Monday, November 18, 2013

Super Simple Cheesecake!!!

This Cheesecake is the easiest I have ever made. Again, my family and I were watching The Chew and saw this recipe. It calls for plain ol' jelly as the topping and it came about pretty yummy!!

  • For the Crust:
  • 1 1/2 cup Pretzels (ground)
  • 1/2 cup Graham Crackers (ground)
  • 1/4 cup Granulated Sugar
  • 8 tablespoons Unsalted Butter (melted)
  • pinch Salt

  • For the Filling:
  • 24 ounces Cream Cheese (room temperature)
  • 1 cup Sour Cream
  • 1 cup Granulated Sugar
  • 5 large Eggs
  • 1 teaspoon Vanilla
  • 10 ounces Strawberry Preserves (to serve)

For the Crust: Preheat your oven to 300 degrees. In a mixing bowl, combine the pretzels, graham crumbs, sugar and melted butter. Add a pinch of salt and then press into the bottom of a 13x9 clear glass baking dish. Set aside while you make your filling.

 For the Filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping the sides and the beater occasionally. Next, add the sour cream and continue to mix until combined. Next, add the sugar and continue to mix until combined. With the mixer on low, add the eggs one at a time, thoroughly mixing in after each addition. Add the vanilla. Pour the filling over the crust and bake for 1 hour or until the center is no longer jiggly

 Remove the cheesecake from the oven and let sit for a few minutes while you prepare the jam. In a small sauce pot-melt the strawberry jam over low heat. When it is melted, strain in to another bowl if you prefer no seeds. Pour the melted jam over the top of the cheesecake and smooth out in to an even layer. Let the cheesecake sit out to cool for another 30 minutes to an hour, then slice in to 24 squares while still warm. Refrigerate for a few hours to chill completely.

  • Helpful Tips:
    1. If you don’t have a food processor to crush the pretzel and graham crackers for the crust, put them in a plastic bag and smash them until they’re pulverized.
    2. Not using a cheesecake pan allows the crust to stay thick to play on the salty and sweet flavor.

Friday, October 11, 2013

Banana Crunch Muffins

My kids love, love, love muffins~ maybe because they look similar to cupcakes.....This recipe is super simple, and the muffins are super moist!!


1 1/2 Cup Flour                                                             
1Tsp Baking Soda                                                              
1Tsp Baking Powder                                                          
1/2 Tsp Salt                                                                        
3 Bananas
3/4 cup Sugar
1 Egg
1/3 Cup Melted Butter

 1/3 Cup Brown Sugar
 2 Tbsp Flour
 1/8 Tsp Cinnamon
 1 Tbsp Cold Butter Cubed

Beat the egg, bananas, and sugar then add dry ingredients and lastly add the melted butter. Pour into sprayed muffin tins and and crumbled crunch topping. Bake at 375 for 18-20 mins

Friday, October 4, 2013

Pumpkin Bars

I received this recipe from one of my very good friends. I seem to miss place this recipe often, and it seems like every fall I ask for it again. So, this is for me as much as you. I now have it where I can find it for the next time I make it.


 4 eggs
 1 2/3 c. sugar
16 oz. can of pumpkin
 1 c. oil
2 c. flour
2 tsp. baking powder
 1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. nutmeg
 1/2 tsp. cloves

 Beat eggs, oil, sugar, and pumpkin until fluffy, add remaining ingredients and pour into 10 x 15 (cookie sheet). Bake 20-30 minutes at 350 degrees. Frost with cream cheese frosting once cooled.

Cream cheese frosting
 4 Tbs. butter
4 oz. cream cheese
 1/2 lb. powdered sugar
1/2 tsp. vanilla
Blend cream cheese and butter together. Add powdered sugar and vanilla and beat all ingredients together well.

*I also double the recipe for frosting

Tuesday, October 1, 2013

General Chicken

The other night my husband and I decided we wanted Chinese food. There is not much to choose from so, we knew we had to make it ourselves. Then we decided we needed a cook off and our only judge was Abbey since Cole is our picky eater!! The day before Abbey and I were watching The Chew on TV and I saw this recipe so, I decided to try it. Mike made an orange chicken now the game was on to see who's chicken was the best..........

2 pounds Boneless Skinless Chicken Breasts (cut into 1 1/2-inch pieces)
2 Egg Whites 
6 tablespoons Corn Starch 
3 tablespoons plus 1 tablespoon Vegetable Oil (separated) 
1/4 cup Low Sodium Soy Sauce 
2 tablespoons Sambal 
2 tablespoons Honey 
2 tablespoons Orange Juice 
1 tablespoon Sesame Oil 
2 Garlic cloves (sliced) -  I just chopped it
2 tablespoons grated Ginger -- I just chopped this too


