Crockpot Stew

Another one of my favorite recipes!  Perfect for a cold winter day.  I love sitting down to a delicious meal without a mess in my kitchen.  Being able to prepare this and clean up the mess in the morning makes me happy!

Crockpot Stew
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2 lbs. stew meat, cubed
3 carrots, cubed
3-4 potatoes, cubed
3 stalks celery, diced
1 small sweet potato, cubed
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 8oz. can tomato sauce
1 bay leaf

Put all ingredients into crockpot. Rinse soup cans with small amount of water and pour into pot. Cover and cook on high for 6-8 hours.

(note: All of the quantities are estimates.  If my potatoes are big, I use less.  I never have EXACTLY 2 pounds of stew meat.  I just grab a few handfuls of baby carrots and cut them up until it looks like I have enough.  You get the idea!)

Date Nut Pudding

I got this recipe from a friend in Colorado.  She served it at a party, and then made me guess what was in it.  Had I known there were dates in it, I probably wouldn't have even tried it.  I didn't think I liked dates--and I still don't think I like dates, except for in this dessert!  It is rich and gooey and caramelly (is that even a word??).  You will LOVE it!

Date Nut Pudding
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1 cup sugar
1 1/2 cups flour
1/8 tsp. salt
3/4 tsp. baking soda
1 cup nuts (I used walnuts)
1 cup chopped dates
3/4 cup milk
1 tsp. vanilla

Mix well (makes a stiff batter).

1/2 cup water
3/4 cup butter
1 cup brown sugar

Stir together in a saucepan over medium/medium-high heat.  Bring to a boil.

Pour caramel sauce into a 9x13 pan.  Drop batter by spoonfuls into sauce.  Bake at 350 for 35 minutes. 

Orange Glazed Poppy Seed Bread

I found this recipe on my friend Calli's blog here.  It is quick and simple and oh so good (please don't look at the sugar content!).  It will make 2 large loaves or 6 small loaves.  Perfect for giving to a friend at Christmas time. 

Orange Glazed Poppy Seed Bread
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3 cups flour
2 1/2 cups sugar
1/2 Tbsp. salt
1/2 Tbsp. baking powder
3 eggs, slightly beaten
1 1/2 cup milk
1 1/8 cup canola oil
3 tsp. poppy seeds (original recipe called for 2 tsp.-- I thought it could have used more so I upped it to 3)
1/2 Tbsp. vanilla extract
1/2 Tbsp. almond extract
1/2 Tbsp. imitation butter flavor

For the glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. imitation butter flavor

Preheat oven to 350 degrees.  Grease and flour two 9x5 in. bread pans (or 6 mini loaf pans).

Mix together dry ingredients.  Add eggs, oil, milk, poppy seeds, vanilla, almond extract and imitation butter flavor.  Mix together and beat for 2 minutes.  Pour batter into prepared bread pans and bake for 55 minutes or until a toothpick comes out clean (about 40 minutes for mini loaf pans).

While bread is baking, make the glaze.  Whisk together all ingredients and set aside.  When bread comes out of the oven and is still hot, pour glaze evenly over bread (I brush it around with a pastry brush).  Allow bread to completely cool before removing them from the pans. 

Easy Eclairs

I got this recipe ten years ago from ksl.com.  I haven't made them for about five years, and I had forgotten how EASY they are.  I am so glad I dug out this recipe and made them.  Even though they are easy (and you seriously won't believe how easy they are), they are sooooooooooo good.  Just as good as any eclair you can buy from a bakery, in my opinion. 

Easy Eclairs

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Pastry:

1/2 cup butter

1 cup water

1/4 tsp. salt

1 cup flour

4 eggs

In a saucepan, bring butter, water, and salt to a boil.  Remove from heat and add flour.  With a wooden spoon (I used a silicon spoon), stir vigorously until mixture forms a ball and leaves the side of the pan.  Cool slightly.  Add eggs one at a time to flour mixture, beating well after each one.  Beat mixture until smooth. 

Using a pastry bag without a tip or using a tablespoon, make mounds about 4 inches long by 1 1/2 inches wide on a lightly greased baking sheet (I just used a spoon to make 8 mounds on my cookie sheet lined with a silpat baking mat).  Bake at 375 for 35-40 minutes or until pastry is golden brown.  Make a slit in the side of each shell and bake for 5 minutes more (I skipped this step).  Remove from oven and allow to cool.  Yield 10 eclairs (as I said, I made 8).

Filling:

2 packages (3.4 oz) French vanilla instant pudding mix

3 cups milk

1 cup vanilla flavored yogurt (opt.)

