Supper Club

Snicker Cookies

2011-07-02T09:47:00.000-07:00

In mixer beat until fluffy:

1 cup butter

1 cup creamy peanut butter

1 cup brown sugar

Add:

2 eggs

2 tsp vanilla

Add:

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

Wrap about a tablespoon of dough around snickers candy bar (either 1 whole mini-sized per cookie or 1/3 of a fun-sized)

Bake at 350 degrees for 10-12 minutes

Drizzle frosting over warm cookies

1 cup powdered sugar

2 Tbsp cocoa powder

2 Tbsp melted butter

canned milk

Mississippi Mud Brownies

2011-07-02T09:36:00.000-07:00

These are one of my hubby's favorites at our house and seem to become a party staple in the summertime.

Fudge Brownie Recipe

absolutely amazing by themselves, with frosting or as Mississippi mud

In Bosch or Mixer

Beat:

1 pound (4 cubes) butter (not softened)

Slowly add:

4 cups sugar

Add:

7 large eggs

4 tsp vanilla

7/8 cups cocoa

4 cups all-purpose flour

1/2 tsp salt

1-2 cups nuts, chopped (optional)

Mix and pour into a well-greased jelly-roll pan.

Bake at 375 degrees for 25-30 minutes.

For Mississippi Mud add

10 oz miniature marshmallows for the last three minutes of cooking time. Cool and frost with homemade chocolate frosting.

The recipe says you should let rest for 24 hours--good luck.

Chocolate Frosting

4 Tbsp melted butter

4 heaping Tbsp cocoa powder (sifted)

4 cups powdered sugar (sifted)

dash of salt

enough cream, canned milk, or milk to make spreading consistency.

Beat with electric mixer and spread

St. Patrick's Day Rainbow

2011-03-15T20:10:00.000-07:00

This is Hadley's idea for St. Patrick's Day. . .so cute.

Curried Lentils and Rice Casserole

2011-03-03T12:58:00.000-08:00

I made this dish last night for dinner and it was the perfect wholesome-goodforyou-comfort-food. It has a creamy texture almost like potatoes and although Gaby thought it was a little sweet, I couldn't get enough of it. It makes a huge pan so I was happy there were plenty of leftovers for the rest of the week. Anything Ali makes over at is fantastic, I changed up a few little things according to what I had on hand but this has definitely made it to our regular cycle. It has a long cooking time so you have to plan ahead in that way but it's a synch to put together.

a few Tbsp extra virgin olive oil

1 medium onion, chopped

1 Tbsp finely chopped fresh ginger, or 1/2 tsp of powdered

1 tsp dried turmeric

2 teaspoons curry powder

1 teaspoon ground cumin

2 teaspoons sea salt

4 carrots, chopped or 1 yam peeled and cut into cubes

1 1/2 cups french lentils, or any lentil

1 cup brown rice

5 cups water

1 can coconut milk

Preheat oven to 350 degrees F.

Saute onion in olive oil until soft, about 5 to 6 minutes. Add ginger, turmeric, spices, and salt. Continue to saute for another 2 minutes until fragrant.

Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water, and coconut milk. Mix together well. Cover and bake for 2 hours.

After 2 hours, turn oven temp up to 425 degrees F. Remove cover and cook for another 20 to 30 minutes to let excess liquid cook off. Stir and serve!

Rosemary White Bean Soup

2011-03-03T12:28:00.000-08:00

I got this recipe from one of Ina Garten's books and I LOVE the flavor. For supper club my beans were quite done so it actually may needed longer cooking time than is in the recipe. I've also read that the sugar in the onions makes it hard for beans to go soft so maybe you could try cooking the beans first and then adding the onions.

Ingredients

1 pound dried white beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, cover the beans with water by at least 1-inch (and 2 Tbsp of kefir or lemon juice to further break down the beans) and leave overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Cauliflower Leek Soup

2011-02-08T22:22:00.000-08:00

This is a super simple soup that I got from a friend just the other day and I made for supper club tonight. It has a lovely, mild flavor and seemed to hit the spot for me when I heard about it the other day. For me, the recipe lived up to expectations. Leeks are a yummy and often under-utilized veggie so this was fun to be able to use several of them. I've also never been a big fan of raw cauliflower but cauliflower in a pureed soup? Yummy! So, here is the recipe.

CAULIFLOWER LEEK SOUP

2 bunches of leeks

1 head of cauliflower

2 T. butter

3 c. chicken broth

1 c. or 8 oz. Greek plain yogurt

Salt and pepper to taste

Chop up the white and light green parts of the leeks (I chopped just a bit of the dark green too). Turn soup pan on medium-high heat and add the butter. Sautee the chopped leeks in the butter for several minutes until they soften. Chop the garlic and add to the leeks and immediately add the chicken broth. Bring to boil and simmer for 5 to 10 minutes to soften the cauliflower.

Take the soup off the heat and let cool for a few minutes. At this point you can use an immersion blender or a regular blender to puree the soup. I used my immersion blender to puree the soup. If you do it in a regular blender, just do the soup in batches. (You may have to let the soup cool a bit longer before adding to the blender.) Once the soup is fully pureed, add the Greek yogurt (or you could try just plain yogurt). If the soup is too cool at this point reheat for a few minutes and then salt and pepper to taste. Serve.

Pumpkin Cheesecake

2010-10-12T22:12:00.000-07:00

I got this from Sugarcrafter. I made a couple small changes.. and I felt like mine was a tad underdone. It was soft in the middle. But still pretty yummy!

For the graham cracker crust:

2 cups graham cracker crumbs

2 Tbsp brown sugar
1 tsp ginger
7 Tbsp butter, melted

For the filling:

2 pounds cream cheese
1 cup sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
4 large eggs
1/2 cup sour cream
1/2 cup pumpkin purée

Preheat the oven to 450 degrees. Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger, and then stir in the melted butter so that the mixture becomes moist.

Press the crust into the bottom and slightly up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter so that the butter will firm up the crust.

In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs one at a time, beating well after each addition. Beat in the sour cream and pumpkin.

Pour the batter into the graham cracker crust and smooth out on the top.

Bake 15 minutes, and then open the oven door and lower the temperature to 200 degrees. Close the door and continue baking for about an hour longer or until the edges of the cheesecake are set but the center still wiggles when the pan is shaken. Cool the cheesecake on a rack and then refrigerate at least 3 hours before serving.

Serve drizzled with warm caramel sauce.

Pumpkin Muffins/Cupcakes

2010-10-12T21:47:00.000-07:00

The inspiration for this recipe came from this Vanilla Bean Cake which was so yummy (particularly frosted with Nutella and topped with fresh strawberries) that I wanted to recreate it into some kind of pumpkin creation. Thanks to some dumb luck of accidentally leaving out the coconut oil they actually turned out yummy.

In a blender or food processor combine:

1 1/2 cups white beans (either use canned beans and rinse them or soak dry beans overnight and cook in the morning)

1/2 cup pumpkin puree

6 eggs

1 tsp vanilla

1/2 tsp vanilla creme stevia

1/3 cup honey

Blend until smooth and add:

1/3 cup coconut flour

1/2 tsp salt (only a 1/4 tsp if using canned beans)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp cinnamon

pinch of nutmeg

Blend again

Pour into 12 muffin cups and bake at 325 degrees for around 28-30 minutes or until a toothpick inserted come out clean.

Top with Elana's Cream Cheese Frosting for the cupcake version.

4 oz cream cheese, room temperature

3 Tbsp agave

Half and Half or Cream

Beat cream cheese and agave until smooth and add enough liquid for desired consistency.

*This would make a great pumpkin cake if done in a square pan and topped with frosting.

Apple Butternut Squash Soup

2010-10-12T21:29:00.000-07:00

This recipe is actually Annie Ashton's grandma's and it is one of my favorite fall soups. At the bottom I will post some of the changes I made to make it dairy-free and gluten-free.

(This is for half of the original recipe which serves 10-12 people and my little family could never get through that much soup.)

1/2 cube sweet butter

3 whole slices of white bread

2 whole apples

2 1/2 lbs butternut squash

1/2 medium onion

4 cups chicken stock

1/2 tsp tarragon

1 1/4 cups heavy cream

salt and white pepper to taste

Peel, core and chunk the apples

Peel and chop the squash (Annie cuts the entire squash into 1 1/2 inch slices then cuts off the rind)

Slice the onions

Melt butter in a soup pot over a low flame.

Saute the onions for a few minutes and then add squash and apples and saute until tender

Cut bread slices into cubes and add to the mixture

Add chicken stock, terragon and salt and white pepper to taste

Bring to a boil then cover and simmer over a low flame until squash and apples are fully cooked, about 5 minutes.

Remove from heat and food process until almost creamy. Stir in the cream. Season to taste with salt and white pepper.

***Gluten-free, Dairy-free changes***

A few Tablespoons of olive oil

1/2 medium onion

2 - 2 1/2 lbs butternut squash

2 apples

4 cups chicken stock

1 tsp tarragon

1 cup white beans (already cooked)

1/2 - 1 cup fresh Apple Cider (or more cooked apple)

Salt and white pepper to taste

Saute onion in olive oil for a few minutes.

Add squash and apples and saute until tender.

Add chicken stock, tarragon and white beans.

Bring to a boil and let simmer until squash and apples are cooked through.

Blend in batches

Add 1/2 to 1 cup Apple Cider (if using) depending on the sweetness you're looking for.

Salt and pepper to taste

Garnish with a swirl of light coconut milk and cilantro leaf.

Cake Pops!

2009-10-21T17:35:00.000-07:00

I haven't posted on here forever! I've been neglectful! However, I did just do a fun Cake Pop post on my personal blog. But I'm lazy and I'm not going to redo it, so if you want to see it, you're welcome to check it out right here!

Favorite Macaroni and Cheese

2009-09-19T14:37:00.001-07:00

I originally found this recipe in The Barefoot Contessa cookbook, but I have altered it for our tastes. (Note: the original makes a large 9x13 dish, while mine makes a nice 8x8 or similar size.)

1/2 pound large elbow macaroni, or pasta of your choice

2 cups milk

3Tbsp. butter

scant 1/4 cup flour

1 1/2 cups grated Gruyere cheese

1 1/2 cups extra sharp Cheddar cheese

1/2 cup mozzarella

1/4 tsp. pepper

3/4 tsp. salt

1/4 tsp. nutmeg (optional)

2-3 small tomatoes (I use Roma)

1 cups fresh bread crumbs

olive oil

Preheat oven to 375.

Cook pasta according to package directions. Drain and set aside.

Heat the milk in the microwave for about 2 minutes; set aside. On stovetop, melt butter in a large pot and add flour. Cook over low heat for 2 minutes, stirring constantly. While whisking, stir in hot mild and cook for a minute or two longer, until thickened and smooth. Remove from heat and add cheeses, salt, pepper, and nutmeg. Fold pasta into mixture and pour into 8x8 baking dish.

