Sunday, November 23, 2008

Creamy Mushroom Quesadillas

I made these for a Christmas party at our house and they were a big hit. We all love mushrooms in our family! I make these with tomatillo guacamole (recipe on blog), these are so yummy, you will love them! -Sarah

2 large leeks, white and tender green part chopped
2 T. oil
12 oz. sliced mushrooms
8 oz. cream cheese
1/2 cup shredded cheddar cheese

  • Saute leeks until tender, add mushrooms, cook until liquid is evaporated. Add salt to taste. Stir in cheeses and heat through.
  • Spread mushroom mixture on tortilla, spread with green salsa or tomatillo guacamole, top with another tortilla.
  • Cook in lightly oiled pan on both sides until tortillas are browned and filling is heated through. Cut into wedges and serve with additional tomatillo guacamole (or green salsa), salsa, and sour cream.

Tomatillo Guacamole

I serve this with Creamy Mushroom Quesadillas (recipe on blog) or with any Mexican dish. This is a unique sauce with great flavor! It's impressive like it took a lot of work, but it's easy, try it! -Sarah (confession...I got this recipe from Kristin)

3 avocados
1 pound tomatillo's husked, rinsed, and halved
2 garlic cloves, minced
1/2 cup sliced green onion
2 T. fresh lemon juice
1 large tomato, chopped
1 t. salt
1/2 t. pepper
1 jalapeno, seeded and minced
1/2 cup chopped cilantro

  • Blend all until smooth, adjust salt if needed. If you have ever had green salsa, this is the best you will ever taste!

Cameron's Chocolate Chip Cookies

Kristin and I looked for years for the perfect chocolate chip cookie recipe. After many, many recipes, this is the result. Lots of our friends have made this their favorite chocolate chip cookie recipe too. -Sarah

3 cups flour
1 t. baking soda
1 t. salt
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 t. vanilla
chocolate chips
  • I will give the directions the way that Kristin makes them (hers always turn out awesome!)
  • Take the cold sticks of butter and microwave just to take the chill off them, do not melt them!
  • Beat butter till fluffy, add sugar and brown sugar (not packed), beat until well blended. Add eggs and vanilla, continue beating until well combined.
  • Add the flour, baking soda and salt (this step is important, I was having problems with my cookies being too thin). The way that Kristin measures her flour is by scooping the measuring cup into the flour canister and leveling it off. I was lightly spooning flour into cups.
  • Stir in chocolate chips. Scoop balls onto cookie sheet and slightly flatten balls before baking. Bake at 325 degrees for 12-15 minutes.
  • We have experimented with different add ins, our favorite's are chopped pecans, 1/2 cup peanut butter, or M&M's. Also for some reason the bigger the cookies are the better turn out.

Saturday, November 22, 2008

Cappuccino Cream

My son Adam, and Kristin's daughter Hannah, love the flavor of coffee. I knew they would love this pudding like dessert as soon as they tasted it. It's very creamy and delicious! -Sarah

1 cup strong coffee
1/2 cup milk
8 oz. cream cheese
1 small box, instant vanilla pudding mix
1/4 t. cinnamon
8 oz. Cool Whip

  • Beat cream cheese until smooth, slowly add the coffee and milk.
  • Beat in dry pudding mix and cinnamon. Beat on low for 1 minute.
  • Gently stir in 2 cups Cool Whip.
  • Garnish with Cool Whip and a sprinkle of cinnamon.

Thursday, November 20, 2008

Great Northern Bean Stew

This soup has an awesome sweet and sour flavor, it doesn't have much broth to it, so it's kind of like a stew too. My whole family loves it, and I love that it's a quick meal! -Sarah

I like this soup with more sweetness and I add at least 1/4 cup brown sugar to the soup.  I also add more cabbage when I make it, usually at least 5 cups.  -Kristin

1 pound smoked sausage, chopped
1 cup diced onion
1 cup sliced carrots
3 cups chopped cabbage
1 T. brown sugar
1/2 t. paprika
1/2 t. thyme leaves
1/2 t. salt
1/2 t. pepper
1 T. vinegar
1/4 t. Red Hot
1 T. dried parsley
2, 14 1/2 oz. cans diced tomatoes, not drained
2, 15 oz. can Great Northern Beans, not drained
  • Brown sausage and onion, add carrots and cabbage, cook until cabbage is wilted. Add brown sugar and seasonings, cook a few more minutes. Add tomatoes and beans, cover and simmer at least 15 minutes. Check spices, sometimes I add more brown sugar or more vinegar, and more Red Hot is great too!

