Pop Up Pancakes

I have really happy memories of pop-up pancakes! We used to beg my mom to make them for us. I remember being so fascinated by the big air pockets. We would fight over who got the crispy corner pieces. I thought it was a fun idea to put them in muffin tins. They turned out great. Hope you enjoy! I sure did!

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in.

Momma Kaye's Coleslaw

There are a few things my Momma Kaye makes that just can't be duplicated: cracked wheat (hot cereal), her hearty, crunchy whole wheat cookies, her incredible 10 loafs at ta time whole wheat bread (I could eat a whole loaf myself!), and her coleslaw. (Just to name a few). Every once in a while, I really get a hankering for one of these things... recently it was the coleslaw. When I requested the recipe, this is what I got in an e-mail:

Momma Kaye's Coleslaw:
"Pour some lemon juice in a big silver bowl. Next pour a half a cup or so of sugar, a tablespoon of salt, a cup or so of pickle juice from the pickles, then dump a good amount of mayonnaise in and wire whip it all together. It's actually making my mouth water. Slice your cabbage into small pieces (some people grate it, but that's rather tedious)."

*I treasure this, because this is so typical of the way my mom cooks! A cup or so... Needless to say, I didn't duplicated it, but it did turn out all right. I think I was one of the only ones in my family who really loved coleslaw... man I think I'm going to dish up a hefty portion right now! :) If you like coleslaw- hope you enjoy this, and enjoy my sweet Momma's way of writing down recipes... don't forget the silver bowl. :) They always turn out when she makes them! She's an amazing and I love her! No one can whip it up our of thin air like she can! I wish I was with her right now putting up applesauce. I have some really happy memories of watching my mom work in the kitchen. :) Maybe that's why I love food so much! :) I love you mom! Thanks for the recipe!

*Also, I used some of the red cabbage and now that it has been sitting in the fridge for a day, it is the MOST beautiful fuchsia pink! If for no other reason, make it for the color! Delightful! :)

Chicken Crescents

My sister got this recipe from our cousin Christy. It was so easy and Doug told me to put it on our top 10 favorites. :) He really liked it. Be sure to serve it up with a hefty helping of veggies. :) You'll enjoy this simple, delicious recipe! Thanks Jess and Christy!

Chicken Crescents
4-5 cups cooked, shredded chicken (I used my crock pot Italian Chicken)
8 oz package cream cheese
2-3 tbs lemon juice
Salt and Pepper
1 container refrigerated Crescent Rolls (I used two, but maybe you can fill them up more than I did.)

*Mix all but the last ingredient in a bowl. Unroll crescent rolls and scoop mixture onto the widest part. Pinch and seal edges together. You can also roll in bread crumbs. Bake at 350 for about15-20 minutes. (Just watch until it starts turning golden brown.)

Fruity Homemade Ice Cream

Ok... so at a recent baby shower, I experienced "heaven on a spoon"! This was incredible! My mouth is watering now just thinking about it. I am so glad that my new friend Leslie took me serious and actually sent me the recipe, because this was unreal... I thought I would post it quick so that you could stock up on ingredients and make the yummy goodness soon! Sorry not to have a picture- I will make it as soon as I can get a hold of an ice cream maker. :) Won't be long. :)

Here are Leslie's tips:
"I kind of throw in whatever ripe fruit I have around the house in it. I usually add peaches and blueberries. I would definitely recommend either blending it all together in an actual blender or dicing very tiny all of the fruit. It just tastes better that way. If you actually blend it, it tastes just like a yogurt smoothie! Delicious! I have also found that if you don't have the OJ concentrate that you can just juice an actual orange and add some of the rind and it is just as good. But it is important to add actual LEMON (and orange if you use the orange) to the recipe, otherwise it doesn't have that ZING to it. Well, I hope you have fun with it!
Have a great day!"
-Leslie

Fruity Homemade Ice Cream

**This recipe is for a six quart sized ice cream maker.
If you have a smaller one just half everything.

1 quart whipping cream
4 cups sugar
1 pkg. frozen raspberries (12 oz.)
1 pkg. sliced sweetened frozen
strawberries
1 large can (20 oz.) crushed pineapple
4 bananas chopped
1/2 cup orange juice concentrate
1/4 cup lemon juice

Place all ingredients in big bowl and
stir till combined. Dump into ice cream
maker cylinder. Add milk to the fill line, leaving
1 ½ in. from the top. (Make according to your
ice cream maker instructions. If yours uses ice and rock salt,
I usually use either 1 1/2 bags of ice, or get a really big bag.) Enjoy!!!

