Microwave Caramels

Microwave Caramels (from here)

So, I can't deny that I was pretty impressed with myself when I made this. I put the caramel over pecans and then topped it with some chocolate. Sooo yummy!

The trick is to melt the butter until it's all soft first, use dark brown sugar, and I decided to microwave it for an additional 1:30 based on some reviews I read. I also had a sprinkling of kosher salt, and it's SO GOOD. I'll definitely be making this again (and again, and again, and again)

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

Directions:

1. 1
   Combine all ingredients.
2. 2
   Cook 6 minutes, stirring every two minutes.
3. 3
   Stir and pour into lightly greased dish.
4. 4
   Let cool.
5. 5
   Cut, wrap in wax paper & store in air tight container.

Twice Baked Sweet Potato

From here

Notes: Haven't made these, but they sound so good.

Ingredients

• 6 sweet potatoes, even in size and scrubbed
• 4 tablespoons brown sugar
• 4 tablespoons butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Chocolate Covered Caramel corn

from here

2 bags microwavable popcorn (I used 1 cup (before popping) of air popped - no salt)
4 tbsp butter, cut into pieces
1 cup packed brown sugar
1/2 c. light corn syrup
2/3 c. sweetened condensed milk
1 tsp vanilla extract
12 oz bag of semi-sweet chocolate chips

Pop popcorn and put into large roasting pan or two 9x13 pans. You should have approximately 24 cups of popped corn. Remove as many unpopped kernels as you can. Turn the oven to 250 degrees and place the popcorn in the oven to keep warm.

Place the butter, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar melts, and continue to cook, stirring, until the butter is melted and the candy begins to boil.

Stir in the condensed milk and insert a candy thermometer. Continue to cook the mixture stirring occasionally until the candy reaches 238 degrees. Remove it from the stove and stir in the vanilla (I think we forgot to do this).

Take the popcorn out of the oven, pour caramel over it, stirring so the pieces are evenly coated.

Return the popcorn to the oven and bake for 45 minutes. Stir every 10 minutes.

If you do a half batch or use 2 pans, cooking time will be ~25 mins. It is done with the caramel darkens and bubbles all over the pan.

Remove the popcorn from the oven and allow it to cool completely at room temperature before breaking it into pieces by hand.

Place the chocolate chips in a large microwave-safe bowl and microwave until melted.
Pour chocolate over caramel and to coat the pieces. I only chocolate covered half of it and then mixed it together. Put the chocolate covered corn in the refrigerator to quickly set (about 15 mins).

Store in an airtight container.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies (from here)

3 c. flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups firmly packed brown sugar
3 c. pumpkin puree, chilled  (I didn't chill it.)
2 large eggs
1 tsp pure vanilla extract

Frosting: recipe from Megan's Whoopie Pie's

Preheat oven to 350.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combine. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small icecream scoop, drop tablespoons of dough onto prepared baking sheets (dough wasn't a typical cookie dough thickness...more like cake batter, but a little thicker than that...somewhere in between).

Bake for 12 mins convection, 15 non-convection

Let cool and fill with frosting.

Teriyaki Stir Fry Sauce

Teriyaki Stir Fry Sauce (from here)

1/4 c. soy sauce
1 c. water
fresh grated ginger (we don't like it, so i didn't use it)
3 tbsp brown sugar
1 minced garlic clove
2 tbsp cornstarch
1/4 c. cold water

Combine 1 c. water, soy sauce, brown sugar, garlic, and ginger in a sauce pan and bring to a boil, stirring constantly.

Dissolve cornstarch in 1/4 c. cold water and add to sauce.

Stir constantly and allow the sauce to thicken. If the sauce is too thick, add a little water or soy sauce to thin. I put this over vegetables and chicken with rice for stir fry. We decided that adding some red pepper flakes next time might be a good addition. I will pretty much NEVER buy stir fry sauce again.

Chicken Tortilla Soup

Chicken Tortilla Soup (from here, but I modified quite a bit)

Notes: I did this in the crock pot and shredded the chicken. I liked it very much! We served it with the Member's Mark tortilla chips from Sam's Club. So good!

