it all began in began in a laundromat

cooking up a storm

2011-04-05T03:11:00.002-06:00

I actually have been cooking a lot and making up my own recipes...I know crazy right ;) The one I made tonight was super yummy so I thought I would share...

I used all vegetables on sale so use whatever you want but I used...

1 bunch of asparagus
1 container of mushrooms
1 zuccini
lots of baby carrots
1 onion
4 cloves of garlic
You can use any meat but I used Jimmy Dean Sausages because they were on sale

I put all of the vegi's except the onion and garlic on baking sheets. I tossed them in olive oil, salt and pepper. I then put the sausages on top and let that cook in the oven at 350 for 20 minutes. Then I added the onions and garlic and turned it down to 250 for another 20 minutes. Then for five minutes I cooked it all together again at 350.

As a side dish we had knorr side dishes on sale so I cooked up the chicken rice and then added some half and half to make it a creamy rice. And that's it...it was so easy!!

Fiesta Chicken Pasta Salad

2009-06-09T14:35:00.002-06:00

I'm trying to be better about trying new recipes..so here is one that I made this past week. I really liked the flavor and it's a fun summery salad :)

2 cups chicken breast cooked and cubed or sliced (season with a little salt and pepper and garlic powder)
1 lb. package bowtie pasta cooked according to package directions
1 can corn, drained
1 can black beans, rinsed & drained
1 green pepper, diced
1 handful of cilantro, chopped
1 package grape tomatoes, halved
2 cans sliced olives, drained
1 cucumber, peeled and diced
Salsa ranch salad dressing
Cook pasta according to package directions. Drain and cool. Add all ingredients in a bowl. Toss and mix in dressing. Season with salt and pepper.

Pumpkin Ice Cream Squares

2008-12-01T11:16:00.002-07:00

I'm not a big fan of pumpkin pie, but was in charge of bringing desserts to each of our Thanksgiving dinners. I made this for one of the houses, it's a nice alternative to pumpkin pie, that's really yummy and still pumpkiny :)

1 16 oz. can solid pack pumpkin
1 cup sugar
1 tea. salt
1 tea. ground ginger
1/2 tea. ground nutmeg
ground cinnamon
1/2 gallon vanilla ice cream softened
36 ginger snap cookies
1 cup cool whip

1. In large mixing bowl, mix pumpkin, sugar, salt, ginger, nutmeg, 1 tea. cinnamon until blended. Fold in softened ice cream until well blended.

2. Arrange half gingersnap cookies in bottom of 9x13 pan. Spoon half of ice cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap, freeze 5 hours.

3. Cut, top each piece with cool whip. Sprinkle with cinnamon. Makes 15 servings.

More Pumpkin Bread!

2008-10-22T16:11:00.003-06:00

I have another pumpkin bread recipe. The one I posted last year, Downeast Maine Pumpkin Bread, is still the best I have had. However, this year I was looking for something a little more healthy for Camilla to snack on and I found a great one:

Pumpkin Chip Cupcakes
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
miniature chocolate chips
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

DIRECTIONS
In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.

*I didn't add the walnuts since noone around here would eat them (except me) and I made them in a mini-muffin pan- oh and I halved the frosting (it is mostly for Ryan). Perfect snacks for baby and mommy :) The frosting is so good, I kept it in the fridge separately. Hope someone tries one of these!

(both recipes are from allrecipes.com)

Magnolia Cupcake recipe

2008-08-27T12:41:00.003-06:00

Here is the recipe for the cupcakes I made for Addy's birthday. I got it from the Food Network website. Enjoy!!Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla ? the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Icing:
Vanilla Buttercream, recipe follows

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

easy coconut curry (thai style)

2008-05-11T20:31:00.002-06:00

With both of the recipes I just posted I kind of made them up so the amounts are as close as I could get them but taste along the way to make sure you like the taste of things. We thought both turned out really good. I especially liked the curry cause I am a huge fan of thai food :)

2 med onions
4 cloves garlic
3 1/2T butter
1 can coconut milk
a dolup of sour cream
2 cups chicken stock
2T red chili paste
2T curry powder
1 1/2T ground cinnamon
kosher salt
pepper
any meat (I used steak)
2 cups snow peas
1 container of mushrooms
1/2 red pepper
1/4 cup cilantro
2T lemon juice

Cook the onions, garlic and butter on a medium low heat for fifteen minutes, the onions should be translucent at this time. add the chili paste, curry powder, cinnamon, salt, pepper, and mix in well. Then add the coconut milk, chicken stock, and sour cream. Let that simmer for about 20 min. Then add in the meat, peas, mushrooms, red pepper, cilantro, and lemon juice. Cook for another 15 min or until veggies are soft. Taste and see if you need to add more salt or lemon juice.