Corn Casserole

I LOVE this casserole! I hope other people love it as much as I do! -Sarah

1 cup sour cream
1/2 cup butter, melted
1 egg
1 can corn, drained
1 can creamed corn
1 small (those tiny Jiffy ones) box of corn muffin mix
1 cup shredded cheddar cheese

  • Mix together the sour cream, melted butter and egg. Stir in the remaining ingredients.
  • Pour into greased casserole dish or 8x8 pan.
  • Bake at 375 degrees for 45 minutes-1 hour, till it's firm and golden brown.

Tracy's Snack Mix

Tracy is my cousin Brent's wife and I love her snack mix! This tastes like a deluxe version of the good old Chex Mix! Perfect for the holidays, which is when I first tried it. -Sarah

1 stick butter
4 1/2 t. Worcestershire sauce
1 1/2 t. garlic salt
1 1/2 t. Lawry's
3 cups Corn Chex
3 cups Rice Chex
2 cups Cheerios
2 cups broken pretzel sticks
2 cups mixed nuts
1 cup cashews

  • Melt butter and mix in seasonings.
  • Stir all other ingredients in a large bowl.
  • Pour seasoning mixture over and stir well.
  • Bake at 250 degrees for 1 hour, stirring at least twice.

Microwave Vanilla Pudding

This is a recipe that my Mom gave me. I like to make this and layer it with homemade chocolate pudding, yum!-Sarah

1/4 cup sugar
2 T. cornstarch
1/8 t. salt
2 cups milk
2 egg yolks, beaten
2 t. vanilla
3 T. butter
  • Mix first 5 ingredients with a whisk in a microwave safe bowl.
  • Microwave until it boils, about 8 minutes.
  • Stir in vanilla and butter. Will thicken as it cools.

Blueberry Sauce

This is so yummy! I serve it on any pancakes, waffles or french toast. I love it on pieces of German Pancake (recipe on blog) too. -Sarah

10 oz. blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
1 T. cornstarch
1 T. lemon juice

  • Combine all ingredients in a small saucepan. Stir well.
  • Heat and stir over medium heat until boiling. Simmer about 5 minutes, until thick and syrupy.

Tex Mex Layer Dip

I know there are many versions of this recipe out there, this is how I make it, sometimes I leave out the guacamole layer. I have made this many times over the years and everyone loves this filling dip! I'm usually asked to bring it to my Mom's around the holidays. -Sarah

2 cans refried beans, warmed with a little taco seasoning mixed in for flavor
2 cups sour cream (thinned with some Ranch dressing for flavor and a more spreadable consistency)
2 medium avocados, diced
shredded cheddar cheese

Layer in order in a 9x13 pan. I then add desired toppings:
sliced green onions
diced tomato
sliced black olives (I put the olives on 1/2 of the dip)

Serve with plenty of tortilla chips.

It's Italian Sausage Soup

This is one of my husband's favorite soups. It's wonderful with hot bread on a cold night! -Sarah

1 # Italian sausage
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
14 1/2 oz. can diced tomatoes
8 oz. tomato sauce
1 clove garlic, minced
1 t. oregano
1/2 t. crushed rosemary
1/2 t. basil
1/4 t. thyme leaves
1 bay leaf
1/2 cup orzo
Parmesan cheese

  • In a large pot, cook sausage, onion, carrot and celery until the sausage is no longer pink. Drain well.
  • Add all but orzo. Bring to a boil; reduce heat, cover and simmer 1 hour.
  • Add orzo and return to boil. Reduce heat and cook, uncovered for 30 minutes. Remove bay leaf and serve with Parmesan cheese.

Clam Chowder

My friend Shannon, found this recipe on the Internet when she was looking for a good clam chowder recipe. My kids beg me to make this! It's a soup the whole family really enjoys. -Sarah

4 slices bacon, chopped
1 # potatoes, peeled and cubed
1/4 cup sliced carrots
1/4 cup sliced celery
1/4 cup chopped onion
12 oz. evaporated milk
1/4 cup flour
2, 6 oz. cans chopped clams
1 cup milk
1/2 cup water
1/2 t. salt
1/2 t. Worcestershire sauce
1/4 t. pepper

  • Cook bacon until crisp, remove bacon. Add veggies to fat, cook and stir until potatoes are tender.
  • Combine evaporated milk and flour until blended. Add to vegetables. Stir in clams (including juice) and remaining ingredients (including bacon).
  • Reduce heat to med.-low. Cook, stirring frequently until thickened.

