Yummy Caramels!

Todd's sister gave this recipe to me and it's divine!  It is incredibly fast to make these little delights.

1 C butter
1 C brown sugar
1 C white sugar
1 C corn syrup
1 14 oz can of sweetened condensed milk
dash of salt

Butter a pan.  Mix first 4 ingredients in a pot.  Then add sweetened condensed milk and the dash of salt.  Bring to a boil.  Boil for approximately 10 min depending on what heat your on, stirring constantly.  Drop some caramel into a cup of cold water and see if it forms a soft ball, if so, you're done!  Pour into buttered pan and spread.  (This doesn't cover all of a cookie sheet unless spread really thin.  So just do 3/4 or less of the pan for thicker caramels.)  Let cool, cut into pieces, and wrap in wax paper.

Artichoke Portabella Soup

½ Cup chopped green onion (I use reg. onion)
2 Carrots, peeled and chopped
2 ribs celery, chopped
½ Cup butter, divided
1 bay leaf
½ tsp thyme
½ tsp oregano
1/8 tsp cayenne pepper
4 Cups chicken broth
2 portabella mushrooms chopped (I buy the mini portabellas from Costco and chop a bunch of those)
1 Can (14 oz) marinated artichoke hearts, drained and sliced
3 T flour
1 Cup heavy cream
Salt and freshly ground pepper to taste
In large saucepan over medium heat, sauté onion, carrots, and celery in ¼ C butter until they start to caramelize. Add chopped mushrooms and sauté 3 to 4 more minutes, then add bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer 15 to 20 minutes. In small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through.
4 to 6 servings

Let the SOUP recipes BEGIN

Oh, it is starting to feel like soup weather and that makes me so happy! I can easily make soup 2x a week and so I have way more dinner options now that the weather has turned colder. I'll be posting some of mine and my families favs.
(Brian made this one up--I know, what can't he do well? I'll let you know if I discover something he can't do excellently...)

French Onion Soup

4 T Butter
2 T Olive Oil
5 lbs julienne cut onions (I am a mess after cutting these, look like I have been crying for a week!)
3+ cloves of garlic
1-2 T sugar
Cook on med-high heat until clear and slightly carmelized. Then add:

3 Qts boiling water
8 beef bullion cubes
4 chicken bullion cubes
2 bay leaves
1 1/2 T Salt
2 tsp lemon juice
1 tsp Tabasco sauce
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp Worcestershire sauce
1/2 tsp thyme

Bring to a boil. Simmer 20 min. Serve with topped with toasted baguette and melted swiss cheese. (Place in small crocks and broil in oven until cheese is bubbly)

This next one is from Rosie. She got it from her friend that called it,
Medical Board Soup, cause her husband would eat it the whole time he was doing his medical board test. It is tasty! I have made some variations to the recipe, that I am sure she would approve of!

1 Med onion chopped
3 garlic cloves minced
Cooked in 2 T oil

2 lbs cut up chicken
3 cans diced tomatoes
1 can diced green chilies
4 Cups chicken broth
2 Cups beef stock
1 T cumin
1 T chili powder
1 can cream of chicken soup
1 can black beans
red pepper flakes (a few to taste)

Cook for an hour. Serve with (this is the best part...) tortilla crisps - Spread butter on top of flour tortilla and broil until light brown on cookie sheet, cut in strips with pizza cutter. Top soup with shredded cheese and sour cream.

And last, but not least. Mom's Clam Chowder Recipe. (At Lynette's request) This is always a favorite here at our house...

Bratton's Boston Clam Chowder

2 Cans minced clams
1 Cup onion diced fine
1 Cup celery diced fine
1 Cup diced potatoes

Drain juice from clams over vegetables and add enough water to just cover veggies. Cook 20 min until tender.

3/4 C butter
3/4 C flour
1 qt milk/ half and half
1 1/2 tsp salt and pepper
1/2 tsp sugar

Melt butter, stir in flour, etc. Slowly add in milk (warmed in microwave). Stir until thick. Add to undrained veggies. Heat through add 2-3 (of course more) slices of bacon and clams.

