Thursday, October 22, 2009

Southwest Barbeque Chicken Wraps


  • 2 lbs cooked chicken, shredded or diced
  • 1/2 cup prepared barbecue sauce
  • 1 cup canned black beans, rinsed
  • 1/2 cup frozen corn, thawed, or canned corn, drained
  • 1/4 cup reduced-fat sour cream
  • 4 leaves romaine lettuce
  • 4 10-inch whole-wheat tortillas
  • 2 limes, cut in wedges


  1. Place a large nonstick skillet over medium-high heat. 
  2. Add chicken, barbecue sauce, beans, corn and sour cream;
  3.  stir to combine. Cook until hot, 4 to 5 minutes.
  4. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

This meal was ridiculously easy and good.  We put some shredded cheddar cheese on our wraps.  Next time I think I'll add some diced onions too, because we love onions and they would be good in this. 

Monday, October 19, 2009

Tomato Breads Casserole


  • 2 cups soft bread cubes (2 to 3 slices)
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons butter, melted
  • 1 cup cooked vegetables (peas, green beans, mixed, etc.)
  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/2 cups cooked cubed chicken
  • 1 large tomato, sliced


Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole. Spread vegetables over the bread mixture.

Sauté chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over the vegetables in casserole; arrange tomatoes slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned.

This was a pretty simple recipe that was really good.  The original name was "Chicken Casserole" but we re-named it to "Tomato Breads Casserole" because it just fit better.

Monday, October 12, 2009

Creamy Shrimp Alfredo with Tomato Basil


  • 2 tablespoon(s) olive oil
  • 1 medium onion, finely chopped
  • 1  rib celery, finely chopped
  • 1 medium red bell pepper, chopped
  • 2 clove(s) garlic, finely chopped
  • 1 can(s) (13 3/4-ounce) low-sodium chicken broth
  • 1 jar(s) Bertolli® Tomato & Basil Sauce
  • 1 jar(s) Bertolli® Creamy Alfredo Sauce
  • 1 pound(s) uncooked fresh or frozen medium shrimp, peeled and deveined
  • Hot pepper sauce to taste
  • 1 box(es) (16-ounce) fettuccine, cooked and drained

  1. Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper, and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.
I didn't make this recipe with the shrimp because I thought that Kyle doesn't like Shrimp.  I guess he does so next time we'll try it with the shrimp, or maybe chicken.  Kyle really liked this recipe.  He said we should definitely make it again. 

Baked Potato Soup


  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 10 to 12 strips bacon, cooked, drained, and crumbled
  • 1 1/4 cups shredded mild cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.

Saturday, October 10, 2009

Pumpkin Pie Icecream

1 3/4 cups pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
pinch of salt

Directions:  Put the pumpkin, sugar, spices and salt in a blender.  Puree until smooth.  Slowly add the cream a little at a time, pulsing after each addition.  Chill for 15 mins.  Churn in ice cream machine for 20-25 min, or until it has an icecream like texture.

When I made this last year I also added bits of broken up graham crackers to represent the pie crust before i chilled it.

Country Mushroom Soup

1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2/3 cup chopped celery
1/4 cup chopped onion
3 Tablespoons oil
4-5 cups mushrooms
2/3 cup half and half, cream, or milk

In a 2 quart pot, melt butter; stir in flour until smooth. Gradually stir in broth until smooth.  Add salt, pepper and bay leaves. Simmer, uncovered, for 15 mins, stirring occasionally.  Meanwhile, in another saucepan, saute the celery and onion in the oil until tender.  Add the mushrooms and stir until tender.  Add to the broth mixture; bring to a boil.  Reduce heat, simmer uncovered for 15 mins, stirring occasionally.  Add cream/milk and heat through.  Discard bay leaves.

The key to liking this recipe is liking mushrooms.  However, my mom isn't a big mushroom eater and she still likes this a lot.  The thing about this recipe is that it doesn't make very much it seems, so if your going to feed a lot of people with it, maybe double it. When my mom would make it growing up it would serve 4.   

Delicious Soup

3 cups water
4 cups diced potatoes
1 cup celery
1 cup carrots
1/2 cup onions
1/4 cup butter
2 tsp salt
1/2 tsp pepper
1/2 cup flour
1 quart of milk
1 pound grated cheddar cheese
2 cups chopped ham

In a large pot boil the water and add the veggies until soft.  Set aside.  In another large pot melt the better and add the salt, pepper and flour.  Stir until bubbly.  Add 1 quart of milk and mix well.  Add undrained veggies to the milk and stir in the cheese.  Add the ham.  Heat thoroughly.

