kitchen delights

Blueberry Muffins

2010-04-30T10:12:00.000-07:00

{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.

lemon cake

2010-04-20T15:05:00.001-07:00

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}

pesto pasta salad

2010-04-16T11:52:00.000-07:00

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

2010-04-16T08:41:00.001-07:00

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

2010-04-16T08:03:00.000-07:00

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}

Citrus Water Punch

2010-04-15T13:51:00.000-07:00

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}

Homemade Spaghetti Sauce

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

We had yummy Spaghetti Sauce last night for dinner and I wanted to share the easy recipe!

I made up a fresh tomato mozzarella salad to go with our spaghetti and it was so good.

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!

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!

bunny cupcakes

2010-04-01T17:34:00.001-07:00

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

Chocolate Cream Angel Food Cake

2010-03-29T17:49:00.000-07:00

{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)

BBQ Chicken Pita Pizza

2010-03-11T14:08:00.001-08:00

I had forgotten how much I love these, and how easy they are!

I haven't made them for a while!

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 400º.

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!

Crock Pot Mango Chicken

2010-02-22T14:45:00.000-08:00

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!

red velvet cake {frosting}

2010-02-07T18:18:00.000-08:00

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!}

Sweet and Sour Chicken

2010-01-31T15:35:00.000-08:00

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.

Butterscotch Bon-Bons

2010-01-28T13:50:00.001-08:00

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!

Lemon Chicken Noodle Soup

2010-01-26T13:57:00.001-08:00

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.

Mexican Lasagna

2010-01-19T13:49:00.000-08:00

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!

French Banana Cake

2009-12-03T12:23:00.000-08:00

I love this cake. And, it's a great alternative to banana bread when you need to get rid of those brown bananas! It is VERY moist and is even better the day after you make it!

This is the first time I have put Walnuts on top and it was pretty, and yummy too!

2/3 cup water

1 tablespoon vinegar

1 teaspoon making soda

1 package white cake mix

2 eggs

1 1/4 cups very ripe bananas

2/3 cup walnuts, optional

Mix water, vinegar, and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9x13 pan. Bake at 350º for 35 minutes (or until toothpick comes out clean). Frost, when cool with creamy butter frosting.

I generally used Anne's butter frosting recipe and it is yummy!

*recipe from Ivory Favorites cookbook

home made oreos

2009-12-03T07:24:00.000-08:00

{These are the EASIEST! I made these for a cub scout pack meeting the other night
and I remembered how addicted to them I am! The boys LOVED them too!}

1 box chocolate cake mix {just the powder}
1/2 C. oil
2 eggs
1 tsp. vanilla

Mix all together. Spoon cookie dough onto ungreased cookie sheet. Bake @ 375 for 7-10 min. After completely cool, frost with:

Vanilla Butter Frosting:
3 C Powdered Sugar
1/3 C softened butter
1 & 1/2 t vanilla
2 T Milk

Mix pwd sugar and butter. Stir in vanilla and milk. Beat until smooth.

varieties:
*use mint extract instead of vanilla and add green food coloring for mint oreos
*use cream cheese instead of butter for cream cheese frosting
*use a tub of vanilla frosting from the store if you must {i'm such a frosting snob! i only like homemade!}
*use spice mix cake and frost with cream cheese frosting

yummiest turkey ever

2009-11-29T08:49:00.000-08:00

{NO MORE DRY TURKEY! THIS WAS THE MOISTEST TURKEY EVER!}

1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with 4 tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Slow-Cooker Lasagna

2009-11-27T18:00:00.000-08:00

I know this sounds a little crazy but it is super yummy and so easy, so give it a try.

1 jar (25-26 oz) marinara sauce
1 can diced tomatoes (14 1/2 oz)
1 package oven ready (no boil) lasagna noodles
1 container (15 oz) ricotta cheese
2 C. shredded mozzarella cheese
1 package (10 oz) frozen spinach
8 oz Italian sausage or hamburger

In bowl combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato sauce mixture into bottom of crockpot. Arrange noodles on top of sauce overlapping and breaking to cover as much area as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/3 meat, ricotta, mozzarella, and spinach in layers. Repeat layers 2 more times. Top with noodles and remaining sauce and mozzarella cheese. Cover crock pot with lid and cook on high for 1 1/2 to 1 3/4 hours or on low for 2 1/2 to 3 hours or until noodles are tender.

