Wednesday, March 31, 2010

Kate's Pasta Dish

My sister, Kate has been telling me to make this recipe for a long time. I made it for my husbands B-day dinner and it is a keeper. I added peas to ours, this would be very easy to adjust to your liking. -Sarah

3 chicken breasts, cubed
6 T. butter, divided
2 cloves garlic, minced
1 1/2 t. Italian seasoning
small onion, diced
4 oz. sliced fresh mushrooms
2 T. + 2 t. flour
1 1/2 t. salt
1/2 t. pepper
1 1/2 cups milk
1/2 cup half and half
1/4 cup + 2 T. Parmesan cheese
1/2 cup colby-jack cheese
1/4 cup sour cream
diced tomato
1 pound fettuccine noodles cooked and drained adding peas the last few minutes of cooking time
1 cup frozen peas
  • Cook chicken with 2 T. butter, garlic and Italian seasoning. Season with salt.
  • Melt 4 T. butter in a skillet adding onion and mushrooms, cook until softened. Stir in flour, salt and pepper, cook 2 minutes.
  • Slowly add milk and half and half stirring until smooth. Stir in Parmesan and colby cheeses until melted.
  • Stir in sour cream, tomatoes and chicken. Toss sauce with noodles and peas.

Cream Filling or Frosting

This is a recipe that I've been wanting for a long time. I've tried different filling recipes and none have been as good as this one! It's an amazing, fluffy white frosting that has more of a filling texture to me. I've used it to fill cupcakes and it would be a great cake filling. Try it, you might just want to frost something with it. -Sarah

1 cup milk
5 T. flour
1 t. vanilla
-Combine milk and flour in a small saucepan with a whisk until combined. Heat over medium heat stirring until mixture is thickened. Remove from heat, stir in vanilla. Cool.

1 cup butter
1 cup sugar (not powdered sugar)
-Beat butter and sugar until very well combined. Add the thickened mixture, making sure it's completely cooled! Beat until light and fluffy, making sure not to over beat. It will resemble whipped cream.

Buffalo Chicken Dip

There a lot of versions of this dip out there, I'm sure they are all good. This can be changed to suit your tastes, it's a quick recipe to throw together and the results are delicious! -Sarah

2, 8 oz. pkg's cream cheese
16 oz. Ranch or Blue Cheese dressing
12 oz. Red Hot
3 cups shredded chicken
2/3 cup minced celery
8 oz. shredded Montery Jack cheese
  • In a saucepan heat the cream cheese and dressing until completely combined, stir in Red Hot.
  • Combine chicken, celery and shredded cheese in a bowl.
  • Add Red Hot mixture to bowl and mix well. Spread in a 9x13 pan and bake at 350 until heated through, about 30 minutes. Or just microwave until cheese is melted.
  • Serve with tortilla chips, corn chips or celery sticks.
I've made this a few different ways, it's easily adaptable. You can substitute some of the Montery jack cheese for crumbled blue cheese, or sprinkle with cheese when it's heated through. You can also adjust the temperature of this dish by using less Red Hot. Enjoy, it's yummy!

Friday, March 19, 2010

One Bowl Chocolate Cupcakes

This is a great recipe for some great cupcakes! I love how easily the batter comes together and the dense homemade cake texture. I've made them with and without the chocolate chips and both ways turn out great. I also love how the tops bake up rounded. -Sarah

1 3/4 cups flour
1 cup brown sugar (not packed)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/4 cup cocoa powder
1 cup milk
1 egg, lightly beaten
1/3 cup oil
1 t. vanilla
1 cup mini chocolate chips (optional)
  • Mix dry ingredients together until well mixed.
  • Add the wet ingredients and mix just until combined. Stir in chocolate chips if using.
  • Spoon into paper lined muffin tins. Bake at 350 degrees about 18 minutes.
  • Makes 12 cupcakes.

Thursday, March 18, 2010

Sweet Potato Pillows

This is a new and awesome way to make sweet potatoes.  My girls named these because they remind them of little pillows.  They are super soft on the inside and almost crispy on the outside and super delicious!!!  -Kristin

Sweet potatoes, cut in thick 3/4 inch rounds and then in half
Olive oil
  • Preheat oven to 350.
  • Mix together the sweet potatoes with some olive oil and place on a greased baking pan.
  • Bake at 350 for 20 minutes. 
  • Turn potatoes over. Then turn the heat up to 400 and bake another 20 until done. 

