Penne Arrabiata

The Arrabiatia is for SPICY (but oh so tasty)! If you have some sensitive palates in your home, half the red pepper flakes. We like to add more though.

1/2 c olive oil divided
6 cloves garlic, sliced
1 tsp red pepper flakes
1 (28 oz) can diced tomatoes with garlic and olive oil
1/2 c tomato sauce
1 bunch fresh basil, chopped
2 eggs
2 c italian bread crumbs
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1 lb thin chicken breast cutlets
1 (12 oz) package dried penne pasta
1/2 pint heavy cream

1. Heat 1/4 c olive oil in large skillet over medium heat. Add the garlic and saute for a few minutes. Sprinkle in the red pepper flakes and saute for another minute. Pour in the diced tomatoes and tomato sauce. Add the basil. Simmer for 20 minutes and stir occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain.
3. Wisk eggs in a small bowl. Place bread crumbs on a plate. Add in garlic powder, salt and pepper. Dip chicken into the egg and then press into the bread crumb mixture until completely coated.
4. Heat the remaining olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side or until the coating is a nice dark brown color.
5. Take the sauce off of heat. Stir in heavy cream (I use 1/4 pint). Do not add over heat or the cream may curdle.
6. Remove chicken and cut into thin slices. Add to the sauce and simmer for about 10 minutes. Stir in the cooked penne and allow to simmer a few more minutes to soak up the flavor, then serve.

Parmesan Custard Chicken Lasagne

I used to date this guy who loved to cook. This was one of my favorite dishes he made. It's also a bit time consuming, but he always told me good food is worth the wait and this is definitely worth the wait!

Parmesan Custard
4 T. butter
4 T. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. Parmesan cheese
1/2 tsp. salt
pinch of nutmeg and red pepper

Melt butter; add flour and stir. Over low heat gradually stir in milk. Whisk until smooth. Stir in broth and heat until boiling. Beat eggs in separate bowl - gradually whisk sauce into eggs. Pour back into saucepan and let stand off heat. Stir in remaining ingredients and set aside.

Filler Ingredients
1 1/2 lbs. chicken, cut into narrow strips
1 medium onion, diced
1-2 cloves garlic, minced
1/2 c. shredded carrots
1 1/2 lb. broccoli, cut into bite size pieces
1/4 c. fresh parsley
1/2 lb. mozzarella cheese, shredded
Lasagne Noodles, cooked al dente

Saute onion, garlic, carrots and broccoli. Add chicken and parsley and cook until chicken is no longer pink. In a deep 13X9 pan, layer custard, noodles, veggie mixture and cheese. Layer until gone ending with custard. Sprinkle with remaining cheese.

Bake at 350 30-40 minutes

Bestor's Maple Glazed Salmon

1/2 lb. Salmon
2 T. maple syrup
1 T. soy sauce
1/2 clove garlic, minced
1/8 tsp. garlic sauce
Dash of salt and pepper

In small bowl mix syrup, soy sauce, garlics, salt and pepper. Place salmon in baking dish and coat with sauce mixture. Marinate for 30 minutes.

Bake at 400 for 20 minutes or until fish flakes easily.

Granola

This is my best recipe for granola. I've adjusted it just the way we like it. It's a little time consuming, but well worth the result. I keep ours in the freezer and we eat it for breakfast with berries and yogurt almost daily.

10 c. rolled oats
1 c. wheat germ
½ lb. shredded coconut
1 c. sunflower seeds
3 c. almonds, pecans, walnuts or combination, chopped
1 ½ c. brown sugar, firmly packed
1 ½ c. water
1 ¼ c. oil
1 c. honey
1 ½ tsp. salt
2 tsp. cinnamon
3 tsp. vanilla

In large bowl combine oats, wheat germ, coconut, sunflower seeds and nuts. Blend well. In saucepan, combine remaining syrup ingredients. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Pour onto 5 cookie sheets. Bake until golden brown (20-30 min), stirring occasionally. (I usually bake 2 sheets and one time and rotate/stir them about every 10 minutes) Cool. (I've also found if you like chunky pieces, you need to let it cool completely on the cookie sheet). Put in airtight containers and store in a cool, dry place

Chicken Tikka Masala

I've never actually made this, Rich's cousin posted it on our family website. Here's her description of the dish:

"It may not be a super fast one, but if you like Indian food this is tops! I got it from an Indian Mamma"

1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped

Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Number Of Servings:6ish

Corn Salsa Deliciousness

I just made a particularly yummy batch of this last night. Our family likes it best with tortilla chips but it is also yummy in pita pockets or as a garnish with a meal. Ava likes to eat it with a spoon!

Mix:
1 can corn drained
1 can black-eyed peas, rinsed and drained
1 bunch of green onions chopped
1 bunch of cilantro chopped (1 use 1/2 bunch)
6 roma tomatoes finely chopped

Add:
1 package of Good Seasons Italian dressing, prepared according to package directions. Mix the dressing with the ingredients above.

Before Serving -Add:
2 avocados, finely chopped.

Sticky Chicken

This recipe is one Rosemary included with her spotlight. I may have made a few changes (I can't remember), but we seem to like it this way.

4 chicken breasts, cut into bite size pieces
1 c. flour
1 egg, beaten

Sauce:
1 1/2 c. sugar
4 T. vinegar
1 T. soy sauce

Dip chicken in egg then flour. Brown in hot oil in pan. Place in glass baking dish. Combine sauce ingredients mixing well. Pour over chicken

Bake at 350 for 45-50 minutes or until cooked through.

Pull-Apart Bacon Bread

This is a great snack bread. I've tried to use homemade dough, but so far it hasn't been as successful as the frozen dough.

12 bacon strips, diced
1 1lb. loaf frozen bread dough, thawed
2 T. olive oil
1 c. shredded cheddar cheese
1 1oz. pkg ranch dressing mix

Cook bacon and set aside. Roll out dough to 1/2" thickness; brush with oil. Cut into 1" pieces; place in large bowl. Add the bacon, cheese, ranch mix and remaining oil; toss to coat. Arrange pieces in a 13 x 9 baking dish. Cover and let rise for 30 minutes.

Bake at 350 for 15 minutes. Cover with foil; bake 5-10 more minutes until golden brown.

Cheyenne's No-Fail Rolls

These are really quick and easy dinner rolls. I usually use at least 1 c. whole wheat flour or 2 c. whole white wheat flour.

2 c. hot water
4 1/2 tsp. yeast
4 T. sugar
1 1/2 tsp. salt
4 T. oil
4-5 c. flour

Combine water through oil in a bowl and let sit for 5 minutes. Add flour 1 c. at a time mixing after each cup. Let dough rise 10 minutes. Pick off pieces, roll into balls and let rise again on a lightly greased cookie sheet

Bake at 425 10-12 minutes or until golden brown

Any Suggestions?