Baked Potato Soup

This is so good! My kids love when I make this! -Sarah

1/2 package bacon
1 medium onion, diced
2/3 cup flour
6 cups hot chicken broth
8 cups cooked, peeled and cubed potatoes
1 cup milk
1 cup half and half
1 1/2 t. garlic powder
1 t. basil
1 1/2 t. salt
Red Hot (to taste)
1 cup shredded cheddar

  • Cook chopped bacon in a large pot until crispy, remove when done. Cook onion in bacon drippings. Add flour, stirring to prevent lumps. Cook until it begins to turn golden. Add chicken broth, gradually, whisking to prevent lumps. Cook until thickened.
  • Reduce heat to simmer, add remaining ingredients (except cheese). Do not boil.
  • Add cheese and melt.
  • Sprinkle servings with bacon.

Wednesday, November 19, 2008

Raspberry Patch Cream Dessert

I make this a lot when berries are fresh. We love it. I got this recipe from a Taste of Home and have changed it a bit to make it bigger. Originally it was a pie recipe but I always double it to make it to fit a 9x13 dish so I wrote it that way. This recipe is so good with a mix of both raspberries and blueberries or just one or the other- I have made it each way. This is one of my favorite summertime desserts to have and share! -Kristin

2 c. graham cracker crumbs
1 c. sugar
10 T. butter, melted
2 (8oz.) packages cream cheese, softened
1/2 c. powdered sugar
4 t. milk
2 t. vanilla
1 1/2 c. sugar
6 T. cornstarch
2 2/3 c. water
3 oz. package raspberry or strawberry Jell-O
5 c. raspberries, blueberries or a mix of both (could get away with less berries)

  • Combine the cracker crumbs, sugar and butter and press into the bottom of a 9x13 pan.
  • Bake at 350 for about 10 minutes until set. Cool.
  • For filling, in a small mixing bowl combine the cream cheese, powdered sugar, milk and vanilla. Carefully spread over crust.
  • For topping, in a small saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.
  • Remove from the heat and stir in gelatin until dissolved. Cool to room temperature.
  • Refrigerate until slightly thickened.
  • Arrange berries over filling.
  • Spoon gelatin over and refrigerate until set.
  • Serve with cool whip if desired.

Beer Bread

I got this recipe from a Robin Miller episode on Food Network. I changed it a bit to make it a little better. This recipe is perfect, easy and great with any meal. You can use any beer you want. -Kristin

2 1/4 c. flour
5 T. sugar
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
12 oz. beer
2 T. butter, melted or olive oil

  • Mix together flour, sugar, baking powder, baking soda and salt.
  • Make a well in center and add beer and melted butter or olive oil and mix until blended.
  • Pour into greased 8 inch loaf pan and bake in 400 degree oven for 45 minutes until golden brown.

Easy Awesome Fudge

The name says it rocks! This is the recipe my Mother-In-Law uses, she has made this for years. -Kristin

2 cans sweetened condensed milk
2-3 c. salted blanched peanuts or cashews (opt.)
1 stick butter
2 bags Nestle Semi-Sweets
1 bag peanut butter chips
  • Put everything, except the nuts, in a microwave safe bowl and microwave on medium heat for 5-7 minutes; stirring occasionally.
  • Add peanuts and pour into a buttered 9x13 pan.
  • Chill.

Slow Cooked Pepper Steak

This is a great recipe that is always a hit. It is super easy but seems like it would be so much work for how awesome it is. -Kristin

1 1/2-2#'s beef round steak
2 T. oil
1/4 c. soy sauce
1 c. chopped onion
1 garlic clove, minced
1 t. sugar
1/2 t. salt
1/4 t. pepper
1/4 c. ground ginger
1 (16 oz.) can diced tomatoes, or 4 tomatoes cut in lengths
2 large green peppers, cut in strips
1/2 c. cold water
1 T. cornstarch

Cooked rice

  • Cut beef into 3 inch by 1 inch strips, brown in oil in skillet.
  • Transfer to slow cooker.
  • Combine the next 7 ingredients and pour over meat.
  • Cook on low for 5-6 hours until meat is tender.
  • Then add tomatoes and peppers and cook on low for 1 hour more.
  • Combine water and cornstarch in a small bowl and then stir into slow cooker.
  • Cook on high until thickened.
  • Serve over cooked rice.

