April 30, 2010

Blueberry Muffins


{all the kids love them...even sam}

Blueberry Muffins

2 eggs
1/4 c. vegetable oil or melted margarine
4 tsp. baking powder
3/4 c. milk
2 c. flour
1/2 c. sugar
1 c. blueberries

Mix milk, eggs and oil. Mix with other ingredients.
Add blueberries. Bake at 400 for 15 - 25 minutes.

I then juice 1 lemon and add 3Tbs. of sugar and glaze the muffins when they come out. Yum!

{This recipe is from Lorraine Alldredge. Cherry gave it to me about 5 years ago after we went to their cabin with them and had these yummy muffins. I'll post this recipe for her ;0)}

We love them and make them quite often. I buy/pick blueberries out here during the summer when they go on sale or are in season and then freeze them to use for things like this. Costco and Sam's club always have them for super cheap in the summer.

April 20, 2010

lemon cake


1 box Duncan Hines lemon cake mix
1 pkg. lemon instant pudding mix
1 c. water
1 c. oil
4 eggs
1 Tbsp. key lime juice

Mix all ingredients together and bake at 325 degrees for 45 minutes or til cake is done.

Icing:

2 c. powdered sugar
1/3 c. key lime juice

Mix well and pour over cake.

{This cake is so moist and YUMMY}

April 16, 2010

pesto pasta salad


PESTO PASTA SALAD


{not my kids fav, but matt and i loved it}

1.5 pound bow tie pasta
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
3/4 cups mayonnaise (I used light mayo with great results)
1/2 cup freshly grated Parmesan cheese
1 can/jar artichoke hearts
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook bow ties in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.

In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, cut-up artichoke hearts, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

snickerdoodles


SNICKERDOODLES

{so i have searched high and low for the perfect snickerdoodle recipe. i wanted the crispy outside with a chewy inside. well folks, thanks to my cookie-genius-neighbor, i've found it!}

1 C butter
2 C sugar
1 tsp vanilla
3 eggs
4 C flour
1 tsp baking soda
2 tsp cream of tartar

preheat oven to 375. cream butter and sugar. add vanilla and eggs. mix in dry ingredients. bake for 9-12 min.

Enchilada Dip


enchilada dip
1 pound boneless skinless chicken breasts
{I used my canned chicken}
1 can Cream of Chicken soup
1-8oz. carton of sour cream
1-8oz. package shredded cheddar cheese
1-4 oz. can diced green chiles
1 jalapeno pepper finely diced (optional)
1/2 onion
1/2 tsp. salt
1/4 tsp. pepper


Cook and shred chicken. Mix soup, sour cream, cheese, chili peppers, jalapeno, onion, salt, and pepper. Add shredded chicken.
Bake uncover in 2-3 quart casserole dish for 30 minutes @ 350 or until edges are golden brown and center is hot. (I always double the recipe and bake in a 9x13 pan.)
Serve with tortilla chips.

{this is perfect for the summer...sitting outside snacking on some chips and dip. the whole family loves this}

April 15, 2010

Citrus Water Punch

photo courtesy of my kitchen cafe

Citrus Water Punch

{Corinne...remember we used to have this at your mom's house and I LOVED it!}

2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice

In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together. Add sliced fruit and ice.

**if you have leftover punch, remove the sliced limes and lemons before refrigerating. The limes and lemons will give the punch an overly sour acidic taste if the punch is stored overnight that way.


