.

Chocolate Peanut Butter Cup Cookies

These are the most delicious peanut butter cookies ever. Be warned, they are very sweet. Also, Justin and I like them much better the next day.

1 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup semisweet chocolate chips

1 cup peanut butter chips

10 reeses peanut butter cups, cut into eighths

Cream together the butter, peanut butter and sugars. Beat in the eggs and vanilla. Combine the flour, cocoa and baking soda. Add to the cream mixture. Stir in the chocolate chips, peanut butter chips and peanut butter cups. Bake at 350 degrees for 8-10 minutes. Let cool

* I always freeze the peanut butter cups before cutting them up and adding them.

Wicked Good Steak Marinade

From allrecipes.com with modifications.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 cloves crushed garlic
2 tablespoons dried basil

Mix ingredients, set steak in marinade for 2-4 hours. Grill steak to perfection and serve.

Caribbean Chicken Salad

This salad is reminiscent of Chili's Caribbean Salad. I like this recipe very much. The dijon in the salad dressing does make it a bit spicy. Also beware of putting too much onion in the salsa. I made this for a lunch group and let the ladies build their own salads.

Chicken
2-4 skinless, boneless chicken breast halves, pounded
1/2 cup teriyaki marinade sauce
Seal chicken in plastic bag, cover with marinade and let sit for at least 2 hours (mine sat over night). Just before serving, grill chicken breasts to perfection and slice in strips.

Salsa
2 tomatoes, seeded and chopped (could use more)
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
Juice of 1/2 Lime

In a small bowl mix the tomatoes, onion, jalapeno pepper, lime, and cilantro. Cover salsa, and refrigerate.

Dressing

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar (I used Splenda)
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice

In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.

3/4 pound mixed salad greens (I used 3 hearts of romaine)
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Lemon Pepper Chicken

We had this at WilSUN days this weekend and it was quite delish. The recipe is from LeAnn Whitesides (Laura's mom)

6 boneless chicken breast (laura used chicken tenders)
1 can cream of chicken or mushroom soup

1 tsp lemon pepper

1/2 c. milk

1 cup grated cheddar cheese

1/4 c. mayo

1 tbsp parsley

sprinkle chicken breasts generously with seasoning. Pre heat oven to 350. Bake chicken for 30 minutes. Mix remaining ingredients together to make sauce and pour over chicken. Bake and additional 20-30 minutes. Serve sauce over rice.

*Laura uses low fat everything and said it still tastes fabulous.

Fabulous Chicken Marinade

It's grilling season. Here is something new to try.

1 c. soy sauce
1/2 c. vegetable oil
3 T brown sugar
3 cloves garlic, crushed
1 T sherry (I used white wine and it was delicious)
4 boneless skinless chicken breasts pounded 1/2 inch thick

Combine ingredients. Marinade chicken at least 4 hours. Grill, basting with remaining marinade as chicken cooks.

The Ultimate Chocolate cake

This cake is divine. It has been tested by the most critical taste buds and passed the test.

1 cube butter

1 cup sugar

4 eggs

16 oz chocolate syrup

1 tbsp vanilla

1 cup flour

1 tsp instant coffee crystals

1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).

2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.

Filling:

1 pkg frozen raspberries, thawed (discard excess juice) and smashed

1 8-oz pkg cream cheese

1/2 cup heavy whipping cream

1/4-1/2 cup powdered sugar

1 tsp vanilla

1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.

2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.

Frosting, chocolate genache:

8 oz good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream.

1/4 tsp instant coffee crystals

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.

Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.

This cake is to die for.

Teriyaki Chicken Rice Bowl (from Rumbi's Island Grill)

This is a twist on the traditional stir fry. I used broccoli and carrots and it was delicious. Rather than serving the vegetables and chicken separately, I stirred them together with the Teriyaki and garlic sauce. I also chopped the chicken before I cooked it.

Ingredients:
1 cup rice (brown or white) prepared
1 skinless, boneless chicken breast approx. 4 ounces
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery - or your favorites)
1 teaspoon sesame oil (I used olive oil and it was delicious)
1/4 cup Teriyaki sauce (find this by the soy sauce)
Chili garlic sauce (also by the Asian foods: it is red and in a small jar. I used aprox 2 T.)
Method:
Cook rice according to package directions and keep warm.
Grill chicken breast (about 8-10 minutes in a grill pan or skillet). Or bake in oven (350° for about 45 minutes)

Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of chili garlic sauce together (I wasn't sure what this meant, so I tried about 2 T., it is spicy, so be sure to taste it before you go nuts) . Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.
Deven Moreno - Director of Operations/Rumbi Island Grill

Incredible Soft Sugar Cookies

I'm always on the hunt for a good sugar cookie recipe. These are amazing. They rival Old Grist Mill's cookie! Although I was leary about using shortening, I did it and it makes the texture very nice. The other thing I like about these is the fact that you can roll them in sugar and be done with it (no frosting, no cookie cutters, yeah!).

