Smothered Chicken

Tad really likes this and he has few real likes. Its in Betty, but I will post for all to share. I don't even like mushrooms, but i love this.

1 tsp oregano (I use italian spices, I don't have just oregano)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 cayenne pepper
4 Chicken breast halves
Pepper
Onion
1 cup Mushrooms
1/2 c cheddar
1/2 c mozzarella

I usually use 2 or 3 breasts and then slice them in half so they are thinner.

Spray pan with cooking spray and put seasoning on both sides of chicken. Cook 8-10 minutes on stove, turning once. Take out chicken and in same pan, add 1 TBS butter. Add chopped peppers and onions and cook about 5 minutes. Add mushrooms, cook another 3-5 minutes. Add chicken back in pan and veggies on top, add cheese. I usually put a lid on but take off heat while it melts.
Its so yummy! Try it!

Haylee's Easy Almond Roca

1 C Butter
1 C Sugar
3 T water
1 tsp light corn syrup
1C finely chopped toasted almonds
1C chocolate chips

Melt Butter in sauce pan. Add sugar, water and corn syrup. Cook over medium heat stirring constantly. When sugar dissolves and mixture boils, raise heat and cook untill thermometer reaches 290-soft crack. Quickly poor in 1/2 cup almonds. Quickly poor onto ungreased cookie sheet. Wait 2-3 min, then place chocolate chips on surface. Spread when melted and then sprinkle remaining almonds on top. When hard, crack candy into pieces.

Haylee made this tonight. We are waiting to crack it to see how it tastes, but it sure smells good.

Layered Mexican Bean Dip

1 16 oz. can refried beans

2 T. lemon juice

½ cup sour cream

8 oz. shredded cheese

½ cup mayonnaise

2 T. finely chopped green onions

1 pkg. taco seasoning

3 mashed avocados (or pre-made guacamole)

1 medium tomato, chopped

Mix avocados and lemon juice together; set aside. Mix taco seasoning and mayo; set aside. Layer in the following order: refried beans, avocado, mayonnaise mixture, sour cream, black olives, onions, tomatoes, cheese. Cover and chill for several hours. Serve with tortilla chips. [You can also mix the taco seasoning with the sour cream and omit the mayonnaise for less fat]

K's Banana Bread

Julie just sent this to me and told me to post it

2 Banana’s

1/3 cup Melted butter

¾ cup sugar --original recipe calls for 1 cup

1 egg

Mix together

In 2 separate bowls mix

2 cup flour

1 tsp Salt

1 tsp Baking Powder

½ tsp baking soda

Next bowl

¾ cup Butter milk or ¾ cup milk with 1 tsp vinegar

1 tsp Vanilla

Then add the 2 mixtures to the first mixture at the same time. Mix until blended.

Bake muffins for 20 minutes at 350

Mini loaf for about 35-50 depending on your oven.

Big loaf I have no idea I never make a big loaf.

and I will try to make it tomorrow:

Enchilada Casserole--Heather Stuart

This recipe is from The New York City Marathon Cookbook. It's easy and tasty!

1 onion, chopped
1 16-ounce can pinto or kidney beans and/ or ground turkey, lean beef, or tofu
2 8-ounce cans tomato sauce
1 12-ounce can mild enchilada sauce
1 11-ounce can corn with peppers
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
12 corn tortillas (I often use flour tortillas)
4-6 ounces low-fat Cheddar cheese, grated

Optional:
Chopped lettuce, tomatoes, and low-fat ranch salad dressing or fat-free sour cream

1. In a large saucepan combine the onion, beans, tomato sauce, enchilada sauce, chili powder, and oregano. Or, in a large skillet, brown the onion with beef or ground turkey, drain, then add the sauces and seasonings.

2. Bring to a boil, then simmer for 5 minutes.

3. Place 4 tortillas in the bottom of a 9x13-inch baking dish. Pour half of the bean mixture over the tortillas. Sprinkle with half the cheese. Repeat layer, ending with 4 tortillas.

4. Cover with foil, Bake at 350 degrees for 20 minutes. Uncover and bake 5 more minutes.

5. Garnish with chopped lettuce, tomatoes, and low-fat ranch salad dressing as desired.

Crescent Rolls/Cinnamon Rolls--Heather Stuart

I think this came from the Betty Crocker book originally...I grew up on these rolls for holidays.