Cheesy Potato Skins

These are the best potato skins I have ever had! I make them for a special lunch sometimes for my boys. They are so yummy! -Sarah

4 large potatoes, cooked and cooled
melted butter
shredded cheese
crumbled bacon
sliced green onions
sour cream

  • Heat oven to 375 degrees.
  • Cut each potato lengthwise, then each half lengthwise again.
  • Scoop pulp out, leaving 1/4 inch shell.
  • Place potato shells skin side down on rack in broiler pan (or cookie sheet).
  • Cook, 4-5 inches from heat for 8-10 minutes until crisp.
  • Sprinkle with bacon and cheese and melt.
  • Serve with desired toppings.

Prego Lasagna

This is a really easy way to have lasagna on a weeknight. I've been making this since the boys were little, although we eat a lot more of it now! I love how the noodles are uncooked when it goes in the oven and perfectly soft when it's done. We really like this yummy dish. -Sarah

28 oz. jar Prego spaghetti sauce
1 # ground beef, cooked and drained
6 uncooked lasagna noodles
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
  • Mix together the spaghetti sauce and cooked ground beef.
  • In a greased 11x7 pan layer in this order:
  • 1/3 of the spaghetti sauce
  • 3 lasagna noodles
  • ricotta cheese
  • 1 cup mozzarella
  • Parmesan cheese
  • 1/3 of spaghetti sauce
  • 3 lasagna noodles
  • remaining 1/3 spaghetti sauce
  • Cover tightly with foil. Bake at 375 degrees for 1 hour, top with remaining mozzarella cheese and melt.

Whole Grain Waffles

This is the best waffle recipe I have found. They always turn out perfect. I have listed several different throw in options at the bottom. -Kristin

1 1/2 c. white flour
1 1/2 c. wheat flour
4 t. baking powder
2 T. sugar
1 t. salt
4 egg whites, beaten to stiff peaks
4 egg yolks, beaten
1 1/2- 2 c. buttermilk
4 T. melted butter

  • Mix together dry ingredients; set aside.
  • In separate bowl beat yolks and then add milk and butter.
  • Combine yolk mixture into dry ingredients.
  • Fold in egg whites.
  • Pour onto waffle maker and cook as directed.
  • Makes 12.


Add 1 t. cinnamon to dry. Add 1 c. chopped apples to wet ingredients then mix as above. Serve with warm applesauce and sour cream.

Add a chopped banana to wet ingredients.

Fold in 1 c. berries to waffle batter.

Broccoli Salad

We love this salad and make it all year long. It is great to serve as a side dish with so many dinners. -Kristin

3 small heads of broccoli
1/2-1 head of cauliflower
1 can Real Bacon Bits (or 1/3-1/2 c. crumbled bacon)
1/3 c. red onion
1 c. raisins (preferably golden)
3/4 c. mayonnaise
1/4 c. sugar
2 t. vinegar
  • Mix broccoli, cauliflower, bacon, onion and raisins. If using fryed bacon place on top.
  • In separate bowl mix together remaining ingredients.
  • our sauce over veggie mixture and toss to combine.

Strawberry Pretel Salad

This is something that my Mom used to make, but it was a big tradition for my husband's family. My mother-in-law makes this every year for the Holiday's. She makes hers with raspberry Jell-O and frozen raspberries, instead of strawberry. Both ways are awesome! -Sarah

6 oz. strawberry Jell-O
2 cups boiling water
2, 10 oz. packages frozen strawberries
-Dissolve Jell-O in water and strawberries, stir until melted. Chill until slightly thickened.

2 1/2 cups crushed pretzels
3 T. brown sugar
3/4 cup melted butter
-Melt butter and brown sugar, mix with pretzels. Pat into a greased 9x13 pan. Bake at 350 degrees about 5 minutes. Cool.

8 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz. Cool Whip
-Beat cream cheese until smooth. Mix in powdered sugar and Cool Whip.
-Spread over cooled pretzel crust and top with thickened Jell-O mixture.
-Refrigerate until firm.

Crunchy Granola

Can you tell that we like granola? Every recipe is a bit different. They are all great, the best of the best from all the many granola recipes we have tried! -Sarah

1 cup packed brown sugar
1/2 cup water
4 t. vanilla
1 t. salt
8 cups oats
about 2 c. chopped pecans or almonds

  • Preheat oven to 275 degrees.
  • Combine brown sugar and water. Microwave 5 minutes (till brown sugar is dissolved). Add vanilla and salt. Pour over oats and nuts. Stir well.
  • Spread on 2 greased cookie sheets and bake 45-60 minutes.