Creamy Crockpot chicken

3 pounds of chicken
1 cup Salsa
1 can Black Beans
1 Can Corn
1 pkg taco seasoning (I just put my own seasonings in, cumin, chili powder, garlic, onion)

Put all in crock pot for a few hours. Just before serving add

1 C sour cream
1 C cheese

Serve over rice with Chips

Hearty Chicken Noodle Soup

Gluten Free Hearty Chicken Noodle Soup

2 Chicken Breasts
1-2 tsp Garlic powder
1-2 tsp Onion Powder
1 Tbls Parsley
Salt and Pepper to taste
Pinch of Tarragon optional
1/2 Onion diced
1 stalk celery
2 carrots diced
Noodles

Boil 2 chicken breasts in about 3-4 quarts of water (a big pot ful). Season water with Garlic, Onion powder, Parsley, Tarragon (if you like that), Salt, and Pepper. (I also threw in some dried veggie mix I had). Cook chicken on low for about an hour. This makes it nice and tender. Dice onions and celery and fry them on the stove with a little oil. Dice carrots. Once chicken is cooked, add the carrots to the broth while you dice the chicken. Add your choice of noodle (I chose DeBoles Penne rice noodle's.) Cook until noodles are soft. Add extra seasoning to taste.

Sorry I never measure my seasonings. I just do it till it tastes good. I usually do a lot though.

Summer Squash Casserole

Hi everyone. Here is another good recipe to use up some of that proliferate squash. This casserole goes in a hurry at my house. So good! I got the recipe from Mom, who got it from someone in her book club-- wouldn't it be wild if it is one of Gaye's. It kind of looks like her handwriting.

2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)

In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.

Raspberry Cream Pie

I can't wait to make this with my raspberries!  I saw this recipe once again on the Pioneer Woman's site and thought I'd share it here.  I want to make most things that I see on her site.  Oh, and will someone please please please make me these?

Please see this link for step-by-step photos. 

Ingredients


■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Zucchini and yellow squash spaghetti

So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...

A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles

I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce.  Add the fresh basil and oregano, some more garlic salt if needed.  Just keep tasting and adding stuff.  It's good that way.  Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy.  Put over pasta and add some cheese!  Easy-peasy!  Remy loves it.  It's a great way to get kids to eat zucchini. :)   

Zucchini Bread

Bring on the ZUCCHINI SEASON!  Let's post all of our favorite Zucchini recipes!  This recipe is from the wonderful cook, Jane.  She gave me a loaf, and it's sooo good.

Zucchini Bread


MIX all together:

1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.

BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves

Cherry Dessert

So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.

Cherry Dessert

1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts

Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)

Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!

Cilantro Lime Pesto

This is just something that I made up, so I'll try to put it into recipe form!

Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair.  Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts

OK-  So start cooking your pasta and cube your chicken either before or while it's cooking in some oil.  Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup.  I always add a little more water than what it says.  Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken.  Let that cook for a bit.  While that's cooking, grab your cilantro and throw some in a food processor and cut it up small.  Depending on how much you love cilantro depends on how much you do.  I usually probably do 1/2 C to 3/4 C of chopped up cilantro.  Put that into the pesto chicken and mix it up.  Don't cook it a lot because then the cilantro loses it's flavor a little.  It's better fresh.  Drain the pasta and dish up some in a bowl or plate.  Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over.  (PS-the lime juice is key, so don't forget it!)  This is a staple at my house.

Another variation to this recipe goes as follows:

If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta.  It's quite good as well.

 

Summer Recipes

OK, so I need some fun summer recipes! So let's share some!
Kathryn

Rhubarb Crisp

This is Mom's recipe and we love it. Adding berries to this is also really good. I also use the crisp recipe for my apple crisp. I use fresh apples or homemade apple pie filling that I can in the fall.

2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts

Stir up above ingredients and put in a 9 x 13 buttered pan.

In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened

Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.

Easy Rhubarb Cake

It is that time of year when the rhubarb is on. This is a fun way to use it up.

1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream

Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.

