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?