Pumpkin Chip Cookies

These cookies are awesome. This recipe makes a very large batch. -Kristin

1 1/2 c. butter, softened
2 c. brown sugar
1 c. sugar
1 can solid pack pumpkin
1 egg
1 t. vanilla
4 1/2 c. flour
2 1/2 c. oats
2 t. baking soda
2 t. cinnamon
1 t. salt
2 c. chocolate chips
  • In mixing bowl cream together butter and sugars.
  • Beat in pumpkin, egg and vanilla.
  • In separate bowl combine flour, oats, baking soda, cinnamon and salt. Then gradually add to creamed mixture.
  • Stir in chocolate chips.
  • Bake on ungreased baking sheets at 350 for 10-12 minutes until lightly browned.

Cinnamon Crunch Popcorn

Oh man, this stuff is awesome! A fews years ago Kristin got a Whirley Pop popcorn maker and I was so impressed I needed to have one! My sister was kind enough to get me one for my Birthday and I LOVE it! Everyone should have one...well, everyone that loves popcorn! And we LOVE popcorn. -Sarah

2 t. cinnamon
1 T. sugar
1/4 t. salt

1/3 cup popping corn
1/4 cup oil
1/4 cup sugar

  • In a small bowl combine cinnamon, salt and 1 t. of sugar. Mix well and have ready by the popper.
  • In Whirley Pop place oil, popping corn and 1/4 cup sugar. Over medium-high heat start turning the handle on popper. Popping should start about 2-3 minutes after heat has been turned on. Keep cooking and turning handle till popping almost stops.
  • Remove from heat and quickly sprinkle spice mixture over popped corn, turning handle to coat popped corn.

Saturday, November 15, 2008

Taco Salad

This is my Mom's recipe and it's so good! My kids and husband love when I serve this taco salad. -Sarah

1 pound ground beef
1/2 package taco seasoning
1 head lettuce, chopped
1 can kidney beans, rinsed and drained
8 oz. shredded cheddar cheese
corn chips, crumbled
chopped onion
chopped tomato

1/2 bottle of French salad dressing
1/2 bottle of Thousand Island salad dressing
1/4 cup sugar
1/2 package taco seasoning (or to taste)
-Mix all together.

  • In a bowl layer lettuce with remaining ingredients. (except corn chips and dressing)
  • Chill until ready to serve.
  • Toss all together with salad dressing and corn chips, garnish with sour cream.

*I almost always serve this with corn bread!


This is my basic recipe that I use when I want traditional meatballs. It's great to have cooked meatballs in the freezer. I can whip up spaghetti and meatballs, meatball subs, or slice them in half for a pizza topping. I like to make these is large batches. -Sarah

1 pound ground beef
12 saltine crackers, crushed
1 egg
1 t. salt
1/4 t. pepper
1/4 t. oregano
1 small onion, finely diced or dried onion flakes

Combine all and shaping into balls. Bake in a 350 degree oven until cooked through.

Mom's Chicken Salad

This is so tasty, I love this on a hot Summer day. -Sarah

3 cups cubed chicken
1 T. oil
1 T. orange juice
1 T. vinegar
1/2 t. salt
1 T. sugar
-Combine and chill

1 cup halved grapes
1 cup chopped celery
8 oz. pineapple tidbits, drained
1 can drained mandarin oranges
3/4 cup slivered almonds
1 cup Miracle Whip
2 1/2 cups cooked rice
-Combine and add to chicken mixture, stir all together.
(Make to taste, I use less Miracle Whip then what is called for and then add more if desired. I also like more rice then what is originally called for, very flexible! -Kristin)

Caramel Corn Snack Mix

This recipe is from my friend Becky, it's really tasty! -Sarah

8 cups popcorn
4 cups Chex
2 cups mini pretzel twists
1 cup pecan halves

1 cup packed brown sugar
1 stick butter
1/4 cup corn syrup
1 t. vanilla
1/2 t. baking soda

  • Heat oven to 3oo degrees. In a 9x13 pan combine popcorn, cereal, pretzels and nuts.
  • In a saucepan combine brown sugar and corn syrup. Cook and stir over medium heat until it comes to a full boil. Reduce heat to med.-low, cook *without stirring* for 5 minutes. Remove from heat and quickly stir vanilla and baking soda. Pour over popcorn mixture and stir well.
  • Bake 15 minutes, stir. Bake another 15 minutes, stir.
  • Spread out on counter to cool. Break apart.