Chicken and Stuffing casserole

2008-05-11T20:27:00.002-06:00

3 large chicken breasts
kosher salt
pepper
olive oil
2 cans of cream of mushroom
1/4 cup sour cream
1/4 cup mayo
1T lemon juice
1t cumin
1t italian parsley
1 cup mozzerella
1 cup parmesean
1 box stuffing prepared

Place the three large chicken breasts on a baking sheet covered in the oil, salt, and pepper. Let it roast on 350 for 25 min or until cooked through.
Cut up the chicken breasts and add it to the cream of mushroom, sour cream, mayo, mozzerella, lemon juice, cumin and italian parsley. Put the mixture in the bottom of a 9x13 pan. Add stuffing to the the top of mixture like a crust. Then put the parmesean cheese on top. Let it cook at 350 for 25 min. Eat!!

Cali Grilled Veggie Sandwiches

2008-05-03T19:51:00.002-06:00

I thought it was about time we kicked off 2008 on this blog!

This is a really simple fresh dinner I made again tonight and remembered how really great it is. It is from allrecipes.com and calls for grilling but I just put the veggies in the oven with some olive oil on 375.

California Grilled Veggie Sandwich:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbl lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced (didn't use this)
1 small yellow squash, sliced
4 focaccia rolls or 2 focaccia bread pieces (it makes 4 open faced sandwiches)
1/2 cup crumbled feta cheese

1. mix the mayonnaise, garlic and lemon juice. Set in refrigerator.
2. preheat grill for high heat. (i do it in the oven at 375)
3. brush veggies with olive oil. brush grate with oil. place bell peppers, zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, set aside.
*4. Spread some of the mayo mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from gril, and layer with vegetables. Enjoy as open faced grilled sandwiches.

*I do it different- I roast the veggies in the oven, put the mayo on the bread, add the roasted veggies and then layer on the feta cheese and broil the whole sandwich to melt the cheese a little. yummy :) I have also done this on ciabatta bread and it is just as good. Also add some garlic salt to the veggies for more flavor.

The Best Chocolate Cake Ever, Seriously

2007-12-13T10:51:00.000-07:00

No, really- I love it. But it's not for the faint of heart. Very rich, very delicious! Give it a go and let me know what you think.

1 cube margarine
1/2 cup oil
4 Tbsp coca
1/2 tsp salt
1 cup water
2 cup flour
2 cup sugar
1 cup buttermilk (if you don't have buttermilk you can use regular milk and add 1 Tbsp lemon juice and let it sit for 5 min.)
1 tsp baking soda
2 eggs
1 tsp vanilla

Combine first five ingredients in a saucepan and bring to a boil. Remove from heat. Add the flour, sugar, and buttermilk. Then add the baking soda, eggs and vanilla. Mix well then pour into a greased 9 x 13 pan. Bake for 30 minutes at 350 degrees.

Icing:
1 cube butter, softened
4 cups powdered sugar
4 tbs milk
4 tbs coca
1 tsp vanilla

Mix and pour over warm cake. (you may need a little more milk- I did)

From The Friendly Kitchen: Agnes McCafferty’s World Famous Secret Recipe:

2007-11-30T13:02:00.000-07:00

(…for, um, chocolate chip cookies)

This was on my cousin Hannah's blog and I thought it was the perfect recipe for us girls!