Wednesday, March 17, 2010

The Best Corn Muffins Ever!

THE BEST CORN MUFFINS EVER...EVER!  That sums up this recipe.  -Kristin

1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup brown sugar
1/3 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (or just sour milk: add 1 T. lemon juice in a one cup measure and then fill the rest of the way up with milk)
1/2 cup oil

  • Preheat oven to 425 degrees. Grease a muffin pan or line with paper or foil baking cups.
  • In a large bowl, combine the dry ingredients.
  • In a small bowl, combine the wet ingredients.
  • Pour wet mixture into dry and stir until just combined. Don’t overmix or you will have flat, dense muffins.
  • Fill the muffin cups 3/4 full and bake for 11-14 minutes, until muffins are golden brown and a knife inserted in the middle comes out clean.

Asian Cole Slaw

This is fantastic! I love the flavor of this cole slaw...I think it is the best I have ever had! I like it better than traditional cole slaw. This slaw is even better when made ahead and allowed to marinate in the refrigerator for a while. The cabbage softens and melds into the flavorful dressing. This can be made up to 2 days in advance. -Kristin

2 1/2 c. shredded green cabbage
2 1/2 c. shredded red cabbage
1 1/2 c. shredded carrots
2 T. cilantro, finely chopped (opt.)
1/2 c. mayonaise, or more if desired
1 1/2 T. rice wine vinegar (or mirin or white wine vinegar)
1 T. sesame oil
2 T. sugar
salt and pepper

1-2 T. sesame seeds, toasted
  • Mix together all the shredded vegetables and cilantro.
  • In a seperate bowl combine the mayo, vinegar, sesame oil and sugar.
  • Pour dressing over cabbage mixture.
  • Toast sesame seeds in a dry skillet. Shaking occasionally and being careful to not burn. Remove from heat and let cool a bit.
  • Toss the seeds into the salad and season with salt and pepper.

Chili Pie

The combination of a couple of our favorites all in one dish...chili topped with hashbrown pototoes and cheese. YUM! -Kristin

1.25 lb ground turkey or beef
1 medium onion, chopped
1 1/2 T. chili powder (or more, if you like a stronger flavor)
2 t. ground cumin
salt and pepper to taste
8 oz. can tomato sauce
1 (15) oz can of diced tomatoes
1 (15) oz can of dark red kidney beans, rinsed and drained
1 (15) oz can of pinto beans, rinsed and drained
8 small to medium potatoes, peeled and shredded in food processor (or boughten shredded potatoes) (8 cups)
2 cups shredded cheddar cheese

  • Preheat oven to 400.
  • Brown the ground meat in a skillet with the diced onions.
  • Then stir in the chili powder, cumin, salt, pepper, tomato sauce, diced tomatoes and the beans to skillet; simmer for about 10 minutes.
  • Place in a 9x13 casserole dish.
  • Top with the shredded potatoes and sprinkle with salt and pepper.
  • Bake, covered for 30 minutes. Uncover and bake another 30 minutes.
  • Top with cheese, bake until the cheese is bubbly and golden brown.

Monday, March 1, 2010

Sunflower Rye Bread

My Mom passed this recipe on to me and it's a keeper! I love the texture from the sunflower seeds. I also love that it's another breadmaker recipe. -Sarah

1 1/2 cups water
3 T. instant dry milk
2 T. honey
2 T. molasses
2 T. shortening or oil
1 1/2 t. salt
1/3 cup sunflower seeds
2 cups bread flour
1 1/3 cups whole wheat flour
1 cup rye flour
1 1/4 t. yeast
  • Place ingredients in your breadmaker according to manufacturers directions.
  • Use dough cycle
  • Divide finished dough into two round loaves and place on a greased cookie sheet. Let rise in a warm place about 30 minutes or until about doubled.
  • Bake at 350 degrees 20-25 minutes and brush with melted butter.