(I have never added the yogurt.  I also like to fold in some Cool Whip after the pudding has set, about half a carton)

Combine ingredients and mix well.  Chill until set.  Using the handle end of a wooden spoon, poke into the end of each eclair shell.  Gently wiggle the spoon to loosen the insides of each shell.  Fill a pastry tube (with a large round or star tip) with the pudding filling.  Insert the tip into the hole in the end of the eclair and fill with pudding until shell feels heavy and is full.  Another way to fill the eclair shells is to cut the top 1/3 of the shell off and fill with the pudding and then place the top back on (I've done both ways, and the latter method is easier and faster).

Chocolate Glaze:

3 oz. semisweet chocolate

3 Tbsp. butter

1 1/2 cup powdered sugar

4 1/2 Tbsp. milk

Melt chocolate and butter in a saucepan over low heat.  Stir in sugar and milk until smooth.  Frost tops of eclairs.  You can also use chocolate icing if desired. 

Pecan Pie

This recipe comes from my husband's family.  It is his favorite dessert of all time, and it is by far the best pecan pie I have ever had.  Seriously.  And it is soooooo easy to make!

Pecan Pie
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1 cup brown sugar
1/2 cup white sugar
1 Tbsp. flour
2 eggs
2 Tbsp. milk
1 tsp. vanilla
1/2 cup melted butter
1 cup pecans

Heat oven to 375.  Mix together sugars and flour.  Beat in eggs, milk, vanilla, and butter.  Fold in nuts.  Pour into a pastry lined pan.  Bake 40-50 minutes.

note: I have found that after 30-40 minutes, my crust is getting well done while the pie still needs to bake a little longer.  Cover the pie crust edges with tin foil to prevent them from burning. I have found the easiest way to do this is to cut a square of foil big enough to cover the pie and then cut out a circle in the middle of it for the filling to be uncovered. 

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting
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2 c. sugar
1 c. oil
2 c. canned pumpkin
4 eggs, slightly beaten
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon

In a large bowl, mix sugar, oil, pumpkin and eggs together. Add dry ingredients and mix well. Spread on greased jellyroll pan. Bake at 350º for 25 minutes.

Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 cup powdered sugar
1 tsp. vanilla


Beat cream cheese and butter together until fluffy. Add powdered sugar and vanilla and mix well. Spread on cooled cake.

Pasta with Salmon and Veggies

I had a very difficult time figuring out what to call this dish. Salmon Pasta, Creamy Pasta with Salmon, The Best Pasta Ever...nothing seemed quite right. And frankly, Pasta with Salmon and Veggies doesn't really sound right either, but it will just have to do.

The thing I love about this dish is that you can make it according to your liking. Don't like salmon? Use chicken or shrimp instead. Or don't use any meat at all. Don't like the veggies I used? Then use whatever veggie you like. I can't think of anything that wouldn't be good (well, maybe celery). Spinach, broccoli, fresh tomatoes, sun-dried tomatoes, carrots, cauliflower, arugala, toasted pine nuts, walnuts...seriously, the list is endless. Here's how I made it and you can adjust it however you want!

Pasta with Salmon and Veggies
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1 lb. pasta (I used bow-tie)
2 Tbsp. (or so) olive oil--who measures this anyway?!
2-4 garlic cloves, minced
6 cups chopped vegetables (yellow squash, zucchini, red bell peppers, mushrooms)
1/2+ pint heavy cream (I didn't use the whole pint but I used more than half)
salt to taste (1/2-1 tsp.)
1/2 cup grated parmesan cheese
cedar-plank grilled salmon

Prepare pasta according to package directions, al dente.
 
Pour olive oil into pan over medium-high heat and add garlic.  Stir just a minute or so until fragrant.  Add veggies.  Saute for a few minutes or more until they are as soft as you like them.  Add cream and salt.  Simmer about 5-10 minutes until slightly thickened.  Add parmesan cheese and stir until melted.  Add pasta to the sauce and mix well.   Put in serving dish and add salmon to the top (I didn't stir in the salmon because it would break apart too easily.  You could stir in the chicken or shrimp though).  If you don't want to cedar-plank your salmon, you can bake it in the oven drizzed with olive oil, salt and pepper at 375 until it is done. 

...or use chicken from a rotisserie chicken....

...you could also add some pesto for extra flavor if you happen to have some in your fridge...

Ghost Cookies

These are my favorite Halloween treats to make for my kids because they are so cute and so EASY!  And my kids love them.  And so do I.  They literally took me 10 minutes to make.  Here's what you need:

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Nutter Butter cookies

white chocolate chips

mini semi-sweet chocolate chips

Do I even need to tell you the directions?  Just in case you are having a bad day and really don't want to think, here's what you do.  Melt the white chips in the microwave according to package directions.  Dip cookies into white chocolate.  Place mini chips for eyes.  Lay on wax paper until chocolate is set.  Simple!

Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate.  Need I say more?  What is there not to love?  I found this recipe on the Food Network website and they are delicious.  Perfect for the season!