Lyd Stew's Hearty Beef Stew

In the mood for a "comforting" hearty bowl of stew? This is my favorite on a cold day. I love to make a big batch and share it, because it is always best fresh and warm! I put down exact amounts, but it is a very forgiving combo- you can add more or use less and it will always turn out as a "comfort" stew. :)

Lyd "Stew's" Hearty Beef Stew
2 pounds stew beef
2 tablespoons vegetable oil
5 cups water (might need more or less, depending on how many vegetables you put in)
2 tablespoon Worcestershire sauce
1 clove garlic, peeled and chopped
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves (The secret weapon!)
3 large carrots, sliced
3 ribs celery, chopped
4-5 potatoes, chopped
1-2 cups of sliced cabbage (green or red)
2 cups chopped broccoli
2 cups chopped cauliflower
4 tablespoons cornstarch (More or less, just to thicken)

*In a big pot, Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves if you used whole leaves. Add carrots and celery and other vegetables. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Costini

This is one of my favorites! It is so fast, easy, and completely delicious! Doug loves it- I think it is kindof a "man meal"- it is sort of like pizza, but better. :) My friend Emily- the one who introduced me to the Cafe' Rio dish, gave me this one as well. She has an amazing stash of good recipes and this is definitely one of them! You MUST try this! Your family will thank you for it!

Costini
1/3 Cup olive oil
1 Cup cheddar cheese, grated
1 Cup mozzarella cheese, grated
(If you're low on cheese, I substitute cottage cheese and it tastes good)
1 can tomato sauce
1 can olives chopped
Garlic chopped, or powder/salt
Chopped onions
Ham slices
French Bread

*Mix all ingredients except bread, add desired seasonings. Cut French Bread in half and spread mixture on top. You can also add cheese on top. Bake at 300 for 15 minutes.

Amberlee's Cut-Out Cookies

Amberlee was in charge of the Family Night Treat, and she said she wanted cookies with "pink Lola frosting" (Charlie and Lola). Here is a fun recipe we found. We doubled it and it turned out pretty good. I had little tiny cut outs, so that was fun- she said the stars were her favorite. They are kindof crunchy cookies with sort of a "glazed" icing, but it was fun to try.

Cut-out Cookies:
6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract 1
1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes

Special equipment: cookie cutters
Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Grilled Bruschetta Chicken

Doug pulled out the little Coleman grill my parents got him last Christmas, and we whipped this up! It was totally easy and delicious! I definitely recommend it. Also, I found it in a Kraft magazine and if you want to actually watch a video on how to make it here is the link:
http://www.kraftfoods.com/kf/recipes/grilled-bruschetta-chicken-106252.aspx

Grilled Bruschetta Chicken
1/4 cup Sun-Dried Tomato Dressing, divided

4 small boneless skinless chicken breast halves (1 lb.)

1 medium tomato, finely chopped

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves (I didn't have fresh, so I used dry)

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

*Note- I didn't have the Sun-dried tomato dressing marinade on hand, so I made my own marinade with vinegar, olive oil, salt, and a bit of garlic powder. It gave it a good taste, although I bet the sun-dried tomato would be really good it you have it. Italian would probably work well, too.

Bacon-Potato Salad

I like my potato salad very sparingly-- you know when "the sun is beating down on the mayonaise. Just, you never know." (Micheal Scott)Plus- I had a really bad expience at a reunion with potato salad as a child and it took me a while to even face it, but I am glad I did after this simple, tasty recipe. Something about bacon says you just can't go wrong! :) You'll like this one, even if you don't like potato salad much! :)

Bacon-Potato Salad
6-7 medium potatoes, sliced and peeled
1 cup cooked crumbled bacon
1/2 cup chopped onion
2 tsp cider vinegar
1 tsp mustard
1 tsp mustard
1 tsp celery salt
1 tsp salt
1/4 tsp pepper
1 cup mayo

*Boil peeled and sliced potatoes. Saute onions and bacon. In a large bowl stir remaining ingredients in a large bowl. When potatoes & saute mixture cool, stir them into sauce and refrigerate.

