Cranberry Jello Salad

6 oz. pkg. raspberry jello


Dissolve in 1 cup boiling water.

Add:

1 can whole cranberry sauce
2/3 cup apple of cranberry juice
Chopped pecans or walnuts (I usually add about a cup)
1 large can crushed pineapple with juice

Put ½ of mixture in 9x13 pan. Let set.

Mix:

1 pint sour cream
1 8 oz. pkg. cream cheese

Spread on bottom layer of jello—Top with rest of jello mixture and set until firm.

Bacon Deviled Eggs

3 strips of bacon, cooked, drained and crumbled
8 large hard-boiled eggs
1/3 cup mayonnaise
2 T. green onion tops, thinly sliced
1 tsp. deli mustard
pinch of salt
pinch of pepper

Slice the hard-boiled eggs in half lengthwise. Spoon out the yolks and put into a bowl. Smash yolks with a fork and combine with mayonnaise, onions, and mustard. Mix in bacon pieces and stir gently until combined. Salt and pepper to taste. Using a spoon or piping bag, fill each half of egg with 1 T. of mix. Serve immediately or chill.

Best Chocolate Chip Cookies Ever

2 c. butter (no substitutes)
1 1/2 c. white sugar
2 c. brown sugar
3 eggs
2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 c. flour
chocolate chips (I have added anywhere from no chocolate chips to a whole bag and ALWAYS yummy. I have also added other chip varieties, m&m's, pecans, macadamia nuts, etc. for variety.)

Cream butter and sugars. Add eggs and vanilla until smooth (may need to scrape sides of bowl here). Add dry ingredients, then chocolate chips. Drop & bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes.

Thai Chicken & Rice Soup

1 T. stir fry oil (I used canola)
1 whole chicken breast, skinned, boned, and cut into small bite-size pieces
1 small onion
2 cups chicken stock
1 can coconut milk
1 cup fresh or frozen whole kernel corn
1 cup cooked rice
2 T. oyster sauce
2 T. rice vinegar
1 T. minced fresh cilantro or parsley
1 to 2 T. hot chili oil

Heat medium saucepan over hight heat. Add oil; coat pan. Add chicken and onion; saute 4 to 5 minutes, or until chicken is lightly browned and onion is translucent. Add chicken stock, coconut milk, corn, rice, oyster sauce, and rice vinegar. Cook and stir until mixture boils. Remove from heat; stir in cilantro and chili oil. Serve while hot.

LOVE this soup. Such unique flavors. Family loves this, too. I double the recipe and only have a little left over.

Indian Curry

3 T. olive oil (used canola)
1 small onion, chopped
2 cloves garlic, minced
3 T. curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1 bay leaf (didn't have this to add, but still tasted awesome!)
1/2 tsp. grated fresh ginger root (1/8 tsp. ground ginger would substitute here)
1/2 tsp. white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-sized pieces (used leftover turkey and turned out great)
1 T. tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp. cayenne pepper (1/8 tsp still makes this plenty spicy, but my kids would still eat it)

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pices, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice, and cayenne pepper. Simmer 5 more minutes. Serve over rice.

Got this recipe from allrecipes.com. DEFINITELY a favorite in my family. Pretty easy, just have to plan ahead to have the ingredients on hand.

WHOLE WHEAT BUNS

2 tbsp. dry yeast
1 c. lukewarm water
1/2 c. honey
1 c. hot water
3/4 c. oil
2 tsp. salt
2 eggs, beaten
6-6 1/2 c. whole wheat flour

Dissolve yeast in warm water. Set aside. Combine hot water, honey, oil and salt. Add beaten eggs; stir well. Then add yeast mixture. Add flour and stir until well blended. Put in refrigerator for 15 minutes. Turn out on floured board and knead a few times, then roll out to 1/2 inch thickness. Cut with wide glass dipped in flour. Put on cookie sheet and let rise until double in bulk.

Bake at 400 degrees for 10-12 minutes.

This is a great, easy recipe. It makes a lot of buns though depending on the size you cut them. I got about 35 to 40. You may want to 1/2 the recipe.

Hawaiian Ribs Slow Cooker Style:)

I found this on http://www.crockpot365.blogspot.com/ (I LOVE this site)! AND we LOVE these ribs:)


2 pounds boneless beef short ribs, or about 4 pounds babyback ribs

1/3 cup soy sauce (we use low sodium)
2 tablespoons brown sugar (I used less)
1 tablespoon honey
1/2 teaspoon Chinese 5-Spice powder (I'll put a recipe to make your own down below)
6 cloves minced garlic

Chinese 5 Spice Powder recipe:
(mix spices well, and store in an air-tight container for up to 6 months)

1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves

If you're using boneless ribs, they will probably fit nicely in a 4 quart slow cooker. If you've got bones, you'll most likely need a 6-quart.

Put the ribs into the cooker, and top with the sauce mixture. If you really want to, you can combine all the sauce stuff in a little bowl and then paint it onto the ribs, but that seems like a lot of work. They'll be fine if you just dump everything on top. They'll be fine if the meat is frozen solid, too. Mine was!

Cover and cook on low for 6 to 8 hours, or on high for about 4 to 5. Flip the ribs over a few times before serving to cover evenly in the sauce. The longer and slower you cook the ribs, the more tender the meat.

Roasted Pumpkin Seeds

2 cups raw pumpkin seeds, pulp removed (can usually get one cup per pumpkin)
salt water
1 tsp. salt
1 tsp. Worcestershire sauce
3 T. butter or margarine

Boil seeds in salt water for 10 minutes. Dry & mix with other ingredients.Spread on a cookie sheet and bake @ 250 degrees for 2 hrs.

Pumpkin Apple Dip

pkg (8 oz) cream cheese, softened


1/2 cup packed brown sugar

1/2 cup canned (or baked) pumpkin 

1/2 tsp ground cinnamon
 
Beat first 3 then add cinnamon and beat until smooth. Dip with apples or whatever else your little heart desires!