This is one of my favorite fall time soups. I made it last year at Megan's baby shower.

Soft and Moist Oatmeal Cookies

3 cups flour
3 cups oatmeal
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1 Tablespoon baking powder
1 teaspoon ground cloves
1 teaspoon salt
2 cups sugar
2 cups raisins
1 1/2 cup water
1 cup vegetable oil
1 teaspoon baking soda
Chocolate chips, as much as you want, (optional, but I feel necessary).

Directions:  Mix flour, oatmeal, cinnamon, nutmeg, baking powder, ground cloves and salt in a large bowl.  Set aside.  Mix sugar, water, oil and baking soda in a saucepan.  Bring to a boil.  Boil for 4 minutes.  Pour into flour mixture and mix up.  (*) Put teaspoonfuls of the dough on cookie sheet and allow space for some spreading.  Bake at 375 for 10 mins.  Store in an airtight container.

*If you are adding chocolate chips there are two different points you can add them to get different effects.  Because you have boiled the sugar mixture and added it to the flour, the cookie dough is pretty hot.  If you dump in all the chocolate chips and mix it up, like you normally do with cookies, the chips melt around in the dough and you get a mess of chocolatley oatmeal goodness.   The second method is to  hand put a few chips into each cookie once you have already put it on the baking sheet.  This way the chocolate doesn't melt all through the whole cookie and you just get bites here and there of chocolate.  I prefer the chocolately mess because I love chocolate and I want it everywhere!!

Applesauce Cookies

In a large mixing bowl, combine:
1 cup white flour   
1 1/2 tsp. Cinnamon
2 3/4 cups whole wheat flour
1/2 tsp. Allspice
1/2 tsp. Salt     
1/2 tsp. Ground Cloves
2 tsp. Baking Powder   
1/2 tsp. Nutmeg
2 tsp. Baking Soda
    Mix together in another large bowl:

    1/4 cup softened Butter   
    3 large Eggs
    1/4 cup Shortening   
    1 TB. Vanilla
    1 1/4 cup packed Brown Sugar
      Add flour mixture alternating with 2 cups of Applesauce.   Mix well in the "sugar" bowl.   Add 1 cup of raisins or Chocolate chips and 1/2-cup nuts.   Spray a flat cookie sheet lightly with Pam.   With two spoons, drop cookies on sheet.   Bake in preheated oven at 375 for 10 mins, or until the outer edges of the cookies are light brown.
      Number Of Servings:3 doz.

      I think these are probably my favorite cookies. 

      Chili Ghetti

      1 lb. Lean ground beef (I never add this cause I'm not a real meaty person and the chili has meat in it)
      1 package (8 oz) spaghetti
      3/4 cup chopped onion   

      3 cups grated Cheddar cheese
      2 T. butter, melted   

      1 cup sour cream
      1 can (28 oz.) tomatoes

      1/4 cup Parmesan cheese
      1 can (32 oz.) chili

      Brown ground beef and onions in butter. Drain off fat.   Stir tin tomatoes and chili.   Simmer 45
      mins.   Meanwhile, cook spaghetti.   Drain, set aside.   Remove skillet from heat.   Stir in grated cheese until melted.   Fold in sour cream.   Mix with cooked spaghetti.   Spoon in 4 or 5-quart casserole dish.   Sprinkle with Parmesan cheese.   Cover, bake at 350 for 45 mins.

      Number Of Servings:serves 8

      This is one of my all time favorites!

      Friday, October 9, 2009

      Pixie's Pantry Cilantro Lime Chicken

      3/4 of 10-ounce bag tortilla chips, preferably blue corn
      1/2 teaspoon garlic powder
      1/4 teaspoon ground black pepper
      1/2 cup honey
      Zest of two limes and juice of one lime, divided
      6 chicken breast halves
      3/4 cup sour cream
      1/2 cup cilantro, finely chopped
      3/4 cup mango salsa
      6 slices Monterey Jack cheese
      Crush tortilla chips in bag with a rolling pin; add garlic powder and black pepper, then shake bag to mix. In a bowl, mix together honey, zest of one lime and half of the juice of one lime. Pound chicken breasts so they will cook evenly. Coat chicken breasts generously in honey-lime mixture, then coat well in crushed tortilla chips. Place chicken breasts on a baking sheet and bake at 400 degrees for 15 to 20 minutes, or until chicken is almost, but not thoroughly, cooked. Remove from oven and turn broiler to low. Mix together sour cream, cilantro, the zest of the second lime and remaining lime juice. Place evenly atop chicken breasts: sour cream mixture, then mango salsa, and finally the slices of Monterey Jack cheese. Place chicken breasts in the middle rack of oven and broil until cheese is golden brown and chicken is thoroughly cooked, about 5 to 7 minutes.

