Turkey Potato Casserole‏

Are you wondering what to do with all that leftover turkey? This recipe was sent to me from allrecipes.com. They usually have great recipes. We're going to try this when we cook our turkey for christmas.

INGREDIENTS

1 pound cooked turkey meat, shredded
1 onion, chopped
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces cubed Cheddar cheese
8 ounces shredded Cheddar cheese
4 cups prepared mashed potatoes

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
Bake for 30 to 40 minutes in the preheated oven, until heated through.

Mom's Chocolate Frosting

1.5 cubes butter - softened
::whip 5 min. then add::
4 c. powdered sugar
1/4 c. milk
2 t. vanilla
4 T. cocoa
1/2 t. almond flavoring
::whip until smooth, then you can immediately use on cupcakes, cakes or the leftovers are yummy with Graham Crackers!

Pancake Fritters

So I just discovered a super easy, yummy snack!

Get some pancake mix, the kind that you only need to add water. Mix up a cup or two of the pancake mix with some water, just enough to make it sticky doughy, not runny. Then drop spoonfuls of the mix into hot vegetable oil, and fry each side for a few minutes. Take them out of the pan and sprinkle with powdered sugar. A quick treat!

Paradise Pumpkin Pie

I made this 2 years ago, and I am going to make it again. I am inlove with anything that includes cream cheese as an ingredient!

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

1 pkg. (8 oz.) Cream Cheese, softened

3/4 cup sugar, divided

1/2 tsp. vanilla

3 eggs, divided

1-1/4 cups canned pumpkin

1 cup evaporated milk

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. salt

PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.

BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.

BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.

3 Cheese Chicken Penne Pasta Bake

We made this last night and it was delicious!!
You can go here to see step by step instructions.

1-1/2 cups penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves (I left this ingredient out)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

1 cup shredded Mozzarella Cheese, divided

2 Tbsp. grated Parmesan Cheese

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Mom's Apple Dip

This is so good!

Apple Dip
1 can sweetened condensed milk
Dash of salt
1 C. butterscotch chips
1 t. vinegar
1/4-1/2 t. cinnamon

Follow directions exactly. Melt chips in microwave (like 20-30 seconds). Stir them to see how melted they are, then add other ingredients. Heat all together for a few more seconds. Serve with sliced apples.

Cheesy Chicken & Rice Casserole

I made this casserole last night and I was so surprised. It turned out great. I will definitely make it again. I found the recipe in the magazine Better Homes and Gardens. It was awesome. Brent even liked it and he's not a huge casserole fan. I like this casserole because you could alter the ingredients to make it more healthy. For instance, you could use the 98% fat free soup, brown rice and mozzarella. Everything else is pretty good for you. And for the veggies, I used broccoli, corn and peas and they went together perfectly! I guess it just depends on what kinds you like. Enjoy!

1 can (10 3/4oz.) Campbell's Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups fozen mixed vegetables

4 skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese

1. 1. Stir soup, water, rice, onion powder, black pepper and vegetables in 11 x 8" (2 qt.) shallow baking dish.
2. 2. Top with chicken. Season chicken as desired. Cover.
3. 3. Bake at 375 degrees for 50 min. or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.
   

This is the picture in the magazine.

This is mine. I did a pretty good job, I'll say.

Pumpkin Crunch

This is a yummy alternative to pie...in fact, my family requests I bring this every year!

1 can (15oz) pumpkin
1 can (12oz) evaporated milk
1 cup sugar
3 eggs
1/2 t salt
4 t pumpkin pie spice

Mix the above together and pour in a greased 9 x 13 pan.

Pour a yellow cake mix on top (do not mix in), then 2 sticks of melted butter and chopped pecans. Bake at 375 for 40-50 minutes.

Better Than Sex Cake

Better Than Sex Cake

So this cake goes way back, it was a favorite when I was a teenager, and despite how much my mom hated the name, it just stuck! I have made it with low fat options and it turned out totally fabulous....so to allow yourself an xtra slice....get the fat free cool whip and Sweetened condensed milk!