My sister sent me some Hazelnut Flour from an orchard near her home. Has anyone ever used this? or have any suggestions for use? She sprinkles hers on top of yogurt, but says it can be used in baking. The website suggests a pie crust, so I thought I might try that, but I don't make pies too terribly often...let me know if you have any ideas!

No Name Rub

Had this for dinner last night. I didn't have a critical ingredient for the marinade I had planned, so I decided to try a rub. I don't normally like rubs, but this was delicious. It has a bit of a kick, Chaz stop eating the outside of the chicken about halfway through dinner but Brian and I thought it was great. Next time, I think I will shred the chicken and use it like taco meat or something.

No Name Rub (it had a name, I thought it was lame, so now it has no name until we come up with one. Probably "that one rub" rub.)

Makes about 4 Tbsp. of rub

1 Tbsp & 1 tsp paprika
1 1/2 tsp cayenne pepper
2 1/2 tsp black pepper
1 Tbsp garlic powder
1 1/2 tsp onion powder
1 Tbsp salt
1 1/4 tsp oregano
1 1/4 tsp thyme

1. Brine 4 boneless, skinless chicken breasts for one hour (brine by putting the chicken in 1 quart water, 1/2 cup coarse salt, 1/2 cup sugar)

2. Remove chicken from brine, pat dry with paper towel.

3. Combine 2 Tbsp rub with 2 Tbsp olive oil in a gallon baggie. Smoosh to blend. Add Chicken and coat chicken.

4. Cook chicken on grill, high heat, about 4-5 minutes per side.

Baguette

I apolgize that this may or may not be the recipe used for the bread I served at book group, but I threw away the handwritten-on-a-scrap-piece-of-paper version that I used that fateful night. But, as best I can remember, this is what it was.

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

How to make it:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. (Mine didn't.)
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. (Mine was wet.)
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size. (Mine didn't.)
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. (I've read that this should be really tight to get the loaf to rise properly, but as mine was wet . . . .) Place on a (greased) baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water (or a tray of ice cubes on a lower pan) in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

Vanilla Cupcakes

3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 tsp vanilla
1 1/4 cups milk

1. Preheat oven to 350. Whisk together flour, b.p., and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 min. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10-20 seconds.

2. Spoon 1/4 batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Makes 24.


Fluffy buttercream frosting:
2 sticks unsalted butter, softened
1/2 tsp vanilla extract
3 cups sifted confectioners' sugar
Dash of salt
Beat on medium-high speed for about five minutes or until very light and fluffy.

These turn out great every time.

Curry-Coconut Chicken

2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
3 tomatoes, diced (about 3 cups)
8 ounces green beans, cut into 1 1/2-inch lengths
1/4 cup water
8 ounces cauliflower florets
1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Curry-Coconut Sauce (see below)
1/2 cup thinly sliced fresh basil
Cooked jasmine rice

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.

Yield: Makes 4-6 servings

Curry-Coconut Sauce

1½ cups canned light coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
½ teaspoon kosher salt
2 Tablespoons olive oil
1 teaspoon crushed red peppers flakes
Grated zest of 1 lemon
1½ Tablespoons minced garlic
1½ Tablespoons curry powder
½ cup chopped fresh basil

In a small bowl combine coconut milk, soy sauce, sugar and salt. Place a wok or skillet over medium high heat. Add olive oil and heat for 30 seconds. Add crushed red pepper flakes, lemon zest, garlic and curry powder and stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a boil. Cook until sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

I found this in Real Simple and have used it several times. I like to use broccoli, carrots and green peppers, in place of green beans.

Apple Cake

1 ½ c. oil
2 c. sugar
3 eggs
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
3 c. peeled, cubed apples
1 c. coarsely broken walnuts (optional)

Spread in a greased 9x13 pan and bake at 350 for 45-60 minutes.
I often substitute the oil for applesauce and it turns out great. I also add a little cardamom sometimes. This always turns out really moist and delicious.

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

THAI PEANUT SAUCE:

1 Tbsp minced garlic*
2Tbsp minced cilantro*
1 Tbsp minced mint*
2 Tbsp sugar
1/2 to 1 Tbsp red pepper flakes (start conservatively)
~1/3 cup peanut butter (chunky is great, but smooth is fine too)
1-2 Tbsp oriental fish sauce (start conservatively)
1/4 cup soy sauce
3 Tbsp honey, plus extra as needed
up to 1/2 pint cream

• Combine all ingredients except honey and cream.
• Add honey and cream (start with 1/4 pint) to taste, to cut the saltiness, and reach desired texture.

Makes about 2 1/2 cups of sauce

Can be made a day or two ahead of time.

*For quick mincing, put garlic, cilantro and mint in a food processor (basil also works well as a substitute or as an addition)

NOTE:I found the salad recipe on thepioneerwomancooks.com and really, really liked it. I added grilled chicken and served it with a Thai Peanut Sauce and made it a main dish salad. It makes a huge batch, so I would consider making it for a gathering, or else splitting some of the ingredients with someone.

My Favorite Chocolate Chip Cookies

This is a recipe I've made up. I'm always looking for chocolate chip cookie perfection and this is my attempt at it. I adjust it from time to time, and this is the latest...

1 cube butter (not margarine, not crisco...just butter)
1/2 cup natural peanut butter
1 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
1 1/2-2 cups rolled (not quick) oats
1 cup semi-sweet chocolate chips (or to taste)
1/2 cup butterscotch chips (or to taste)
1/3-1/2 cup flour

Cream butter and peanut butter. Add sugar and mix well on high speed for 1 minute. Add egg and beat on high until fluffy. Add baking powder and vanilla. Add oats, chocolate and butterscotch chips, mixing well after adding each ingredient. Add flour.
I use a 1 Tablespoon cookie scoop to shape them. Place on a lightly greased cookie sheet and bake at 350 degrees for 8 minutes, or longer if you like them less doughy. Let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack. enjoy.

Chicken Fettuccini Alfredo

INGREDIENTS

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

DIRECTIONS

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

I found this on allrecipes.com and really liked it. I actually kept the tomatoes separate as a garnish, rather than stirring them in, and also added chopped fresh basil.

Recipe Requests

I was just thinking of a recipe or two that I want from some of you and I thought it would be good to have one post where we can request recipes. Just check it when we come to the site to see if there are any new requests. Sound good?

Bonnie - I want the recipe for the blueberry banana cheesecake please.

Kris - last book club at your house you served a baked something or other in a 9x13. I think you said it was one of Dave's favorites. Do you remember? I would love that recipe. (and name ;) )

Pancakes

Since I compared Amy's pancakes to mine, I thought it might be good to put mine up for the test.

1 c. flour
1 heaping t. baking powder
scant 1 t. salt
4 T. sugar
1/4 c. butter, melted
2 eggs, separated
1 c. milk

Stir together dry ingredients. In a small bowl whip the egg whites until stiff. Add the other liquid ingredients to the dry ingredients and mix well. Carefully fold in egg whites. Cook on a heated griddle.