  • In a large bowl, vigorously whisk together the egg whites and cornstarch. Toss the chicken in the mixture.
  • In a sauté pan over medium-high heat, heat the vegetable oil. Sauté the chicken pieces, about 3 to 4 minutes per side or until cooked through. Remove from pan and reserve.
  •   Meanwhile, stir together the soy sauce, sambal, honey, orange juice, and sesame oil in a small bowl or measuring cup. Wipe pan clean, add the additional 1 tablespoon vegetable oil. Sauté the garlic and ginger for about a minute, until fragrant, and then add the soy sauce mixture. Once boiling, add the chicken and toss to coat. Check seasoning and serve. 
    * I did double the sauce except doubling the Sambol. It is rather spicy.
    **I BET YOU ARE WONDERING WHO ONE OUR COOK OFF..... Well, it was a dang tie!! not because Abbey couldn't choose but because my semi-spicy chicken and Mike's sweet orange chicken went perfect together!! I guess it still shows opposites attract :)

Tuesday, September 17, 2013

Mock Funeral Potato Casserole--The Woman Thou Gavest Me--Tricked Me

  When we lived in Nevada, we couldn't grow zucchini to save our souls, but here in Idaho, we have them coming out of our ears.  So last year, I made my husband, whose favorite pie is apple pie, a zucchini pie.  It tasted just like apple pie, wasn't.  I let him think it was for awhile, but when I tried to tell him the truth, he wouldn't believe me.  He inspected the "apple" slices and coloring.  They looked just like apples.  To this day he still thinks it was an apple pie.
  Assuming my luck would hold, this year I made him apple crumble--with zucchini.  This time he believed my confession but had to admit it was really good.  So Saturday I really went out on the limb and made funeral potatoes--with zucchini.  When I served it, Wayne asked if they were potatoes.  I said--sort of.  Now he was suspicious.  He knew he was being tricked and demanded to know if it was zucchini.  All through dinner he kept saying--This is really good.  This is really good.  So I will pass on to you my Mock Funeral Potato Casserole.  Enjoy.  And, sssshhhhhh!!!  (Terry)

1/4 C chopped onion
6 C sliced zucchini (I used shredded)
1 can cream of chicken soup, undiluted
1 C sour cream
1 C grated cheese
8 oz box of stuffing mix,dry
1 cube butter, melted

Steam zucchini and onion about 5 minutes. 
Mix soup, sour cream, and cheese.  Add zucchini and onions.
Mix melted butter and stuffing crumbs together.
Spread half of crumbs into a casserole dish.  Top crumbs with zucchini mixture.  Spread with remaining crumbs.  Bake at 350 for 20-25 minutes.
NOTE:  When you steam the zucchini, steam it to the tenderness desired for serving.  When you bake the casserole in the oven, the zucchini does not continue to cook.  You are simply heating the sauce.

Saturday, September 14, 2013

Frosted Fluffernutter Bars--Here's The Skinny

If you’re feeling too skinny and have a little time on your hands--this recipe’s for you.  I am surprised at how many boxed-cake-mix cookie recipes there are out there.  And they are actually pretty good.  This is one of them.  Unfortunately, my daughter, Jamie, shared it with me.  And I made them.  More than once.  And I ate most of them.  By myself.  So, if you're feeling skinny............... (Terry)

--Combine the following--1 box yellow cake mix, 1 large egg, and 1 stick of unsalted butter (oh go ahead and use 1 stick of margarine) softened. Will be thick. Press into a sprayed 9 x 13 pan. 
--Combine ½ C creamy peanut butter, ½ C marshmallow crème, and 1 can sweetened condensed milk. Pour over crust and top with a 12-ounce bag of white chocolate chips.
--Bake at 350 for 23-25 minutes. Center will seem somewhat jiggly but will set up as it cools. Cool completely and frost.

Mix together--1 C marshmallow crème, ½ C creamy peanut butter, ½ C softened butter (ditto), ¼ tp vanilla, and ¼ tp salt. Gradually add 1 1/3 C powdered sugar.  Frost bars.


Wednesday, July 17, 2013

Tortilla Soup

This is my favorite soup!!But the problem with most of my recipe's is I don't measure most of the ingredients. I don't know if that just comes from making them over and over or being married to a chef who just whips things up and and show no record of what he puts into his dishes. With that being said I made this soup last night and tried to measure everything.

 2 Chicken Breasts Shredded
10-15 Corn Tortillas
3-4 Jalapenos
1 Onion
8-10 Peeled Garlic Cloves
15 Roma Tomatos
1/2 Chopped Bunch of Cilantro
2 Tsp Cumin
4 Cups of Chicken Broth
Vegtable Oil
Olive Oil
Shredded Cheese
*Queso Fresco -- optional

I boil two chicken breast- then shred. I like to add seasonings while I boil chicken, but I usually always add Knorr's Caldo de Pollo it makes the chicken so tender -(you can find it in the Mexican isles at the store). I also do not add the chicken to the soup- I keep it separate like a garnish. I like my soup on the little thinker side so I usually use 15 corn tortillas. I slice them into strips. In the pot I am going to cook the soup in I fry the tortillas strips with a little vegetable oil (they kind of crisp and crumble and don't forget to keep scrapping the bottom of the pot while they cook for all that extra flavor). I set that off to the side and on a large cookie sheets I cut up the onion and separate into pieces, and the cloves of garlic, half the jalapenos (take the seeds an membrane out if you do not want it hot) and the tomatoes. I also don't like tomato seeds in my soup so I cut all the way around and toss the middle, top and bottom of the tomatoes. If that doesn't make any sense just cut the tops and bottom off and that is fine. Pour Olive oil, salt and pepper all over the items and mix. Bake in oven at 375 for 20-30 minutes. Once, the ingredients start charring and softening it is time to add them to the pot with tortillas. Now, use a Immersion blender.