Hamburger Rice Casserole

This is one of those that you find in those old Relief Society cookbooks and at first you really wonder, but it actually tasted really good. I added a few things, just because I can. :) Give it a shot!

Hamburger Rice Casserole
1 lb. hamburger
1 onion, diced
2 celery stalks
Salt & Pepper
Celery Salt
1 can cream of celery (I don't usually have that so I used cream of mushroom)
1 can cream of chicken
1 can water
1/2 cup uncooked rice (or if you want to speed up the process, cook rice first and don't add the can of water- then just cook until warm)
1 tsp Worcestershire sauce
Chow Mein Noodles

*In a big frying pan, brown hamburger, onion, and celery. Salt and pepper it. Add remaining ingredients (except noodles), stirring over heat. Pour into 9x13 casserole dish. Bake at 400 for 30 minutes, top with noddles and bake for another 15-20 minutes.

Mushroom Quiche Lorraine

I discovered Quiche about a year ago... what a grand day that was! I had no idea I was missing out on such a delicious thing! Quiche Lorraine just sounds intimidating, but this is a really simple, fool-proof recipe I found in a simple and delicious magazine. I have also found that you can add or subtract just about anything.

Mushroom Quiche Lorraine
2 unbaked pastry shells or 1 really big deep dish (I like using two- it makes it go further.)
1 cup sliced fresh mushrooms (or 1 small can drained)
1/2 cup chopped green onions
2 tbs butter
4 eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup grated cheese (I use mozzarella or Swiss)
4 bacon strips, cooked and crumbled (or real bacon bits)
(I also added diced green bell peppers last time.)

*Line unpricked pastry shell with foil around the edges. Bake at 450 for 8 minutes. Remove foil and bake for 5 minutes longer. Remove from oven and reduce heat to 375.
*Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat eggs, cream and pepper. Add mushrroms and inions and stir in bacon and cheese.
*Pour into rust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

BBQ Drumsticks

My Sweet mom knows what I love! I got this cookbook in the mail the other day and I have been pouring over it ever since! I have found so many fun new recipes to try! Thank you mom! This was an AMAZING recipe I found right off the bat! Oh boy howdy... It was good! I have never broiled anything before and man- was this worth every minute it took to prepare! I think the cinnamon is what tipped it over the edge for me! What a flavor! By the way... I found this whole package of drumsticks on sale for .95 a pound (pretty cheap for chicken!) so I probably spent about $4-5 on the whole meal. That's the way we like it... cheap and tasty!

BBQ Drumsticks
12 chicken drumsticks
salt and freshly ground pepper
2 tablestoons oil (plus some for drizzling)
1/2 large sweet onion, chopped
2 garlic cloves, chopped
3 tablespoons chili powder
1 teaspoon ground cinnamon
3 tablespoons honey
4 tablespoons tomato pasted (I didn't have any so I used ketchup)
3/4 cup yellow mustard
3/4 cup cider vinegar
3 tablespoons Worcestershire sauce
3/4 cup chicken stalk

*Preheat oven broiler to high and situate the rack 6 to 8 inches from the heat sauce.
Place drumsticks on a slotted broiler pan and season them liberally with salt and pepper. Drizzle the drumsticks with a little oil and place under the broiler for 6 minutes. Flip them over and place them back in for another 6 minutes. While the drumsticks are broiling, start the sauce.

*Heat a small saucepan with a tablespoon of oil over high heat. Add onion, garlic, slat, pepper, chili powder, and cinnamon. Cook for 1 minute, stirring frequently. Add honey, tomato paste, 1/2 cup of the yellow mustard, 1/2 cup of cider vinegar, the Worcestershire sauce, and 3/4 cup of the chicken stalk.

Coconut Rice

Coconut Rice
1 1/2 cups well-stirred canned unsweetened coconut milk
1/2 cup water
1 teaspoon salt
1 cup long-grain white rice
Garnish: sweetened flaked coconut, toasted

In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Serve rice sprinkled with coconut.