Ingredients:

1 Devils Food Cake

1 can sweetened condensed milk

1 cup caramel syrup

1 large tub of Cool Whip

1 Candy Bar (any variety although we typically use Skor) cut or crushed in small pieces

Directions

After Baking your cake, either leave in pan or transfer to dish with a lip as you will have liquid run-off. The trick with this cake is to make sure you make while warm. Unlike the Tre Leche cake, the liquids in this one are really thick and if the cake is still warm they will more easily melt down into the cake.

Poke holes througout the cake with a fork, knife or skewer. The more holes the better!

Pour the sweetened condensed milk and Caramel over the entire top of the cake, spreading it out evenly with a spatula, spoon or I used a butter knife. Once the cake has cooled (you might want to put it in the refridgerator at this point) you will spread the cool whip over the entire cake.

Sprinkle your candy bar pieces over the top and voila!

Serves Approx 14

Tre Leche Cake

Tre Leche Cake

This is the cake that we made for a Missionaries birthday this last week. I have been trying to post semi-healthy items, but thought I would share the recipe for this calorie killer cake! Tre Leche means 3 milk. And this cake is named so because you use three milks to make it! I researched it's origin, which is semi-unknown, and has many variations. This recipe....is my variation!

Ingredients:

1 yellow cake (boxed or home made)

1 cup sweetened consensed milk (or the whole can!)

1 cup evaporated milk

3 cup heavy whipping cream

4 Tbsp sugar

2 tsp vanilla

strawberries, kiwi, mango or any other fruit for layering

Marachino cherry for garnishing

Directions:

After you have baked your cake, remove from the pan and place on a dish with a lip to help keep the liquids from running off. Poke holes in the cake with a fork, knife or skewer to allow drainage of the liquids.

Mix together the sweetened condensed milk, evaporated milk and 1 cup of the heavy whipping cream. Slowly pour over the cake allowing it to seep down before pouring it all. I didin't wait long enough I guess because there were defnitely part of my cake not soaked as much as I could have and I didn't use all my mixture.....so let it soak in then add the rest.

Beat your extra 2 cups of whipping cream in a chilled bowl until soft peaks form. Add a tablespoon at a time, the 4 Tbsp of sugar and continue beating until stiff peaks form. Add the vanilla and mix well. Layer over the cake just before serving. You can use the fruit in a variety of ways, either laying over the top of the cake before the whipping, over the whipping, or more of a garnish as I did. Or all three!! This cake is best made early in the morning or the night before to allow the milks to really soak into the cake. Remember to keep refrigerated.

Serves Approx 14

Nutritional Content.....there is none! (okay maybe in the fruit and you will get plenty of calcium!)

BEST Breadmaker Crescent Rolls

1/2 cup warm water

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup sugar

1 t salt

3 3/4 cup flour

1 pkg yeast (2 1/4 t)

Put everything in bread maker in order (from top ingredients to bottom).  Don't mix the flour in, just pour it on top of the liquids.  Poke a hole on the side of the flour and pour the yeast in the hole.  Start bread maker and put it on the "dough" setting.  When ready, take dough out and divide into two.  Roll into circles about 1/2 inch thick.  Cut with a pizza cutter into eight triangles, like a pie.  Roll up triangles into crescent rolls and place on a greased cookie sheet.  Bake at 400 for 10-15 minutes.  YUM!

Chicken, Squash Soup?

So I don't really have a name for this, I actually got it from my Aunt Lucy, but it's such a yummy soup, and really really easy!

Serves enough for 2-3

1/4 C. Kraft Zesty Italian Dressing
1/2 lb. Boneless skinless chicken breasts (cut into cubes)
1 Can (14.5) oz. Petite Diced Tomatoes (undrained)
1 Can Chicken Broth (add more to thin out soup if wanted)
1 Medium Zucchini
1 Medium Yellow Squash (cut both squash into little cubes)
1/2 C. uncooked elbow Macaroni (large size)
1 tsp. Dried Basil

Heat Dressing on medium heat, add chicken and cook 3 minutes stirring only once (@ 1 1/2 minutes)
Add everything else to the pot and bring to a boil. (cover to bring to a boil)
Simmer for 8 minutes or until noodles are tender. If desired, add shredded mozz. cheese on top of soup.