This is the cute hot pink one my mom bought me. If you don't have one I have used a regular blender too. It is just not as easy. With the Immersion Blender slowly add half your chicken broth and as much cilantro you like. I usually use half a bunch. Then let the blender do the work of chopping everything. Keep adding the chicken broth to your the liking of thickness to your soup. Now you have the consistency you like add 2 TSP of Cumin, and salt to taste. Bring to a boil and that's it.  Once, the soup is ready I add the chicken to each bowl add the soup and garnish with shredded cheese, chopped up tortillas chips for a crunch and sprinkle with a crumbled Mexican cheese called Queso Fresco. It is very mild and soft cheese.

* if the soup is too hot for you or your kids all you need to do is add a little bit of ketchup to the bowl or pot. It brings the heat down!! 
* also if you have leftovers the soup gets thicker once it sits overnight in the fridge. I usually just pour any leftover broth on top and mix it up the next day.

Apple Dip

Kelsey's Young Women leader gave her this recipe a few years ago. We love it because it is so simple,and super yummy. And Aunt Terry if you still have some left over cream cheese ( I don't know how long it takes to use 100 blocks or cream cheese- haha) this is another one for you. :)


8 0Z Cream Cheese
1/2 cup Brown Sugar
1/4 cup White Sugar
1 Tsp Vanilla
Half a bag of Toffee Bits

Just mix well and then eat away with apple slices

Friday, June 28, 2013

White Girl Egg Rolls

It's so funny how we end up naming some of the dishes we make. This recipe's name speaks for itself. I don't remember how it got its name but, all of my good friends beg for my white girl egg rolls. The kids love them because there are no veggies in them. I have snuck them in before though :) p.s. the picture isn't very pretty, but they taste good.


1- Egg roll wrappers- I buy the brand Nasoya and I buy them at Walmart (you can buy whatever you can find but, this brand is my favorite)
2- Two diced up chicken breast
3- 3-4 diced potatoes
4- this is tricky the sauce I use is whatever I have in my fridge. I just mix it all to flavor
    from teriyaki sauce, soy sauce, a little rice vinegar. Lately I have been using Panda Expresses mandarin sauce.
5- Pam cooking spray  


First, I fry the diced potatoes in vegetable oil and season them then once soften I add the diced chicken. Cook until they are both cooked. I drain any extra oil and add the sauces that you prefer. Let it boil about 5 minutes. I then scoop a spoonful on a Egg Roll wrapper and roll it up (like you are making a burrito). I then spray a cookie sheet with Pam place the egg rolls onto the cookie sheet and spray the top of the Egg Rolls with Pam, This is what makes them crispy so, don't be shy with the Pam. Bake at 375 for 20 minutes or so or until they look crispy. Then dip into any asian sauce like a sweet and sour or our favorite is Mae Ploy it is sweet with a little kick. I have even wrapped them up in a lettuce leaf and dipped them in a raspberry dressing. If you have any extra Egg roll wrappers I cut them up into thin strips and fry them and sprinkle them with a little salt. They are also great to dip in the sweet and sour and Mae Ploy sauce.

S'mores Popcorn Balls

Yeah! I am back. This living in the boonies is so new for this city girl, and getting internet was almost impossible. I survived and ready to get back to work :) We watch too many cooking shows here, and I saw this recipe on the television show The Chew. My kids love popcorn!!!

  • 1 10.5-ounce bag Mini Marshmallows
  • 3 tablespoons Butter
  • 6 cups plain Popcorn- I just used a bag and a half of buttered microwave popcorn
  • 2 cups Graham Cracker Cereal (Golden Grahams)
  • 1 3.9-ounce package Instant Chocolate Pudding
  1. Prepare a baking sheet with non-stick cooking spray.
  2. In a large stock pot, melt marshmallows and butter over medium-low heat.
  3. Once fully melted, whisk in the pudding mix until fully incorporated.
  4. Pudding mix, rather than cocoa powder, thickens the mixture and sticks better to the popcorn than cocoa.
  5. Fold in the popcorn and graham cracker cereal until coated with the marshmallow mixture.
  6. Spray an ice cream scoop with non-stick spray and portion out the popcorn mixture and gently form into a ball.
  7. When forming the popcorn balls, coat your spatula or ice cream scoop with nonstick spray so that the popcorn doesn’t stick to your utensil. If you don’t have nonstick spray, then use butter or oil.
  8. Place formed popcorn balls onto the prepared baking sheet.Continue to form popcorn balls with the remaining mixture. 
  9. Allow to set in the fridge for 30 minutes before serving.
  10. Popcorn balls can be stored in the fridge to stiffen or stored in a zip top bag on the counter for a softer consistency.