1 package of active dry yeast
1-1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1-1/2 teaspoons salt
6-7 cups all-purpose flour (I make mine half whole wheat)
Margarine
1/4 cup sugar
2 teaspoons cinnamon

powdered sugar
milk or water

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough on to lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into three equal parts.

For crescent rolls:
Roll out into a circle. Spread the margarine on the rolled out dough. Cut into pizza slice shapes. Roll into crescents. Let rise 1 hour. Cook at 400° for 15 minutes (that is too long--check sooner!).

For cinnamon rolls:
Roll out into large rectangle. Mix the 1/4 cup sugar and cinnamon together. Spread the margarine on the rolled out dough and sprinkle with 1/3 of the sugar/cinnamon mixture. Roll up. Cut this dough roll into 1 inch sections and place in a greased 9 x 13 pan. Allow to rise in a warm place until double. Bake in 375 degree oven for 20-30 minutes. Cool slightly.

Mix enough water or milk into 2-3 cups powdered sugar to make a thick glaze. Spread this on warm cinnamon rolls. ENJOY!!!!

Grandma Parkinson's Gingermen Cookies

This is our favorite Holiday Cookie. It is from the great grandma of our friend from college.

2/3 cup shortning
1 cup sugar
1 egg beaten
1/4 cup black molasses
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp cloves

Cream shortning and sugar. Add egg and molasses and beat well. Add sifted dry ingredients. Mix thoroughly. Roll 1/8 inch thick. Cut out in holiday shapes. Bake at 350 for 10 min. These are supposed to be soft and chewy, so f they are hard you are cooking them too long. Frost and decorate with your favorite frosting. Mark likes cream cheese, I like vanilla.

Grandma Montgomery's Fudge

1 Cube Butter
5 cups sugar
1 can evaporated milk

Melt, stir,boil for exactly 5 minutes.

Add:
26 mini marshmallows
12 oz semisweet chocolate chips
1 big hershy candy bar. I am not sure what size big is any more, but I think it is the one that is in blocks, bigger than the one you would just eat.

Stir in and pour into buttered 9x13 cake pan.

Mom says you can't cut the recipe in half, it doesn't work. But this makes a ton of fudge so make sure you have someone to share it with.

Scones

This is the full recipe, but I always cut it in half and still have a few leftovers for the next day.

2 Tbsp Yeast
1/4 c water
2 Tbsp Oil
2 Eggs
1 Qt Milk
2 Tbsp Sugar
1 Tbsp Baking Powder
3/4 tsp salt
1/2 tsp baking soda
8 cups flour

Proof yeast in water. Add oil, egg, milk and mix. Mix all dry ingrdients and then add to wet and mix. The dough is sticky. I roll the dough out on floured surface to about 3/4 inch thick and cut into 2 1/2 inch squares. Deep fry in hot oil, it should boil up around the scone or else it is not hot enough. Flip over when brown and then remove when other side is brown. Serve with butter and honey.

Mandarin Cookie Salad

Okay, this one has pretty random ingredients. My friend Ashely had this at a party and I wasn't up to trying it. I finally did, and pretty much ate the whole bowl. Seriously, it is so good. Try it.

2 cups buttermilk

1 pkg large vanilla instant pudding

1 container of cool whip (somewhere between sm & large, however much you want)

20 - 24 oz of drained mandarin oranges

1/2 a package of Sandies Pecan Cookies broken up

Mix the buttermilk & pudding

Fold in Cool Whip

Add Mandarin Oranges & Sandies Cookies

Stir

Cabbage Salad

My friend always brings this for our Thanksgiving dinner, but since she just had a baby, I am going to attempt it, but its so good. I love cabbage.

1 head cabbage, finely chopped
1-2 bunches green onions-the more the better
4-8oz toasted sliced almonds
4-8oz sesame seeds, toasted
2 pkg ramen noodles, broken up

dressing:
3/4 cup vegetable oil
6 Tbl rice vinegar
6 Tbl sugar

Mix together first ingredients. Whip or shake dressing ingredients
together and then toss with first part. Don't add dressing until ready
to serve so salad doesn't get soggy too quickly.