You need:

¨ 1 cup of flour

¨ 1 cup of sugar

¨ 1 tin of crisco

¨ 1 pkg chocolate chips

¨ 1 tin of baking powder

¨ 1 medium mixing bowl

¨ 1 cup of hot chocolate…the chocolateier the better

¨ 2 regular sized candy canes

¨ 1 stylish apron

¨ 1 pearl necklace (optional)

First: Preheat the oven to 350, or somewhere in that neighborhood. Next, tie the stylish apron carefully around your waist so as not to wrinkle the silk party dress you are undoubtedly wearing. You may want to bring a full length mirror in at this point to admire how charming and domestic you look. We recommend fastening one to the inside of your pantry for easy access. Now take out the ingredients we’ve conveniently listed above. Carefully arrange these items on the counter for maximum visibility. It's important that passersby know how hard you are working. You may want to include some other things to add authenticity: eggs, butter, baking soda, milk, etc. However, we find that these items can be messy and choose not to bother with them at all. After opening the chocolate chip bag to sample a few tasty morsels, go to your refrigerator and remove one pkg of Nestle Tollhouse cookie dough. Slicing the dough yourself can be exhausting, so we recommend placing one slice of cookie dough in your mouth for each one you place on the cookie sheet. It is important to keep one’s strength up. Now, place the cookie sheet into the oven and cook for however long it is that you are supposed to. I’m sure it’s on the package. After all the dough has been ~~eaten~~ used, be sure to throw the wrapper away so as not to disillusion your guests. Now, you’ve worked hard! You deserve a little reward, so we suggest you treat yourself to a nice cup of hot cocoa, and a candy cane while you wait for your cookies to finish. (Don’t forget to dab just a little flour on your cheeks just before you serve, it adds that “I’ve been slaving over a hot stove all day so you could have this cookie” touch!)

Tragically I was so busy writing the recipe, my cookies burned.

Cinnamon Cheesecake

2007-11-08T22:53:00.000-07:00

I am not sure if I have given you all this recipe before. This cheesecake is the reason Ryan married me, I'm pretty sure of it. It sounds weird but it is really good. I hadn't made it for a long time and then made it for a family dinner on Sunday and everybody loved it. You can't get too much simpler either.

Cinnamon Cheesecake
Makes 1- 9x13 pan

2 (10oz) cans refrigerated crescent dinner rolls
2 (8oz) pkgs cream cheese, softened
1 cup white sugar
1 Tbl vanilla extract
½ cup butter, melted
½ cup white sugar
1 Tbl ground cinnamon

1. Set oven to 350 degrees.

2. Flatten one tube of crescent roll dough, and press into the bottom of a 9x13” pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of ½ cup sugar and cinnamon.

3. Bake for 30 minutes in the oven or until top is lightly toasted. cool, and refrigerate before serving.

Downeast Maine Pumpkin Bread

2007-10-29T11:41:00.001-06:00

I tried this recipe for a halloween party we went to this weekend. To my surprise everybody loved it. Even people who don't like pumpkin loved this bread. It is very moist and sweet. My favorite part is that it makes your kitchen smell like fall!

1 (15oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Set oven to 350 degrees. Grease and flour three 7x3 loaf pans or 24 muffin tins.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for 50 minutes for a loaf or 30 minutes for muffins. Loaves are done when toothpick inserted in center comes out clean.

*Note: add half a bag of mini chocolate chips to batter for extra yummieness

Artichoke and Mushroom Pasta

2007-10-26T21:24:00.000-06:00

This is such a fantastic dish. Artichokes have a distinct flavor but if you like them at all you have to try this dish. It has become one of my favorite dishes. Hope someone will try it and like it.

Artichoke and Mushroom Pasta

6 oz capellini pasta
3 Tbs. olive oil
8 oz mushrooms thinly sliced
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 (9oz) pkg frozen artichoke hearts or one can, thawed, thinly sliced
1 ½ cups, chicken stock or canned low salt broth
2 tsp fresh lemon juice
1 tsp grated lemon peel
¼ tsp dried crushed red pepper
5 Tbs. butter, room temperature
1 ½ Tbs chopped parsley
¾ cup grated Asiago Cheese (about 2 oz) plus more for garnish

1. Cook pasta until tender but still firm to bite. Toss with 1 Tbs oil.

2. Heat 2 Tbs oil in heavy large skillet over med-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add ¾ cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve with additional cheese.

Chocolate Eclair Cake

2007-08-24T18:09:00.000-06:00

2 small packages vanilla instant pudding
3 cups milk
1 (8 oz.) cool whip
1 package graham crackers
1 container chocolate frosting

Make vanilla pudding with just 3 cups of milk. Mix cool whip with pudding. Layer in a 9 x 13 inch pan as follows: layer whole graham crackers, then 1/2 cool whip mixture, then layer graham crackers, then other 1/2 of cool whip mixture, then top with graham crackers (one layer). Frost with chocolate frosting. Let it sit in the fridge for a couple of hours before serving..we think it tastes best the next day. Enjoy!