Thursday, May 30, 2013

7 Up Biscuits--A Pinterest Recipe That Works

Hmmmmm.  A biscuit recipe.  There are drop biscuits, and there are rolled biscuits.  But, for you Jaci, I have a rather unique biscuit recipe.  It's one of those pinterest recipes that actually turns out.  If you want a more conventional recipe, let me know.  (Terry)
P.S. How did you survive so long without the Internet?!  Looking forward to your recipes.

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Tuesday, May 14, 2013

Cacciatore. Huh?

I have never heard of Pork Chops Cacciatore.  It's always Chicken Cacciatore.  So I looked it up on the Internet.  Cacciatore is made with tomatoes, onions, herbs, green peppers and...wait for it...chicken or rabbit.  Not pork chops.  So now I have to confess.  This really is a chicken cacciatore recipe that I have adapted for pork chops.  The rub is such a great combination of flavors.  The meat is fall-off-the-bone tender.  The vegetables meld together into a wonderful sauce for rice or baked potatoes or noodles or whatever strikes your fancy.  I have served this to company, and it was met with positive comments.  (Thawing out the pork chops right now.)  (Terry)

-Mix together:  2 tp onion powder, 2 tp garlic powder, 2 tp oregano, 2 tp basil, 1 ½ tp black pepper.  Dredge 4 pork chops in spices and set aside.  (Any leftover rub can be sprinkled over the meat when it is placed in the crock-pot.)

-Put 1 TB olive oil in the bottom of a crock-pot.  Layer the following:  2 C sliced mushrooms, 3 C bell pepper strips, 1 C thin-sliced onion.

-Combine and pour over vegetables:  two 15-oz can petite diced tomatoes, one 6-oz can tomato paste, 2 bay leaves, and 1 TB balsamic vinegar.

-Place pork chops on top and pressed down a little.  Cook on low 7-9 hours.  Serve with brown rice.

Saturday, May 11, 2013

Mom's Baked Chicken--A Source of Unrighteous Pride

I had left home by the time Grandma Lee began making this recipe, but she would sometimes make it for us when we came to visit.  We really liked it, so I asked for the recipe.  When she shared the recipe, she told me that someone I know, who shall remain nameless, also made this recipe.  But, she told me me in no uncertain terms, HER recipe was better because it calls for 1/2 tp curry powder.  After that, I have never dared try out "the other" recipe to compare and see who's really was the best.  In honor of Mother's Day, and one of the best cooks ever, here is Grandma Lee's version.  (Terry)


1 C apricot jam
8 oz bottle Wishbone Bone Russian Dressing
1 pkg Lipton Onion Soup Mix
½ tp curry powder
6 chicken breasts

Mix together all ingredients except chicken.  Place chicken in a baking dish.  Cover with sauce.  Cover.  Bake at 350 for 45 minutes.  Remove cover and bake 15 to 20 minutes longer.

Tuesday, May 7, 2013

Broccoli and Cauliflower Coleslaw--Not Your Typical Slaw

I always felt like I was cheating whenever I took this salad to a gathering.  It is so quick and so easy.  My neighbor, who has since passed away, used to request that I bring this salad to church dinners.  I can never look at this recipe without thinking of Lydia.  (Terry)

Combine and chill the following:  1 bunch broccoli pieces, 1 head cauliflower pieces, and 1 bottle of Kraft Coleslaw Dressing.

Saturday, May 4, 2013

Raspberry Salad--Going Retro

I NEVER make jello salads--unless we have company or it's a holiday.  I guess I'm feeling kind of retro today, because today I will share one of Grandma Lee's jello salad recipes.  It's one of my family's favorites.  In fact several of my boys used to ask for it for their birthday dinners.  (Terry)

Dissolve 1 large package of red jello in 2 C hot water.  Add:  2 C frozen raspberries, sliced bananas, and 1/2 C cold water.  Chill until firm.  Top with an 8-oz. carton of Cool Whip.

Sunday, March 24, 2013

Lettuce Coming Out of Our Ears

Earlier this week, I was asked to provide 6 heads of shredded lettuce for a dinner at our church.  So I filled one of those huge Tupperware bowls as full as I could get it.  I wasn't the only one bringing lettuce, but I was the only one who brought home...6 heads of shredded lettuce.  And there are only 2 of us at our house.  What does one do with 6 heads of shredded lettuce before it turns limp, then brown, then gooey?  Well, one has salad as a main dish every day until it is gone.  I thumbed through my recipe notebook and came up with 5 salad choices that would utilize all that lettuce.  I have already shared 2 of those recipes (Speedy Southwest Salad and BBQ Ranch Chicken Salad),  but I have 3 additional salads that are lettuce friendly.  (Terry)

This first salad does not specify a quantity for each of the ingredients.  Just toss "what looks good," according to the number of people you are serving, onto the lettuce.  I prefer a sweet raspberry vinaigrette dressing, but I will give you a poppy seed dressing recipe.  If you have a favorite raspberry vinaigrette, you can use it, use the poppy seed dressing as is or add sweetened raspberries to the poppy seed dressing.
1 pkg mixed lettuce--top with diced pears, sugared nuts, feta cheese, red onion rings, raspberry vinaigrette or poppy seed dressing.
Place in blender:  1/3 C sugar, 2 TB sesame seeds, 1 TB poppy seeds, ½ C extra-virgin olive oil, ¼ C white vinegar.  Blend.  Drizzle over salad and mix.
This salad has a wonderful blend of crunchy, sweet, salty, and cheese.
4 C torn romaine
1 C (4 oz) shredded Swiss cheese
¾ C real bacon bits
½ C salted cashews

Dressing:  Shake well and pour over salad and toss to coat:
3 TB brown sugar, 2 TB water, 2 TB red wine vinegar, 2 TB olive oil, ¼ tp dried minced onion, ¼ tp poppy seeds, ¼ tp ground mustard, dash salt.