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 (28oz) can crushed tomatoes (I used 1 16oz can diced, might try 2 cans next time)
4 cups water + 4 tsp chicken stock powder (instead of canned)
1 cup whole corn kernals, cooked (I used canned)
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (didn't have, but it would probably be good)
2 boneless skinless chicken breast halves (I used 4 frozen chicken breast tenderloins)

optional toppings:
tortilla chips
avacado
cheese
green onions

I dumped it all in the crock pot and put it on high for 4 hours. Check the original link for stove top directions.

Megan's Amazing Cream Pie Cookies

(from Megan Hebdon) - These were incredibly delicious

The cookies were:
2 Devil's Food cake mixes
5 eggs
1 cup oil
extra flour
some water (1/4-1/3 cup)

Bake at 350 for 8-10 minutes.  

The frosting is:

6 oz. secret ingredient (:)
1/2 cup plus 2-3 tablespoons butter
2 teaspoons vanilla
powdered sugar
1 small container marshmallow fluff

Beat secret ingredient, butter, and vanilla.  Add powdered sugar until desired consistency.  Add marshmallow fluff.  Pipe in between cookies.

Baked Oatmeal

Baked Oatmeal (original from KraftyKatrina.blogspot.com, but I can't find the original link)

Sadly, I haven't made this since we moved here. I lost my recipe binder that I used before we moved, and I FINALLY found it last month. I just made this again today. Instead of using oil, I used some left over pumpkin. I added cinnamon and pumpkin pie spice. This is an easy and delicious breakfast.

3 cups quick cooking oatmeal
1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. salt
1/2 tsp. baking powder
1 cup milk
1/2 cup vegetable oil
2 eggs

In a large bowl, combine all ingredients. Pour into a greased 9x9x2 (sometimes I use 8x8). Bake, uncovered, at 350 for 30 to 40 minutes, or until set. Serve with milk (I never do this, but that's what the original recipe suggests).

Baked Cinnamon Breakfast Bites

Baked Cinnamon Breakfast Bites (from here)

These were so delicious. So so so so good.....I would be willing to say they are better than any doughnut hole I've ever had and definitely better than any cake doughnut I've had.

1 1/3 c. flour
1 c. coarsely chopped rice krispies (chop before measuring)
2 tbsp plus 1/2 c. sugar, divided
3 tsp baking powder
1/2 tsp salt
1/4 c. butter-flavored shortening
1/2 c. milk
1 tsp ground cinnamon
1/4 c. butter, melted

Mix flour, crushed cereal, 2 tbs. sugar, baking powder and salt in a large bowl.

Cut shortening in with the pastry blender or fork until mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 for 15 to 18 mins (I did 425 convection for 10 mins) or until a toothpick comes out clean. Cool for a few minutes in pan or on a wire rack before removing.

If you want a perfect rounded ball, put them on a cookie sheet. I baked them in an 8x8 pan...taste over looks baby. They were delicious.

Chunky Apple Cake

Chunky Apple Cake (from Desi)

Sooooo good!

1/2 c. butter, softened
2 c. sugar
1/2 tsp. vanilla
2 eggs
2 c. flour
1 1/2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 c. chopped peeled tart apples

Butterscotch Sauce
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/2 c. heavy whipping cream

Cream the butter, sugar, and vanilla. Add eggs, one at a time. Beat well after each addition. Combine flour, cinnamon, nutmeg, salt and baking soda. gradually add in apples.

Spread into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 mins.

In a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat stirring constantly.

Sheppards Pie

Sheppards Pie

Notes: So easy, so good. No recipe needed really...

Brown ground beef. Add 1 can mushroom soup with milk to desired consistency; add salt and pepper. Add french style green beans. Serve over mashed potatoes.

Soy Chicken

Soy Chicken (from Desi)

Notes: I finally found my recipe binder!!! It was in the BOTTOM of the box of cookbooks. Hurray!

3-4 lb. chicken thighs
salt and pepper to taste
1/2 c. green onion
1/2 c. soy sauce
1/4 c. white cooking wine
1/2 c. water
1/4 c. honey
2 c. uncooked rice

Sprinkle chicken with salt and pepper. Put all ingreidents except rice into slow cooker. Cook 3 to 4 hours on high. With 1 hour remaining, cook rice according to directions. Serve chicken on top of rice.