Fruit Salad

Mom's: 1 cup water, 1 cup sugar, 2 TBS cornstarch. Heat on stove, boil one minute, cool in fridge.
She adds apples, mandarins, bananas and pineapple. She also add a little pineapple juice to the sugar stuff if its really thick.

Karli's: Same fruit, maybe with some strawberries and she doesn't like pineapple in hers. She just uses whipping cream with sugar and whips it.

Fruit Salad

How about the recipe for the whipping stuff in mom and/or Karli's fruit salad?

Request

Can someone please post the scone recipe?

Chicken Wraps

This is Karli's, but we all know how good she is about posting...

Big Tortillas
Cooked White Rice
Chicken
Bacon cooked and broken into pieces
Lettuce
tomotoes
celery
cheese
cucumbers
onions
carrots
Ranch or dressing of choice

Cook some cut up chicken breasts in italian dressing. When its cooked, use the food chopper to make it small. Take a tortilla and put rice in it followed by lettuce (I use fresh spinach). Just add all the topping of choice, I just listed what I like, but you can comment and add your 2 cents, I think we all make them a little different, depending what you a have in the house and what you like. Bacon and cheese are a must though, they make all the difference. Pour on some dressing, wrap it all up, and there you go!

Grandpa's Homemade Rootbeer

Neither Shawn or Lizard could remember him making this, do you? I remember doing it in his backyard...

1 bottle root beer flavoring
3 lbs sugar
4 gallons water
3-5 lbs dry ice

Mix a gallon of warm water with the sugar till it dissolves. Add the root beer, then more water and dry ice. You can make a lot less of course, the recipe is usually on the box. If you make it in a big 5 gallon jug though, don't put the lid on tight...
This is now a Halloween tradition for us. Sawyer love putting his hand in the smoke.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Sliced Provolone Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil. Put down a layer of provolone and sprinkle the mozzarella. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Pico de Gallo

8 Plum Tomatoes
1 onion
2-4 jalapenos
1/2 green pepper
1/2 yellow pepper
1/3 cup cilantro
1 tsp salt
Lime
1 T sugar

Chop the tomatoes into small square pieces and place in a glass bowl. (lately I have been draining some of the liquid from the tomatoes). Chop onion and add to the bowl. Chop the green and yellow pepper and add. Chop the jalapeno into very fine pieces using more if you want it spicy. Remember that the seeds are what really add the heat so if you don't want it very spicy you should remove some of the seeds. If you want it spicy, really chop the seeds it will add and disperse the heat more evenly. The veggies (except the jalapenos) should be cut into small pieces that are about the same size.
Add the cilantro, salt, and sugar. Squeeze on the juice from the lime onto the mixture and stir with a non-metal spoon. It tastes best if it is given several hours to blend together before eating.

I usually make this in large quantities and then use it in other dishes, like the quesadillas.
Another good one is with rice. Just make rice like normal then while it's still hot add the pico de gallo and cheese (any kind is good I've tried mozzarella, colby/jack, or cheddar) stir it up and let the cheese melt. Very good side dish.

Chicken Quesadillas

Ryan loves these

Chopped (cooked) Chicken
Pico de gallo or salsa
cheese
flour tortilla

Have all ingredients chopped and handy....
Heat a skillet over medium high heat spray with cooking spray. Lay down tortilla in the warm skillet, add a layer of cheese then chicken and pico de gallo, add another lay of cheese and top tortilla. Let cheese melt some then flip. Cut like a pizza.

Hot Crab Dip

1 lbs Crab meat
1 stick butter
1 8oz Cream Cheese
1 tsp corn starch
Old Bay to taste

Melt butter and cream cheese together over medium heat, once mixed add crab meat. add corn starch to thicken and Old Bay to taste. Serve with crackers.

Crab Cakes

1 lbs Crab Meat (Lump really is the best for these)
1 egg
2tsp Worcestershire sauce
1/4 tsp dry mustard
2 T Mayo
1 tsp lemon juice
1 T Mustard
1 T melted butter
1 tsp parsley
1 tsp Old Bay
1/2 C bread crumbs

Combine all ingredients except crab meat, mix well. Add Crab meat gently, form into large patties (6-8).
Pan fry, in a lightly buttered skillet over medium heat until golden brown, about 5-7 minutes on each side.