To use sour milk or buttermilk, add 1 t. baking soda and decrease the baking powder to 1/2 t. I also mix in all sorts of things: mashed banana, left-over oatmeal, blueberries. It is sort of a hodge podge recipe, but it works well for us. The key is to flip the pancakes over when the bubbles are still wet, if that makes any sense.

The Perfect Chocolate Cake

This is a recipe posted by my best friend. She is a gormet when it comes to desserts, so I had to pass it on. The frosting is really fudgey, if you like that.

Cake:
1 pkg. devil’s food cake mix w/pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
4 large eggs
1 tsp. pure vanilla extract.

Filling: (Sweetened Cream)
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 tsp pure vanilla extract, or any other flavor you think would taste good

Frosting:
1 cup semi-sweet chocolate chips
1/2 cup half-and-half
1 cup butter cut into tablespoons
2 1/2 cups confectioners’ sugar

Instructions: (Cake)
1) Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease and flour three 9-inch round cake pans.
2) Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the bowl and then beat for 2 minutes more, scraping the sides of the bowl as needed. Divide the batter evenly into the three cake pans and place in the oven.
3) Bake the cakes for 20 to 25 minutes. Remove the cakes from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges and turn the cakes out onto the racks. Cool for another 30 minutes.
4) Prepare the sweetened cream. Place one cake layer right side up an put 1/2 of the prepared cream in the middle. Smooth out the cream evenly, leaving 1/2 inch around the edge. Place another layer of cake on top of that, right side up. Smooth the rest of the cream evenly over that layer, leaving 1/2 inch around the edge. Place the 3rd layer on top. Cover the cake lightly with wax paper and place in the refrigerator to chill while you prepare the frosting.
5) Prepare the frosting.
6) Spread the top and sides of the cake with the frosting.

Instructions: (Sweetened Cream)
1) Chill a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients.
2) Pour the cream into the chilled bowl, and beat with the electric mixer on high speed until it thickens, 1 1/2 minutes. Stop the machine and add the confectioners’ sugar and vanilla extract. 3) Beat the cream on high speed until stiff peaks form, 1 to 2 minutes more.

Instructions: (Frosting)
1)Place a large mixing bowl full of ice in the kitchen sink.
2) Place the chocolate chips, half and half, and butter in a medium sized microwave safe bowl. Microwave on medium power for 5-6 minutes or until the mixture thickens, stopping every 1 minute to stir.
3) Whisk the confectioners’ sugar into the mixture until it becomes smooth. Then, place the bowl with the chocolate mixture into the bowl of ice, taking special care not to let any ice water spill into the saucepan. Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudge-like in appearance, about 5 minutes.
4) Spread on cake. Frosting will stiffen up as it sets.

Brian Faucett’s Pasta Al Forno

The Faucetts lived in the ward a few years ago. He served his mission in Italy, and this is what he would serve guests.

1 lb. penne pasta, ½ cooked
½ lb. procutto (or black forest ham), very thinly sliced
½ lb. provolone cheese, very thinly sliced
¾ lb. mozzarella, shredded
sauce
generous olive oil
1 onion, finely minced
1 garlic clove, finely minced
66 oz. tomato sauce
¼- ½ t. crushed red pepper
basil
pepper

Make sauce. Saute onion and garlic in olive oil until garlic is browning. Add sauce and season. Let simmer 4-8 hours, until thickened.

Place small amount of sauce in bottom of a 9x13 pan. Place one layer of pasta, then ½ of the ham, then provolone, then mozzarella. Repeat (sauce, pasta, ham, cheeses). Top with remainig pasta, sauce and remaining cheeses. Bake at 350 until pasta is al dente. Cover and chil 1 day. Reheat covered with foil. (May be eaten first day.)

Chocolate Crackle Cookies

Note that this dough is really messy.

8 oz. bittersweet chocolate, coarsely chopped
1 ¼ c. flour
½ c. cocoa powder
2 t. baking powder
¼ t. salt
8 T unsalted butter, softened
1 1/3 c. light brown sugar
2 eggs
1 t. vanilla
1/3 c. milk
1 c. powdered sugar (plus more for rolling)

Preheat oven to 350.
Melt chocolate. Set aside to cool.
Sift flour, cocoa, baking powder, and salt.
In separate bowl, cream butter and sugar until light. Add eggs and vanilla. Add melted chocolate. Add dry ingredients alternating with milk. Stir until just combined. Divide into quarters. Wrap with plastic and chill 2 hours. Line baking sheets with parchment paper.
Roll ball of dough into a log about sixteen inches in length. Cut off pieces in one inch increment. Shape piece into a ball. Roll in powdered sugar. Bake 12-15 minutes. Cool on wire rack.

from Martha Stewart

Orange Rolls

Ryan's family has orange rolls at every family gathering. This is the original recipe. His mom would make 12 dozen for Thanksgiving when he was younger.

4 c. milk
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 packages yeast (about 1 1/2 T.)
1/2 c. lukewarm water
4 1/4 to 4 3/4 c. sifted flour
2 eggs

Microwave milk for 5 minutes. Add shortening, sugar and salt. Cool tolukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Mix 1 1/2 c. flour to milk mixture and beat at low speed 1 minute. Beat in eggs andyeast. Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Mix in a bosch 5 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm placefor 1hour. Punch down and turn on to lightly floured surface. Divide in half. Shape as desired. Bake 375 for 12-15 minutes or until a golden brown.

Sticky Orange Sauce:
1 1/2 c. sugar,
1/2 c. orange juice and pulp,
1 cube butter

Cook 7 minutes and cool. Roll half of dough into a rectangle. Spreadwith sauce. Roll from long side as for jelly roll; seal edges. Cut in 1-inch slices and place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375-400 10-12 minutes.

No-Cook Orange Sauce

1 c. sugar
2 cubes butter
grated rind of 3 oranges
about 2 T. orange juice (not quite diluted)

With hand mixer, mix together until spreadable. Roll half of dough into rectangle. Spread sauce onto dough. Roll as for a jelly roll and cut in 1-inch slices. Place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375 for 15-20 minutes.

Killer Cranberry Sauce

This is the best cranberry sauce I have ever had. It is great for Thanksgiving and for cranberry upside down cake or cranberry muffins.

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce.

Chiang Mai Curry Noodles

2 Tablespoons vegetable oil
1 Tablespoon finely chopped garlic
2 Tablespoons red curry paste or pananeng curry paste
1/2 Pound boneless chicken, cut in big, bite-size chunks or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips
2 Cups unsweetened coconut milk
1 1/4 Cups chicken broth
2 Teaspoons ground tumeric or curry powder
2 Tablespoons dark soy sauce or soy sauce
1 Teaspoon sugar
1 Teaspoon salt
2 Tablespoons freshly squeezed lime juice
1 Pound fresh Chinese-style egg noodles, or 1/2 pound dried Chinese-style egg noodles, angle hair pasta or spaghetti
1/3 Cup coarsely chopped shallots
1/3 Cup coarsely chopped fresh cilantro
1/3 Cup thinly sliced green onions

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, tumeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10minutes, until meat is cooked through. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 mintues for fresh noodles and 7 minutes or more for dired. Drain, rise well in cold water, drain again, and divide the noodles among the individual serving bowls. Ladle on hot curry and sprinkle each serving with the shallots, cilantro and green onions. Serve hot.