Peach Cornmeal Cupcakes

Peach Cornmeal Cupcakes (from here)

Notes: These were really good and simple. Maybe a little crumbly, but the taste was great. I made a peach blueberry compote and added them on top, and for Brandon's I topped them with whipped cream for the "frosting". Pretty delicious!

Makes 12

1 cup flour, plus more for berries
1 cup sugar
1/2 cup cornmeal
2 tsp baking powder
2 eggs
1/2 cup buttermilk
5 tablespoons butter, melted and cooled (I didn't cool it)
8 oz mixed fruits (I used only peaches, but the original recipe used blackberries, raspberries, and a peeled, diced peach)

1. Preheat the oven to 375 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, cornmeal, and baking powder in a large bowl. Whisk together the eggs, buttermilk, and butter in a small bowl, and then very gently fold the wet ingredients into the dry ingredients, mixing no more than necessary to combine.
3. Toss the fruits with flour to coat them lightly. Gently fold them into the batter, and then divide it among the muffin cups.
4. Bake the muffins until a tester comes out clean, about 20 minutes

My most favorite Chocolate Chip Cookie recipe.

Chocolate Chip Cookies (from here)

Notes: I might never make another cookie again.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Baked Teriyaki Chicken

Baked Teriyaki Chicken (from here)

Notes: SO GOOD, SO EASY. I served it over brown rice. yummy!

1 tbsp cornstarch

1/2 cup white sugar

1/2 cup soy sauce (I used low sodium)

1/4 cup cider vinegar

1 clove garlic

1/2 tsp ground ginger

1/4 tsp ground black pepper

chicken thighs (the original recipe says you can use 12, I only had for boneless skinless ones, and it was plenty of sauce)

In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently until sauce thickens and bubbles.

Preheat oven to 425.

I poured half of the sauce into the pan, and then baked for 30 mins on convection, and then poured the rest of the sauce on and baked for another 15 to 20. This would probably b good if you grilled it as well. It created a nice and tasty glaze! 

Pea Basil Pesto

Notes: This was surprisingly delicious! I used maybe 1/2 to 3/4 cup of peas and 1/4 ish cup of fresh basil.

In a blender whirl together about a cup of thawed green peas with garlic, basil, lemon juice, parmesan, and olive oil until almost smoothe. Toss with pasta and more Parmesan cheese.

Pepperoni Macaroni

Pepperoni Macaroni (from a taste of home magazine)

Note: Never made this, but thought it sounded good and easy.

2 1/2 cups uncooked elbow macaroni
1 lb. bulk italian sausage
1 large onion, chopped
1 can pizza sauce (15oz)
1 can 8oz tomato sauce
1/3 c. milk
1 pacakge (3.5 oz) sliced pepperoni
1 jar sliced mushrooms, drained
1 c. shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.

In a large bowl, combine the pizza sauce, tomato sauce, and milk. Stir int he sausage mixture, macaroni, pepporoni, mushrooms, and olives.

Transfer to a greased 13x9 in baking dish. Cover and bake at 350 for 30 mins longer or until cheese is heated through.

Southwestern Casserole

Southwestern Casserole (from Taste of Home Freezer Cookbook)

Notes: This recipe makes two casseroles. One for eating now and one for freezing later if desired.

1 package (7oz) elbow macaroni
2 lbs ground beef (I used 1 1/4 lbs and would maybe go less meat and another can of beans next time)
1 large onion, chopped
2 garlic cloves, minced
2 cans (14.5oz) diced tomatoes, undrained
1 can (16oz) kidney beans, rinsed and drained
1 can (6oz) tomato paste
1 can (4oz) chopped green chilies, drained
1 1/2 tsp. salt
1 tsp chili powder (I added more chili powder and cumin to taste after I had it all mixed together)
1/2 tsp ground cumin
1/2 tsp pepper
2 cups shredded Monterey Jack Cheese (didn't add, but I'd probably use cheddar anyway)
2 jalapeno peppers, seeded and chopped (didn't add b/c we didn't have and I can't handle the spice)

Cook macaroni according to package directions. Meanwhile, in a large saucepan or Dutch oven (I used a skillet and it was too small. Definitely needed a bigger pan for this), cook the beef, onion and garlic over medium heat until meat is no longer pink; drain (I used turkey so I didn't drain). Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Drain macaroni, stir into beef mixture.