Kathryn's Granola

8 cups regular rolled oats
6 cups 6 grain cereal mix
1/2 cup flax seed meal
2 cups wheat bran
2 cups coconut (can be sweetened or unsweetened)
1 cup raw sunflower seeds
1 cup nuts (your favorite)
1 scant packed cup brown sugar
1 Tbsp. cinnamon

1 cup honey
1 cup oil
1 cup water
3 tsp. vanilla
2 tsp. salt

In a large bowl, mix together well; oats, 6 grain, flax seed, wheat bran, coconut, sunflower seeds, nuts (your favorite kind), brown sugar (can be more or less than a cup, however you like it, but I wouldn't do any more than 1 1/2 cups), and cinnamon.

In a saucepan, add remaining ingredients. On medium-low heat, stir and heat through. Do not boil or over heat. Heat just enough to dissolve salt and until the honey is blended in. Pour over oat mixture and stir well.

Spread in two 9 x 13 pans for a softer granola. Spread on 4 cookie sheets for a crunchy granola. Roast for 1 hour at 225 degrees. Stir after 1/2 hour and then every 10 minutes.

Can add dried fruit to you liking, after roasted. Cool and store in an air tight container.

I have a TON of wheat bran and 6 grain. I am happy to share, let me know.

Curry Chutney Chicken Wraps

I made this for a baby shower a couple of weeks ago. I thought it was really good.

1 cup chutney (Major Gray is a good brand)
1 1/2 cup mayonnaise
2 tsp. curry
1/2 cup toasted coconut, sweetened & shredded
2 lbs. roasted chicken, chopped or shredded (cooked and seasoned)
1 cup celery, chopped
1 1/2 cup seedless grapes, halved
1 cup toasted almonds, sliced
Salt and pepper to taste
Lettuce
Large flour tortillas, specialty wraps, pitas, or croissants

Place chutney in a food processor or blender and chop finely. Combine chutney with mayo, curry, and coconut in a large bowl. Add chicken, celery, grapes, and almonds. Mix gently to combine. Season with salt and pepper. Take hard spine off lettuce leaves. Lay out large tortilla with lettuce leaves and make a wrap with the meat mixture.

Creamy Wild Rice Soup

4 C Water
½ t salt
½ C uncooked wild rice
3 T chopped green onions
¼ C shredded carrot
3 T chopped pecans
6 T butter or margarine
1/3 C flour
2 cans (14 oz each) chicken broth
½ C diced fully cooked ham
¼ t pepper
1 C half and half cream
Green onion strips, optional

In a large sauce pan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. Can make white rice instead.

In a soup kettle, sauté the onions, carrots, and pecans in butter for 30 seconds. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild (or white) rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat. Add cream and heat through (do not boil). Garnish with green onion strips if desired. Yield: 4 large servings, 8 small servings.

Monte Cristo Sandwiches

I made these last week and I didn't make enough of them. We (Kathryn's family) loved them. It was a fun change up for dinner. You can half this recipe for small numbers. I have doubled the original recipe here.

Slices of bread for 5 to 7 sandwiches
Dijon or honey mustard
Slices Mozzarella cheese
Slices of deli ham
Slices of turkey breast
4 eggs
1/2 milk
4 T. maple syrup
Salt, pepper, and nutmeg
Powdered sugar
Blackberry jam

Spread mustard on both sides of each sandwich slice. I went light with the mustard. Put slices of cheese, ham and turkey and make the sandwiches.
In a separate bowl combine, egg, milk, maple syrup, salt, pepper, and nutmeg. Coat sandwiches in egg mixture. I recommend not dunking them too much. If the sandwich gets to saturated, it takes a long time to cook through. Cook in frying pan in hot butter until cheese is melted and bread in golden brown. When sandwich is done, sprinkle with a dusting of powdered sugar. Serve with blackberry jam on the side for dipping.

Apricot Balsamic Chicken

I made this tonight and we (Kathryn's family) all loved it. I got the idea from a recipe online but changed to my liking. It was a quick meal with lots of flavor. The Montreal Chicken seasoning and the hint of rosemary is what made it so good to me. And of course, I love balsamic vinegar.

2 Tbs olive oil
2 lbs. boneless skinless chicken
(I used chicken breast and filleted them and cut them in half so they cook faster)
Salt and pepper
Montreal Chicken seasoning
rosemary leaves, chopped
1/2 cup of apricot jam
scant 1/4 cup balsamic vinegar
1/2 cup chicken stock (I used bouillon & water)
onion powder to taste

In large skillet, heat oil over medium-high heat.
Season the chicken with salt, pepper and Montreal Chicken seasoning. When the oil is hot and ripples, add the chicken and brown 5 minutes, then turn and sprinkle with rosemary to your liking (I only did just a little for my family). Cook until the chicken is tender and cooked through, about 5 minutes more.
In small bowl, stir together the jam, vinegar, stock, and onion powder. Pour over chicken. Cook for 2 to 3 minutes. I used homemade a light apricot jam, so it just a hint of sweet. You can use orange marmalade also.
Serve with rice or mashed potatoes. I served it with rice flavored with chicken bouillon, steamed asparagus, and green salad. Yummy!

Butter Chicken

Just made this tonight for my girlfriends who came out for a girl's night.  We absolutely loved it so much.  Todd raved about it as well.  Remy only had one bite though...  This is honestly one of my new favorites, and will be on the menu often!  The only hard thing was finding the spices.  I had to go to several stores to find the coriander and the cardamom.  Luckily, maybe you already have those, otherwise, you're gonna want them to make this dish over and over!  The cilantro makes this to die for.  I made butter dips with this as well (I figured we were going with the 'butter' theme right?) and they went well together.  I had a recipe for Naan (Indian flat bread) but didn't have the gumption to experiment with that.  Maybe next time.

•4 pieces Boneless, Skinless Chicken Breasts
•5 cloves Garlic, Minced
•1 teaspoon Salt
•½ teaspoon Black Pepper
•½ teaspoon Cayenne Pepper
•¼ teaspoon Ground Coriander
•¼ teaspoon Cumin
•¼ teaspoon Cardamom
•1 whole Lime, Juiced
•1 whole Onion, Diced
•¼ cups Butter
•1 can (14.5 Oz. Can) Tomato Sauce
•1 can (14.5 Oz. Can) Petite Diced Tomatoes
•1 pint Whipping Cream
•1 bunch Chopped Cilantro, to taste
•2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice. (or any rice you want to use)
Note: this is a little spicy, but you can cut back on the cayenne if you want.  I did 1/4 tsp of cayenne and it was a perfect little kick, but do the full 1/2 if you want a lot of kick (but not unbearable).

Image and Recipe via Tasty Kitchen

Pasta a la Checca

A few years ago the kids and I were getting groceries at Harmons when we passed by a sample cart. This pasta dish is what we got to sample and the kids and I loved it so much that we asked for the recipe. We made the recipe a few days later and have continued to make it as it has become a family favorite. We especially like to make this dish in the summertime when we have fresh tomatoes and basil out of our garden.

2 Tbsp. olive oil
2-3 cloves of garlic, minced
1/2 cup chicken broth
1 Tbsp. butter
2 Roma tomatoes, chopped
1 Tbsp. fresh basil, chiffonade
4 oz. angel hair pasta, cooked
Asiago cheese, shredded
toasted pinenuts

Saute garlic in olive oil. Add broth and reduce by half. Add butter, tomatoes and cooked pasta and bring to a boil. Add basil and serve in a bowl. Garnish with cheese and pinenuts.

Shanna's notes: If we don't have asaigo cheese (actually I don't think we have ever bought any), we use parmesan cheese or our favorite, Mizithra cheese, which I find at Smith's in the deli cooler.

Chicken Tortilla Soup

I got this recipe when I worked at Sundance several years ago. It is a Davies family favorite.

