Vanilla Steamer

Ingredients:

1 cup milk

1 Tbs honey

1/4 tsp vanilla

Place milk in microwave safe mug. Microwave on high for 90 seconds or until warm. Stir in honey and vanilla. Mix well and enjoy! Top with whipped cream!

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Canning Chicken

Bottled chicken is great for a fast healthy meal ... and delicious! We have used this chicken for: enchiladas, chicken salad sandwiches,homemade chicken noodles soup, or almost anything that calls for chicken.

This is great for food storage the self life is three years!

What you will need:

Canning jars with lids

Stove top Pressure cooker

Water

Salt

Chicken breasts (boneless, skinless) 10 lbs for eleven pint jars

Instructions:

Pack chicken into clean jars. Add 1/2 tsp salt to each pint jar. Process 75 minutes in pressure cooker.

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Sesame flank steak

Recipe from sisters cafe

This is also wonderful on deer steaks too!

1/4 cup chopped green onions

3 Tbs soy sauce

2 Tbs sesame oil

1 Tbs vinegar

1 Tbs brown sugar

1 Tbs chopped fresh ginger

1 Tbs chopped garlic

1 tsp dry mustard

1 tsp worcestershire sauce

1/4 cup toasted, crushed sesame seeds

Combine above ingredients. Marinated steak for 4 hours and barbecue.

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Ty ty ty's Corn bread

Cornbread

1 egg
1 cup Bisquick (he used storage pancake mix)
1/2 cup water 2 tbsp. dry milk
1/4
cup oil
1/4 tsp. soda
1/3 cup sugar
2 tbsp. cornmeal

1. Slightly beat egg.
2. Add remaining ingredients
3. Pour into a greased pan. (8x8)
4. Bake at 375 degrees for 20 min.

{ Ashley's BBQ PIzza & Pizza Dough }

Submitted by Chelsey
This is so yummy! I don't know where I got the pizza dough recipe but it is an easy and yummy one! I got the BBQ pizza recipe form a good friend named Ashley! I made the pizza Florence,  Italy style in a square pan since I didn't have a pizza stone and it turned out perfect!

Tips:  (You might know this but it was new info to me) Use left over chicken for this recipe or buy a cooked rotisserie chicken. If you don't have the time you could also buy a pizza crust too! If you make the dough roll it out on parchment paper and then put it on the pizza stone! The parchment paper makes it so the pizza wont fall a part while putting it in and out of the oven and less mess

* Preheat oven/ pizza stone to 500 (My pizza stone broke so I didn't  use a pizza stone, but if you do then it turns on even better. still preheat either way)

Pizza Dough

Ingredients
1  1/2 Cup Hot water
2 teaspoons salt
2 Tablespoons sugar
2  1/2 teaspoons instant yeast
3-4 cups flour ( I used 2 cups Wonder flour, 2 cups white flour)

Directions: Mix  water, salt sugar,  and yeast. Slowly add flour until right constancy.  Knead for dough for 8-10 minutes. Roll out on to parchment paper and add Toppings



BBQ PIZZA TOPPINGS

Ingredients:
Favorite BBQ  sauce (Sweet baby Rays!!)
1 medium red onion, chopped (I used half)
Olive oil
Mozzarella cheese, grated
Chicken, cooked & chopped
* I added fresh basil and tomatoes too


Directions:
Saute red onion in olive oil and a little bit of BBQ sauce, until onion is soft. (I added fresh basil & chopped tomatoes to the saute pan) Pull BBQ sauce over the pizza dough, red onions, chicken and then mozzarella cheese. Bake  pizza at 500 for    7-10 minutes. enjoy

{ Creamy Frosting }

Submitted by Chelsey
From Better Homes and Gardens Cook Book

I made this frosting for the BYU game this weekend that 's why the frosting is BLUE! Sorry if your not a BYU fan . . . we are for football at least! Anyways this frosting was yummy and so easy! I had to share!!

*Half recipe to frost a 13x9 inch cake or 24 cupcakes



Ingredients:
1 cup shortening ( I used melted butter)
1  1/2 teaspoons vanilla
1/2 teaspoon almond extract (you could use lemon or orange extract also)
4  1/2 cups powered sugar
3 to 4 Tablespoons milk

Directions:
in a medium mixing bowl beat shortening or butter, vanilla and extract for 30 seconds. Slowly add half of the powder sugar, beating well. Add  2 tablespoons of milk. Gradually beat remaining powder sugar and enough milk to reach spreading consistency.