Meatball Soup

Betty Crocker Meatballs
1 lbs ground beef
1/2 C bread crumbs
1/4 C milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 sm onion, chopped
1 egg

Mix all ingredients and shape into 1 1/2 inch balls.
Heat in a skillet over medium heat for approx 20 minutes tuning occasionally.

Meatball Soup -Home made Version
1 Can Tomato Soup
1 Can Beef Broth
1 cup diced potatoes
1 cup carrots

1 cup celery sliced
1 cup frozen corn

put the carrots, potatos and celery in a pot and boil for a few minutes. Add the tomato soup and beef broth, add the corn and the meatballs and simmer for a few minutes.

Meatball Soup - Quick version
1 Can Tomato Soup
1 Can Beef Broth
1 1/2 to 2 Cans of water
1 Can diced potatoes (drained)
1 can peas and carrots(drained)
1 cup frozen corn

While the meatballs are cooking add cans of soup, water and vegetables to a large pot and heat on medium.
Once the meatballs are thoroughly cooked add them to the soup. Bring to a low boil.
Serve.

Crab Bisque

For those of you who like crab, this is my famous Crab Bisque

4 T Butter
4 T Flour
4 C Milk
3/4 c sauteed onion, chopped
3/4 C Sharp Cheddar
1 T Old Bay
1/2 tsp Lemon Pepper
2 T Chicken broth
1 Pint whipping cream
1T chopped Parsley
salt
1 lbs Crab meat (I use Phillips or what ever is on sale canned) Lump is best and most expensive, claw works just as well.

First chop some onion and saute it in butter, set aside

Melt butter in large pot over med heat, stir in flour to make a roux. Slowly add milk until it is well blended.
Stirring constantly , add cheese and onions cook until mixture thickens.
Reduce heat and add seasonings broth, cream and parsley.
When mixture is thoroughly heated add crab meat, stirring gently to keep lumps intact.
Once heated again, serve.

Peruvian Chicken Ragout

this was another recipe I found on MSN, it is really easy and really good......


Ingredients:
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon chili powder
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon cooking oil
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 medium potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa (I used little pasta bits I cooked separately instead)
2 cups packed fresh spinach leaves
Finely shredded lemon peel (set aside)
2 tablespoons lemon juice

Directions1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat.

2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.

3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.

Pizza Rolls

We love pizza in pretty much any form in our house, and here is something new we tried this week I got from my friends website. They were soooo good and even Sawyer ate a ton of them. Pizza Dough--I don't actually use this one, I have one that came with my bread machine that I can throw in and not worry about, but the Betty Crocker one is good to.

1 1/2 cup water
1 1/2 Tbsp sugar
1 1/2 Tbsp yeast
1 1/2 tsp salt
3-4 cups flour

Mix and knead above ingredients. Roll out on floured surface.

Pizza Rolls

Pizza dough
5 oz cream cheese
1 lb shredded mozarella cheese
Pizza toppings (we like canadian bacon, green pepper, and onions)

Spread cream cheese on rolled out dough. Add your choice of pizza toppings, then cover with cheese. Roll up like a cinnamon roll and cut each about 1 inch (if you do it thicker they are doughy). Place on greased cookie sheet. Bake 425 for 15 minutes. Dip in Pizza Sauce, parmesan cheese, or ranch.

I forgot to put the cheese on top though so just sprinkled it on top after I had cut them, it still worked!

Enchiladas

I use corn tortillas, but Shawn likes flour. Either way is fine, just don't fry the flour tortillas.

Ingredients:
Corn or flour tortillas
Oil for frying
Shredded chicken
Shredded Cheese
**chopped onion**
Prepared enchilada sauce

Directions:
1. Cook chicken - I usually boil chicken breast with celery and salt so I can use the broth for the sauce and rice. **I strain the broth before using it in other recipes** You can use any type of cooked chicken.
2. Shred chicken - I like the taste best when I actually shred my chicken by hand rather than cube it or cut it
3. Shred cheese - I do 1/2 cheddar and 1/2 mozzarella. I find the better the cheese the better the dinner. If you skimp and buy cheap cheese you can really tell. Splurge and buy your favorite cheese
4. Heat oven to 350
5. Heat pan with oil
6. Once oil is ready use tongs to fry both sides of each corn tortilla. Just fry it enough, but not crisp like a chip. You still need to roll the tortilla. I usually have two people to do this. One to fry and one to roll. If I do it by myself I fry 1/2 then roll 1/2 then repeat.