Pumpkin Chocolate Chip Cookies
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1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp. vanilla
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups milk chocolate chips

Heat the oven to 350.  Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth.  Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.  Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.  In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.  Slowly beat the flour mixture into the batter in thirds.  Stir in the chips.  Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minutes, or until the cookies are browned around the edges.  Remove the cookie sheets from the oven and let them rest for 2 minutes.  Take the cookies off with a spatula and cool them on wire racks.

(notes:  I used a Silpat baking mat on my cookie sheet.  I HIGHLY recommend them.  I have had mine for years and love them!!!  Also, my oven tends to run hot so I baked mine at 325 for 13 minutes and they turned out perfect.)

Cream Cheese Brownies

This recipe came from my new favorite cookbook, Baking Illustrated.  I checked this book out from the library and I can't put it down!  There are so many things I want to try...but one thing at a time. 

Cream Cheese Brownies

(from Baking Illustrated)
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Brownie Base:

2/3 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

2 oz. unsweetened chocolate, chopped

4 oz. bittersweet or semisweet chocolate, chopped

8 Tbsp. (1 stick) unsalted butter

1 cup sugar

2 tsp. vanilla extract

3 large eggs

Cream Cheese Filling:

8 oz. cream cheese, room temperature

1/4 cup sugar

1/2 tsp. vanilla extract

1 egg yolk

Grease an 8-inch square baking pan (or you can line it with foil and spray the foil--it makes for easier clean-up and the brownies don't stick to the pan).

Brownie Base:

Whisk the flour, salt and baking powder together in a small bowl; set aside.

Melt the butter and chocolate together and stir until smooth.  If using the microwave, use 50 percent power for 2 minutes.  Then stir and microwave another 30-60 seconds on 50 percent power until it is completely melted.  Whisk in the sugar and vanilla; cool slightly.  Whisk in the eggs, 1 at a time, fully incorporting each before adding the next.  Continue whisking until the mixture is completely smooth.  Add the dry ingredients; whisk until just incorporated.

Cream Cheese Filling:

In a small bown, beat the cream cheese with the sugar, vanilla, and egg yolk until evenly blended.

Pour half the brownie batter into the prepared pan.  Drop half the cream cheese mixture, by spoonfuls, over the batter.  Add the remaining brownie batter, and then the remaining cream cheese filling.  Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50-60 minutes. 

Market Street Clam Chowder

 

Market Street Grill is one of my favorite places to eat.  They have the best clam chowder ever, and this recipe came from their website.  How nice of them to share!!!  I do have to say that when I made this over the weekend, it actually tasted BETTER than at the restaurant.  Seriously.  And not just because I served it in a bread bowl either.  And I loved how easy it was to make! 

Market Street Clam Chowder
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1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ Tbsp. coarse ground black pepper
1 ½ tsp. salt
¾ Tbsp. whole thyme
6 bay leaves
1 tsp. Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally (this will thicken it up).

(note:  since I didn't add the wine, I added 2 3/4 cups water)

Coconut Tres Leches Cake

I've seen several recipes for this cake lately, and I've been waiting for a chance to make it.  Lunch with my mom and sisters was the perfect occasion.  I hope they don't mind being my guinea pigs!  I kind of combined this recipe with this one here, and the final product was delicioso!  

Tres Leches is spanish for three milks.  The three milks in this cake are the heavy whipping cream, evaporated milk and cream of coconut (note:  this is NOT coconut milk.  It is called Cream of Coconut and I found it at the regular grocery store by the drink mixers on the soda pop isle).  The coconut flavor is very mild, so don't skip the coconut on top for a garnish!    

Coconut Tres Leches Cake
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Cake:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs
1 cup sugar, divided
1 tsp. vanilla
1/3 cup milk

Milk Syrup:
1 can (15 oz) cream of coconut
1 can (12 oz) evaporated milk
1 cup heavy whipping cream
1 tsp. vanilla

Garnishes:
sweetened cream (see instructions below)
banana slices
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown)

Preheat oven to 350 degrees.  Spray 9x13 inch pan liberally until coated. 

Combine flour, baking powder and salt in a large bowl. 

Separate eggs.  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.  Stir in milk and vanilla.  Pour egg yolk mixture over the flour mixture and stir very gently until combined. 

Beat egg whites on high speed until soft peaks form.  With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.  Fold egg white mixture into the batter very gently until just combined.  Pour into prepared pan and spread to even out the surface.

Bake 35-45 minutes or until a toothpick comes out clean (I baked mine about 32 minutes).  Place on a wire rack until completely cooled. 

To make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream and vanilla and process until smooth.  (I didn't read these directions closely enough--when I made it I just wisked it together in a glass pouring dish and I completely forgot to put in the vanilla--it was still YUMMY though!)

Pierce the cooled cake all over with a fork.  The more pokes, the more the syrup will soak into the cake.  Slowly drizzle the milk syrup all over the cake, allowing the cake to absorb all the moisture.  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 for at least 2 hours (I did mine overnight).  Serve cake topped with sweetened cream, toasted coconut and banana slices.