Janine Hunsaker

Thanksgiving Sweet Potatoes ANYONE?

I'm looking for the best candied yams recipe for thanksgiving. Do any of you have one? It's my husband's favorite thing at thanksgiving, (except for the pumpkin pie), and I might make some this year, but I've never made it before and I need a good recipe.
THANKS!

Still want to join?

If you would still like to be added as an author to this blog so you can post recipes, then you'll have to let me know. Cause, the invites I sent out before expired after a month. In order for you to be added, I will need to send out a new invite for you. So, email me or leave a comment to let me know you'd like another invite sent to you. Thanks

Brazilian Chicken

So I'm not sure if this recipe is actually a real brazilian dish but that's what my family named it. About 6 years ago, my uncle married this brazilian woman and we all went over to meet her family and get to know them. They made this dish and our family fell in love with it. We continued to make it for years afterward. I finally tracked the recipe down from my older sister. I haven't made it in years but she said she makes it all the time and it's still great. I plan on making it sometime soon but I don't know when for sure. So if anyone makes it before me, let me know what you think! Sorry, I don't have a picture but it's a very pretty dish.

Brazilian Chicken

½ cube of butter
½ onion (yellow or white), chopped
3-4 green onions, sliced
1 Lrg. can Spaghetti Sauce (Hunt’s brand, Traditional)
½-1 can black olives, diced (depending on how much you want)
½-1 can green olives, diced(depending on how much you want)
½-1 can corn (depending on how much you want)
1 Small can Mushrooms (optional)
Sprinkle of parsley
1-2 pints cartons heavy whipping cream
2-4 cups boneless skinless chicken breast, cooked and cut
into bite-size pieces
Potato Sticks or 1 bag of Ruffles Original Chips

In a large frying pan, add butter, onion and green onions and cook about 5 minutes or until sautéed. Add spaghetti sauce, black and green olives and corn. Cook another 5-10 minutes, stirring occasionally. Then add mushrooms (if desired) and parsley. Next add heavy whipping cream. You’ll want to pour enough in so that the mixture turns a light orange color. You may not use the full 2 pints. Last, add chicken and let simmer another 5-10 minutes. Serve over rice. Add a handful of Potato Stix or Ruffles Chips on top.

*Potato Sticks may be harder to find and they don’t stay as crispy as the ruffles.

Yields: A lot! If you make it let me know! ; )

Chicken Taco Soup

I love soup in the fall. Here's one we've been making a lot lately, and one of the things i love about it, is that it makes so much that i can freeze half of it and save it until a day when i don't have time to cook. It's so yummy! ( i did remember to take pictures, but they ended up being lost from off my camera, i think the battery died in the middle of transferring them over to my computer... and of course i already deleted them off my camera.)

Chicken Taco Soup

1 Rotisery Chicken – deboned and shredded
1 can Rotel tomatoes with lime and cilantro
1 can Ranch Style beans
1 can corn – drained
1 family size can Chicken with rice soup
1 family size can water

Put all ingredients into crockpot and cook on low all day, or on high for 5 hours.
Serve with grated cheese, sour cream and tortilla chips on top.! YUM!!!

Baked Ziti

I'm not going to type this recipe because it's so much easier to just link you to it. so here's the link to the baked ziti III recipe. i got the recipe off the allrecipes.com website. i tried it for dinner tonight and it was delicious. i forgot to take a picture though. i do this all the time. when i start to clean up dinner, that's when i remember that i should have taken a picture.
Enjoy!

Yummy Healthy Pumpkin Cookies!