Slice tomatoes and arrange on top. Combine fresh bread crumbs with a little drizzled olive oil; sprinkle crumbs on top of macaroni. Bake 20 minutes covered with tin foil. Remove foil and bake another 15 minutes.

Simply Recipes' Tomato Pie

2009-09-09T21:12:00.000-07:00

Elise at Simply Recipes is one of my favorite food bloggers. When I saw her picture and recipe for Tomato Pie I knew I had to try it. The reviews last night seemed really good and my mom couldn't keep quiet this afternoon as she finished off the last piece. (It's on her menu this week.) I think the extra step of caramelizing the onions was certainly worth it as well as the splurge on Gruyere cheese--I love that stuff.

Ingredients
1 9-inch pie shell,
1 yellow or red onion, caramalized
3-4 tomatoes, chopped and juice squeezed out, approximately 3 cups chopped tomatoes
1/4 cup sliced basil 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) (splurge on the Gruyere)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper

Directions

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with caramalized onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.

Tuscan Tomato Soup

2009-09-09T11:43:00.000-07:00

This recipe is from Chef's Table Restaurant. The soup is best made with fresh garden tomatoes; second choice would be canned diced tomatoes (which is how I make it all winter long). I have also used a combination of both.

3 Tbsp. olive oil

2 large onions, small dice

5 cups diced, seeded tomatoes, drained

3 cups chicken stock

1 1/2 cups heavy whipping cream

1 cup basil pesto (Costco has a large bottle)

salt & pepper

Heat oil in a large soup pot. Add onions and cook over moderately low heat until completely translucent.

Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

Add whipping cream and pesto.

Working in batches, pour the soup into a blender and blend until desired consistency.

Add salt and pepper to taste.

**To easily peel tomatoes: heat a pot of water to boiling, turn heat down a bit, and drop the tomatoes into the pot. Remove them after about 1 minute, and place them immediately into a bowl of ice water.

**I usually use the pesto from Costco. You can also make your own by placing in a food processor the following ingredients: fresh basil leaves, pinenuts, parmesan cheese, and a little olive oil.

Lemon Cupcakes

2009-05-27T06:17:00.000-07:00

For cupcakes use vanilla cupcake recipe changing out the vanilla for lemon oil.

Lemon Frosting
1/2 cup butter, softened
zest of 1 lemon
1/2 tsp lemon extract
juice of half lemon
3/4 - 1 tsp lemon oil (a must if you want a really good lemon flavor)
6-7 cups powdered sugar

Mix above ingredients and add small amounts of milk to make desired consistency.

Strawberry Cupcakes

2009-05-27T05:58:00.001-07:00

My mom has been experimenting a lot with cupcakes the last little while and came up with some yummy versions. Here's a couple that I made for my niece's birthday party.

Vanilla Cupcake (can be tweaked for any white based cake) Makes 24 cupcakes

1 cup canola oil

1 1/3 cup sugar

2 cup all-purpose flour

2/3 tsp baking powder

1/3 tsp baking soda

1/4 tsp sea salt

4 extra-large eggs

2 tsp vanilla extract

3/4 cup buttermilk

Preheat oven to 350 degrees
In the bowl of an electric mixer, cream the oil and sugar until light, about 5 minutes
In a bowl, sift together flour, baking powder, baking soda and salt.
With the mixer running on low, add eggs one at a time, scraping the bowl after each addition.
Add the vanilla
In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
Line muffin pan with paper liners.
Fill each cup 2/3 full using all the batter.
Bake for about 16 minutes, turning the pan halfway through the baking time.
Allow to cool in the pan for 5 minutes, then remove to a baking rack and cool completely.
Frost with your choice of frosting.

Strawberry Frosting

1/4 cup soften butter

1 - 8 oz cream cheese, softened

1 - 10 oz package frozen strawberries in syrup, thawed and pureed. Use 1/4 cup. OR 1/4 cup strawberry pastry filling (bought at your local bakery or cooking/candy supply store)

1/2 tsp strawberry extract

7 cups powdered sugar

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy
Beat in 1/4 cup of the strawberry puree and the strawberry extract. (the leftover puree can be used for ice cream or smoothies, etc.)
Gradually add powdered sugar, beating until smooth.

Raw Tapioca Pudding

2009-05-15T09:54:00.000-07:00

Another Elana recipe.

(Chia Seed) Raw Tapioca Pudding
1 cup cashews
3 cups water
2 tablespoons agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds

Place the cashews and water in a blender and blend on high speed until smooth

Blend in the agave, vanilla, almond extract and salt

Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)

Place in the refrigerator overnight

Serve
Serves 2-4 people

Update(from Elana): Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!

Cobb Salad

2009-05-15T09:43:00.000-07:00

Like Eden, this recipe gets all it's credit from Elana. Just make sure you use the Grapeseed Oil Vegenaisse and NOT regular mayo--it's not even close.

Salad:
Lettuce: romaine and spinach
Cooked chicken
Bacon
Hard-boiled Eggs
Tomatoes

Dairy-Free Ranch Dressing
¼ cup grapeseed oil vegenaisse
1 tablespoon lemon juice, fresh squeezed
1 clove garlic, pressed
⅛ teaspoon minced scallionpinch
celtic sea salt

Combine all ingredients in a small mason jar

Shake well to serve over salad

Or to use as a dip refrigerate to chill and thicken

Rosemary Apple Roast Chicken

2009-05-14T21:20:00.000-07:00

I'm just going to acknowledge that most of the recipes I am posting are coming from one of my favorite food bloggers Elana at elanaspantry.com. Check out her website if you want more great recipes.

This roast chicken is simple and easy to put together. Then you put it in the oven for 90 minutes to bake and when it comes out you have a moist, delicious chicken that will wow your family.

Rosemary Apple Chicken

1 chicken (2 to 3 pounds)

1/4 cup grapeseed oil

1/4 cup balsamic vinegar

1 Tbsp. celtic sea salt

3-4 apples, cored and sliced

4 sprigs of fresh rosemary or 2 Tbsp. of dried rosemary

1. Rinse chicken, pat dry with a paper towel and place in a 9x12 glass baking dish.

2. Drizzle with oil and vinegar, then sprinkle with salt.

3. Arrange the apples around the chicken in the baking dish.

4. Place the sprigs of rosemary under the chicken or sprinkle the dried rosemary on top of the chicken.

5. Bake at 350 degrees for 90 minutes, until browned on the outside.

6. Serve.

The BEST Guacamole...

2009-05-13T13:20:00.000-07:00

Matt and I tried this guacamole at Dos Caminos, a restaurant in Las Vegas. It was sooooooo good that I asked my waiter for the recipe, and he gave it to me. It is so fresh and so yummy, you will probably want to make it all summer long...it's that good. Enjoy!!

2 Tbsp Cilantro Leaves, finely chopped

2 tsp yellow onion, finely chopped

2 tsp jalapeno peppers, minced

2 large ripe avocados, peeled and seeded

2 Tbsp Roma tomatoes, seeded and finely chopped

2 tsp freshly squeezed lime juice (bottled is just fine)

Kosher or Course Salt to taste

Place the cilantro, onion, and jalapeno in a medium sized bowl and mash it with the back of a spoon. Add avocado, tomato and lime juice and mash all ingredients together, don't mash the avocado too much, I think it tastes yummy with some avocado chunks in it. Adjust seasoning as necessary. (When I made it last night, to be honest, I just threw all the ingredients together and mixed it all up, I don't think the two steps are necessary).

You can add more jalapeno if you want it a bit spicier, and I add about twice as much tomatoes because I love tomatoes. I usually add just a little bit more cilantro too, it makes it taste so fresh. YUM!!

Creamy Mushroom & Chicken Soup

2009-03-11T20:33:00.000-07:00

I was so sad to miss Supperclub AGAIN this week! So I'm posting the soup I made that night and would have brought if I were there. It was yummy! Not really low fat....but yummy!

6 Tbsp butter

1 medium onion, chopped

3 Tbsp. flour

2 tsp. pepper

1 tsp. salt

6 c. chicken broth

1 lb. mushrooms, sliced

3/4 c. sliced celery

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 c. chopped yellow squash

1 1/2 c frozen corn kernels

2 tsp. thyme

2 c. light cream 3/4 c grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

(I added some elbow macaroni, I knew my husband and toddler would like it more with it. They did!)

In a large pot, melt butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to edium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender. About 30 minutes

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 min, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with ore Parmesan, if desired. Makes about 15 cups.

Spinach Turkey Burger

2009-01-09T13:54:00.000-08:00

This is a simple, easy, hearty, healthy turkey burger recipe that is a regular feature on my menu now. I just discovered it a couple of months ago and the first time I made the recipe, I said, "Wow!" Often I'm underwhelmed by a recipe or overwhelmed by the intricacies of the instructions, but this recipe is straightforward and simple. I love those kind of recipes.

Typically, I find myself at the grocery store stocking up for the week and unless I have my menus for the week mapped out I will return home having forgotten one essential ingredient for some recipe. This recipe is so easy though, I doubt I will forget anything.

My version is a variation on this recipe from SparksPeople.com. There is something just right about the combination of red onion, garlic and spinach. Enjoy!

Spinach Turkey Burger

2 teaspoons grapeseed oil, 1 turn of the pan
2 teaspoons extra-virgin olive oil, plus some for drizzling
1 clove of garlic, crushed
1 red onion, chopped
1 box or bag, 5 ounces, fresh spinach
1 teaspoon dried oregano, lightly crushed in the palm
8-10 thin slices mozzarella cheese (I use almond mozzarella)
1 1/3 pounds ground turkey breast,
1 tablespoon grill seasoning (recommended: Montreal Salt-Free Steak Seasoning by McCormick)

Heat a large nonstick skillet over medium heat. To one side, add a little grapeseed oil, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Add grapeseed oil to pan and then add fresh spinach without stems. Cook over medium heat until spinach wilts about 3-5 minutes. Add the spinach to the bowl with cool onions and garlic and season with 1 teaspoon of oregano. Add in ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 8 small to medium patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 min on each side. Or you can grill on an indoor grill for 5 minutes. Add mozzarella slices to top of patties and melt them for 1-2 minutes. Serve on buns or on a bed of greens.

Makes 8 small burgers.

Note: The original recipe said to cook the onions and garlic in extra-virgin olive oil over medium heat, but extra-virgin olive oil is not made for sauteeing things at high heat, so I use grapeseed oil to sautee the onions, garlic and spinach. Still adds a great flavor but grapeseed oil can withstand the higher temperatures. You could use an olive oil made for high heat temperatures, but you might want to try grapeseed oil and see if you like it too.