{i found this at sisterscafe.blogspot.com}

April 14, 2010

Homemade Spaghetti Sauce

We had yummy Spaghetti Sauce last night for dinner and I wanted to share the easy recipe!
Photobucket
I made up a fresh tomato mozzarella salad to go with our spaghetti and it was so good. Photobucket
I did a freezer dinner exchange last night so I had to take my recipe x 3.
My kitchen looked a little funny with THREE big crockpots in it! Photobucket
It was a great deal, I cooked my spaghetti, divided it into gallon sized ziplocs and headed to my meet up with six of my girlfriends to exchange our food.
So for just a little more time/effort than cooking a normal dinner I came home with seven frozen meals for my family, including my own spaghetti sauce!
*Teryaki beef*
*Lemon-Lime Soy Chicken*
*Honey Lime Enchiladas*
*A chicken/sausage tin foil dinner*
*Meatloaf*
*Lasagna*
*Spaghetti Sauce*
It'll be so nice not to have to plan dinner. I just thaw out in the morning and bake/grill and voila . . . a yummy dinner! Here is the recipe for the sauce:
1 lb. ground beef 1 med. Onion -chopped 1 green pepper – chopped 3 cloves garlic – crushed or chopped 2 cans (14-15 oz.) diced or crushed tomatoes 3 cans (15 oz.) tomato sauce 1 can (15 oz.) black olives 2 cans (4 oz.) mushrooms – sliced 1 tsp. ground pepper 2 tbls. parsley leaves – dried 1 tbls. sweet basil leaves – dried 1 tbls. oregano leaves – dried Brown ground beef, onion, green pepper and garlic. Drain. In a large pot on medium, put the browned ground beef, onions, green pepper and garlic and add remaining ingredients in order. When you add the parsley, sweet basil, and oregano, crush in palms of hands to release more flavor before adding to sauce. Stir thoroughly and bring to low boil, reduce heat to low simmer. Cook at low simmer for at least and hour, but the longer the better. I usually just cook for 4-5 hours in my crockpot, time permitting. Serve over cooked spaghetti noodles. Freezes well and makes easy quick dinner. *recipe courtesy of my Mom's cousin, Peggy!

April 1, 2010

bunny cupcakes


our easter treat is all ready for our egg hunt tomorrow! can't wait!

i just used a box cake mix,

butter cream frosting that goes something like this:
1/3 C softened butter
3 C powdered sugar
1 t vanilla
milk to desired consistency

i cut {with scissors} the big marshmallows on the diagonal and then dipped them in the pink decorating sugar {b/c it was all nice and sticky}

i used pink jelly beans for the nose
blue jelly beans for the eyes
little marshmallows for the cheeks

March 29, 2010

Chocolate Cream Angel Food Cake



{one of my friends introduced me to this site...yummy treats! this cake was soooo yummy! i loved the chocolate whipped cream frosting!}

Chocolate Cream Angel Food Cake

1 Angel Food cake, baked and cooled completely


3 cups heavy whipping cream
2/3 cup powdered sugar
½ cup cocoa

1/2 cup toasted, slivered almonds


In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully add the powdered sugar and cocoa gradually and continue whipping. I find the best way to do this is to place the bowl in the kitchen sink and whip with a hand mixer so that when it splatters, it doesn't get the entire kitchen messy. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable - but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.


When the angel food cake has been baked and cooled completely, cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices.


Recipe Source: My Kitchen Cafe (melskitchencafe.com)

March 11, 2010

BBQ Chicken Pita Pizza

I had forgotten how much I love these, and how easy they are!
I haven't made them for a while!

Photobucket

4-5 Pitas
2 cups shredded, cooked chicken
BBQ sauce (I prefer Sweet Baby Ray's brand)
8 oz. shredded Monterey Jack cheese
1 zucchini, thinly sliced
1 small red onion, thinly sliced
A few fresh basil leaves, washed and cut into shreds

Preheat oven to 400ยบ.
Combine the chicken and a little BBQ sauce. Leaving a 1/2 inch border, spread each pita with a small amount of BBQ sauce. Sprinkle with cheese, zucchini, onion, and basil. Season generously with salt and pepper and spoon chicken onto pita. Bake on a baking sheet until golden and cheese is melted, 5-10 minutes. Serve immediately.

I used some of my friend Courtney's canned chicken and it was perfect! I prefer Sweet Baby Ray's brand of BBQ sauce, it's my favorite! Just the right amount of "tang". And, I like my veggies as thinly sliced as I can get them because they get a little bit crispy in the oven!

February 22, 2010

Crock Pot Mango Chicken

I got this recipe from my friend Kristen. It is super easy and is super yummy!

4 boneless, skinless chicken breasts
2 c. tomato based mango salsa
2/3 c. brown sugar
1 tbs. salt

Put all ingredients in the crock pot on low for 8-10 hours or high for 4-5 hours. Shred and use in tacos, burritos, enchiladas, etc.

*I added a 1/4 of an onion and some garlic, enjoy!