Serves 4-6

This is taken from a great cookbook I own, called Quick and Easy Thai

Spanish Rice

1 tbs oil
1 c. basmati rice
1/2 medium onion, chopped
2 cloves garlic, minced
2 c. chicken stock, boiling
1 bunch cilantro, chopped
1 can petite diced tomatoes

Saute onion, garlic and rice in oil. Add broth, tomatoes and cilantro and simmer until rice is tender (approximately 25 minutes).

Shredded Chicken Tacos

This is super easy and tasty. I use it for chicken, but you can also use a boneless pork loin roast.

Sauce:
1 can tomato sauce (8oz.)
1 cup BBQ sauce
1 med. red onion, thinly sliced (I usually just do half of the onion)
2 tbs. Chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cinnamon

About 2 pounds of chicken.

mix sauce ingredients in slow cooker. Add meat, then spoon sauce over top to cover. Cook on low for about 8 hours. Shred and simmer for an additional 30 minutes.

Cafe Rio Tomatillo Ranch Dressing

I guess I should have explained better how everything is put together. Typically, this dressing is used for the salads, but can also be put in or on the burrito. I made this a few weeks ago and served it as a burrito bar so everyone could pick their own toppings. I had lettuce, tomatoes, guacamole, salsa, and sour cream available. My mouth is watering just remembering...

Ingredients:

1 tomatillo (looks like a small green tomato with a papery skin)
1 pkg ranch dressing
½ cup buttermilk
½ cup cilantro
3 green onions
½ cup mayo
1 tbs sugar
½ cup sour cream
½ lime juiced

Put in blender and chill.

Cafe Rio Lime Rice

The meal's not complete without the rice.

Ingredients:

2 Cups cooked rice
2 tbs chicken broth
1 tbs lime juice
1 tbs garlic powder
Pinch of Salt
½ cup Cilantro chopped
1 small can green enchilada sauce

Mix together and eat.

Canadian Cheese Soup

1/2 c. chopped onions
1/4 c. butter
1/4 c. flour
1 1/2 T. cornstarch
1/2 t. paprika
1/2 t. salt
1/4 t. white pepper
1 qt. milk, heated
1 qt. chicken stock, heated
3/4 c. carrots, diced and cooked
3/4 c. celery, diced and cooked
1 c. sharp cheddar cheese
1/4 c. fresh parsley, chopped

Melt butter with onions; add flour through pepper and cook 10 minutes, stirring often. Puree carrots and celery. Add to liquid and add mixture to the butter mixture. Stir constantly until thickened. Add cheese and parsley immediately before serving.

Note. I chop the carrots and celery pretty fine and cook them together, but I use a wand blender and blend them in the soup while I’m “stirring constantly.” I find it easier. I also have added a chopped potato to the vegetables and used dried parsley.

from The Lion House Cookbook

Pumpkin Cake with Cream Cheese Frosting

Cake:
4 eggs
1 2/3 c. sugar
1 c. oil
2 c. pumpkin, cooked and mashed
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Preheat oven to 350°. Cream sugar and eggs; add remaining ingredients and mix well. Bake in a greased jellyroll pan for 20–25 minutes. Cool cake in pan.

Frosting:
8 oz. Cream cheese, softened
1/4 c. butter or margarine
1 t. vanilla
4 c. powdered sugar

For frosting, mix ingredients together until smooth. Spread over cooled cake.

Oatmeal Chocolate Chip Cookies

1 1/4 c. flour
1 t. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 small pkg. vanilla instant pudding
2 eggs
3 1/2 c. oats
1 c. chocolate chips

Mix flour and baking soda; set aside. Cream together butter, sugars, and pudding mix. Add eggs, then flour mixture. Stir in oatmeal and chocolate chips. Drop by rounded spoonfuls onto greased cookie sheets. Bake at 375° for 10–12 minutes.

Lemon Bars

1 c. flour
1/2 c. butter or margarine
1/4 c. powdered sugar
2 large eggs
1 c. sugar
1/2 t. baking powder
1/4 t. salt
2 T. lemon juice

Mix flour, butter, and powdered sugar thoroughly. Press into a non-greased square pan. Bake for 20 minutes at 350°. While baking, beat eggs, sugar, baking powder, salt, and lemon juice until light and fluffy. Pour over hot crust. Bake for 25 minutes more. Dust with powdered sugar.

Vecca (Butterzoft)

This is my great-great-grandfather’s recipe from Switzerland.

1/4 c. sugar
1 c. butter
1 t. salt
2 c. milk, scalded
1 T. yeast
1/4 c. warm water
3 large egg yolks
7 c. flour

Soften yeast in warm water. Combine sugar, butter, egg yolks, salt, and milk in a large bowl. Cool to lukewarm and add yeast. Add 3 1/2 c. flour and beat thoroughly. Add remaining flour gradually until dough is formed. Knead lightly (you want this dough soft) about 10–15 minutes. Place in a greased bowl. Cover closely and let rise in warm place until doubled (approximately 1 hour). Punch down and knead for about 2 minutes. Let rise again until doubled in bulk. Divide into four equal sections and roll sections into a rope. Braid strands into a single long loaf on a greased jellyroll pan. (May divide into two smaller loaves.) Cover and let rise. Before baking brush with beaten egg yolk.. Bake 45 minutes at 350 to 375°.

Cafe Rio Shredded Pork

Only those of you familiar with Utah will know about the restaurant Cafe Rio. It is similar to Moe's. Everyone seems to love their pork best so I'm passing along the recipe.

3 lbs Pork picnic roast
1 cup Worcestershire sauce
1 tsp oregano
1 tsp ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 tbs dried onion

Cook in crockpot 6 hours. Drain off juice, shred meat. 1 Hour before serving add:
Small can enchilada sauce
1 cup brown sugar

Stir and simmer one hour

Gazpacho

I made this soup for Book Group. It is a cold soup and there are many different variations. My advice is don't skimp on the tomatoes. Get the best and freshest you can. Their flavor has to shine.

2 slices day-old coarse country bread, crusts removed, soaked in water just to cover and squeezed dry
2 small cucumbers, peeled, seeded, and coarsly chopped
1 small yellow or red onion, chopped
2 cloves garlic, minced
2 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped
2 small green peppers (or 1 green and 1 red), seeded and coarsely chopped
6 T. extra virgin olive oil
3 T. red wine vinegar, or to taste
salt and freshly ground pepper to taste
ice water or tomato juice (optional)

Garnishes (I didn't serve anything but baguettes):
4-6 T. extra virgin olive oil
2 T. minced garlic
2 slices coarse country bread, cut into 1/2 inch cubes
2 c. diced, peeled ripe tomato
1/2 c. diced, peeled, and seeded cucumber
1/2 c. minced green pepper
1/4 c. finely minced red onion

1) Put the soaked bread, cucumbers, onion, garlic, most of the chopped tomatoes, and 1 of the bell peppers in a food processor or blender. Purée until smooth and pour into a large bowl.