{ Zesty Chicken Enchiladas }

Submitted by Chelsey
Recipe from Real Simple

I made this last night and it was so yummy!!! It's a new favorite at our house!! Make it!!

Picture From Real Simple

Ingredients:

1 tablespoon canola oil
1 pound tomatillos (papery skins removed), chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
kosher salt and black pepper
1 cup heavy cream
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 14.5-ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 6-inch corn tortillas
Pico de Gallo or salsa


Directions:
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

Pasta Under Pressure

Submitted by Chelsey
Recipes by Chef Brad
These are simple pressure cooker recipes using the electric pressure cooker. It works well because of the not stick qualities and the controlled heating. It cuts the time way down when cooking pastas. No need to precook the pasta, just throw it in and cook for 6 minutes and it is done.

*To start I always turn on the pressure cooker to sauté. This is 2 recipes. To make the chicken one do the "or" to do the sausage one do everything in the left. Two meals completely different taste.

Prep Time: 5 min.
Cook Time: 10 min
Total Completion Time: 15 min
Yield: enough for the family

Ingredients:
Amazing meals can be made in the electric pressure cooker.

2 large Italian sausages or 2 chopped boneless breast of chicken (used ground turkey)

½ cup chopped onion, celery, and carrots

1/3 cup uncooked quinoa or 1 cup cooked kamut (used Quinoa)

3 garlic cloves minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar or 1 tablespoon white balsamic vinegar

2 teaspoons good quality Italian seasoning or 2 teaspoons fresh minced rosemary

1 large bottle spaghetti sauce or one very large can cream of chicken soup

Water

1 noodles, ziti is great for sausage, flat noodles for chicken

1-2 cups cheese, mozzarella for sausage, Fontina for chicken


Directions:
In your pressure cooker turned on to sauté, add Italian sausages.. Using a potato smasher, break up sausage. Cook until almost done and add onion, celery, carrots, and garlic with olive oil. Sauté for 3 minutes. Add sauce and fill empty sauce bottle half way with water and add that with pasta, grains, seasoning, and vinegar. Change setting to pressure high and place lid on and cook for 6 minutes. Let pressure down naturally and then stir and tip with cheese.



Chef Brad Tip: This is a formula for you. Now you can create your own creations with dried pasta in the pressure cooker. Just make sure the sauce is not dry, it is better to have to much liquid than to little.

Strawberry Asparagus Salad

Submitted by Chelsey
Recipe Chef Brad

Me and my mom took a cooking class last night from Chef Brad! He is awesome so I thought I would share the recipes! The food was amazing and we both learned a lot!!
Simple ingredients, but oh so good.



Ingredients:
For the salad
Fresh strawberries

Fresh Asparagus

Fresh Leafy lettuce

Feta Cheese

Pine nuts, roasted or almond

Cooked Kamut

Fresh mushrooms, sliced

Roasted red peppers



For the Dressing

1/4 cup Xagave

1/4 cup olive oil

1/4 cup flax oil

1/4 cup white balsamic vinegar

3/4 cup fresh strawberries

dash salt


Directions:
Chop lettuce and place on serving dish. Cut ends off asparagus and saute in olive oil, xagave, and splash of balsamic vinegar. Do not over cook the asparagus. Lighty toast pinenuts in a saute pan over medium heat. Slice strawberries, mushrooms, and red peppers. Place over lettuce with cooked kamut, about 1/2 cup. Place cooked asparagus around edges and garnish with nuts and feta cheese. Mix dressing ingredients in blender and drizzle over the top of the salad.

Feta buckwheat bread

Feta Sourdough Flat Bread

Submitted by Chelsey
Recipe by Chef Brad
The buckwheat makes this a wonderful rustic bread.

Ingredients:

1 cup sourdough

1 cup feta cheese

1 jar chopped pitted kalamata olives

2 cups hot water

2 tablespoons olive oil

1/4 cup sugar

1 tablespoon salt

2 cups Fresh ground buckwheat flour

1/4 cup Saf instant yeast

4 to 6 cups natural white flour

Directions:
Place all ingredients, except olives and feta, in mixer with half the flour and yeast going in last placing the yeast on top. Turn on mixer and add remaining flour until dough cleans sides of bowl. Knead for 5 minutes and than add the olives and feta, knead for one more minute and then remove and seperate dough into 2 pieces, roll out dough and let rise. Using fingers, make indents in top of dough and brush with oil and sprinkle with kosher salt and rosemary or herbs. Bake in hot 500 degree oven on preheated pizza stone until golden brown.