*I seasoned the ricotta cheese to add some more flavor.

Monkey Bread

2009-11-22T13:38:00.000-08:00

This bread is super yummy and is also great because it feeds a large crowd. I think it is a lot easier than making a bunch of homemade rolls.

2 c. warm water
1/2 c. sugar
2 tsp. salt
1 tbs. yeast
2 eggs (beaten)
5 1/2-6 c. flour
4 tbs. vegetable oil
1 cube butter

Combine warm water, sugar, salt and yeast. Let stand for a few minutes. Add beaten eggs and 3 cups flour. Stir, do not beat. Add oil and rest of flour, dough will be sticky. Cover and let rise until double in size. Knead and roll on a flour surface. Cut out circles with the mouth of a cup. Melt butter, put half in bundt pan. Line up circles around bundt pan until all dough is used. Pour rest of butter over top. Let rise again about 20 minutes. Bake at 350 for 30 minutes or until golden brown. Turn bundt pan upside down on plate. Bread will just pull apart for you to enjoy.

Bean and Corn Salsa

2009-11-19T15:31:00.000-08:00

I figured it is about time that I contributed to this blog. Watch out this salsa will be something you crave! My mouth was watering the whole time I was making it, YUM!

3 T. lime juice(or 2 fresh squeezed limes)
2 T. balsamic vinegar
1/2 tsp. cumin
1/4 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 C. frozen corn, thawed (or 1 can of corn)
1 medium tomato diced
8 green onions, sliced
1/4 C. chopped fresh cilantro

Combine lime juice, vinegar, cumin, and salt in bowl; stir to mix well. Add beans, corn, green onions, cilantro and tomato; stir to mix well. Serve immediately or refrigerate overnight.

I added just a little more salt at the end to taste because I like things a little more salty. Enjoy.

Turtle Pumpkin Pie

2009-11-09T09:35:00.000-08:00

This is YUMMY, and easy! No baking required!

I got the recipe from Real Simple magazine (one of my fav's, in case you can't tell).

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR: 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT: dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE: 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Cheesy Zucchini Soup

2009-10-26T17:02:00.000-07:00

It's fall and I had to share one of my favorite fall soup recipes! I always hesitate to tell people the name because it doesn't do this soup justice! It is yummy, and easy. Try it, I promise you'll love it! I'm making it for dinner tonight so I'll add a picture tomorrow!

- Put following in large pan over medium heat and saute until almost tender. Don't saute too much, you don't want the the zucchini to get mushy! Better when it's crunchy!

2 medium zucchini, chopped

1 small onion, finely chopped

1 tsp. dried basil (or 1 Tbs. fresh, chopped)

2 Tbs. fresh minced parsley (or 1 Tbs. dried)

1/3 cup butter

- Stir in:

1/3 cup flour

1 tsp. salt

1/4 tsp pepper

-Add gradually:

3 c. water

3. chicken bouillon cubes

- Bring to a boil stirring constantly. Remove from heat when it comes to a boil and add:

2 medium chopped tomatoes

1 14.5 oz. can of diced tomatoes

1 12 oz. can of evaporated milk

1 10-14oz. pkg. of frozen white corn

- Return to stove and reduce heat. Simmer 5 minutes and add cheeses:

1/4 cup fresh grated parmesan

2 cups shredded cheddar cheese

crispy herb chicken

2009-10-12T18:09:00.001-07:00

my cousin tara gave me this recipe...finger-lickin' good.
{it got matt's seal of approval tonight, and my kids asked for more}

1 & 1/4 C crushed Rice Crispies
1 envelope (6 oz) Good Seasons Dry Italian miz
1 T dried parsley flakes
4 boneless, skinless chicken breasts (i cut them into 3 pieces each)
1/4 C butter, melted

Combine cereal, dressing, & parsley. Brush chicken with butter. Roll chicken in cereal mixture. Place chicken on ungreased cookie sheet. Bake @ 375 degrees for 30 min {or until chicken is done}

Pear Gorgonzola Salad

2009-10-11T09:54:00.000-07:00

Ingredients

1 pkg. Romaine Lettuce

2 thinly sliced pears

1 container gorgonzola cheese

1 pkg. emerald glazed walnuts (I prefer to candy my own nuts, and I like pecans)

1 (32 oz.) can Pears (drain syrup)

1/4 cup white sugar

1/4 cup white vinegar

Prep

Mix salad ingredients.