So I found this recipe on-line the other day when I had to make cookies for a little pre-school class I was teaching. I tweaked it a little bit (actually on accident, but I like it better this way)! Very healthy, little to no fat, and calculated to be approx. only 40 calories per cookie! Not too bad!
I'm sorry, I do not have a picture!

1 c. Canned Pumpkin
3/4 C. brown sugar
1/3 c. Applesauce
1 1/2 c. flour (I use half white, half wheat)
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 TBS. mini chocolate chips

Preheat oven to 350 degrees, Mix together the pumpkin, sugar and applesauce. In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well. Drop by spoonfuls onto a baking sheet. Bake for 9-10 minutes or until done.

Yeild: 3 Dozen

Shopping List

So, I was sooooo excited today!!! I hate trying to decide what to have to dinner, but right along with that I HATE trying to put together my shopping lists. I have found quite a few websites lately that will compile my shopping list for me, BUT I have to use their recipes to compile one. Plus there are a million other things that I have to add to my shopping list, like the basics. I really wanted to use my own recipes and have them stored so I can just click the meals I want and the click Print Shopping List. Well.... maybe all of you are a lot smarter than I.... BUT.. I was pretty darn excited today when I discovered how I can use my own recipes AND print my shopping list on ALLRECIPES.COM
Did you know on allrecipes, that you can create a pantry list. So when you're making a shopping list you can add those things that you always need to buy. BUT today I realized that I can create a bunch of pantries! Each of my pantry lists has the title of my recipe and included in the list are the ingredients needed to make my recipes that I use all the time. NOw all I have to do is go to the pantry list, click on the recipes i want to make for the week and click add to shopping list, then print it. YAY. It will take a little bit for me to add my recipes, little by little, but once i have all my favorites in there, then making a shopping list should be a breeze.
Just thought i'd share!

Marie Callender's Chicken Pot Pie

So I totally can't take credit for this one. First of all, it's Marie Callender's and second, I haven't even made it yet so I can't tell you if it's good. However, if it's from Marie, I bet it's awesome. The recipe and instructions are pretty long and look a little difficult. If you'd rather buy it frozen, you can. I will try it homemade one of these days. :)

CRUST:

1 1/2 C all-purpose flour

3/4 tsp salt

2 egg yolks

3 TBL ice water

2/3 C cold butter

FILLING:

1 C sliced carrots (3 carrots)

1 C sliced celery (1 stalk)

2 C frozen peas

1 C chopped white onion

4 boneless, skinless breasts (or more if you like a lot of chicken!)

4 TBL butter

5 TBL all-purpose flour

2 1/2 C chicken broth

2/3 C milk

1/2 tsp salt Dash of pepper

1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low. Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.

Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Doughnuts

My mom grew up with a tradition of frying donuts on Halloween, and the last few years she's been making it a tradition at our house. We did it last saturday and had a blast. The donuts were so yummy! Thanks MOM!

Doughnuts (Spudnuts)

4 cups milk
1 cup butter
2 cups sugar
2 tsp. salt
1 cup warm water
4 Tbsp. yeast
4 eggs
2 cups mashed potatoes – or make up some potato flakes
1 tsp. nutmeg (if desired) you can also put in lemon flavoring rather than nutmeg
2 Tbsp. vanilla
2 tsp. soda
12-15 cups flour

Glaze:
2 cups powdered sugar
1/3 cup water or milk
1 tsp. vanilla


Put milk, butter, sugar and salt in a bowl and put in the microwave to scald milk. Take it out just before it boils, or when the butter is fully melted. Set aside to cool. Combine yeast and water to soften yeast. Once the milk mixture has cooled, add eggs and yeast. Mix. Add nutmeg, vanilla, mashed potatoes, and soda. Then add half of the flour. Beat until smooth. Stir in more flour to make soft dough. Turn out and knead. Put in a greased bowl. Cover and let rise for 1 hour or until double in size. Punch down, and roll out ½ inch thick. Cut with cutter. Place on greased sheets. Cover and let rise 1 hour. Fry in vegetable oil (375 degrees) at around medium heat. Dip in glaze.
Makes about 140 doughnuts.