Wonder Flour Blondies

Submitted by Chelsey
Recipe from a cooking class taught by Chef Brad
The most amazing Blondie and almost good for you. With this basic recipe you can make an endless variety of them.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Completion Time: 40 minutes


Ingredients:
12 oz. package of chocolate chips, white chocolate for blonde dark or milk if you want a change
3 cubes of butter
3 cups brown sugar
6 eggs
1 tablespoon vanilla
1 teaspoon salt
3.5 cups fresh ground Wonder flour (equal parts of spelt, brown rice, & pearled barley)
Nuts (optional) I used whole walnuts
Coconut (optional)
Heath bar pieces(optional) Didn't put this in

Directions:
In the Microwave melt chocolate with butter, set aside. In large bowl or mixer mix eggs, sugar, vanilla, and salt. Add melted butter mixture and beat well. Add flour and any additional ingredients you desire. Pour into a half sheet pan or large jelly roll pan. Bake in a preheated 375 degree oven or about 25 to 30 minutes or until done. Remove and let cool.

Rhubarb Streusel Cake with Warm Vanilla Sauce

Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Blackberry Lime Fool

Blackberry Lime Fool
1 pint blackberries
1 1/2 cups heavy whipping cream
1/3 cup sugar, divided
Juice of 1 lime

To reduce the sugar, I added the juice of one lime. Hazaah! Its healthier!

I also added 5 or so strawberries. It was very tasty!

Puree blackberries (and strawberries) in a blender or food processor.
Add the lime juice and 1/2 of the sugar.

Whip the whipping cream until it starts to form peaks. Add the remaining sugar and continue to whip until stiff. Fold in the blackberry puree. If you want a rustic look leave it more streaked.

Place in serving dishes and refrigerate.

'Julie and Julia' Bruschetta

So have you seen the 'Julie and Julia 'movie? It is a must see movie for anyone who loves to cook and blog! The movie is really fun, but may leave you with certain cravings! There was a scene in the movie where Julie was making bruschetta for dinner for herself and her hubby. She toasted the bread in a pan of butter until it was crispy and then loaded on the tomato mixture. Her husband devoured it and kept oohing and aughing over it.
I can't believe we have not posted this recipe, as Chels, Mal and I have all made and love this.

Julie and Julia Bruschetta

For the tomato topping:

Red and orange juicy fresh garden tomatoes,

Chopped Fresh basil (a couple leaves)

Fresh garlic, minced (a couple)

Kosher salt to taste

Extra Virgin Olive oil (1-2 tsp)

Let this sit while you prepare the toast:

Heat a skillet on the stove top on medium high. Butter both sides of a slice of french bread, or toast in pan of melted butter. When the toast is done, top with the tomato topping and ENJOY!!

Chicken Cordon Blue

Submitted by Chelsey & Mal

This is one of me and Malorie's favorite dinners to make for our hubby's! In fact we both made this earlier this week! Yummy!

6 chicken breasts

ham

swiss cheese

1 tsp paprika

3 Tb flour

6 Tb butter

1 bouillon cube

2 Tb corn starch

1 1/2 cup water

1 cup heavy whipping cream

toothpicks



Flatten the chicken breast and cut an insert. Add slices of ham and swiss cheese. Secure with toothpick (you might need 4 or 5 in each). Mix the flour and paprika and coat chicken on both sides. Melt 6 Tb butter in a large saucepan and brown chicken on both sides. Add 1 1/2 cup water and bouillon cube and simmer on medium for 30-35 minutes, don't cover.

Mix the cornstarch and heavy whipping cream in small pan and boil for 2 minutes. Then whisk and cool. If it is not thick enough, add more cornstarch.

When chicken is done, add a slice of swiss cheese on top, and spoon over whipping cream mixture. ENJOY!

cuuuuupcakes

I love cupcakes. Big ones. I made these for Kaiseys baby shower. After making these, It made me like cupcakes not so much. I could never be a baker; it would be way too much work. But here is the frosting recipe for them. For the cake part I just use good ol' cake mix. But I bake them in big texas muffin tins so they are extra big.

Best Frosting Ever

3 bars butter
5 1/4 cups powdered sugar
2 Tb whipping cream
1 1/2 tsp vanilla

then for vanilla frosting
add an extra tsp vanilla

and for almond frosting (my favorite)
add 1 tsp almond extract

Make sure the butter is room temperature before you start. Cream the butter until it is fluffy. Add the powdered sugar a cup or so at a time. Then add the vanilla and whipping cream and extra flavoring.

goat cheese empanadas

These are so yummy, easy, and fancy. I felt so cool eating these. I ate them with sparkling cider- they just needed an extra fancy factor.