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. (I used a cookie scoop and they were perfect) Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Corn Bread

Here is a fabulous recipe for corn bread. It is slightly sweet, which I appreciate. David ate 1/2 the pan by himself.

1 1/2 cups cornmeal

2 1/2 cups milk

2 cups all-purpose flour

1 tablespoon baking powder

1 tsp salt

2/3 cup white sugar

1/4 cup brown sugar (my own addition..I thought it was tasty)

2 eggs

1/2 cup veggie oil

Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 15 minutes.

In a large bowl combine flour, baking powder, salt and sugar. Mix in cornmeal mixture, eggs and oil. I beat for about 5 minutes to make it light. Pour batter into a 9x13 greased pan.

Bake 30-35 minutes, or until a knife inserted in center comes out clean.

Crockpot Chicken and Corn Chili

This recipe is courtesy of my "SIL" Laura. It is quite delectable...and EASY!

4 chicken breast halves

1 (48 oz) jar salsa (I used mild)

4 tsp garlic powder

2 tsp ground cumin

2 tsp chili powder

pepper/salt to taste

1 can hominy drained

2 (11 oz) cans Mex style corn

1 can black beans rinsed and drained

Place salsa in crock pot and season with garlic powder, cumin, chili powder, salt and pepper. Place chicken in seasoned salsa and cook for 6 hours on low.

3-4 hours before you want to eat, remove chicken and shred. Return chicken to crockpot and add corn, beans, and hominy.

Simmer until ready to serve.

Cream Cheese Pound Cake

I love pound cake, and this is my very favorite recipe. It's awesome with fresh strawberries!


1 (8oz) pkg cream cheese 1 1/2 c butter
6 eggs
3 cups white sugar
3 cups flour
2 tsp vanilla extract


*make sure cream cheese, butter and eggs are at room temperature


Cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs, two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Barefoot Contessa's Chocolate Cake/cupcakes

1 cup sugar

1 cup butter

4 eggs

1 tsp vanilla

1- 16 oz can of chocolate syrup

1 cup flour

Cream butter and sugar. Add eggs one at a time. Add chocolate syrup. Sift in flour.

This recipe can be used for cake or cupcakes. Note there is no leavening agent, so this will not rise much while cooking. Cook at 350 until done.  

I have not tested out this recipe, but may in the future. Ina also suggests adding 1/2 tsp of instant coffee mix to intensify the chocolate taste.

Honey Wheat Bread

I am not an amazing bread maker. However, I was very impressed by how this turned out. It wasn't too heavy or dry, and even Patrick, a recovering Wonder Bread eater said it was good.

(from allrecipes.com)

2 c. warm water
2 c. whole wheat flour
1 T. yeast
1 t. salt
1/3 c. honey
1/3 c. vegetable oil
5 c. white flour

Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt and oil. Work white flour in gradually. Turn dough on a lightly floured surface and knead for 15 min (I just used the dough hook on my Kitchen Aid). When dough is smooth and elastic, place it in a well oiled bolw and let raise until doubled. Punch down dough, separate into two loaves, place in greased bread pans and allow to raise until 1 inch above pan.

Bake at 375 for 25-30 min.

Chocolate Cupcakes with a Kick

From Better Homes and Gardens April Issue

1 pkg.evil's food cake mix
1 1/4 c. sour cream
3 eggs
1/3 c. cooking oil
2 T instant coffee granules (if you have concerns here, try decaf or leave it out all-together. The cupcakes won't be quite as rich, but they'll still be delicious).
1/2 t. ground chipolte pepper (I used 1/2 t of ground red/black and I think it was too much, I'd use 1/4 t. next time).
1- 11.5 oz pkg semi sweet chocolate chunks (I used chocolate chips)
2 t. flour

Preheat oven to 350. Line 24 muffins with paper bake cuts. In bowl, combine cake mix, sour cream, eggs, oil, coffee crystals, and chipolte pepper. Beat with electric mixer on low for 2 minutes (batter will be thick). In a bowl, toss chocolate chunks with flour, fold into batter. Spoon batter into prepared cups. Bake 18-22 min or until tops spring back when lightly touched. Frost with white frosting, then drizzle with melted chocolate.

White Frosting:
8 oz pkg cream cheese
1/2 c. butter
2- 2-1/2 c. powdered sugar
1/2 t. vanilla

Beat softened cream cheese and softened butter with mixer on medium for 30 seconds. Beat in vanilla and gradually add 2- 2 1/2 c. powdered sugar until smooth.

Chocolate Drizzle:
2 oz semi sweet chocolate, chopped
1.4 c. whipping cream
Place chopped chocolate in small bowl. Meanwhile, bring cream to a boil. Pour over chocolate. Do not stir. Let stand for 5 min. Whisk until smooth. Place drizzle in a resealable plastic bag and seal off a corner. Drizzle chocolate over cupcakes.