I haven't fried corn since having kids (mostly because of Shawn's flour tortilla preference), but I would not let kids anywhere close to you when you're doing this. Always wear an apron. Sorry to state the obvious.

7. Roll the enchiladas - spread enchilada sauce on a plate (I usually leave a measuring cup in the sauce so I can scoop it out as needed), coat both sides of the tortilla with sauce, lay the tortilla flat, add a row of chicken, a row of cheese, and a row of sauce down the middle. Roll up tortilla and place in baking dish/pan. Fit as many as you can into the pan. You might have to squish them a little. Everything is cooked already, so you're just melting the cheese and bringing the flavors together in the oven.

**My mom uses a cookie sheet covered in tin foil rather than a dish/pan. She usually makes 2 cookie sheets (one w/onion and 1 w/o onion). She was usually cooking for a lot (our family and another family, or a bunch of our friends).

For the one with onion she layers the chopped onion when she rolls the enchiladas. I don't like onion, so I didn't think about this part until I was ready to post my completed recipe. If you like onion, go for it.**

8. Cover dish/pan/cookie sheet with tin foil
9. Cook for about 30 minutes

It's a pretty easy meal to time so everything is hot and ready at the same time. I usually put the enchiladas in the oven and then make the rice. I like to make the chicken, sauce and shred the cheese the night before. It takes a lot of time to make this, but there are a good amount of left overs for the next day's lunch and even dinner. Emma and Steven love all of it.

Spanish Rice

Again, change the ingredient amount based on how much you are making and the type of rice you are using. Use the directions on the rice package as a guide for rice/liquid ratio.

Ingredients:
1 cup rice
1 chopped onion
2 roma tomatoes - squashed/mashed/slightly blended or 1/4 to 1/2 cup tomato sauce
1 cup chicken broth - the "broth" I talked about in enchilada sauce recipe
salt or Knorr brand Caldo de Tomate -con Sabor de Pollo

Directions:
1. Toast rice in pan with oil (a skillet that has a lid)
2. Add and cook finely chopped onion
3. Add tomatoes
4. Add Chicken broth
5. Bring to a boil and simmer for about 20 minutes

You can use more or less broth depending on how you like your rice - more dry or more wet. If it doesn't turn out right after simmering:

too dry: add more broth and cook a little longer to let the rice absorb liquid
too wet: take the lid off, but leave it on the stove a little longer for liquid to evaporate

Enchilada Sauce

I'm not like my aunts and grandma who boil chili peppers to make sauce. This recipe is fast and easy.

You can change any of these ingredients to taste or depending on the amount of sauce you need. I included the reasons why particular ingredients are used. Try different variations to find a combo that works for your family:

Ingredients:
2 tablespoons flour (to thicken the sauce)

1-2 tablespoon(s) chili powder (amount depending on taste preference, I like mild chili powder best)

onion to taste (a minced fresh onion is best, but chopped onion in the spice isle will work too - just don't toast these)

1/2-1 teaspoon(s) ground cumin

minced garlic (or garlic powder)- to taste

1-2 teaspoon(s) sugar - to taste (to take away the acidic taste if you prefer)

1 (8oz) can tomato sauce

2 cups chicken broth (most recipes call for water. I like to use the broth from the chicken I boil. Or Swanson brand chicken broth. Or you can add 1-2 chicken flavored bouillon cubes to boiling water, then add the mixture to the sauce)

salt to taste (I usually hold out on most of the salt when I make enchiladas and add salt if needed to my plate)

Directions:
1. Heat pan
2. Toast flour
3. Add onion - onion should take about 1-5 minutes to cook depending on the amount of onion and how finely it is minced
4. Add chili powder, garlic, cumin, and sugar. Stir/cook for about 15-20 seconds
5. Add tomato sauce and broth.
6. Simmer and cook about 5 minutes

I always start out enchiladas by making the sauce so it can cool down and thicken while I prepare everything else.

finger foods?

I am helping to throw a baby shower next week and am in charge of all the food. Any good ideas?

Million Dollar Fudge

I don't have Mom's recipe, but Julie wanted one and this is one I really like, plus its so easy.