Coconut Shrimp with Lime Dressing

Hey- I thought I would try something new and different for me and it actually turned out pretty good! The whole time I could hear my dad in my head saying in a Jamaican accent "You take de lime and de coconut and mix 'em all up." The Shrimp was great (Really liked the cilantro/lime thing going on!) and we just fried them up on "George". The Dressing was a little strong, but with the shrimp it tasted pretty good. Good luck!

Coconut Shrimp with Lime Dressing:
1 can unsweetened coconut milk
3 Thai Bird Chiles, minced ( I just used a small can of green chilies)
2 tablespoons minced garlic
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 pounds large shrimp (I just used the small because they were cheaper- if you can call shrimp cheap. :)
Salt and freshly ground black pepper

Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish. Marinate shrimp in mixture for 1/2 hour. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through.

Lime Dressing:
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper (Not sure what that was?)
Kosher salt
Freshly ground black pepper

Combine ingredients in a small bowl, and chill until ready to serve.

The Famous Cafe' Rio Dinner...

I wish I could say I made this one up... but alas... it was given to me by a good friend, which made her an even better friend, because this has become a staple in our home. I'm always in the mood for Cafe' Rio. If you have ever eaten there, you'll know why. :)

Cafe' Rio Pork:
You'll need at least 3 lbs of pork roast (butt :o) or shoulder work best, but I have done it with just about any cut and it works- it does seem that the fattier the better, and bone-in has a little more flavor but you do have to fish them out.)
1 large pork roast
1 cup Worcestershire
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1 T. dried minced onions (I actually cut up real ones)
1 cup brown sugar
1 cup red enchilada sauce

Sprinkle all ingredients except the last two over roast and cook in a Crockpot on low all day. One hour before serving, shred roast in Crockpot, and add the brown sugar and enchilada sauce- mix well.

Cafe' Rio Lime Rice:
2 cup
4 cups water (That will make about 4-5 cups of rice, if you need more or less the ratio is 1:2)
1-2 tsp chicken bullion
1 T. fresh lime juice
1 T. garlic powder
1 T. dried minced onion pinch of salt
1/2-1 cup chopped cilantro
1 T. lime juice
1 cup green enchilada sauce

Combine first 4 ingredients, cover, and let it come to a boil and turn it down to medium. (Or cook rice however you cook it) When it is done, add the other ingredients, and stir.

Cafe' Rio Black Beans:
3 cans black beans
1 can drained diced tomatoes
2 cloves garlic, minced (or garlic salt or powder)
1 tsp cumin
1 T olive oil
1/2 tsp salt
2 T chopped cilantro

In a sauce pan, heat oil, cumin and garlic. Throw in the rest until warm.

How to make a Cafe' Rio Salad:
One large tortilla or a handful of tortilla chips topped with chopped lettuce, lime rice, black beans, pork, guacamole, chopped cilantro, a lime wedge, cheese, and a lime/ranch dressing.

Chocolate Chip Cookie Bars

My sweet 9 months pregnant sister just sent me this recipe. (With that, you know they must be good. :) I think they have helped her though it all. I tried it out and they were tasty!

Chocolate Chip Cookie Bars

1 cup sugar
1 cup brown sugar
1 cup crisco oil (I just use whatever oil I have on hand)
4 eggs
3 cups flour (She told me to use wheat and they actually tasted great!)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 bag chocolate chips

Mix together, press into greased jelly roll pan (cookie sheet). Bake at 350 for 17-20 minutes.

Clam Chowder

Clam Chowder is my all-time favorite soup. If I see it on the restaurant menu- I just have to try it out. I'm becoming quite the connoisseur, if I say so myself. :) I have tasted several different bowls full, and I think I would have to say my favorite was the bowl on the San Francisco wharf. Wow-- the smells, the sites, and the taste combine! I think that is why I just have to keep trying it out to take me back! My mother-in-law also makes a nice bowl for Christmas Eve... my only complaint is that it isn't often enough. The Applebee's version came pretty close too, but ok... let's be honest... I want a heaping bowl, not a cup! Anyone feel the same about the soups at restaurants? Maybe I'm just a piglet, but that little cup size portion just never does it for me. Anyhow, when the restaurant can't fill my craving for chowder, I whip up this little concoction to satisfy the hunger. Hope you enjoy it as much as I do.