Transfer to two greased 2qt baking dishes (I used 9x13 pans). Top with cheese and jalapenos (didn't do). Cover and bake at 375 for 30 mins. Uncover and bake 10 mins longer until bubble and headed through. I baked at 350 convection for 20 mins and didn't cover/uncover since I didn't put cheese on it.

Serve the one casserole. Let the other cool and freeze for up to 3 months.

To use the frozen casserole, Thaw in refrigerator for 8 hours. Remove from refrigerator 30 mins before baking. Cover and bake at 375 for 20-25 mins or until heated through. (I would probably just pop it in the oven stright from the freezer at 350 for 30-45).

Frosty Peanut Butter Cups

Frosty Peanut Butter Cups (from Taste of Home)

Note: Brandon loved these! Very light and refreshing. Made these again with Chocolate putting. Also delicious according to Brandon. I think it'd be fun to make a lemon pudding with cream cheese instead of peanut butter.

1 c. reduced fat graham cracker crumbs (didn't use reduced fat) (about 5 whole crackers)
2 tablespoons reduced fat spreadable margarine
(the above are for the crust, and B made the crust based on the directions on the graham cracker crumbs)
1 c. cold 1% milk
1/2 c. peanut butter
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon into coups. Freeze until firm. Remove from muffin pan and transfer to freezer bags. May be frozen for up to 2 months.

Bake Chicken Fajitas

Baked Chicken Fajitas

Note: These are SO GOOOOOOOD!

1 lb. boneless skinless chicken breast cut into thin strips
1 can (14 1/2 oz) diced tomatoes and green chilies, drained (oops, forgot to drain this, but I would do it next time)
1 medium onion, cut into thin strips
1 medium sweet red pepper cut into thin strips
1 medium green pepper cut into thin strips
2 tbsp canola oil
2 tsp chili powder
2 tsp ground cumin
1/4 tsp salt
12 flour tortillas (6 in)

In a 13x9 in baking dish coated with cooking spray, combine the chicken, tomatoes, peppers and onion. Combine the oil, chili powder, cumin, and salt. Drizzle over chicken mixture, toss to coat.

Bake uncovered at 400 for 20 to 25 mins or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas.

Apple Puff Pancake

Apple Puff Pancake (from Taste of Home Prize Winning Recipes)

Note: This was really good and easy!! I made homemade peach pie filling from peaches I had frozen from the peach guy and used the recipe in the Ball Blue Book. It was pretty delicious. I didn't have an oven proof skillet, so I just put it into a room temperature 9x13 pan and it worked out just fine. We had it as dessert to try it out, but I do think it would be really good as a breakfast.

1/3 c. butter
1 c. all-purpose flour
4 eggs
1 c. milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted walnuts (optional)

Place butter in a 10in oven proof skillet. Place in a 425degree oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leave 1 tbsp melted butter in the skillet. Stir the remaining butter into the batter.

Pour batter into hot skillet. Bake for 15 to 20 mins. or until edges are golden brown.

Meanwhile, in a small saucepan, warm the pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Golden Honey Pan Rolls

Golden Honey Pan Rolls (from Taste of Home Prize Winning Recipes)

1 c. warm milk (70 to 80 degrees)
1 egg
1 egg yolk
1/2 c. canola oil
2 tbsp honey
1 1/2 tsp salt
3 1/2 c. bread flour
2 1/4 tsp active dry yeast

Glaze:
1/3 c. sugar
2 tbsp butter, melted
1 tbsp honey
1 egg white
additional honey, optional

In bread machine pan, place the first eight ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 mins of mixing; add 1 to 2 tbsp of water or flour if needed).

When cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8in square pans. Cover and let rise in a warm place until doubled (about 30 mins).