3 Tbsp. olive oil
1 med. red onion, chopped
1 jalapeno, chopped
1 clove garlic, minced
1 Tbsp. cumin seed
2 qts. chicken stock
3 cups chicken, cooked
3 cups Roma tomatoes, chopped
3 cups corn
2 Tbsp. fresh cilantro
avocado
lime wedges
tortilla strips

Saute onion, garlic, and jalapeno in olive oil. Add crushed cumin seed and heat through. Add chicken stock and remaining ingredients (chicken, tomatoes, corn, and cilantro). Simmer 30 minutes. Top each bowl with a lime wedge, chopped avocado, tortilla chips or strips and more cilantro.

Shanna's notes: I like to make this soup when I have chicken leftover from a Costco rotisserie chicken. If not, can broil chicken tenders or breasts sprinkled with seasonings in the oven. For the corn I use the frozen white corn and for the cumin seed usually just ground cumin.

Baked Balsamic Chicken

Ok I feel inadequate posting a recipe when I'm amongst such wonderful cooks, but this is a recipe that I found once on the internet trying to find something interesting using stuff I already had on hand. As a result: I love this because it's super easy, doesn't take very long (prep is almost nothing), uses ingredients I usually have on hand anyway, and it really is pretty yummy. In mine and Carter's opinions.

Baked Balsamic Chicken

4 chicken breasts
1/4 cup balsamic vinegar
1 tbsp olive oil
1 1/2 tsps dried oregano
1 tsp salt
1/2 tsp fresh ground pepper (obviously fresh ground is better but if I don't have any I just use regular.)

Preheat oven to 400 degrees. Arrange chicken in a dish, pour vinegar over them. Sprinkle evenly with oil, oregano, salt & pepper. Bake 20 minutes, baste with juices. Bake 20 minutes more. Serve with juices spooned over.

Carter and I often eat this with rice, which I kinda thought sounded weird at first (it was Carter's suggestion) but it actually goes well we think. And I can throw the rice in the rice cooker at the same time I start making this and it all gets done at the same time. But of course you could do whatever.

Baked French Toast

We tried this and loved it! It's great for a quick dinner on one of those nights you don't know what to fix! So yummy with the cinnamon sugar, there's no need for syrup.

1/4 cup butter
4 eggs
2/3 cup milk
1/3 cup sugar
1 tsp. cinnamon
8 slices bread

Melt butter in a 10x15 pan. Mix sugar and cinnamon. Sprinkle evenly in pan over butter. Dip bread in egg/milk mixture, soaking well. Place in pan. Bake at 400 10-15 minutes. Let stand one minute before serving. Lift pieces out and flip over to serve.

Creamy Black Bean Salsa Chicken

This is another great crock pot recipe that our family loves. We got it from a good friend here in BV, Suzanne Garcia.

Put 2-4 chicken breasts in a crock pot. Cover with-
1 cup salsa
1 can black beans
1 can corn
1 cup chicken broth
2 Tbl. taco seasoning
Cook 4 hours on high or 6 hours on low. Just before serving, add sour cream and shredded cheese. Serve over rice. Can also serve with tortilla chips.

Pistachio-Almond Cake

Hey, this is for all you Leprechauns out there. Actually it is so yummy anytime of the year. I got the recipe from my mother-in-law (the other Susann)!
Pistachio-Almond Cake
1 pkg yellow cake mix
1 pkg pistachio instant pudding (4 serv. size)
4 eggs
1 1/4 Cup water
1/4 Cup oil
1/2+ tsp almond extract
7 drops green food coloring

Blend all ingredients. Beat for 4 minutes. Bake at 350 for 40 min (or until done). Bake in sprayed bundt pan. Cool for 15 min, then remove from pan to cool on rack. Sprinkle with powdered sugar or frosting.

Frosting:
1/4 C butter melted
1 T milk
1 tsp vanilla
powdered sugar

Chicken Diablo

This is a Hall family favorite! Probably one of my favorite foods now that I know about it. Plus it's a crock pot/rice cooker meal- BONUS! Enjoy! :)

From the kitchen of Jamie Mather via Cathy Hall via Rachel Hall

¼ cup butter

½ cup honey

¼ cup prepared mustard

1 teaspoon salt

1 teaspoon curry powder

½ - 1 teaspoon garlic powder

3 pounds chicken

Melt butter in microwave in small dish. Stir in honey, mustard, salt, curry and garlic powder. Pour over chicken in the crock pot and cook for about 4-6 until chicken is tender. You can turn/stir the chicken so it all gets coated after some cooking time.