2 refrigerated rolled piecrusts
fresh goat cheese
store-bought corn salsa

Using a 3-inch round cookie cutter ( I used a lid from a nalgene bottle) cut out 16 or so circles from the piecrust dough. Add the goat cheese on one side of the circle. I used probably 4-5 oz of cheese total. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Baked on a rimmed baking sheet at 375 until golden, about 20-25 minutes. Serve with corn salsa.

Summer Cabbage Salad

Submitted by Chelsey

I was over at my mom's house this week and she whipped up this salad! It's really yummy! And perfect for a summer BBQ or with Salsa Quesadillas! The ingredients aren't really exact so just add what you think! Enjoy

Ingredients:

Green & Red Cabbage

4 ounces Feta Cheese

Cilantro

Lime Juice

Easy Salsa Quesadillas

 Submitted by Chelsey

Recipe from Real Simple 

This is a fast easy meal that is healthy and oh so good! I made this tonight and it will be one that we make often!! I also made a cabbage salad that goes perfect with this!!

Ingredients:
Bag of  tortillas
2 cups (8 ounces) grated Monterey Jack Cheese
1 Jar of salsa, drained
Several leaves of fresh basil or cilantro (I put both)
4 teaspoons olive oil
( I added a little bit of cooked chicken also!!)

Arrange four of the tortillas on a work surface. Divide the cheese, salsa, and herbs among the tortillas, leaving a one inch border. Top with a tortilla. Heat the oil in the skillet or pan over medium heat. Cook one quesadilla at a time, turning once, until the tortillas are crisp and golden, about 2 minutes per side. Transfer to a cutting board. Repeat with the remaining quesadillas. cut into wedges and serve.

*to save time, broil the quesadillas all together.Arrange them on a baking sheet, brush the tops with olive oil, and broil turning once, until cheese melts and the tortillas are golden brown.

Pistachio Cookies

Submitted by Chelsey

A really good friend made these cookies for a game night and Me and Will were hooked! They are so yummy! I have made them twice now and I would double the batch so that you can share them with friends!!

 

 

Ingredients for cookie dough:

1 cup butter

1/3 c powdered sugar

1 egg

1 tsp vanilla

3/4 tsp almond extract

2 cups flour

1 (3.4oz) pkg instant pistachio pudding mix

1/2 cup mini (or regular size) semi-sweet chocolate chips

2 cups (i used like 1 cup) finely chopped pecans

 

In mixing bowl, cream butter and sugar until smooth. Add egg and extracts. Add flour and dry pudding mix. Stir in chocolate chips. Shape into 1 inch balls and roll in nuts. Place 2 inches apart on greased baking sheet; then make a thumbprint in the center of each cookie. Bake at 350 degrees for 10-12 minutes. let cool.

_________________________________________________________________________

 

Frosting:

 2 TBS butter or margarine softened

2 cups powdered sugar

1 tsp vanilla

2-3 TBS milk

 

Mix all ingredients until smooth and spoon into the center indention of cooled cookies.

__________________________________________________________________________

 

Chocolate glaze:

1/2 cup semi-sweet chocolate chips

2 tsp shortening

 

melt chips and shortening together (you can do this in the microwave on a low power level and stir it every 30 seconds) and drizzle over cookies. Let stand until set.

Grandmas famous rolls

From Millie's Kitchen:

1 TB. Sugar
½ cup luke warm water
½ cup shortening (I use margarine)
1 cup water
½ cup sugar
3 eggs, well beaten
3/4 tsp. Salt
5 cups flour

Put yeast in the ½ cup water with the 1tb. Sugar and let dissolve. Melt  shortening, mix with the ½ cup sugar & salt, add yeast, eggs and mix  well. Add flour stir well. I usually add at least another ½ -1 cup more  kneading it all in . It will be a little bit sticky. Cover and let raise  2 hrs. punch down knead and cut into rolls. Raise 1 hr. Bake 375 degrees 12-15 min.

Armenian meat pies

From Millie's Kitchen:

4 lbs Hamburger
2 TB. Allspice
10 med. Tomatoes
9-10 garlic buds
3 lg. Green peppers
1 TB. Red pepper I use (1 ½ tsp. Or less)
bunch parsley
1 TB. Salt
Grind tomatoes ,peppers,& parsley . I cook the hamburger first then add the rest and simmer for awhile. I make a 4 loaf bread recipe and there is meat left which I freeze. Take a ball of dough and press out real thin in circle on a cookie sheet the size you want your meat pie to be.
Bake 400 degrees 15 min.

Pork Chop Dinner

Yummy summer dinner. Kevin really really liked the coleslaw, and even liked the carrots (he is not a big carrot fan). I really like cooked carrots and had delicious sauteed carrots at Redrock, so I decided to find a good recipe I could make at home. I even think these carrots were better then Redrocks.

Pork Chops
For these I just broil them. I put them on a broiling sheet and cover them with olive oil, salt, and pepper on each side. Sometimes I use seasoning, sometimes not. They only take about 6-7 minutes on one side, and 5-6 minutes on the other side. Just watch them and use your own judgement.

Sauteed Carrots
Carrots
1 tsp salt
1/4 tsp pepper
2 Tb butter
1 1/2 Tb chopped dill or parsley

Peel carrots and cut them diagonally in 1/4 inch slices. Place the carrots, 1/3 cup water, salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7-8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper to serve.

Sweet Restaurant Slaw
1 (16 0z) bag coleslaw mix
2 Tb diced onion
2/3 cup cream salad dressing (I used regular mayonnaise, but you can use miracle whip)
3 Tb vegetable oil
1/2 cup white sugar (I used slightly less- I didnt want it super sweet)
1 Tb white vinegar
1/4 tsp salt

Combine coleslaw mix and onion in a large bowl. Whisk together the rest of the ingredients for the dressing in a medium bowl. Pour over mixture and toss to coat. It says to chill at least 2 hours before serving, I just popped it in the fridge for 20 minutes and it was still delicious. Kevin practically licked the bowl clean.

Stir Fry Basic Chicken

Submitted by Mal
Yum this was delicious! This was way easy to make, and it smells so darn good while your making it. Because of all the sauces, I would recommend using low-sodium soy sauce. With all the sodium packed in the sauces, it can be a bit salty; but it was still way good.

Stir Fry Basic Chicken

1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped

Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.

Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.

Serve immediately over rice.

{ Tortilla Soup }

Submitted by Chelsey

This was perfect for a cold rainy day, like today! I didn't add zucchini, but it would be good with or without it! Yummy!!

Ingredients:
2 TBS Olive Oil
1 Garlic clove(crushed)
1 Medium Onion (chopped)
8 cups water
2 TBS chicken Bouillon
3 cups salsa
1 cup cilantro(chopped)
3 small Italian zucchinis
4 cups Tortilla Chips (broken)
3 chicken breasts (cooked, cooled and diced)
*Sour cream, Cheddar cheese, tortilla chips and sliced avocado

Directions:
In a large pot add: olive oil, garlic clove, and onion and cook

Add water, chicken bouillon, salsa, cilantro and zucchinis and simmer for 30 minutes

Add 4 cups Tortilla chips and chicken and simmer for 10 minutes

Spoon into bowls and add sour cream, cheese, more chips and avocado slices on top

Whole Wheat Triple-Tomato Pizzas

We love this pizza. It is yummy and good for you! I never have sun-dried tomatoes on hand but I will "oven dry" some while I'm making the dough.

This recipe comes from a cookbook put together by two guys who live in New York City, the city of the Slice, you're bound to get a recipe for pizza.

The whole wheat dough works well because it absorbs the moisture of the sauce and the fresh tomatoes. The crust crisps up great.

"The 10 Things You Need to Eat"

by Anahad O'Connor and Dave Liberman

Ingredients
For the Dough:
2 1/2 cups whole wheat flour
1 1/2 teaspoons salt
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup very warm water (about 110oF)
2 tablespoons olive oil
For the Toppings:
About 1 cup Marinara Sauce
About 16 sun-dried tomatoes packed in olive oil, roughly chopped with the oil
2 cups grated mozzarella cheese
4 large plum tomatoes, cored and thinly sliced
1 teaspoon hot red pepper flakes
1 teaspoon dried basil leaves
Olive oil for drizzling
Freshly grated Parmesan cheese for garnish
Cooking Directions
Whisk the flour and salt together in a large mixing bowl.
In a separate bowl, combine the yeast, sugar, and warm water and let stand until all the yeast has dissolved and the mixture starts foaming. Add the olive oil and pour the yeast mixture into the flour. Use a fork to combine the two until a loose dough forms.
Transfer the dough to a clean work surface or the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 10 minutes. Place the kneaded ball of dough into a large, well-oiled mixing bowl, cover loosely with plastic wrap, and set aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
Preheat the oven to 400°F.
Place a large baking sheet in the oven (or use two to cook two pizzas at a time) and heat the baking sheet for at least 10 more minutes.
Turn the dough out onto a floured work surface and divide the dough evenly into 4 parts. Roll each part into an even disk, about 8 inches in diameter.
To make a pizza, spread about 1/4 cup of the marinara sauce onto a disk of dough, leaving about a 1/2-inch edge. Scatter a quarter of the sun-dried tomatoes over the sauce, then 1/2 cup of the mozzarella cheese, followed by some sliced tomatoes, 1/4 teaspoon each of the hot red pepper flakes and dried basil, and finally a good drizzle of olive oil.
Use an oven mitt or kitchen towel to remove the hot baking sheet from the oven, place the assembled pizza on it, and return it to the oven to cook for 15 minutes, until the crust is crispy and the cheese is bubbly and golden brown. Garnish the pizza with some freshly grated Parmesan and cut into slices to serve.

Repeat for the remaining 3 pizzas.

Yield: four 8-inch pizzas
YUMMY!!!

Hey Cousins . . .

Hey Family lets get posting I know that you guys have some yummy recipes!!!

{ Roasted Garlic Tomatoe Soup }

Submitted by Chelsey
Recipe from book, ten things you need to eat

This is really yummy!!! I made this on a rainy day last week! This goes perfect with the cream biscuit recipe!!

Ingredients:
2 heads of garlic
1/4 cup olive oil
1 medium onion, finely chopped
1-26 ounce can diced or crushed tomatoes
2 bay leaves (instead I added 1 Tablespoon of basil leafs)
1 quart chicken or vegetable stock
salt and pepper
1 teaspoon sugar

Preheat the oven to 375F

Cut off very tops of garlic heads and place the heads on a double layer of aluminum foil. drizzle 2 tablespoons of olive oil over the garlic for about 30 minutes, until soft and the tops start to darken. set aside to cool.

Heat the remaining 2 Tablespoons of olive oil in a 4-quart pot over medium heat. Add the onion and cook, partially covered, until soft and translucent, about 10 minutes. Add the bay leafs (or Basil), stock, salt and pepper to taste, and the sugar and then squeeze the roasted garlic pulp out of the skins into the soup. Bring the sauce to a simmer. reduce heat to medium-low, and simmer partially covered for another 30 minutes.
Remove the bay leafs and pour into a blender and puree the soup until smooth!!
Yummy enjoy!!

Cayenne-Rubbed Chicken with Avocado Salsa

Submitted by TYLER
Recipe from MarthaStewart.com

Prep: 10 minutes
Total: 30 minutes
Serves 4

Got this recipe from my foods class it's easy and yummy!!

Ingredients:
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced (Use half/ Tip cut red onion and then wash so that it's not a spicey!!)
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

Directions:
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. (I doubled this make sure to out alot of seasoning in chicken)
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Baked Chicken Nuggets and Honey mustard dipping sauce

Submittted by Chelsey

This is one of my favorite recipes! Easy and the healthier version of chicken nuggets! This honey mustard sauce is amazing!! I have tried to make couple BBQ sauces and I haven't found one that is worth the time! So I usually just buy a bottle at the store!! enjoy!!

Baked Chicken Nuggets
Yield: 30 nuggets
Ingredients
3 skinless, boneless chicken breasts (I use frozen chicken tenders! perfect size!)
1 cup Italian seasoned bread crumbs (I just put a couple pieces of wheat bread in blender)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Honey mustard dipping sauce
1 cup Mayo
½ cup Honey
¼ cup mustard

{ Lemon Bars }

Submitted by Chelsey
Recipe from the Lion House

This Recipe is super easy and yummy!That picture doesn't do them justice!! I am sure you could make lime bars if you like lime more than lemon . . .

Crust:
1/2 cup butter (1 cube)
1/4 cup powdered sugar
1 cup flour
dash salt

Filling:
2 eggs
1 cup sugar
2 TBS flour
2 TBS lemon juice
grated lemon zest from 1/2 lemon

Blend crust ingredients and press into bottom of 8x8 pan. Bake at 350 degrees for 15 minutes.
Mix filling ingredients and pour over hot crust. Bake at 350 degrees for 15 to 20 minutes.
Sprinkle with powdered sugar
(tripling this recipe fits perfect into a normal cookie sheet)

{ Caramelitos }

Submitted by Chelsey
Recipe from My Aunt Kris/Sister's Cafe



8x8 foil pan for easy clean up (threw it away!) just bake for an additional 5 min or so....

1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like semi-sweet)
3/4 cup caramel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I never add these but good)
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

{ Sesame Chicken Salad }

Submitted by Chelsey
recipe from Real Simple cook book, meals made easy
I made this the other night and ate it with left over cream biscuits from the recipe Mal posted earlier! Perfect Dinner!!



Ingredients:
2 carrots
2-5oz bag baby spinach
1 small red onion
3 Tablespoons sesame seeds, toasted
1 store bought rotisserie chicken, shredded (I just cooked two chicken breast)
1-1 inch piece fresh ginger, grated
2 Tablespoons soy-sauce
2 Tablespoons rice vinegar
1/4 cup sesame oil

Using a vegetable peeler, shave the carrots into long thin ribbons. In a large bowl, combine the carrots, spinach, onion, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy-sauce, and vinegar. Whisking constantly, slowly add oil in a steady stream. Pour the vinaigrette over the salad and toss to coat. Enjoy!

{ Yummy Vegetable Soup }

Submitted by Chelsey
From the Real Simple Cook book!!
makes 4 servings
Total time 40 minutes

This is the best vegetable soup! Make this with the cream biscuits on an earlier post by Mal!!



2 Tablespoons Olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3-14.5oz cans chicken broth
1/2 pound potatoes, chopped
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon Kosher salt
1-14.5 oz can died tomatoes
1/4 pound green beans, cut into 1 inch pieces (I didn't put this in)
1 cup chopped broccoli
Grated Parmesan cheese

Heat oil in a large pot over medium-high heat. Add the onions, carrots, and celery and cook until softened but, not browned, about 5 minutes. Add broth, 1 cup water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add tomatoes, beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Serve with Parmesan on top!

{ Southwestern Chicken }

Submitted by Chelsey


This is a fast and easy recipe that I got from Jana!Enjoy!

1 cup cubed cooked chicken or turkey (I have even used canned chicken)
1- 8oz can corn drained
1- 4oz can chopped green chili peppers drained
2 eggs
2/3 cup milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
salsa
sour cream

Preheat oven to 400. Spray 9x9 inch pie plate with non-stick coating. Mix chicken, corn, and green chili peppers in pan.In a bowl mix eggs and milk , then beat in flour, salt and pepper. Pour over chicken mixture.
Bake uncovered at 400 for 25-30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2-3minutes more until cheese melts. Top with sour cream and salsa!!

Raisn Loaf

From the kitchen of Millie Moser

1 cup raisins
11/2 cup boiling water
1 tsp. Soda
Boil together and set to cool
3/4 cup shortening
1 cup sugar
2 eggs
Blend together, then add raisin mixture
Mix in–13/4cups flour
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
½ tsp baking powder

TOPPING FOR ABOVE
½ Cup brown sugar
3/4 cup chopped walnuts
½ cup chocolate chips
BAKE AT 350 DEGREES FOR 30-35 MINUTES

{ French Bread Rolls }

adapted from allrecipes.com
submitted by Chelsey for Mal

I thought I would post this since it goes with the BBQ Chicken Braid recipe that Mal posted earlier

*Makes about one dozen rolls or two loafs

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

{ Meatball Hero's }

Submitted by Chelsey
Easy recipe from Real Simple and Dave Lieberman

This is a healthy but delicious manly man meal! I made this with Will in mind! And honestly he LOVED it and so did I! If you are short on time just buy some frozen meatballs . . . but these meatballs are really good and worth the extra time! The meatballs take 15 mins to make and 20-25 mins to cook. You could always make the meatballs ahead of time and freeze or refrigerate . . . Enjoy!




4 Submarine rolls
1 jar pasta sauce
1-8 oz bag shredded mozzarella
1/2 cup grated Parmesan

Ingredients for the Meatballs
(or if your short on time buy frozen meatballs)

3 tablespoons canola oil
1 small onion, finely chopped
1 pound lean ground beef
1-1/2 cups cooked quinoa(picture below of what kind I bought,$11 a little pricey)
1/2 cup finely grated Parmesan cheese
1 egg
3 tablespoons fresh parsley leaves, very finely chopped
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper






To make the meatballs
preheat the oven to 425F. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.

Make the Quinoa while cooking the onions. To cook whole grain quinoa: Bring 1 cup of water to a boil in 2 qt sauce pan. Add 1/2 cup Quinoa, bring back to boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. Yields about 2 cups.

In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper, and cooled onions. Stir until a smooth, homogeneous mixture has formed.

Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch



How to put it all together
Heat pasta sauce.Heat oven to 250F. Warm rolls on the oven rack. Halve each roll lengthwise. Spoon meatballs and sauce onto bottom of roll and sprinkle with mozzarella and Parmesan. Sandwich with top half of each roll!

Homemade Mac and Cheese

Submitted by Colette



We went to dinner at "Iggy's" with some friends a couple of weeks ago and Randy ordered Mac & Cheese! He loved it, so I decided to make it for him. This does not compare to the boxed. It is a yummy comfort food.

MACARONI AND CHEESE

Serves 12 (I halved it)

8 Tablespoons butter
6 slices white bread (I used wheat) process into big crumbs
5 1/2 cups milk
1/2 cup all-purpose flour (I used wonder flour)
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups (about 18 oz.) grate sharp white cheddar cheese
2 cups Romano or Parmesan cheese
1 pound elbow macaroni (or pasta of choice) cooked and drained
Sour cream or tomatoes for garnish (optional)

1. Heat oven to 375. Butter a 3 qt casserole dish; set aside. Mix bread crumbs with 2 Tablespoons butter. Set aside.

2. Heat milk over medium heat. In separate pan melt remaining 6 tablespoons butter. When butter bubbles, add flour. Cook stirring, for 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking an whisking til mixture thickens.

4. Remove from heat. Stir in salt, nutmeg, peppers, and 2/3 of both cheeses.

5. Stir macaroni into cheese sauce. Pour mixture into prepared dish.

6. Sprinkle remaining cheeses an bread crumbs. (Top with tomatoes as prepared below if desired)
Bake until browned on top, 45 to 50 minutes.

Yum! :) I roasted sliced tomatoes on a cookie sheet, drizzled with olive oil, and sprinkled with coarse salt, pepper, and thyme for 10 minutes-then arranged on top of mac & Cheese before baking.

Cream Biscuits

Kevin has been sick with food poisoning since friday so I haven't been able try any new recipes. Being the only one eating real food is not very fun. I ended up just eating PB&J sandwiches and leftovers for the past couple days, while watching him eat miso soup and chicken noodle soup. But last night he was feeling a little better, so I decided to make these biscuits that I had been craving. He ate these biscuits, so they must have been good!
They are super easy and super fast to make.

Cream Biscuits

submitted by Malorie

2 cups flour
2 t. sugar
2 t. baking powder
1/2 t. salt
1 1/2 cups heavy crea,

Preheat oven to 450 degrees

Whisk togethor flour, sugar, baking powder, and salt in a medium bowl. Stir in cream with wooden spoon until dough forms. Turn the dough out onto a floured counter, gather into a ball, and knead for 30 seconds.
Press dough into a cake pan, to make it into a big circle. Turn dough out onto counter and cut into 8 wedges.
Line baking sheet with parchment paper
Cook until golden brown on top, about 15 minutes.

{ Cafe Rio Dressing }

Cafe Rio Dressing
Submitted by Chelsey

Package Hidden Valley Ranch Dressing (make)
put in blender
add 2 cloves of garlic
1/2 Jalapeno pepper
1 teaspoon lime juice
1/2 bunch of cilantro
*Blend until done, let chill in fridge for 30 minutes

{ Homemade Apple Sauce }

this recipe is really easy . . . the hardest part is cutting all the apples! It is really good warm! you can also freeze it! enjoy! Oh it makes your house smell sooooo good too!!!

Apple sauce
submitted by Chelsey

Ingredients
3-4 lbs apples (1lb =3 medium apples)peeled and quartered
juice of one lemon
1/2 teaspoon ground Cinnamon
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon salt
1 cup water

* I also added a dash of nutmeg, you substitute sugar for 3 Tablespoons honey (but add after apples are cooked)

Directions: Put all ingredients in to a large pot. Cover Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat and mash with potato masher (I just put it in my blender)
Ready to serve, hot or cold

* freezes for up to a year!

{ Honey Lime Enchiladas }

Honey Lime Enchiladas
submitted by Chelsey & Mal

1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Ella’s Raspberry Vinaigrette

Inspired by Malorie! I decided that it would be cheaper to make my own Raspberry vinaigrette. It was really easy and yummy as well!





Submitted by Chelsey

Ella’s Raspberry Vinaigrette
1/2 cup mild oil, such as canola or vegetable oil (I used Olive Oil)
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too/ I used balsamic)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
Hint: I have these ingredients in this order for a reason: I’m impatient. Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.