Whole Wheat Blueberry Muffins

Another great blueberry muffin recipe-Kristin

1 c. flour
1 c. wheat flour
1/3 c. & 1 T. sugar
1/4 t. salt
2 t. baking soda
1/4 c. orange juice
8 oz. vanilla yogurt
2 T. oil
1 egg
1 t. vanilla
1 c. blueberries, fresh or frozen
  • In bowl mix together all dry ingredients.
  • Make a well in the center and mix all wet ingredients in center and then into the dry.
  • Fold in blueberries.Bake at 400 for 18 minutes.
  • Makes 12 muffins.

Rhubarb Custard Pie

This is my Dads and husbands favorite pie. I make this every year for Father's Day.  -Kristin

9 inch double pie crust

1 1/2 c. sugar
1/4 c. flour
1/4 t. nutmeg
dash of salt
3 eggs, beaten
4 c. (1 inch) pieces of rhubarb
2 T. butter

  • Place bottom crust into pie dish; set aside.
  • Mix together sugar, flour, nutmeg and salt.
  • Add the beaten eggs and stir till smooth.
  • Stir in rhubarb and pour into pie crust.
  • Dot with 2 T. butter and top with crust as a lattice top.
  • Bake at 400 for 50 minutes.

Grandma's Scalloped Potatoes

My Grandma made this a lot. She often made this when the family all got together. This is such a simple and awesome recipe for scalloped potatoes. It is great to bring to potlucks! The recipe calls for bacon but you can also use ham instead. This is one of our families favorite recipes. -Kristin

3 T. butter
2 T. flour
3 c. milk
2 t. salt
1/4 t. pepper
6 c. thinly sliced potatoes
4-6 slices bacon that have been partially fried
  • In saucepan mix melt butter and stir in flour until smooth.
  • Gradually whisk in milk and heat till smooth.
  • Stir in salt and pepper.
  • Stir in potatoes and boil in sauce for 7 minutes.
  • Place in lightly sprayed 9x13 pan and put bacon over top.
  • Bake at 350 for 1 hour.

No Peek Chicken

I love this recipe. It is so easy and fast and everyone loves it! -Kristin

2 c. white rice
1 can cream of mushroom
1 can cream of celery
2 1/2 c. water
4-6 chicken breasts
1 envelope onion soup mix
  • Mix rice, soups and water and spread into greased 9x13 dish.
  • Place chicken on top and push into rice mixture.
  • Sprinkle the onion soup mix over top.
  • Cover tightly with foil and bake at 350 for 2 hours.
  • It is called no peek chicken because you are not supposed to peek at chicken while it is cooking.

Oven-Baked Herb-Crusted Chicken

I got this recipe from Food Network's Robin Miller and it is awesome. -Kristin

1/2 c. flour
1 t. garlic powder
1 t. onion powder
1 t. mustard powder
1 t. dried oregano
1 t. dried thyme
1 t. salt
1/2 t. black pepper

4-6 skinless, boneless chicken breast halves

  • Mix flour and seasonings, divide into 2 large Ziplock bags.
  • Then place half of the chicken in each bag and shake to coat.
  • Transfer chicken to baking sheet and spray the tops of the chicken with olive oil cooking spray.
  • Bake at 400 for 25-30 minutes or until chicken is golden brown and cooked through.

Stir-Fried Chicken and Vegetables

I know lots of people do not need a recipe for stir-fry, but I like to have something to go by. The flavor is always awesome with this recipe. I hardly ever do all the vegetables exactly like it says, I just use what I have. It can not be messed up. -Kristin

1 T. peanut oil
2-3 cloves garlic, minced
1 T. ginger, minced
1 # boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
1 1/2 c. sliced carrots
1 red pepper, sliced into thin strips
2 c. sugar snap peas (or 1 c. frozen sweet peas)
15 oz. can baby corn, drained
2 c. broccoli florets (or 2 c. chopped asparagus)
1/4 c. reduced-sodium soy sauce
2 t. cornstarch
3/4 c. chicken broth
  • Heat oil in a wok or large skillet over medium high heat. Add garlic and ginger and cook 1 minute.
  • Add chicken and cook 3-4 minutes, until starting to brown, stirring constantly.
  • Add onions, carrots and peppers and cook 1 minute.
  • Add snap peas, corn and broccoli and cook 2 minutes.
  • Add soy sauce and cook 2 minutes; until vegetables are crisp tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to pan. Simmer 5-10 minutes until sauce thickens.
  • Serve over rice.