In a large bowl combine lettuce, cheese, bacon and nuts.  Pour dressing over mixture.  Serve immediately.  Serves 6.
If you still have some of those 6 heads of lettuce left, here is the final recipe to finish it off.  Now we are getting to the real technical stuff.  Take good notes.
Put lettuce in  a bowl.  Toss on drained mandarin oranges.  Serve with Catalina dressing.
(Shall I repeat the instructions to make sure you got it right?)

Tuesday, February 26, 2013

Saucy Apple Pork Chops

It may sound weird, but throw a little garlic, ginger, and soy sauce into some applesauce, and you have the makings for a flavorful and tender pork chop dish.  This is a recipe to serve not only to family, but also to company.  If you have the pork chops on hand, you probably already have all the other ingredients, and you're good to go.
2 C applesauce
1/3 C sugar
2 TB soy sauce
1 garlic clove, minced
1/4 tp ground ginger
6 boneless pork loin chops (1/2" thick)
2 TB butter or marg

In a bowl, combine the applesauce, sugar, soy sauce, garlic, and ginger; mix well.  Pour into greased 13 x 9 baking dish.  In a skillet, brown pork chops in butter; place over applesauce mixture.  Bake, uncovered, at 325 for 30 minutes or until meat is tender.  Yield:  6 servings.

Saturday, February 23, 2013

Quick Stromboli and Mini Sausage Pizzas--It's What's For Lunch

I used to say, "I married you for rich or for poor, for better or worse, BUT NOT FOR LUNCH."  I don't mind fixing breakfast or preparing dinner, but lunch is not my favorite meal to serve.  I get tired of sandwiches--both the fixing and the eating.  For many years, I had 8 people taking sack lunches to school, including my husband.  But times have changed.  I make a lot more soups nowadays (not the canned variety), and I am always on the lookout for sandwich ideas.  I have found a couple of sandwiches that I really like.  One is an easy-to-put-together stromboli and the other is an open-faced sandwich which is good for breakfast or lunch.  (Terry)

Unroll 1 tube (11 oz) refrigerated Crusty French Loaf.  Sprinkle with two kinds of cheese.  ¾-1 C of each:  mozzarella, cheddar, monteray jack, Swiss, etc.  (4 oz = 1 C.  ¾ C really is sufficient.)  Top with two kinds of meat, 4 oz each:  ham, salami, etc.  Roll up.  Bake at 350 on an ungreased sheet for about 30 minutes.  If the crust is nice and golden, but the dough is not done, cover with a sheet of foil and continue cooking.
1 pound bulk pork sausage
2 jars (5 oz each) sharp American cheese spread <glass jars for stuffing celery>
¼ C softened butter or marg.
1/8 to ¼ tp cayenne pepper
12 English muffins, split
Cook sausage over medium heat until no longer pink.  Drain well.  In a small mixing bowl, beat the cheese, butter and cayenne.  Stir in the sausage.  Spread onto cut sides of muffins.
Wrap individually and freeze for up to 2 months.  Or place on a baking sheet and bake at 425 for 10 minutes or until golden brown and bubbly.


Thursday, February 21, 2013

Oriental Chicken Salad

4 lg chicken breasts, cooked and cut up  (I only use one)                                      
1 lg head green cabbage                                          
1/2 head purple cabbage                                                  
1 bunch green onions, chopped  
3 pkg Ramen noodles (oriental flavor)                                            
4 Tbsp sesame seeds
4 Tbsp slivered almonds            
Bake noodles (broken up), sesame seeds, and almonds at 350 degrees until brown. Mix all ingredients.

Mix with the following dressing:

4 Tbsp sugar                          1 c salad oil
3 Tbsp soy sauce                   1 tsp pepper
2 Tbsp white vinegar              Flavor packets from noodles

To prevent salad from being soggy....wait 5-10 minutes before serving to add dressing.

Sunday, February 17, 2013

Strawberry Orange Juice

While water is my favorite thing to drink, I am open to other options--of the non-alcoholic variety.  Finding new beverage choices, that taste good and are not your ususal run-of-the mill variety, is not always easy to do.  A few years ago I came across a recipe that really piqued my interest.  I tried it out at home.  (That's equals a taste test of 2.)  And then I took it to a family reunion.  (That's equals a taste test of millions.  Well, sometimes it seems like millions.)  Anyway, it went over well, and it is only 3 ingredients.  Bottom's up!  (Terry)

Combine the following:
6 C crushed ice (or small ice cubes)
6 C orange juice
1/2 to 3/4 C strawberry syrup
NOTE:  Can reuse the same ice when making additional batches.