2) Finely chop the rest of the chopped tomatoes and the remaining bell pepper and add to the soup. Stir in the olive oil and vinegar and season with salt and pepper. If the soup is too thick, add a little ice water, or if the tomatoes are not perfect, add a little tomato juice. Cover and refrigerate until well chilled.

3) To prepare the garnishes, in a frying pan over medium heat, warm the olive oil. Add the garlic and sauté briefly until gragrant. Add the bread cubes and fry, turning as needed, until golden brown on all sides, 4-5 minutes. Transfer to paper towels to drain.

4) Put the croutons, tomato, cucumber, bell pepper, and onion in small separate bowls and set on the table. Ladle the gazpacho into chilled bowls and let diners add garnishes as desired.

Grecian Pork Tenderloin

INGREDIENTS

* 1 1/2 cups fresh lime juice
* 3/4 cup olive oil
* 6 cloves garlic, sliced
* 2 teaspoons salt
* 6 tablespoons dried oregano
* 2 (1 pound) pork tenderloins


DIRECTIONS

1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.

2. Preheat grill for medium heat.

3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Grilled Sesame Chicken

This makes a ton. It is great in salads and fetticini the next few days. I also cut them up small and served them as a snack at church for my boys when they were pre-primary age. They loved it.

1/2 C olive oil
1/2 C white grape juice
1/2 C soy sauce
1/2 C chopped green onions (I omit these)
3 Tbsp. sesame seeds, toasted (I toast them myself at home)
1 Tbsp ground mustard
3/4 tsp ground ginger
1 tsp pepper
4 cloves garlic, minced
6 boneless, skinless chicken breasts

Combine first 9 ingredients, save 1/2 C for basting.

Add chicken and marinate for 6-8 hours.

Grill covered on Medium heat, 6 min., turn, and cook for 6-8 mins more. Baste periodicly.

Mama Croxall's Rolls (for the bread machine)

I am a huge bread machine user for making dough. This recipe was originally not for the bread machine, so if there are requests I can try and dig it up.

1 C milk (powder milk works fine)
1 egg
2 Tbsp. butter, melted
3-3 1/2 C flour
1/4 C sugar
1/4 tsp salt
2 1/4 tsp yeast

1. Put liquid ingredients in bread machine, break up the egg a bit.

2. Put dry ingredients in

3. Make well and put in yeast

4. Set to dough cycle

5. Punch down and form into 12-16 rolls

6. Place rolls in greased 9x13 baking dish

7. Let rise double in size

8. Bake at 375 for 15 min.

Blueberry Buckle

INGREDIENTS

* 3/4 cup white sugar
* 1/4 cup shortening
* 1 egg
* 1/2 cup milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/4 cup butter, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.

2. Cream together 3/4 cup sugar, shortening, and egg.

3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.

4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

5. Bake at 375 degree F (190 degrees C) for 25-30 minutes. Invite me over than serve warm with vanilla ice cream. Mmmmmmmm.

Homesteader Cornbread

I usually make a half batch of this because it is so moist it tends to spoil before we finish it. But I am posting the full recipe here.


INGREDIENTS
* 1 1/2 cups cornmeal
* 2 1/2 cups milk
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2/3 cup white sugar
* 2 eggs
* 1/2 cup vegetable oil


DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Black Bean and Zucchini Chilaquiles

Black Bean and Zucchini Chilaquiles
11/2 tsp extra virgin olive oil
1 cp chopped onion
1 medium green bell pepper, diced
one 28oz can crushed or pureed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
one 16-20 ounce can of black beans
1 medium zucchini, quartered length-wise and thinly sliced
1 small fresh hot chile pepper, seeded and minced (wear disposable gloves when chopping)
12 6" corn tortillas, torn and cut into several pieces
8 oz. shredded cheddar cheese

Preheat oven to 400. Lightly oil a 9x13" baking dish. Heat the oil in a large saucepan. Sauté the onion until it is translucent. Add green bell peppers and cook until onions are golden and peppers are soft. Stir in tomatoes, spices, beans, zucchini, and pepper. Bring to a simmer then simmer gently for 5 min.
Layer as follows: Half tortillas, half tomatoes mixture, then half of the cheese. Repeat. Bake for 15 to 20 minutes or until cheese is bubbly. Let stand for 5 to 10 minutes.

Cream of Zucchini and Carrot Soup

Cream of Zucchini and Carrot Soup
4 c. chicken broth
4 med. zucchini, sliced
2 carrots, sliced
1 onion, chopped
1 8 oz pkg cream cheese (do NOT use light)
1/8 t. salt and dash of pepper

Put broth, zucchini, carrots, onion in 2 qt. saucepan. Boil, cover and simmer for 20 min. Remove from heat. Add cream cheese. Blend with handheld blender, or blend in blender in batches and then return to pan. Add seasonings, heat through and serve.

Chicken stir-fry with Broccoli and Cashew

Chicken stir-fry with Broccoli and Cashew

Marinate 1 ½ lbs. chicken for 10 minutes in ¼ c. soy sauce, 2 t. vanilla, ¾ t. fresh grated ginger
Steam and dry 1 lb. broccoli

Heat 3 T. peanut oil in wok; stir fry the following for 3 minutes:

½ c. sliced green onions
1 crushed and chopped large clove of garlic
1 ½ c. coarsely chopped cashews

Transfer to bowl. Then heat 2 T peanut oil, stir fry chicken 5-6 minutes. Stir in nut mix and broccoli, toss until hot. Serve over rice.

Cajun Tilapia

Cajun Tilapia
2 T. flour
2 t. poultry seasoning
1 ½ t. garlic salt
1 t. paprika
½ t. pepper
¼ to ½ t. cayenne pepper (the more you add, the spicier it gets)
2-3 tilapia fillets
4 T. butter
Combine spices in a ziplock. Add fillets to ziplock, one piece at a time and shake until coated. Melt butter in frying pan. Add fillets; cook 3-4 minutes on each side.

Carrot Chowder

Carrot Chowder
1 lb. hamburger
1/2 t. salt
1/3 c. chopped celery
1/3 c. chopped onion
1/2 c. diced green pepper
4 c. tomato juice
1 1/2 c. water
2 cans cream of celery soup
1 1/2 c. grated carrots
1 t. granulated sugar
1/2 t. garlic salt
1/2 t. pepper
1/8 t. ground marjoram

Brown hamburger and drain off fat. Add salt, celery, onion, and green pepper. Cover and simmer on low heat until vegetables are tender, about 10 minutes. In a large saucepan, combine remaining ingredients. Bring mixture to a boil. Turn down heat, add hamburger mixture and simmer 30 minutes.