French Apple Breakfast Casserole

2008-12-17T07:20:00.000-08:00

I love collecting cute/pretty cookbooks, even if only for their covers! I found this good recipe in here.

4 Tbsp. butter
3 lg. Gala apples, peeled, cored, and sliced (Sometimes I leave the peels on for the nutritional value and time constraints)
1/2 c. raisins
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
8 to 10 1-inch-thick slices of French bread, trimmed of crusts
4 lg. eggs
1 1/4 cups milk
2 tsp. vanilla

1. The evening before serving, melt butter in a large skillet or frying pan over medium heat. Add apples and saute for 5 minutes.
2. Add raisins, brown sugar, cinnamon, and nutmeg to skillet. Continue cooking, stirring frequently, until apples are tender, 10 minutes.
3. Spread apple mixture evenly over the bottome of a 13x9 baking dish. Layer bread slices over apples until completely covered.
4. In a med. mixing bowl, beat eggs until foamy. Beat in milk and vanilla. Pour egg mixture over the bread slices. Cover and refrigerate overnight.
5. In the morning, preheat over to 375 degrees. Remove casserole from refrigerator, uncover, and bring to room temperature. Bake uncovered for 35 minutes, or until bread is golden and firm. Let sit for 10 minutes before serving. Makes 6 to 8 servings.

"Special Pancakes"

2008-12-09T14:01:00.000-08:00

This is one of the original Snow family's favorite treats. (as in Grandma Snow :)

2 cups flour
2 cups milk
1 cup sugar
8 eggs
1 cube butter (1/2 cup)

(recipe can be halved and put in a smaller pan)

Preheat oven to 425 F. Put butter in 9 x 13 pan and let melt in oven. Meanwhile, put rest of ingredients in a bowl and blend. When butter is melted pour egg mixture into pan. Cook twenty minutes or until puffy and golden-brown. Cut into squares and serve with powdered sugar or lemon, syrup, jam, etc.

Pork Chops with Orange-Dijon Sauce

2008-12-09T13:49:00.000-08:00

(This is from the crockpot Supper Club a couple of months ago. Got it from "Biggest Book of Slow-Cooker Recipes")

6 boneless pork sirloin chops (I used beef steaks)
salt and pepper
1/2 teaspoon dried, crushed thyme
1 cup orange marmalade (I didn't have enough marmalade, so I used 1/2 cup marmalade, 1/2 cup blackberry preserves.)
1/3 cup Dijon-style mustard

Sprinkle both sides of chops lightly with salt and pepper and thyme. Place chops in slow cooker. In a bowl combine marmalade and mustard. Remove 2 tablespoons of the mixture; cover and refrigerate. Combine remaining mixture and 1/4 cup water. Pour over chops. Cook on low setting 6 to 7 hours or high setting 3 to 3 1/2 hours. (Optional- spread reserved marmalade mixture over finished chops)

Crockpot Chicken Parmesan

2008-11-19T13:16:00.000-08:00

My sis gave me this recipe and I thought it was yummy, so thought I would share.

1 T Olive Oil

1 Beaten Egg

1/2 c. Bread crumbs or crushed croutons

1/2 tsp Italian Season

1/4 tsp Pepper

1/4 tsp Salt

1/4 c. Parmesan cheese, shredded

4 Chicken Breasts, halved

Slices of Mozzarella cheese

1 Jar Marinara Sauce

Put olive oil in bottom of crockpot. Beat egg in one bowl, and mix bread crumbs, cheese, and seasoning in another. dip chicken in egg then crumbs, and place in crockpot. Place slices on mozzarella cheese over the chicken and pour Marina sauce on top. Cook for 4-6 hours and serve on your choice of pasta!

Deceptively Delicious Doughnuts

2008-11-15T12:52:00.000-08:00

Here's the "healthy" version from our doughnut night. I baked them in a doughnut pan which made them look very cute but these would also be yummy muffins.

1/2 C firmly packed brown sugar
1/2 C canned pumpkin
1/2 C sweet potato puree
1/2 nonfat milk, or lowfat buttermilk
1 large egg white
1 Tbsp butter, melted
1 tsp vanilla
1 C all-purpose flour, or whole-wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/4 C powdered sugar

1. Preheat the oven to 350 degrees. Coat a doughnut mold or 12 cup mini-muffin tin with cooking spray.

2. In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg whit, butter, and vanilla. Add the flour, baking soda, baking powder, and spice, and mix until completely incorporated.

3. Divide the batter among the muffin cups or fill the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 - 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with powdered sugar.

4. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

Homemade Doughnuts

2008-11-12T19:44:00.000-08:00

Supper Club was a huge success last night. Many thanks to my cousin Steph and her mad skills of doughnut making. We missed you all who couldn't make it. Here's Steph's recipe she so kindly agreed to share on our site.

This is the 1/2 recipe which makes 6 dozen doughnuts.

1 C water
2 Tbsp yeast
3 C milk (1 can evaporated water plus enough water to make 3 cups)
1 C sugar
1 Tbsp + 1 tsp salt
10 - 12 C all-purpose flour
1 C shortening
4 eggs

Mix all together by hand. Let rise twice. Roll out onto floured surface to 1/2 to 3/4 inch thickness. Cut with round cutter. With fingers push down the center. Cut out a middle round (save for doughnut holes if desired) Stretch doughnuts out and lay on floured surface. Let rise till light and airy (dimpled).

Deep fry in canola oil heated to 375 degrees. Turn when barely brown with dowel or wooden spoon handle.

Glace with mixture of powdered sugar and hot water to consistency of thin pancake mix, add yellow food coloring and lemon extract if desired. Barely yellow.

Glaze while still warm.

Ratatouille- Finally!

2008-11-11T18:13:00.000-08:00

3 Tbs. olive oil
4 medium cloves garlic
2 cups chopped onion
1 14-oz. can tomatoes (or fresh tomatoes)
2 medium bell peppers, in strips (optional)
1 medium zucchini squash, cubed
bay leaf
fresh black pepper
1 1/2 tsp salt
1 tsp oregano or marjoram
1 1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme

Heat olive oil in a deep skillet. Add garlic, onion, and bay leaf, and saute over medium heat for about 5 minutes. Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft. Add zucchini, bell peppers, black peeper, and tomatoes. Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender. Serve hot, warm, or at room temperature.

There you go! This is one of many ratatouille variations out there. Enjoy!

Best Buttermilk Pancakes

2008-10-22T19:43:00.000-07:00

2 cups Flour

2 Tbs Sugar

2 tsp Powder

1 tsp Soda

Mix these all together.

In a separate bowl mix the following:

2 cups Buttermilk

1/2 cup Milk -Sometimes I make it 3/4 to thin it out a bit

2 Eggs

1/4 cup Butter

Whisk the two together just until blended, don't whisk away all the lumps

Let batter rest for 5-10 min.

Pour on the griddle and enjoy! We LOVE these pancakes at our house

Aunt Heather's Rice Pudding

2008-10-15T17:38:00.000-07:00

This is yum!

2 Tbsp. butter
20 dashes salt
1 qrt. whole milk
1 qrt. half and half
1 c. rice
2/3 - 1 c. sugar

Cook low on stove maybe 1 - 1 1/2 hours.
Top with cinnamon.

Hawaiian Shredded Pork with Coconut Rice

2008-10-15T17:29:00.000-07:00

Shredded Pork

1 1/2 c. water
3/4 c. apple cider vinegar
3/4 c. ketchup
3/4 c. soy sauce
1 1/2 Tbsp. Worchestershire sauce
3/4 tsp. dry mustard
3/4 tsp. ground cloves
3/4 tsp. powdered ginger
3/4 tsp. pepper
3-4 lb. pork roast (you can get them in individually wrapped pkgs. of 3 at Costco)

Brown your pork roast. (I have never done this, just put it straight in the crock pot.)
Stick in crock pot for 5 hours on low with 4 c. of water. After 5 hours is up, shred your pork, but not too much. Make it so it's chunky, not tunafishy. Mix all of the above ingreidents in a saucepan on low. Pour this and mix around your pork roast still in the crockpot. Continue cooking on low for 2 more hours.

Coconut Rice

I use Jasmine Basmati rice and the normal water to rice ratios, but use coconut milk and skim milk instead of water. The recipe says to add 3 T. sugar, but I don't add it as it's already really flavorful. You can use lite coconut milk.

Ex. 4 cups of rice would need 6 cups of liquid. That's about 2 coconut milk cans and make up the difference with skim milk.

Dinner in One Pot

2008-10-14T21:15:00.002-07:00

1 lb. ground beef or ground turkey
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper

6 medium red new potatoes, peeled and sliced
2 large carrots, peeled and sliced
1/2 cup white or brown rice, uncooked
1 large onion, thinly sliced
1 can (10 3/4 oz) tomato soup mixed with two cans of water

In a large skillet, brown meat with seasoned salt, garlic powder, and pepper until no longer pink. Drain and set aside.
In a crockpot sprayed with cooking spray, layer half the potatoes, all the carrots, uncooked rice, beef mixture, onions, and the other half potatoes. Pour tomato soup mixture over top. Cook on low 8 hours.

The Complete Cafe Rio Salad

2008-10-14T21:15:00.001-07:00

I told a few of you I'd post a link to these recipes for Cafe Rio salads. I've tried parts of it here and there and its pretty good. I'm sure you can find the same recipes if you care enough to google it, but here is the link:

http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html

Cafe Rio Pork/Beef

2008-10-14T21:08:00.001-07:00

I'm posting this the NIGHT OF SUPPERCLUB so I don't forget tomorrow!!! I'm so proud of myself.

3 1/2-4 lb Pork Roast or Beef Roast
2 T Brown Sugar
1 tsp Red Cayenne Pepper
2 tsp Cumin
1 tsp Salt
1 Can Coke
1 cup Chicken Broth
2 cloves Garlic, minced
4 small onions, chopped
1 cup Brown Sugar

Night before: Mix together brown sugar (2 T), cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night. (I've never done this over night, just in the morning, and it's fine!)
Next morning: Add coke, chicken broth, garlic, and onions. Keep on LOW unitl ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in Salads, tacos, or burritos. yummy! serves 12

Easy Pumpkin Cake

2008-10-13T10:49:00.000-07:00

This recipe should have been posted a month ago. Sorry. It's from Amy H and so yummy.

1 large can solid pumpkin
3 tsp pumpkin spice
4 eggs
1 can evaporated milk
1/4 tsp salt
1/4 cup sugar

Mix well and pour into a 9x13 cake pan. Melt one cube butter. Add one package yellow cake mix to butter and stir until crumbly. Sprinkle over pumpkin. Bake for 45 minutes at 350 degrees. Cool and top each piece with whipped cream.