Sweetened Cream:  Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until stiff peaks are just about to form.  Stop the mixer and add 1/4 cup confectioners' sugar and 1/2 tsp. vanilla.  Beat on high speed until stiff peaks form.  Make sure not to over-beat, cream will then become lumpy and butter-like.

Banana Chocolate Chip Oatmeal Bread

I found this recipe over at Tasty Kitchen.  This bread was a winner at my house!  The chocolate chips in the bread are just enough for me to get my chocolate fix in a somewhat healthy way.  A perfect way to use up some ripe bananas.  Enjoy!

Banana Chocolate Chip Oatmeal Bread
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1 cup white flour
1 cup whole wheat flour
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups buttermilk
2 whole eggs, slightly beaten
1/4 cup butter, melted
3 medium ripe bananas, mashed
3/4 cup semi-sweet chocolate chips

Preheat oven to 350.  Spray two 9x5 bread pans with non-stick cooking spray.

In a large bowl, whisk together flours, oats, sugars, baking powder, baking soda, cinnamon and salt.

In a medium bowl, mix together buttermilk, eggs, butter and bananas.  Pour into dry ingredients and mix until combined.  Stir in chocolate chips.

Pour batter into prepared pans and bake 45-50 minutes until a toothpick inserted comes out clean.

(notes: If you don't have buttermilk, you can substitute 1 1/2 cups milk mixed with 1/2 Tbsp. vinegar.  Also, you can make muffins with the batter.  Small muffins cook for about 20 minutes.  And next time I think I'll add 1 cup chocolate chips!).

Roasted Cauliflower and Leek Soup

So I had a head of cauliflower in my fridge that I didn't know what to do with.  The air is starting to get a bit chilled which tells me Fall is coming, which tells me it is soup season!  I found this recipe at Tasty Kitchen, which is my favorite website to search for recipes with a certain ingredient in mind.  This soup is yummy--I love roasted vegetables and it gives the soup a deeper flavor.  It is very healthy too--notice there isn't any heavy cream!  Of course you can add some and I'm sure it would make it taste even better!  But I like the healthy version myself.

Roasted Cauliflower and Leek Soup
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1 medium head cauliflower, roughly chopped

2 whole leeks, white and light green part only, cut in half lengthwise

6 cloves garlic (I only used 4)

2 Tbsp. olive oil

1 pinch kosher salt

2 cans (14 oz.) chicken broth

1 pinch fresh ground black pepper

Preheat oven to 425.  Spread chopped cauliflower, leeks and garlic on a baking sheet.  Drizzle olive oil on the vegetables and mix well to thoroughly coat.  Sprinkle with kosher salt.  Roast in the oven for 40-45 minutes.  Vegetables should be brown on the edges and slightly softened. 

Pour roasted vegetables into a saucepan and add the chicken broth and fresh ground pepper to taste.  Bring to a simmer over medium-high heat.  Using an immersion blender, thoroughly puree all contents of the saucepan.  (If you don't have an immersion blender, you can use a regular blender.  Just be careful putting hot liquids in a blender as they can cause the lid to come flying off!)

 

Here's my veggies right before I put them in the oven....

 

after they were roasted....

 

in the pan with the broth....

and after they were pureed with my immersion blender.  So simple!

Frog-eye Salad

This is a great salad for a large gathering.  It makes a ton and everyone loves it!  The "frog-eyes" are pasta called acini di pepe.  They are just little tiny things, and I love the texture that it gives to the salad.  Enjoy!

Frog-eye Salad
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1 cup white sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. salt, divided
1 3/4 cups unsweetened pineapple juice (measure from drained juice from canned pineapple)
2 eggs, beaten
1 Tbsp. lemon juice
3 quarts water
1 Tbsp. vegetable oil
1 (16 oz.) pkg. acini di pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container frozen whipped topping, thawed
2 cups miniature marshmallows

In a saucepan, combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs.  Stir and cook over medium heat until thickened.  Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil.  Add oil, 1 tsp. salt and pasta.  Cook until al dente.  Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.  Mix well and refrigerate overnight or until chilled.  Before serving, add marshmallows.  Toss and serve.

Fresh Peach Dessert

 I got this recipe from my friend Julie.  If you love fresh peaches, you will LOVE this dessert.  It is not overly sweet which brings out the fresh flavor of the peaches.  Now is the perfect time to make this because peaches are in season.   I got my peaches from a local corner fruit stand because I wanted the best flavor, and it was totally worth it.  Yummy!  Thanks Julie for the awesome recipe!!!

Fresh Peach Dessert
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20 graham crackers, crushed
1 cube butter, melted
1/4 cup sugar
10+ ripe peaches (I used 12-13 peaches)
3/4 cup milk
12 oz. bag mini marshmallows
1 1/2 cup whipping cream

Combine crushed graham crackers, melted butter and sugar.  Press half of the mixture into a 9x13 pan.  Set aside remaining mixture for topping.