4 c sugar
1 tall can evaporated milk
1/2 c butter
1 8oz Milk Chocolate Hershey Bar
1 pint Marshmallow Creme
24 oz package of semi-sweet Chocolate Chips
1 c pecans or walnuts (of course I leave out the nuts)

In a large saucepan, bring sugar, milk and butter to a boil for 5 minutes-no more! Add creme, chips, Hershey bar and nuts. Mix well, pour into well buttered cookie sheet, 9x13 pan if you want it really thick.

Veggie Pizza

This is great to serve at a party

2 tubes of Crescent Rolls
2 8 oz pkg cream cheese
2/3 cup mayonnaise
1 pkg ranch dressing mix

Chopped Veggies:
Carrots
Broccoli
Cauliflower (pampered chef chopper is excellent for this)

Shredded cheese (I like to use cheddar or the colby/monterrey jack mix)

Roll out the crescent rolls onto a sheet pan, flatten, pinching all the seams together. Bake according to the package directions until it is lightly browned. (keep an eye on it. It may take a little longer than directed)
Cool completely. Meanwhile mix cream cheese, mayo and ranch mix in a bowl.
Once the sheet is cool, thickly spread the cream cheese mix over the top. Sprinkle the cheese and then each of the veggies.
(Refrigerate after it is complete)
This dish taste better if you let it sit for a while before serving.

Pad Thai

Another one that I found on MSN, I made it last night. It turned out really good, but I won't lie it was alot of work. Plus, it calls for a few things not in your everyday pantry. If your looking for something different to try though.....it's perfect!

Ingredients
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
2 tablespoons snipped fresh cilantro
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Sprinkle with egg, peanut topping, and green onion. Garnish with cilantro.
Makes 4 servings.

Zesty Ginger Chicken

I just found this recipe on MSN the other day and tried it out. We thought it was pretty good.

Ingredients:
2-1/2 to 3 pounds skinless chicken drumsticks and/or thighs
2 14-1/2-ounce cans diced tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 cups hot cooked quinoa or brown rice (I used little tiny pasta bits instead)

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes,the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa.If desired, sprinkle with additional cilantro. Makes 6 servings.

French Bread Pizza

Shelly and I saw this on Rachel Ray two years ago and we make it all the time. For some reason it makes me think of Shawn, its very meaty.

In a saucepan, cook up some bacon cut in small peices. Recipe calls for Prosciutto, but its all from the same magical animal. I like a lot, like 6 peices at least. When thats cooked, drain grease and add 1 lb hamburger and chopped onion, 2 cloves of chopped garlic (I add chopped carrots for fun and to sneak in some veggies, its actually really good). when the meat is cooked, I add a bay leaf, 1 tsp allspice, 1 can of tomato sauce, and beef broth till it is the consistency I want, about 1 cup, I like it a little juicy and then let it simmer down. I make my own white bread, or you can buy plain french bread. Scoop out some bread so the sauce has a place to sit. I toast it for 5 minutes, then put the sauce in and top it with mozzarella cheese, pop in the oven for another 5 minutes or until cheese is melted, about 350 degrees. We always have this with spaghetti squash too. Yummy!

Strawberry Spinach Salad

I love anything with fresh spinach. I got this from a co-worker, its delish.

1/3 c cider vinegar
3/4 c sugar
2 TBS lemon juice
1 tsp salt
1 c vegetable oil
1/2 small red onion, grated (I use the food chopper)
1 1/2 TBS pops seeds
1 tsp dry mustard
1/2 tsp paprika
1 1/2 lbs fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 c strawberries, stemmed and sliced
1 c chopped walnuts

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard, and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more if desired.

Shepherds Pie

Fry up some ground beef and then pour in some tomato sauce. Layer the ground beef at the bottom of a bread pan. Next add a layer of green beans on top of the beef mixture. Cover that with a layer of mashed potatoes and then top with cheese. Bake for 30 min at 350.

You don't even have to make any side dishes because everything is already there in one pan. Yum, Yum!! One of my childhood favorites! Unfortunately the rest of you are too young to remember the day mom brought home this award winning recipe.