Tater Tot Casserole

2007-06-11T15:11:00.000-06:00

This is one of our family favorites, and is so easy. I love crock pot cooking!

32 oz. bag frozen tater tots
1 lb. ground beef, browned
1/2 tsp. salt
1/4 tsp. pepper
2 14 1/2 oz. cans green beans, drained
10 3/4 oz. can cream of mushroom soup
1/4 cup milk

1. Line slow cooker with frozen tater tots.
2. Combine remaining ingredients. Pour over potatoes.
3. Cover. Cook on High 3 hours. Sprinkle individual servings with grated cheese.

Shrimp and Mushroom Linguini

2007-05-31T17:19:00.000-06:00

So I kind of made this up and Lyle and Mika said they loved it so you guys can try it out too if you want. I was trying to find a good shrimp pasta recipe (because I was craving it) and saw a lot of good stuff in many different recipes and kind of put what I liked and took out what I didn't :)

1/2 pound of shrimp
1 package of linguini
1 package mushrooms
1/2 a large onion
3 cloves of garlic
4 tablespoons of butter
4 tablespoons of olive oil
salt and pepper
lemon juice (about a tablespoon?)

So you cook the pasta first. While that is cooking you saute the onions and garlic in half of the butter and olive oil. Saute until onions are translucent. While you do that salt and pepper the shrimp. Then you add the mushrooms and shrimp and saute for about 1 minute. Add lemon juice and salt and peper. Drain pasta and add the rest of the butter and olive oil. Then add the sauce to it. It should feed about six people. In our house it served me, mika and lyle. (lyle had thirds ;)

Where My Girls At...

2007-05-26T17:11:00.000-06:00

Hi girls. Yesterday I had the brillant epiphany to write a cookbook for my three brothers who will be starting college in September. I want to include recipes that have very few ingredients and ingredients that boys could easily find at the grocery store and possibly even have on hand most of the time. Do you have any recipes that might work or any suggestions? Any ideas you got from roommates on how to make a good quick meal? Some ideas I have thought about and that might help you get an idea of what I am looking for: omelettes, fajitas, quesadillas, nachos, spaghetti etc.

Let me know what your thoughts are! Thanks dolls.

Rice and Chicken Casserole

2007-05-23T21:30:00.000-06:00

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

So I actually did try this recipe except I didn't have the wild rice so I substituted stuffing on top of the casserole. It turned out really good. If you do it my way you may want to cook some rice with it because it is really salty.

Mac and Cheese Lasagna

2007-05-15T13:49:00.000-06:00

Mike and I found this recipe online and I thought it sounded kind of wierd, but he thought it sounded good, so I made it. I was actually quite pleased with the result though, and Mike loved it! I thought it tasted better the second day as left-overs, or maybe I was just hungrier then...at any rate..here's the recipie..it's worth a try, and is quick and easy to make :)

1 (7.25 ounce) package KRAFT Macaroni and Cheese, prepared as directed on package
1 1/2 cups spaghetti sauce
1 pound lean ground beef, cooked, drained
1 cup Shredded Mozzarella Cheese
2 tablespoons Grated Parmesan Cheese

1. Preheat oven to 350 degrees F. Spoon half of the prepared Mac and Cheese into lightly greased 8-inch square baking dish.
2. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
3. Bake 20 min. or until heated through.
Makes 4 servings

Tomato Chicken Parmesan

2007-04-21T16:55:00.000-06:00

So, I made this the other night for the first time and praised the recipe the entire time we ate it. It was the most moist chicken I've ever made. I think it tastes just like the Olive Garden dish! Mike was a fan too. :)

1 egg beaten
1 tablespoon milk
1/3 cup grated Parmesan cheese
2-1/2 ounces seasoned bread crumbs
2 skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1/4 pound pasta sauce
2 slices Monterey Jack cheese

DIRECTIONS
1. Preheat oven to 375 degrees F
2. Pour beaten egg and milk into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Poke holes with a sharp knife in chicken breasts. Dip chicken into beaten egg and let sit for 2 minutes, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased baking dish. Add chicken, and bake in preheated oven for 15 mintues. Then place a slice of Monterey Jack cheese over each breast, and bake for an additional 5 minutes or until cheese is completely melted.