Combine milk and marshmallows in a saucepan, cook over medium heat until melted.  Cool.  Whip cream and fold into marshmallow mixture. Spread half on top of graham cracker crust.

Skin and slice peaches.  Sprinkle with Fruit Fresh to keep from browning.  Layer well-drained peaches on top of cream mixture.  Spread remaining cream on top of peaches and top with reserved crumbs.  Refrigerate.

Boneless BBQ Ribs

If you have never cooked boneless ribs before, you MUST try these. And if you have, you must try THESE!!!! I don't think I've ever tasted anything so good before. They were super moist and super tender, and you can cut through them with a fork like butter. I found the recipe on this blog here.  I LOVE finding amazing recipes that I don't know how I ever lived without! 

Boneless BBQ Ribs
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6-8 pounds boneless country-style pork ribs
2 cups ketchup
1/4 cup oil
1/3 cup liquid smoke
1 Tbsp soy sauce
1 cup Pace Picante Sauce
1/2 cup brown sugar
3 cloves garlic, minced

Place ribs in a large roasting pan or two 9x13 pans. Mix sauce ingredients and pour half of the sauce over ribs. Cover pans tightly with foil and bake at 275 degrees for 6 hours. Remove ribs from drippings. Heat up other half of the sauce and serve over ribs.

Pound Cake with Strawberries

This recipe comes from Paula Deen.  You really can't go wrong with Paula Deen, in my opinion!  It is the perfect cake to serve with fresh strawberries and whipping cream.  It is not super dense like some pound cakes I've had, but it is moist and has a wonderful flavor.  If you want a sweet vanilla cake to serve with strawberries, this is the one! 

Mama's Pound Cake (Paula Deen)
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1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 tsp. fine salt
1/2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract


Preheat oven to 350. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Chocolate Caramel Delights

Yummy!  I don't know what else to say about these.  I don't make them very often because they are so rich, and it takes a little bit of time to melt the caramels and put it all together, but they are so worth it!  The recipe came from one of my first cookbooks (and still one of my favorites) called A Pinch of Salt Lake.  I think a better name for these would simply be Chocolate Caramel Bars, but oh well.  They are delightful!

Chocolate Caramel Delights
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1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 cups firmly packed brown sugar
1 1/8 cups melted butter
14-oz. bag caramels (48)
1/2 cup whipping cream
1 12-oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix.  Melt caramels and whipping cream in a saucepan over low heat. Press 1/2 of mix into 9x13 ungreased pan (it will be a very thin layer).  Bake at 350 for 10-15 minutes.  Sprinkle chocolate chips over baked mixture and top with melted caramel mixture; sprinkle remaining mix on top (the caramel/chocolate layer will not be completely covered).  Bake at 350 for 15 minutes.

Caputo's Summertime Pasta

I made this dish for lunch today for my mom and my sisters--yummy!  This pasta is perfect for summer with the fresh tomatoes and basil.  The mozzarella slightly melts from the warmth of the pasta when you mix it together.  It is heavenly!!!


Caputo's Summertime Pasta
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5 large tomatoes, stems removed, cut into large dice
2 cloves garlic, minced
8 leaves fresh basil, coarsely chopped
salt and pepper to taste
1 1/2 cups extra virgin olive oil
6 oz. fresh mozzarella, cut into small dice
1 lb. pasta


In a medium non-reactive bowl combine the tomatoes, garlic, basil, salt and pepper.  Add enough olive oil to cover tomato mixture.  Marinate at room temperature for at least 1 hour, preferably 2 or 3.  Drain the mozzarella and allow to come to room temperature. 


Cook the pasta and drain.  Add the tomato mixture and mix well.  Toss in the mozzarella, mix well and serve. 


(notes:  I substituted plum tomatoes (and I used way too many as you can tell by the picture!), I used about twice as much basil as on the recipe, I used about a cup of olive oil, I used about 8 oz. fresh mozzarella, and I used thin spaghetti--so much for paying attention to the quantities!)

Banana Bread

Everyone has their favorite banana bread recipe, and here is mine.  I got it from my sister YEARS ago, and it is the one I always turn to when I have super ripe bananas.  It is somewhat "healthy" (at least I like to think so) because of the whole wheat flour and yogurt in it (just ignore the butter!).  I like to make them into muffins because of the easy portion control!

Banana Bread
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1/2 cup butter
3/4 cup brown sugar
1 egg
1 cup whole wheat flour
1/2 cup white flour
1 tsp. baking soda
1/4 tsp. cinnamon
3 mashed bananas
1/4 cup plain non-fat yogurt (I substitute fruit flavored yogurt if it is what I have in my fridge!)

Cream butter and sugar.  Add egg.  In separate bowl, combine mashed bananas and yogurt.  Add banana mixture alternately with the dry ingredients to the butter/sugar mixture, stirring until just combined.  Pour into bread pan.  Bake at 350 for 45 minutes.  Cool 15 minutes before removing from pan.

note:  bake 18-22 minutes for small muffins.  Check doneness with a toothpick.