Leek and Potato Soup

Leek and Potato Soup
3 leeks
1 med. onion
2 T. butter
1 lb. potatoes
5 c. chicken stock (I use 2 bouillon cubes in 5 c. water)
Salt, pepper, nutmeg to taste
½ c. light cream
1 t. lemon juice

Trim the leeks, leaving some green at the top to color the soup. Cut in half lengthwise, then in 1/4” slices. Rinse in a colander in cold running water. Slice the onions. Melt butter in a large saucepan over med heat until foaming, add leeks and onions. Stir to coat veggies. Cover pan and cook over med. for about 10 min. or until soft but not brown, stirring occasionally. Peel potatoes and slice in ¼” slices. When veggies are done, add potatoes to pan. Add stock and seasonings. Bring to a boil, simmer for 10 min. Remove pan from heat. Use a handheld blender to puree the soup (or you can transfer in parts to a blender, be careful not to splash yourself!!) until smooth. Return soup to med heat and stir until boiling. Take off heat, add cream and lemon juice. Stir, taste for seasonings.

Pretty Penne Ham Skillet

Pretty Penne Ham Skillet
1 lb. penne pasta
3 c. cubed fully cooked ham
1 red pepper, diced
1 med. onion, chopped
¼ c. minced fresh parsley
2 garlic cloves, minced
½ t. dried basil
½ t. dried oregano
¼ c. olive oil
3 T. butter
1 can chicken broth (or 1 ½ c. broth from 1 bouillon cube)
1 T. lemon juice
½ c. shredded parmesan cheese

Cook pasta according to directions. Drain, do NOT overcook. Meanwhile, in a large skillet, sauté the ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.
Stir in broth and lemon juice. Bring to a boil. Reduce heat, simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Stir pasta into ham mixture (or combine in serving bowl). Sprinkle each serving with parmesan.

Velma’s Pesto Chicken Casserole

Velma’s Pesto Chicken Casserole

Cook 1 c. risotto according to package (you will need ½ c. onion, finely minced, salt/pepper, 3 c. chicken broth)
Stir in 1 to 1 ½ c. raw celery, finely chopped
Stir in 1/3 c. pesto and 1 c. roasted pine nuts.

Brown 1 lb. of chicken tenders salted with seasoning salt
Layer chicken and risotto mixture in 9x13 pan, sprinkle grated parmesan and romano cheese on top.
Bake at 350 for 20-30 minutes.

Velma's Pesto

Velma’s Pesto
2 c. fresh basil, washed, dried, and stems cut off
3 T. pine nuts, roasted in 2 T. butter
2 cloves garlic
½ t. salt
Dash of pepper
½ c. grated parmesan cheese
¼ c. grated Romano cheese
2/3 c. olive oil

Blend ingredients in food processor until smooth.

Bonnie's famous cookies

Bonnie’s chocolate chip cookies

Cream the following ingredients with a fork (do not use electric mixer):
1 c. butter flavored Crisco
¾ c. sugar
¾ c. brown sugar

Add the following, one at a time, mixing in:
2 eggs
1 t. vanilla

Add the following, mixing them together at the top before mixing into the wet mixture:
2 ½ c. flour
1 ½ t. baking soda
½ t. salt

Add about 2 c. chocolate chips. Roll into balls; Bake at 350-375 for 8-11 minutes (depends on oven and/or desired doneness)

Black Bean Lasagne

Black Bean Lasagne (best when made day before, serves six)

2 large eggs, lightly beaten
1 15 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and drained
1/4 c chopped fresh cilantro
1/2 t salt
4 c (16 oz) shredded Monterey Jack cheese with peppers, divided
2 16 oz cans black beans, rinsed and drained
1 2lb/13 oz jar pasta sauce
1/2 t ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

Siu Logan's Egg Rolls

I learned these from a Chinese immigrant in my parents' home ward. She is a sweety. You can make them, freeze them, and then reaheat them in the oven.

2 chicken breasts (rubbed with salt and pepper and pan fried in oil)
1 cooked potato (peeled and smashed to pea-like consistency)
1 ½ to 2 stalks celery (sliced lengthwise and chopped)
bean sprouts

Stir fry clery and bean sprouts in vegetable oil on medium heat. Add salt and pepper.
Chop chicken into small pieces and add to vegetable mixture. Cook until fully cooked. Add potato and salt and mix well.
Prepare paste for egg roll skins by mixing 1 Tbs. flour and 1 Tbs. water. Cut large egg roll skins diagonally.
Place mixture in the top center of the triangle (see figure below). Squish the filling together. Fold the long side of the wrap over the mixture, fold in the edges, add paste to the point side and fold down. Place on a cookie sheet, folded side down.
Heat oil to medium high and cook, flipping the egg roll when the bottom side becomes golden brown. Let drain on a cookie sheet.
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Cranberry Almond Salad

Romaine lettuce
Spinach leaves
Iceberg lettuce (not as much as the other two)
½-1 lb. bacon cooked and crumbled
grilled chicken breasts, cut up
8 oz. slivered or slicedalmonds, sugared and browned in 4 T. brown sugar
½ to ¾ c. craisins
½ -3/4 c. shredded mozzarella cheese
¼ c. shredded fresh parmesan cheese

dressing:
¼-1/2 red onion
½ c. sugar
1 t. dry mustard
½ t. salt
¼ c. red wine vinegar
½ c. oil

For salad: mix all ingredients together in large bowl. Just before serving add the parmesan cheese and the dressing. Toss and serve.

For dressing: mix onion and vinegar in blender. Add dry mustard, sugar, salt, and slowly add oil. Blend until completely mixed and mixture gets frothy. Refrigerate until ready to serve (fun note: dressing is pink).

*Notes: bacon and chicken are optional. Other things you could add are sliced fresh strawberries

Banner Banana Cream Pie

Sweet Cookie Tart Crust (this crust will really shrink and needs to have pastry weights to hold it in place while it bakes):
8 T. unsalted butter, cold, cut into 1-inch cubes
¼ c. sugar
1 ½ c. flour
1/8 t. salt
1 large egg yolk
2 T. heavy cream
White chocolate

Pastry Cream:
2 large eggs
3 T. cornstarch
2 c. half-and-half
½ c. sugar
2-inch piece vanilla bean, split lengthwise
pinch of salt
1 T.. unsalted butter

2 T. fresh orange juice
1 T. fresh lemon juice
6 ripe but firm medium bananas
2 c. heavy cream
2 T. sugar
2 t. vanilla
White chocolate, garnished into curls.
1 ½ c. pastry cream

For Sweet Cookie Tart Crust you can make this in a food processor):
Stir together sugar, flour, and salt. With a pastry cutter, cut in the cold butter. Mix the yolk and the cream together. Mix into the flour mixture until the dough comes together and can be formed into a ball. Flatten it into a 6-inch disc. Wrap the dough well and refrigerate for 30 minutes (or freeze for 10) until firm enough to pat into the pan or roll. Roll out dough and place into pie pan. Cover with parchment and fill with baking weights (unbaked beans work well). Bake at 425 for 5 minutes. When the dough starts to puff in places, prick it lightly with a fork, then lower the heat to 375 and continue to bake for 15 to 20 minutes or until set. Lift out the weights with the parchment, prick lightly, and continue baking 10-15 minutes more. When crust has cooled, coat with a layer of melted white chocolate.