Put canned pears, vinegar & sugar into blender for dressing (I use my magic bullet).

Blend until smooth.

You might need more or less vinegar depending on taste.

Variations

Do strawberries or apples instead of pears for the fruit in the salad.

Add some honey glazed grilled chicken to make the salad more filling.

hawaiian banana bread

2009-10-09T13:00:00.000-07:00

i totally made 4 mini loaves and gave them to some friends to thank them for helping me out babysitting my kids. {p.s. i just bought the cheap throw-away mini loaf pans and wash them} my mom got this recipe from a gal in her ward who is from hawaii...this is the real thing! {and super easy...yes, A, you could make this! i made it while holding super baby in one arm the whole time}

ingredients:
*3 ripe bananas, smashed
*1/3 C melted butter
*2-3 Tbs milk
*1 C sugar
*1 egg, beaten
*1 tsp vanilla
*1 tsp baking soda
*pinch of salt
*1 & 1/2 C flour
*2 handfuls coconut flakes
*2 handfuls of macadamia nuts
*2 handfuls milk chocolate chips

instructions:
*no need for a mixer for this recipe
*preheat oven to 350 degrees
*mix butter into the mashed bananas in large mixing bowl
*mix in milk
*mix in sugar, egg, and vanilla
*sprinkle the baking soda and salt over the mixture and mix in. add the flour last, mix.
*pour mixture into 1 buttered 4/8 loaf pan or 4 mini loaf pans.
*add the coconut, macadamia nuts, & chocolate chips to the top and "fork-whirl" it around
*for large loaf, bake 1 hour & 15 min - 1 hour & 30 min
*for mini loafs, bake 30 min -50 min
*the bread should slightly crack at the top, and coconut will be dark brown...make sure you can stick a toothpick in and pull it out with nothing on it.
*cool for 15-20 min
*remove from pan and drizzle icing on top

icing:
*1/2 C - 3/4 C powdered sugar
*3-4 cap fulls of milk
*mix two together until the consistency is bright white and runs slowly off the spoon. add more powdered sugar or milk to reach desired consistency. Make sure it's not too runny b/c it won't stick to the bread.

Pumpkin Cupcakes

2009-10-09T09:53:00.001-07:00

I haven't baked these yet, but I had them at Bunco last night and they were GOOD! My friend Courtney made mini cupcakes instead of regular size, and they were the perfect little bite size treat. I will probably do Anne's Cream cheese frosting instead of the one listed here because I like her's better

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Recipe came from RealSimple.com and you can check it out here.

Refried Beans

2009-10-08T09:58:00.000-07:00

from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!

Creamy Chicken Pasta with Spinach

2009-10-08T09:46:00.000-07:00

I loved this at Mimi's!

It turned out good and I think it's pretty quick and easy!

1 box bowtie pasta

1 cup chicken bouillon

2 cups cooked chicken, cubed

1 8-oz package cream cheese

1/2 package frozen spinach, drained

2 cloves garlic, minced

2 fresh roma tomatoes, chopped

salt and pepper to taste

1/2 cup Parmesan cheese, grated

(add flour milk mixture to thicken if necessary)

Cook the pasta till al dente. Strain and rinse with hot water. Set aside.

Thaw the spinach in microwave by heating for 1 minute. Then let drain in strainer.

Simmer in a skillet, the bouillon, cream cheese, chopped and drained spinach and garlic.

Stir till cheese is mixed in completely. Add the chicken, tomato, salt & pepper.

Simmer gently for 5 minutes. Pour over the pasta.

Top with Parmesan cheese.

Serve!

**I also added mushrooms and it was yummy!

- this recipe comes from my good friend Courtney ;o)