Butter Chicken

I love Indian food, but have always been a little afraid to try it.  I came across this recipe here and thought it looked pretty easy.  The only spice I didn't already have was Garam Masala, and the recipe said if you don't have it, leave it out.  But I went and bought it anyway!  The dish was very good, but next time I will cut down on the cayenne pepper.  Ty thought it was perfect, but I thought it was a bit too spicy.  If you like Indian food, you should try this!


Butter Chicken
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8 pieces boneless, skinless chicken breasts
5 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper (I will try 1/2 tsp. next time)
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
1/2 tsp. garam masala
1 whole lime, juiced
2 Tbsp. olive oil
1 onion, diced
1/4 cups butter
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes
1/4 cup sugar
1 cup whipping cream
1 bunch chopped cilantro, to taste
cooked rice (any kind you like but I recommend basmati rice)


Combine first 11 ingredients in a large ziploc bag, squish around until everything is even and marinate overnight.

Saute the onion in butter until soft.  Add marinated chicken and cook about 10 minutes.  Add the tomato sauce, diced tomatoes and sugar.  Cook for 30 minutes over medium-low heat with the lid on.  Add the whipping cream (I've read you can use yogurt or half and half too) and cilantro just before serving over rice.

Congo Bars

(these were made with half milk chocolate chips and half white chocolate chips to keep my daughter happy)

This recipe came from my mom.  I have always loved my mom's congo bars.  I always thought "congo bars" was kind of a weird name--I have no idea where that name even came from!  I can't bring myself to call them "blondies" though, because congo bars is just what they are!  They are gooey, chewy, and super yummy with a scoop of ice cream!

Congo Bars
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2/3 cup butter
2 cups brown sugar
2 eggs
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 pkg. chocolate chips
1 cup nuts (optional)

Cream butter and sugar.  Add eggs.  Add remaining ingredients and mix well.  Put in greased 9x13 pan.  Bake at 350 for 20-25 minutes, until golden brown.

Sesame Chicken Spinach Salad

I made this salad today for a baby shower, and it was yummy!  I was a little nervous because I have never made it before, so I wasn't quite sure how it would turn out.  But several people asked me for the recipe, and that always indicates a winner!  This recipe came from a childhood friend of mine's blog (was that proper English?) here.  Enjoy!


Sesame Chicken Spinach Salad
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Salad ingredients:


• 5 cups cubed grilled chicken breasts (about 4 large chicken breasts)*
• 2 cups seedless red grapes (halved)
• 3 cups packed torn baby spinach
• 8 oz. fusilli pasta (cooked)
• 1 jar (15 oz.) marinated artichoke hearts (drained and roughly chopped)
• 1 bunch chopped green onions
• 1 (11 oz.) can mandarin oranges
• 1 pear (diced and tossed with lime juice)
• 2 Tbsp. toasted sesame seeds


Dressing:


• 1/3 cup extra virgin olive oil
• 3 Tbsp. sesame oil
• 1/4 cup sugar
• 2 Tbsp. balsamic vinegar
• 1 tsp. salt
• 2 tsp. dried minced onion
• 1 tsp. fresh lemon or lime juice
• 2 Tbsp. minced fresh parsley


Toss all the ingredients together. Whisk together the ingredients for the dressing. Dress the salad, right before serving.


*Marinade for chicken


• 1/4 cup Teriyaki sauce (soy sauce, ginger, sugar or any commercial brand)
• 1/4 cup Lawry’s Mesquite-lime Marinade
• 1/4 cup Italian salad dressing (Newman’s Own Balsamic Vinaigrette or Italian dressing (any brand but not fat-free)


Marinate chicken for 1-4 hours (not overnight)


Sprinkle generously with lemon-pepper before grilling. Grill chicken until cooked through.


This recipe serves between 8-10 people.

(note:  I added some rice vinegar to the dressing to thin it out a little bit--I thought it was a bit too thick, but I may have done something wrong.  Also, next time I make this, I think I will omit the artichoke hearts and add water chestnuts.)

Sweet Pork Tacos with Black Beans

The pork taco recipe came from a cookbook that I haved called Bliss.  It is a nice variation from regular tacos!  The beans recipe I found online somewhere--sorry I can't remember where.  It's a simple way to give a can of black beans a little extra flavor!

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Sweet Pork Tacos

4-5 pound pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce (I used the big can)
1 cup brown sugar

Place pork roast in a crock pot and sprinkle with crushed garlic and salt.  Cook on high (I did mine on low) for 6-8 hours, or until the roast easily pulls apart.  Remove roast from crockpot, drain juices, and shred.  Place back into the crock pot.