Stuffed Pasta Shells

I made this for Sunday dinner and Casey really liked it. I have tried a couple other jumbo shell pasta recipes and Casey liked them okay, but this one is his very favorite. He thought this one was really good. It got a little bit crispy around the edges, I am not sure if it is because I didn't put in quite as much pasta sauce as it called for, or if it was because it cooked on low for too long. It was still good though. Sorry there isn't a picture.

18 jumbo pasta shells
1 lb. lean ground beef
1 onion chopped
1 clove garlic, minced
2 cups mozzarella cheese, shredded
1/2 cup seasoned bread crumbs
1 Tbsp. parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce
1/2 cup grated Parmesan cheese

Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic on stove top, drain. Add mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into Crockery Pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5 to 7 hours.

Crockery Pot Taco Casserole

Once again I don't have a picture of this one, because I am not used to posting my recipes on the blog. Jamie I hope you are proud of me for finally posting some recipes. It sure has taken me long enough!

I have started to make more crock pot meals, #1 because it is hot hear in Vegas and #2 because they work really nicely since our church doesn't start until 2:00. I don't think we would ever eat dinner on Sunday by the time we get home at 5:30 if I didn't throw something in the crockpot on Sunday morning.

1 lb. ground beef or turkey
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
2 drops Tabasco sauce
1 can tomato sauce (15 oz)
1 tsp. chili powder
1 cup frozen corn
2 cans chili with beans (16 oz)
3/4 lb. grated cheese
Tortilla chips (about 1 to 1 1/2 cups)

Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato, sauce, and chili powder. Grease crock pot and layer in 5 layers beginning with meat mixture, tortilla chips, corn, chili, and grated cheese. cover and cook 6 to 8 hours on low.

To grease the crock pot I just used PAM. Never heard of that before, but I guess it helped to keep it from sticking. I also just used a can of corn, instead of frozen. It turned out really yummy.

BLT Pasta Salad

I have been watching the food network a lot lately to try and get some new ideas for meals. I found this one on their website. I made it for the FHE potluck party we got invited to after we first moved into our new ward here. It turned out really yummy, but I totally forgot to add in the chopped romaine hearts! I also think I cooked the tomato mixture a little too long. Just in case you do try to make this don't get your tomato mixture very hot. If you do when you add the lettuce it will probably wilt. So looking back it might actually be a good think I spaced the lettuce. :) It made me really mad thought because I had already washed and chopped it all, I just forgot to pull it out of the crisper to put in the salad. I guess I am getting more and more like mom everyday. :) I forgot to take a picture of this one too! This pic. is from the food network website.

Ingredients

• 12 ounces corkscrew-shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Southwest Quesadilla with Cilantro-Lime Sour Cream

I saw this recipe while watching the food network and I had to try it. I thought the cilantro lime sour cream sounded a little weird, but decided to give it a try anyway. I was so glad I did because it was so delicious! Casey also really loved this meal! Here is the recipe, sorry I forgot to take a picture of it. You have to try these!

Ingredients

• 2 tablespoons olive oil, plus extra for griddle
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup corn kernels, (about 1 ear)
• 2 teaspoons red pepper flakes
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup freshly chopped cilantro leaves
• 4 (10-inch"burrito size") flour tortillas
• 1 (16-ounce) can refried black beans
• 1 cup grated pepper jack cheese
• Lime-Cilantro Sour Cream, recipe follows

Directions

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

~For mine I only added a pinch of red pepper flakes and that was hot enough. Unless you like it super spicy I wouldn't add as much as it calls for. I also just used a can of corn instead of fresh and that was fine. I wasn't sure if it would be filling enough since it only makes two quesadillas, but there was almost a whole quesadilla left over! To make it easier I just cooked up all the stuff in my frying pan and then dumped it all into a bowl. then I just wiped out the skillet with a paper towel and used that to fry the quesadillas in. They turned out sooooo yummy! This would be a great appetizer if you were having a party or it also just makes a really yummy meal.

Lime-Cilantro Sour Cream:

• 1/2 cup sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1/2 lime, juiced
• Pinch salt

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Yield: 1/2 cup

Black Bean Corn Salsa

I made this Salsa the other night to go along with the fajitas I made. It was really good and Casey even liked it. He thought it was so good that he said it could have been a meal by itself. :) I thought that was pretty funny considering fajitas are one of his favorites.

1 can             black beans, drained

1/2 cup          sliced green onions

1 cup             chopped tomatoes

1 can             whole kernel corn, drained
1/2 to 1 tsp.   ground cumin
1/2 tsp.          chopped jalapeno pepper
salt to taste

Combine ingredients in a small bowl. Serve with corn chips or tortilla chips.

I also added a little fresh lime juice and about a 1/4 cup chopped cilantro to mine. I also put more jalapeno in because it wasn't very hot once i took out all the seeds and stuff.

Steak Gorgonzola Salad

Whew! We had a busy food week! I love salad when it's hot out and Ben loves Giada from the food network (I think we all know why... he says its her cooking)... put these two loves together and you have this salad. Yum!

• 1/2 head romaine lettuce, cut into bite-size pieces (I used a dark green spring mix)
• 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
• 1/2 red onion, thinly sliced into rings
• 12 cherry tomatoes, halved
• 4 ounces Gorgonzola, coarsely crumbled
• Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 1 pound steak  pan-fried or grilled and chilled

Directions

In a large bowl, combine the lettuce, red onion, and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:

• 1/2 cup red wine vinegar
• 3 tablespoons lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil

Thanks food network and Giada... You're a real pal:)

Stuffed Peppers, Ben style

I'm posting this for Jen, my partner in crime for anything bizarre sounding. I know she'll go with me down this road and at least try it:) Turns out last week, I had a few peppers (they were on sale) and didn't quite know what to stuff them with... I got a little adventurous and it turns out to be Ben's (literally) favorite meal of all time... weird. So, give it a try, if you trust Ben:)

Bell Peppers
Rice A Roni (we just happened to have Parmesan Chicken flavor)
1/2 lb. sausage, crumbled and browned
1 onion, chopped
1 can of corn, drained
shredded cheese (we used mexican blend)

Cut stem out of bell peppers and remove seeds. Brown sausage in a skillet. Add onions and cook until tender. Drain sausage and onions. Prepare rice a roni according to instructions. In a bowl combine sausage, onion, corn and rice. Stuff into peppers and top with shredded cheese. Bake 10 minutes in 350* oven.