      We made this at my parents house over conference weekend, and it was really good!

      Wednesday, September 30, 2009

      Roasted Chicken with Rosemary

      This chicken looks fancy and people will think you took all day to make it. But that is not so. It's really easy. Roasting whole chicken is my new favorite thing. You could also try different flavors in the cavity. Another favorite is a lemon that is quartered, a few sprigs of fresh rosemary, and a clove of garlic inside the chicken. Another reason why this is so easy is because you add the potatoes and carrots and roast it at the same time. That's a full meal in one pan! I don't have a roasting pan and a rack, but I did this whole one in a 9x13 baking dish and it worked just fine. Without further ado:



      • 1/2 cup butter, cubed
      • 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
      • 2 tablespoons minced fresh parsley
      • 3 garlic cloves, minced
      • 1 teaspoon salt
      • 1/2 teaspoon pepper
      • 1 whole roasting chicken (5 to 6 pounds)
      • 6 small red potatoes, halved
      • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
      • 2 medium onions, quartered


      In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
      Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally.
      Cover with foil and let stand for 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.


      Monday, July 13, 2009

      Barbecue Quesadillas

      4 flour tortillas
      1 c. shredded cheese
      4 oz. can green chilies
      18 oz. tub refrigerated bbq chicken*
      1 c. bottled salsa
      1/4 c. sour cream (optional)
      1/4 c. sliced green onion (2, optional)

      Coat one side of each tortilla with cooking spray (I'm a slacker and used butter). Place, coated side down, on cutting board or waxed paper. Sprinkle 1/4 c. cheese over half of each tortilla. Top with green chilies and chicken. Fold tortillas in half, pressing gently. In a hot 10-in skillet cook quesadillas two at a time over med. heat for 6-8 minutes or until golden brown, turning once. Cut each into 3 pieces. Serve with salsa, sour cream, and green onion.
      *I would recommend seriously cutting back on the amount of meat. Like maybe half.)

      So, I always plan on posting recipes on the blog, but then I always forget. I'll try harder.

      Thursday, May 7, 2009

      New Recipes

      Sorry, its been awhile since we've posted new recipes. But we just put some up, and more are coming soon. Does anybody else have any good ones out there? We'd love to try them.

      African Chicken with Peanut Sauce

      Spice Rub:
      3/4 teaspoon(s) salt
      3/4 teaspoon(s) ground black pepper
      1 1/2 teaspoon(s) chopped garlic
      1 1/2 teaspoon(s) onion powder
      3/4 teaspoon(s) ground cayenne pepper
      4 pound(s) bone-in chicken pieces, skin removed
      3 tablespoon(s) vegetable oil
      Peanut Sauce:
      1 small onion, finely diced
      1/2 red bell pepper, seeded and finely diced
      1 medium carrot, finely diced
      1 clove(s) garlic, minced
      1 teaspoon(s) finely diced and seeded jalapeño chili
      4 cup(s) chicken broth
      1/2 cup(s) smooth peanut butter
      1 tablespoon(s) tomato paste
      1/2 tomato, seeded and diced
      1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
      1/2 teaspoon(s) peeled, grated fresh ginger ( I use dried ginger cause that's what i have)
      1/2 cup(s) well-mixed coconut milk
      1/2 teaspoon(s) salt
      1/4 teaspoon(s) finely ground black pepper
      1/4 cup(s) chopped parsley, for garnish

      1. Stir together the spice rub ingredients and rub onto chicken pieces.
      2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
      3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.

      This recipe sounds kind of complicated, and there are a lot of ingredients, but it is really really good. The recipe makes a ton of sauce, which I like to keep in a leftover container and eat over noodles for lunch. It's the best. Also, I don't use the jalapeño chili because I don't like things too spicey. Even without it, this recipe is pretty spicey. Love it!