Sweet Onion & Zucchini Bake

2008-10-06T06:36:00.000-07:00

From Coming Home with Gooseberry Patch. I've tried this recipe twice now and it's been a hit both times. Plus, it's really quick and easy.

1/4 c. butter
3 c. sweet onion, thinly sliced
3 c. zucchini, thinly sliced
2 eggs, beaten
1/4 c. half-and-half
1 t. salt
1/8 t. pepper
1/4 t. dry mustard
1 c. swiss cheese, shredded (I used the Italian blend pre-shredded in a bag)

Melt butter in a large skillet over medium heat; saute onion and zucchini until tender. Arrange vegetables in a lightly greased 8x8 baking pan.
Comnbine eggs, half-and-half, salt, pepper, mustard, and 1/2 c. cheese. Bake at 375 degrees for 20 minutes, or until center is set.
Makes 6-8 servings.

Nutty Brown Sugar Squash

2008-10-06T06:27:00.000-07:00

This recipe comes from Get-Togethers with Gooseberry Patch. It's one of those cookbooks that is beautiful and I bought it and it's companion because they look so darn good. So it was really great when the recipes were really yummy too. Not just the pictures.

1 1/2 c. water
1 acorn squash, halved and seeded

Filling:
1 T. brown sugar, pakced and divided
2 t. butter, divided
salt and peper to taste
1/2 c. chopped peacans, divided

Pour water into a 13"x9" baking dish; add squash cut-side down and back at 350 for 45 minutes or until tender. Remove from pan and fill with sugar/butter/pecan filling.
Return to oven and back an additional 10 minutes.
Makes 2 to 4 servings.

Note: I doubled the filling above so, for example, 1 T. brown sugar is in each half. It didn't seem to go very far when it was divided.

Starla's Pumpkin Bars

2008-09-28T19:13:00.001-07:00

For those of you who know the woman whom I named these bars after, you'll understand just how memorable they are. Two years ago when I had my third baby Starla brought these over as a dessert and since I don't eat chocolate for my babies' first few months of life these were the perfect treat. So perfect, in fact, that I have thought about them for two years and finally got the recipe from her a couple of weeks ago. They were just as good as I remembered.

Bars:

4 eggs
1 cup oil (or Starla suggested 1 cup applesauce and they turned out perfectly)
2 cups sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 small can of pumpkin (I think it's about 14 oz)

Combine ingredients and bake on a greased jelly roll pan at 350 degrees for 30 minutes

When cooled spread on cream cheese frosting

Frosting
8 oz cream cheese
6 Tbsp butter
1 tsp vanilla
3 cups powdered sugar
Milk -- to make it the right consistency to spread

Beat with electric beaters and spread on bars.

**Be careful, this makes a big pan and they're addicting so you may want to have neighbors around to help you out. :)

Zucchini Enchiladas

2008-09-12T08:51:00.000-07:00

Thanks to all who made it to Supper Club this week. We had a great time trying various squash recipes and hopefully those will be posted soon. We also were favored with a surprise guest (Sis Ashton) and had so much fun hearing her stories and her wisdom on mothering. It was so fun.

I brought a little concotion I've been making a lot lately with our zucchini crop. You really can do just about anything you want with this. It's a super fast dinner.

1 lb browned meat (I normally use ground turkey or cubed chicken), set aside
In a skillet cook

3 Cups shredded zucchini and yellow summer squash

When cooked squeeze out as much water as you can (I tilt the skillet up and squeeze the zucchini with a spatula until most of the water is out)

To cooked zucchini add:
1 can black beans, drained
1 - 1 1/2 cups frozen corn
browned meat
salt & pepper

Wrap filling in either corn or flour tortillas. Top with red enchilada sauce and cheese and bake at 350 for 20 minutes.

Serve with fresh tomatoes and avocado (if you have it)

Summer Fruit Slush

2008-08-22T11:01:00.001-07:00

So it's not really an ice cream, but it's a refreshing summer treat!

Boil 6 cups water and dissolve 1-2 cups sugar (depends on how sweet you like it)

Add 6 more cups water

Add 1 can crushed pineapple and 3/4 cup lemon juice.

Put in freezer for about 8 hours or overnight. Just before you are ready to serve, start stirring to create a slush. If it is frozen solid, you may want to take it out earlier. Add 6 cups frozen berries and stir.

Simple Strawberry Ice Cream

2008-08-13T14:44:00.000-07:00

This recipe does not require an ice cream maker of any kind.

24 oz. container of frozen sweetened strawberries, cut into large chunks
Scant 1/2 cup sugar
1 1/2 cups heavy cream

Place berries and sugar in blender and blend on medium speed. With blender going, slowly add cream through opening in lid, stopping to stir the mixture several times so the ice cream is smooth. Pour into a shallow pan (or a pretty bowl, or individual dishes) and freeze at least 3 hours. Garnish with fresh strawberries, if you like.

Makes 1 quart.

Strawberry Ice Cream

2008-08-13T13:08:00.000-07:00

by: Macy Mauerman

I love this recipe!!! It is so easy and has such a great flavor! I make this in my old fashioned ice cream maker. So, I needed rock salt and a bag and a half of ice.

2 cups sugar
1 can evaporated milk
2 1/2 cups crushed strawberries
3 lemons squeezed
1/2 pt. whipping cream
3/4 tsp salt

1 quart milk

Blend together and then add milk (up to the line on your container). Freeze as always!!

Pineapple Cherry Pecan Ice Cream

2008-08-13T09:27:00.000-07:00

This is Rebekah Westfall's Recipe.

Combine:
Juice from 3 lemons
3 cups pineapple juice
4 1/2 cups sugar

Add the above as well as the following to the freezer:
1 cup drained crushed pineapple
2 pints whipping cream
6-7 cups milk
8 oz marachino cherries
Chopped pecans

Add just enough milk to bring the mixture to within 3 inches of the top. allow mixture to stand 10-15 minutes before freezing.

(Soaking nuts allows them to distribute better in the ice cream.)

Plain Frozen Yogurt

2008-08-13T09:05:00.000-07:00

Thanks to all of you who could make it last night. And thanks to Elisa for being such a great hostess. We had a great time trying out all kinds of yummy ice cream and I can't wait to see all of your posts. :)

I chose to do plain frozen yogurt last night because after trying it for the first time last fall in California it has become my newest favorite flavor. Apparently, I have been really out of the loop because I had NO idea there were so many yogurt places around here that serve it.

The recipe I found is really easy. I opted to take the even easier route and go with Greek yogurt rather than strain regular whole milk yogurt. Greek yogurt is very rich and creamy and not quite as tart as regular so I found that I didn't need as much sugar as the recipe called for. The result was exactly what I wanted. You can serve this with any kind of fresh fruit, granola, candy, etc. but for me, I'm a purist, I love it just the way it's name says it should be...plain.

RECIPE

2 16 oz cartons of Greek yogurt (found easily at Good Earth)
1/2 cup + 2 Tbsp sugar (taste to make sure you like it)

Stir in a bowl until sugar is dissolved. Refrigerate for 1 hour. Pour in ice cream maker and churn for about 1/2 hour. Freeze.

*You can buy my favorite ice cream make here and it comes with an extra bowl (definitely worth it).

Foil Dinners: Variations

2008-06-19T11:19:00.000-07:00

I didn't attend the latest Supper Club, but found these recipes for Foil Dinner variations (Oriental Chicken, Baked Apples, etc.) from Marta. Enjoy.

Panna Cotta

2008-06-13T10:56:00.000-07:00

I just tried this great recipe I got from a friend. I love this stuff. Certainly not low fat, but yummy.

1/3 cup milk (skim or reg)
1 envelope (.25 oz) unflavored gelatin (approx 2 teas)
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 t. vanilla

Pour milk into a small bowl and stir in the gelatin powder. Set aside for a least 5 min. While waiting for gelatin to soften, in a saucepan, stir together the heavy cream and sugar, and set over medium heat. Heat without boiling, to to completely dissolve sugar. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temp. When cool, cover w plastic wrap and refrigerate for at least 4 hours, or overnight, before serving. To serve, unmold from dishes upside down on a plate and top w fruit. (I do raspberries and drizzle homemade hot fudge on it.)

Hints:
1. If gelatin is separating in individual dishes in layers, cool entire mixture by stirring until closer to room temp, then poor into cups.
2. To unmold from dishes, dip dish in hot water for a few sec. run knife around edges.

Grandma Nellie's Surprise Cobbler

2008-06-10T13:31:00.000-07:00

1 1/2 C flour
1 C sugar
2 tsp baking powder
1/2 tsp salt
1 C milk

Mix into a batter and pour into a greased 9 x 13 pan or dutch oven. Batter will be thin.

If fresh fruit is used - use 6 cups sliced peaches, set aside in bowl.

If using bottled fruit - drained fruit (save juice) and cut in pieces, set aside in bowl.

In saucepan mix
1 C sugar
2 Tbsp cornstarch, heaping
2 C. water (I use the reserved juice to make up most of the liquid--1 1/2 C of juice + 1/2 C water)

Bring to boil, then add fresh fruit. Do not cook. Mix together and pour on top of batter. Batter will rise through the fruit.

Place dots of butter on top and sprinkle with 1 tsp cinnamon.

Bake at 400 degrees for 30 minutes. (not sure on dutch oven cook time)

Ziploc Omelets

2008-06-10T13:30:00.000-07:00

Ziploc Omelet
The best part is that no one has to wait for their special omelet!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shakes. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling boiling water for exactly 13 minutes. You can usually cook 6 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelet for a quick breakfast!!

Try it…it really works!!!

Great for camp outs too!

Camping Ideas...

2008-06-10T13:14:00.000-07:00

Since we are in the season of camping, and thanks to the great supper club at Paige's last month on this theme, I thought I share with you a few of the ideas we passed around.

Tin Foil Dinner: classic--meat, potatoes, carrots, onion, zucchini all wrapped up in a little pouched and baked in coals to perfection. Elizabeth said they like to add a little gravy or creamed soup to add to the yumminess. She also said she and Brigham have cook offs to see who's is better.

Perfect bite of steak: Paige buys cubed steak at the grocery store and then cooks each piece to perfect doneness. No mess or cutting and each bite is piping hot.

Corn on the cob: Put entire corn cob into coals. Cut until the outside is nice and charred. Open and eat. Yummy, smokey corn.

Dutch Oven Potatoes: I'm sure you all have a great recipe for this. We usually mix potatoes, onions, bacon and canola oil but I can't wait for Paige to post her recipe!

S'mores: you have to have s'mores at any campout. For supper club we tried a few different varieties including graham crackers with almond joys and reese's peanut butter cups. Any candybar would work but we all agreed their much better when the chocolate is melted. Apparently there are s'more sticks out there than allow you to carefully warm your chocolate too. Fudge Stripe cookies are also always an easy solution. We also roasted starbursts which were yummy!

