Green Chicken Chili

I have made this chicken chili for our ward chili cook off several years in a row. It's never won an official award, but has had many compliments. You can make it as spicy as you like, depending on heat of green salsa you buy. If you wanted to add more heat per bowl you could sprinkle pepper jack cheese on top. I think it is quiet good. It's different than your average pot of chili. Enjoy.



Green Chicken Chili
Printable Version

1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa


In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. (If you like shredded chicken, follow this step as listed. I like small chunks of chicken personally. I either use leftover chicken from something else cut into cubes or cut raw chicken into bite size pieces and cook up in a bit of EVOO.)

Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

Recipe by Rachael Ray

Lemon Cream Pasta

I used some leftover Lemon Garlic Chicken. It made this meal a snap. It's creamy and delicious. Yum...

Lemon Cream Pasta
Printable Version

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
7 1/2 c or 4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used penne)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. (I know this step sounds weird but it works. Just follow as instructed)

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Recipe by MyKitchenCafe

Bread Bowls

I have made these bread bowls twice and both times they turned out wonderful! If ever you want to make a fancy dinner for your spouse, family or company... these are very impressive and not too hard. This picture is an actual photo of one of my bowls that I made...

I make 2 adult sized bowls and 3 kiddo sized bowls (my kids never eat their bowl so I chalk it up to wasted bread... thus I make their bowls smaller and allow them to have seconds on soup if they are still hungry) I always have left over dough and make rolls (see bottom of post). My kids will eat the rolls.

I must give proper credit... MyKitcheCafe strikes again! These are her Italian Bread Bowls! I have made her Broccoli and Cheese soup and also her Chicken and Wild Rice soup to go in these bowls. (Wont re-post those recipes but would highly recommend) All delish!


Bread Bowls
Printable Version

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Do not let them touch each other or sides of baking pan. (If they touch you wont be able to get the egg wash on the sides and it wont have the crusty outside which will allow your soup to escape out the side... yikes) Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Be sure to get all sides not touching the pan. This is what makes the surface of the bread crusty to hold the soup in. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Cut circle in top and pull out bread. I put bread in a little basket for dipping into soup. I put each circle top with it's corresponding bowl. If you see that you may have a "leakage" problem, don't hallow out all the bread in that area. This will give it a little buffer from leaking out. Also, creamy soups and thick chilies work best in bread bowls.



Also, if you have more dough and you'd rather have a few rolls to dip in your soup they make great crusty rolls. I follow same directions, just make them smaller. I still brush them with egg wash to give them the same crustiness of the bowls. YUM!

Martha Stewart's Banana Bread

Yah, that's right, Martha's done it again. I've been struggling with my banana bread recipe for some time and was relieved to finally taste this bread. So moist! Yum

Banana Bread
Printable Version

1 c butter, at room temperature

2 c sugar

4 large eggs

3 c flour

2 tsp baking soda

2 tsp salt

2 c very ripe bananas, mashed (~3 bananas)

- I like to do this ahead of time with my mixer

1 c sour cream

2 tsp vanilla extract

1 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Grease 2 9x5x3 inch loaf pans; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, allowing each one to incorporate, scraping down the bowl as necessary. Combine flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix by hand, just until combined. Stir in nuts (if desired) and pour into pans. Bake until toothpick or butter knife inserted into center of loaf comes out clean, about 1 hour. Let rest in pans for 10 minutes, then turn out onto a rack to cool.

Cooking time will vary depending on your loaf pan (ie glass, wide, narrow, metal, dark, coated, etc) and an overbaked loaf of bread is a dry loaf of bread, so be cautious. My loafs took about an hour and ten minutes to cook.

Recipe by Martha Stewart

Sweet and Sour Chicken

This recipe is just divine. Other than hour wait while it bakes, it is quick and simple and I almost ALWAYS have all the ingredients. Julie found this recipe on My Kitchen Cafe. She said it was a hit at her house, and it certainly was at mine. If you like Buffalo Sauce, be sure to check out an equally tasty recipe, Buffalo Chicken Bites.

Sweet and Sour Chicken
Printable Version

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes.

If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Buffalo Chicken Bites

Julie had the wonderful idea of modifying the Sweet and Sour Chicken we loved so much. And it turned out so delicious that it got it's own recipe entry. Lucky chicken!

Buffalo Chicken Bites
Printable Version

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until cooked through OR brown but not cooked through. If not cooked through, bake as mentioned below.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes.

Once chicken is cooked, heat sauce (microwave works great) and toss chicken in sauce.

Sauce:
1 cup Frank's Red Hot Sauce
1/2 cup melted butter

If you like extra sauce, make another batch and drizzle over chicken. If you'd like it less spicy, increase the butter. If you'd like it more spicy, decrease the butter.

Baked Ziti

Britt and I both made this dish within the last few days! Easy, delicious and feeds an army. (If you have less than 6 people in your family... cut in half. Bake in 9x9 and half all ingredients or you'll have TONS of leftovers)

Baked Ziti
Printable Version

1 lb ziti noodles, cooked and drained
1 lb ground beef, cooked and drained
1 48 oz jar of spaghetti sauce
2 cups mozzarella cheese
15 oz ricotta (or cottage cheese)
1 T parsley
2 T Parmesan cheese
1 egg
1/2t salt
dash of pepper

Mix 1 cup spaghetti sauce with cooked noodles and set aside.

In a separate bowl, mix ricotta; 1 T parsley, 2 T Parmesan cheese, 1 egg, 1/2 t salt
and a dash of pepper.

Layer in 2 quart baking dish as follows;
Start with a small amount of sauce in bottom (1/3-1/2cup)
1/2 ziti
5 plops of ricotta mixture (approx half)
1/2 beef
1/2 of remaining sauce
1 cup cheese
1/2 ziti,
rest of ricotta mixture
1/2 beef
remaining sauce
Top with 1 cup cheese

Bake covered at 350 degrees for 45 minutes.

TIP: I sprayed the foil with cooking spray so it didn't stick to cheese as it cooked

Pesto Pizza with Pine Nuts and Feta

Pesto Pizza with Pine Nuts and Feta
Printable Version

1 batch pizza dough (I used our Pizza Hut Pizza Dough recipe)
1 1/2 cups shredded chicken
Pesto
4 oz feta cheese
1/2 red onion, cut in slivers
1-2 large tomatoes sliced (I used grape tomatoes cut in half)
Shredded mozzarella (to your liking)
Toasted pine nuts (to your liking)

Put cold stone in cold oven and preheat oven to 475 degrees. I preheated my pizza stone for about 30 min until the stone is nice and hot. This gives your crust a nice crispy, restaurant-like quality. Roll out prepared pizza dough and place on pizza peel (see picture below) or on pizza pan if you aren't baking it on a pizza stone.

Top pizza dough with the pesto, spreading to outer edges of dough. (I put my pesto on thin otherwise I think it gets too greasy) Layer on additional toppings to your liking (I like to reserve some of the toppings and put them on top of the final layer of cheese) and bake for 8-10 minutes until nicely browned.

I didn't know what a pizza peel was until today. Here is what a pizza peel looks like:

I don't own a pizza peel and wished I had one as I tried to transfer my pizza to the hot stone without one :( I must get one soon.

Recipe by My Kitchen Cafe

Peanut Butter Chocolate Chip Cookies

Seriously my favorite cookies ever. I have never messed them up... besides cooking them too long. They are no fail! Delicious every time. They are also great peanut butter cookies without the chocolate chips. I can't make them without the chips though... too good. :) YUM!


Peanut Butter Chocolate Chip Cookies
Printable Version

1c sugar
1c brown sugar
1 c peanut butter
1 c butter, softened
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 (12oz) bag of MILK chocolate chips (If you must do semi-sweet... go ahead)

1. Mix white and brown sugar, peanut butter, butter, and egg in large bowl. Stir in flour, baking soda, baking powder and a pinch of salt. Stir in 1 bag MILK chocolate chips. (Can refrigerate for 2hrs or until firm) I don't do this and they turn out awesome.

2. Preheat oven 375. Shape balls, flatten with fork dipped in sugar in a criss-cross pattern. Bake for 8min. Do not overcook. The will be lightly brown around edges and pretty pale in the middle. Cool on wire rack.

Recipe adapted from Betty Crocker's New Cookbook

Chinese Stir fry Green Beans

Chinese Stir fry Green Beans
Printable Version

1 t minced garlic
1 1/2 tsp sesame oil(or whatever you have)
1 1/2 tsp soy sauce
1 tsp sugar
black pepper
1 1/2 lb fresh green beans

Snip off tips of long fresh green beans
wash beans under running water
Boil a pot of water when boiling hard put in beans
wait 5-30 seconds for water to begin to boil again then empty beans into a colander.

Heat oil in skillet carefully place beans and garlic in oil. Stir fry about 3 minutes for al dente or longer for desired crispness. Add soy sauce and stir fry 1 minute. Add sugar and stir fry 30 seconds.

Blake and Kindra's Salsa

Printable Version

28 oz can of diced tomatoes(cheaper brand is best)
1 T minced garlic or 2-3 cloves diced
1T garlic powder
2T oregano
1-3 jalapeno peppers diced (start with 1 then add to taste)
1 t salt
dash pepper
1 t sugar(use less if you add diced carrots)
1 large sweet onion diced (vandalia)
1 t cilantro(optional)

Mix and eat. No preservatives so don't keep it in refrigerator for too long.

Berry Trifle

This a dessert that Karen (my mother in law) made. I took this picture when I made it on Father's day. As you can see, Chase's head is right at the top of the trifle. I thought it was hilarious and had to use that picture. Hehe. Delicious dessert! Perfect for summer... or anytime!




Berry Trifle
Printable Version

3 cups cold milk
2 small packages of White Chocolate instant pudding mix
1 prepared angel food cake cut into 1-inch cubes
3 cups sliced fresh strawberries (approx 1lb sliced)
3 cups fresh raspberries (approx 2(6oz)small containers)
1 pint of blueberries
1 carton (8 ounces) frozen whipped topping, thawed
3 whole strawberries, quartered (to put on top)

1)In large bowl whisk pudding mix and milk for about two minutes until thickened.
2)Place a third of the cake cubes in trifle bowl or transparent glass bowl.
3)Top with a third of the pudding.
4)Then put on one cup of the strawberries (place so they show through the sides of dish)
5)Then put 1/3 raspberries and sprinkle 1/3 of blueberries
6)Then put one third of the whipped topping
7)Repeat layers (steps 2-6)
8)Put the last three strawberries on top.
9)Cover and chill in the refrigerator until time to serve.

Adapted slightly from Taste of Home

Fruit Pizza!

This is the best pizza ever, Mom made it for graduation breakfast and I ate A TON. I recommend that you make this whenever I am around. This is the best breakfast/desert/anytime food ever!






Fruit Pizza
Printable Version

2 tubes (8 oz) refrigerated crescent rolls
1 pkg (8 oz) softened cream cheese
1 cup confectioners sugar
2 tbsp. seedless rasberry jam (we used blackberry because i love blackberries :P)
1 carton (8 oz) frozen whipped topping thawed
Now the rest, you can use any fruit you want, this is what i used
4 medium kiwi
1 1/3 cup sliced strawberries
1 1/3 cup sliced bananas
1 1/3 cup sliced grapes
1 1/3 cup blueberries
(i also recommend blackberries!)

Unroll crescent dough and place in a greased cookie sheet. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 for 15-20 minutes or until golden brown. Cool on wire rack.

Meanwhile, in a small bowl, beat the cream cheese, confectioners sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. You can sprinkle coconut on top too if ya want! Chill until serving. Makes 16 servings!

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread
Printable Version

1 cube of softened butter
3/4 c. sour cream
3/4 c. brown sugar
1 t. vanilla
5 oz nuts (optional)
1/2 c raisins (optional)
2 cans Pillsbury Cinnamon Rolls

Combine butter, sour cream, brown sugar, vanilla, nuts and raisins. Cut cinnamon rolls (brand name optional) into quarters. Add to mixture. Pour everything into a greased bundt pan. Cook at 350 for 30-40 minutes. Remove from the pan and cover with the cream cheese frosting that came with the cinnamon rolls. Serve immediately. I got this recipe from Juls.

Blueberry Pancakes

Since I lost my "man card" long ago, I decided to post this recipe.

Blueberry Cheesecake Flapjacks
Printable Version

1 pkg. (3 oz) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped until smooth. Chill until serving.

In a large bowl, combine teh flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine teh eggs, buttermild and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Go here for the orignial recipe from Taste of Home.

We like these. Garrison requested them for his birthday breakfast. They cook a little unevenly if you use frozen blueberries, but stick with them on the grill and they turn out fine.

Lemon and Garlic Grilled Chicken

This recipe is by far my favorite for grilled chicken. It's not a chicken that will need BBQ sauce or any other condiment that doesn't belong on chicken. This chicken is delicious. Even though a full breast is shown in the picture, I usually cut them into tenderloin sized pieces. Marinate the tenderloins to increase the delicious lemon/garlic flavor.


Lemon and Garlic Grilled Chicken
Printable Version

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (Cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better - I trimmed and cut the breasts into tenderloin size pieces)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. (I only marinaded my thawed tenderloin sized pieces for 2hrs - worked great! I put them in a 9x13 and covered it with cellophane) Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.

Double the marinade and chicken and grill it all up and freeze the extras to use later. It would be great chicken for a salad, aunt renees, Hawaiian haystacks, pizzas, pastas, fettuccine alfredo etc... really any dinner that needs cooked chicken.

Recipe by MyKitchenCafe

Sweet and Spicy Crockpot Chicken Tacos

Sweet and Spicy Crockpot Chicken Tacos
Printable Version

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained (I blended my tomatoes b/c my kids don't like the chuncks! Still delicious!)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires. (I served mine with fresh tomatoes, lettuce, cheese and (of course) sour cream!

By: My Kitchen Cafe

Crepes + Cream Cheese & Strawberry Filling

Crepes + Cream Cheese & Strawberry Filling
Printable Version

Crepe:
1 c flour
1 t salt
1/2 c sugar
2 c milk
5 eggs
1 t vanilla
2 T oil

Mix flour, salt & sugar. Add 1 c of milk & mix until smooth. Beat in eggs one at a time. Add oil & vanilla & mix well. Add final cup of milk. Spray pan. Cook on one side until the top is dry. Makes 15 - 10 inch crepes. For dinner crepes, increase eggs to 6 and salt to 1 1/2 t. Omit vanilla and decrease sugar to 2-4 T.


Cream Cheese Filling:

8 oz cream cheese, softened
12 oz cottege cheese
8 oz cool whip
1+ T powdered sugar

Beat cream cheese. Add cottage cheese & beat. Stir in cool whip & powdered sugar.


Strawberry Topping:

Frozen strawberries or other fruit
Sugar to Taste

Microwave strawberries, chop/slice with knife, sweeten to taste.

Ranch Chicken

Ranch Chicken
Printable Version

1 1/2 c cornflakes
1 1/2 c Parmesan cheese
1 pkg ranch salad dressing mix
8 small chicken breasts (or 4 large)
1/2 c butter melted

Combine cornflakes, cheese and ranch mix. Dip chicken in butter then in cornflakes. Place in a greased 9x13. Bake uncovered at 350° for 45 min or until chicken is done.

Lasagna Soup

Lasagna Soup

Lasagna Soup
Printable Version

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1  8oz can tomato sauce
1 c mafalda pasta, or any small, bite sized pasta
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

Pink Peppermint Whipped Cream

 

Pink Peppermint Whipped Cream

Printable Version

1/2 c heavy cream
2 T pulverized peppermints
1 T powdered sugar
1 T crushed peppermints
 
Beat cream, pulverized peppermints, and sugar until stiff peaks. Pipe or spoon onto parchment paper. Sprinkle with crushed peppermints. Freeze until firm, about 20 minutes. Place in freezer bag for long term storage. Drop into hot chocolate. Yummmm.