Friday, November 14, 2008

Spinach Phyllo Rolls

These are very good, it's a recipe I got from the Kraft website. I make them a lot for parties, you can be pretty confident that no one else will show up with the same thing when you bring these. -Sarah

10 oz. package frozen chopped spinach, thawed and drained
1 egg, beaten
1 cup crumbled feta cheese
8 oz. tub Garden Vegetable cream cheese
4 green onions, sliced

15 sheets frozen phyllo, thawed
1/3 cup butter, melted

  • Mix spinach ingredients together, until well blended.
  • Brush 1 phyllo sheet lightly with melted butter, repeat twice. Wrap remaining phyllo sheets in plastic wrap and set aside.
  • Spread 1/5 of the spinach mixture along 1 short side of the phyllo layers. Fold in both long sides, then roll up.
  • Repeat, making 4 more logs. Brush logs with remaining melted butter. Make slits in top, 1 inch apart.
  • Bake at 375 degrees for 25 minutes. Slice into pieces.
  • OR -Wrap in plastic wrap and place in freezer bag. Freeze up to 3 months. Thaw before baking as directed.


Krisitin and I have made this SO MANY times over the years, I like other granola recipes, but I always come back to this one! One of my favorite ways to eat it, is over vanilla yogurt. -Sarah

3 cups old fashioned oats
1/2 cup chopped nuts
1/3 cup honey or 1/2 cup molasses
1/3 cup melted butter
1/4 cup wheat germ, wheat bran, or oat bran
1 t. cinnamon
1/2 cup brown sugar
  • Mix all and spread on greased cookie sheet.
  • Bake at 350 degrees for about 20 minutes, when edges just begin to brown. Do not stir, remove from oven and let cool on pan without disturbing.

Butternut Squash Souffle

This is a hit every time I serve it. Another great recipe from Family Fun Magazine. -Sarah

2 cups cooked, mashed butternut squash
3 T. butter, softened
3/4 cup sugar
1/3 cup milk
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
3 eggs
1 t. vanilla

  • Heat oven to 325 degrees. Grease 1 1/2 quart casserole dish.
  • Combine all ingredients in a large bowl. Beat with mixer until well combined.
  • Bake at 325 degrees for 75 minutes, until set.

Chili Dog Sauce

This is nice to have around to make hot dogs extra special. It freezes well too. -Sarah

1 pound ground beef
1 medium onion
-Brown and drain, add:

2 cups ketchup
1 T. chili powder
1 t. Cayenne pepper

1/4 cup water
-Simmer all. Cool and blend in blender until smooth.

Strawberry Sauce

We have a tradition on the 4th of July, for breakfast we have Belgian waffles with this strawberry sauce, whipped topping and blueberries. This sauce is really yummy! -Sarah

3 cups fresh strawberries, washed and hauled
1/3 cup sugar
1/4 water
1 T. cornstarch
  • Crush 1 cup of strawberries. Combine with remaining ingredients. (except strawberries)
  • Cook over medium heat, stirring constantly until thickened. Boil and stir 1 minute.
  • Fold in remaining sliced berries.

Grandma's Cranberry Jell-O Salad

This is something my Grandma has been making since the beginning of time! I introduced this special dish to Kristin and her family and they love it too. It wouldn't be Fanksgiving without it! -Sarah

1 can jellied cranberry sauce
1/2 can crushed pineapple
1 can mandarin oranges, drained
2 T. chopped walnuts
1 small package raspberry Jell-O (made according to package directions)
1 1/4 t. (1/2 package) unflavored gelatin (with a little water stirred in)

  • Make raspberry Jell-O. While hot, stir in unflavored gelatin.
  • Mash cranberry sauce well, add to hot Jell-O mixture.
  • Stir in remaining ingredients, refrigerate till set.

Pistachio Pudding Fluff

I LOVE this stuff! I could eat the whole thing myself! -Sarah

20 oz. crushed pineapple
1 small box pistachio pudding mix (instant)
8 oz. Cool Whip
1/2 package mini marshmallows

  • Mix dry pudding package with pineapple. Stir until dissolved.
  • Fold Cool Whip and marshmallows into pudding mixture.
  • Refrigerate.