      Indian Spiced Chicken Pitas


      1 pound boneless, skinless chicken breasts, trimmed
      1 1/2 teaspoon garam masala divided
      3/4 teaspoon kosher salt, divided
      1 cup thinly sliced seeded cucumber
      3/4 cup nonfat plain yogurt
      1 tablespoon chopped fresh cilantro or mint
      2 teaspoon lemon juice
      Freshly ground pepper to taste
      4 (6-inch) whole-wheat pitas, warmed
      1 cup shredded romaine lettuce
      2 small tomatoes, sliced
      1/4 cupthinly sliced red onion

      1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.

      2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.

      3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala, and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.

      These were really good. My brother said that the sauce tasted like sprite (we used mint leaves instead of cilantro.) Also, I didn't feel like buying the Garam Masala spice because it was an expensive spice, and I didn't know if we'd even like it. So, we made our own out of 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon corriander. They do sell Garam Masala at Macey's though.

      Sunday, March 15, 2009

      Peking Chicken Wraps

      • 1/2 cup uncooked brown rice
      • 2 teaspoons olive oil
      • 4 green onions, sliced
      • 1/4 snow peas, trimmed
      • 1 cup finely shredded cabbage
      • 2 cup shredded carrot
      • 2 tablespoons rice vinegar
      • 1 teaspoon ginger
      • 6 whole wheat tortillas (10 to 12 inches diameter)
      • 6 tablespoons asian sauce (teriyaki, hosisin, general tsao, orange, whatever you want)
      • 2 cups cooked chicken breast-shredded or cubed or diced

      1.  Cook rice according to package directions, set aside.
      2.  Meanwhile, in a medium nonstick skillet, heat oil over medium-high heat.  Add green onions, cook and stir 1 minute or until wilted.  Stir green onions into cooked rice. 
      3.  fill 2 quart saucepan half full of water; heat to boiling.  Add snow peas and cook 30 seconds.  Drain and rinse with cold water until cool.  Pat dry and cut lengthwise into thin strips.  In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.
      4.  To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon sauce of your choice.  Place some of the chicken, rice and veggie mixture in the tortilla and wrap it up, burrito style.  

      Kyle and I really liked these.  We used General Tsao sauce to flavor the wraps.  I also sautéed the chicken in some of the sauce because I thought it added more flavor.  

      Tuesday, March 10, 2009

      Thai Chicken with Basil

      • 1 1/4 lbs chicken
      • 1 tablespoon olive oil
      • 3 cloves garlic, finely chopped
      • 2 red or green jalapeno chiles, seeded, finely chopped
      • 1 tablespoon soy sauce
      • 1 teaspoon sugar
      • 1/4 cup chopped fresh basil leaves
      • 1 tablespoon chopped fresh mint leaves
      • 1 tablespoon chopped unsalted peanuts, if desired
      1.  Cut chicken into bite sizes
      2.  Spray a large skillet with cooking spray.  Add oil, heat over medium-high heat.  Cook chicken, garlic and chilies in oil 8 to 10 mins, stirring occasionally, until chicken is no longer pink in center.  Stir in soy sauce and sugar.  Sprinkle with basil, mint and peanuts.  

      This was a really easy meal.  I didn't have fresh mint leaves, but just used dried.  I also didn't add the jalepenos because I'm a chicken.  Instead of tasting Thai, it tasted very much like Greek Souvlaki chicken.  I didn't like the peanuts in it, but Kyle did. 

      Zesty Chicken with Corn Salsa

      Add zing to your chicken with chili powder and ground cumin.
      • 2 teaspoons chili powder
      • 2 teaspoons brown sugar
      • 1 teaspoon ground cumin
      • about 1 1/4 pd chicken tenders or breasts
      • 2 tablespoons olive oil
      • 1 can of corn, drained
      • 1/2 small red bell pepper, chopped
      • 1/2 small cucumber, seeded and chopped
      • 1/2 cup red kidney beans, rinsed and drained
      • 3 tablespoons lime juice
      • 1/4 teaspoon salt
      1.  In a small bowl, combine chili powder, brown sugar and cumin.  Rub both sides of chicken with the spice mixture.
      2.  In a large skillet, heat oil over medium heat.  Cook chicken in hot oil for 12 mins or until chicken is done.
      3.  Meanwhile, in a medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.  
      4.  Serve chicken over corn salsa.  