In a bowl, combine the green chili enchilada sauce and the brown sugar.  Pour over the shredded meat and stir to combine.  Cook on high for one hour or low for 3 hours.

Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole. 

Black Beans

2 Tbsp. olive oil
1-2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
1/2 tsp. salt (to taste)
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Continually stir until heated through.  Just before serving stir in the cilantro.  Serve with slotted spoon! 

(note:  I didn't have any tomato juice so I put in tomato sauce with quite a bit of hot water to water it down.)

Cedar-Plank Grilled Salmon

(this picture does not do justice to how good this salmon is!!)

This salmon is to die for, the best salmon I have ever eaten in my life, hands-down!  It is so easy too!  I love those kinds of recipes.  Cooking the salmon on the cedar plank gives it a sweet-smoky flavor and the fish stays so moist it literally melts in your mouth!  I bought my cedar planks at Costco--they have sold them for the last couple of summers, but I haven't seen them yet this season.  Maybe I haven't looked hard enough though.  They usually show up when all of their barbeque things come out. 


The original recipe came from a Sur La Table catalog from a couple of years ago. 


Cedar-Plank Grilled Salmon
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• 1 untreated cedar plank, measuring about 15 by 7 by 3/8 inches
• 1 whole side of salmon (about 3 pounds), skin on and scaled  (I like to use the salmon filets from Costco that don't have skin--not the fozen individual ones but the "fresh" ones in their meat section) 
• olive oil for brushing
• kosher or sea salt
• freshly gound pepper
• leaves from 4 sprigs fresh thyme
• leaves from 4 sprigs fresh rosemary
• juice of 1/2 lemon

Rinse cedar plank and soak it in water for a minimum of 20 minutes and up to 2 hours.  I use my kitchen sink and put a glass or something on it so it stays under water. 


Preheat gas grill to medium heat. 


Place salmon on a cookie sheet (or plate or whatever).  Rub the salmon with olive oil and sprinkle lightly with salt and pepper.  Scatter the fresh herb leaves over the fish, pressing them lightly to help them adhere.  Set aside.  (if I don't have fresh herbs, I just sprinkle a little bit of dried rosemary on the fish with the salt and pepper.  I've also had it with just salt and pepper and it is just as good!  Use whatever seasoning you like.) 


When ready to grill, place the soaked plank on the grill grate and close the lid.  After a few minutes, the plank will begin to smoke and crackle.  Turn the plank over and "toast" the other side for about 2 minutes.  Uncover the grill and transfer the salmon directly onto the plank, then cover the grill.  Cook salmon until it is almost opaque throughout, or when the internal temperature reads about 130-135 degrees.  It should take about 15-25 minutes, depending on the thickness of the filet. 


Keep a spray bottle with water nearby just in case the plank gets too hot and begins to flame.  Extinguish the flame and continue grilling the salmon, adjusting the heat level of the grill if necessary. 


When done, use tongs or heatproof gloves to remove the plank from the grill.  I like to serve the salmon directly from the cedar plank.  Sqeeze lemon over the salmon if desired (as much as I love lemon, I never use it with salmon.  I like the taste of it without the lemon).  ENJOY!

Grandma Hansen's Chocolate Cake

My mom makes the best chocolate cake ever. When I asked Jake what kind of cake he wanted for his birthday, he immediately said, "Grandma Hansen's chocolate cake!" I was happy to oblige because it is my favorite cake! It is the only kind of birthday cake I can ever remember having growing up, and she still makes me one for my birthday every year. Thanks Mom!

Chocolate Cake
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1 Tbsp. vinegar
1 cup milk
1 square margarine or butter, softened
2 cups sugar
½ cup cocoa
2 eggs
½ tsp. salt
1 tsp. vanilla
2 ½ cups flour
2 tsp. baking soda
1 cup hot water

Add vinegar to milk, set aside. Cream together butter, sugar and cocoa. Add eggs, salt and vanilla. Add milk mixture and flour alternately. Put soda in water and add to mixture. Pour in 9x13 greased and floured pan. Bake at 375 degrees for 30-35 minutes. Frost when cool with favorite frosting or dust with powdered sugar.

Corn Bread with Honey Butter

I got this recipe from my sister. Corn bread is soooooo much better made from scratch than from a mix, and this is really easy!!! A perfect compliment to chili (or any main dish, really)!

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Corn Bread

1/2 c. butter
2/3 c. sugar
2 eggs
1/2 tsp. baking soda
1 c. buttermilk (if you don't have buttermilk, you can "make" it using 1c. milk plus 1 Tbsp. vinegar)
1 c. cornmeal
1 c. flour
 1/2 tsp. salt

Melt butter in medium sized pan.  Let cool to lukewarm, then add sugar and eggs and beat together.  In separate bowl, mix together baking soda and buttermilk, then add it to egg mixture and blend just a little.  Add cornmeal, flour and salt and stir with spoon or whisk.  Bake in greased 8x8 pan at 350 (glass pan) or 375 (metal pan) for 30 minutes.