Lyd's Clam Chowder (Adapted mainly from my sister, Jessica's recipe)
*This makes a big batch.
In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced

In another large pot:
Make a white sauce. (I pretty much double the white sauce recipe)

White Sauce:
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)

*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.

Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2 grated carrots. Let it simmer on medium low for about 5-10 minutes. Serve with crackers and enjoy!

Cheesy Zucchini Skillet

Cheesy Zucchini Skillet
1 T. olive oil
2 T. water
1-2 medium zucchini's, sliced
1 cup grated cheese
1 tsp salt
1 tsp basil
1 tsp crushed cooked bacon
*Simmer zucchini in oil and water on medium heat. When it softens, sprinkle the rest of the ingredients on it, and simmer for a little bit longer.

Cheesy White Chicken Chili

I got this from my friend Emily. It is pretty tasty!

Cheesy White Chicken Chili
1 T. oil
1 onion chopped
3 cloves garlic, minced
2 tsp. cumin
1 tsp oregano or Italian seasoning
1/2 tsp cayenne pepper
30 oz. chicken broth
3 cups chicken breast cooked, chopped, and shredded
3-4 cans white beans drained
16 oz. grated cheese
1/2 cup sour cream
4 oz. cream cheese
1 (15 oz) can white kernel corn

In pan, heat oil over medium heat and soften onion and garlic. Add cumin, oregano, and cayenne pepper. Cook a few minutes. Add broth, chicken and 3 cans of beans. Add cheese until competely melted. Add sour cream, cream cheese and corn. Heat through and serve. Top with cheese and crushed bacon.

Chocolate Chip Oatmeal Cookies

Hey, I'm finally back! I know you were all anxiously awaiting my incredible recipes... all five of you anyway! :)

Ok... so I have actually never been very good at making cookies, but for some reason, this recipes has worked for me. I also added a few different kinds of chips- like white chocolate and peanut butter and it turned out really good.

Chocolate Chip Oatmeal Cookies
*Bake 350, 10 minutes

Cream together:
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
1 tsp vanilla

Then Add:
2 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
2 cups oatmeal
1/2 cup chocolate chips
1/2 cup butterscotch chips

Appology

I am moving, so I have to admit "real" cookin' has been pretty low on my priority list. So I am sorry for not posting much, but be patient and don't give up on me... the best is yet to come! :)

Quick and Easy Homemade Mac with White Sauce

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Quick and Easy Homemade Mac:

First you have to make a white sauce. This is a great white sauce recipe from my friend Heather. You can use it as a base for all kind of things! (Soup, scalloped potatoed, Alfredo etc.)

White Sauce:
2 1/2 T melted butter
3 T flour
1/3 tsp salt
1/2 tsp pepper
1 1/2 cup milk
Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.

After you have made the white sauce, just stir in 1/2 lb. grated cheese. (I used cheddar, but if you are making Alfredo, use some Parmesan and mozzarella.)
Boil a Package of elbro macaroni noodles, drain, and stir in too.
I didn't have any, but I thought sliced ham would be good in this too.

Turkey Tenderloin with Apricot Sauce

I love getting new cook books, and this last Christmas, my sister-in-law gave me a gift certificate to Barnes and Noble (one of my favorite place to be as long as I have a gift certificate!) and I picked up the really fun cook book “Robin to the Rescue”. You have probably seen her on food network, and I really like the way she cooks- she does a lot of prep early in the week, so the meal doesn’t take long. Anyway, I have had this Turkey Tenderloin in my freezer forever that I haven’t know what to do with, so I was happy to find a recipe to use it in. (I didn’t realize they are so much like chicken- I basically couldn’t tell the difference, so if you don’t have turkey, just use chicken and I’m sure it would turn out great.)

Turkey Tenderloin with Apricot Sauce
(Robin Miller)

Cooking Spray
1 ¼ lb turkey tenderloin
Salt and pepper

Apricot Sauce
2/3 cup apricot preserves (I actually didn’t have any, so I used orange marmalade and it turned out all right)
2 cloves minced garlic
2 tablespoons Dijon mustard
2 tablespoons soy sauce

*Robin bakes hers, but you know how much I love the Crockpot, so…. I just seasoned the turkey, threw it in the Crockpot, poured the sauce over the top and cooked it on low for 5-6 hours. (EASY! And the house stayed cool.) Also- I wrapped up a couple potatoes for the side dish and threw them in. Slick as a whistle!