BBQ Cilantro Chicken Pizza

I would love to take credit for the amzing recipe...but I cannot...I found this recipe on another blog, and I tried (I am addict for pizza) TRY this on it's really really good.

(I did change mine a little I didn't add any pizza sauce and used Sweet Baby Rays BBQ sauce and that was just perfect.)



BBQ Cilantro Chicken Pizza

1 Pizza Crust - Uncooked
1 cup Pizza Sauce
1 cup BBQ Sauce
about a handful of fresh cilantro
3 cups of mixed cheddar and mozzarella cheese
2 chicken breasts cut into small pieces and cooked in BBQ Sauce
1 can pineapple tidbits - drained

Roll your pizza dough onto a pizza pan or pizza stone. Blend together the Pizza and BBQ Sauces, then add cilantro and pulse a few times. Add sauce to the top of the pizza dough, the sauce should be thick. Then top with cheese, chicken, and pineapple. Bake in the oven at 400 degrees for 18 min.

Sweet Chex Mix YUMMY!!!!

My love of cooking is starting to take off....I have loved watching the food network for sometime now, and with just recently getting married I have found myself more and more wanting to cook and try new things. This recipe isn't so new, but I have discovered it when I was trying to find some goodies for a Halloween party that I was in charge of....ENJOY!! it's super super easy I made it less then 20 minutes!!

(this makes a HUGE portion, just for a quick taste I would cut the recipe in half)


MIX IN LARGE BOWL:
1 12 oz box of golden grahams
1 16 oz box of rice chex
4 cups of coconut
2 cup slivered almonds

BOIL FOR 5 MINUTES OR TO HOLD BOIL STAGE. POUR OVER CEREAL MIX AND COOL ON WAX PAPER:
1 1/2 cup butter? (not margarine)
2 cups sugar
2 cups light corn syrup

Caramel Apple Bites

So I saw these in a Magazine somewhere, didn't even look at their directions, but took the idea and made it our own. I have to say I would change some things next time, so I'll post what we did, then also mention what I would have done differently.



Caramel Apple Bites

Ingredients

2 good size apples - any kind
1 package caramel apple wraps
tooth picks
melon baller or mini ice cream scoop
candies for dipping

Directions

Cut out balls from your apples using the melon baller. It's really not super easy and you have to make sure and dig it way deep into your apple. They didn't turn to be perfect balls, but that doesn't matter.

Cut the caramel wraps either into fourths, or use cookie cutters to cut a piece big enough to go mostly around your apple balls.

Wrap the caramel around the bite, with the ends squished around to the bottom. So the center of your caramel wrap is on the top of your apple bit. Stick a toothpick in, place on wax paper on a pan then heat in a 200 degree oven for about five minutes. This is the directions from the caramel wrap package although I might turn the oven up a little bit more next time.

Use the candy's of your choice for dipping but just make sure you do it right away as the caramel cools very quickly. After dipping I would refridgerate for a few minutes. Eat right away.

What I would do different next time....melt caramel if you are really into the dipping as the candy really didn't stick too good, and know not to save them for the next day. Because you are using apple pieces, the moisture totally melts down the caramel after awhile. I even saved them in the fridge and all the caramel had ended up at the bottom of the apples. Either way though we totally had fun making them for Halloween!

What I used to make our Caramel Apple bites



Apple Bites



Caramel on the apple...make sure to wrap....we didn't and then you dont end up with any caramel on the bottom so therefore when you go to dip....it doesn't stick!

Our Candy's for dipping.

Frozen Pumpkin Squares

My mom got this recipe from a friend last year and it was so delicious. It's perfect for the holidays coming up.