For glaze, combine the sugar, butter, honey and egg whites; drizzle over dough. Bake at 350 for 20 to 25 mins or until golden brown. Brush with additional honey if desired.

fresh mozzarella sandwiches

Fresh Mozzarella Sandwiches (from Taste of Home Prize Winning Recipes)

1/4 c. chopped onion
2 tbsp olive oil
1 garlic clove, minced
1 can (28 oz) crushed tomatoes in puree
1 tsp grape jelly (Desi used a different kind of jelly)
1/2 tsp. each: dried oregano and dried basil
1/2 tsp. salt
1/8 tsp. pepper

sandwiches:
1 lb. fresh mozzarella cheese cut into 1/2 inch slices
8 slices sourdough bread (3/4 inch thick)
2 eggs, lightly beaten
3/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp butter

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1minute longer. Stir in the tomatoes, jelly, oregano, basil, salt, and pepper. Bring to a boil. Reduce the heat; simmer, uncovered for 20 minutes, stirring several times.

Meanwhile, for the sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture.

Black Bean Soup

Black Bean Soup (from Taste of Home Prize Winning Recipes)

3 bacon strips
3/4 c. chopped red onion
1 anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15oz) black beans, rinsed and drained
4 tsp lime juice
1 tsp ground cumin
1/2 tsp lemon-pepper seasoning
1/2 tsp ground coriander

In a large saucepan, saute bacon and onion until bacon is tender. Add Anaheim pepper and garlic, cook 1 minute longer.

Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Cool slightly.

Puree half of soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes.

Spaghetti Squash with Red Sauce

Spaghetti Squash with Red Sauce (From Taste of Home Prize Winning Recipes)

Notes: this was so so good! I didn't have fresh tomatoes so I used one can of diced tomatoes drained. I also used a half of a red pepper and half of an onion because thats what I had. It was a sweet onion too. Delicious! Serve with garlic bread next time.

1 medium spaghetti squash
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 c. shredded carrot
1/4 c. diced red onion
2 tsp. italian seasoning
1/8 tsp pepper
1 tbsp olive oil
2 garlic cloves, minced
1 can (15 oz) tomato sauce
grated Parmesan cheese, optional

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, italian seasoning and pepper in oil for 6 to 8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.

Fluffy French Toast

Fluffy French Toast (from All Recipes)

Note: This was really good!

1/4 c. all-purpose flour
1 c. milk
1 pinch salt
3 eggs
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 tbsp. white sugar
bread

I halved this the first time I made it, and it was just right for Brandon and I.

Tossed Salad with Peaches

Tossed Salad with Peaches (from Taste of Home Award Winning Recipes)

Note: Desi made this with strawberries in place of peaches. It was so good!

4 medium ripe peaches
2 tbsp sugar
2 tbsp lemon juice
2 tbsp cider vinegar
1 tbsp rice vinegar
1/4 tsp salt
1/3 c. canola oil
6 cups spring mix salad greens
4 cups  torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips (didn't use)
1/3 c. chopped pecans, toasted

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream.

In a large bowl, combine the salad greens, romaine, onion, and cucumber. Pour about 2/3 c. dressing over salad and toss to coat.

Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing.

Black Bean Tortilla Pie

Black Bean Tortilla Pie (from Taste of Home Prize Winning Recipes)

1 medium onion, chopped
1 medium green pepper, chopped
1 tsp ground cumin
4 tsp pepper
1 tbsp olive oil
3 garlic cloves, minced
2 cans (15oz each) black beans, rinsed and drain
1 can (14oz) vegetable broth
1 package (10oz) frozen corn, thawed
4 green onions
4 flour tortillas
1 c. shredded reduced fat cheddar cheese, divided

In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat.

Place 1 tortilla in a 9 in springform pan coated with cooking spray. Layer with 1 1/2 c. bean mixture and 1/4 c. cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake uncovered at 400 for 15 to 20 mins or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

Baked Egg Rolls

Baked Egg Rolls (from Taste of Home Prize Winning Recipes)

1 1/3 c. fresh broccoli stir-fry vegetable blend
1 c. shredded cooked chicken breast
4 1/2 tsp. reduced sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. ground ginger
8 egg roll wrappers

In a small bowl, combine the first six ingredients. Place 1/4 cup chicke mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.

Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

Spinach Vegetable Soup

Spinach Vegetable Soup (from Taste of Home Soups)

1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. butter
2 cans reduced sodium chicken broth (14oz each)
1 1/2 c. diced peeled potatoes
1 small turnip, peeled and chopped
1 c. chipped carrot
1/2 c. chopped green pepper
1 tsp garlic powder
1 tsp each: dried thyme, basil, and rosemary
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
dash to 1/8 tsp cayenne pepper
2 packages (10 oz) frozen chopped spinach, thawed and well drained)
1 can (14 oz) cream style corn

In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Two Bean Soup

Two Bean Soup (from Taste of Home Soups)

1/2 lb. dried baby lima beans
1/2 lb. dried great northern beans
1 can. reduced sodium chicken broth
1 1/2 c. cubed fully cooked lean ham
1 medium onion, chopped
2 celery ribs with leaves, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/8 tsp ground ginger
2 green onions sliced

Place beans in a large saucepan or dutch oven. Add water to cover by 2 in. Bring to a boil; biol for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return the beans to pan. Add broth and ham; bring to a boil. Reduce the heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until the beans and vegetables are tender. Garnish with onions.

Southwestern Chicken Soup

Southwestern Chicken Soup (from Taste of Home Soups)

1/2 lb. bonless skinless chicken breasts, cut into 1/2 inch cubes
1/4 c. finely chopped onion
2 tbsp olive oil
2 garlic cloves, minced
1 can (15oz) whole kernel corn, drained
1 can. black beans, rinsed and drained
1 can chicken broth
1 can (10oz) diced green chilies, undrained
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and minced fresh cilantro

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic, cook 1 minute longer.

Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Chunky Chicken Soup

Chunky Chicken Soup (from Taste of Home Soups)

1 lb. boneless skinless chicken breasts cut into 1 in pieces
1 c. sliced celery
1/2 c. chopped onion
2 tbsp canola oil
6 cups chicken broth
1 1/2 c. sliced carrots
1 tsp dried thyme
1/2 tsp. salt, optional
1/4 tsp. pepper
1/2 c. uncooked macaroni
1 1/2 c. frozen peas

In a large saucepan, cook the chicken, celery, and onion in oil until chicken is no longer pink.

Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Turkey Bean Soup

Turkey Bean Soup (from Taste of Home Soups)

1 lb. ground turkey
1 c. chopped onion
1 c. chopped celery
1 tbsp olive oil
1 can chicken broth (49 oz)
2 c. frozen corn
1 can white kidney beans, rinsed and drained
1 c. frozen lima beans
1 can green chilies, chopped
1 tsp. each: dried oregano, ground cumin, and chili powder
1/2 tsp salt
shredded cheddar cheese

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder, and salt. Bring to a boil. Reduce heat; cover and simmer for 30 mins or until heated through. Serve with cheese if desired.

Hamburger Minestrone

Hamburger Minstrone (from Taste of Home Soups)

1 lb. ground beef

1/2 c. chopped onion

1 garlic clove, minced

6 cups water

1 can diced tomatoes, undrained

1 1/2 c. sliced zucchini

1 can (16oz) kidney beans, rinsed and drained

1 1/2 c. frozen whole kernel corn, thawed

1 c. shredded cabbage

1 celery rib with leaves, chopped

2 tsp beef boullon granules

2 tsp italian seasonings

2/4 tsp salt

1/2 c. uncooked elbow macaroni

In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasonings, and salt. Add macaroni. Bring to a boil.  Reduce heat. Cover and simmer for 10-15 minutes or until macaroni is done.

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies (from here)

Notes: I saw this in a blog I follow (link above). It sounds soooooooo good! I want to try them sometime.

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Slow Cooker Ribs

Slow Cooker Ribs (from here)

Note: I bought some boneless pork ribs on a whim since they were in the "must sell today" meat section. Turns out, that was a good choice! I threw them in the crock pot on Sunday with a modified version of this recipe. They were delicious! I also added some Sweet Baby Rays to the mix because it didn't look like quite enough liquid. I also added Worcestershire sauce because I thought it would be good too. I think next time, I would add a little more soy sauce.