      I don't really like cumin, but I thought this was delicious.  I think the brown sugar adds something to the chicken that I've never experienced before.  

      Wednesday, March 4, 2009

      Lime Chicken Taco's (or burrito's or anything you want to put chicken into)

      This recipe makes a very flavorful, tender meat. It's done in the crock-pot and you can use the meat for taco's, burrito's, tostado's, anything you want!

      1 1/2 pound boneless skinless chicken breasts
      3 tblsp. lime juice (or more depending on desired strength of flavor)
      1 tblsp. chili powder
      1 cup frozen corn
      1 cup chunky salsa
      1 can drained and rinsed black beans (optional)

      Place the chicken in the crock-pot. Mix together the lime juice and chili powder and pour over the chicken. Place the lid on the crock-pot and cook on low for 5-6 hours.
      After the chicken is cooked, shred it up with forks. Return it to crock pot and add remaining ingredients. Cook for 30 more minutes, then enjoy!

      We love this stuff, we had it for dinner today. It's so easy to do and takes minimal ingredients. Enjoy!

      Sunday, March 1, 2009

      Chicken and Mushrooms with Brown Rice

      • 2 tablespoons olive oil
      • 1 1/4 pounds diced chicken
      • 1 package mushrooms, sliced
      • 2 medium stalks of celery, sliced
      • 1 teaspoon thyme
      • 2 cups chicken broth
      • 1 cup instant brown rice
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • 8 baby summer squash, halved and steamed
      In a 12 inch skillet, heat oil on medium-high until hot.  Saute' chicken until done.  Transfer to a plate.
      In same skillet, add mushrooms, celery, and thyme; cook 5 mins or until veggies are softened, stirring occasionally.  Add broth, rice, salt and pepper. Heat till boiling. 
      Return chicken to skillet. Reduce heat to low; cover and simmer about 12 mins or until rice is cooked.  Serve with squash.  

      When I made this I sliced up the squash and cooked it with the rest of the veggies.  I loved this recipe, but kyle only thought it was ok.  

      Garlic Tomato Chicken

      4 boneless, skinless chicken breasts
      Salt and Pepper
      1 table spoon olive oil
      1 pound mushrooms, sliced
      2 garlic cloves, minced
      1 can (14.5 oz) diced tomatoes
      1/4 teaspoon dried oregano

      Directions:  Season chicken with salt and pepper. IN a large saucepan with a tight-fitting lid, heat oil.  Cook chicken, turning when it easily releases from the pan, until golden, 4-6 mins.  Transfer to a plate. 

      Add mushroom; cover and cook until softened, about 5 mins. Add garlic, tomatoes and oregano. Reduce heat to medium-low; cook, covered for 10-15 mins. 

      Return chicken to pan; cover and cook until chicken is completely done.  Turn chicken to cover with sauce.  Serve.

      Kyle and I served this over noodles and it was delicious.  We sprinkled it with mozzerella cheese as well.  

      Sunday, February 15, 2009

      Rice with Summer Squash

      We made this recipe as a side for chicken and it was delicious.  The only thing I'd do differently would be to double the recipe, because it was so good that I wanted more leftovers.  

      • 1 cup chopped carrots
      • 1/2 cup chopped onion
      • 1 tablespoon butter
      • 1 cup reduced-sodium chicken broth or vegetable broth
      • 1/3 cup uncooked long grain rice
      • 1/4 teaspoon salt
      • 1/4 teaspoon pepper
      • 1 cup chopped yellow squash
      • 1 cup chopped zucchini

      In a saucepan coated with cooking pray, cook carrots and onion in butter until tender.  Stir in broth, rice, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 13 mins.  

      Stir in the yellow squash and zucchini.  Cover and simmer 6-10 mins longer or until rice and vegetables are tender.  Makes 4 servings.  

      Sunday, February 1, 2009

      Peanut Butter Bars

      My boss' wife made these peanut butter bars for our work's open house.  They are so delicious-by far the best peanut butter bars I've ever had.  

      • 3/4 cup Brown Sugar
      • 3/4 cup white sugar
      • 3/4 cup peanut butter
      • 3/4 cup butter
      • 2 eggs
      • 1 tsp vanilla
      • 2 cups flour
      • 1.5 cups oatmeal
      • 3/4 tsp baking soda
      • 1/2 tsp salt
      1.  Cream brown sugar, sugar, peanut butter, butter, eggs, vanilla in large bowl.  
      2.  Add flour, oatmeal, baking soda, and salt.  
      3.  Dough will be sticky.  Spray pan (like a cookie sheet or something), and press dough into it. 
      4.  Bake at 350 degrees for 12-15 mins.  
      5.  Cool slightly.  Spread a thin layer of peanut butter over the cooked dough when still warm.  Spread chocolate frosting over warm bars.  