Frozen Pumpkin Squares

2 cups canned pumpkin
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped walnuts (optional)
1/2 gallon vanilla ice cream, softened
36 crushed gingersnap cookies
whipping cream

Combine pumpkin, sugar, salt, cinnamon and nutmeg; mix well and stir in nuts, if desired. Put softened ice cream into a chilled bowl and gently fold pumpkin mixture into ice cream. Line bottom of 9 x 13 glass pan with half of the crushed gingersnaps. Cover with half of the ice cream-pumpkin mixture. Repeat with remaining crushed gingersnaps and ice cream-pumpkin mixture. Freeze overnight. Cut into squares and serve with whipping cream.

When we made this last year my mom made it with "Firestone" brand gingersnaps and we both agreed that those gingersnaps had too strong of a flavor which overpowered everything else. She thought it was much better with the cookies her friend has used, but we don't know what kind those were. So this year we will be making it again, but buying a different brand of gingersnap cookies.

Pork Chops & Apples

I've been making this lately because it makes it feel like fall even though it's still 90 degrees outside. All you need is pork chops, apples, and basic spices.

Salt and pepper both sides of pork chops and sear in a pan until outer skin is just barely white.
Line bottom of baking dish with sliced apples. Sprinkle cinnamon and sugar over apples.
Place seared pork chops over apples and bake, covered, about 50 minutes at 350 degrees.

Ricotta Manicotti

I know it takes extra time, but the sauce is what makes this recipe so fabulous. I recommend this as a first-class company meal. Enjoy :)

Basic Tomato Sauce
1 T olive oil
1 small diced onion
2 minced garlic cloves
2 28-oz. cans whole tomatoes in juice
1/4 tsp. oregano
salt and pepper to taste

In a medium saucepan, heat 1 Tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent (2-4 min).
Add two 28-oz. cans whole tomatoes in juice and 1/4 tsp. oregano. Simmer, stirring occassionally, breaking up tomatoes with a spoon until thickened (20-30 min). Season with salt and pepper. Makes 6 cups.

Ricotta Manicotti
2 pkgs (8 oz) manicotti noodles, cooked, drained, and cooled
2 15-oz containers part-skim ricotta cheese
2 eggs, beaten
1/2 tsp. thyme
1/2 tsp. oregano
1 1/2 c shredded parmesan cheese
Basic Tomato Sauce (above)

Cook pasta, drain, and cool. Preheat oven to 375 F. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 c parmesan. Season with 1 tsp. salt and 1/2 tsp pepper.
Coat bottom of a 9 x 13 baking dish with 2 c tomato sauce. Stuff cooled pasta shells with ricotta filling and place in baking dish. Cover with additional 2 c sauce and sprinkle remaining parmesan over top. Bake until bubbly, about 30 minutes.

Resources

There have been a lot of resources mentioned to me in the last few days, so here are a few of them.
-My sister and I get the DAILY DISH. If you'd like a new recipe emailed to you everyday, then go to allrecipes.com and register, then choose the option to receive email updates of the "daily dish."
-Here's a blog FULL of crockpot recipes. A new crockpot recipe for each day. crockpot365.blogspot.com
- Here is my cousin's recipe blog. She has collected quite a few recipes from various sites and friends. edibleeats.blogspot.com
- Another recipe blog. I thought it was interesting to scroll down her page and click on the link "Food Bloggers in Utah Kitchens." It is under the heading Foodie friend links. Anyway, it sends you to a page with a full list of recipe blogs. kalynskitchen.blogspot.com

Sweet and Sour Chicken

Sweet and Sour Chicken

-Use the same chicken from sesame chicken recipe (see previous recipe)

Sauce:
2 tsp. soy sauce
2 Tbsp. cornstarch
8 Tbsp. sugar
6 Tbsp. vinegar
4 Tbsp. ketchup
Juice of 1 can chunk pineapple (add enough water to make 1 c.)


Cook until thick. Pour over chicken.