1 tbsp maple syrup
1 tbsp soy sauce
1 tbsp Worcestershire sauce (not in original recipe)
2 tbsp dried minced onion
1/4 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp garlic powder
1 dash ground black pepper
bbq sauce as desired

I put the ribs in the crock pot and then poured the seasonings on top of the ribs. I cooked it on high for about 5 hours and they were SO GOOD and so tender. I will definitely keep buying these when I see them on sale. We served it over rice which was also delicious.

Calzones

Calzones (from here)

Notes: This was so good! I halved the dough recipe which made 2 good sized calzones for us. I also added some Italian seasoning to the dough and some garlic powder. I chopped up pepperoni. For the pizza sauce, I used 8 oz of tomato sauce and pizza seasonings from my spice rack.

• 1 1/4 cups water
• 1 teaspoon salt
• 3 cups bread flour
• 1 teaspoon dry milk powder
• 1 1/2 tablespoons white sugar
• 2 teaspoons active dry yeast
• 3/4 cup pizza sauce
• 4 ounces pepperoni sausage, chopped
• 1 1/4 cups shredded mozzarella cheese
• 2 tablespoons butter, melted

1. Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Substituion List

This is a nice substitution list from All Recipes:

http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx

Spaghetti With Garlic, Chilies, Lemon And Crispy Bread Crumbs

Spaghetti With Garlic, Chilies, Lemon And Crispy Bread Crumbs (from here)


Notes: I haven't tried this yet, but it sounds good! I think I would add some chicken to it for some protein.

For The Bread Crumbs:

1 Cup Coarse Homemade Bread Crumbs

1/2 Teaspoon Lemon Zest

2 Tablespoons Olive Oil

Salt & Pepper

1 Pound Spaghetti

1/2 Cup Extra Virgin Olive Oil

5 Large Cloves Of Garlic, Minced

Juice Of 1 Lemon

2 to 3 Dry Hot Red Chili Peppers, Crushed

1/3 Cup Finely Chopped Fresh Parsley

In a heavy frying pan, heat the oil and add the bread crumbs, lemon zest, salt & pepper. Cook over medium heat, stirring often until the crumbs are crisp and light brown. Set aside.

Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the garlic and chili peppers and cook until sizzling but not browned. Remove from the heat. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. Return to the pot, and add the garlic oil, and lemon juice. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. Add the parsley, mix well and serve with the crispy bread crumbs on top.

Bean and Burger Pockets

Bean 'n' Burger Pockets

This is SO GOOOOOOOOOD! And, it makes a lot, so there is a lot of left overs. We ate it over Naan instead of Pita's, but I'm sure it would even be good by itself without bread.

1 1/4 lb. ground beef
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 c. chopped onion
1 garlic clove, minced
1 tablespoon brown sugar
1 tsp. seasoned salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. each dried thyme, savory, majoram, oregano, and parsley flakes
1 can (8 3/4 oz) navy beans, rinsed and drained
1 can (8 3/4 oz) kidney beans, rinsed and drained
1 can (8 3/4 oz) lima beans, rinsed and drained
5 pita breads, halved
1/2 cup shredded cheddar cheese

In a heavy sauce pan or dutch oven, cook beef over medium heat until no longer pink; drain.

Add tomatos, tomato sauce, onion, garlic, brown sugar, and seasonings. Cover and simmer for 1 hour stirring occasionally (we added beans at this time too and it was fine).

Stir in beans; heat through. Spoon about 1/2 cup. into each pita half. Top with cheese if desired.

Peanut Butter Bars

Peanut Butter Bars (from here)

Note: These are Brandon's favorite.

1 cup butter
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least 1 hour before cutting into squares.

Naan

Naan (from here)

Notes: This is so good!

1 package active dry yeast
1 cup warm water
1/4 c. white sugar
3 tbsp. milk
1 egg beaten
2 tsp. salt
4 1/2 c. bread flour (I've always used all-purposed unbleached)
2 tsp. minced garlic (optional)
1/4 c. butter

In a large bowl, dissolve yease in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until msooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour or until the dough doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size. About 30 minutes.

During the second rising, preheat grill (I used the George Foreman grill) to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill (no need if using a George Foreman). Place dough on grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes. Remove from grill and continue with remaining balls.

Check Muddy Buddies

Chex Muddy Buddies/Puppy Chow

9 c. chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. margarine or butter
1 t. vanilla
1/2 c. powdered sugar

Pour chex into large bowl and set aside.