Stuffed French Bread

This is a recipe I stole from Joni, so all credit goes to the Kenningtons:) It has become a favorite at our house.

1 lb. hamburger, browned
1/2 c. diced green pepper (we used red this time)
1/2 c. celery, diced
1/4 t. pepper
1 t. garlic salt
1 T. worcestershire sauce
1 can cheddar cheese soup
1 loaf of french bread

Hull out the french bread loaf and break the inside bread into little pieces. Add to your browned hamburger. Mix in the remaining ingredients and fill the hulled out loaf of bread. Bake in the oven for 8 minutes at 350*

We also added olives this time and green onions, which were yummy too:)

Cottage Cheese Crepes

Just FYI- these are strawberries on top, not salsa:)

My kids' favorite breakfast...

1c. cottage cheese
4 eggs
1/2 c. flour
1 t. honey
1/4 t. salt

Put all ingredients in blender until smooth. Pour by spoonfuls into hot greased pan (or griddle). Turn over when air bubbles form. Spread with yogurt (the kids preferred blueberry acai this morning) and can top with fruit. Let your imagination go crazy... we tried everything from vanilla yogurt to huckleberry raspberry jam:)

Cajun Chicken and Peppers

Sorry for the long hiatus, but over the summer I did add a few new dishes to the repertoire... Here it goes:

2T canola oil
1 T butter
8 skinless chicken thighs
8 T Worcestershire sauce
8 tsp. cajun spice (this was too much for the little boys)
1 red bell pepper, julienned
1 green bell pepper, julienned
1 large red onion, julienned
1 c water
8 cups cooked rice

Preheat oven to 375

Heat the oil and butter in a large skillet. Coat each chicken thighwith 1 T worcestershire sauce and 1 tsp Cajun spice (like I said, this was too much for our little boys). Saute thighs for 5 minutes, turning once. Place bell peppers and onion into a casserole dish sprayed with PAM. Place thighs on top. Stir water into skillet over high heat to deglaze pan. Pour liquid over top of thighs. Cover and bake for 30-40 minutes or until vegetables are cooked through. Serve with rice. Makes 6-8 servings.

*I served the rice on the side, so it was a low carb dish for those of us needing it:)

No Salt Blog

I hope it is OK to pass along another food blog link. I was looking for low salt recipes and came across this blog. Salt is hidden everywhere and is a hard thing to monitor. It looks like this person has done a lot of research and there are some good recipes posted. I wanted to share it with you all.

http://dontsalt.blogspot.com

Easy Fruit Smoothie

1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup sliced bananas
1/4 cup fresh orange juice
6 oz. plain low-fat yogurt

Place all ingredients in blender or food processor and blend for 1 minute. (Makes 1 serving.)

http://www.beachbody.com/product/newsletters/nl_420.do?code=NEWS_420_V1_ARTICLE1#article1

Ground Mustard and Garlic Vinigarette

1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice
vinegar; try to avoid plain white
2 gr. onions, chopped
4 - 5 cloves of garlic
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. Dijon mustard
1 c. canola oil

Mexicana Chopped Salad

1/3 Cup - Zesty Italian Dressing
1/2 tsp. - Ground Cumin
1 Can (15 oz) - Black Beans, rinsed
2 Avocados, chopped
2 Cups - Halved Cherry Tomatoes
1 Yellow Pepper, chopped
1/2 Cup - Red Onion, chopped
1/2 Cup - Mexican Style Shredded Four Cheese
Optional: corn

Mix dressing and cumin.

Combine remaining ingredients in large bowl. Add dressing mixture, mix lightly.

Serve immediately.

Lemon Pepper Chicken

I found this recipe the other night (we're into crockpot season in Phx!) We definitely liked it better with the sauce, brown rice, and broccoli, but I served it to a family who had some lactose allergies, so we left the sauce optional on the side. It was a huge hit for the adults, as well as the 3year old crowd and super easy! The only hint I have is to get a really quality lemon pepper.

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper (I used lemon pepper to enhance the lemon flavor- some of the reviews said it needed a little more lemon... this did the trick)!

6 boneless skinless chicken breast halves (6 ounces each)

2 teaspoons chicken bouillon granules

1/4 cup boiling water

3 tablespoons lemon juice

1-1/2 teaspoons minced garlic

1-1/2 cups (12 ounces) sour cream

2 teaspoons minced fresh parsley

Hot cooked brown rice, optional

Directions

Combine the oregano, seasoned salt and pepper; rub over chicken (I generously sprinkled more lemon pepper on top of the chicken too. Place in a 3-qt. slow cooker.

In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 309 calories, 14 g fat (8 g saturated fat), 134 mg cholesterol, 509 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
Lemon Chicken published in Simple & Delicious November/December 2008, p17

Fabulous Fish Cakes

This is a recipe I read about in Parents Magazine a couple months ago. Ben LOVED it (and Ike too)! It was a fun way to have fish:) We served it with a little tartar sauce too.
Ingredients:
Canola oil spray

1-3/4 pound cod fillet, bones removed

Salt and pepper, to taste

1 tablespoon olive oil

1 pound baking potatoes, peeled and quartered

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 egg, beaten

2 teaspooon salt

1 cup bread crumbs

Directions

1. Coat a baking pan with canola oil spray and lay fish on the pan. Sprinkle with salt and pepper, and drizzle with olive oil. Bake for 15 minutes; let cool.
2. While fish bakes, boil potatoes for 12 to 15 minutes, until tender; let cool. Place potatoes in a large bowl and mash them until smooth.
3. Add fish, parsley, lemon juice, mustard, egg, salt, and 2 tablespoons of bread crumbs to potatoes and combine well. Divide mixture into 8 patties and set aside.
4. Place remaining bread crumbs in a shallow bowl. Dip patties in the crumbs, turn, fully coat, and place on a baking pan coated with canola oil spray. Bake for 6 minutes, turn over, and bake an additional 5 minutes.