Honey Butter

1 c. butter
7 oz. jar marshmallow cream
4 c. honey
1 tsp. vanilla

Combine all ingredients in a large bowl or pan and melt together either on the stove or in a microwave.  Refrigerate.

Jenny's Turkey Chili

I have been trying really hard to eat healthier.  Some days I do better than others.  This is one of my new favorite meals and it is super healthy!  It kind of has a lot of spices, but it is so worth it to make!  I like to freeze it in individual serving sizes and have it for lunch (if I remember to take it out of the freezer the night before).  It is one of those meals that is even better the next day after the flavors have all melded together!

Jenny’s Turkey Chili


2 (generous) Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 cup mushrooms, chopped
20 oz. pkg ground turkey breast
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. paprika
1 tsp. salt
1 tsp. coriander
½ tsp. red pepper flakes (or more if you like it hotter)
1 cup chicken broth
1 can (14.5 oz) fire roasted diced tomatoes
3 cans (15 oz) kidney, pinto and/or black beans, undrained


Place large pot over moderate heat and add olive oil. Add onions, garlic and peppers and cook until tender. Add mushrooms and cook a couple minutes longer. Add ground turkey breast and break it apart with a spoon while it cooks. Add spices, chicken broth, tomatoes and beans ( I happen to really like beans so I add 4 cans, draining my last can).  Stir together and simmer for at least 30-60 minutes.  You can use any garnish you like--I like to substitute plain greek yogurt for sour cream.  I can't even tell the difference!

Barbeque Beef Sandwiches

A definite crowd pleaser and so easy for a big group of people.  With this recipe, I got about 15 cups of shredded beef which makes at least 45 sandwiches!  If you don't want to make this much, I would decrease the sauce by one-third and use about 6 lbs. of meat.  It freezes really well which makes for some easy meals down the road!

Barbeque Beef Sandwiches

10 lbs. chuck roast
Salt and pepper
2 onions
4 Tbsp. butter
3+ cups ketchup
1 ½ cups water
6 Tbsp. white vinegar
9 Tbsp. Worcestershire sauce
1 Tbsp. liquid smoke
3 Tbsp. mustard
¾ tsp. pepper
3 Tbsp. lemon juice

For the sauce: melt butter on the stovetop. Add onions and cook until they soften. Add remaining ingredients and mix well. Put in refrigerator overnight to blend the flavors.

For the meat: season roast with salt and pepper. Place in a slow cooker (mine has a 6 qt. capacity) and cook on low 8-10 hours or until the meat is fork tender (mine cooked overnight for about 12 hours).

Drain liquid from crockpot (you may want to reserve about ½-1 cup of liquid just in case you want to add it back in later). Pull meat apart using 2 forks. Put shredded meat back in the crockpot along with the sauce you made the night before. If you think your meat needs more liquid, add some of the reserved liquid back in as well (I added about ½ cup reserved liquid). Put crockpot on low and let it heat through for a couple of hours.  Serve on buns.

Janelle's Famous Chicken Enchiladas

I don't know who Janelle is, but I know that I LOVE her chicken enchilada recipe.  I wanted something different from the enchiladas that I always make, and I found this recipe over at Tasty Kitchen.  It is super yummy--ALL three of my children cleaned their plate!!!  That's pretty exciting for me!  Here's the recipe:


Janelle’s Famous Chicken Enchiladas


1-½ pound boneless, skinless chicken breasts
26 ounces cream of chicken soup
7 ounces chicken broth
4 ounces chopped green chilies
¼ cups salsa verde, plus more for topping
1-½ Tbsp. chili powder (more or less depending on how spicy you like it)
1-½ tsp. cumin
1 tsp. paprika
½ tsp. garlic powder
½ tsp. cayenne pepper (optional)
¾ cups sour cream
2 cups shredded cheese (use any kind you like)
10 whole flour tortillas


Place chicken breasts in a slow cooker. Top with:
cream of chicken soup
chicken broth
green chilies
1/4 cup salsa verde
chili powder
cumin
paprika
garlic powder
cayenne pepper (optional)


Cook on high for 3-4 hours, until chicken is cooked and tender. Remove chicken and shred. I use 2 forks and go to town. Add sour cream and 1/2 cup of cheese to the sauce left in the slow cooker. Spray a 9×13 dish and put a thin layer of the sauce mixture in pan. Spoon chicken and sauce into the tortillas and roll. (Make sure to leave enough sauce for the top.) Place seam side down in the dish. Top with more salsa verde (if you don’t like it spicy, skip this step). Top with remaining sauce and cheese. (If you run out of sauce, just mix some sour cream and cream of chicken with some spices.) Cover with foil.


Place in the oven at 375 degrees for 20 minutes, remove foil and continue to cook for 10 minutes or until bubbly.


Garnish with shredded lettuce, sour cream, tomatoes and green onions.