In 1 quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine. Microwave on high for 1 1/2 mins or until smooth stirring after one minute. Stir in vanilla.

Pour chocolate mixture over cereal stirring until all pieces are evenly coated. Pour cereal mixture into large ziploc bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool. (I never let them cool on wax paper!).

Pumpkin Cake

Pumpkin Cake (from Casa de Barker)

Pumpkin mixture:
29 oz. pumpkin
1 c. milk
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
3 eggs
1 c. sugar
1/4 tsp. ginger
1/8 tsp. nutmeg

Cake:

1 box yellow cake mix

1 c. butter

Preheat oven to 350F.

Prepare pumpkin mixture and pour into a 9x13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over cake. Bake for 1 hour.

Pumpkin Roll with Cream Cheese

Pumpkin Roll with Cream Cheese (from Karen??)

Cake:
Powdered Sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 teaspoon cloves
1/4 tsp. salt
3 large egs
1 c. sugar
2/3 c. pumpkin
1 c. walnuts (optional)

Filling:
1 pkg. cream cheese (8oz)
1 c. sifted powdered sugar
6 tbsp. softened butter
1 tsp. vanilla extract
powdered sugar

Preheat oven to 350F. Grease a 15x10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with the narrowed end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.

Caramel Bars

Caramel Bars (from faith)

Crust:
1 c. quick oats
1 c. packed brown sugar
1 c. flour
3/4 c. butter (not margarine)
1/2 t. baking soda
1/4 t. salt

Filling:
1 14oz package caramels
1/3 c. milk
1 c. chocolate chips

Combine all crust ingredients. Sprinkle 1 1/2 c. of mixture into 9x13 pan. Bake at 350 for 10 mins. In a double broiler over boiling water melt caramels with 1/3 c. milk. Pour caramel mixture over crumb mixture and sprinkle with chocolate chips. Sprinkle remaining crumb mixture over top. Bake for 10 more minutes. Let cool and refrigerate.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread (from Like)

Preheat oven to 325. Cook for 1 1/2 to 2 1/2 hours.

1 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1/4 tsp. salt
4 cups flour
6 large bananas
1 1/2 to 2 cups chocolate chips or nuts

Cream butter and sugar. Add eggs; stir in dry ingredients; stir in bananas and chocolate chips or nuts. Bake for 1 1/2 to 2 1/2 hours.

Parmesan Chicken

Parmesan Chicken (from mom)

4 chicken breasts (2 1/2 to 3ish lbs)
1/4 c. whole wheat flour
1/2 t. salt
1 tablespoon milk
1/4 c. melted margarine
1/2 c. parmesan cheese
1 t. paprika
dash of pepper
1 egg

Preheat oven to 350.

Combine cheese, flour, and seasoning in plastic bag. Dip chicken in milk beaten with egg and coat with dry mixture. Put in baking dish and pour the margarine over the chicken.

Bake for 1 hour.

Taco Dip

Taco Dip (that mom made)

2 8oz cream cheese
1 8oz sour cream
1 16oz refried beans
1 pkt. taco seasoning
lettuce, tomatoes, cheese

Spread refried beans in bottom of jellyroll pan (or 9x13...it will just be thicker). Mix cream cheese, sour cream, and taco seasoning together and spread on top of refried beans. Top with lettuce, cheese, and tomatoes.Serve with tortilla chips.

Fruit Salsa

Fruit Salsa with Baked Cinnamon Tortilla Chips (from here)


Notes: I haven't made this yet, so notes are from original site.

• 1 kiwi, peeled and diced
• 1 Golden Delicious apples – peeled, cored and diced
• 4 oz. raspberries
• 8 oz. of strawberries, diced
• 1 Tablespoons white sugar
• 1/2 Tablespoon brown sugar
• 1 1/2 Tablespoons fruit preserves, any flavor (I used my strawberry freezer jam)
• 10 small flour tortillas (the fajita size that’s about 7 inches)
• 4 Tablespoons melted butter (or butter flavored cooking spray)
• 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (if using cooking spray, spray tortillas again with cooking spray).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Serves around 5-6.