Boiled Omelets. My sister-in-law Julie gave me this recipe and says its yummy and really easy. She says she did not write the recipe but it is too enthusiastic not to post it in it's original form. I'll post it above.

Grandma Nellie's Surprise Cobbler: Eden shared this recipe with us and it is my all time favorite peach cobbler (perhaps I'm biased). I've only ever made it with homemade bottled peaches and it is SO worth the extra effort. Again, recipe above.

Any other camping favorites? Please post what you like to do in the comments.

Chicken Piccata

2008-04-30T18:34:00.000-07:00

It's the last day of the month which typically for me means I've spent my monthly allotted budget for food and we are down to the bare minimum on fresh stuff. I've been wanting to try this recipe from Simply Recipes for a while but just haven't gotten around to it. Today as I was racking my brain for dinner ideas this came to mind and lucky for me it was all pantry ingredients (I skipped the fresh parsley). It was yummy and easy and I'm definitely making it again. I used chicken tenders instead of breasts which made it even faster and with Trader Joe's Rice Pilaf and frozen broccoli we had a quick and easy dinner that was amazing and no one would have known I have zero food in my fridge.

Thank you Elise!

Side Note: Spencer came home late last night and had to eat this reheated. He RAVED about it (he rarely raves about my cooking) we're definitely keeping this one.

Orange Julius

2008-04-09T12:34:00.000-07:00

I didn't make this last night but this was our standard smoothie growing up. My kids love it.

1/2 can oj concentrate
1 cup water
1 cup milk
2 cups ice
1/4 c sugar or 2 Tbsp agave nectar or honey
1 tsp vanilla

Blend til smooth. Very refreshing and great with popcorn.

Supper Club: April 2008

2008-04-09T10:01:00.001-07:00

We had a great night last night at Meg's house sharing smoothie recipes and eating chips and salsa. Macy's Power Smoothie made me think of an oatmeal chocolate chip cookie and I think my strawberry almond smoothie was liked as well.

My favorite part of Supper Club--besides all the yummy, yummy food consumed--is just the chance to sit for a couple of hours unhindered and chat with friends. Last night the topics of conversation ranged from chocolate cake to Facebook to visiting teaching to embarrassing shopping trips. Each month seems to bring a different flavor and tone to the conversation but one that is filled with lots of laughter.

Our March 2008 club night was at Macy's cute house and I was amazed at how much conversational terrain we packed into just those couple of hours. Macy littered her table with Easter chocolates, so as we chatted I contributed my part to ridding the world of too much Easter candy by consuming all the chocolates within arm's reach. That was the night for talking about blogs and what books we were reading and I went away with a new bunch of books to read and a list of blogs to add to my Google Reader.

Our February 2008 club night was a busy, busy evening at Mary's house where we learned new bread-making skills and tried out all kinds of different sugars. I think we had 15 women crowded into Mary's new kitchen munching on fresh-from-the-oven bread with butter and honey. Hmmmm. So, so good. There were a host of new recipes we each walked away with and a multitude of conversations to choose from while we waited for the bread to bake. There is nothing like warm bread and hot butter on a cold February night when you are among friends.

Can't wait for the next month's night or to see what's on the menu.

Fruit Almond Smoothie

2008-04-09T09:52:00.000-07:00

I discovered this smoothie a few months ago and I really like it. It is easy, quick and yummy---all characteristics of a great recipe to me.

I like to eyeball the amounts on a recipe like this and adjust for taste or sweetness, but for the sake of posting the recipe, I tried to come up with some general guidelines for amounts.

2 cups of fresh fruit (or frozen)
3/4 cup to 1 cup of almond milk (I use original or vanilla)
1 tsp. of honey
a handful of ice (if using fresh fruit)

I've made this smoothie with fresh strawberries, fresh blueberries and with frozen mixed berries. All of them turned out delicious. Enjoy!

Smoothies

2008-04-09T08:12:00.000-07:00

Power Smoothie
Macy Mauerman

1/2 cup oatmeal (cook in the microwave with water for 50 sec.)
1 1/2 cups of ice
6 oz milk
1 big tbsp of peanut butter
1 scoop of chocolate protein powder

Great for after a work out- to give your body some rebuilding power!

Banana Split

1 Banana
1/2 cup vanilla low-fat yogurt
2 tbsp orange juice concentrate
1/2 cup milk
2 tbsp whey powder (Natural or Vanilla)
6 cups crushed ice

Kilee's Salad

2008-04-07T19:32:00.000-07:00

I'm titling this "Kilee's Salad" because I got the recipe from her and because I would be shocked if she ever got on and posted her own recipe. :) This is a great summer salad.

Mixed greens, spinach, etc

Sliced Strawberries

Fresh Blueberries

Sugared Almonds (1:1 almonds and sugar, slowly melt sugar in a pan, add almonds, spread thin on a cookies sheet to cool.)

Blue cheese (as much as desired)

Dressing

1/3 C olive oil

1/3 C sugar

1/3 C red wine vinegar

2 tsp salt

dash of garlic powder

Sam's Moist Chocolate Cake

2008-04-07T19:01:00.001-07:00

We got this recipe from a family friend who is an amazing pastry chef on the side. This cake is seriously good and can be made a day or two in advance. This recipe is ALL Sam's.

Chocolate Cake

(from Gale Gand, modified for Utah's elevation)

Sugar 2 1/2 cups

All-purpose flour 2 3/4 cups

Cocoa powder, 1 1/8 cups (yep, that's CUPS)

preferably dutch-processed

Baking powder 2 tsp

Baking soda 2 1/4 tsp

Salt 1 1/2 tsp

Eggs 3

Milk 1 1/2 cups

Vegetable oil 3/4 cup

Vanilla extract 1 Tbsp

Very hot water 1 1/2 cups

Heat the oven to 350F degrees. Grease and flour pans (3 - 8X8 OR 1 9X13 and 1 8X8 OR 3 8" rounds)

Add sugar, flour, cocoa, baking powder, baking soda, and salt to the mixing bowl of a stand mixer(I used my bosch). Using the whisk attachment, whisk until dry ingredients are combined.

In a medium sized bowl whisk together the eggs, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix on low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter should be thin enough to pour.

Divide the batter into the prepared pans, making sure that it doesn't come more than halfway up the side of the pan.

Bake for 35+ (it can be as much as 50 minutes) until a toothpick in the center comes out completely clean. Cake can cool in pan. Frost with your favorite frosting or eat plain.

Sam's note: It actually gets even better on the second and third days. You can store it at room temperature covered with plastic wrap.

Chocolate Butter Frosting

Better Homes and Gardens New Cook Book

1/3 cup real butter, room temperature

1/2 - 3/4 cup cocoa powder (preferably Dutch-processed)

4 1/2 cups powdered sugar

1/4 - 1/2 cup milk

1 1/2 tsp vanilla

In bowl beat the butter until fluffy. Add the cocoa powder and beat until combined with the butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and vanilla. Slowly add in remaining sugar. Beat in additional milk if needed to make frosting spreading consistency.

*You'll need about 1 1/2 recipes to decorate a whole cake.

Julie's Pasta Salad

2008-03-13T15:23:00.000-07:00

My sister-in-law shared this with us last summer and I really liked the different twist on the original chicken-grape-salad. I know no other name for it so I have named it after her!

3 cups cooked chicken cut into cubes
2 cups raw bowtie noodles (cooked)

Dressing:
1 - 8oz bottle Kraft Coleslaw dressing
1 cup mayo
1 dash thyme
1 pinch ginner

Mix chicken with dressing, gently add pasta. Before serving add:

1 C diced celery
2 C. apples slices or chunks (soaked in leftover pineapple juice so they don't turn brown)
2 C red grapes cut in half
1 - 20oz can pineapple tidbits, drained well.

Serve chilled.

Crockpot Honey-Glazed Ham

2008-03-12T21:44:00.000-07:00

This is a really simple, yummy ham recipe that we have used for a couple of Easters. I found it on recipezaar, by "Meezer Girl". It's easily doubled or even tripled if you need to, and you have a big enough crockpot!

1 1/2 pounds ham (pre-cooked)
1/4 cup honey
1/4 cup orange juice (without pulp)
4 carrots (or as many as you want- I like a lot more than 4)

Peel and cut carrots into sections. Place ham in a crockpot with carrots all around. Mix honey and orange juice together and pour over ham and carrots. Cook on low 6-8 hours (or high 3-4 hours), or until carrots are tender, basting once an hour.

Lime Cream Cooler

2008-03-12T21:34:00.000-07:00

This is a fun and easy St. Patrick's Day treat-- or any day! It makes a lot, so you might want to half the recipe if you have a small group.

4 cups vanilla ice cream, slightly softened
4 cups lime sherbet, slightly softened
4 cups milk
6 0z. frozen lemonade concentrate
6 oz. frozen limeade concentrate
2 cups water
4 cups ginger ale

In a large punch bowl stir together ice cream, sherbet, and milk. In a pitcher stir together lemonade concentrate, limeade concentrate, and water. Pour over ice cream mixture. Add ginger ale; stir until slightly mixed.

Cashew Chicken

2008-03-10T19:26:00.001-07:00

I stole this from another cooking blog and thought I'd pass it along. I tried it and it was quick, easy, and tasty.

2 lbs. boneless, skinless chicken breasts

1/4 cup cornstarch

1/4 cup soy sauce

2 Tbsp. sugar

1/4 tsp. salt

1/4 cup oil (I used less)

1 1/2 cup chicken broth

3/4 cup cashews, unsalted

Cube the uncooked chicken. Mix cornstarch, soy sauce, sugar, salt, and chicken broth in a bowl. Heat wok or frying pan over medium heat. Add oil, add chicken. Saute until tender. Add liquid mixture to chicken. Simmer 2 minutes. Add cashews. Heat. Serve over rice.

Karob Cookies

2008-02-19T19:35:00.001-08:00

This recipe is from Melissa's sister-in-law Marianne and was included with the healthy recipes sent around. I was really wanting a treat today so we made these and they turned out wonderfully. I cut the recipe in half since I didn't want to deal with too many cookies, replaced the karob with semi-sweet chocolate chips I had on hand and made them really big. When my very picky brother commented that they were good I knew we had a keeper. I also think it's very fun that they have no flour and are gluten-free.

Karob Cookies
3 beaten eggs
¾ C honey
2/3 C blackstrap molasses
¾ tsp. vanilla
2 tsp. baking soda
½ C butter
1½ C chunky PB
4¾ C oatmeal
8 oz. karob chips or 3 C raisins
Preheat oven to 350°F. Mix eggs. Add honey, molasses, vanilla, soda and butter and mix until smooth. Mix in peanut butter, oatmeal, and karob chips. Spoon onto cookie sheets and bake at 350°F for 10-12 minutes. Yield = 6 dozen cookies. Let cool, as they are really sticky and messy until cooled. Layer in storage container with wax paper on each level.