For Pastry Cream:
1) Have a strainer set over a small bowl near the range.
2) In a small bowl, whisk together the eggs and cornstarch. Gradually add ¼ cup of the half-and-half, whisking until the mixture is smooth and the cornstarch is dissolved.
3) In a medium heavy non-reactive saucepan, place the sugar and vanilla bean and, using your fingers, rub the seeds into the sugar. Stir in the remaining 1 ¾ c. of the half-and-half and the salt. Over medium heat, bring the mixture to a full boil, stirring occasionally. Whisk 2 T of this hot mixture into the egg mixture. Pass the egg mixture through a strainer into a small bowl.
Bring the half-and-half mixture back to a boil over medium heat. Remove the vanilla pod. Quickly add all of the egg mixture, whisking rapidly. Continue whisking rapidly for about 20-30 seconds, being sure to go into the bottom edge of the pan. The mixture will become very tick. Remove the mixture from the heat and whisk in the butter. (If not using the vanilla bean, whisk in 1 t vanilla at this point). Immediately pour the mixture into a bowl and place a piece of greased plastic wrap directly on top of the cream to prevent a skin from forming. Allow it to cool to room temperature, about 1 hour, then refrigerate until cold.

For the Pie:
1) In a medium bowl, place the orange and lemon juices. Peel and slice the bananas ½ inch thick. You will have almost 4 cups. Add them to the juices and toss lightly to coat them.
2) In a chilled bowl, combine the heavy cream, optional cobasan, and sugar and beat until soft peaks form when the beater is raised slowly. Add the vanilla and beat until stiff peaks form.
Remove ¼ of the whipped cream and fold it into the cold pastry cream mixture. Add the bananas and scrape the mixture into the prepared pie shell.
3) Mound the remaining whipped cream on the surface of the pie. Gently place the chocolate curls on the whipped cream. Refrigerate until ready to serve.

from Pie and Pastry Bible

Baked Tortellini and Ham

¼ c. butter, softened
2 T. mayonnaise
4 oz. cream cheese, softened
½ c. half-and-half
1 t. basil
½ t. garlic powder
¼ t. pepper
1 c. Parmesan cheese
8 oz. cheese tortellini, cooked
1 ½ c. chopped cooked ham
1 c. chopped cooked broccoli
1 tomato, chopped (ontional)

1) Preheat the oven to 350 degrees.
2) Combine the butter, mayonnaise, cream cheese, half-and-half, basil, garlic powder and pepper in a bowl; mix well. Fold in the Parmesan cheese, tortellini, ham and broccoli. Spoon into a 9x9 inch baking dish.
3) Bake at 350 degrees for 25 minutes. Top with the tomato. Bake for 5 minutes.

Danish Pastry Twists

This are a two-day process, but they are impressive and tasty. You want to use real preserves, not AllFruit or anything like that, the sugar helps the fruit melt into the pastry.

Dough:
2/3 c. milk, divided
2 T. sugar, divided
1 ½ t. yeast
2 ¼ c. flour, divided
½ t. salt
1/8 t. freshly ground cardamom
1 large egg
18 T. unsalted butter (1 T. softened)

Filling:
8 oz. cream cheese
3 T. honey
blueberry preserves
peach preserves

Glaze:
¼ + 2 T. powdered sugar
1 T + ¼ t. water
1 ½ freshly squeezed lemon juice

Icing:
½ c. powdered sugar
1/8 t. vanilla
2 T. heavy whipping cream


Directions:
1) Proof the yeast in small bowl with 2 T of the milk (slightly warmed), ½ t. sugar, and the yeast. Let it sit for 10-20 minutes until bubbly and foamy.
2) In a heavy mixer, add all but 1 T. of the flour, the remaining sugar, salt, yeast mixture, and cardamom. Add the remaining milk, the egg, and the 1 T. of softened butter, and mix on a low speed until well combined (dough will be a little sticky and shiny). Put dough in an oiled bowl, turn over once to cover all over with oil. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. Gently deflate dough, recover with plastic, and refrigerate for 2-8 hours.
3) On a large sheet of plastic wrap, place the remaining 1 T. of flour mix in with the remaining butter. Once flour is incorporated, shape butter into a 5 inch square.
4) Take dough out of fridge, roll out to an 8 inch square, put butter diagonally in the middle mark it, roll out the flaps a little more, moisten with water, and wrap the dough around the butter. Refrigerate it for 30 minutes.
5) Gently roll the dough into a 7 by 16 inch rectangle. Brush off all the flour from the surface of the dough and fold into thirds. Cover with plastic wrap and refrigerate for 20-40 minutes. This is the first “turn.” Do two more turns refrigerating the dough 20-40 minutes between each one. After all turns are done, allow dough to rest in refrigerator for 2 hours.
6) Take dough out of fridge, allow to warm for 15 minutes before working with it so butter can soften a little and not break through the dough. Roll the dough to a 6 by 14 inch rectangle. Cut ½ “ wide strips from the dough. Twist the dough and then coil it like a snails shell on a baking sheet 2” apart. Cover the baking sheet with plastic wrap that has been sprayed with a nonstick spray. Allow to rise for 1-2 hours. With your fingers press down the middle two inches of the twist. In the indention, pipe cream cheese mixture around a tablespoon of preserves.
7) In a very well preheated oven, bake twists at 375 for 18-20 minutes. (It is good to have a baking stone to help maintain the oven temperature in the oven. Another hint is to have an oven safe bowl with boiling water on the lower oven rack.)
8) When twists come out of the oven, brush with glaze. Remove to wire racks to cool. About 20-30 minutes after pastries come out of oven, drizzle with icing.

from Pie and Pastry Bible

Curried Chicken Salad

salad:
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 tablesp. kosher salt
1 medium red onion, chopped
1 firm but ripe mango, peeled and cut into 1/2 inch pieces
1 cup red, seedless grapes, halved

dressing:
1/2 cup mayo
1/3 cup plain yogurt
3 tsp. curry powder (you can increase or decrease this)
1 Tablesp. fresh lime juice
1 teaspoon honey
1/2 teasp. ground ginger
1/2 teasp. salt
1/4 teasp. freshly ground pepper

Coat chicken with kosher salt, then poach in a 3-4 quart saucepan of barely simmering well salted water, uncovered for 6 minutes. Remove from heat an dlet chicken stand in cooking liquid covered, until just cooked though, 10-12 minutes. Cut chicken into 1/2 inch pieces and add to dressing. Add onion, mango, grapes, cashers and stir gently to combine.