Tuesday, February 12, 2013

Graham Cracker Cookies

This is my story, and I'm sticking to it----this recipe has dairy in it, and protein and fruit and nuts and grains.  Sounds healthy, huh?  But it's also guaranteed to help you put on 5 pounds--and worth every ounce!  This is one of Grandma Bateman's recipes.  The hardest part is letting it sit several hours (overnight is best) before having a piece.
I'm going to give more detailed directions than normal so that the filling will turn out properly for you.  The original recipe assumes the cook is comfortable with a white sauce-type mixture.  Hopefully this will help avoid lumps in the cooked filling.  (Terry)

Place 1 C sugar and 1 Tb flour in a saucepan and stir together. 
Stir in 1/3 C evaporated milk.
Add 1 beaten egg and whisk well.
Add 1 cube butter, cut into pieces.
Mix these ingredients together and bring to a boil, stirring constantly.:

Remove from heat and add:
1 C chopped nuts, 1 C coconut, 1 C crushed graham cracker crumbs, 2 tp vanilla.

Line a 9x13 pan with graham crackers.  Spread filling over crackers.  Cover with another layer of graham crackers.  Press down firmly with hand.

Icing:  Mix together and spread on top of crackers:  1 egg, 2 C powdered sugar, 2 tp vanilla, 2 TB butter.

Cover.  Refrigerate for several hours or overnight.  Cut into squares to serve.

Saturday, February 9, 2013

Meatball Stroganoff

If a recipe got any simpler, it would make itself.  This is a quick, easy, no-planning-needed recipe.  My favorite kind. 
Awhile back I was asked to provide a taster's table of powdered milk products for a food storage fair our church sponsored.  Amongst other things, I made my own sour cream from powdered milk and used it in this meatball stroganoff recipe. Out of all the things I made, I think this was one of the favorites.  I had several young men who kept coming back to my table.  I guess they liked it.  Later I served this same recipe (with the homemade sour cream) at a husband/wife dinner.  Again, those meatballs went fast.  When I make it for my husband and myself or for visiting grandkids, I just use store-bought sour cream.  (Terry)

1 jar (12 oz) home-style beef gravy
½ C sour cream
1 pkg (12 oz) frozen fully cook meatballs, thawed (only if you remember)
Hot egg noodles

In a saucepan, combine the gravy and sour cream.  Bring to boil; stir in meatballs.  Reduce heat; cook, uncovered, for 15-20 minutes or until heated through, stirring occasionally.  Serve over noodles.  Yield:  4 servings.


Monday, February 4, 2013

Chik-Fil-A Nuggets

So, we are in the process of moving. My husband is already in the city we are moving to. With him not here I find myself trying many new recipe's. So, here is my newest one ( that was good anyways). Having kids we all know they love chicken nuggets and living where there is no Chik-Fil-A I saw this recipe and had to try it!! Now I don't go to Chik-Fil-A but, once or twice a year so, I can't say this was exact. My kids loved them and I thought they were pretty good too!!

Homemade Chik-fil-A Nuggets
(Recipe from A Zesty Bite)
1 lg egg
1 cup milk
1/4 cup Pickle Juice (I used dill)------- I know sounds weird but you couldn't even taste it!!!
1 lb. skinless and boneless chicken breasts
1-1/4 cup flour
2 Tbsp powdered sugar
2 tsp salt
1 tsp pepper
1/2 tsp chili powder
canola oil for frying
In a large bowl whisk milk and egg, pickle Juice together
Place chicken on counter and cut into cubed bite size pieces; trim any fat that you may see
Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes
In another large bowl combine the dry ingredients listed above and stir
In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat
Remove the chicken from refrigerator and place about 8 pieces in milk mixture and then into the flour mixture
Make sure all the chicken is coated with the flour and then place into the hot oil
Cook each side for at least 2-3 minutes or until golden brown (You want to make sure that chicken is no longer pink so you can cut one piece to test it out)
Place the chicken on some paper towels to soak up any oil
Repeat the same steps with the rest of the chicken and serve

Potato Cheese Soup

Okay, so I stole this picture online somewhere. So, I would like to thank that random person for a beautiful picture of Potato Cheese Soup. This is one of our families favorites on a nice cold day in Vegas. Okay, our cold isn't as cold as most of everyone else but, you get the point. It is pretty easy to make and if we have any leftover I just freeze it and pull it out on another random cold night :)

What you need:
3 quarts of water                                       1quart Half and Half
12 Chicken Bouillon Cubes                        2 Cubes melted Butter
1 Tbl Parsley flake                                     1/2 cup Flour
1 Tbl Minced Onion                                   1-2 cups Cheese
1-2 Carrots (Shredded)