Mediterranean Tuna Salad

2007-04-19T19:28:00.000-06:00

Ryan and I really like this salad. All you need is a jar (for the dressing), can opener and a cutting board.

Salad Ingredients:

head romaine lettuce, torn
1/2 red tomato cut into wedges
2 oz feta cheese, crumbled
1/2 small red onion, sliced
1/2 red pepper cut into strips
1 can tuna or albacore
1/4 cup olives

Dressing:
1 Tbl olive oil
1 Tbl lemon juice
1/2 Tbl Dijon mustard
1/2 Tbl minced fresh tarragon*
1/8 tsp pepper

Makes 2 servings.

Whisk dressing ingredients and then make the salad and drizzle the dressing all over.

*I have substituted with cajun spices and left it out completely and still great.

Navajo Tacos

2007-04-18T20:16:00.000-06:00

I think you might all have this recipe but I made them tonight and I love them....so I am going to post it :)

2 cups flour
3 tsp baking powder
3/4 tsp salt
1 cup warm water

crisco or oil for frying

Mix the flour, baking powder, salt and warm water till all the flour is incorporated. Put dough on a VERY floured surface. Pull off pieces and flatten pretty thin (I am bad at estimating how thin so I don't know how to describe how thin). The dough is sticky so use extra flour to keep from sticking to your hands and work surface (it will still stick though). Heat the crisco/oil, to see whether it is ready I throw a tiny piece of dough in and see if it sizzles. Make round pancake type patties till the dough is used up and fry one at a time. Fry till it is starting to brown. I usually fry for a minute and flip and then maybe flip again. Make sure there is enough oil to cover the bread. Lay fried navajos on a paper towel on a plate.

These are open faced fry bread that puffs up when you throw it in the hot oil. Top with refrieds, meat, lettuce, cheese, salsa, chili....whatever sounds good to you. They are also known to be delicious warmed up with a little butter and honey.

Zuccotto

2007-04-10T10:24:00.000-06:00

This is the most delicious cake! I got this picture online so it isn't exact but you get the idea. It's kind of rich but I love it with all of my heart! Word to the wise: if you are making this and think during the chocolate phase that a little taste would be good- DON'T! It's not good! Wait until the cake is assembled to try it, or try the white filling part, not the unsweetened chocolate part! The recipe is a little hard to make but well worth it! Let me know if you have questions....Enjoy!!!

Nonstick cooking spray
1 (12-ounce) loaf pound cake
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
Arrange the extra pound cake slices over the cake covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Easy Easter Pie

2007-04-09T14:04:00.000-06:00

I don't remember where I got this recipe from, but I've had it for a while and finally made it yesterday for Easter. It's quite yummy and very easy!

1 ready made graham cracker pie crust

50 hershey's kisses

20 reese's peanut butter cup miniatures

1 tub (12 oz.) cool whip

1. Chop each peanut butter cup into 6 pieces. Place 50 kisses in medium bowl. Microwave on high 1 minute; stir in 3 1/2 cups cool whip until blended.

2. Spread 1/2 chocolate mixture on crust; sprinkle with peanut butter cups, top with remaining mixture. Cover. Refrigerate 3 hours or until set.

3. Top with remaining cool whip and granish with kisses and/or candy eggs.

Speaking of Quesadillas...

2007-04-05T09:37:00.000-06:00

I have found the best show on the food network (my source of all inspiration) called Quick Fix Meals with Robin Miller. She takes a few ingredients and makes food for the night and some extra to use for the next few nights. That may not make sense so I will give you an example. The one I did this week is called Chicken Coop. You go buy the list of ingredients and then follow the instructions for what to make on which day. The first day I made a delicious marinade and cooked 6 pieces of chicken. I also chopped some onions- some I used this day, some I saved for the next day. I also made a Provencal style potato salad. The chicken was AMAZING!!! Then, the next day, I used two of the pieces of chicken to make quesadillas (where I also used the onions.) They were equally delicious. Tonight I am using the last two pieces of chicken to make an Asian salad. I really like her recipes and I love being able to know what I am making for the whole week! I would include the recipes, but there are so many that...I didn't want to. But look it up on the food network website: http://www.foodnetwork.com/food/show_rm/episode/0,2757,FOOD_23676_43746,00.html
and I guarantee you will love it!