      Chocolate Frosting

      1 stick of butter
      4 tablespoons milk
      1/2 bag powdered sugar
      3 tablespoons cocoa
      1 tsp vanilla

      Mix all together. 

      Monday, January 26, 2009

      If you have a mixer you can make bread!

      This bread is so good and so easy to make! I use my Kitchen Aid mixer, but I bet any mixer with a dough hook would work really well. Be sure you're going to be home for a few hours, because it has to rise for two hours, but it's really easy to mix up, and you can clean or read or watch a movie while it rises.

      Honey Oatmeal Bread



      1. Place water, honey, and margarine in small saucepan.
      2. Heat over low heat until mixture is very warm (120-130°F).
      3. Place 5 cups flour, oats, salt and yeast in mixer bowl.
      4. Mix wiith dough hook on speed 2 (low) about 15 seconds.
      5. Continue mixing, gradually adding warm water mixture and mix for 1 minute.
      6. Add eggs and mix 1 minute longer.
      7. Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
      8. Knead on speed 2 about 2 minutes longer.
      9. Place dough in greased bowl, turning to grease top.
      10. Cover.
      11. Let rise in warm place, free from draft, about 1 hour, or until doubled.
      12. Punch dough down and divide in half.
      13. Shape each half into a loaf.
      14. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
      15. Beat egg white and water together with a fork.
      16. Brush top of loaves with mixture.
      17. Sprinkle with oatmeal.
      18. Bake at 375°F for 40 minutes.
      19. Remove from pans immediately and cool on wire racks.

      Wednesday, January 21, 2009

      Sour Cream Enchiladas

      I'm not usually a fan of chicken enchiladas, but I love this recipe.  I got it from my genius cooking aunt, Lisa.  I don't really think its different than any other chicken enchilada recipe, but whatever.  The highlight is the fried tortillas you wrap the enchiladas.  It kind of reminds me of Cafe Rio's (I've never had enchiladas at Cafe Rio).  


      2 cans cream of chicken soup
      2 cups sour cream
      1 can (4 oz) green chilies, chopped
      2 cups cooked and diced chicken
      1 onion, chopped
      2 dozen, 6 inch flour tortillas
      2-3 Tablespoons cooking oil
      3/4-1 lb longhorn grated cheese

      1.  Combine soup, sour cream and chilies in a large sauce pan and bring to a boil.
      2.  Divide the soup combination and add chicken and onions to half of the mixture.
      3.  Heat the cooking oil in a medium skillet, heat and drain each tortilla.
      4.  Place some of the chicken mixture and some cheese in each tortilla and roll up. 
      5.  Place them all in a 9x13 pan.
      6. Cover the tops with remaining sauce mixture and cheese.  
      7.  Bake in 350 degree oven for 45 mins or until heated through.  
      8.  Serve with Spanish Rice!

      So, I halved this recipe because kyle and I wont eat 2 dozen enchiladas.  Cherie, you may not need to (we know Eli likes large portions, j/k man j/k).  Also, it calls for longhorn cheese, but I think cheddar is just fine.  

      Sunday, January 18, 2009

      Texas Caviar

      This is a fun appetizer except that I've made it a lot lately and never want to see or taste it again.

      2 avocados- diced
      2 cups frozen corn
      4 tomatoes- diced
      1 1/2 cup of canned black beans
      1/2 chopped onion
      1/2 bunch chopped cilantro
      1/2 tsp garlic
      1/2 tsp garlic salt
      1/2 tsp season salt
      1 cup ZESTY Italian dressing

      1 bag corn chips

      1. Wash tomatoes- on cutting board- cut in half- then cut into small dices. Dice Onions.

      2. Wash Cilantro- using a knife- strip the cilantro from the stems. Throw stems away. Then roll all the leaves up in a small ball and then cut and chop.