Serve with rice. We like to pour the leftover sauce over the chicken and rice.

Chili

Sue’s Chile


BROWN 2 lb ground beef with 2 med onions
ADD:
1 c beef bouillon
1 lg can (28 oz) and 1 sm can (16 oz) diced tomatoes
2 cans kidney beans
1 sm tomato paste
4-5 cloves garlic, minced
2 tsp oregano, crushed leaves
1 tsp chili powder
¼ tsp cayenne pepper
2 tsp salt, ½ tsp pepper
1-2 bay leaves
¼ c diced green pepper

Chili with turkey burger


SAUTE:
4 lg onions
2 cloves garlic, minced
½ c olive oil
½ c margarine

ADD:
6 green bell peppers; sauté 15” more; set aside.

BROWN:
4 lbs turkey burger

ADD:
6 cans crushed tomatoes
½ c catsup
1 TBSP tomato paste
3 TBSP salt
3 tsp white pepper
2 bay leaves

SAUTE and add:
4 TBSP butter
2 TBSP chili powder
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 TBSP hot pepper sauce

COVER & SIMMER 40-45”
ADD ¾ C HONEY AND 1 TBSP hot pepper sauce
ADD beans (3 – 14 oz cans of kidney or pinto) and cook 10”

Creamed Chicken Chili


Saute 1 tsp oil with 1 medium onion.

Add:
1 ½ tsp garlic powder or 2 cloves of garlic
1 (14 oz.) can chicken broth
2 cans chopped green chilis
2 (15 ½ oz.) can great northern white beans (rinse & drain well)
1 tsp salt
1 tsp cumin
¼ tsp oregano
½ tsp pepper
1 cup sour cream (I use fat free and it works fine)
½ cup whipping cream
1 lb cooked chicken breast, cubed
mix and simmer 2-3 hours in crock pot

Makes 6 servings

McMillan Cookies

I call these McMillan Cookies because I got this recipe from the McMillan Family.  Quite clever, I know.

1 1/3 C flour

3 C oatmeal

2 cubes butter

2 eggs

1/2 C white sugar

1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

whatever else you want to add to them.  ie: craisins & white chocolate chips (my absolute favorite!) chocolate chips, raisins, nuts...etc.

Mix eggs, butter, vanilla, and brown sugar together.  Add baking soda, salt, and sugar.  Mix.  Add flour.  Mix.  Add oatmeal and other goodies.  Bake at 350 degrees 9-13 minutes.

To make these regular with no oatmeal do 2 1/4 C flour and no oatmeal.

Buttermilk Syrup

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1/2 tsp. baking soda

Boil for one minute. Then add 1 tsp. vanilla, or coconut, or strawberry extract. Stir and serve warm over pancakes, waffles,or french toast. Enjoy!

My friend, gave me this recipe. We love it. This is a great change up from maple syrup.

Pasta with Bacon and Mushrooms

This recipe is from The PIONEER WOMAN Ree Drummond, who is a fantastic cook.  Everything from her site looks like, and I'm sure, tastes like a pure delight!  I've made this recipe twice in the last week because Todd, Remy and I loved it so much.  I made a few variations of my own, like adding chicken and asparagus, extra broth and a little extra cream to make it go farther, but it's so good.  Try it!  If you would like to see pictures of each step of the recipe click on the pioneer woman link above.

Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4


Ingredients:

2 Tablespoons Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
3 cloves Garlic, Minced
1 package (10 Ounce) White Button Mushrooms, Sliced Thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions:

Cook pasta according to package directions.

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.

Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add the bacon, sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

Enjoy!

Kneaders Chunky Cinnamon French Toast

This luscious French Toast recipe remains unrivaled! This recipe was originally demonstrated on Good Things Utah May 9, 2005.

Kneader’s Over-Night French Toast

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Here we go!

Let's share some good grub recipes with each other!