Sesame Chicken

Sesame Chicken

4 boneless, skinless chicken breasts
½ cup cornstarch
Canola oil
1 1/3 cup water
¼ cup sugar
2 Tbsp. Soy Sauce
2 Tbsp. Oyster Sauce
½ tsp. garlic powder
2 Tbsp. cornstarch
1 ½ cups broccoli, cut into small pieces
Sesame seeds

Cut chicken into 1 inch cubes. Put ½ cup cornstarch in plastic bag and toss chicken cubes in bag until well coated. Add enough canola oil into your skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer 3 minutes. Add prepared broccoli and steam until desired tenderness. Stir in sesame seeds and serve over rice.

Japanese Gioza's

I'll probably have to have my mom or dad fix this recipe for me, but I always make it with whatever I have on hand, so here is how I made it recently.

Picture of my finished giozas

Japaneze Gioza's

Ingredients:

Won Ton Wraps (they come small, but if using the large squares, just cut into fourths)

1/4 pound of ground hamburger (I used the leanest kind)

1/8 cup Shredded Carrot

1/8 cup Shredded Zuchinni

1 Tbsp Minced GArlic

2 Tbsp Soy Sauce

2 Tbsp water

2 cups canola oil

Other Veggie ideas:

Celery

Cabbage

Onion

Directions:

Mash together the hamburger, garlic, veggies and Soy Sauce. Have your Wraps ready. Put 1/2-1 Tbsp of mixture in the middle of wrap. Using your finger, (clean hands!) and wipe a small amount of water around the edge of the wrap. Then fold in half and press together the sides. Just like closing an envelope! You will then cook them in hot oil for a few minutes on each side. If you have your skillet at medium heat and the meat will be done by the time the wraps are a golden brown.

The fun thing about these is that you can do whatever you want! You can add more or less mixture to the wraps, you can use circle warps, square wraps, you could make them larger with more veggies and do more of a roll. You can steam them for a more healthy version, ....the possibilites are endless! WE usually serve it with rice and stir fry chicken and veggies, but recently had the chinese chicken salad and these together with a small scoop of rice. It was fabulous. And don't forget to have the soy sauce handy for dipping!

Usually I use the small squares, but this time I got the large ones and cut them down.

Here is my meat mixture. I know my mom loves to use pork instead....again it's all about what you like! Make it vegetarian and steam it for a really healthy option.

Here are my Gioza ready for cooking

Chinese Chicken Salad

I was visiting my friend in Idaho Falls and her and her mom made this salad for us. Shalamar was with us and it was absolutely divine! Thanks Shall for having a craving and requesting the Recipe! And the fun part is, other than frying the won tons it's really easy! I'm all about easy.

Okay, so this picture isn't as wonderfull looking as the one I had from online, but this is the real deal that I made. I also took pictures of the process that I'll add below. I also added the recipe for the gioza's that were fabulous to add with the salad.

Mary Lemons's Famous Chinese Chicken Salad

1 lb skinless/boneless chicken breasts
1 head chopped iceberg lettuce
1 bunch chopped green onions
soy sauce
sugar
1 pkg slivered almonds
1/4 C toasted sesame seeds (you will have to toast then at home)

Dressing
2 TBS sugar
1 tsp salt
1 tsp accent
1/2 tsp pepper
1/4 C salad oil
3 TBS japanese rice vinegar

Place chicken breasts in a pan, pour soy sauce over the breasts so just the bottom is covered. Sprinkle sugar on the breasts, cover with foil and bake at 350 until done.
Put all of the salad ingredients into a salad bowl, mix dressing really well (sugar must be dissolved) and immediatley pour over the salad and served. ***** we like to buy a package of wonton wraps and cut them into strips. You then warm up oil in a fryer and cook them till brown and crisp.

Stir Fried Veggies

I made this when we had company the other day. I make a variation with different veggies often, but this particular night it was really a it. It's not like we havn't all stir fried veggies, but this version is so dang simple and turned out so dang good!