      3. Put the spices in with the zesty salad dressing.

      4. Mix all together- eat with corn chips to dip it up.

      Saturday, January 17, 2009

      Crock-Pot Chicken Tortilla Soup

      Ronda’s Chicken Tortilla Soup

      Chicken (however much you want, it’s good without chicken too.)
      4 oz. can chopped green chiles
      3 cans great white northern beans
      2 tsp oregano
      1 can rotel tomatoes
      ½ tsp cayenne pepper
      1 Tbls. Oil
      ½ tsp salt
      ½ onion, chopped
      14 oz. chicken broth
      3 cloves minced garlic
      3 c. shredded Monterey jack cheese
      12 oz. sour cream.

      1. Cook and dice chicken
      2. Sautee onions and spices in oil until transparent.
      3. Combine everything in crockpot.
      4. Cook on low all day.
      5. 1 hour before serving add cheese and sour cream, 1 c. at a time.
      6. Serve with tortilla chips, guacamole, or Spanish rice.

      I love this soup. The recipe is from my sister Ronda. She's now vegan and probably doesn't eat this stuff, but I still do and you should too. This soup is very filling and there are many possibilities for the sides. I like to cook the chicken and sautee the veggies the night before I make it, then trow everything in the crockpot in the morning. You can make this in a pot on the stove, but I've found it tastes better in the crockpot because the flavors are richer. Seriously, this soup is so good I almost kicked my mom in the face.

      Homemade Pizza Party!

      Best Ever Easy Pizza Dough

      1 ¼ C. warm water 3-3 ½ C. Flour

      1 Tbls yeast

      2 Tbls

      ½ tsp salt

      1. Dissolve yeast in warm water.
      2. Add sugar, salt, and 2 ½ C flour. Mix to form dough.
      3. If more flour is needed, add up to 1 C. more. Mix about 3 minutes.
      4. Let dough rest for 10 minutes.
      5. Spread dough with hands on greased pizza pan or skillet. Add toppings, bake at 375 for 15-20 minutes, or until done.

      When you're mixing your dough for three minutes, throw in some dried or fresh herbs, like garlic, rosemary, oregano, or parsley to give the dough some flavor.

      Suggested toppings: pineapple by itself! artichoke hearts, green pepper, and onion. Try using pesto or alfredo sauce instead of pizza sauce. Use different types of cheese. Fold over and make calzones. The possiblities are endless.

      This dough can also be used to make really delicious bread sticks. Just roll it out after letting it rest for 10 minutes. I like to pre-cut it with a pizza slicer, so it's easy to pull apart. You can make a sauce of melted butter and garlic salt and brush that on before you bake it if you want a little garlic-ness. You could also put on shredded Parmesan or your other favorite type of cheese. Watch the baking time though, it may take less than for the pizza.

      Enchilada Stuffed Shells -Where Mexico Meets my mouth!


      • 15 uncooked jumbo pasta shells
      • 1 pound lean ground turkey
      • 1 can (10 ounces) enchilada sauce
      • 1/2 teaspoon dried minced onion
      • 1/4 teaspoon dried basil
      • 1/4 teaspoon dried oregano
      • 1/4 teaspoon ground cumin
      • 1/2 cup fat-free refried beans
      • 1 cup (4 ounces) shredded reduced-fat cheddar cheese


      Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
      Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
      Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.

      Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!

      Balls of Meat with Cream Sauce

      This is from my Taste of Home cookbook. Easy to make, on the cheaper side of food costs, and it's so much fun to say balls of meat. I like to serve it with mashed potatoes and peas.


      • 1 egg, lightly beaten
      • 1/4 cup milk
      • 2 tablespoons ketchup
      • 1 teaspoon Worcestershire sauce
      • 3/4 cup quick-cooking oats
      • 1/4 cup finely chopped onion
      • 1/4 cup minced fresh parsley
      • 1 teaspoon salt
      • 1/4 teaspoon pepper
      • 1-1/2 pounds lean ground beef
      • 3 tablespoons all-purpose flour
      • CREAM SAUCE:
      • 2 tablespoons butter
      • 2 tablespoons all-purpose flour
      • 1/4 teaspoon dried thyme
      • Salt and pepper to taste
      • 1 can (14 ounces) chicken broth
      • 2/3 cup heavy whipping cream
      • 2 tablespoons minced fresh parsley


      In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
      Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
      Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
      Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

      The cream sauce is good on top of the potatoes as well.

      Sunday, January 11, 2009

      Pauline Woodward’s Texas Beef Skillet

      This is easy and delicious- a crowd favorite- if I made it again I would go easier on the corn chips at the end.