Whole Wheat Pizza Crust

From allrecipes.com

1 t. sugar (I think I'd use more next time)
1- 1/2 c. warm water
1 T yeast
1 t. olive oil
1 t. salt
2 C. whole-wheat flour
1-1/2 c. regular flour

Dissolve sugar in warm water, then add yeast. Let stand until foamy. Stir in olive oil, and salt, then mix wheat flour and one regular flour. Knead until all flour has been absorbed and dough is smooth. Let stand until dough has doubled in size. Roll onto pan (I do not let it rise after, because it makes a thick crust if immediately placed in oven). Add desired ingredients.
(I top pizza in this order: olive oil, sauce, light covering of cheese, meats, veggies, then covering of mozza cheese)
Bake in a 425 degree oven for 10-20 min or until crust is golden and cheese melted.

German Pancakes and Buttermilk Syrup

German Pancakes
1 c. milk
1 c. flour
1/4 t. salt
dash of sugar
6 eggs
Combine ingredients using a mixer. Meanwhile, heat oven to 450 and melt 3-6 T butter in 9X11 pan. When butter is sizzling (this step is key), pour pancake batter. Continue cooking 10-15 min or until nice and puffy.

Buttermilk Syrup
1 c. sugar
1/2 cube butter (no substitutions)
1/2 c buttermilk
1/2 t. soda
1 t. Karo
1 t. vanilla

Mix ingredients (except vanilla) in sauce pan. Boil 5 min, stirring constantly. Remove from heat and add vanilla. Can be refrigerated. Delicious on all manner of breakfast food.

Marybeth's Easy Breadsticks

Although this isn't Marybeth's recipe, she perfected it.

1-1/2 cups warm water
1 T yeast
2 T sugar
1/2 t. salt
3 c. flour
1/3 cube melted butter

Dissolve yeast and sugar in water and let proof.  Add flour and salt gradually, mixing as you add. Once dough is formed, let sit for 10 min. Meanwhile, melt butter and sprinkle cornmeal in the bottom of two 8-inch. Split dough, forming two balls. Place the dough in each pan and using hands, flatten dough into a circle. Using a brush, brush on remaining butter. Top with garlic salt, salad seasoning, Italian seasoning and grated Parmesan. Use a pizza cutter, cut breadsticks in even pieces. Let rise 15-20 min or until fluffy. Bake 375 for 12-18 min or until light brown in color.
These can be frozen, but I recommend adding toppings once you are ready to cook.

Grandma W's Rice Krispy Balls

Posted in honor of Grandma and her Super Bowl parties.
A delicious alternative to Rice Krispy Treats.

1 can sweetened condensed milk

1 bag caramels, unwrapped (don't use generic)

1 cube butter

1 pkg. large marshmallows

Rice Krispy Cereal

Place caramels and butter in a bowl and microwave for 2 min, stopping every 30 seconds to stir. Continue heating until caramel and butter are completely combined. Then add sweetened condensed milk. Stir until all are combined. Pour cereal in a separate bowl. Pour several marshmallows in the caramel mixture and stir to cover. Use a spoon to move them one at a time to the Rice Krispy cereal. Roll each marshmallow until coated. Set on a jelly roll pan, covered with wax paper. Best if eaten after sitting out for a few hours or even over night.

Cheesy Chicken Vegetable Soup

I never would have tried this soup had I known it contains Velveeta. Let's just say my prejudices against Velveeta are extinct. This is a delicious soup. (You may remember it from the first annual Westerberg Christmas party.)
From my friend Emily Morrison, who is an excellent cook.

4 c. water
1 c shredded or chopped carrots
1 c. diced celery
2 c. cubed potatoes
1 medium onion
4 chicken bouillon cubes
Combine above ingredients and cook 15 min. Add the following a cook 15 more.
1 (10 oz) frozen broccoli
1 (10 oz) frozen cauliflower
Add the following:
2 cans cream of chicken
1 lb Velveeta, cubed
1-2 cups cubed cooked chicken breast pieces.
Heat through and serve.

Wisconsin Mac & Cheese

For anyone that has partaken of the deliciousness at Noodles & Co may dream about the mac & cheese. Here is my version..I make it with different amounts based on how much I make. It's like an experiment every time I make it.

Start by making a roux with butter & flour. I usually use 1-2 tbsp butter and 2 tbsp flour.

Then add desired amount of milk, probably about 1 cup (I use skim and it works great, but I think evaporated would also work).

Stir until thick.

Add your favorite cheese. I have found adding really sharp cheese is the tastiest. If it appears too thick add a bit more milk.

Pour cheese mixture over cooked pasta and top with grated cheese.

Every time I make this Mak comments on how much he loves it..and it only takes about 15 minutes!!