Ingredients

1 Zuchinni
1/2 Onion chopped
1 Broccoli Crown broken in small pieces
1 Carrot Thin penny slices
1 Yellow Squash (mostly for color!)
1 tsp Garlic Salt
1 Tbsp minced garlic (optional)
1 Tbsp Olive or Canola oil (healthy Oils!)
1 Tbsp parmesean Cheese

Mix all cut vegetables in a bowl. Drizzle oil and mix to lightly coat veggies. Cook in a skillet eventually adding the rest of the ingredients. Cook until tender, but not too soft. You still want them slightly crisp. And that's it! So easy, so yummy and absolutely totally healthy! Add a grilled chicken breast and maybe a roll and you have a very healthy very delicious meal.

Caramel Syrup / Buttermilk syrup

Our family cannot go back to maple syrup after having this on our pancakes, french toast, and waffles.

Caramel Syrup

1 cube of butter
1 cup of sugar
½ cup of buttermilk
½ tsp. baking soda
1 tsp. vanilla


Mix in a sauce pan over medium heat. Stir regularly until it boils. Scrape bottom to avoid scalding.

Pizza Pockets

This is our favorite and I am sure I make it almost every week. I can't take credit for this recipe, I got it from my sister-in-law Kristin.
Thanks for doing this blog Dixie, I can tell I'm going to love it!!

Pizza Pockets
Basic Dough:
1 T. yeast
1 c. warm water
2 1/2 c. flour
1 1/2 T. sugar
1/2 t. salt
1 T. oil
Desired toppings:
Cheese
Ham (I use cut up lunch meat)
Pepperoni
Pinneapple
Olives
Sausage
Combine 1 T. of sugar, yeast and warm water in a bowl and let yeast dissolve. In another bowl combine the rest of the sugar, salt, and flour. Mix oil in with yeast mix and then add dry contents. Fold mix and knead dough until ready.
Divide dough into balls depending on how many pockets you want to make. A batch will usually make 6-8. Roll out dough balls into long rectangles. Put in desired toppings and then fold pocket over in half, pinch the edge of dough and bake at 350 for 15 – 20 min. Serve with pizza sauce over the pockets.
-Brook

WELCOME!

If you are like me then you love exchanging recipes. I figure that I'm going to have this blog so that we can share recipes as well as tips and whatever might help us figure out "What's for dinner." My husband gets pretty tired of me asking what he thinks we should have for dinner, because I'm always trying to figure out what to make. So, if you'd like to join... then email me at dixiepacker@gmail.com and then I can add you as an author so that you can post your own recipes to share with everyone. You can post anything you'd like... quick n easy recipes, holiday recipes, family favorites... and we'll try to label them so that they are easily accessible. Label whether it's a main dish or dessert, etc. and also sometimes the main ingredient such as chicken, pork, etc. if it's fitting. You can also request tips and recipes if you're looking for something in particular. It would also be great if any of you have favorite websites that give you yummy recipes or meal plans to share them as well. Anything really that we can all help each other out with. Also, please share any advice of how to make this blog better. I'm still a little new at the blogging thing, so any help is much appreciate. Plus this blog is going to be a work-in-progress. THANKS and Happy Cooking!

Wild Rice Soup

This is one of my absolute favorites! I'm sure quite a few of you have this recipe from me already. Fall is a great time for soups, and especially with THE BREADSTICKS!!!! yum

Wild Rice Soup (minnesotta)

¼ c. butter
¼ c. flour
Med. Onion, chopped
3 c. chicken broth
1 c. white rice cooked
1 c. wild rice cooked
1 c. diced ham
½ - 1 c. shredded carrots
3 Tbsp. sliced almonds
Salt and pepper to taste
1 pint half and half
Parsley, snipped fresh


Sauté onion in butter, blend in flour and mix until smooth.
Add chicken broth and bring to a simmer, stirring. Add rice, ham, carrots, almonds, salt and pepper. Simmer for 10 minutes
Add parsley and half & half. Heat to serving temperature.

I have also made this soup ahead of time (like the night before), which I think makes it yummy because then the flavors can blend and come out stronger. You can make it all and then reheat in a crockpot or pot, or you can make it without the half and half and just add it before you serve.