But, This is what she did:

1. Preheat the oven to 400. Line roasting pan with foil and spray.
2. Season turkey with salt and pepper.
3. In small bowl, combine sauce ingredients. Pour over turkey. Roast until thermometer is at least 160 degrees, 35-40 minutes basing frequently with sauce.
4. Let the turkey rest for 10 min before cutting in crosswise into ½ inch thick slices.

Alfredo Casserole

This is a fast and easy recipe for the pasta lover. My friend said they made this for her wedding luncheon. It’s delish!

Alfredo Casserole
Pasta (Bowties are fun)
Alfredo Sauce (from package or Ragu)
1 can cream of chicken
1 cup grated mozzarella
1 cup cottage cheese (optional)
Parmesan (in and on the top)
Italian dressing packet
Shredded or cubed cooked chicken breast

*To cook chicken, fry it up with a little Italian dressing and water. Combine all in ingredients in 9x13 dish and sprinkle with parmesan. Bake at 350 until bubbly (about 20-30 minutes).

Festive Franks

I bought this little appetizer cook book at a dollar store that was going out of business… and well, I wonder if any of the recipes would turn out, but I was pleasantly surprised. It is a really fun, cheap appetizer that tasted great.

Festive Franks
1 can (8 oz) crescent roll dough
5 ½ teaspoons barbecue sauce
1/3 cup finely shredded cheese
8 hot dogs
¼ tsp poppy seeds (optional)
*Note: I only had 4 hot dogs, so I actually didn't cut my crescents in half- that is why the are bigger... also sorry for the sloppiness. :)

1. Preheat oven to 350. Spray large baking sheet and set aside.
2. Unroll and separate dough. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread BBQ sauce over each triangle. Sprinkle with cheese.
3. Cut hot dogs in half and lay on eat the large end of each triangle. Roll up triangle starting with the large end. Place on baking sheet at sprinkle with poppy seeds.
4. Bake 13 minutes or until dough is golden brown. Cool a few minutes on baking sheet. Serve with additional sauce for dipping.

Momma Kaye's Spanish Rice, as promised...

Momma Kaye’s Spanish Rice (For a picture refer to tostadas)

“Any left over rice you have from Sunday dinner.” (This recipe make a lot, so probably at least 3 cups of cooked)

1 lb ground beef

1 tablespoon olive oil

1/2 an onion diced

1 clove garlic diced

1 jar of salsa

1 tablespoon chili powder

1 tsp cayenne

1 can diced tomatoes

“Anything else tomatoey you want to add”- not too much liquid though.

Grated cheese

*Sauté onion and garlic on oil. Brown hamburger. Drain grease and add all the other ingredients but the rice. Heat through and dump in rice. Simmer for a few minutes, stirring occasionally, and sprinkle with cheese.

Easy Shmeazy Lemon Baked Fish

My friend caught a wonderful fish for me yesterday! She told me this is how they bake their fish, and as she was telling me, I had to go home and bake it that night because my mouth was just watering! It was so tender and tasty!

Easy Shmeazy Lemon Baked Fish:
1 good sized rainbow trout
1/2 cube butter
2 tablespoons lemon pepper
1 tablespoon lemon juice
1 teaspoon salt

*Gut the fish... sorry to be so bold, but that it what you do. :) Lay it on a nice big peice of tin foil on top of a baking sheet, cut the butter into small cubes and place it around and inside the fish. Pour a little lemon juice on it, and sprinkle it with lemon pepper and salt. Fold the tin foil tightly around the fish and bake at 350 for 30-35 minutes. (It is really easy to slide the skin off and de-bone it after it has baked.)

AMAZING Shredded Chicken Tostadas

Ok... so this TOPPED anything I have ever been served at a Mexican restraunt! It was amazing! I don't mean to brag so much, but you really do need to give this one a try if you like Mexican food! It was pretty easy, but it was like 5 recipes in one, so it sounds a lot more complicated than it is. Also, I promise I do try to make my recipes a lot more clear than this one turned out to be. Sorry if it gets confusing, but I hope you will still give it a shot! Here is what I did...