Pizza Hut Pizza Dough

Pizza Hut Pizza Dough
Printable Version

3/4 c warm water
1 1/4 t yeast
1 T sugar
2 1/4 c flour
1 1/2 t salt
1 1/2 T olive oil

Combine water, yeast & sugar. Let sit 5 min. Add flour, salt & oil. Knead. Let sit 10 minutes. Coat with oil and cover tightly. Let rise 2 hours, or until double. Use or refridgerate. If you have time, I highly recommend refridgerating over night. Bake pizza at 475° for 12-16 minutes.

Pinch string cheese around the edge of pizza for stuffed crust pizza. Lay string cheese along the edge and pull dough up and around string cheese, pressing dough into itself.

Brush crust with garlic butter after baking for added deliciousness.

Recipe makes 1 crust

Pasta Italiano

This dish is good when you are in the mood for a light dinner. Serve with green veggie and bread. It's fast, easy and delicious.


Pasta Italiano
Printable Version

3 garlic cloves
2 t olive oil
28 oz can chopped tomatoes
1 t crushed red pepper**
1 lb. penne pasta, cooked
mozzarella cheese, to taste

Sautee garlic in oil. Add tomatoes and pepper. Simmer about 40 minutes. Toss with penne. Salt and pepper to taste. Stir in cheese before serving.

**(Julie note: I only add 1/4t of this and a couple of my family members were "burning their faces off." Hehe... just for anyone out there that is "heat" conscience)

Carmel Apple Salad

Printable Version

16 oz pineapple tidbits
2 T flour
1/2 c sugar
1 1/2 t vinegar
1 egg
2 c mini marshmallows

5 1/2 c granny smith apples
6 oz pecans, chopped
12 oz cool whip
1 bag carmels, chopped

Combine pineapple juice, flour, sugar, vinegar & egg slowly in saucepan until warm. Add marshmallows and let melt. Add pineapple & chill overnight. Add all remaining ingredients & stir. Remain chilled until ready to serve. Carmels will begin to breakdown and melt after about 5-8 hrs.

Fondant

Printable Version

4 c white sugar
1 c half n half
1/2 c whipping cream
2 T white corn syrup
2 T butter
1 dash of salt

Combine all ingredients (only using 1 T butter) Place over med/high heat. Stir CONSTANTLY and RAPIDLY until it reaches a boil that you can't stir down. Turn heat to medium. Do NOT stir at all any more!! Heat until Soft ball or 236°. It has to be able to form a ball when dropped into cold water. Drop a spoon full into ice cold water. Let it sit for 5-10 seconds. Work it together underwater with your hand and then take it out of the water. If you can work it into a soft little ball, then it should be done.

Take pan off heat, drop other T of butter into it. Do not stir the butter in. Just drop it in and let it melt.

Cover the pan and set it in ice water or into the freezer to cool rapidly. Cool to room temperature, or a little bit warmer.

Dump it all out on a cookie sheet or couter top. Mixture will be shiney at first. Continue to work it (scraping it of the counter, inward, into a pile, with a stiff metal spatula or 3 inch spackle knife. Mixture will be shiney at first. Continue to stir until it starts to thicken. All of the sudden it will lose all gloss and resemble dry frosting. That's your goal. That's when it has "turned".

If it's perfect, it will have lost all it's gloss, but it'll still feel soft. If you've overcooked it a little bit, it'll lose it's gloss but will feel hard. You still should be able to take it and work it in your hands like clay. If it softens, you're okay. If it crumbles, you've cooked it to long.

Split batch and work in flavors, colors, nuts etc.

Roll into Balls. Layer in dish with wax paper and freeze until ready to dip. Will stay fresh in an air tight container for 3 months. Melt and dip in chocolate in batches. Roll in nuts, coconut, etc... 12 oz of chocolate should cover 80 small candies (one batch). Be sure to have extra chocolate on hand, better safe than sorry.

Fondant is temperamental.... I wouldn't suggest doubling it without doing a little research.