I have also used pinapple instead of mangos. We've eaten this inside of pita pockets.

Black Bean and Couscous Salad

This makes a pretty large batch.

1 c uncooked couscous
1 ¼ c chicken broth
3 T olive oil
2 T fresh lime juice
1 t red wine vinegar
½ t cumin
8 green onions, chopped
1 red bell pepper chopped
¼ c chopped cilantro
1 c corn kernels
2 (15 oz) cans black beans, drained and rinsed
Salt and pepper to taste

Bring broth to a boil; stir in couscous. Cover pot and remove from heat; let stand 5 minutes. In a large bowl, whisk olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff couscous well, breaking up any chunks. Add to bowl and stir well. Season and refrigerate. Best if left overnight.

Fruity Curry Chicken Salad

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

DIRECTIONS

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen

spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until n

o trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Chewy Chocolate Gingerbread Cookies

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1 teaspoon ground cinnamon

1. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refrigerate until firm, at least 2 hours.
4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats. Roll dough into 2-inch balls; place 2 1/2 inches apart on baking sheets. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

from Martha Stewart

Pumpkin Spice Cookies

4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 pound (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses

1. Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition.
3. Turn off mixer. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.
4. Transfer dough to a clean work surface or use waxed paper. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.
5. Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
6. When completely cool, decorate with royal icing mixed with desired food coloring.

from Martha Stewart

Chana Masala

Yummy!

1 Tbsp veg. oil
1 tsp cumin seeds
2 small onions, finely diced (1 1/2 cups) (I omit these)
2 garlic cloves, minced
1 can crushed tomatoes
2 cans chickpeas, drained and rinsed
1/2 jalapeno pepper, seeded and very finely diced (I omit this also)
1 tsp garam masala
1 tsp course salt
1/4 cup freshly chopped cilantro

1) Heat oil in a large skillet over high heat. Add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic, and cook 1 minute more.

2) Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low, and simmer 10 minutes. Stir in cilatro and serve.

Baked Somosas

Brian and I love indian food. But we don't get to go out often and the boys are not yet fans (I have hopes though). So I wanted to find a recipe for somosas that we can do at home. I actually ended up combining several different recipes and came up with something that we really enjoy. These are not as good as The Bombay House in Provo but the are a nice meal when accompanied by Chana Masala. I personally think they would be better fried but I don't have a fryer and they are healthier this way.

INGREDIENTS
*1 package egg roll wrappers (you won't need the whole package so freeze what is leftover and use them next time you want somosas)
*5 medium Yukon Gold potatoes
*4 tsp veg. oil
*1 med. onion, finely chopped (I always omit the onions)
*1 cup green peas
*1 Tbsp. ginger, grated
*3 Tbsp. cilantro, chopped
*1 1/2 tsp salt
*1 tsp coriander
*1 tsp garam masala
*1/2 - 1 tsp cumin seeds (this really adds some kick to it)

Boil, cool anad peel potatoes. Dice into 1/4" size. Heat 4 Tbsp oil in a wok or skillet over med. flame. Add onion, stir fry until golden brown. Add peas, ginger, and cilantro. Add potatoes, salt and spices. Mix and cook on low heat for 3-4 min., stir frequently.

Cut about 10-12 egg roll wrappers in half, from on corner to the other (you get two triangles). Put a big spoonful of mixture in center of one triangle, fold corners over until you get a funny shaped pocket (for the life of me I can't figure out how to fold it to look like a real somosa).


Bake at 400 for 15-20 mins. (The tips will start to burn a bit but you want to make sure the whole thing is crispy. Keep an eye on them.) Makes about 2 dozen give or take.

Rosemary Bread in the bread machine

Everyone (but me) loves this bread. I have passed out the recipe several times. Hope you all like it too.

INGREDIENTS

* 1 cup water
* 3 tablespoons olive oil
* 1 1/2 teaspoons white sugar
* 1 teaspoons salt
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon ground black pepper
* 2 1/2 teaspoon dried rosemary (I've used fresh from my garden, just guessed at the amount)
* 2 1/2 cups bread flour
* 1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press start.

2. Once cycle is finished, form the dough into a ball of sorts and put on a cookie sheet (I use a pizza stone) that is dusted with cornmeal. Let rise once more.

3. Bake at 350 for about 20 - 25 min. until golden brown. (Keep an eye on it the first time as I have forgotten how long I acutally cook it for.) Serve with olive oil and balsamic vinegar for dipping.

Marinated Veggies (for the grill!)

INGREDIENTS

* 1/2 cup thickly sliced zucchini
* 1/2 cup sliced red bell pepper
* 1/2 cup sliced yellow bell pepper
* 1/2 cup sliced yellow squash
* 1/2 cup sliced red onion
* 16 large fresh button mushrooms
* 16 cherry tomatoes
* 1/2 cup olive oil
* 1/2 cup soy sauce
* 1/2 cup lemon juice
* 1/2 clove garlic, crushed


DIRECTIONS

1. Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.

2. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.

3. Preheat grill for medium heat.

4. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender. (I usually make tin foil packets, poke a few holes and grill them that way but one day I want to get a grill basket for this)

Firecracker Salmon

Huge favorite at our house, even my boys like it!


INGREDIENTS

* 8 (4 ounce) fillets salmon
* 1/2 cup peanut oil
* 4 tablespoons soy sauce
* 4 tablespoons balsamic vinegar
* 4 tablespoons green onions, chopped
* 3 teaspoons brown sugar
* 2 cloves garlic, minced
* 1 1/2 teaspoons ground ginger
* 2 teaspoons crushed red pepper flakes
* 1 teaspoon sesame oil
* 1/2 teaspoon salt


DIRECTIONS

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Awesome Idea! (Yogurt Pancakes)

What an awesome idea, Allison! I'll just jump right in with a recipe that I love to share. (We regularly have this for dinner, and if it makes a difference, the Brays love these as well.)

Yogurt Blender Pancakes

2 cups vanilla yogurt (or strawberry, peach, etc.)
2 large eggs
4 Tablespoons canola oil
4 Tablespoons sugar
2 cups all-purpose flour (I use whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

In the blender, whip the yogurt, canola oil and egg until smooth. Add all remeaining ingredients to blender and pulse until completely mixed. Add milk by the tablespoon if batter seems too thick.

You Cook Like a Girl

Okay, here is the deal: I love tried and true recipes from the girls I know and here is the place we can all post, comment and share our favorite recipes. Sound fun? I hope so, and this way we can all access them easily whenever we'd like. So please post any recipes you love, and the ones everyone always wants you to share. Please email me [anj@byu.edu] if you are interested in being a contributor, or if you see someone missing from the list that would like an invite.