February 7, 2010

red velvet cake {frosting}



so, i always just use good 'ole
DUNCAN HINES RED VELVET CAKE MIX
for the cake part.
{why reinvent the wheel, right}
when i try to make this cake from scratch it always tastes bitter
b/c of all the red coloring you have to put in it.

just follow directions on the box and let cool before frosting

then i add this frosting:
{my grandma salmon makes it every valentine's day}

over med. heat, mix together
1 Cup milk
1/2 Cup flour
stir constantly until it forms a pudding-like texture
let cool to room temp

beat in separate bowl cream together:
1/2 C up softened butter
1 Cup powdered sugar
1 tsp. vanilla

slowly add pudding mixture
and whip until all combined
{i sometimes add more powdered sugar to thicken it up}


{the frosting isn't my fav by itself...but oh so yummy on this cake!}

January 31, 2010

Sweet and Sour Chicken

This is one of Rob's favorite dinners. I try not to make it too often because it is so HEALTHY! But it is delicious!

4 chicken breasts
1/2 green pepper in big chunks
1/2 onion in big chunks
1 or 2 eggs
1 can pineapple tidbits

Cut chicken into bite size pieces and marinate for 2 hours in:
1 tbs. soy sauce
1/2 tsp. accent
1 tsp. salt
1 clove garlic chopped

Stir and cover chicken in marinade. After chicken is marinated in above sauce, break eggs into chicken. Add enough cornstarch to make batter sticky. Fry in oil until brown.

Triple Sauce:
2 tsp. soy sauce
2 tbs. cornstarch
8 tbs. sugar
6 tbs. vinegar
4 tbs. ketchup
1 c. juice from pineapple plus water if needed to make 1 c.

Cook until thick. Saute onions and green pepper; add to sauce. Add pineapple and chicken last. Serve immediately over rice.

*I tried to find accent and couldn't find it so I made it without it and it is still yummy. Serve this with some Edamame from Costco and you feel like your eating at Pei Wei.

January 28, 2010

Butterscotch Bon-Bons







It was such a fun time making these, and now I'm FINALLY getting around to posting the recipe!

2 cups peanut butter
1/2 cup butter
4 1/2 cups (16 oz.) powdered sugar
3 cups crisp rice cereal
2-3 packages butterscotch chips

In saucepan, melt peanut butter & butter.
In large bowl, combine powdered sugar & cereal; pour peanut butter mixture over cereal mixtures.
Blend together with hands. Form into 1/2 balls (don't get them too big or they are hard to coat in the butterscotch).
Chill until firm.
Melt one bag of butterscotch pieces in double boiler. Dip the candies in coating, swirling tops with back of teaspoon.
Place on waxed paper lined baking sheet.
Repeat using second, and if needed, third bag of butterscotch chips.

PS - you are only allowed to make these candies once a year! They are so addicting!

January 26, 2010

Lemon Chicken Noodle Soup

This is the best chicken noodle soup I have ever tasted. I think it is because of all the fresh herbs. Try it out and see what you think.
8 c. chicken broth
6 cloves minced garlic
2 medium carrots peeled and cut
1 parsnip peeled and cut
2 stalks celery cut
1 medium onion chopped
3 tbs. fresh lemon juice
2 c. broad egg noodles
6-8 chicken tenders chunked
1/4 c. fresh dill chopped
1/4 c. fresh mint chopped
1/4 c. fresh parsley chopped
1 tsp. salt
1/2 tsp. pepper

Combine meat with broth; simmer 10 minutes until done. Add veggies, cook 6 minutes. Add lemon juice, noodles, fresh herbs and salt and pepper. Cook as long as noodles say they need to be cooked on the package. Serve immediately.

January 19, 2010

Mexican Lasagna

This recipe is super easy and is a great Mexican dish! I usually make two 8x8 dishes, eat one that night and then freeze the other for later, rather than one 11x13 dish. That way you don't have too much left over.

1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2/3 c. water
1 package taco seasoning
1 can black beans drained and rinsed
1 14 oz. can Mexican tomatoes
6 flour tortillas
1 can refried beans
2 c. shredded Mexican cheese

Brown beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Add black beans and tomatoes and simmer for 10 minutes. In 11x13 pan layer 2 tortillas, refried beans, meat and cheese, twice. Then top with 2 tortillas and cheese. Cover and bake at 350 for 25 to 30 minutes. Top with salsa and sour cream. I used the bean and corn salsa and it was super yummy!