Oh Boy Waffles

Oh Boy Waffles
Printable Version

2 1/4c flour
3/4 t salt
2 eggs
1/2 c oil
4 t baking powder
1 1/2 T sugar
2 1/4 c milk

Combine ingredients, just until moistened. Spray waffle iron with cooking spray before the 1st batch and again later if waffles begin sticking.

Buttermilk Pancakes

Buttermilk Pancakes
Printable Version

2 c flour
1 1/4 t baking soda
3/4 t baking powder
1/4 c butter
1 t salt
2 eggs
2 c butter milk (2 T of vinegar or lemon juice added to 2 c milk = butter milk)

Sit dry ingredients, add other ingredients. Stir well. Cook.

Alton Brown Suggestions to perfect pancakes:
Combine dry ingredients. Combine egg whites and milk. Combine egg yolks and melted butter. When slightly cooled, add whites liquids to yellow liquids. Mix Dry and Wet. Stir JUST UNTIL COMBINED. Be very careful not to stir beyond what is needed, as it will cause your pancakes to toughen. There may still be small lumps that will cook out. Make sure you test the temperature of your griddle. It should make a drop of water dance, not evaporate immediately. Pancakes should take 2-3 minutes to cook. Butter surface by buttering and then wiping clean with a paper towel. No more butter is needed. Use ice cream scoop or measuring cup to get uniform pancakes. May keep warm in 170° oven for about an hour. Make your own pancake mix by combing the dry ingredients and storing. They will keep fresh for 3 months in an air tight container.
*Lately I have been using milk instead of buttermilk.  We like it better that way.  Do what you like best :)

Monkey Bread

Monkey Bread
Printable Version

3 cans refrigerator biscuits
1 t cinnamon
1/3 c sugar

1/2 c sugar
1/2 c brown sugar
1/2 c butter

Cut biscuits into 4 pieces. Combine 1/3 c sugar and cinnamon in plastic bag. Shake biscuits in cinnamon and sugar. Place them in greased bundt pan. Sprinkle on remaining cinnamon and sugar. Bring 1/2 c sugar, brown sugar and butter to a boil. Pour over biscuits. Bake at 350° for 30 min. until done. Cool. Gently turn onto a serving plate.

Mom's Bread

Printable Version

2 c warm water
1/4 c honey
1 1/2 T yeast
2 t salt
1/4 c oil
5 1/2 c flour

Mix water, honey, yeast and salt. Add oil. Add flour (1 c wheat and 2 white, or 2 c white, or whatever combination you like) Mix, knead. Let rise in bowl for 1/2 hour. Put in another bowl and let rise until double, punch down and let rise again. Put in greased pan and let rise. Bake at 350° for 30 minutes. Remove from pans and butter tops. Makes 2 loaves.

Taco Chili

Taco Chili
Printable Version

1 can of kidney beans
1 can pinto beans
1 1.25oz pkg taco seasoning mix
1 1oz pkg ranch salad dressing mix
3 T dried minced onion
1 t chili powder
1/4 t ground cumin
2 c water
1 can diced tomatoes with green chiles
1 16oz can tomato sauce
1 lb ground beef

Brown and drain beef. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and drained beans. Heat. Serve with corn or tortilla chips.

Spice Level 6 Option: For the taco seasoning mix use "HOT Taco Seasoning Mix".

Aunt Amy's Chili

Aunt Amy's Chili
Printable Version

1-2 lb. ground beef
2 cans chili beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
2 teaspoons cumin
2 teaspoons chili powder
1 Tablespoon vinegar
1 Tablespoon sugar

Do Not Drain Beans! Brown beef, add remaining ingredients. Heat 15 min or until warm. You can use any kind of beans. Serve with sour cream, green onions, cheese, avacadoes, chips, crackers etc.

German Pancakes

German Pancakes
Printable Version

6 eggs
1 c flour
5 t butter
1 c milk
1/2 t salt

Preheat 9x13 pan while preheating oven to 450°. Whip eggs until thick and lemon colored. Add milk, flour and salt. Pour batter into the pan of melted butter. Bake 15-20 minutes. Serve with syrup.