Mint Brownie Squares

Brownie Part

1 cup flour
1 cup sugar
1/2 cup butter
4 eggs
1 1/2 cup Hershy's syrup

mix together bake at 350 for 25-30 min

Mint Layer

2 cup powder sugar
1/2 cup butter
1 tble water
1/2 tsp mint ecstract
3 drops green food coloring

mix sugar and butter and water, add mint and food coloring when creamy. When brownies are cooled completly frost with mint layer.

Chocolate top

6 tble butter
1 cup choc chips

melt together in microwave. pour over mint layer. Put in fridge, but cut before it gets to the top gets to hard.

Baked Parmesan Chicken

chicken breast
italian bread crumbs
shredded parmesan cheese
shredded mozzarella cheese
sliced provolone cheese
egg
flour
salt
pepper


mix bread crumbs and parmesan cheese in a chopper so it is finely mixed together place on a plate. mix flour with salt and pepper, and put on a plate. (I put about 1 tsp of each for every 1/2 cup of flour. Mix enough to coat all of your chicken breasts.)
Beat eggs and add a Tablespoon of water per egg, put in a dish.

Take chicken breast and pound them so they are flat (about 1/2" thick)
Dip the chicken in the flour mix, then egg, and coat with breading.

Once the chicken is coated, lay the provolone cheese on top and sprinkle with the mozzarella. Roll up the chicken so the cheese is on the inside and place in a baking dish. ( I use olive oil and grease a glass dish)
After placing all chicken in the dish, I sprinkle the top with both mozzarella and parmesan cheese.

Bake chicken at 400 for 35 minutes or until cooked throughout.

I like to serve this with spaghetti with sauce as a side.

Easy CHicken Teriaki

Chicken breasts
Yoshida's teriaki marinaid
Bag frozen vegis
Rice

Start rice. I have a rice cooker so mine takes 15 min. Time it to finish same time as chicken. Cut Chicken into chunks or stripes, however you like it. Cook untill almost done. Drissel with teriaki sause. Add frozen vegis. I like the stir fry blend. Cook until vegis are done. Top rice with chicken and vegis. 15 minute dinner.

Italian Pasta Cassarol

Boil Shell noodles in separat pan cook chunks of chicken in italian dressing. When chicken is alsmost done add vegitables. I like peppers onions zuccini squash and broccoli. Cook untill you like your vegis. Strain noodles. Add noodles to chicken and vegis. Add more Italian stir together. Top with bacon bits and cheese. I like mozzarelle and cheddar mix. It totally depends on how many people are eating as to how much to make. I never mesure anything. The bacon adds the finishing touch. As Linny says its the "Candy of Meets"

Taco Soup

Here's a common recipe. Thought I'd post something good for when it's cold seeing as it snowed here today.

1-2 lbs ground beef
1 pkg taco seasoning
1 chopped onion
1 can corn
1 can diced tomatoes
1 can kidney beans
1-2 cups water
Cheddar cheese (optional)

Cook ground beef with seasoning and onion. Add other ingredients, simmer until hot. Serve with tortilla chips and shredded cheese on top.

CREAMY CHICKEN ENCHILADAS

I made these the last time we all went to JJ's. Great with some spanish rice on the side. Does anyone have a red enchilada recipe? I would love to try it.

CREAMY CHICKEN ENCHILADAS
1 onion, chopped
½ can diced green chilies
Chicken
1 ½ tsp cumin
8 oz cream cheese
Saute onion and half the can of chilis in butter. Add shredded chicken, cumin and cream cheese. Fill about 8 flour tortillas (I don’t like corn, but you can use them)
Sauce
1 can cream of chicken soup
1 soup can milk
½ can diced green chilis
2 large dollops sour cream
2 cups grated mozzarella cheese
Mix all but 1 cup of the cheese. Pour over the rolled up tortillas and sprinkle the rest of the cheese.
Bake 350 for 30 minutes or until hot throughout.

Chicken Pillows

Karli just called me for this recipe, which is really Lisa's I think, but Karli is too busy to use the computer she says. I am posting it anyways to inspire you to want to post your own dinner recipe, because that is what I need, a new idea.

Chicken-cooked and chopped
Green onions-chopped
celery-chopped
Cream cheese
Crescent rolls

You can use whatever portions you want, I like a lot of celery, but I doubt so many people do. Mix it on up and wrap a crescent roll around it and bake. Serve with white rice and cream of chicken soup.