Veggie Quesadillas

2007-04-04T19:45:00.000-06:00

I had this at my new favorite restaurant here, Jasons. They have it in Orem over by University Mall. It opened about the time we moved down here as a matter of fact. They have all you can eat ICE CREAM! It really is almost heaven on earth.

I tried it tonight and it was a success, so I thought I would share. It consist of sauteed mushrooms, pico de gallo and spinach. I didn't include the spinach tonight cause I forgot about it, but they were just as good.

To Make:

Sautee sliced mushrooms in olive oil and or butter on med-low heat till tender (a few minutes). Make the pico de gallo, any basic recipe will do (pico de gallo is just chopped tomatoes, cilantro, onion and juice of a lime). Put tortilla in a skillet and cover with cheese, layer mushrooms, pico de gallo, spinach leaves and some more cheese so the tortilla will stick. Cook till cheese melts, flip and cook the other side till cheese melts. You could make this healthier by making sure your tortilla is whole wheat or some type of flat bread.

I served it with mexican rice and bean salsa, which turned out to be a lot of chopping but we definitely got our vegetables ;)

Enjoy.

Real Simple Lasagna

2007-04-02T13:57:00.000-06:00

Ravioli is a staple in our home. I love it. This recipe is ravioli all gussied up and very yummy!

1 26-ounce jar pasta sauce

1 18-ounce bag frozen large cheese ravioli, unthawed

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 8-ounce bag shredded mozzarella

1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more. Serves about 6.

2007-03-28T17:47:00.000-06:00

So I realize that it is my turn and I am such a bad wife nowadays and never cook so I went to foodnetwork.com (which made me extremely hungry by the way) and found a delicious looking recipe by none other than my favorite...Rachael Ray! So here it is :)

1/2 pound thin cut (cutlets) boneless, skinless chicken breast
Extra-virgin olive oil, for drizzling
Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
2 tablespoons cornmeal or all-purpose flour
1 package store bought pizza dough (you are making 1 12-inch pie)
2 to 3 tablespoons sesame seeds
3 tablespoons plum sauce or Peking Duck Sauce
3 tablespoons barbecue sauce, any variety or brand
2 cups shredded Monterey Jack, available on dairy aisle
2 scallions, chopped in 1-inch pieces on an angle
1/4 red bell pepper, chopped

Preheat oven to 450 degrees F.
Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices.

Taco Salad!

2007-03-22T14:33:00.000-06:00

I love taco salad. I have always made it on a bed of broken corn chips, however that is not how it is served at a restaurant. To make a taco salad shell make a ball (for each taco salad) out of foil. I loosely scrunch a sheet of foil into a shape of a ball. The ball should be roughly 3 inches, about the size of the "bowl" you want. Put a flour tortilla over the ball and spray with cooking spray. The tortilla will start to drape itself over the ball of foil in the oven. Bake in a 425 oven for 6-8 mins, watch for the tortillas to look golden brown. Remove the tortilla's from the oven, toss the balls, or save for a later date :) Then fill with your choice of seasoned beef, shredded chicken, beans, lettuce, tomatoes, cheese, peppers...you get the idea. A great way to toss in tons of veggies. Ta Da! Yum Yum.

Ice Cream Pie

2007-03-21T14:07:00.000-06:00

This recipe is from a cute lady at my old work and it is so YUMMY and so easy! And is fun because you can make it over and over lots of different ways with different flavors of ice cream that go well with the chocolate or the carmel! Enjoy! :)

Crust: Melt 1/2 cup butter; add 1 cup flour, 1/4 cup brown sugar, 1/2 cup pecans or walnuts; mix until crumbly. Pat out on cookie sheet about 1/2 inch thich. Bake 350 degrees for 20 minutes. Let cool. Reserve 1/4 cup crumbs. Crumble and pat into pie plate.

Add 1 cup carmel or chocolate topping over pie crust.

Freeze until well set.

Add 1/2 gallon softened ice cream of choice.

Sprinkle with remaining crumbs and drizzle with syrup. Freeze until ready to serve.