Garden Zucchini Bisque

2008-02-17T18:22:00.000-08:00

I'm finally posting this from last month's soup supper club! This is a "Land O' Lakes" recipe.

2 tbs. butter
2 c. sliced (1/8 inch) zucchini
1 c. sliced ( ¼ inch) fresh mushrooms
½ c. (or 1 c.) chopped onion
¼ c. chopped fresh parsley
3 tbs. butter
3 tbs. flour
1 10 ¾-oz. can chicken broth
¾ c. whipping cream
pinch of pepper

In a saucepan, melt 2 tbs. butter; add zucchini, mushrooms, onion, and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender. Meanwhile, in another saucepan melt 3 tbs. butter over medium heat; stir in flour until smooth and bubbly. Add chicken broth; continue cooking, stirring occasionally, until soup is thickened. Stir in cream, pepper, and zucchini mixture. Continue cooking until heated through.

Tabouli Salad

2008-02-17T17:27:00.000-08:00

I put this together from several different recipes. Since it's a salad, it is pretty flexible, so you can play around with the flavors and what different things you like to add to it. Here's what I used:

1 1/2 cups couscous (put in 1 1/2 to 2 cups boiling water, and optionally add some salt; cook until the couscous absorbs most of the water, then remove from heat and fluff with a fork)

Let couscous cool a bit; add 2 Tbs. olive oil and 2 Tbs. lemon juice; stir.
Add 1 clove garlic, minced. Add 1 or 2 diced tomatoes; 1 diced cucumber; a few chopped green onions; some fresh chopped mint; fresh chopped cilantro or parsley ( cilantro is my favorite). Top with crumbled feta cheese. Optionally add salt, pepper, lemon juice to taste. Cool in fridge or serve at room temperature.

There are a lot of different variations on this. You could add olives, garbanzo beans, red or green peppers, raisins, cinnamon, onions, etc. Or leave as many things out as you want to. You can also use bulgur instead of couscous. Happy Tabouli making!

--Ginger

OVEN FRIED POTATO WEDGES

2008-02-13T14:04:00.000-08:00

This is from Holly Reynolds (BTW, if anyone else would like to type up their recipes and have me put it on the blog I am happy to do so.)

¾ teaspoon salt
½ teaspoon sugar
½ teaspoon paprika
¼ teaspoon ground mustard
¼ teaspoon garlic powder
3 medium baking potatoes
Cooking spray

Heat oven to 425. Mix salt, sugar, paprika, mustard and garlic powder. Gently scrub potatoes but don’t peel them. Cut into long thin wedges. Place potato wedges, skin sides down, in ungreased rectangular pan. Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered for 25 to 30 minutes or until potatoes are tender when pierced with a fork.

Baked Pears

2008-02-13T14:00:00.001-08:00

This is from my sister-in-law Cherisse.

6 ripe pears, peeled, cut in half and cored
1/2 C orange juice
1 C brown sugar
1 tsp cinnamon
1/2 tsp nutmeg

Combine juice, sugar and spice and put in the bottom of a 9 x 13 pan. Place pears on top with cut side facing up. Dot with butter. Bake at 350 degrees for 1 hour. Serve with ice cream.

Cherisse likes to double the sauce and then after the pears are done baking boil the sauce in a pot until it reduces down. I didn't have time for this but I'm sure it would be yummy.

Creamy Chicken and Wild Rice Soup

2008-02-13T13:50:00.000-08:00

Revised 10/9/11

2 Cooked Chicken Breasts, shredded (I gently boiled mine with a little season salt)

In a large pot saute:

1/2 C minced onion
1/2 C minced celery
1/2 C carrots, chopped

Add:

8 oz of chopped mushroom

1 package of Rice with Wild Rice minus the seasoning pkg (like Rice-A-Roni brand or Farmhouse)

6 C Chicken Broth

Bring to boil and cook for 20 minutes.

In a large saute pan melt

1/2 cup butter

stir in 3/4 cup flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp pepper

Seasoning package from rice

Cook for a couple of minutes making a thick roux, then stir in

3 cups half and half

Cook for a couple of minutes and add to broth and veggies, add chicken, stir and serve.

Cinnamon Streusel Cake

2008-01-17T11:38:00.001-08:00

Here's a quick easy way to dress up a yellow cake mix. It's really yummy!

Crumb Topping:

2 cups graham cracker crumbs

3/4 cup chopped nuts (I used pecans)

1/4 tsp. cinnamon

3/4 cup butter or margarine (I usually cut this back)

Mix dry ingredients together. Melt margarine and mix with dry to make crumbs.

Cake:

1 pkg. yellow cake mix

1 cup water

1/4 cup oil

3 eggs

In a 9 x 13 cake pan (spray with nonstick cooking spray) spread 1/2 of cake mixture and sprinkle with 1/2 of crumbs. Spread other half of cake mixture and sprinkle with rest of crumbs. Bake at 350 for 35-45 minutes or until done. Cool and drizzle with glaze.

Glaze:

1 cup powdered sugar

1-2 Tbsp. water

Cheese Potato Soup

2008-01-17T09:07:00.000-08:00

I was beginning to wonder if anyone ever checked this site so I'm glad that some of you are out there. Annie, thanks for the post and the motivation to finally get this thing up here. Sorry it took so long.

This recipe is, of course, from my mother and is really fast. You could substitue fat free canned milk if you wanted to lighten it.

Saute:
1 C onion
1 C celery
Add:
dash white pepper
2 Tbsp parsely flakes
3 C chicken broth
6-8 large diced potatoes
Cover and cook 20 minutes

White Sauce:
1/2 C flour
1 can evaporated milk
3 C milk (or you can do 2 C cream and 2 1/2 C milk)

Bring to boil to thicken careful not to burn the bottom. Add to potatoes, last stir in 3 C cheese. Do not bring to a boil after cheese is added.

For Broccoli Soup:
Leave out parsley and potatoes
Add frozen broccoli

Turkey Chili

2008-01-17T07:00:00.000-08:00

1 pound of ground turkey breast (can also use lean ground beef or chicken, if desired)
1 onion, chopped
1 clove of garlic, minced
1 green pepper, seeded and chopped
14 oz. pinto beans, drained
28 oz. diced tomatoes (sodium-free)
1 tsp. oregano
1/4 tsp. cumin
1/2 tsp. black pepper, freshly ground

Brown ground turkey breast in large pot over medium heat along with onion, garlic and green pepper. Add spices and beans. Stir for 1 minute. Add tomatoes and bring to a boil. Lower heat and simmer for 10-15 minutes, stirring occasionally.

You can also add chopped mushrooms or red onions to the chili, if you desire. I add a touch of Real Salt (brand) to this as well. I like it low sodium though.

This makes a yummy, hearty soup that will last for several days and gives you a great intake of veggies every time you eat it.

Homemade Chicken Noodle Soup

2008-01-14T19:32:00.001-08:00

This is one of those recipes that is to taste...here goes as best I can:
Coming to you from me from my Aunt Heather in Santa Clara, Utah

Boil 2-3 chicken breasts in water with about 1/2 of a chopped onion. (My aunt will also just put the whole onion in the pot to flavor the broth, as one of her children will not eat onion in any form) Add as much sliced carrots and celery as you would like.
Take the chicken out after it's cooked and shred it. Add it back to the broth along with a can of Swanson's low sodium chicken broth. Sometimes I will add bullion cubes if I think it needs more flavor.
Add a can of cream of chicken soup and a big dollup of sour cream. Typically at our house we use low-fat of both products.
Add egg noodles.
Eat it up!

Sugar Cookies and Vanilla Butter Frosting

2007-12-08T11:59:00.000-08:00

A fast recipe (for a sugar cookie) that is really soft and chewy!

3 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream

You all know about combining the liquids and the solids....
Bake at 350 for 8-10 minutes. Makes about 2 dozen so I usually double or triple the recipe.

Vanilla Butter Frosting

I think this is from my Betty Crocker cookbook. I always have it out of the binder and into my most commonly used recipes binder.

1/3 c. soft butter
3 cups powdered sugar
1 1/2 tsp. vanilla
About 2 Tbsp. milk (I always put in more until it's a good consistency)

Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

Graham Cracker Cookies

2007-12-05T12:18:00.000-08:00

This is one of my families favorite holiday cookies and they are SUPER easy. They are best baked in a metal pan but glass works fine - just cook them a little longer.

16 graham crackers (about 2 cups) finely ground in food processor or blender
1 can sweetened condensed milk
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Mix ingredients well in bowl. Press batter into a 9x9 reall well greased and floured pan. Bake at 375 degrees for 20 - 30 minutes. Cool in pan. Invert pan onto large cutting board sprinkled with powdered sugar. Cut into squares and roll in powdered sugar.

Blessing Mix

2007-11-19T12:56:00.000-08:00

Even though this isn't really a recipe, I got it from a friend and thought I'd pass it on. Not only is it a tasty, colorful mix, it also is something fun for Thanksgiving!

*The seeds are shelled sunflower seeds

Blessing Mix

Bugles – Shaped like a cornucopia or Horn of Plenty, a symbol of our nation’s abundance.

Pretzels- Arms folded in prayer, a freedom sought by those who founded our country.

Candy Corn – The sacrifice of the Pilgrim’s first winter. Food was so scarce that settlers survived on just a few grains of corn.

Seeds – The promise of a future harvest one will reap only if seeds are planted and tended with diligence.

M&M’s – Memories of those who came before us to guide us to a blessed future.

Hershey Kiss – The love of family that sweetens our lives.

Caramel Apples

2007-10-21T19:57:00.000-07:00

Every fall for FHE my family makes caramel apples and every fall when we're finished I think, "I'd like to know how to make these and have them turn out pretty." Well, this year our fellow supper club member, Melissa, made nearly 200 of these beautiful little confections and she was kind enough to show me how. I am posting this merely because I have seen her posting record (zero) and know that this is a project you will have a great time doing.

Supplies: The easiest way to do these is to stock up at a restaurant supply store like Orson Gygi in SLC or the new replacement for Shepherd's Candy. There are a few other little shops around here that sell some of the products as well.

Apples : Melissa suggested Jona Golds (we get them at Allred's fruit stand) and I love them. You could use any tart apple though.

Sticks : they sell wooden sticks with a sharpened end that work really well or a really thick sucker stick.

Caramel: Peter's caramel comes in a 5 lb block and works really well. You can get it at the above stores or a few other places in town. It's a bit expensive ($15 - $18 a brick) but easy to work with and fast. A five pound brick will do at least 24 nice sized apples. If you're dying to make your own, contact me and I can give you a recipe. (I have yet to have any of my 4 attempts turn out but I'm pretty sure I've figured out the solution.) If you have your own recipe CONTACT ME. I'd like to know it. Obviously making your own caramel is considerably less expensive.

White Chocolate: I love using VANILLA A'PEELS found at the above stores. They melt easily and set up really nicely and have a mild flavor. I have used white chocolate chips and do not recommend them.

Chocolate: depending on your taste you could use milk or dark chocolate. Again I like the MILK CHOCOLATE A'PEELS. Use don't have to worry about tempering the chocolate at all. I have used chocolate chips for this as well and they just didn't set up as nicely as the a'peels.

Candy: For your decorating you could really use anything you want. I've tried: oreos, cinnamon-sugar (a favorite), mini chocolate chips, heath toffee bits, butterfingers, snickers, any candy really or just swirl the two chocolates

Cellophane bags and ribbon for gift wrap.

1. Wash, stem and dry COLD apples. Insert stick and lay on parchment paper (waxed paper will melt to the apple) on a cookie sheet. One cookie sheet will hold about 12 apples.

2. Cut caramel in big chunks and melt in microwave at 1 minute intervals--stirring in between--until REALLY runny.

3. Dip COLD apples in caramel and set back on tray. I scrape all the caramel off the bottom of the apple so you don't get a huge puddle. I also reheat the caramel after about every 3rd apple to keep it runny. Place apples back in fridge until caramel is cold. About 15 minutes.

4. Melt chocolates in two different deep bowls. At about 30 second intervals--stirring in between. Dip caramels apples in chocolate of choice. Hold apple over paper plate and cover with desired candy. Using a fork drizzle alternate chocolate on top. Place back in fridge.

5. When set package in cellophane bags (will keep longer) and store in fridge. Before eating leave out on the counter for at least an hour so the caramel is not rock hard.

ENJOY!!! These are SO fun. Let me know if you have any questions.

Jan's Chili

2007-09-29T17:42:00.000-07:00

For some reason this chili is RAVED about every time my sister makes it. It is SO easy and tastes fantastic. When the weather gets cold and rainy, we have to find something to look forward to, for me, that is SOUP!

1lb hamburger
7oz stewed tomatoes
32 oz pork and beans (baked beans, Bushes original brand is great)
8 oz chili sauce
1/3 onion
1/3 green pepper
chili powder to taste

Brown hamburger, gr pepper, and onion. Drain grease. Add remaining ingredients and heat through.
*when we make this, we puree the stewed tomatoes because the chunks are a tad chunky, and depending on who makes it, we don't always use all the tomatoes. Do it to taste.
*we also cut the onion and pepper very small - I think that is why the boys love it so much, no chunky veggies.

Spinach Smoothie

2007-09-21T13:40:00.000-07:00

I have been looking at this recipe on Mary's cooking blog for quite some time. I knew it would be yummy and I was so excited that it included 3 cups of healthy greens, but I just haven't gotten around to it. When I told Spence about it he said, "yuck!" and when I told my kids we were going to have "green smoothies" today they too were skeptical.

Well, we finally tried them today. After I blended it all up I actually got a little nervous. I thought the first few tastes might be good but I'd probably be choking it down by the end. Boy was I wrong! It was fabulous from the first sip to the last drop. My kids even asked for seconds! and Spencer thought it was yummy too! So, if you're looking for more ways to get in those veggies try this out. I love that you still have all the fiber from the veggies and fruit and are not just drinking juice. Here are a couple of links for the health benefits of kale and spinach. If you want to learn more, google has all kinds of resources.

The kids say they still prefer their "pink fruit smoothies" but I'm hoping to convince them to GO GREEN!

French Egg Bread

2007-09-20T21:07:00.000-07:00

This is the bread recipe I brought to the September Supper Club. I cannot harp on any of you for not posting yours yet (except for Eliza--thank you) but really girls...this is so easy. This bread is one of my favorites because it's pretty fast. You only let it rise once and then you shape it and bake it right away and it makes two huge loaves.

I also brought pear jam but that recipe comes straight from the MCP packaging box so I won't post it here.

In a bread mixer (if you have one):
Dissolve
1 1/2 cups warm water
2 Tbsp yeast

Stir in
1 1/2 cups luke warm milk
1/2 cup sugar
2 tsp salt
3 eggs
1/4 cup oil
6-7 cups bread flour

Knead until smooth and elastic (soft dough but not so soft you can't work with it) let double in bulk, split in two and shape into long loaves. Place on one greased jellyroll pan. Glaze with 1 egg and sprinkle with sesame seeds. Cut diagonal slits across the top.

Bake 350 degrees for 30-35 minutes

Mint Chocolate Chip Ice Cream

2007-09-20T20:58:00.000-07:00

If you grow your own mint...or have a neighbor who has oodles...here is a yummy recipe for some homemade ice cream. I made this a couple of weeks ago in our favorite ice cream maker and we really liked the texture and flavor. Using real mint was really fun but, to be honest, to me it tasted a little "leafy" (although my mother could not detect it). I may have to try extract the next time.

(photo courtesy of simplyrecipes.com)

Oreo balls

2007-09-19T14:07:00.001-07:00

I haven't tried these, but they sound pretty yummy. Not too healthy, but yummy! I got the recipe the same place as the raspberry bars

1 bag Oreo cookies, blended in food processor until fine.
Mix with 8 oz. cream cheese and refrigerate.

Roll into 1/2"-1" balls and freeze.

Dip in dipping chocolate.

Raspberry Bars

2007-09-19T14:02:00.000-07:00

Set oven to 375.

Crust:
Mix together:
2 cups flour
1 cup margarine
1/2 cup powdered sugar.
Press into 9x13 pan. Bake for 15-17 minutes or until edges are slightly brown.

Immediately spread approximately 1 cup raspberry jam over crust and let cool.

Whip together:
6 oz. cream cheese, softened
2 Tbsp. milk
Add 8 oz. white baking chocolate (or vanilla milk chips)
Mix until smooth

Spread over raspberry layer and refrigerate.

Top with 4 oz. semi-sweet baking chocolate (again, choc. chips okay) and 2 Tbsp. shortening. Melt together and spread on white chocolate layer. Chill.
*It's easiest to rotate the pan to spread the chocolate - if you try to spread it with a spatula it mixes with the white.

Thai Chicken Fettuccine

2007-09-19T13:58:00.001-07:00

Here is the pasta dish from Needlebees.

1 cup salsa
1/4 cup creamy peanut butter
2 Tbsp. orange juice
2 Tbsp. honey
1 tsp. soy sauce
8 oz. uncooked fettuccine
3/4 lb. boneless skinless chicken breasts, cut into strips
1 Tbsp. oil
1 med. red pepper, julienned
1/4 cup minced fresh cilantro (optional)

For sauce, in a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high for 1 minute. Set aside.

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until browned. Add red pepper; cook and stir until crisp tender.

Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.

Yield: 4 servings

Jaques Torres's Secret Chocolate Chip Cookies

2007-09-18T09:17:00.000-07:00

I'm always on the lookout for a really good chocolate chip cookies (meaning soft and chewy) and I tried this one a couple of weeks ago and really liked it. The original is from Martha Stewart but I made a few tweeks for my tastes. I'll post the half recipe because that makes 4 dozen but I'm thinking next time I make them I'll do a whole recipe and freeze half of them...yes, I can be my own Otis Spunkmeyer.

1 cup butter
3/4 cup plus 2 Tbsp granulated sugar
1 cup plus 2 Tbsp packed light-brown sugar
2 large eggs
1 1/2 cups plus 1 Tbsp pastry flour
1 1/2 cups bread flour

1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 Tbsp pure vanilla extract
1 pound chocolate (I'm not sure that I used quite a pound of chocolate but pretty close. I cut up a blue Symphony Bar and then made up the difference with semi-sweet chocolate chips.

Cream butter and sugar, add eggs. Sift dry ingredients together and add to sugar mixture. Add chocolate. Bake at 350 for 9 to 10 minutes. Until cookies look just almost done---if you like yours soft and chewy.

For leftover dough freeze in balls and bake later on for about the same cooking time or one to tow minutes longer.

(photo courtesy of marthastewart.com)

Peanut Butter Cookies

2007-09-15T16:03:00.000-07:00

1 cup peanut butter
1 cup sugar
1 egg

Mix together and drop onto greased pan (sometimes I'm able to roll the dough into a ball. It just depends on the consistency of my PB).
Bake at 350 for about 8 minutes.

I know what you're thinking.....this recipe sounds crazy but they are actually pretty good. My sister got this recipe from a friend. It really came in handy for her when some neighbors came over. The wife was allergic to gluten so my sis was glad she could offer them gluten-free cookies!

Wheat/White Bread

2007-09-12T11:17:00.000-07:00

This is the recipe for the bread I brought to supperclub last night.

Combine:
3 c. warm water
1/2 c sugar
1 T salt
1/4 c oil
1/2 c powdered milk

Add 6 c. whole wheat flour
Add 2 T. instant yeast
mix and let sit for about 20 min (so the yeast can do it's thing)

Add 2 c. white flour
(optional add 1 c oats for more hearty oaty bread, my mom always does this)
Set on knead, about 5-6 min
Let it raise to top of bowl or so

Turn out, make into 3 medium loaves (or 2 big, or 4 small....)
let raise until round over the top of pan
Bake at 350 for about 25 min.

*This recipe calls for 8 c flour total. It's your choice how much wheat or white you use. This recipe is just what I've figured to be the perfect ration for wheat bread, with a slight white flavor. Enjoy!

French Dip Sandwiches

2007-08-31T13:11:00.000-07:00

There's really no big secret to this recipe, it's just really easy and yummy and my family has been loving it lately. I just slow cook a roast all day in the crockpot and then purchase our favorite baguettes and put it all together. Since our family is still small we'll have roast etc. one day and a couple of days later have the sandwhiches with the leftovers.

Roast
In crockpot put
1 roast
1 sliced onion
bag of baby carrots
a little salt
2 C beef broth

Slow cook all day.

The baguettes are from Classy Cuisine in Riverwoods. You buy them for $2 par-baked and stick them in the oven at 350 for 8 minutes and they come out crusty on the outside and soft on the inside.

Slice open the baguette, put in meat and serve with leftover sauce. You can also add cheese and carmalized onions.

Zucchini Brownies

2007-08-31T13:00:00.000-07:00

Since the bounties of the harvest are upon us I thought I would post one of my favorite zucchini recipes. Eden actually brought this to the August Supper Club. I've always attributed this recipe to our neighbor, Leslie E., since she is the only one I recall ever making them, but my great aunt recently informed me that it's actually my Grandma Jesperson's recipe (which makes sense because she and Leslie were next door neighbors for years). The original recipe says that the chocolate chips are optional but I personally think they are a must. Anyway, we LOVE it and I've been freezing my extra grated zucchini so I can make this in the coming months.