      1 lb. ground beef
      1-16 oz can of tomatoes diced
      1 cup quick cooking rice
      1 cup water
      3 T. chopped green peppers
      ½ t. salt
      ¾ cup shredded sharp cheddar cheese
      1 cup crushed corn chips (Frito’s or Dorito’s)
      ¾ cup chopped onion
      1- 15 ½ oz. can red kidney beans
      1 ½ tsp. chile powder
      ½ tsp. garlic salt

      In a skillet or big frying pan- cook ground beef and onion- drain off the fat.
      Stir in the undrained tomatoes and undrained beans.
      Add rice, water, green pepper, chile powder, salt, garlic salt,

      Cook on med- heat then turn down and simmer covered 20 minutes. Stir occasionally.

      Top with grated cheddar cheese- heat for 3 minutes, spinkle corn chips around edge of pan.

      Serves 6-8

      Nu-Yums Cereal Squres

      An old favorite recipe I got from my BYU Home Economics professor- somewhat nutritious.

      • ½ cup light corn syrup
      • ½ cup light brown sugar packed
      • ½ creamy peanut butter
      • ½ cup coconut
      • 1 cup thin pretzels (be careful not to pour in from the package- the salt all pours in)
      • 1 cup Special K cereal
      • 1 cup Cheerios cereal
      • 1 cup Corn Chex cereal
      • ½ cup nuts (peanuts or cashews are good)- optional


      1. In a large mixing bowl- combine the pretzel sticks, Special K cereal, Cheerios, Corn Chex, Coconut and nuts (optional). Mix with a wooden spoon.

      2. Find a 8” round or square cake pan or pie pan. Take a paper napkin and rub the bottom and the bottom and the sides with butter to grease the pan.

      3. In the large saucepan or large frying pan- put in the corn syrup. Scrape it all out with a wooden spoon. Then add the brown sugar. Stir it well with a wooden spoon. Turn on the heat to high and wait until it starts to boil- bubble a bit.

      4. Start timing and let it boil for exactly 60 seconds. Take off heat and stir in the peanut butter. Stir well.

      5. Now pour the hot mixture into the cereal large bowl. Stir well.
      Make sure all the cereal has the goop on it.

      6. Smash down with wooden spoon or buttered hands. Let cool for a few minutes- start doing the clean up and dishes.

      Easy Chinese Trifle Cake

      This is a simple and delicious dessert! It gets it's chinese name from a special tool that must be used in the cooking process.

      • 1 french vanilla cake mix
      • 1 small box of vanilla pudding
      • 1 container of whipped topping
      • 1 package of frozen mixed berries, dethawed

      • 1. Bake the cake according to the box directions in a 9x13 pan. Let cool.
      • 2. Once the cake is cool, take a chopstick and poke holes all over the cake. Don't be shy about poking holes. There should be lots, spaced about 1/4 inch to 1/2 apart.
      • 3. Make the pudding according to the box instructions. Before the pudding has set up, pour it all over the top of the cake. This should cause the pudding to go into the chopstick holes.
      • 4. Cover the top of the cake with the cool whip. Chill in refrigerator.
      • 5. Before serving, pour the mixed berries on the top of the cake.
      • 6. Serve and enjoy!

      This is a fun recipe that you can experiment with. Try using different flavors of cake mix or pudding. I just posted my favorite combination.

      Orange Honey Chicken with Sesame

      That honey bear in your cupboard adds flavor and richness to both sweet and savory dishes, like this Honey-Orange Chicken with Sesame. Served over rice, this dish is sure to be an asian delight tonight!

      • 3/4 cup(s) fresh orange juice
      • 1/3 cup(s) orange blossom or clover honey
      • 1 teaspoon(s) grated ginger
      • 1 teaspoon(s) garlic
      • 1 teaspoon(s) orange zest
      • 1 teaspoon(s) salt
      • 1/8 teaspoon(s) ground black pepper
      • 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
      • 1 teaspoon(s) vegetable oil
      • 1 teaspoon(s) toasted sesame oil (we didn't use this, because it's expensive to buy just for 1 teaspoon)
      • 1 teaspoon(s) toasted sesame seeds


      • 1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
      • 2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
      • 3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
      We halved the marinade because we prefer to use tenders to breasts. It turned out very well, tasting sweet and tangy with a kick. I don't know what that means, but that's how I describe it. Easy to make.
      Amazing! 4.5/5 stars