Chicken in Creamy Mushroom Sauce

4 boneless, skinless chicken breasts

1/4 tsp. salt

1/8 tsp. pepper

garlic

couple sticks of celery - diced

green pieper - diced

1/4 c. flour

1/2 to 1 pound fresh sliced mushrooms

1 and 3/4 c. chicken broth

2 Tbsp. half and half

Cut up chicken breasts into bite-sized pieces and season with salt and pepper. Cook until almost tender in a couple tablespoons of olive oil. Stir the mushrooms, celery, garlic, and green piepers into the chicken when almost done and saute' until mushrooms are tender. Stir in flour. Add broth and half and half. Bring to boil and stir for 1 min. after it comes to a boil. Serve over rice or broccoli. YUM

Ricotta Cookies

2 1/4 c. flour

1 tsp. B.P.

1/2 tsp. soda

1/8 tsp. salt

1/2 c. butter

1 c. sugar

1 egg

1 c. ricotta

1 tsp. vanilla or almond extract

Glaze - 2 c. confectioner's sugar, 3 - 4 Tbsp. milk

Bake at 350 degrees fro 14 min. Partially cook cookies. Dip cookie into glaze.

I thought another way to make these would be to put lemon or orange rind in the cookie and the frosting. Maybe even make chocolate cookies and add in some cocoa.

Hannah claims that these are the best cookies in the world!

Pancakes - Good Source of Omega 3

1 cup - self-rising flour
1/4 cup - ground flax seed
1/4 cup - sugar
2 eggs (with omega 3 if possible)
1 tsp - vanilla
1 cup - milk
1 tbsp - canola oil (for frying)

Sift the flour & ground flax seed into a mixing bowl. Add the sugar and make a well in the center.

Whisk the eggs in a small mixing bowl, add the vanilla extract and milk and mix well. Gradually pour the egg mixture into the dry ingredients, whisking as you pour to form a smooth batter. Let rest 10 minutes.

Gently heat half the oil in a frying pan. Drop a large tablespoon of the mixture onto the pan - it will spread out to about 4 inches. Cook the pancakes 3 or 4 at a time for 3 minutes on the first side, then flip them over and cook another 2 minutes.

Serve immediately

This is a great recipe from book "The Top 100 Omega-3 Recipes"

Cream Biscuits

2 Cups = Self-Rising Flour
1 Tbsp. = Sugar
1 1/2 Cups = Heavy Whipping Cream

Preheat oven to 500 degrees. In a medium bowl, stir together the flour, sugar and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour.

Fold the dough in half and kneed 5 to 7 times, adding just enough flour to keep the dough from sticking to your hands. Gently roll out dough to 1/2" thickness.

Using a 3" biscuit cutter (or a glass) coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1" between each biscuit. Bake for 10 minutes or until golden brown.

Makes 10 to 12 biscuits

White Chocolate Almond Blondies

2 cups = all-purpose flour
1 1/2 teaspoon = baking powder
2/3 cup = butter or margarine
1 1/2 teaspoons = instant coffee granules (can omit)
2 cups = firmly packed brown sugar
2 large eggs, lightly beaten
1 cup = almonds, coarsely chopped
1 cup = white chocolate morsels (I've also used butterscotch)

Combine flour, baking powder and set aside

Melt butter in large saucepan over medium-low heat. Add coffee granules, stirring until dissolved. Remove from heat. Add brown sugar and eggs; stir well. Gradually stir in flour mixture. Add almonds and white chocolate morsels, stirring well.

Spread batter in a lightly greased 13x9x2 pan.

Bake 350 for 30 minutes (maybe a bit longer). These sometimes do not look fully cooked but they are typically a bit gooey.
Yield: 2 1/2 dozen

Cornmeal-Pecan Waffles

1 cup = all-purpose flour
3/4 cup = yellow cornmeal
2 teaspoons = baking powder
1/4 teaspoon = salt
1/2 teaspoon = baking soda
3 large eggs, lightly beaten
1 1/2 cups = buttermilk (I've used regular milk but add more flour)
1/2 cup = vegetable oil (canola)
1 teaspoon = vanilla extract
1 cup = chopped pecans (I've also used walnuts)
powdered sugar
cooking spray
I have also added ground flax seed

Sift first 5 ingredients (if you don't have a sifter it is fine but sifting makes a lighter-textured waffle)

Combine eggs and next 3 ingredients, stirring well. Add to flour mixture, stirring just until blended. Stir in pecans.

Garnish with powdered sugar if desired

Jalapeño Swappers

* Jamie this one is for YOU! Could it be true, a pretty healthy alternative to the best food on the planet!Ingredients:
5 fresh whole jalapeño peppers
1/4 cup fat-free cream cheese, room temperature
1/4 cup shredded fat-free cheddar cheese
Salt, black pepper, and garlic powder, to taste
1/2 cup Fiber One bran cereal (original)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Set aside.

Stir together cream cheese and shredded cheese. If you like, season with salt, black pepper, and/or garlic powder. Set aside.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season crumbs with salt, black pepper, and/or garlic powder. Place crumbs in one small dish and egg substitute in another.

Stuff pepper halves with cheese mixture. Carefully coat both sides of each pepper half, first with egg substitute, and then with Fiber One crumbs. Place peppers on a baking sheet sprayed with nonstick spray.

Bake in the oven for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Now eat!

MAKES 5 SERVINGS

http://www.hungry-girl.com/genericpreview.php?newsletterid=2030

Cauliflower AuGratin

6 tablespoons butter or margarine

1 to 2 garlic cloves, minced
4 ounces cooked ham, chopped
1 head cauliflower, broken into florets
2 tablespoons all-purpose flour
1-1/2 cups whipping cream (could substitute with Greek yogurt for a more healthy choice)
1/4 teaspoon salt
pepper to taste
Pinch cayenne pepper (opitonal)
1-1/2 cups (4 to 6 ounces) shredded cheese (Swiss or any will work)
2 to 3 tablespoons chopped fresh parsley (optional)

Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook just until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2-qt baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned about 2-4 minutes. Sprinkle with parsley. Serve immediately.

Yield: 6-8 servings

** I made this for my family and we LOVED it! Our neighbors LOVED it too! What a hit! The only thing I altered was that I didn't have any whipping cream, so I subbed with sour cream and it gave it a nice "zing!"
xoxo -Jamie and Ben

Rocco's Low Calorie Brownies

Nonstick cooking spray

1½ cups canned black beans, rinsed and drained

½ cup unsweetened cocoa powder

1 tablespoon espresso powder

¾ cup egg substitute

2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms

2 tablespoons reduced-fat sour cream, such as Breakstone's

1 tablespoon unsalted butter, melted

24 packets (84 g) Truvia or 8 tablespoons granulated Splenda

1 teaspoon vanilla extract

Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
Fat 70g 1.6g
Calories 1500 53
Protein: 4g Carbohydrates: 8g Cholesterol: 4mg
Fiber: 3g Sodium: 94mg

From the kitchen of Rocco DiSpirito

* OK, so I tried this recipe and the texture is much like regular brownies but the taste is a bit different. I used agave as the sweetener and the one thing i noticed the most is the lack of sugar. When you are expecting a comfort food and get something a little more bland it can be disappointing but if you want to be adventurous this is the dish for you!

Beef Taco Skillet

1 lb. - Ground Beef

1 Can - Campbell's Tomato Soup

1 Cup - Pace Chunky Salsa or Picante Sauce

1/2 Cup - Water

8 Flour or corn tortillas (6"), cut into 1" pieces

1 Cup - Shredded Cheddar Cheese

Cook: beef in skillet until browned. Pour off fat.

Add: soup, salsa, water tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

Top: with remaining cheese

Serves 4

This is similar to a hamburger helper dish. I didn't have slasa when I made this but added some onions and it still turned out pretty good.

Ham, Egg and Cheese Bake

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
salt and pepper
2 plum tomatoes, thinly sliced

Preheat the oven to 350 degrees. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.

Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.

I really like this dish, I love eggs! I didn't use the chives but still turned out great.

Sesame Chicken

I made this the other night for our friends with some signature Jamie-style wontons and other yummy Chinese food... it was a huge hit and I promised to share it! So, here it goes... direct from Betty Crocker's New Chinese Cookbook...

2 lbs. chicken breast chopped (I like it bite sized for the kiddos)

1 egg

2 T. flour

2 T. cornstarch

2 T. water

1 t. salt

2 tsp. vegetable oil (I use canola:)

1/4 tsp. baking soda

1/4 tsp. white pepper

1/2 c. water

1/4 c. cornstarch

1 c. sugar (I used 1/3 cup sugar and no one knew the difference... really!)

1 c. chicken broth

3/4 c. vinegar

2 tsp. soy sauce

2 tsp. chili paste (we were out, so I used red pepper flakes, just a pinch)

1 tsp. vegetable oil

1 clove garlic, chopped

2 T. toasted sesame seeds

Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, the salt, 2 teaspoons vegetable oil, the baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4cup cornstarch.

Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon vegetable oil and the garlic to boiling. Stir in cornstarch mixture; cook and stir until thickened. Remove from heat; keep warm.

Heat vegetable oil (1 1/2 inches) in a wok to 350* (I used a skillet). Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes, or until golden brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.

Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed.

We served this over rice or over steamed broccoli, if you are trying to cut the carbs:)

Philipsburg Pancakes

1 Cup - Flour
1/2 tsp - Baking Powder
4 Tbsp - Sugar
1 tsp - Salt
1 tsp - Ground Cinnamon
2 Eggs, lightly beaten
2 Cups - Milk
1 tsp - Vanilla Extract
2 lb - Pumpkin, mashed or pureed
Corn oil for frying

In a bowl sift together the flour, baking powder, sugar, salt and cinnamon. Combine the eggs, milk and vanilla in a separate bowl, then pour into the mixed dry ingredients. Stir in the pumpkin and blend well. Heat the corn oil in a heavy skillet. Drop the batter 2 tablespoons at a time into the skillet. Cook until golden brown on both sides, flipping each pancake once. Drain on a paper towel.

Serves 4

I haven't tried this one yet but got it while I was on a cruise in the Virgin Islands.

Lettuce Wrappers with Shrimp

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I found this recipe and modified it to our liking, so feel free to do the same:) I also read that it works well with chicken.

1 T. peanut oil
1 pound cooked shrimp, peeled, deveined, and coarsley chopped
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce (I didn't have this, but I'm sure it would be good)!
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top
Heat the oil in a wok or large non stick skillet over medium high heat. Add the shrimp and stir fry until are opaque. Set aside in a bowl.
Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.
Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.
Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts.

Granola

My family LOVES this stuff. It only lasts about two days when I make it. You can add whatever dried fruit or nuts you like to make it your own. Raisins and almonds are our favorite. Oh, and I have added a couple of cups of Rice Crispies for an added crunch. Have fun with this one!

1 1/2 cubes margarine or butter

1 1/2 cups brown sugar

1 tsp. salt

1 tsp. vanilla

1 cup water

8 cups oatmeal

Dried fruit and/or nuts, optional

Boil together first five ingredients. Stir together with oatmeal, and dried fruit/nuts. Spread on 2 cookie sheets. Bake for one hour at 200 degrees. Switch cookie sheets and bake for another hour. This makes a chewy granola. If you like it crunchier, bake for another 30 minutes to an hour.

Curried Meatloaf

If you are feeling like something really different...try this. Luckily my husband is really good about trying new things and likes everything. We usually don't even like meatloaf but this is kind of unique. It also called for 1/3 cup finely chopped peanuts but I didn't think that sounded good (meat+ peanuts...?) You could try it and let me know how it is. We thought it had a good flavor.

Ingredients
1 1/2 pounds ground beef
3/4 cup quick cooking oats
1/2 cup chopped onion
1/2 cup chopped, peeled apple
1/3 cup raisins
1/3 cup ketchup
1 egg
3 teaspoons curry powder
1 1/3 teaspoons ground cinnamon
1 teaspoon salt
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. Shape to form six 4x2 inch loaves. Place in a large shallow pan.
3.Bake for about 25 to 30 minutes, or until done.

Italian Sausage and Bowties

I found this recipe here (thanks Chalece:) I don't usually do white pasta, but everyonce in awhile, it's a special "treat" at our house! I have to say, this was a real crowd pleaser... Feel free to alter as needed:)

4 cups dried large bow ties (8 ounces)


12 ounces spicy Italian sausage links (next time I will cut ours into smaller bites b/c Ike LOVED to pull them out and we ended up a with some leftovers and no sausage!)

2 medium red sweet peppers, cut into 3/4-inch pieces (1 1/2 cups)

1/2 cup vegetable or beef broth

1/4 teaspoon coarsely ground black pepper

1/4 snipped fresh Italian Parsley
1. Cook pasta according to package directions. Drain; Keep warm.
2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet pepper over medium-high heat until sausage is brown; drain.
3. Add the broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

Thai Noodles We Like

1/2 cup creamy peanut butter
3 T. balsalmic vinegar
1/3 cup orange juice
2 cloves garlic pressed
1/3 cup soy sauce
1 T. sesame oil
1 T. honey
1 T. ginger
dash crushed chili peppers
1/4 cup hot water
1 lb. angel hair pasta
lime juice
2 scallions, chopped
1 zucchini, chopped
1 can water chesnuts, chopped
3/4 lb. cooked chicken, cubed
3 eggs, scrambled
1. Whisk first 10 ingredients
2.Add pasta, scallions, zucchini, chicken and eggs. Toss and serve!

* Note: everytime we make this I add different ingredients, so feel free to add to or take away, as you see fit. When we made it last week, I used chopped red peppers and broccoli too.

Chilies Rellenos Bake

8 large eggs

1 cup sour cream

1/4 teaspoon salt

2 drops red pepper sauce

2 cups shredded Monterey Jack cheese (8 ounces)

2 cups shredded Cheddar cheese (8 ounces)

2 cans (4 ounces each) chopped green chilies, undrained

salsa for garnish

1. Heat oven to 350 degrees. Grease rectangular baking dish, 9 x 13, with shortening.

2. Beat eggs, sour cream, salt and pepper sauce in large bowl with wire whisk. Stir in cheeses and chilies. Pour into baking dish.

3. Bake uncovered about 45 minutes or until golden brown and set in center. Serve with salsa of choice.

Hot Crab Cheese Hero

I found the idea for this recipe in a Taste of Home magazine several years ago, and seriously adapted it over the years... It is a favorite of ours...

8 oz. crab meat (or imitation- I'm not picky) coarsely chopped
1/4 cup mayonnaise

1/4 cup minced fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 loaf French bread (we make whole wheat)
2 tablespoons butter, softened
garlic salt
1/2 lb. Swiss cheese, sliced

Mix first six ingredients. Slice french bread into 1/2 inch slices. Butter bread and sprinkle sparingly with garlic salt. Place slices on a baking sheet and spread crab mixture over the bread slices.  Cover crab mixture with swiss cheese. Broil until cheese is bubbly and edges of bread start to darken (less than 5 minutes). Enjoy as an appetizer or a lighter main dish.

Grandma Pieper's Clam Chowder

This is AMAZING! Love it. And it should go nicely with the breadsticks in the previous post. Grandma told me that she got this recipe from a restaurant where Grandpa would always order it and so they asked for the recipe.

2 cans clams, drain and save liquid

3 to 4 cups diced potatoes

1 cup of diced onion

1 cup of diced celery

Drain liquid from clams. Simmer liquid with vegetables.

White Sauce

3/4 cup butter (melt)

1 tsp. salt

pinch of pepper

3/4 cup flour

1 qt. half and half (I think this is why it is so good :) )

Cook until thick. Add clams to vegetables, then add white sauce.

Sausage Dip

This is a favorite of ours. Very, very tasty.

1 lb. sausage

1 small yellow onion, diced

1 small green pepper, diced

1 large can of peeled diced green chilies

1 large can of diced tomatoes

1 8 oz. package cream cheese

1 8 oz. carton or one cup sour cream

Cook sausage. Add onion, green pepper. Cook until green peppers are done. Add chilies and tomatoes. Simmer for 5 minutes, stirring a couple of times. Remove from heat. Add cream cheese and sour cream. Do NOT boil after cream cheese and sour cream have been added.

Can be reheated in the microwave. Serve with tortilla chips.

Cheesy Garlic Breadsticks

This is something that I schemed while being creative one day. A little of this, a little of that, and wa-la! And it is a hit with my family. These don't last long. They go great with Italian food, or any hot soup. I have yet to try it with whole wheat, but if I did I would kneed for 10 minutes before rolling out on cookie sheet.

4 cups warm water

6 T. sugar

3 T. yeast

1/2 cup vegetable oil

1/4 cup potato flakes

4 tsp. salt

3 T. minced garlic

1 cup Parmesan cheese

bread flour or all-purpose flour (bread flour works best)

1 cube butter (no substitutes, well I guess you could, it just wouldn't be as yummy)

Add first seven ingredients to mixing bowl. Add about 3 or 4 cups of the flour and mix until smooth. Let set one minute. Add more flour until it pulls away from sides of bowl and is soft and spongy. Roll out on a heavily buttered cookie sheet to fit. Using a pizza cutter, cut to desired breadstick size. No need to worry if you can't get the edges. They will pull apart easy enough after baked. Bake 400 degrees for 20 to 30 minutes until light golden brown.

Buffet Beef Casserole

1 lb – Beef Steak cut into 1 inch slices
1 Can – Cheese Soup, undiluted
½ Glass - Red Wine
1 Pkg – Onion Soup Mix

Mix all ingredients and place in casserole. Bake for 2 hours in 325-degree oven.

* I got this recipe from my Grandma. It is really good! I left out the red wine and if you don't have 1 lb of meat you may want to use 1/2 of a package of onion soup mix.

Italian Beef and Potato Casserole

This is a new recipe I tried the other day and we all really liked it so I though I'd share. *Note: I usually don't have pasta sauce on hand so I used to small cans of tomato sauce, Italian seasoning, and a can of Italian stewed tomatoes instead. Also, I used Monterrey jack cheese instead of Parmesan.

1 lb ground beef
1 c. chopped onion
2 garlic cloves, minced
1(27.5) oz jar pasta sauce
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
1/4 c water
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium baking potatoes, peeled and cut into 1/4-inch slices (about 2 lbs.)
1/2 cu grated Parmesan cheese

1. Preheat oven to 350
2. Combine first 4 ingredients in a nonstick skillet, cook over medium heat until beef is browned, stirring to crumble. Drain well; return to skillet. Add pasta sauce and next 5 ingredients; bring to a boil. Reduce heat; simmer 5 min.
3. Spread half of beef mix. in a 9x 13 Pan coated with cooking spray. Arrange half of potato slices over mixture, slightly overlapping slices. Repeat w/ remaining beef mixture and potato slices, ending w/ potato slices. Coat w. cooking spray. Cover and bake at 350 for 30 minutes. Uncover; bake 20 min. or until golden. Top w/ cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.

Sinchiladas

2 cans of chili beans, pinto, or kidney beans in any combination (or 1 quart processed beans)

1 can diced tomatoes (you can also replace this with another can of tomato sauce)

2 cans tomato sauce

1 can chopped green chilies

1 onion, diced

2 cloves garlic, minced

1 can corn, drained

Flour or corn tortillas (corn makes it tastier)

Grated cheese

Mix first seven ingredients in a large bowl. In a 9 x 13 pan, layer bean mixture, cheese, tortillas (broken and arranged to cover entire layer, usually about 4 per layer), ending with cheese on top. Bake at 350 for 30 to 45 minutes until bubbly and hot. Serve with salsa, ketchup, hot sauce, sour cream, or whatever condiments you like.

Cream of Vegetable Soup

6 medium to small potatoes, diced (can be peeled or not peeled, depending upon time or preference)

1 medium onion, diced

Broccoli (You can either use fresh, chopped, or any freezer blend with these veggies, about 2 to 3 cups)

Cauliflower

1 grated carrot, optional

Mushrooms, sliced, optional (If you are a mushroom fan, these make the soup REALLY good)

5 cups chicken broth (can also use five bouillon cubes and five cups water here)

1 cube margarine or butter

½ cup flour

2 cups milk

½ teaspoon dry mustard

2 cups grated cheese, any kind

Cover veggies with chicken broth in a large pan. Put the lid on and cook until potatoes are done. While veggies are cooking, in another pan melt butter. Stir flour and milk into butter. Bring to a boil and thicken. Add to veggie mixture. Then add cheese and let melt. Yummy. J

Texas Spaghetti Squash

2 cups cooked pinto beans

1 tsp. ground coriander

1 tsp. cumin

1/8 tsp. cayenne pepper

1/2 cup water

1 spaghetti squash, 1 1/2 to 2 lbs.

1 cup brown rice, uncooked

1 1/2 cups chopped green onions

1 clove garlic, minced

1 egg, beaten

1 1/2 cups shredded Monterey Jack Cheese

1 cup plain yogurt or sour cream

1 1/2 cups grated cheddar cheese

Tomatoes, chopped for garnish

Preheat oven to 350 degrees. In small saucepan, combine pinto beans, coriander, cumin, pepper, and water. Simmer. Cut squash in half lengthwise. Remove seed and membrane. In large Dutch oven, cook squash until tender, about 35 minutes. Cool. Using a fork, scrape out squash to form spaghetti. In small saucepan, cook rice according to package directions. Cool. Add 1/2 cup of onions, garlic, egg, and yogurt or sour cream. Stir.

In a 9 x 13 baking dish, layer as follows: squash, beans, Monterey jack cheese, rice mixture, 1 cup green onions, and Cheddar cheese. Bake 30 minutes. Garnish with chopped tomatoes.

Bean Sandwich Spread

This is a fun and yummy recipe to add to you sandwich list. I have also added grated cheese to this.

1 cup mashed cooked pinto beans (I'm sure other varieties would work as well)

1 T. grated or finely chopped onion

2 tsp. lemon juice

1/4 cup chopped celery

1/4 cup chopped green pepper

1/4 tsp. salt

dash of pepper

1/4 cup mayonnaise

White Chicken Chili

I know Jen has a really yummy recipe for this too, but here's what we liked in it last week. It was another meal Isaac said was a "miracle," so it must've been good!

1 lb. boneless, skinless chicken, chopped bite sized
1 t. olive oil
1 cup onion, chopped
1 T. minced garlic
15 oz. Great Northern White Beans
1 can chopped green chilis
1 1/2 t. cumin (I used a little more)
1 t. white pepper (I just used regular, we don't keep white in stock)
1/8 t. cayenne pepper (ok, I didn't realize we have no shaker on the top of our cayenne, so we ended up with significantly more cayenne and it turned out great)!
14 1/2 oz. chicken broth
2 T. cornstarch
2 T. water
1/2 cup monterrey jack cheese, shredded
1/2 cup sour cream
1 cup chopped fresh mushrooms

Heat oil oil in the skillet. Add chicken and cook until it is white. Coarsely chop onion and add. Add garlic and continue to cook. Drain chilies and beans and rinse. Put chicken mixture in a pot (I used the crockpot and slow cooked all afternoon). Add chilies and beans, cumin, white pepper, cayenne pepper mix thoroughly. In a small dish, mix cornstarch and water. Add chicken broth. Stir the broth mixture into crockpot. About 30 minutes before serving, add sour cream, cheese and chopped mushrooms. Enjoy!

Easy Swedish Meatballs

Ok, so these meatballs really made an impression on Ben! A few YEARS ago, we had them at our friends' house for dinner. He had me call that friend and beg for the recipe years later. My friend explained that it is embarrassingly easy, but hey, those make the best recipes sometimes, right?! Anyway, we have altered it a bit to make it to our family's liking and a little healthier, so please feel free to make it your own too! Oh, I also have to mention that most of the time we make our own meatballs, but for convenience, Jen introduced me to frozen meatballs and they are great too! Don't be ashamed to use frozen, they taste like homemade and in a pinch, are great to have on hand:) 

I really contemplated not using a picture because this one certainly does not do them justice, so you'll have to just TRUST ME on this one... or TRUST BEN if you can't trust me... They are really tasty!

3/4 lb. - 1 lb. hamburger made into meatballs (use your favorite recipe)
1 cup sour cream (we use fat free- you can't tell the difference in sauce like this)
1 packet brown gravy mix
1 cup water
1-2 T. onion soup mix
pepper to taste
Egg Noodles, or  whole wheat pasta, if you like a little more fiber

Prepare meatballs as you normally would (we do ours in the oven). Cook noodles according to package directions. Prepare gravy mix according to directions (our packet said to add 1 c. water to gravy mix in a saucepan stirring continually until thickened). Once thickened, add 1 cup of sour cream mix and warm thoroughly. Add onion soup mix and pepper to taste. Stir in meatballs and cook on low heat for 7-10 minutes. Serve warm over noodles. I usually like to make more sauce, but it just depends on how you like it.

I know, this IS easy! But, the next time you are in a pinch for dinner, I hope you think of this one;)
Also, FYI, this has hardly any carbs... Gravy mix only contains 3 g. carbs per serving, so even the most diabetic can afford a few noodles:)

Water

This is one of my all-time favorite recipes. It is really simple, super satisfying and fills you right up.

Get a cup out of the cupboard. Go to the sink and turn it on. Put the cup underneath it until 1/2 to 3/4 of the volume is filled with liquid. Put it to your mouth, tip the cup slightly so the water runs into your mouth, swallow and enjoy.

Posted by Michael

Whole Wheat Bread

I like trying new things with my bread to change things up. The last batch I made turned out so well and Tom suggested I share my secret with others.

5 1/2 cups hot water

1 tablet vitamin C (half tablet if 1000 mg) OR substitute 1 cup of the water with 1 cup of vitamin C enhanced juice (I like grape juice if I have it on hand)

1 cup canola oil

1/2 cup honey (if you don't have this, you can add an extra 1/2 cup of sugar. Can also replace with molasses if you have it)

1/2 cup brown sugar

2 T. salt

1/2 cup potato flakes or oatmeal (I use whatever I have on hand)

4 T. yeast
3/4 cup vital wheat gluten

10 cups of hard white wheat, freshly ground into flour

Add the first seven ingredients to your mixing bowl. Then add about 5 or six cups of whole wheat flour mixed with the gluten and yeast. Mix on medium speed until smooth. Let rest 2 minutes. With mixer running on medium speed, add enough flour until the dough comes away from the sides of the bowl and is a little sticky, but not too sticky. This is the tricky part. If you add too much flour, the bread will be more dry. If you don't add enough, the bread will not rise properly. Once you have added the right amount of flour, let mix on medium speed for 7 minutes. Roll into six small loaves and place in greased small bread pans. Turn on oven for one minute and then turn off (to let the oven get warm but not hot). Place the bread dough ( in the pans) in the warm oven to rise. Let rise for about 30 to 35 minutes, until the dough is as high as you want the finished bread to be. Leaving the risen bread in the oven, heat the oven to 350 and bake for 35 to 38 minutes depending upon your oven, starting the timer right after you turn the oven on. Bread is done when golden brown and sounds hollow when tapped on the top.

Spicy Honey Mango Chicken Salad

Ok, I got this recipe off of http://www.ourbestbites.com/. It was a HUGE hit with my mango, avacado loving family:) Even if you don't do the salad, the Spicy Honey Chicken is Soo Good! Anyway, if you click on the link, it will take you right to the recipe (and the spicy honey chicken)- Try it out- it has Pieper written all over it:) Sorry I didn't get a picture of the salad... I guess it went too fast, but there is a pic on the link.

http://www.ourbestbites.com/2009/05/spicy-honey-chicken-salad.html

Sweet and Sour Pork

I was in the mood to cook something new and with a little more effort last night for dinner. I found this recipe on the food network website. Very yummy and very fun to make. I even enjoyed the frying and usually I hate it.

2/3 cup soy sauce

2 tsp. minced garlic

1 T. minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Salt and pepper

Vegetable oil for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

2 T. honey

1 T. vegetable oil

1/2 T. sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

Directions

In a large non-reactive, bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate int eh refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the vegetable and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup moisture. Bring to a simmer and cook until the pork is tender. Serve over cooked rice if desired.

Artichoke Chicken

1 can artichoke hearts, drained and chopped

1 1/2 cups grated parmesan cheese

1 1/2 cups mayonaise

1 1/2 tsp. garlic powder

4 large chicken breasts (I cut them in half)

Combine first four ingredients in a medium sized bowl. Grease or line a 9x13 baking dish and add trimmed chicken breasts (I usually make enough to cover the 9x13 pan with chicken breasts). Spread the mixture over the chicken breasts, covering entirely. Bake at 350 degrees covered for 30 minutes, then uncovered for about 15 minutes more. (Time can vary). As you can see, we ate ours with broccoli on the side, but rice would be a good choice too.