Add bouillon cubes in 3 quarts of water. Let the cubes dissolve and bring water to a boil. Then add the potatoes to the water (I like a lot of potatoes usually I put 8) also add the mined onion.Cook until potatoes are tender with fork. Then add the Parsley Flakes, Shredded Carrots, and Half and Half. Again, bring to boil. While that is coming to a boil melt 2 cubes of butter (1cup) and add 1/2 off cup flour to the butter. Add the mixture to the soup and stir it in. The soup will then begin to thicken (about 10 mins or so) Then remove soup from heat and add the cheese. (I usually add the 2 cups) It will melt all on its own. Couple more quick stirs and it's ready. We sprinkle a little extra cheese on top, my husband might add a little bacon to his, or we even put it in a bread bowl once and awhile!! (Jaci)

Tuesday, January 29, 2013

BBQ Chicken Pizza

     My daughter, Jamie, makes the best bread sticks ever!  Sometimes she makes cheese bread sticks.  Sometimes she makes herbed bread sticks.  Nobody makes bread sticks like Jamie's bread sticks.  When we get together as a family (and there are a lot of us), she can't make enough cheese bread sticks to satisfy everyone.  One year for Christmas, she sent me the dry ingredients for her herbed bread sticks.  What a clever and delicious idea.  (Her's are better than mine were, but that wasn't her fault.)
    But this recipe isn't about bread sticks--it's about BBQ Chicken Pizza, also Jamie's recipe.  The crust is made from her bread sticks recipe.  It will make two round pizzas.  The directions are for a bread maker, but you can mix and knead by hand, as well.  So get ready to get a little flour on your apron.  (Terry)

Mix and then let sit 10 minutes in a bread maker:  2 C warm water, 2 TB yeast, 1/4 C sugar.
Add:  2 TB oil (optional), 2 tp salt, 4 C flour.  Mix in bread maker for 10 minutes.  Roll or pat out onto cookie sheet or baking stone.  Sprinkle with garlic powder and Parmesan cheese.  Bake at 350 for 8-10 minutes.  Cut into strips.  Or could put shredded cheddar cheese on top before baking.  Or you can pat the dough out for pizza at this point.
NOTE:  This is how I have adapted Jamie's recipe for pizza.  Place dough in refrigerator overnight.  When ready to make pizza, take out of fridge, divide dough in half, and let sit at room temperature for 1 hour.  Dough will now pat out onto your round pizza pan or baking stone without being so elastic that it keeps bouncing back.  But I have also made pizza without putting it in the refrigerator overnight.  Either methods makes great tasting pizza.

Cook in frying pan until chicken is no longer pink:  1/4 C BBQ sauce, 1 chicken breast, cut into small pieces.
Spread additional BBQ sauce over pizza dough as you would pizza sauce.  Top with a small amount of Mozzarella cheese.  (This will help anchor the toppings.)
Put on toppings:  chicken, red onion, cashews, pineapple tidbits, green pepper slices, etc.
Top with Mozzarella cheese and bake at 350.

Friday, January 25, 2013

Artichoke Chicken

The toughest thing about this recipe--is trying to remember to take the chicken out of the freezer ahead of time.  I just put a pan of Artichoke Chicken in the oven, and I'll bet it took less than 10 minutes to get it oven ready.  Five ingredient.  That's my kind of cooking.  (Terry)

1 can (14 oz) water-packed artichoke hearts, well drained and chopped
3/4 C grated Parmesan cheese
3/4 C mayonnaise
Dash of garlic powder (or so)
4 boneless, skinless chicken breasts
In a bowl combine artichokes, cheese, mayonnaise, and garlic powder.  Place chicken in a greased 11x7" baking dish.  Spread with artichoke mixture.  Bake, uncovered, at 375 for 30-35 minutes or until chicken juices run clear.  Yield:  4 servings.
NOTE:  I cut chicken breasts into 3 pieces before placing in baking dish.

Thursday, January 17, 2013

BBQ Ranch Chicken Salad

This has got to be one of my all-time favorite salad recipes.  In fact, I've decided "it's what's for dinner tonight."  I can get boneless, skinless chicken breasts at our local grocery store for $1.88 per pound--today only.  As soon as I post this, I am heading to the store.  Chicken cooked in BBQ suace is so good.  (Really like it on homemade pizza.)  The combination of the BBQ sauce and the ranch flavor is a perfect blend of sweet and savory.  And then top it off with feta cheese.  Love that stuff.  (Not quite as much as cream cheese, but it's in the running.)  Quick.  Easy.  Add some bread and a hot veggie and you' ve got dinner on the table.  Meet you in the meat department in a couple.  (Terry)
1# boneless, skinless chicken breasts, cut into strips (about 2 breasts)  NOTE:  I only use about half the amount of chicken called for
½ C BBQ sauce
1 pkg (10 oz) salad greens
1 large tomato, cut into wedges
½ C sliced red onion
½ C ranch dressing
¼ C feta
Cook and stir chicken in BBQ sauce in large skillet on medium-high heat 8 minutes or until chicken is cooked through.  Add additional BBQ sauce, if desired.
Toss greens, tomato, and onion in large bowl.  Top with chicken.  Pour dressing over greens mixture.  Sprinkle with cheese.  Makes 6 servings.