AMAZING Shredded Chicken Tostadas:
Fried Corn Tortilla Shells (about 10)
Guacamole
Beans
Shredded Chicken
Salsa
Spanish Rice
A bit of cheese, a dollop of sour cream, and Lime Zest on top
*Layer tortilla, beans and Spanish rice three times, and top with the remaining ingredients.

This is kind of a modge podge, but bare with me... it will be worth it!
First of all, I was looking on a site I really like and "The Pioneer Women" gives a really great step by step instruction on how to deep fry your corn flour tortillas at: http://thepioneerwoman.com/cooking/2008/01/leftover_brisket_make_tostadas/
(It is also a great recipe, but we're going to do things a little differently) so...

1. deep fry your tortillas first.
2. make guagamole (you can do it however you dare well please :) but I have to admit I cheated a little bit and used a guacamole seasoning packet and two alvacadoes. (Shhhh... don't tell!) :)
3. Heat up some beans is a pinch of garlic salt. I used two cans of kidney and one can of pinto beans, but any beans will do- refried or black beans would probably be best, but I was all out. :)
4. Shedded chicken. You can use a can, grill it, or boil it... whatever floats your "tostada" boat, but her is what I do. Chicken is so expensive now days, so I like to stock up when it is on sale. Last week it was .98 per lb. for the bone it chicken breast- I don't like that as much as the boneless, but its cheap and really flavorful in the crockpot. I just put the whole package in the crockpot and let it simmer on low all day in about 1 cup of Italian Dressing (that gives it a good flavor.) After is has cooked, I de-bone, take of the skins, and shred it. Then I can use all that chicken to make tons of other dishes, like chicken salad, chicken noodle soup, even just in sandwiches. So anyway, there is my "cheap chicken" secret! :)
5. Make some salsa.... ok, I know this is starting to sound a little complicated, but again you can do it however you want... even use that store-bought bottle from the fridge. This is what I did:

Salsa:
1/2 red bell pepper diced
1/2 green bell pepper diced
4 red tomatoes diced
2 tablespoons cilantro
1 salsa seasoning packet.... I KNOW! I have really been cheating today, but it gave it such a good flavor. It was my first time trying these packets, and I have to admit, they were worth it! Shame on me! :)
*Stir it up and refridgerate

6. I have to admit this recipe is not quite complete because my mom made some incredible Spanish Rice, but she is just not a recipe gal- she can whip just about anything up from her head, but I'll have to find out what she did because it added so much and it was delicious! So the Spanish Rice recipe is coming soon.... If you can't wait, I think plain rice would suffice, or just do without. :)

Barbecued Crockpot Pork Chops

I have mentioned before how much I love a good Crockpot meal! This turned out to be really tasty- a big hit with my man! :)

Barbecued Crockpot Pork Chops:
4 pork chops
1 cup ketchup
1 cup hot water
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
2 tsp. brown sugar
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. paprika

*Place pork chops in slow cooker. Combine remaining ingredients in a bowl. Pour over chops. Cover. Cook on high for 5-6 hours or low 6-7.

Fresh Green Beans, One Way

http://thepioneerwoman.com/

My Friend Nicole recommended this site to me and I absolutely love it! I have found some really fun recipes and she lays them out really nice with pictures of each step and everything. I found this one and thought I would give it a try. It will be especially nice for all you lucky people with gardens and fresh beans coming on! Enjoy!

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share. :)

(My bean snipping recruits!) I love any help I can get! Especially since I sliced my finger really bad cutting up watermelon. That is why I haven't posted for a while. It has made most of what I do in the kitchen a little tough. :) It is healing up though and I love my helpers! :)

Homemade Granola

I found this recipe at http://mykitchencafe.blogspot.com/and I can't even remember who gave me the link, but it has tons of great recipes. I was so happy with how this turned out and you can't beleive how good it is sprinkled over some yogurt... now that is how a person should start their day! :) (I think my taste buds are changing as I get older, because that would not have appealed to me nearly so much in my younger years. :) You have got to try this though if you are any kind of a granola fan! :)

Homemade granola

6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Variations:
• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts