Bon Apetit!

My new favorite homemade bread recipe

2012-01-21T15:56:00.003-07:00

This recipe is from the book Artisan Bread in Five Minutes a Day.

Oatmeal Bread
Makes three 1 1/2 lb loaves

1 3/4 C lukewarm water
1 C whole milk (though regular works fine too)
1/2 C pure maple syrup
1 1/2 TBSP yeast
1 TBSP Kosher salt
1/4 C neutral-tasting oil (I use melted butter)
1/2 C oat bran
1/3 C wheat bran
1 1/2 C old fashioned rolled oats
1/2 C whole wheat flour
4 1/4 C unbleached all-purpose flour

1. Mix the yeast and salt with the water, milk, maple syrup, and oil in a 5-quart bowl, or a lidded food container.

2. Mix in the remaining dry ingredients without kneading (use spoon, food processor, hand mixer w/ dough hooks). If using hands, you may need to wet your hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses, about 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next 8 days.

5. On baking day, lightly grease a 9x4x3 loaf pan. Dust the surface of dough with flour and cut off a 1 1/2 lb (cantaloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Elongate the ball into an oval and place it into the prepared pan. Allow to rest and rise for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).

7. Twenty minutes before baking time, preheat the oven to 350, with an empty broiler tray on any other shelf that won't interfere with the rising bread.

8. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45 to 50 minutes, or until deeply browned and firm.

9. Allow to cool before slicing and eating.

**okay, time for my notes. The list looks long. It really isn't that bad, it just takes a lot of time to rise. I have found that sometimes my fresh dough needs even longer than 40 minutes to rise. It is very important to add the water and the boiler tray--it makes the bread AMAZINGLY yummy and crunchy on the top, and moist and wheaty-sweet, and healthy tasting on the inside. I know fresh hot bread straight out of the oven is tempting, but let it cool for a bit, otherwise the loaf doesn't set up as well. It is soo good! I wish I could make this every day!

Hearty Beef Stew-for Erin!

2012-01-21T15:51:00.003-07:00

This recipe is from Mel's Kitchen Cafe. It was definitely more work than a typical beef stew, but it paid off!

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html

The Yummiest Pie Crust EVER!!!

2011-10-28T11:18:00.000-06:00

Butter Pie Crust
1 1/4 C flour
1/4 C salt
1/2 C Frozen butter
1/4 C ice cold water

Mix the flour and the salt together. Grate butter with a cheese grater and cut in. Add ice cold water 1 TBSP at a time. Refrigerate 4 hours or overnight.

The Yummiest Quiche EVER!!!

2011-10-28T11:14:00.002-06:00

Quiche
1 1/2 C grated Gruyere cheese (in the fancy cheese section)
8 oz sliced button mushrooms
1 medium diced onion
1 red bell pepper
1/2 TBSP thyme
1/2 tsp salt
1/4 tsp white pepper (I just use regular)

Batter:
4 eggs
1 1/2 C milk
3 TBSP flour
1/4 tsp salt
1/4 tsp dry mustard powder (I scoop this generously)

1. Preheat oven to 375 degrees
2. Saute mushrooms, onion, and pepper with thyme, salt, and pepper
3. Combine batter and whisk together
4. Line pie pan with pie crust
5. Layer cheese, then veggies, then pour batter over pie
6. Bake at 375 degrees for 45-60 minutes, until jiggles.

Make this quiche only using the Butter Pie Crust recipe I posted if you want it to be the best. Accept no substitutes. It is totally worth it, I promise!!

Christmas Cranberry Salsa

2011-10-22T11:34:00.002-06:00

1 bag cranberries (fresh or frozen)

2/3 C sugar

juice of 2 limes

1 sm can chopped green chilies

1 bunch green onion

1/2 t garlic powder

Blend all ingredients in food processor or blender

Spread 1 8 oz cream cheese and top with salsa

Serve with crackers

Striped Cucumber Cups- by Suzie Romans

2011-10-04T22:34:00.003-06:00

2- 8 oz. cream cheese softened
1 package Ranch Dressing mix
1/2-1 cup finely chopped ham
2 Tbl. sour cream

Using a vegetable peeler, peel several strips lengthwise to create wide stripes. Or, using a fork, score the peels to create finer stripes. Cut cucumbers crosswise into 1/4 inch thick rounds, and scoop out the seeds with a spoon, forming a well in each slice. Making the filling...
In a blender or food processor, combine cream cheese, ham, dressing mix and sour cream until completely blended. Spoon the filling into a pastry bag and pipe filling into the wells of the cucumber slices. You can also put filling on celery, carrots, crackers, bagels, or cherry tomatoes.

Thai-Style Coconut Chicken

2011-09-27T22:05:00.004-06:00

This is our "go-to", "never-embarassed-to-have-someone-over-to-eat-this", most deliciously easy Thai food recipe ever! We've made it at least 15 times in our 2 years of marriage.

It isn't copying and pasting very nicely, and I'm too lazy to type it from my cookbook...so if you want to make your tastebuds happy, click here: http://www.bettycrocker.com/recipes/thai-style-coconut-chicken/1273016a-f6f7-42f7-acf5-70e80584324e

Toni's Tortilla Soup

2011-02-07T11:34:00.003-07:00

Easy, low-fat, and delicious!

1 lb chicken, cooked and shredded
2 cans chicken broth or 28 oz
1/2 C uncooked rice
1 C salsa (any kind)
1 t cumin
1 can corn
1 T chopped cilantro
2 T lime juice
tortilla chips

Combine all ingredients except the chips in a soup pot. Bring to a boil then reduce to a simmer. Simmer uncovered for 45 mins. Top with chips.

Homemade Potstickers

2011-01-13T13:03:00.003-07:00

mThis is one of our very favorite recipes. I dare you to try it!

Chinese Dumplings

We have only made the pork version, as I much prefer pork to shrimp. We also have never made our own wrappers. It just looks like too much work! You can find them in packs of 50 at any Asian market for a couple bucks. This recipe makes around 70-80 I think.

Basil Pesto

2011-01-12T14:58:00.004-07:00

I'm on a roll! So is this great food! We ate this last night and it instantly made it to our list of top favorite recipes. It is also from the Moosewood Simple Suppers cookbook.

Look Here

We ate ours on a bed of bowtie pasta with some cherry tomatoes on top. Delicious!

Navajo Stew

2011-01-11T07:32:00.003-07:00

It sounds a little weird, but let me tell you, it tastes delicious! And its very healthy! This recipe is from our new favorite cookbook, Moosewood Restaurant Simple Suppers.

Serves 4; Time: 55 minutes

2 medium sweet potatoes (not more or the balance is off)
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 TBSP vegetable oil
1 TBSP ground cumin
1 tsp salt
1/4 tsp black pepper
1 15-oz can of tomatoes
1 TBSP canned chipotles in adobo sauce (we used about 1/2 tsp of chipotle spice that we borrowed from a friend which toned down the unique flavor and was JUST PERFECT. I'll leave a comment when I can find out exactly what brand of that spice she uses)
1/2 C chopped fresh cilantro
1 15-oz can of butter beans or black beans, drained
flatbread (tortilas, lavash, pita, or naan)
plain yogurt, sour cream

Preheat oven to 450. Lightly oil a baking sheet.

Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil,, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.

The Yummiest Coconut Cake Ever!!

2011-01-10T16:04:00.004-07:00

I've been meaning to post about 1000 recipes on here since this blog's creation. I am ashamed to say that this is my first! But it is well worth the wait, let me tell you! This cake is good! For those of you who tried it over Christmas, this adapted version of the recipe is better than the one I used out there--and Jonny will back me up on that one! I tried to find where I got this version on-line, but I can't find the exact recipe anywhere. That is unfortunate for 2 reasons...one, I have to type everything in myself now, and 2, I have no way of giving credit where credit is absolutely due. The only other problem is that I am not an exact cook and just add things and take things away as I feel appropriate and according to how I think it tastes. I'll try to recreate my version of this recipe for you, but I didn't take very good notes of my alterations. Anyway, hope this recipe works out for you and that you love it as much as we do!!

Coconut Cake

3/4 C Butter or Virgin Coconut Oil (I just used butter)
2 C Sugar
1 C Coconut Milk
3 Eggs
1 1/2 tsp Vanilla
1/8 tsp Almond Extract (I'm pretty darn sure that this made my cake taste too much like almond so I dumped a bunch of coconut extract (maybe about 1/2 tsp?) in there to cover it up. Just taste as you go and adjust)
3 C Cake Flour (I used all purpose and it worked out fine)
3 tsp Baking Powder
3/4 tsp Salt

Preheat oven to 350 degrees. Butter three 8-inch cake pans (it fits in two, but practically overflows in the oven, which is what we did). Cut a piece of wax or parchment paper the size of the cake pan bottoms and place in pans. Lightly flour the paper.

Cream butter with sugar until light and fluffy. Stir in coconut milk. Add eggs one at a time beating well after each addition. Add in vanilla, almond, and coconut extracts.

Sift flour, baking powder, and salt together. Add slowly to sugar mixture.

Divide batter between 3 baking pans and bake until brown and cake begins to pull away from the sides of the pan. (This recipe says 20-25 minutes but that is a lie. I have no idea how long mine ended up baking for, but it was much longer than this. I would just keep an eye on things and check it after 20 minutes and go from there. The Martha Stewart recipe that I linked to at the bottom says 40-45 minutes, but when I made her version that was too short a time too.)

Turn cake layers from pans and let cool. Remove the wax paper from cake layers. Cut off any uneven tops. Brush off crumbs. Frost each layer of cake. Pat sides and top with toasted or non-toasted coconut, and/or toasted pecans. Yum. (We did toasted pecans on the sides and non-toasted coconut on the top).

Coconut Cream Frosting
(I think I ended up making most of this recipe up...so you might want to do your own research and make up a recipe of your own. This is how I would guess at doing it again based loosely on the original recipe's suggestions)

1/2 C Butter
4 TBSP Cream Cheese
approx. 7 C Powdered Sugar
1 tsp Vanilla
1 tsp Coconut Extract
1/2 tsp Salt
the rest of the can of coconut milk (I think I may have added extra to the cake, because I don't remember having more than about 1/4 C left, if that. Just use it if it needs more liquid I guess)
4 C (ish) Grated Coconut

Cream butter, cream cheese, and powdered sugar. Add the extracts and salt and mix. Add coconut milk as needed. Taste and adjust according to how you like it. Add coconut.

Good luck!! If you make this, leave a comment and let me know if you added or changed anything that you think is an improvement! For reference, I used a loose rendition of this recipe when I made this in Utah, and it is a pretty good one to bounce some ideas off of, although its yield is substantially more.

Tomato Basil Bisque Soup

2010-10-12T11:45:00.004-06:00

The fact that I am blogging right now means I am wasting precious nap time. And to be honest, I have a lot of other things that I would rather be doing. But guess what else that means. . . this soup is dang good. Good enough to sacrifice nap time . . . just to share the recipe with those whom I love.

I had a butternut squash, and wanted to make a soup. This is what I tried and was very pleasantly surprised. Though you would never know it has butternut squash in it. Its just a really really yummy tomato bisque soup. Its light, and we had it with salad and bread. But it was delicious, and more than one person told me to save the recipe so we could make it again.

Go here to see her recipe and a photo :http://www.melskitchencafe.com/2010/03/tomato-bisque-soup-and-a-few-housekeeping-items.html

Here are my notes:

1) TO make your preparation A LOT easier, cook the butternut squash this way:

Cut the squash in half and place one half of it face(inside) down on a plate. Pierce the skin with a fork several times to avoid it blowing up. Then just microwave it for about 8 minutes. I had to let mine sit for a while to cool down, but then you can just scoop out the inside with a spoon. It should be completely cooked and soft. Then do the same thing with the other side. I scooped mine right into the blender.

2) I used heavy whipping cream and it was SO SO SO good. Next time I make it, I'll try to be more healthy and use fat free half and half. If anyone goes this route, let me know how it turns out! I'm sure it will still be good.

Love to you all!

Coconut Tres Leches Cake

2010-06-07T12:01:00.003-06:00

Lauren's latest post got me looking at that food blog, and the best recipe showed up last week. So we made the Creamy White Chili with this fabulous dessert yesterday and we were in heaven. It was divine!

Coconut Tres Leches Cake

*Serves 12-16

Cake:Make-ahead Yellow Cake Mix or other preferred cake mix or homemade yellow cake recipe

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Go here to see picture and blog.

Jana's notes:

I don't like banana so I topped with fresh raspberries, blackberries, and strawberries; it was delicious!
I used a regular Betty Crocker cake mix, it worked great
I looked at reader's comments and found the Cream of Coconut is located by the alcoholic drink mixes at any grocery store. I found the 15 oz can easily at Smith's.
The toasted coconut is a must!

White Bean Chili

2010-05-22T13:16:00.003-06:00

To me, this is like a creamy chicken tortilla soup. IT IS SOOOO GOOD! I was craving something like it and it turned out EXACTLY how I wanted it to, which never happens. Please make this, it's so good.

I got the recipe from: http://www.melskitchencafe.com/2008/09/creamy-white-chili.html
go there for a picture and her full recipe.

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Lauren's notes:
I have made this at least 3 times now (In the last couple weeks) and I like to make a double recipe and freeze half for a quick dinner. If you trust me: SHRED YOUR CHICKEN. I microwaved it, and shredded it. Then sauteed the onions, added the chicken and garlic powder until it was all mixed, and then continued with the recipe as she says. It makes the chicken ditributed into every bite.

One time I made it, I used 2 cans of green chiles and it wasn't too hot at all, it was perfect. Another time, I added one can and it was pretty hot. So I think it depends on the brand you get. If you are wise, add one can and taste it once its done. If its not too spicy, add the other.

Anyway, I said it once, and I'll say it again: this recipe is so good - please make it.

Carmelitas

2010-03-02T16:17:00.002-07:00

This is from Suzie Romans' recipe blog: amealwithappeal.blogspot.com

They are heaven, and so yummy with some ice cream.

32 Craft Caramels
10 T Heavy Cream
3/4 C Butter (softened)
3/4 C Brown Sugar
1 C Flour
1 C Quick Oats
1 t Baking Soda
6 oz Chocolate Chips

Melt caramels in cream in microwave (about 7 minutes) and mix until all caramel is melted. Set aside.

Mix together butter, brown sugar, flour, oats and baking soda. Divide in two.

Press 1/2 of flour mixture in bottom of 8x8 square pan and bake for 10 minutes @ 350.

Pour chocolate chips and caramel on top. Sprinkle other 1/2 of mixture on top and bake for 20 minutes more.

Let cool 2 hours.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

2010-03-02T16:13:00.002-07:00

This recipe is from picky-palate.com, we really liked it. And so easy!

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings

Chicken & Cheese Enchiladas

2010-03-02T12:07:00.005-07:00

I got this recipe from another food blog, and tweaked it a little. I didn't make my own enchilada sauce (which made it way easier, and it was still DELICIOUS) and I added chicken. We really liked them, and the boys both said they were so good as lunch the next day.
photo courtesy of: http://www.favfamilyrecipes.com/2009/09/easy-cheesy-enchiladas.html

2 boneless skinless chicken breasts
12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided
2 cans enchilada sauce (I like mild)

Pre-heat the oven to 375ºF.

For the chicken: I boiled and shredded the chicken. Then I put it in a pan with a little water and some taco seasoning over low heat, just to give it some flavor. Then I set it aside. (I added the chicken part to this recipe, the original recipe is for plain cheese enchiladas).

Place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.

In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and a few pieces of chicken and roll it up. Set the rolled tortillas in a row in a baking dish.

When all the tortillas have been rolled, pour the enchilada sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!

EASY Chocolate Molten Cakes

2010-03-02T11:58:00.003-07:00

4 squares BAKER'S Semi-Sweet Chocolate
(**I have made it with both semi sweet and dark chocolate and it turned out great using both, just make sure its 4 oz)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

This recipe is a Kraft foods recipe, its super easy, and for how easy it is, its realy good! I made these one night when I was craving a chocolate treat and didn't have much on hand. I even halved the recipe, which made only 2 cakes (if you make them in the bigger than cupcake size). . . so I didn't end up eating them all the next day.

Go here to see how pretty they are:
http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx

Deep Dark Chocolate Cake

2009-12-23T07:15:00.003-07:00

2 C sugar
1 3/4 C flour
3/4 C baking cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
2 eggs
1 C milk
1/2 C vegetable oil
2 t vanilla
1 C boiling water

Combine sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, milk, oil and vanilla. Last add boiling water. Bake in 9x13 pan, or 2 9 inch rounds at 350 for 30-35 mins. I prefer the rounds but these are my tricks for getting them out of the pan successfully. I grease and flour the pans, then cut out parchement paper to put on the bottoms of the pan. Wait for the cakes to cool completely before removing. Use a knife to cut around the edges.

Buttercream Frosting
6 T softenend margarine
2 2/3 C powdered sugar
1/2 C baking cocoa
1/3 C milk
1 t vanilla

Beat margarine then add powdered sugar and cocoa alternately with milk. Add vanilla. I really never measure the powdered sugar but just keep adding until it's the right consistency for spreading.

This is the cake I've brung to family dinners for years.

Cheese Potato Soup

2009-12-23T07:08:00.002-07:00

5 C diced potatoes
1 C shredded carrots
3 C chicken broth
1/2 C chopped onion
1/2 t salt
pepper to taste
3/4 C margarine
3/4 C flour
1 qt half and half
2 C grated cheese

Combine potatoes, carrots, chicken broth, onion, salt, and pepper in soup pot. Bring to a boil, then simmer until vegetables are tender but not over done, about 20 mins. Don't drain liquid off. In a saucepan melt margarine then add flour to make a roux. Add the roux and half and half to pot. Slowly bring heat up until thickened. Add cheese and stir until melted.
Half a batch is enough for my family, but I have freezed the other half for later use. This is comfort food we love with homemade bread, just pay no attention to nutritional values.

Roasted Butternut Squash, Red Potato and Asiago Soup

2009-11-23T07:29:00.002-07:00

I made this soup last night just for Jord and I and we loved it! I did have to branch out a little bit (I had no clue what fennel or pancetta was), but it was very worth it. I actually cut the recipe in half and we still had plenty left over! I actually got this recipe from pickypalate.com, I'm loving that website lately, enjoy!

Roasted Butternut Squash, Red Potato and Asiago Soup

2 lbs cubed butternut squash (you can buy this already cut for you in the produce dept)
3 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Lawry’s garlic salt with parsley

5 lbs baby red potatoes, cut into fourths (I left the skin on)
5 Tablespoons butter
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Lawry’s garlic salt with parsley
1 1/2 Cups milk

3 Tablespoons extra virgin olive oil
1 bunch of celery, diced
4 large carrots, peeled and diced
1 medium fennel bulb, thinly sliced (optional, but so good)
1 large onion, diced
1 large red bell pepper, diced
4 oz diced pancetta
4 Tablespoons flour
1/2 teaspoon salt
3 14 oz cans chicken broth
1 Cup shredded Asiago Cheese (you can also use Parmesan)
1 1/2- 2 1/2 Cups milk

1. Preheat oven to 350 degrees F. Place butternut squash onto a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Use hands to coat all ingredients together. Bake for 30-35 minutes or until golden and fork tender. Remove.

2. Place potatoes into a large pot of water and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove and transfer to a stand or electric mixer. Mix on slow until smashed, then add butter, salt, pepper, garlic salt and milk.

3. Place olive oil into a large dutch oven over medium high heat. Add in celery, carrots, fennel, onion and red bell pepper. Add pancetta to vegetables as well. Cook and stir occasionally for about 10 minutes, until vegetables are softened and pancetta is browned. Sprinkle in flour and stir, will be thick. Slowly add in chicken broth and increase heat slightly; cook until hot and thickened, about 5-7 minutes. Reduce heat and stir in mashed potatoes in batches. Stir in Asiago cheese until melted. At this point add additional milk until it is your desired consistency. I like my soup pretty thick, so I add less milk, but it is completely up to you. Right before serving, stir in roasted butternut squash. Enjoy.

Sweet Chex Mix

2009-11-05T11:58:00.002-07:00

I haven't ever made this myself, but believe me I will be making it. It is delicious, and a perfect holiday snack! And to keep up with holiday traditions, it has some scary amounts of butter and sugar...

Sweet Chex Mix

1 1/2 cups butter
1 cup white karo syrup
1 cup sugar
3 cups rice chex
3 cups corn chex
6 cups golden grahams
1/2 cup coconut (you can double this, or more if you want)
1/2 or 1 cup slivered almonds

1. In large bowl combine cereals, coconut, and almonds
2. In saucepan combine butter, sugar, and karo syrup
3. Bring to a boil and boil for 2 minutes
4. Pour over cereal mixture
5. Spread on wax paper until slightly dry to touch
6. Separate into bite-sized clusters

Cafe Rio Pork and Tomatillo House dressing

2009-11-03T06:35:00.003-07:00

Ok, everyone! I know I've sent this around before but we made it again while Mom and Dad were here and we all loved it. So good! Now it can be easily found, even though many of you can just run out and get Cafe Rio. Lucky dogs...

Cafe Rio Pork

Pork Loin or pork roast

1 1/2 cans coca-cola (must be coke, diet drinks and drinks without caffine don't work)

1 cup sugar

1 (7oz) can chipotle chilis in Adobo sauce (disguard the chilis)

1 heaping teaspoon each of dry mustard and cumin

1 tsp minced garlic

mix all sauce ingredients together in blender, pour over pork in a crockpot and cook on low for 7-9 hours.

Cafe Rio Creamy Tomatillo house Salad dressing

1 buttermilk ranch dressing packet made as directed (it calls for buttermilk but I used regular milk once and it seemed ok to Lance)

2 tomatillos

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno

Use food processor to blend all ingredients well (I use a blender)

Pumpkin Muffins

2009-10-19T15:49:00.005-06:00

1 C canned pumpkin
1/3 C vegetable oil
2 eggs
1 t baking powder
1 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1 1/4 C sugar
1 1/2 C flour
1 t cinnamon
1 T sugar

Streussel Topping
1/4 C packed brown sugar
2 T flour
1 T butter, softened
1/4 t cinnamon (optional)

Line 12 regular sized muffin cups. Mix pumpkin, eggs, and oil. Add baking powder, pumpkin pie spice, baking soda, salt, sugar, and flour. Mix until combine, but don't over do it. Fill muffins 3/4 way. Mix cinnamon, and 1 T sugar and sprinkle tops of batter. Bake at 350 for 25-30 mins.

These muffins were wonderful! I just added the struessel topping. If used, combine ingredients with a fork, until crumbly. Then sprinkle over muffins instead of cinnamon-sugar mix.

Hill Family Belgian Waffles

2009-10-15T23:10:00.003-06:00

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
3 1/2 tablespoons sugar
1/4 cups shortening, melted
1 3/4 cups milk
non-stick cooking spray

In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second smaller bowl, mix egg whites and sugar until sugar is completely dissolved and eggs have become stiff (make sure you mix at high speed or it’ll take forever). Set aside. In a third bowl, mix yolk, milk and shortening. Combine the egg-milk-shortening mixture with the flour mixture and mix until blended. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to cover waffle grid. Close and cook as per manufacturer's instructions until golden brown.

Pork Chops with Bacon and Cabbage

2009-09-27T13:35:00.005-06:00

Ryan got me a subscription to Everyday Food for Christmas last year, which I have loved. This recipe was in there, and we really thought it was really tasty. It's one of those recipes that actually looks like the picture when you make it yourself at home, so I felt really fancy. And I have been trying to venture a little out of the ordinary chicken dinners.

2 tablespoons olive oil
4 bone-in pork chops (1-inch thick)
Coarse salt and ground pepper
4 strips bacon, coarsely chopped
1 medium onion, cut into 1/2-inch slices
1 head green cabbage (about 2 1/2 pounds), cored and cut into 8 wedges
3 tablespoons all-purpose flour
3 cups whole milk

1) Preheat oven to 400. Set a large roasting pan across 2 burners over high heat;add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 mins. Flip and cook 1 min more. Transfer to plate.

2) Reduce heat to med. Add bacon; cook until golden, about 5 mins. Add onion; cook until softened, 5 mins. Add cabbage, cut side down and cook till light golden, about 6 mins. Flip and cook until slightly tender,about 3 mins.

3) Add flour and stir till coated. Add milk and cook, stirring constantly till thickened, about 4 mins. Season with salt and pepper, then nestle chops in sauce.

Transfer pan to oven . Bake until pork is cooked through, about 10 mins.

Microwave Carmel Popcorn

2009-09-24T11:42:00.003-06:00

Our friends made this for us last time we were with them and we just kept munching away! Seemed to be a lot easier than the traditional making of carmel popcorn-keep in mind this is not the gooey version...

Microwave Caramelcorn

1 cup light brown sugar
1 cube butter
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1 batch freshly popped popcorn (unsalted)

Put popcorn in large microwave-able bowl. Combine brown sugar, butter, corn syrup, and salt in a medium microwave-able bowl. Microwave on high 1 minute 30 seconds. Add baking soda. Stir. Cook for another 1:30, stir. Pour caramel over popcorn, stir lightly. Place large bowl with caramel and popcorn in microwave. Cook for another 1:30, stir. Cook for one last 1:30, stir and let cool.

Chocolate Chip, Oats n Caramel Cookie Squares

2009-09-20T17:40:00.003-06:00

My latest cravings have revolved heavily around these bars. yum.

1 roll (16.5 oz) refrigerated chocolate chip cookies (I made a batch of choc chip cookies from scratch - just using the back of the bag of chips as the recipe)

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel topping

5 Tablespoons flour

1 teaspoon vanilla

3/4 cup chopped walnuts

1 bag (16 oz) semisweet chocolate chips (I used milk chocolate)

1. Heat oven to 350 degrees. In a large bowl, break up the cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough mixture for topping. In ungreased 9 inch square pan, press remaining dough mixture evenly in bottom to form crust. (If you made a batch from scratch, you might not want to use the whole batch - or maybe use a bigger pan so they are not too thick).

2. Bake 10-12 minutes or until dough puffs and appears dry.

3. In small bowl, mix caramel topping, flour, and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

4. Bake 20 - 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. Store tightly covered.

Cheese Fondue

2009-09-20T17:29:00.002-06:00

2 Cups Milk
2 Cups heavy whipping cream
3 Cups grated sharp cheddar cheese
1 1/2 teaspoon worcestershire sauce
3/4 teaspoon salt
3/4 teason garlic powder

Heat milk, whipping cream, and cheese on medium heat until cheese is all melted. You may have to raise the heat a little, but be careful, do not allow it to boil!

Add worcestershire sauce, salt, and garlic powder.

In another pan make a rue using 1/2 cup butter and 1/2 cup flour. (First melt the butter, then add the flour and stir constantly over med-high heat until it is smooth and bubbly. This will be the thickener.)

Add the rue to the milk/cheese mixture and stir over med heat . Fondue will thicken.

It tastes best with delicious french bread.

Recipe makes kind of a lot of fondue. I usually half this recipe when I am cooking for around 4 people.

Time to share...

2009-09-20T13:07:00.002-06:00

So while I was living with Marissa this summer, we got to share lots of fun recipes together. We planned on copying each others recipes down, but never got around to it. We thought it might be a fun idea to have a family recipe blog so that everyone can share their recipes, without having to call and copy down the recipe, risk losing it, call again, etc, etc. So I have added all your e-mail addresses on so that you can post too! Hopefully we can share some fun recipes, and make it a little easier to share. Of course this will all be more fun if everyone shares, so don't keep all the treasures to yourself. And if there is a recipe someone has that you want, just have them post it on here so you can look it up when you need it! Make sure that with each post you label what category the recipe falls under (main dish, dessert, etc) as well as any other defining quality, (cookies, chocolate, chicken, etc.) that way anyone can just look up a recipe based on the category. Let the cooking begin!