Tuesday, January 15, 2013

Cream Cheese Filled Chicken

I just found this recipe on pinterest the other day.  I have tried so many recipe's from there and it's total failure.This is one of the reasons I thought the blog would be nice so, we can weed out the bad ones. Well, with the hubby working I thought the kids could be my guinea pig's tonight on a new recipe for dinner and it was total success. (Jaci)


What you need:

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teapoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Cheesecake Thumbprint Cookies

Okay, I have not been the best recipe blogger lately and I would like to thank Aunt Terry for keeping this going. I love it!! I just can't wait to see what she posts. I do have two recipe's that call for more cream cheese, and am I the only one who wants to know where all Aunt Terry's cream cheese is stored and what the heck other gems is she hiding with the cream cheese :) So, cream cheese recipe it is.

Cheesecake Thumbprints (Adapted from Martha Stewart's Baking Handbook)

For the cheesecake filling

4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla

For the cookie dough

16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour

To prepare cheesecake filling

In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

To prepare the cookie dough

In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.

Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon, lightly dipped in flour, make an indentation in the center of each ball.

Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.

Remove cookies from the oven and fill the indentations with the cheesecake filling using a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely. When cool, place cookies into the refrigerator to chill before serving.

Makes about 30 cookies.

I think next time I make these I might roll them in sugar before I back them, and they are much better the next day cold straight from the fridge- who knew cold cookies tasted so good :)  (Jaci)

Saturday, January 12, 2013

Speedy Southwest Salad

The toughest thing about making this salad, is dicing 1 cup of tomatoes.  This really is a speedy, easy salad to make.  It has traveled with me to family gatherings, down the block to church dinners, and I double it for funeral dinners, where it has made several appearances.  The ranch dressing and picante sauce are a nice combination that can be repeated on a regular tossed salad.  (Terry)
(Adapted from Quick Cooking.)
1 pkg (10 oz) ready-to-serve salad greens
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 C ranch salad dressing
1C picante sauce
2 C broken tortilla chips
1-2 C shredded cheddar cheese
1 C diced tomatoes

Place greens in a large salad bowl.  Top with corn and then beans.  In small bowl, combine the dressing and picante sauce.  Spoon over vegetables.  Sprinkle with tortilla chips, cheese, and tomatoes--in that order.  Serve immediately.  Yield:  Serves 6.

Tuesday, January 8, 2013

Chili Cheese Corn

If your husband requests a certain recipe, it's a good idea to go with it.  I was going to share with you another salad recipe today, but decided to write up a favorite of my husband's.  And this gives me another chance to use my cream cheese.  Yum.  So last night I made this corn recipe, and got some sincere thanks from Wayne.  It's quick.  It's easy.  And it spices up a good old standby--corn.  (Terry)

(Adapted from Simple & Delicious magazine)

1 pkg (8 ounces) cream cheese, cubed
2 tablespoons butter
4 cups frozen corn, thawed (Just put corn in a colander and run hot water over it to thaw.)
1 can (4 ounces) diced green chilies
1/4 cup milk
1/4 tp garlic salt
1/8 tp salt
1/8 tp cayenne pepper
In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat until both are melted and mixture is smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Yield: 6 servings.

Saturday, January 5, 2013

Broccoli Strawberry Salad

This is one of those recipes, when you look at the list of ingreidents, it makes you wonder if they really go together.  Trust me.  They do.  I could eat some of this salad every day.  While it says "serve immedidately," I have made it ahead of time and taken it to family reunions with no problems.  Just wait to toss on the almonds until it is time to serve.  (Terry)

(Adapted from a recipe from "Simple & Delicious")
8 C fresh broccoli florets
8 oz Colby-Monterey Jack cheese, but into ½” cubes

2 C mayonnaise
1/4 C sugar
2TB cider vinegar

2 C fresh strawberries, quartered
¼ C sliced almonds, toasted

In a large bowl combine broccoli and cheese.  In a small bowl whisk the mayo, sugar, and vinegar.  Pour over broccoli mixture.  Toss to coat.  Gently stir in strawberries.  Sprinkle with almonds.  Serve immediately.  Serves: 10

Tuesday, January 1, 2013

Cream Cheese Chicken

My personal philosophy is--if it's got cream cheese in it, you can't go wrong.  That applies to sweet as well as savory dishes.  A few weeks ago, Smith's had cream cheese on sale for $1.00 a package.  Where I live, that is a super price nowadays.  So I bought 40 of them.  And now I'm ready to cook.  Here's one of my favorite "cream cheese" recipes.  My daughters and dil also serve this dish.  At church dinners I get requests for the recipe.  Hope you enjoy it as well.  (Terry)

4 boneless, skinless chicken breasts
1 cube butter--cubed
1 pkg Italian Good Seasons dressing mix (dry)
1 can cream of chicken soup
8 oz. cream cheese--cubed
Place chicken pieces in crockpot.  Put the rest of the ingredients in a crockpot and cook on LOW for 5 hours or HIGH for 2 hours.  Serve over cooked noodles or mashed potatoes.
NOTE:  I like to use larger breast pieces.  I cut each breast into thirds.  I cook on HIGH for about 3 hours.