Pea Salad

This is a favorite of my husband, it's nice because you can make it ahead of time and refrigerate until ready to serve. -Sarah

2, 10 oz. packages frozen petite peas, thawed
2 cups chopped cauliflower
1/2 cup sliced green onions
1 cup cashew halves
1 1/2 cups Ranch salad dressing
1 cup sour cream

Mix all and chill. I like to add the cashews before serving, so they are crunchy.

Rainbow Ribbon Mold

This takes some time to put together, but it's worth it! -Sarah

5 packages (3 oz. each) Jell-O, different flavors
6 1/4 cup boiling water
1 cup sour cream

-Dissolve 1 package Jell-O in 1 1/4 cup boiling water.
-Pour 3/4 cup into greased mold or 8x8 pan. Chill until set, but not firm, about 15 minutes.
-Chill remaining Jell-O in a bowl; gradually blend in 3 T. sour cream.
-Spoon Jell-O with sour cream over Jell-O in pan.
-Chill until set, but not firm, about 15 minutes.
Repeat with each flavor
Chill whole thing at least 2 hours

Glazed Fruit

This is a recipe from my husband's Aunt Jan. It's a fruit salad with a yummy glaze! -Sarah

1 large can pineapple chunks
2 large cans of mandarin oranges
1, 3 oz. package vanilla pudding (cook and serve)
  • Drain fruit, reserving juice in a small saucepan. Add dry pudding mix and cook, stirring slowly until mixture is thickened. Cool.
  • Add oranges and pineapple to glaze. Refrigerate overnight.
  • Before serving add additional fruit. I usually use canned peaches, canned pears, grapes, strawberries and bananas.

Pear Lime Salad

This is so good and refreshing. -Sarah
My husband says this is the best jello he has ever had! -Kristin
6 oz. lime Jell-O
2 cups boiling water
1 3/4 cup cold water
29 oz. can pear halves, drained and chopped

3 oz. package lime Jell-O
1 cup boiling water
2/3 cup cold water
8 oz. cream cheese
8 oz. Cool Whip
  • Dissolve 6 oz. Jell-O in 2 cups boiling water. Add cold water and two-thirds of diced pears.
  • Refrigerate until partially set, stirring to distribute pears. Let set in greased 9x13 pan.
  • Dissolve 3 oz. Jell-O in 1 cup boiling water, add cold water. Put in blender with cream cheese, blend. Pour into bowl and refrigerate until partially set. Fold in Cool Whip and remaining pears.
  • Spread over set Jell-O.
  • Refrigerate until firm.

Mashed Potato Casserole

This is another great recipe from my Aunt Yvette. This is a unique dish, that is so simple and has so much flavor. My Sister makes this all the time. -Sarah

4 cups instant mashed potato flakes
3 3/4 cup water
5 T. butter
1 1/4 t. salt
1/2 cup milk
1 cup chip dip
8 oz. cream cheese
  • Beat cream cheese until smooth, add remaining ingredients and beat all until smooth. Spoon into greased 7x11 pan. Let chill at least 6 hours.
  • Bake at 350 degrees 45 minutes.

Potato Casserole

This recipe came from my Great Aunt, it's so warm and comforting. I'm sure you've had similar casseroles made with frozen hash brown potatoes, this is so much better! -Sarah

8-9 potatoes, cooked, skinned and diced
2 cups sour cream
1/3 cup minced onion or 5 t. dried onion flakes
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
salt and pepper to taste (I start with 1 t. Lawrys season salt)

1/2 stick butter
crushed cornflakes

  • Mix all and top with buttered cornflakes. Bake at 350 degrees 45 minutes.

Dutch Apple Pie

This is the recipe I turn to when I'm hungry for an apple pie but don't want to make a crust. It's a great way to use those fall apples. -Sarah

Crust & Topping
2 cups flour
1 cup brown sugar, packed
3/4 cup butter, melted
1/2 cup quick oats

2/3 cup sugar
3 T. cornstarch
1 1/4 cup water
3 cups diced, peeled apples
about 1 t. of cinnamon
1 t. vanilla

  • Combine crust and topping ingredients. Set aside 1 cup for topping. Press remaining into ungreased pie plate, forming a crust.
  • In a saucepan combine sugar, water and cornstarch until smooth. Bring to a boil, cook and stir for 1 minute until thickened.
  • Toss apples in cinnamon.
  • Remove from heat, stir in apples and vanilla.
  • Pour into crust and top with crumbs.
  • Bake at 350 degrees, 40-45 minutes.