Cream:
1/3 C oil
1 egg
2 tsp vanilla
1 1/2 C sugar

Sift together:
2 C all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/4 C cocoa powder

Add to creamed mixture and then add:
1 C nuts (optional - I don't add them)
2 1/2 C grated zucchini

Spread in 9x13 greased pan and sprinkle with 1/3 C semi-sweet chocolate chips.

Bake 350 degrees for 20 - 25 minutes or until toothpick comes out clean.

Hershey's Creamy Frosting

2007-08-30T15:35:00.000-07:00

It was requested that I post the chocolate frosting I use on the chocolate eclair cake. This is just the frosting in the hershey's cookbook and it tends to be what I go off of. This is a very small recipe though so I at least double it. Then, to top the chocolate eclair cake, I make me much thinner(so just add more milk) so it's easier to put on the cake and goes with the consistancy of the dessert better!

3T Butter
3 T Cocoa
1 T Corn Syrup
½ t Vanilla
1 c. Powered Sugar
1-2 T Milk

Peach Cobbler

2007-08-22T20:00:00.000-07:00

My Mom found this recipe years ago in the Deseret News. We love it!

Filling
Combine:
7 c. peaches, peeled and sliced
1/2 c. sugar
2 T. flour
1 T. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water

Topping:
1 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
4 T. butter
2 eggs slightly beaten

Combine all and beat until smooth. Drop over peach filling.
This is really thick and so I microwave (45 sec. or so) it so it covers more of the peaches instead of just falling in big globs.

Bake at 375 for 35-40 minutes.

Thanks for letting me join Supper Club! It's fun to be back!

Chocolate Eclair Cake

2007-08-22T10:19:00.000-07:00

Here is the dessert I forgot to post from last month!

2 small boxes French Vanilla pudding
4 1/2 c milk
1 12 oz cool whip
Graham Crakers - around 3 packs

Mix pudding, milk; add cool whip. Line pan with crackers - alternating with pudding. Thin chocolate frosting on top!

Flank Steak Marinade

2007-08-22T10:13:00.000-07:00

My little family was sick last week so I couldn't make it to Supper Club so here is my favorite grilling marinade.

1/2 c Soy Sauce
2 Tbsp. Lemon Juice
2 Tbsp. Canola Oil
1 tsp. Gound Ginger
1 Tbsp. chopped Onion
1 clove minced Garlic
1/4 tsp. Black Pepper
Herbs to taste

Mix ingredients well; Grill as desired. This can be used for any meat. My favorite is with Salmon. It's SO good, even cold the next day!
*I often use sprite or fresca in place of the lemon juice, sometimes extra too, cause it can get a little salty.

Grilled Reuben Sandwich

2007-08-19T21:02:00.000-07:00

These are so quick and yummy you’ll hardly notice you even had to cook dinner.

Yummy bread: sourdough, rye, cracked wheat, etc
Pastrami (I’ve been liking the Turkey Pastrami lately. Harvest Fresh has one that is a little pricey but oh-so-good.)
Provolone or Swiss Cheese
Sauerkraut
Lite House Thousand Island Dressing (I added a little ketchup because it wasn't quite sweet enough for my taste.)

Assemble sandwich, butter bread and grill on stove or panini grill.

Char-Grilled Honey-Braised Chicken

2007-08-15T13:17:00.000-07:00

Okay, this is my first time posting, so let's see if this works! This is the grilled chicken recipe I brought to the August Supper Club...

Char-Grilled Honey-Braised Chicken
(Bun Ga Nuong)

1 lb. Boneless, skinless chicken breasts
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 Tbsp. brown sugar
2 cloves garlic, minced
honey

Cut chicken into large chunks or strips. Combine brown sugar, soy sauce, lime juice, and garlic. Pour over chicken and marinate in refrigerator about 30 minutes (or longer). Brush with honey and grill about 10 minutes. Garnish with chopped peanuts, cucumber, and lettuce. Drizzle with extra honey.

Raspberry Chicken

2007-07-21T14:42:00.000-07:00

Someone brought this to us when we had our baby and it was so yummy! I already made it again. It is great served with rice pilaf and glazed broccoli.

Raspberry Chicken

4-6 chicken breasts
4 T butter (or less)
¼ cup onion, chopped finely
6 T. raspberry jam
6 T. red wine vinegar
1 pint whipping cream
½ cup sugar

Optional: Marinate chicken in Italian dressing.

Salt and pepper chicken. In large skillet melt butter. Add chicken and onion, cook completely. Remove chicken from pan. Add jam and vinegar to butter onion mixture and bring to full boil- boil 1 min. stirring constantly. In a separate bowl whip cream and sugar. Stir into onion mixture. Return to a boil and pour sauce over chicken and serve.

*I substituted 1 cup fat free half and half (Land O Lakes brand) for 1 cup of the whipping cream and it worked fine.

Chex Caramel Corn

2007-07-11T21:32:00.000-07:00

This is a fun and easy snack to make for whenever. But be careful it can be addicting!!!

4 1/2 cups of Corn or Rice Chex Cereal
4 cups of popped popcorn (one bag)
1/2 cup of honey roasted peanuts
1/4 cup of butter or margarine
1/3 cup of brown sugar
2 Tablespoons of light corn syrup
1/4 teaspoon of vanilla

Directions:

1- In large bowl combine chex cereal, popcorn, and peanuts.
2- In a small microwavable bowl combine brown sugar, butter, corn syrup, and vanilla. Microwave for about 2 minutes or until boiling. Pour over cereal and mix well.
3- Microwave for 1 minute intervals for about 4- 5 minutes, stirring after each minute. Be careful not to burn it, just check in between each minute and decide when it looks well coated then stop.
4- Spread out on wax paper to cool. Store in a gallon Ziploc bag.

Salsa Verde

2007-07-11T14:24:00.000-07:00

We are part of a fruit and vegetable co-op that lets us get all sorts of good stuff every other week from the local farmers market. This week we got a ton of tomatillos for free so I tried out a new recipe from allrecipes.com. It was super easy to make and I served it over enchiladas and quesadillas. We also just dipped chips in it. We thought it was yummy so I thought I'd share!

INGREDIENTS
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile pepper, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water
DIRECTIONS
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.
*I pureed everything in my food processor and it worked well. I also didn't mince the chile pepper and I used dried oregano.

Good Old Fashioned Pancakes

2007-07-11T13:47:00.000-07:00

My kids and I got a book the other day that mentioned making homemade butter. We decided to make it one night for dinner along with pancakes. Both were equally delicious. This pancake recipe comes from my sister-in-law Jenny.

1 1/2 C all-purpose flour

3 1/2 tsp baking powder

1 tsp salt

2 Tbsp sugar

1 1/2 C milk

1 egg

3 Tbsp butter

Sift dry, add wet, mix til smooth, cook on warm griddle.

Fruit Soup

2007-07-11T13:20:00.001-07:00

This is my sister-in-law Tami's recipes. She grew up using it as a main dish but I come from a family with 5 brothers and fruit soup would never have passed as a main dish. I personally could eat this for breakfast, lunch and dinner and, with all the leftovers from last night, I probably will. The base is a tangy, orange juice-tapioca mix that compliments the sweet fruit nicely. It's also really easy to make.

5 C water
4 Tbsp quick-cooking tapioca
1 - 12 oz can frozen orange juice concentrate
2 Tbsp sugar

Place tapioca and water in saucepan. Bring to boil, stirring constantly. Cook until thick and tapioca is clear. Remove from heat, add sugar, dash of salt and orange juice. Blend, Cool. Stirring once after 15-20 minutes. Cover and chill. Add fruit with juices: watermelon, cantaloupe, honeydew, peaches, pears, red or green grapes, strawberries, bananas, canned fruit, cocktail fruit.

Fresh Blueberry Cream Pie

2007-07-11T13:06:00.000-07:00

My aunt posted this recipe a year ago on our family website and I've been dying to try it ever since. I love blueberries and I figured they'd have to be fabulous in a pie. It turned out well and was not super-sweet which I really liked. My dad insisted on trying a piece before I went to supper club and he recommends it with a scoop of vanilla ice cream. This will have to become one of my new favorite summer recipes.

p.s. Please excuse the photography. My camera is...well...challenged, but hopefully that situation will be rectified someday soon. In the mean time, I am determined to take photos of the recipes I post and you'll have to live with some less-than-lovely pictures.

Main Ingredients:

1 cup sour cream (fat-free or low fat works great)

2 TBL all-purpose flour

¾ cup sugar1 tsp vanilla extract

¼ tsp salt

1 egg beaten or egg beaters

2-2 ½ cups fresh blueberries

1 unbaked deep dish pie shell

Topping Ingredients (I doubled the topping) Combine and set aside

3 TBL all-purpose flour

1½ TBL butter3

TBL chopped pecans

Combine first 6 ingredients; beat about 5 minutes at medium speed until smooth. Fold in blueberries. Pour into pie shell and bake at 400 for 25 minutes. Remove from oven and sprinkle with topping. Bake for an additional 10 minutes. Chill 2 hours before serving.ENJOY!

July Supper Club

2007-07-11T12:59:00.000-07:00

Supper Club last night was great! For all of you who couldn't make it we really missed you and thank you to all of you who could come. Our theme was salads and desserts and we definitely had plenty. I don't know about the rest of you, but it took me awhile to fall asleep thanks to that nice sugar buzz. Paige was an excellent host and it was so fun to see her home and talk with you all until late into the night! Please post your recipes as soon as you get a chance. And if you make anything yummy during the weeks to come post that too!! Also, add labels (at the bottom of the screen) to your posts so we can organize things easily and make sure you press publish post!

I hope you don't mind but there may be some periodic color/format changing of the website. If you have an oppinion, well...okay I'd love to hear it. Thanks for all your ideas and recipes!

Broccoli Quiche

2007-07-10T08:31:00.000-07:00

This recipe is straight from The Joy of Cooking, but Megan and Cissy wanted me to write it down, so here it is.

Prepare and bake pate brisee (I use Martha Stewart's recipe for the food processor) in a two-piece tart pan and glaze with egg yolk.

Beat together:
3 large eggs, lightly beaten
1 1/2 C. creme fraiche, heavy cream or half cream and half milk
s & p
pinch of nutmeg

Saute 1/2 red onion, chopped, and 1 clove garlic, minced in olive oil until soft. Blanch and drain 2/3 cup broccoli florets.

Spread onions, broccoli and 3/4 C. grated gruyere on the bottom of the pie shell. Cover with custard. Bake 375 until the filling is browned and set, 25-35 minutes.