Caramel Filled Brownies

This is something Tracy wants me to make, so I am posting it here so I don't forget.

1 cup whole pecans
12 ounces bittersweet chocolate chips or chopped up chocolate
2 sticks unsalted butter
1 ½ cups sugar
4 eggs
1 tablespoon vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (or more if you like)

Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until aromatic. Let cool. When cool, chop. Use good pecans.

Meanwhile, line a 13x9 inch pan with Release foil or parchment paper. You could also just line with foil and spray the foil. Make sure to spray the sides so the caramel won’t stick to the sides.

Place chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.

Cool for 20 minutes. While first layer cools, prepare filling.

Unwrap caramels and put them in a saucepan with the 1/3 cup of cream. Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.

Texas Sheet Cake

This recipe is from someone in my ward, so I don't know if mom's differs a bit:

2 cups flour
2 cups sugar
1 1/2 sticks butter
1/2 cup cocoa
1 cup water
1/2 cup buttermilk
1 tsp baking soda
2 eggs, beaten
1 tsp vanilla

Mix together flour and sugar; set aside. Bring to boil butter, cocoa, and water. Pour over flour mixture. Blend buttermilk, soda, eggs and vanilla. Pour into 18x12 pan, greased and floured. Bake at 350 for 20-25 minutes.

Frosting
1 stick melted butter
1/2 cup cocoa
1/2 cup buttermilk
1 box + 1 3/4 cup powdered sugar
1 tsp vanilla

Bring butter, cocoa, and buttermilk to a boil. Add powdered sugar and vanilla and mix with mixer. Frost cake 15 minutes after removing it from the oven.

May I request?

I wouln't mind seeing a recipe for texas sheet cake and the mint chocolate cake

Banana Cake

This is Kamae's recipe, but she is practically family

2 1/4 cups flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mix together well. Grease and flour pan.

3 bananas
3/4 cup sour milk (1tsp lemon juice)
1/2 cup butter
1 tsp vanilla
2 eggs

Beat bananas with blender, then add all but eggs, adding them one at a time. Add to dry ingredients. Bake at 350 for 25-30 minutes. Cool completely.

Cream Cheese Frosting
3 oz cream cheese
1/2 cup butter
1 tsp vanilla
3 cups powdered sugar
Blend cheese and butter, then add vanilla and sugar one cup at a time. Spread over cooled cake, chill 1 hour (store cake in fringe, its good cold!)

Monkey Rolls

Could it be Thanksgiving with out them?

2 cups warm water
1/2 cup sugar
2 TBS yeast
1 tsp salt
2 eggs (in warm water)
4 TBS oil
6 cups flour

Beat all ingredients, add flour one cup at a time. Raise on hour. Cut out rolls, rain another 20 minutes. Bake 375 for 20 minutes.

Mom used to make these in loaf pans, you can dip every other one in cinnamon and sugar, but I think you have to bake it longer so its not gooey in the middle (Shelly knows!)

Cowboy Coffee Cake

2 1/2 cups flour
2 cups brown sugar
2/3 cup crisco
1/2 tsp salt

Mix and set aside 1/4 cup (though I set aside more!)

2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup sour milk (tsp vinegar or lemon juice)
2 eggs beaten

Mix with above, pour into greased 9x13 pan. Sprinkle remainder on top. Bake 375 for 25 minutes

its so easy

Okay kids, you just sign up and start adding recipes and put a label on the bottom to make it searchable. Its so easy and I need recipes, new ones and old ones we always used to make! So add them!!!

Orange Chicken

Put a rack int he middle of the oven and heat it at 375
Get around 3 pounds of chicken rinse it and pat it dry
Smear the skin with Dijon Mustard
Put the chicken skin side down in a shallow pan with enough room to hold it in a single layer. Sprinkle it with:
1/2 cup fine chopped onion
2 tablespoon butter (they say unsaltted but be real!)
Salt and pepper
Pour around the chicken:
1 1/2 cups orange juice
Bake basting it at least once for 30 mins. Turn the chicken and sprinkle with:
1/4 cup packed brown sugar
Bake for about 15 or 20 more mins.
Add more orange juice if the pan gets dry.
Take the chicken out and pour the juice into a saucepan and heat it at high till it gets thick and pour it over the chicken.
Tastes great with rice.